Description
Virgil Kaine was founded by successful chef duo David Szlam and Ryan Meany in 2013. Szlam trained under award-winning Chef Daniel Humm now at Eleven Madison Park, while Meany helped launch the Charleston’s Husk restaurant. When producers of Virgil Kaine were unable to locate new American white-oak barrels during the barrel shortage of 2014, this delicious whiskey was initially matured in used bourbon barrels — an unconventional, unheard-of choice for American spirits. Then years later when oak barrels were more readily available they double-barreled this batch to complete the maturation process with a second round of finishing.
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