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These woods are carefully selected to finish Cleveland Whiskey’s award-winning bourbons. Now the wood used to make the whiskey makes great smoke too. It’s not just oak from a barrel but finishing woods like black cherry, sugar maple, and hickory. There is an incredible range of awesome flavor hidden inside these woods.
First some imagery. Imagine a sponge in a bucket of water. Squeeze it and It’s dry in your hand. But when you let it go the water rushes into… the sponge. In a basic way, that’s what they do. Rather than traditional barrel ageing which can take years of patient waiting, they use pressure and vacuum to quite literally squeeze our bourbon both in and out of the wood and that’s where you get most of the flavor for a whiskey.
Yes, they still do some traditional barrel ageing but unlike some of the whiskey producers like Jack Daniels and Jim Beam which have their own lines of… smoker chips, the wood cut from our barrel staves isn’t dry, but pressure infused with bourbon. It’s the same with their finishing woods like black cherry, hickory and apple where each BRICX is part of our award-winning production process. Of course, when they’re done making whiskey, they have some awesome bourbon-infused wood.
Their wood is packed wet and packed fresh, full of aroma and flavor. Always solid wood, no sawdust, no bark and absolutely no fillers (except… bourbon). Within minutes of pulling the wood out of the whiskey production process, they carefully hand-fill each container. To keep in the bourbon, they use an alcohol-safe, recyclable (PET) container, heat-seal an inner vapor barrier and then screw on the lid. They won’t use a cheap plastic bag to keep down the costs or a brown burlap sack just to make it look like a craft product.
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