"It's extremely complex. Single malts only use a single malt—this Stout has over five different malts, as well as adjuncts and several different hop varieties. All of these qualities come through into an extremely complex whiskey," explains Marko. Charbay 'S' Whiskey was double-distilled in the family's copper Alambic Charentais Pot Still. Working 24 hours a day for 10 days straight, Marko distilled 6,000 gallons of beer distills into 590 gallons of whiskey (almost 10:1 ratio) to create roughly 650 cases altogether (10 barrels).
Flavor profile: dried apricot, honeysuckle, vanilla, roasted coffee, orange zest, hints of cardamom, chocolate malt, rich and chewy, brown spice. Aged in for 29 months in used French Oak
(99º) Working 24 hours a day for 10 days straight, Marko double-distilled 6,000 gallons of Bear Republic’s Big Bear Stout into 590 gallons of whiskey, the equivalent of 650 cases or 10 barrels. The whiskey was aged for 29 months in neutral French oak.