Sapsquatch starts where most finished bourbons don’t—in stainless steel.

We build the base using Sugar Maple Infusion Spirals, conditioning the whiskey for 6–8 weeks before it ever sees a finishing barrel. This step lays down a foundation of maple-driven depth, caramelized sugar, and toasted nut character.

From there, the whiskey moves into Kelvin Cooperage toasted barrels that previously held maple syrup, sourced from Vermont and Ohio.

• Blend: 6–8+ year Kentucky & Indiana bourbons
• Mash Bills: Primarily 70/21/9 and 75/21/4
• Barrels: Char #3 & #4 American White Oak
• Finishing: Maple syrup-conditioned Kelvin toasted barrels
• Filtering: Non-chill filtered