In an experiment hailed cautiously by the AP as “blend[ing] California chardonnay with Kentucky whiskey culture,” the Brown-Forman Corporation has announced that it will age one of its premium bourbons in wine barrels.
The result is called Woodford Reserve’s Sonoma-Cutrer Finish, produced at the Woodford Reserve distillery in the heart of bluegrass country near Versailles. … [M]aster distiller Chris Morris said his latest limited-edition whiskey spent four months in French oak wine barrels, giving the liquor more of a sweet fruit hint combined with caramel and butterscotch flavors.
A mere 900 cases of the “super-premium” whiskey will be sold early this month at a hearty $90 a bottle, thereby challenging those intrigued by the aging experiment to put their money where their mouths are.
Those getting too worked up about the venture should remember: The Scotch have been aging their whisky in wine barrels for centuries.
I seriously can’t wait to try this batch. Just got back from a visit at the Glen Turret distillery, where they talked about the mellowing effects of aging in wine barrels as well. But bourbon is just sweeter to start with, so the should be like butter…