To this engineer the concept is really cool: keep the whiskey moving, even rolling at sea, to get the most out of the barrel oak. When I took the first sip it was obvious that the agitation had achieved the desired extraction of all the oak's secrets. As I understand, these extracted compounds break down in some cases, combine, or polymerize in others as the whiskey ages in a typical warehouse. Pulling out the extra lactones and what not darkens the blend and adds tons of flavor, but no maturity. So I guess I shouldn't be surprised that the end effect struck me more like an oaked moonshine than a fine bourbon. I'm not an expert, so maybe it's just me. Still worth trying, because you never know until you try.