In January, I asked four questions.
Could we recreate 40 Winks, the legendary whiskey that disappeared three years ago? Could we transform already-great spirits into something nobody else has? Could we rescue barrels that would normally be dumped? Could we create something entirely new?
Eight weeks. More than 20 test batches. Countless hours at the rotovap. AI-assisted research combined with years of distilling experience.
The result: Six spirits that shouldn’t exist.
Today, I’m sharing exactly when you can taste them, how to get them, and what else we have planned for spring and summer 2026.
THE FOUR QUESTIONS: ANSWERED
Question 1: Could We Recreate 40 Winks?
The bourbon that started this whole obsession. The whiskey that made grown men cry.
Status: Stages 1 and 2 complete. Stage 3 requires 1-2 years additional aging.
We think we cracked the code on vacuum distillation parameters. We understand how to preserve first-barrel character while removing harshness. The technology works.
But some things can’t be rushed. 40 Winks needs time.
Expected release: 2027-2028
The wait will be worth it.
Question 2: Could We Make Great Spirits Even Better?
What if you took already-excellent whiskey and transformed it into something unique? Clear aged whiskey that looks unaged but tastes like it spent years in oak without the bite?
The answer: CAVU Wheat
We took our Silent Wings Wheated Whiskey—already a customer favorite—and ran it through vacuum distillation at precise temperature, pressure and time.
The result: Crystal clear whiskey with all the complexity of barrel aging. Wheat. Honey. Vanilla. Oak. Everything you want from aged whiskey.
Just… clear without the bite.
Release: March 27, 2026 (Aviator members) | April 3, 2026 (General public)
Volume: 75 bottles
Debut event: National Whiskey Day, March 27
My favorite moment: Serving crystal clear Old Fashioneds to our regular customers and watching their faces when they realize it’s their favorite drink… just clear. It’s just “plane” fun to mess with their heads and taste buds.
Question 3: Could We Rescue Problem Barrels?
Years ago, I tried to rescue failed barrels using filtration. It worked, but it killed complexity. This winter, I finally found the right tool.
The answer: Two rescued barrels
CAVU REFINED MAPLE WHISKEY
The maple finishing barrel that aged three years instead of three months. The maple Syrup somehow increased the barrel tannin extraction (Not in a good way) So intense it was undrinkable. Every sip like drinking pancake syrup mixed with tree bark.
Using the rotovap, we removed the overwhelming barrel intensity while preserving the maple character. Balanced. Integrated. Exactly what a maple finish should taste like.
Release: April 11, 2026
Volume: 100 bottles
Debut event: Test Kitchen, April 11
CAVU REFINED CARIBBEAN RUM
Five years of aging. Good rum character underneath the molasses overload. Getting to that character meant removing the syrupy sweetness without stripping the rum complexity.
I tested different temperature points. Too hot, I’d remove the rum esters. Too cool, the molasses stayed. Found the sweet spot.
The result: Balanced rum. You could taste the barrel aging, the oak, the complexity. The molasses was there—but as a note, not a wall.
Release: May 8, 2026 (Aviator members) | May 15, 2026 (General public)
Volume: 75 bottles
Debut event: Cinco de Mayo, May 5
These barrels would have been dumped. Instead, they’re premium limited releases that literally cannot be replicated.
Question 4: Could We Create Something Entirely New for us?
Liqueurs. Made from our own farm ingredients. Natural, fresh, true to our farm-to-glass philosophy.
We’ve been growing ingredients on our 22 acres for years. Honey from our bees. Maple from our trees. Coffee roasted by local partners.
What if we combined whiskey distilling with natural flavoring in a way that honored both crafts?
The answer: Three Estate Liqueurs
1. ESTATE HONEY WHISKEY LIQUEUR
Release: already released
Debut event: Valentine’s Day Dinner, February 14
Honey from our bees. Grain from local farms. The flowers the bees visit are ours. Everything from our 22 acres.
Addie designed cocktails around it (recipe included with every bottle). Excellent neat. Versatile in cocktails.
If you missed Valentine’s or Mardi Gras, you can still get it in our tasting room.
2. COFFEE WHISKEY LIQUEUR
Release: March 20, 2026 (Aviator members) | March 27, 2026 (General public)
Debut event: St. Patrick’s Day, March 17
We learned our lesson from the Second Chance disaster. This time, we’re doing coffee right.
Locally roasted beans. Precision extraction. The coffee character we wanted, without the grass notes we didn’t.
3. MAPLE SYRUP WHISKEY LIQUEUR
Release: April 11, 2026
Debut event: Test Kitchen, April 11
Estate maple syrup. Whiskey. Balanced sweetness.
