The crew at Olives and Oil filled a used bourbon barrel with an 8-year old imported Modena balsamic vinegar and let it rest for a year. We then bottled it to use in our restaurant and sent the empty sweet vinegar-kissed barrel to Litchfield Distillery to fill with their CT-Made bourbon. The result is a delicious blend that starts with tart, sweet acidic notes highlighting the balsamic cask, and then with sweet corn, oak, and caramelized sugar. Try it neat, in a Manhattan, sidecar, or whiskey sour.