What do Fungi, Frost, & Vanillin all have in common?
Quite frankly, they harmoniously work together to create the perfect barrel.
Minnesota’s Long Winters
First off, the long Minnesota winters creates a denser oak because of the shorter growth seasons. That same winter/frost that we receive here in Minnesota creates more of a specific fungi on the wood while air drying that is critical to eliminating some of the woods tannins; giving you a softer more refined spirit after aging.
Compounds found here in the soil
Minnesota white oak has one of the highest vanillin content of all oak varieties; as well as a very high sucralose content. This plays right into the desired flavor profile (Vanilla/Caramel flavors) most distilleries are looking for when creating a superior whiskey/rye product.