From the brewery:

This breakfast in a glass is a big morning treat with our BFF Corey (3 Sons). Half of it was aged for 12 months in a freshly emptied Heaven Hill bourbon barrel, then transferred and aged a second time for 24 months in a single Buffalo Trace rye barrel. The other half aged for 9 months in a Willett Family Estate bourbon barrel before being transferred and aged again for 18 months in a Phantom Spirits rum barrel. Enthusiastically crafted at our church brewery on Sturegatan 41 in Sundbyberg, Sweden.