Crafted from a mash bill of 51% corn, 45% wheat, and 4% malted barley, it’s aged a minimum of five years—spending four years in new, char #4 American oak barrels, followed by 1–2 years in secondary new charred oak, and finished for 1–6 months with Georgian white oak staves. A minimum of 10 hand-charred, storm-felled Georgian white oak staves are added to each cask (with the exact stave count listed on the label), creating this distinctive triple-oaked expression. The result is a richly layered whiskey with aromas of toasted brioche and Portuguese custard tart, leading to a bold palate of lemon and white peppercorn, with a subtle hint of arugula on the finish. Non-chill filtered, with no added color, and bottled at a robust cask strength of 115–118 proof, each batch is dialed-in for depth, texture, and individuality.