Our first apple brandy is affectionately called "Bourbon Style." It is 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. So, there it is: Bourbon Style Apple Brandy. One of my winemaker friends calls it "Barbarian Brandy" and I embrace the term but probably can't use it for legal reasons (sigh). It's a bold and beautiful spirit. Stop by the tasting room to check it out. Availability: The 375ml size (3712E) is available at the distillery and in Oregon liquor stores starting 5/1/2018. The 750ml size is available at the distillery and by special order through OLCC (3712B).