It's 125 proof bourbon that had been fully matured in Kentucky, cut to 82 proof, with equal parts sweet and dry vermouth and a little bit of barrel aged, spiced black cherry bitters added. It's then placed in a used bourbon barrel for four months. Barrel aging the cocktail adds a whole other level of flavors to the Manhattan. All you have to do is open, pour, chill and serve.
— Distiller's notes