Extra aged, meaning likely in the 10 to 12 year range, then finished in Pedro Ximénez (PX) sherry casks, resulting in what’s likely one of the first domestic bourbons ever treated in this regard.

n: caramel and vanilla with strong fruity notes. Mostly raspberry Kool-Aid and some citrus.

t: strawberry, cherriy, and some floral aspects initially. Middle is marmalade, vanilla, cinnamon, and toasted wood. The bourbon is there but seems quite light with a thin mouthfeel (wouldn’t guess this is 50% ABV). Worth tasting as an experiment, but nothing comes together or enhances anything. The sherry comes off as artificial and the base bourbon lost all it’s character. If someone put some red Kool-Aid powder in whiskey it’d be very similar to this.