The bourbon is made with yellow dent Texas corn, soft red winter wheat, six-row distiller´s malt and a proprietary yeast strain that was captured from a Texas pecan. By law, all straight bourbon whiskey must be aged at least two years in charred oak barrels. Charring the inside of the barrel caramelises the natural wood sugars that will impart body, colour, and sweet and toasty flavours to the whiskey. It also breaks down the lignin, lipids, and tannins in the wood, which infuses vanilla, spice, oak, coconut, and floral flavours into the final product. Now, this is where it gets funky, they add Habanero Spirit to give the ol' mule a few kicks.