Like all Rhino Suit, this was first aged for about a year in bourbon barrels (Heaven Hill in this case - Heaven Hill actually tends to be our favorite so usually that’s what it is). After that year, it was transferred to Bissell Farms maple syrup barrels to pick up maple syrup flavors. Although we aren’t probably getting any bourbon character from those maple barrels, they did previously hold Pappy Van Winkle bourbon.

This is the first time we’ve aged Rhino Suit twice in two different sets of barrels. These barrels were super unique and fun so we felt we had to grab them when offered. Maple syrup is tough because you want a blend of maple character without becoming cloyingly sweet and overpowering everything else. Definitely won’t be the last time we make a double barrel Rhino Suit and also won’t be the last time we use maple syrup barrels! The Prince Puckler’s ice cream we served at the release and now at the tasting room was a custom creation that took their French Roast coffee ice cream and added some of the same Bissell Farms maple syrup that was aged in the barrels before we got them. A match made in heaven!