The Story
Sapsquatch starts where most finished bourbons don’t—in stainless steel.
We build the base using Sugar Maple Infusion Spirals, conditioning the whiskey for 6–8 weeks before it ever sees a finishing barrel. This step lays down a foundation of maple-driven depth, caramelized sugar, and toasted nut character.
From there, the whiskey moves into Kelvin Cooperage toasted barrels that previously held maple syrup, sourced from Vermont and Ohio.
This separation of process is intentional:
Stainless builds flavor. Barrels build structure.
The result is a whiskey that is bold, controlled, and repeatable batch after batch.
Tasting Notes
Nose
Toasted oak up front, followed by maple wood, charred sugar, dense caramel, vanilla bean, and layered baking spice.
Palate
Bold and structured. Dark caramel and burnt sugar move into seasoned oak, with maple adding depth alongside clove, cinnamon, and roasted nut.
Finish
Long, drying, and oak-driven with lingering toasted wood, caramelized sugar, and persistent spice.
Description
Sapsquatch starts where most finished bourbons don’t—in stainless steel.
We build the base using Sugar Maple Infusion Spirals, conditioning the whiskey for 6–8 weeks before it ever sees a finishing barrel. This step lays down a foundation of maple-driven depth, caramelized sugar, and toasted nut character.
From there, the whiskey moves into Kelvin Cooperage toasted barrels that previously held maple syrup, sourced from Vermont and Ohio.
This separation of process is intentional:
Stainless builds flavor. Barrels build structure.
The result is a whiskey that is bold, controlled, and repeatable batch after batch.
Tasting Notes
Nose
Toasted oak up front, followed by maple wood, charred sugar, dense caramel, vanilla bean, and layered baking spice.
Palate
Bold and structured. Dark caramel and burnt sugar move into seasoned oak, with maple adding depth alongside clove, cinnamon, and roasted nut.
Finish
Long, drying, and oak-driven with lingering toasted wood, caramelized sugar, and persistent spice.
