After aging in new American oak barrels for 46 months, our Rye finished in Cabernet cask was then racked into freshly emptied 18401 Cellars Cabernet Sauvignon casks and aged another 6 months, then racked into a second freshly emptied 18401 Cellars Cabernet Sauvignon cask and finished for another 10 months before finally being bottled by hand.  Prior to being filled with whiskey, the wine casks held a minimum of three vintages of Cabernet Sauvignon from Block 13 of Walla Walla’s famed Seven Hills Vineyard.

For more information on our Whiskey production process, please click here.