Michigan’s New Holland Brewing is growing its hard seltzer line with the release of Dragon’s Share, a hard seltzer aged in bourbon barrels. There are four flavors: Original, Blackberry, Cherry, and Orange. The brewery sent me samples—a full half-case worth, with all four flavors.

Here is the press release on the new line:

New Holland Spirits of Holland, MI is today launching the clever combination of world-class bourbon and seltzer, in a refreshing yet refined beverage collection; Dragon’s Share Bourbon Barrel Seltzers.

Hailing from the revered Dragon’s Milk family, the next legend in imbibing has arrived. Aged in freshly dumped bourbon barrels, the premium hard seltzer is a true innovation in flavor, with pure water extracting bourbon and subtle flavor notes of vanilla, caramel, and spice that were locked away in the walls of the charred American oak. The result is a refreshing and exciting new adventure for fans of both seltzer and bourbon, enjoyable in its pure Original form or paired with delicious natural flavors.

Inspired by stories of the treasure guarded by dragons and sought after by the knights of old, Dragon’s Share will launch with two flavors, Cherry and Orange, available in 6-packs, and a 12-pack variety which will include the aforementioned flavors along with Blackberry and the pure Original flavor.

Launching just in time for the shoulder season, where a warming bourbon beverage is as desired as a revitalizing seltzer, Dragon’s Share is a gluten free, zero sugar refreshment, boasting only 90 calories per 12oz can and sits at a sessionable 4.6% ABV.

Dragon’s Share will only be available in New Holland’s home state of Michigan, and will also be available for order online in select markets later this summer. For more information and availability, please visit www.DragonsMilk.com

To be fair, reading the process closely indicates that “pure water” is aged in the barrels, extracting the bourbon-y essence, and then presumably that water is used in the manufacture of the seltzer; in other words, not aging the finished seltzer in the barrels as a last step.

Either way it sounds awfully interesting, so I’ll be looking forward to reviewing these.