Hard Truth Distilling Co. has released its first Barrel Finish Reserve expression of 2026: French Oak Finished Bourbon.
Distilled using the sweet mash method, the limited, grain-to-glass whiskey blends two mash bills: Hard Truth’s straight and a unique, all Indiana grain bourbons. Each of the 23 barrels in this batch were aged in custom toasted American oak barrels, blended, and then finished in toasted French oak casks.
“The exciting part of bringing this bourbon to life is the unique opportunity to put our blending strategy and barrel finished program together,” explained Hard Truth Barrel Manager Chris Moore.
“By selecting two complementary mash bills of our sweet mash bourbon, then finishing the whiskey in medium plus toast char #1 barrels from one of the oldest cooperages in France, we were able to develop a complex and velvety bourbon that I think folks will truly appreciate from Hard Truth,” Moore concluded.
Every element in Hard Truth’s approach to whiskey-making is purposeful, allowing the time and care needed to create outstanding whiskeys. This release is no exception.
“This bold, sweet and elegant whiskey highlights our quality-first mindset,” added Master Distiller Bryan Smith, noting that the final step of giving the bourbon additional mellowing time in its original casks allowed the French Oak notes to integrate more deeply.
“This has quickly become THE favorite whiskey amongst the distillery crew.”
French Oak Finished Bourbon is currently available for purchase at the Hard Truth distillery campus and will start to appear in select retailers in the coming weeks.
About Hard Truth Barrel Finish Reserve Straight Bourbon Finished on French Oak:
23 barrels | Mash bills BW-1 (73% corn, 19% rye, 8% malted barley) and BW-5 (82% corn, 18% rye) | 106.1 proof (53.05% ABV).
- Color: Burnt amber
- Aroma: Apricot jam and buttered croissant open to lush honey and warming clove
- Taste: Sweet, candied fruit and buttered toffee build to warming rye spice and oak
- Finish: Warm, lingering notes of apricot and rich baking spice fade to cracked black pepper and bruléed sugar