Colored and flavored with Appalachian white oak chips. This brings out a soft caramel flavor with notes of vanilla and spice. The charred white oak chips soften this spirit to make it smooth and easy to drink.
THE TWO TREES STORY
Deep in Appalachian Mountain country, Two Trees Distilling created a proprietary process that mirrors and accelerates the natural process that occurs when alcohol is aged in wooden barrels over time. The physical changes in the liquid that typically take years to achieve, we can accomplish in a single working day.
The true art of our craft spirits lives within the balance between the finest quality grains, pristine Appalachian Mountain water and the full-bodied perfection from our toasted wood chip varieties. Our wood chips are hand selected to pair with a specific grain and toasted to just the right char bringing rich flavor profiles and a hint of smoke. Our process is our recipe.
OUR PROCESS How we do things differently at Two Trees Distilling
Experiment and craft unique and intriguing flavor profiles across a variety of spirit categories using an endless combination of wood types and flavoring.
Speed to Market
Capitalize on emerging trends and expand into new markets with the ability to supply on demand.
Eliminate the need for a cooperage, barrel housing and multiple years to age a comparable product. Plus, cut the angels’ share in half (or more).
Test new formulations and know the outcome almost immediately.
Produce approximately 20 barrels of aged product in a single shift per day with our 1,000 gallon system (coming soon).
Our process uses less than 10% of the wood required to make a 53 - gallon barrel.
notes of vanilla and spice
Bourbon Cider Slushie
2 oz Two Trees Wood Crafted Bourbon Whiskey
3/4 oz Cinnamon vanilla syrup*
3/4 oz Fresh lemon juice
1 oz Apple cider
Garnish: Apple slice
Garnish: Cinnamon stick
Combine all the ingredients into a blender with cubed ice and blend until smooth.
Pour into a Moscow Mule mug.
Garnish with an apple slice and a cinnamon stick.
*Cinnamon-vanilla syrup: In a saucepan, bring 2 cinnamon sticks, 1 tsp vanilla extract, 3/4 cup water and 3/4 cup turbinado sugar to a boil. Stir until the sugar dissolves. Let sit for 10 minutes. Strain into a sealed container and refrigerate for up to 1 month.