About Forty Creek Double Barrel Reserve Whisky
Prior to crafting the first batch of Forty Creek Whisky in 1992, John Hall had spent the previous two decades as a winemaker and industry expert. "They say if you find a job you love, you will never work a day in your life," he says. "Forty Creek Whisky is that job for me."
Forty Creek Double Barrel Reserve Whisky is crafted from rye, corn and barley grains. Once the grains arrive at the distillery, Hall distills each grain separately through traditional copper pot stills. Then, the whisky crafted from each of the three grains is matured individually in traditional oak barrels. After the three whiskies have matured, Hall marries them together in American oak casks that were previously used to mature bourbon. During this double-barreling process, the ex-bourbon barrels contribute sublime notes of vanilla, caramel and toffee to the whisky.
As a result, Forty Creek Double Barrel Reserve has an aroma of toasted oak, pecans and coconut. Notes of toasted nuts, caramel, creamy vanilla and roasted nuts dominate the palate, and lead to a finish that is rounded, rich and complex.
Forty Creek Double Barrel Reserve Whisky earned the Gold Medal at the Beverage Testing Institute Competition and the Wizards of Whisky Awards in 2014. In addition, it earned the Gold Medal at the International Whisky Competition in 2013.
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