Charred Oak Brook: Stop in to sample Le Meridien’s private label bourbon

By Maureen Callahan

There’s something about a private label. It’s unique. Bar patrons love to sample spirits made especially for their favorite place. Charred Oak Brook, Le Meridien’s private barrel bourbon, is distilled exclusively for the hotel’s El Tapeo Modern Spanish Kitchen and Longitude 87 restaurants. General Manager, Dick Turner, describes Charred Oak Brook with scents of crème brûlée and spice. On the front, rich caramel, dark chocolate, and vanilla bean are noted. The finish is sweet and lingering enough to make Le Meridien the area destination for craft bourbon cocktails.

Charred Oak Brook is the perfect malt to enjoy as you take in ninth-floor panoramic sunset views during Golden Hour (Mon-Fri, 4 PM-6 PM). Take advantage of drink and tapas specials as you wind down your day.

Hinsdale Magazine Group (HMG):

How was Charred Oak Brook named?

Dick Turner (DT): We sampled several flavor profiles. The charred flavor of this particular batch spoke to us. And since its bourbon charred in an oak barrel, it seemed perfect for our Oak Brook property.

HMG: How did Le Meridien come by this private label?

DT: We were seeking a relationship with a distiller that offered a private label, single barrel bourbon. We connected with Woodinville Whiskey Company in Woodinville, WA. Our representative brought us samples of several profiles. Our mixologist was searching for a bourbon with which he could craft a variety of cocktails.

HMG: How and where is Charred Oak Brook aged?

DT: Since the distillery is located in central Washington state, extreme temperatures in that area promote the extraction of natural flavors from the oak barrels. Before the barrel is coopered, the wood is seasoned in open air, rain, wind, sun, and snow for 18 months to enrich the wood’s desirable flavors and soften the harsh tannins. Charred Oak Brook was aged five years in American Oak barrels.

HMG: What is the mash bill (combination of grains), and where are the ingredients sourced?

DT: The mash bill is 72% corn, 22% rye, and 6% malted barley. Woodinville uses grains cultivated exclusively for the Omlin Family Farm in Quincy, WA. The grains are mashed and distilled in Woodinville, then transported back over the Cascade Mountains for barreling and aging in their private barrel houses. After the whiskey is distilled, it is proofed to 55% alcohol by volume at bottling with purified Cascade Mountain water.

HMG: Any signature cocktails you would recommend that contain Charred Oak Brook?

DT: The bourbon connoisseur will prefer Charred Oak Brook neat or on a large rock. Our most popular cocktails made with this label are the classic Bourbon Old Fashioned and Manhattan, and the Espresso Martini, which includes Illy espresso coffee, Bailey’s Irish Cream, Kahlua, cinnamon, and orange. ■