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Private Barrels - Shifting the Importance From the Mash-Bill to the Wood.

For years, whisky collectors have relied on the mash bill and aging process to determine the quality of their spirits. But times are changing, and a new trend is emerging that you don't want to miss out on.

More and more collectors are turning their attention to the types of barrels and wood species used in the aging process, realizing that it can have a significant impact on the flavor and aroma of their whisky more so than the mash-bill.

Aging in different types of unique wood has been no secrecy and continues to become an ascending trend as private barrels continue to rise.

However, this wood species in particular is known for its rich aroma, complexity of flavors, and golden-brown hue with delightful sweet back end notes.

The wood species that is causing a stir in the industry:


Known for its distinctive aroma of cinnamon, vanilla, and spices, amburana has long been used for aging alcoholic beverages like cachaça (a Brazilian white rum made from sugar cane); and now, it's making waves in the whisky world.

Amburana whisky barrels are gaining popularity at an astonishing rate, and insiders predict that this year, 23'-24', will be the tipping point when it becomes mainstream.

Restauranteurs are already embracing this trend, using amburana whisky in a variety of ways, from apéritifs to cocktails and even desserts.

The clock is ticking, and you don't want to be left behind. Don't overlook the power of the aging vessel in shaping the character of your whisky. Join the growing community of whisky connoisseurs who are embracing the use of amburana barrels. Experience the rich aroma, complexity of flavors, and golden-brown hue with delightful sweet back end notes that only amburana can deliver.

The whisky industry is evolving, and if you want to stay ahead of the curve, now is the time to take action. Don't miss out on this exciting shift in the way whisky is aged. Make sure you're part of the amburana revolution!


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