Anyone out there heard about this? Some new micro, coming out with a product soon. Quality of the product aside for the moment, I'm wondering if it can actually be labeled as bourbon. Best I can tell, it's not aged in barrels so much as they take barrels, chop them into pieces, tank it, and then apply some kind of pressurized-science-magic to it. Does this still satisfy the barrel requirement? Maybe Chuck can yell at someone.
ETA: nevermind. Looks like they start the process with young barrel aged bourbon. All that being said, any guinea pigs in the Cleveland area?