It’s not our fault, though. It is good. Very good. Smooth and flavorful with a long finish that coats the tongue in goodness like sucking on a soft caramel. I call it a breakfast whiskey because it has a hint of syrup. It would be a nice way to start a day although we used it as a lovely way to end a day.
The process is the typical Woodford Reserve aged in an oak barrel. Then it is put in a fresh barrel for nine months for a second infusion of the barrel flavor. The result is a full richness. Just don’t count on any leftovers.