Aged in charred American oak barrels as opposed to toasted French Oak barrels. While this may seem to be a fine point, it makes a very large difference in the taste profile. Most of what is tasted in an aged spirit comes from the barrel. Charred American oak creates the character we associate with bourbon or American whiskey. Actually, new charred American oak is one of the key things that the TTB uses to define Bourbon (there are also rules about distilling practice that we follow and the use of grains that we don’t as this spirit is 100% Pacific Northwest apples). We also bottle at a higher proof (102). This is not uncommon for bourbon, but rather rare for brandy. This is a single barrel product with each bottle labeled with the cask of origin.