Exploring the fascinating relationship between two of North America’s greatest beverage traditions: Kentucky Bourbon and fine California wine.
Already passionate about wine, craving innovation and searching for ideas to create a totally new product, Trevor Sheehan became a winemaker in 2009. One day he came-up with the original idea of using the interaction of wine and Bourbon as a unique process where each would be aged in the other one’s casks.
Using a selection of fruit sourced from some of California’s most notable wine regions, the grapes are harvested at optimal ripeness before being fermented in stainless steel. This process is followed by 12 months of aging in a combination of French and American oak barrels. Finally, the wine is then aged another 90 days in Kentucky Bourbon casks used only once previously.
