The Process

Sapsquatch starts where most finished bourbons don’t—in stainless steel.

We build the base using Sugar Maple Infusion Spirals, conditioning the whiskey for 6–8 weeks before it ever sees a finishing barrel. This step lays down a foundation of maple-driven depth, caramelized sugar, and toasted nut character.

From there, the whiskey moves into Kelvin Cooperage toasted barrels that previously held maple syrup, sourced from Vermont and Ohio.

This separation of process is intentional:
Stainless builds flavor. Barrels build structure.

The result is a whiskey that is bold, controlled, and repeatable batch after batch.

What Makes It Different

Most finished bourbons rely entirely on the barrel.
Sapsquatch doesn’t.

By developing flavor before finishing, we control the profile from the ground up—then use toasted oak to shape and integrate it.

The profile leans:

Maple-forward, but not sweet
Rich in toasted and caramelized notes
Structured, dry, and oak-integrated on the finish

It drinks like a bourbon first—maple is part of the architecture, not the headline.

Tasting Notes

Nose
Toasted oak up front, followed by maple wood, charred sugar, dense caramel, vanilla bean, and layered baking spice.

Palate
Bold and structured. Dark caramel and burnt sugar move into seasoned oak, with maple adding depth alongside clove, cinnamon, and roasted nut.

Finish
Long, drying, and oak-driven with lingering toasted wood, caramelized sugar, and persistent spice.

The Build

Blend: 6–8+ year Kentucky & Indiana bourbons
Mash Bills: Primarily 70/21/9 and 75/21/4
Barrels: Char #3 & #4 American White Oak
Finishing: Maple syrup-conditioned Kelvin toasted barrels
Filtering: Non-chill filtered
Blending & Bottling: Atlanta, GA
Proof: Batch-specific

Each release is built in 10–25 barrel blends, designed to maintain consistency while allowing batch nuance.