The spirit is then aged in the style of American whiskey, in new charred oak (number three and number four char levels; the same types you’d find in other Tennessee whiskeys). This offers two benefits: First, it adds the vanilla and woody notes and the deep rich color associated with American whiskeys. “A sorghum spirit has its own inherent sweetness, but it’s different than the sweetness that you might get from a grain-based bourbon,” Boako explains. “We talk about vanilla cake batter as one of the flavors that we observe in our sorghum spirits. You also get a good, positive butteriness that goes well with the rest of the flavor.” Second, because the barrel has never had anything else in it, it ensures that the team doesn’t have to worry about contamination of non-kosher-for-Passover elements.