The Process Sapsquatch starts where most finished bourbons don’t—in stainless steel. We build the base using Sugar Maple Infusion Spirals, conditioning the whiskey for 6–8 weeks before it ever sees a finishing barrel. This step lays down a foundation of maple-driven depth, caramelized sugar, and toasted nut character. From there, the whiskey moves into Kelvin Cooperage toasted barrels that previously held maple syrup, sourced from Vermont and Ohio. This separation of process is intentional: Stainless builds flavor. Barrels build structure. The result is a whiskey that is bold, controlled, and repeatable batch after batch. What Makes It Different Most finished bourbons rely entirely on the barrel. Sapsquatch doesn’t. By developing flavor before finishing, we control the profile from the ground up—then use toasted oak to shape and integrate it. The profile leans: Maple-forward, but not sweet Rich in toasted and caramelized notes Structured, dry, and oak-integrated on the finish It drinks like a bourbon first—maple is part of the architecture, not the headline. Tasting Notes Nose Toasted oak up front, followed by maple wood, charred sugar, dense caramel, vanilla bean, and layered baking spice. Palate Bold and structured. Dark caramel and burnt sugar move into seasoned oak, with maple adding depth alongside clove, cinnamon, and roasted nut. Finish Long, drying, and oak-driven with lingering toasted wood, caramelized sugar, and persistent spice. The Build Blend: 6–8+ year Kentucky & Indiana bourbons Mash Bills: Primarily 70/21/9 and 75/21/4 Barrels: Char #3 & #4 American White Oak Finishing: Maple syrup-conditioned Kelvin toasted barrels Filtering: Non-chill filtered Blending & Bottling: Atlanta, GA Proof: Batch-specific Each release is built in 10–25 barrel blends, designed to maintain consistency while allowing batch nuance.