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Barrell Bourbon Cask Finish: Armagnac

Barrell Bourbon Cask Finish: Armagnac

$84.99 USD
$84.99 USD
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Armagnac, one of the world’s oldest and most characterful brandies, imparts deep complexity when used as a finishing cask—infusing bourbon with notes of dried fruit, burnt sugar, clove, and tobacco. To complement these bold, spicy-fruity characteristics, the BCS blending team carefully selected bourbon barrels that would both harmonize with and amplify the Armagnac cask influence. The result is a bourbon that is robust yet elegant, with layers of flavors—from dried plum and dark toffee to warm vanilla—culminating in a long, lingering finish. 

BLEND COMPONENTS:

  • Kentucky: 10 years old 
  • Indiana: 7, 8, 11 & 12  years old 
  • Tennessee: 9, 13, 14 & 15  years old

 DERIVED MASH BILL:

  • Corn: 78%
  • Rye: 18%
  • Malted Barley: 4%


ABV: 56.5%

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Flavor Notes

The aroma deftly navigates the ground shared by both bourbon and armagnac, exhibiting strawberry rhubarb pie and candied walnuts. Chocolate peanut butter cups on the palate signal a sweetness that would be liqueur-like if not kept in check by the high proof. Of course, only a splash of water is needed to push everything into decadence.

  • Appearance

    Deep amber

  • Nose

    A quick burst of pineapple belies an otherwise dark and brooding nose. Potting soil, cola, and grape soda recall the finishing cask’s former contents. But a generous helping of caraway, pumpernickel, ginger beer, and menthol make sure you know you’re drinking bourbon. An array of dried fruits and various nuts coalesce into a peanut butter and jelly sandwich.

  • Palate

    Syrupy sweetness and bold spice are kept in check by some sandy tannin and the heat of its cask-strength. That residual sugar makes every flavor feel like a liqueur -- pithy orange, hazelnut, black walnut. Tobacco and chocolate covered espresso beans mirror the darkness of the nose and almost obscure a fresh pop of watermelon.

  • Finish

    Clove and oolong tea aren’t out of place in the finish of a bourbon or an Armagnac. What’s notable though is how the sticky sweetness of dried plum and pecan pie clings to the palate alongside the lingering richness of custard.

    With a splash of spring water:

    The nose grows tightly focused on the sweeter elements. The palate also takes its sugar and spice theme up a notch.