Why Cognac-Finished Bourbon Is Having a Moment

Rich, rounded, and quietly opulent, these three releases prove the art of the finish can transform an American classic.

1792

In 2026, distillers are successfully mastering the art of producing exceptional whisky utilising an unconventional finishing cask: cognac. Cognac casks unexpectedly excelled in 2025, and their prevalence now supports the assertion that this hitherto unconventional finishing method is evolving into a stable subcategory.

In the past decade, bourbon distillers have pushed the boundaries of creativity with their whiskies, with varied results. Rum has performed exceptionally; tequila finishes are still seeking validation. Regarding Dickel's Tabasco experiment, it was audacious.

Cognac-finished bourbons are not novel; yet, many distillers have historically encountered difficulties in achieving the desired outcome. Completing a whisky is analogous to baking: excessively aged cognac finishes tend to be extremely fruity, suggesting bubblegum and other excessively sweet flavours, while forfeiting any distinctiveness as a whisky composed of corn, rye, wheat and other grains. Insufficiently baked? The presence of cognac will be hardly imperceptible.

Bardstown

2025 appears to be the year that numerous individuals have begun to secure, particularly with esteemed labels such as Bardstown Bourbon Company, Barton 1792, and A.H. Hirsch. Their whiskies appear comparable on paper - bourbon aged in cognac for under two years. The proofs vary, however not significantly – Barton 1792 is 95 proof, Bardstown is 107 proof, and Hirsch is 115.2 proof. However, it is the manner in which each distillery achieved equilibrium that rendered them distinct.

Hirsch’s Cognac Cask utilises 30-year-old barrels sourced from HINE cognac that had contained their XO liquid. Upon arrival in Kentucky, the barrels require a another 22 months to attain optimal influence. Kevin Aslan, Head Distiller for Hirsch, states, “The French Oak casks impart notes of almond, subtle nutmeg, citrus, and a tannic structure that culminates in a dry finish.” The cognac absorbed by these casks over the 30-year ageing process harmonises with the bourbon's vanilla and baking spice characteristics, resulting in a well-balanced and intricate whisky.

Bardstown Bourbon procured their casks from Maison Ferrand and filled them with a combination of four American whiskies. This is their second encounter with cognac casks, which may have resulted in a reduced maturation period of merely 15 months. Maison Ferrand Finish II comprises 73 percent 9-year-old Kentucky whisky, 10 percent 11-year-old Kentucky bourbon, 10 percent 12-year-old Kentucky bourbon, and 7 percent 6-year-old Kentucky rye. Dan Callaway, Master Blender overseeing Bardstown’s finishing and blending, stated, “The incorporation of rye into this blend introduces spice and structure, resulting in a layered, intricate whisky that is simultaneously familiar and adventurous.”

Barton 1792, on the other hand, matures for only six months; nevertheless, they compensate for this little ageing period by placing the barrels on the upper levels of the rickhouses, where, as the business elucidates, “increasing heat enhances maturation and interaction with the wood.”

Hirsch

“We have conducted experiments with various premium cask finishes,” states Ross Cornelissen, Master Distiller at Barton 1792, “but Cognac distinctly emerged as a natural complement to our Small Batch Bourbon.” The prolonged maturation in Cognac casks unveils dessert-like nuances and intricate complexity, highlighting the robust essence of the Small Batch Bourbon and its distinctive high-rye formulation.

Consuming these whiskies concurrently reveals that each distiller pursued distinct objectives. Barton 1792 Cognac Cask Finish is characterised by its light, vibrant, fruity, and juicy profile; Hirsch has employed a more nuanced approach with the cognac cask, allowing the whisky rye spice and wood sugars to dominate, while the cognac serves just as a diffusion filter for the flavourful whisky. Bardstown’s Ferrand Finish is characterised by a more citrussy brightness compared to Barton’s, and exhibits a softer, more delicate quality than Hirsch’s. It possesses a somewhat succulent quality akin to the 1792 bottle, although manifests in a manner reminiscent of lemon-iced, toasted poundcake.

All of these bottles are objectively commendable; yet, the decision over which one to purchase is subjective. The reasonably priced 1792 Cognac Cask Finish ($38) lacks Hirsch’s ($180) chosen Hine 30-Year-Old XO casks, as well as Bardstown’s Ferrand-sourced casks that contribute to the $140 MSRP.