Two sets of 20-year-old 100% Canadian Rye barrels were used as the foundation of Gold Label Seagrass – one with bright citrus notes and the other with earthy notes. A portion of the first group was finished in Apricot Brandy casks, a portion of the second group was finished in Martinique rhum barrels, and a blend of the first and second groups was finished in Malmsey Madeira barrels. When each set of secondary maturation flavors peaked, those casks were pulled and slowly married into the final blend.