Olivia Taylor
Bourbon Lovers Beware: The Dangers of Amburana Wood Finishes
What is Amburana Wood?
If you’re a whiskey lover, you may have heard of the trend of finishing bourbon in Amburana wood. This type of wood is native to South America and is said to impart a unique flavor profile to whiskey. The wood is often used for making furniture, casks, and even medical remedies. But, is it a good idea to finish bourbon in Amburana wood?
The Experiment
Penelope Bourbon has recently released a new expression finished in Amburana wood, and I was eager to try it out. As a big fan of bourbon, I was excited to see how this exotic wood would impact the whiskey’s taste. I poured a dram of the Penelope Amburana Finished Straight Bourbon Whiskey and took a sip.
The Results
At first, I noticed a sweet and syrupy flavor that reminded me of maple syrup. However, as I continued to drink, the sweetness became overwhelming, and the bourbon lost its characteristic balance of sweet and savory notes. The Amburana wood finish had overtaken the bourbon to the point where it no longer tasted like bourbon.
The Problematic Trend
While some may enjoy the unique flavors imparted by Amburana wood, I believe that finishing bourbon in this type of wood is problematic. Bourbon is already a complex spirit, with aging and blending taking place in oak barrels. The addition of another wood type can obscure the whiskey’s natural flavors and result in a whiskey that does not embody the traditional characteristics of bourbon.
Furthermore, the use of Amburana wood for whiskey poses ecological issues. The wood is not sustainably sourced, and the demand for Amburana creates an economic incentive for its over-harvesting and illegal logging.
The Verdict
Ultimately, my experience with Penelope’s Amburana Finished Bourbon left me disappointed and questioning the trend of using exotic woods for finishing bourbon. While it may seem like a unique and exciting flavor addition, it can cause a lapse in the integrity of bourbon and create ethical concerns. Bourbon lovers should be wary of this trend and instead embrace the traditional processes of aging and blending in oak barrels.
