Triplexium is a triple cask bourbon from The Distillarium in Yakima, Washington, matured through three barrel stages in American, French and Hungarian oak and bottled at 104 proof (52% ABV).
It begins in new American oak, building the foundation of caramel, toasted vanilla, oak sweetness and structure. It then moves into French and Hungarian oak barrels that previously held brandy, and finally returns to American oak for integration and balance. The Distillarium mills and distills its grains on site and sends its spent mash back to local farmers for livestock feed. Triplexium was a Judges' Pick at the 14th Annual Best of the Northwest Spirits Competition.
Caramel, toasted vanilla and oak sweetness lead, with brandy-cask fruit layered on top. The higher proof gives a viscous, oily mouthfeel and a long, layered finish.
A distinctive Pacific Northwest bourbon for collectors.
Bourbon must be made in the United States from a mash of at least 51% corn and aged in new charred oak containers, and straight bourbon must be aged at least two years. Those rules give bourbon its characteristic sweetness, with caramel and vanilla drawn from the charred barrels.
Brandy casks add dried fruit and floral depth.
Hungarian oak brings a subtle spice to the spirit.
Yakima Valley is known for its farms and orchards.
It pairs with smoked brisket, dark chocolate and aged cheeses.
Serve it in a Glencairn glass to gather the aromas.
It is a great bottle for a bourbon tasting night.
Tasting Notes
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Nose: Caramel, toasted vanilla, brandy-cask fruit.
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Palate: Oak sweetness, dried fruit, viscous and oily.
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Finish: Long and layered.
Specifications
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Distillery: The Distillarium, Yakima, Washington
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Style: Triple cask bourbon
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Maturation: New American oak, then French and Hungarian oak ex-brandy barrels, then American oak
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Proof / ABV: 104 proof (52% ABV)
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Size: 750ml
How to Enjoy It
Sip it neat, then add a few drops of water to open the fruit and vanilla.
Frequently Asked Questions
What does triple cask mean?
It matures in three stages: new American oak, French and Hungarian brandy barrels, then American oak again.
Where is it made?
At The Distillarium in Yakima, Washington.
What proof is it?
104 proof, or 52% ABV.
Explore more in our Bourbon collection.