This is the maple flavor we wanted—before that finishing barrel aged three years too long.
[IMAGE: The three estate liqueurs lined up]
Estate Liqueurs: Farm to glass, ingredient by ingredient.
THE COMPLETE WINTER LAB RELEASE CALENDAR
Here’s when each Winter Lab spirit becomes available:
FEBRUARY 2026
→ Estate Honey Whiskey Liqueur Released
MARCH 2026
→ Coffee Whiskey Liqueur (March 20 Aviators | March 27 general public)
→ CAVU Wheat (March 27 Aviators | April 3 general public)
APRIL 2026
→ Maple Syrup Whiskey Liqueur (April 11)
→ CAVU Refined Maple Whiskey (April 11)
MAY 2026
→ CAVU Refined Caribbean Rum (May 8 Aviators | May 15 general public)
All six spirits released within 12 weeks. All created in one winter.
HOW TO GET EARLY ACCESS
You’ve probably noticed two release dates for most spirits: Aviator members and general public.
Aviator Membership gets you:
– First access to new releases (typically 1 week before general public)
– Exclusive tasting events
– Priority reservations for limited releases
– Member pricing on select products
Our Aviator members funded these experiments. They get first taste.
Not an Aviator member? No problem. All Winter Lab spirits will be available to the general public shortly after Aviator release. Limited quantities, but everyone gets a chance.
WHAT ELSE IS COMING
Winter Lab created six spirits. But we didn’t stop there.
Spring and summer bring more releases—some planned for years, some inspired by Winter Lab’s success.
MARCH 2026
90 Proof P-51 American Single Malt Whiskey
Cinco de Marcho debut (March 5)
Aviator release: March 6 | General public: March 13
APRIL 2026
Kropnik Honey/Spice Liqueur
Traditional Polish honey liqueur with heritage spices
Dyngus Day debut (April 6)
Aviator release: April 10 | General public: April 17
MAY 2026
Derby Small Batch Bourbon
Kentucky Derby Day release (May 2)
Mother’s Day Liqueur
Mother’s Day debut (May 10)
Aviator release: May 15 | General public: May 22
JUNE-JULY 2026
Double Barrel F-27
Father’s Day debut (June 21)
Aviator release: June 26 | General public: July 3
All American Bourbon Small Batch
4th of July release (July 4-5)
More details on these releases coming soon. Join our email list to stay updated.
STILL RUNNING: THE MONTHLY CLUB
Starting April 30, we’re launching “Still Running”—our monthly member club upgrading the old cigar nights. Cigars are still welcome and encouraged, Just no onsite cigar vendor.
Still Running members get:
– Monthly tasting events (last Thursday of every month)
– First access to experimental batches
– Behind-the-scenes distillery access
– Member-only bottles and barrel picks
First event: April 30, 2026. First exclusive release: TBA.
This is for the serious spirits enthusiasts. The people who want to be part of the innovation, not just consumers of the finished product.
More info to come
THE BIGGER PICTURE
Six spirits in one winter sounds ambitious. Maybe impossible.
But here’s what Winter Lab really proved:
Innovation doesn’t require massive R&D budgets or corporate labs. It requires the right tools, the willingness to experiment, and the courage to try something that might fail.
AI helped us narrow possible temperature/pressure combinations to testable ranges. But human taste made the final call.
The rotovap gave us precision. But years of experience told us what to look for.
Failed barrels became premium releases. Experimental liqueurs became estate signatures. Clear aged whiskey became reality.
What changes when failure becomes fixable?
You take more risks. You push boundaries. You stop playing it safe.
That’s what Winter Lab 2026 was really about.
WHAT’S NEXT
The Winter Lab series ends here. But the work continues.
40 Winks is aging. New barrel experiments are underway. More CAVU variants are being tested.
And every time someone asks, “Can you do that?” we’re more likely to say: “Let’s find out.”
Thank you for following the Winter Lab story. From the bourbon that made grown men cry to the spirits that shouldn’t exist, you’ve been part of the journey.
Now comes the best part: You get to taste them.
See you at the hangar.
Tim Ford
Master Distiller
Barnstormer Distillery
P.S. – Winter Lab 2026 is complete. Winter Lab 2027? We’ll see what questions emerge when this year’s barrels start talking.
WANT THE COMPLETE WINTER LAB STORY? Get all four parts plus early access to new releases
Read the Intro Blog This Winter Lab Changed Everything
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WINTER LAB SERIES:
- This Winter Lab Changed Everything
- Part 1: The Lost Whiskey Mystery
- Part 2: Clear Aged Spirits: Inside the Rotovap
- Part 3: The Barrel Rescue Project
- Part 4: The Complete Release Calendar (You are Here)
