date:Nov 19, 2012
els, they increased the surface exposure of wood to whiskey, which lowered the aging time for the spirit.
The distillery also took extreme measures in terms of varying the temperature of the aging cellar, which results in expansion and contraction of barrels forcing whiskey to move in and out of the porous hard wood. This process brings more flavors to the whiskey in the form of vanilla and tannins.
Dark Corner Distillery co-founder Joe Fenten said beginning at 125 proof and aged to mellow per