Small batch

Small batch whiskey is a term usually referring to bourbon or rye whiskey, and denotes a whiskey produced by mixing the contents of a relatively small number of selected barrels. Small-batch whiskeys are positioned for the upper-premium market, and are typically aged from six to nine years in oak barrels, but more limited series aged at least up to 23 years are also available. The majority of small batch whiskeys are produced in Kentucky, the state most traditionally associated with whiskey (and especially with bourbon).