Maple Syrup Cask<\/strong><\/a>.\u00a0<\/span><\/p>\nOwen King:<\/b>\u00a0<\/span><\/p>\nAbsolutely delicious. But this is a cast finish, not a flavored bourbon.\u00a0 So we’re not adding maple syrup to it. People who drink it might think it’s going to be super sweet and not going to like it. Because they don’t like maple syrup.<\/span><\/p>\nThis is my version of drinking maple syrup<\/strong> responsibly and not getting diabetes.\u00a0<\/span><\/p>\nAfter we empty our barrels, we give them to a maple syrup producer in upstate New York.\u00a0 He’ll age his maple syrup using our bourbon barrels.\u00a0<\/span><\/p>\nBy doing that through transference, there’s about a gallon of bourbon stuck in the staves of the wood. So when he puts a new liquid in there, that maple syrup is going to absorb into the wood and that bourbon is going to come back out.<\/span><\/p>\nNow his maple syrup is picking up that beautiful bourbon flavor and we are picking up all that maple syrup flavor into the wood.\u00a0<\/span><\/p>\nWhen he brings those barrels back down to us, we put our aged bourbon back in there and we let him finish in there for about three to six months.\u00a0<\/span><\/p>\nAfter we take the bourbon out, it’s now got this beautiful, mild sweetness<\/strong>, but it’s got that hint of maple syrup at the end.<\/span><\/p>\nI always say, I don’t want it to be maple syrup with a hint of bourbon. I want it to be bourbon with a hint of maple syrup<\/strong>, which I think it absolutely is.<\/span><\/p>\nIronclad Missouri Toasted Oak Cask<\/figcaption><\/figure>\nJoe Winger:<\/b>\u00a0<\/span><\/p>\nThe maple syrup is so subtle, almost a tertiary flavor to it.\u00a0<\/span><\/p>\nMoving on to the Missouri Toasted Oak Cask<\/strong><\/a>.<\/span><\/p>\nOwen King:<\/b>\u00a0<\/span><\/p>\nThis is a double oak bourbon.\u00a0 <\/span>With double oaking, what you’re going to do is exactly how it sounds.\u00a0<\/span><\/p>\nYou’re going to go from one new charred oak barrel. But instead of a second new charred oak barrel, we’re going to go to a lightly toasted barrel.<\/span><\/p>\nSo my analogy for this is you’re sitting at a campfire and you’ve got a marshmallow. You’re roasting your marshmallow over the flame and it gets burnt. It catches on fire. So now you’ve got that roasted marshmallow where you’re still gonna eat it because it’s a roasted marshmallow.<\/span><\/p>\nSo you eat it and it’s still sweet. But it’s got that sort of maybe a bitter acrid note just cause you burnt those sugars. You haven’t toasted them.\u00a0<\/span><\/p>\nNow you take another marshmallow.\u00a0 You’re a little more patient this time.\u00a0 You’re going to stick it down in the coals and you’ll slowly rotate it until you’ve got that perfectly golden brown marshmallow.\u00a0<\/span><\/p>\nWhen you taste it, it’s now twice as sweet because you just caramelize those sugars as opposed to burning them.\u00a0<\/span><\/p>\nIt’s the same with a charred oak barrel to a toasted oak barrel.\u00a0 <\/span>With that charring of those oaks, you’re gonna you’re still gonna have that sweetness.\u00a0 <\/span>We’re amplifying that sweetness<\/strong> with the toasting of the oak.\u00a0<\/span><\/p>\nWith this one you get those softer vanilla flavors like toasted marshmallow. You get a cookie dough flavor,\u00a0 maybe it’s raw cookie dough without the chocolate chips.<\/span><\/p>\nJoe Winger:<\/b>\u00a0<\/span><\/p>\nThat’s amazing. mm<\/span>