Behind the Barrel: How We Craft the Perfect Barrel Age Maple Old Fashioned

Our top-selling cocktail across all our restaurants has been a favorite since its inception. Initially produced at every location, the opening of our facility in Reston enabled us to centralize the process, allowing us to refine the recipe and deliver a consistently fantastic product to all our locations.

We select the barrels for our Maple Old Fashioned with the same care as for our Eagle Eye Rye and Independence Bourbon. This involves spending time obsessively blending until we find what we consider the “sweet spot.” This balance lets the qualities of the rye shine alongside the Vermont maple syrup, Angostura bitters, and Angostura orange bitters.

Next, we add the purest water we can produce using our reverse osmosis machine. Over the next three weeks, we “proof down” the whiskey until it reaches the desired alcohol by volume (ABV). After achieving this, we mix in the maple syrup and bitters, carefully blending these ingredients into the whiskey to ensure they are fully incorporated.

Then, we pump the mixture back into the oak barrels, where it rests for another three weeks to mellow and allow the flavors to harmonize. During this aging period, we stir the barrels daily to help the oak character infuse into the Old Fashioned.

Once the three weeks have passed, we filter the cocktail to achieve brilliant clarity. This filtering process can take up to eight hours, but the attention to detail pays off, resulting in a magnificent drinking experience. Enjoy it by pouring the cocktail over ice and adding a squeeze of orange peel.

Visit and Connect

Open Road Distilling Co. invites you to explore the art of spirit-making and enjoy a unique blend of culinary and distillation excellence. Whether you’re a connoisseur or a curious newcomer, the distillery offers an experience that celebrates craftsmanship and hospitality.

Address: 1871 Fountain Drive, Suite 100, Reston, VA 20190
Phone: (703) 481-2350