A 6 month accelerated-aged Kentucky Bourbon. The mash is made in Kentucky, then sent in barrels to a manufacturer to accelerate the aging process by using ultrasonic waves (more Bourbon to stave contact). The Bourbon is then finished at their San Diego distillery in French Oak Cabernet wine barrels used to make Charles Woodson's Napa Valley wine. The fellas jump in to see if the flavor follows the process. Stay Black and Keep it Brown. Cheers

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