Virgil Kaine Roundhouse Double Barrel Whiskey

$37.99
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Size750mL Proof98.6 (49.3% ABV) *Please note that the ABV of this bottle may vary
This unconventional whiskey is double-barreled in used bourbon barrels, followed by a second finishing in perfectly charred new oak.
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Availability & Returns

This product is available in: AZ, CA, CO, CT, DC, FL, IL, IN, KY, LA, ME, MD, MA, MN, MO, NE, NV, NH, NJ, NM, NY, NC, ND, OH, PA, RI, SC, VA Unfortunately, we can't ship to PO Boxes and APO addresses.

Note:  Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

About Virgil Kaine Roundhouse Double Barrel Whiskey

Virgil Kaine was founded by successful chef duo David Szlam and Ryan Meany in 2013. Szlam trained under award-winning Chef Daniel Humm now at Eleven Madison Park, while Meany helped launch the Charleston's Husk restaurant.

When producers of Virgil Kaine were unable to locate new American white-oak barrels during the barrel shortage of 2014, this delicious whiskey was initially matured in used bourbon barrels — an unconventional, unheard-of choice for American spirits. Then years later when oak barrels were more readily available they double-barreled this batch to complete the maturation process with a second round of finishing.

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About Virgil Kaine

Virgil Kaine was founded by David Szlam and Ryan Meany, who decided to channel their culinary expertise into creating high-quality whiskey. Szlam got a degree at the California Culinary Academy's Le Cordon Bleau Culinary Program, working with several world-class chefs afterwards, which eventually led to him opening his own restaurant, Cordavi, in Charleston, South Carolina. The restaurant was named one of 20 best new restaurants by Esquire in 2006.

Szlam continued to challenge himself, leading to the creation of Virgil Kaine Ginger Infused Bourbon in 2011 and a partnership with another chef in 2013 in order to expand the new brand. This is where Ryan Meany comes in. With a bachelor's degree in marketing and a culinary arts degree from the Johnson & Wales University as well as plenty of culinary experience ― himself working with renowned chefs and opening the Burger Babies establishment as well ― the pair was a perfect match with a shared love of whiskey and common vision.

Legend has it that Virgil Kaine was a railway conductor during the Civil War era who built a still inside his train car, bootlegging at night. Once he was caught and shot, he figured out a way to take the edge off bourbon ― with a ginger infusion. While that's where the brand started out, Szlam and Meany have been channeling their expertise into several expressions, including ones involving infusion and maceration.

About American Whiskey

There are two main representatives of the American whiskey family, bourbon, and rye, but some other spirits don't fall into those two strictly regulated categories.


There's equally strictly regulated American single malt, made from 100% malted barley, Tennessee whiskey, essentially bourbon filtered through maple charcoal and aged in new charred oak barrels.


And then there's moonshine, a high proof (150- 170 proof) distilled spirit mainly made out of corn which gained popularity during the prohibition.


Check out our impressive selection of American single malts, or find your new favorite in our rich whisk(e)y selection, and get familiarized with what the world has to offer.

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