Will do, thanks. I think the long rest in the barrel did help to produce the notable sweetness (this is batch 3 incidentally). Another analogy is to a Scotch malt, true the grains are different (mostly) but you get a long repose in reused barrels in both cases and the resultant sweetness is not that different. I need to taste it again but it may be that the sweet here is more the pure vanilla type as opposed to the red layer smoky sweetness of a typical bourbon or well-aged rye.

Gary