If I can find one. They finish it in a limestone cave if I read right. The juice is a 6 + year. If it sets in a rickhouse much longer it picks up tannins from the barrel. (bitter taste and not good) If they finish it longer in a cool environment with out high temps, humidity, and temp changes, it mellows out and get's more toasted oak flavored. Like they do with Scotch and Irish whiskeys. TMI I know. I can't help it.