Cleveland Bourbon is aged for approximately six months. The exact aging process used by Cleveland Whiskey is proprietary and not openly shared. However, the label does mention that the bourbon goes through six months of maturation in new American oak barrels.
Now, let's delve into the details of the aging process used by Cleveland Whiskey. They employ an accelerated aging method that incorporates rapid pressure changes, oxygen infusion, and heat processed, charred white oak segments. This unique approach is designed to mimic the traditional aging process of bourbon, but at a much faster rate.
Accelerated aging techniques have gained popularity in recent years, as they offer a way to produce aged spirits in a shorter timeframe. This can be particularly advantageous for smaller distilleries that may not have the luxury of waiting several years for their products to mature.
While the exact details of Cleveland Whiskey's process remain undisclosed, we can speculate on some of the general principles behind accelerated aging. Rapid pressure changes and oxygen infusion may help to enhance the interaction between the spirit and the wood, allowing for more rapid extraction of flavors and aromas from the oak.
Heat processed, charred white oak segments are also used, which is a common practice in traditional bourbon aging. Charring the inside of the oak barrels helps to release compounds called lignins, which contribute to the characteristic flavors and colors of bourbon.
It's important to note that accelerated aging is a controversial topic in the spirits industry. Traditionalists argue that there is no substitute for the slow and patient maturation process that occurs over several years in traditional oak barrels. However, others believe that accelerated aging techniques can produce excellent results and offer a unique flavor profile.
As an expert sommelier and brewer, I have had the opportunity to taste a variety of bourbons, some of which have undergone accelerated aging. While I appreciate the traditional approach and the depth of flavor that comes from years of maturation, I must admit that I have also enjoyed bourbons that have been aged using accelerated methods.
The key is to approach each bourbon with an open mind and judge it based on its own merits. Whether a bourbon has been aged for six months or six years, what ultimately matters is the quality of the spirit and the balance of flavors it offers.
Cleveland Bourbon is aged for approximately six months using an accelerated aging process that incorporates rapid pressure changes, oxygen infusion, and heat processed, charred white oak segments. While traditionalists may question the use of accelerated aging techniques, it's important to approach each bourbon with an open mind and judge it based on its own unique qualities.