​About this wine:

We take a ton of  Cabernet Sauvignon We then crushed, fermented, and filled two previously (and locally sourced) bourbon barrels.

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The result is a wonderfully smoky and caramelized cabernet sauvignon. Because these barrels are smaller than wine barrels, we only got 40 or so cases from the ton.

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We source new bourbon barrels for each batch then sell the bourbon barrels to local breweries so they can get a use out of them.