Charbay 'S' Whiskey was double-distilled in the family's copper Alambic Charentais Pot Still. Working 24 hours a day for 10 days straight, Marko distilled 6,000 gallons of beer distills into 590 gallons of whiskey (almost 10:1 ratio) to create roughly 650 cases altogether (10 barrels).
Flavor profile: dried apricot, honeysuckle, vanilla, roasted coffee, orange zest, hints of cardamom, chocolate malt, rich and chewy, brown spice
Aged in for 29 months in used French Oak.
Lot 211A was distilled in February 2011 (the 'A' stands for 'aged')