Cherry Wood Smoked Barley marks the 12th release in the Master’s Collection series, and showcases two unique deviations from bourbon norms. First, the malted barley used in the mash was not standard kiln-preserved malt, but dried instead using the smoke from burning cherry wood, a technique most popular with German brewers and barbecue pit masters. In addition to the smoky twist, the percentage of barley in the mash bill is a soaring 30%, much higher than your average American bourbons, which usually clock in at about 10-15% malted barley.