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I imported American White Oak. After cutting the planks into smaller pieces, I toasted and charred the wood in the traditional method of distillers. I took our award-winning Black Boy Peach and aged it for a minimum of three months with the oak. The resulting liqueur is something you have to try for yourself. The vanilla, caramel, and toffee from the charred oak is added to the already amazing peach flavour.
I imported American White Oak. After cutting the planks into smaller pieces, I toasted and charred the wood in the traditional method of distillers. I took our award-winning Black Boy Peach and aged it for a minimum of three months with the oak. The resulting liqueur is something you have to try for yourself. The vanilla, caramel, and toffee from the charred oak is added to the already amazing peach flavour.