The Koval Millet whiskey is aged in 30-gallon new charred oak barrels (like bourbon distilleries, Koval sells all of its barrels after a single use). I was unable to find any information about the amount of time this whiskey spends in-barrel, so I would go ahead and assume it’s quite young. … Koval distillery in Chicago is an undeniable pioneer in this space, with various whiskies for sale distilled from millet, oats, spelt, wheat, and rye. All of Koval’s spirits are single-barrel releases, and all are made from organic grains farmed in the American Midwest.
Unlike Benromach 10, this single malt is matured in virgin oak barrels with a light char for an undisclosed time – reportedly around 5 and a half to 6 years. The malted barley used is 100% certified organic, and this release (in 2006) was the first-ever certified organic single-malt scotch. The whisky is bottled at 43% ABV without added color.