Questions & Answers

Welcome to the Club

Your Barrel Steward

Regulations vary from state to state, but virtually all have strict regulations regarding liquor sales. Consequently, we ask that you research your state or local liquor commission.

  • How many bottles can I get from a single barrel?
    • Approximately 200 to 225, the longer it ages, the fewer bottles.
  • What are the logistics of shipping?
    • Once your barrel has finished aging and been bottled, our team will contact you, and IBB will be shipped and ready for pick up at a liquor store near you.
  • Can I keep the barrel while it ages?
    • Unfortunately, No.
  • Can I have the barrel once the aging is done?
    • Yes. You have the option to keep the barrel once the aging process is complete. However, your spirit must be bottled.
  • Cannot be shipped to control states:
    • AL, IA, ID, MD, ME, MI, MS, MT, NC, NH, OH, OR, PA, UT, VA, VT, WV, WY

Your Style

Grains and Their Notes

  • Corn is required in the making of bourbon. All bourbons must be at least 51% corn. The corn contributes to the body and unique mouth feel while imparting a rich sweetness. Ultimately, corn will add notes of corn oil and popcorn butter.
  • Rye gives the bourbon a spicy and peppery taste. Rye conveys a dry mouth-feel and can draw out the flavor of nutmeg and clove from the barrel.
  • Wheat imparts a gentler note than rye and is reminiscent of fresh-cut hay. It creates a light bready-ness, hints of honey, and some mint. Wheat is used to help enhance the flavors of other grains, the char or toast, and the American White Oak.
  • Barley contributes flavor and the enzyme amylase. The barley has been malted which means that it has been partially sprouted. During this process, the barley produces amylase that converts the starches in the grain into simple sugars which can then be transformed into alcohol by yeast. Barley has an excess of amylase which will serve to also convert the corn and rye starches to simple sugars during the cooking process. Often barley is described as adding nutty, smokey and chocolatey flavors to the bourbon.
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