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Barrell Craft Spirits have taken barrel-finishing to a level rarely seen in the American whiskey category with their new release, Dovetail. It is a blend of 10-year-old Indiana whiskey finished in Dunn Vineyards Cabernet Sauvignon casks and 11-year-old Tennessee Whiskey finished in black strap rum casks and vintage port pipes. The resulting blend is bottled at a cask strength of 61.45% ABV, or 122.9 proof.

quote:
Cabernet, rum, and port… That’s a lot of barrel finishing. So much so that it could be the reason the TTB wouldn’t allow Barrell to label this a whiskey, hence the Dovetail name. Whether that’s the case or not, it brings up an interesting topic of discussion – at what point does barrel finishing negate use of the term ‘whiskey’?

quote:
Simply put, Dovetail is a delectable adventure in barrel-finishing. Given the massive array of rum and wine-influence, the whiskey’s base is still present. The cask finishing is beautifully presented, taking the imbiber on a roller coaster ride of flavors. Those looking for a fun and interesting dram should definitely seek this out. Whiskey traditionalists might enjoy this as well, so long as they are open to something a bit different. Dovetail comes highly recommended. 9/10

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This post was edited on 3/8/19 at 9:29 pm

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Posted by HebertFest08

The Coast

Member since Aug 2008

6392 posts

Posted on 3/8/19 at 10:32 pm to Charlie Arglist

I have a real hard time paying $100 for a bottle of bourbon that people don’t distill themselves. I looked at one of their barrel picks at calandros the other day. It says distilled in Indiana and New Zealand, so they buy their product and stick in in barrels and charge more than most companies who do it all.

So, if I read that right they buy 10yr old product from the conglomerate in Indiana and finish it in barrels. It’s probably good, but no way I’m paying premium small batch price for a recipe they bought and spent a year finishing in barrels.

But, maybe that’s just me.

Hopefully, they are just buying right now and have their own product aging. If not, then why have a “master distiller” on staff if there is no distilling going on?

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Posted by RedMustang