Whiskey is a marriage of grains and oak. As winemakers, we continually put farming first. We have forged a relationship with an organic family farmer in North Carolina to grow our own exceptionally high-quality organic corn. Splinter Spirits is committed to working with family famers and using organic ingredients whenever possible for our whiskeys and for Partner Vermouth.
We’ve partnered with legendary American master distillers to craft a unique mashbill of our organic grains into firewater, and age our spirits in some of the country’s finest rickhouses.
Bob Cabral’s passion for the subtleties of oak has led him to personally select trees in the forests of France, and to oversee the seasoning and toasting.
When searching for the right combination of flavors for wines or spirits, Bob begins with the question What will it taste/smell like in the glass?
Having a general concept of what the end product might look like is essential to success.
For experienced wine barrels that we use to finish the Splinter Spirits family of whiskeys, he prefers high elevation, center of France forests (like Chateauroux or Bertrange) for their flavors and aromas. The tight grained staves are air dried for 32-36 months before they are coopered into barrels. Bob also prefers to use a combination of coopering techniques - fire bent for the spice & mineral tones and water bent for the creme brûlée and butterscotch tones. By controlling the origin of the wood source, we are able to complete our vision in the glass
with consistent and precision results.