We live in a bourbon barrel bubble. From beer to gin, from maple syrup to wine, there’s basically nothing that can’t be stuffed inside a used bourbon barrel for a few months or years and then sold to a public which, to date, has a limitless thirst for such things. Yet most especially in the case of bourbon barrel-aged wine, a fundamental question arises: Is it actually wine?
On the podcast this week, Adam and Zach discuss that very question with staff writer Tim McKirdy, fresh off his recent piece on that very subject. From tracing the origins of the practice, to discussing who exactly the demographic is for these wines, plus Zach’s theory on how bourbon barrel-aged wines are the dark parallel to the rise of natural wines, it’s a fun and fascinating look at this emerging, and possibly disturbing, trend.