April 22nd, 2026: Barrel 225
In the last year, we’ve introduced a few offerings. We had our four-year bottled-in-bond products introduced to the market, and then, thinking that wasn’t enough flavor-packed goodness, we introduced a new, rotating offering that has provided a wonderful glimpse into the world of craft whiskey.
The Barrel Strength.
Let's get into the technicalities of the name "barrel strength" itself.
To be barrel strength, the whiskey or bourbon MUST be barrel strength. That’s it. We don’t filter or dilute the product at all, no added water, just pure goodness.
If barrel strength has you concerned about the high-proof attributes of these products, feel free to splash it with water or add an ice cube. This helps you experience the product as the molecules break down and open up a new flavor experience with every sip you take.
We started things off with a Barrel Strength Organic Wheated Bourbon (69% Corn, 19% Wheat, 12% Malted Barley). This was an exciting release, one I had the personal honor of emptying the barrel and hand-filling and labeling each one of those 220 bottles. That was a moment of pride that I will never forget, including the great hornet incident that occurred during the bottling.
If you don’t know, ask on a tour, I got pictures.
Yes, the wheated bourbon was nice, but it was only a matter of time before we introduced a rye whiskey and, of course, organic bourbon (69% Corn, 19% Rye, 12% Malted Barley).
Now, with our supply of barrel 138 nearly out at the distillery, it’s time we introduce you to the newest release of our Barrel Strength Organic Bourbon.
Barrel 225 was filled with “white dog” aka, new make, in October of 2022 in a char #4 barrel, going into the barrel at 120 proof. It spent its 42 months in the loft of our barn, where the forty-degree temperature fluxes daily help guide the liquid in the barrel in and out of the wood, collecting unique character and flavors from the barrel itself. This is bottled at 116.4 proof (58.2 ABV) and, as mentioned previously, unfiltered, raw bourbon.
The notes on this release introduce a whole other flavor-packed experience, that is familiar, but adds new flavor notes to be discovered. I got a chance to A and B this new release with the first release, though you can tell they’re handcrafted by the same distillery, the flavors presented in this release are unique. If you don’t believe me, jump online and order a bottle of 138 if it’s still around on our website to try the two together for yourself, and let me know which one you like most!
Let’s get into the tasting notes:
At first, it packs a punch, reminding you that this bourbon came straight from a barrel, but if you let it sit out for a bit, you’ll be splashing headfirst into flavors reminiscent of a hard-to-find, allocated bourbon.
Nose: Ripe red plums, grape juice, caramel swirl taffy, raisin
Palate: Hawaiian bread, snickerdoodle cookie dough, dark honey, and candied pecan.
Finish: A simmer of cinnamon with a hint of agave and a whisper of Sumatra coffee.
-TF
March 21st, 2026: Flock, Flock, Flocking In My Bottle of Bourbon?
So, you grab a bottle of your favorite Cathedral Ledge Distillery bourbon and leave it in your car on a chilly day. Or maybe you picked up a tasty expression from one of those sub-zero farmers’ markets we’re vending at. Then you notice the bourbon is cloudy—really cloudy, like Cathedral Ledge during a winter storm.
Has it gone bad?
No.
Is this normal?
Yes.
Will it go back to that fine amber spirit you know and love?
Absolutely.
Flocking is a mini science experiment in a bottle, and it's perfectly natural. While some brands choose to chill-filter their product to avoid this hazy, New England IPA-like appearance when exposed to extreme cold, we do not.
Why?
Chill filtering removes fatty acids and esters that are essential to mouthfeel. By choosing not to chill-filter, you get a creamier mouthfeel that coats the tongue and delivers a fuller, more flavorful experience—the way it was intended to be. We want you to experience the organic grains that go into every bottle, and without chill filtering, it’s like shining a spotlight on layers of flavor that keep beckoning you back for another sip.
The same effect occurs when adding ice or cold water to a non-chill-filtered spirit. Whenever a spirit between roughly 80 and 92 proof is exposed to 30°F or lower, you’ll get that cloudiness. You’re less likely to see the same effect in our bottled-in-bond or barrel-strength offerings (higher proof helps keep those compounds in solution).
But be forewarned: storing a bottle of non-chill-filtered bourbon in a freezer for long periods could result in irreversible, lava-lamp-like spirits. Though not harmful in any way, it’s a bit funky. So, as your designated spirit enthusiast, I recommend keeping these handcrafted bottles at room temperature and away from direct sunlight.
Look forward to a future blog where I’ll dive into why you shouldn’t leave any bottles of spirits in a hot car. Soon, my New England friends, summer will arrive, and this hot-car scenario will be upon us all.
-TF
