Very Old Barton is a Kentucky Straight Bourbon Whiskey that is aged for either 4 or 6 years. The aging process is a crucial step in the production of bourbon, as it allows the flavors and aromas to develop and mature over time.
During the aging process, the bourbon is stored in charred oak barrels, which impart unique characteristics to the spirit. The wood interacts with the whiskey, adding depth and complexity to its flavor profile. As the bourbon sits in the barrels, it absorbs the flavors from the wood, such as vanilla, caramel, and oak.
The length of time that Very Old Barton is aged for can have a significant impact on its taste. A longer aging period allows for more interaction between the whiskey and the wood, resulting in a smoother and more refined product. The flavors become more pronounced and the overall character of the bourbon is enhanced.
Personally, I have had the opportunity to taste Very Old Barton that has been aged for both 4 and 6 years. While both versions were enjoyable, I found that the 6-year-old bourbon had a richer and more complex flavor profile. The additional time in the barrel seemed to have allowed the flavors to meld together and create a more harmonious drinking experience.
It is worth noting that the aging process is not an exact science. While a specific age statement is provided for Very Old Barton, there can be some variation from batch to batch. Factors such as the climate and storage conditions can influence how the bourbon ages and develops over time.
Very Old Barton is aged for either 4 or 6 years, with the length of time in the barrel playing a significant role in the final product. The aging process allows the bourbon to develop its unique flavors and characteristics, resulting in a more enjoyable drinking experience.