The bourbon, which started as a straight Kentucky Bourbon whiskey, was first fully matured for 10 years in the traditional style of aging in new charred American Oak barrels. From there, the Bourbon was dumped from the original barrels and transferred to brand new charred oak barrels and aged an additional 6 years. The result of being aged in new charred oak twice during the maturation caused the Bourbon retain the bright notes found in a classic Bourbon but also adds a depth of flavor and complexity that can be gained only through long years of extra aging in new barrels.