When farmers later transported this unaged cornwhiskey, or moonshine, across the Ohio River for commerce, the spirit would age in its oak barrel containers, becoming infused with dark colour and complex flavour.
Where bourbon is primarily made of corn, giving the whiskey a smooth and sweet flavor profile, rye is at least 51% of its namesake grain, lending it a spicier, fuller bodied, angular taste.
The whiskey is a blend of malted barley and corn, matured in bourbon barrels for at least four years, then mellowed for four months in wine barrels that had been used for Concannon Petite Sirah before blending.
