100% Toasted: Living in the Barrel From Day One
You hear a lot of folks these days talking about “toasted.” Sounds fancy, doesn’t it? Truth is, most distilleries don’t live in a toasted barrel. They just visit one for a few months at the end.
At Coal Pick, we do it different. Our bourbon goes into a toasted barrel on day one, and it stays there its whole life.
How Most Do It
The usual play is what they call “double-oak.” They’ll take a bourbon that’s already aged in a standard charred barrel, then move it over into a toasted one for three to six months. It adds a little sweetness, some extra vanilla, maybe a nutty edge.
Ain’t nothing wrong with that — but that’s a finish, not a full life.
How We Do It
Our whiskey spends its whole journey in a toasted barrel. No switching, no quick finish. From the day it goes in wet to the day we pull it out, it’s been living in that toasted oak.
Why? Because we saw what the folks at Independent Stave Company were working on, and we believed in it. They gave us the science, we trusted our gut, and we’ve never looked back.
What It Means in Your Glass
- Richer Flavor – That full toast all the way through draws out deep caramel and honey notes.
- Unique Profile – It ain’t your typical “toasted finish.” It’s toasted all the way, and you can taste the difference.
- No Gimmick – We’re not adding a layer at the end. This is who we are from start to finish.
Why Investors Care
If you’re looking at bourbon like an investment, this matters. When you’ve got something unique in a crowded market, it sets your barrels apart. It’s a story people can understand in one sentence: “This bourbon lived its whole life in a toasted barrel.”
Plenty of folks play around with toasted barrels. At Coal Pick, we committed. From the first drop in, our bourbon is living in toast. It costs us more, takes more patience, but it makes for whiskey with a character all its own.
That’s the kind of bourbon worth drinking — and worth investing in.