To age this high-rye bourbon, barrels were racked on the top two floors of Nevada Distilling Company's warehouse and never rotated. The higher the floor the hotter it gets in the summer causing more expansion and more movement into the wood, creating a bourbon that is rich and creamy beyond its years. Never rotating the barrels ensures there are no harsh tannin flavors, and the high-rye mash bill adds a delightfully spicy and nutty finish.