It is incredible to witness the change in atmosphere inside of Warehouse X as barrels have aged for two years. The air is dense, and a rich smell of wood, caramel, and vanilla fills your nostrils as you open the wide metal gates. Samples are being taken from barrels representing each chamber this month, and we will test and evaluate each one for color, proof, taste, and several other factors. We will determine from these samples whether we have gathered enough information to deem this experiment "complete" or if we want to continue researching natural light. Either way, we are thrilled to have already gained some incredible insight into how natural light affects whiskey as it ages inside of a barrel. Our team is evaluating samples and data now, and we look forward to sharing our decision in August.