Fermentation and maturation took place in both barrel (80% (made up of 15% new French, 85% neutral French barrels)) and stainless steel tank (20%). Moderate fermentation temperatures (85?F) and a slow ferment helped develop aromatics. ML took place in the French barrels lots (80%) and was followed by eleven months maturation with battonage every three weeks. This contributed nuanced spiciness and a creamy, almost saline-like mouth-feel.