This whiskey is matured for only 1 day. That’s right. One day. They place the new make spirit under high pressure in a sealed steel container along with chunks of wood to infuse the flavor. They claim that they can create whiskey much more efficiently and with a wider range of wood types than by using barrel aging. I tasted this whiskey at a seminar hosted by Tom Lix, founder and CEO of Cleveland Whiskey at Exit 9 Wine & Liquor Warehouse (Halfmoon, NY USA).