Barrell’s Latest Whiskey Barrell Seagrass Finished In A Triple Exotic Barrel Blend

Barrell Craft Spirits recently announced the release of Barrell Seagrass, a blend of American and Canadian rye whiskeys, meticulously sourced and finished in Martinique Rhum, Malmsey Madeira and Apricot Brandy casks.

As with all releases from the distillery, Founder Joe Beatrice was involved with every step of the production process, alongside Chief Whiskey Scientist Tripp Stimson, Chief Product Innovation Officer Will Schragis and Assistant Blender Nic Christiansen.

“Seagrass stands alone as a whiskey, while also inviting the drinker to explore the multitude of influences created by a global approach to sourcing, finishing and blending,” Beatrice said in a prepared statement. “It highlights the grassy oceanside notes we love in rye and the opulence and spice of finishing barrels. It is bottled at cask strength so you can appreciate its true flavor.”

Founded in 2013 in Louisville, Kentucky, Barrell Craft Spirits selects and blends products that explore different distillation methods, barrels and aging environments, and bottles them at cask strength. Every batch is produced as a limited release with a distinct flavor profile. Each whiskey is bottled at cask strength and without chill-filtration.

In addition to Seagrass, the distillery offers several other special releases including: Barrell Dovetail, which was awarded the “Chairman’s Trophy” at the 2020 Ultimate Spirits Challenge; Barrell Armida, the Infinite Barrel Project, American Vatted Malt, and the Barrell Craft Spirits Line, which was named “Best American Whiskey of 2018” by whiskey authority Fred Minnick in Forbes.

Barrell Seagrass was bottled at 118.4 proof (59.2% ABV) and is now available for a suggested retail price of $89.99 at select retailers within the brand’s current 45 U.S. markets and online via the distillery’s website. Official tasting notes from the distillery can be found below.

• Appearance: A pale tawny with straw highlights.
• Nose: High concentrations of bright, fruity esters lend a perfume-like character to the aroma. Honeydew melon and plum sit alongside a slice of ripe apricot resting out in the sun. The underlying rye is revealed by a sea-like salinity, tarragon and elderflower.
• Palate: Sweet and juicy. Seagrass opens on pear, lychee and white grapefruit. Classic rye flavors of cinnamon, rosemary, fennel seed and rosehip aren’t far behind. Unctuous texture and sandy tannin are complemented by a delicate astringency so common to Canadian whiskeys.
• Finish: Fresh and clean, but the persistent tannin and astringency focus on the powerful burst of camphor, chalk dust and scorched earth.
• With a splash of spring water: Despite bright notes of passionfruit and geranium, the nose settles down considerably. The fresh notes are now candied — papaya, orange peel and ginger. Liege waffle and beef tallow lay a rich foundation. The palate grows creamier, displaying french vanilla ic cream, pawpaw and orris root.