After ten years of aging, the whiskey is finished in fine grain Hungarian oak barrels sourced from the slow growing Quercuz Petraea. These barrels were air-dried outdoors for two or more years allowing the natural fungi (moss) on the barrels to grow which ultimately releases more vanillin. The development of superior flavors is aided by plenty of rainfall, the presence of definite four-season climate, and soil profiles. Hungarian oak delivers a delicate balance accentuating vanillin and nut flavors. Flavor is surrounded by sweet wood overtones and finishes with a smooth round mouth feel.