If you’ve hung around bourbon folks lately, you’ve probably heard the word Amburana tossed around like it’s some kind of secret handshake. A few years back, most of us couldn’t have picked the wood out of a lineup. Now it feels like every craft distillery in America is stuffing barrels with the stuff, hoping to catch lightning in a bottle.
But here’s the real question buzzing around: Is the Amburana craze already losing steam?
What Made Amburana Blow Up
Amburana is a South American wood—Brazilian, mostly—and it throws some seriously bold flavors into bourbon. I’m talking cinnamon toast, ginger snap cookies, sweet baking spice, even this odd but kinda awesome perfumy note. You don’t have to sit there swirling your glass pretending to pull out vanilla bean whispers and “dried orchard fruit” or whatever. This stuff smacks you right in the nose.
And for a lot of drinkers, that punch was exactly what made Amburana feel fresh. We’d all tried toasted barrels, double oaks, maple finishes, honey casks—basically everything with a pulse. Amburana hit like a new track on the jukebox after you’ve played the same old favorites too many times.
The Turning Point
But then everyone jumped on the train. And when everyone does something, it doesn’t take long before folks start rolling their eyes. Amburana quickly went from “rare treasure” to “another week, another bottle.” Some distillers used it well… and some absolutely blasted their bourbon with it until it tasted like a scented candle your aunt puts out at Thanksgiving.
That’s kinda where the tide turned. A finish has to complement the spirit, not nuke it.
My First Amburana Moment
I remember the first time I tried an Amburana-finished bourbon. A buddy brought it over during a football Sunday, bragging like he’d found gold. I took one sip and said, “Well, damn… that’s different.”
Not better, not worse—just different.
We all sat there passing the bottle around, debating if we actually liked it or were just excited it didn’t taste like every other bottle in the cabinet. One guy said it tasted like “Christmas shoved into a barrel.” Another said it reminded him of his grandma’s kitchen—though he meant it in a good way… I think.
Why Some Folks Are Moving On
Now that we’ve all had a few pours, the shine’s worn off for some guys. Amburana can get real sweet, real intense, real fast. And bourbon drinkers—especially those who’ve been around the block—tend to come back to the classics after the novelty fades.
Plus, a lot of the new releases started tasting sorta same-y. When everything leans heavy on that sweet cinnamon-bakery note, you lose the whole point of exploring new bottles.
And let’s be honest: the whiskey world moves trends faster than a teenager goes through sneakers. Today’s “must-try finish” becomes tomorrow’s clearance-bin special.
But Is the Trend Over?
Not quite. The fad might be calming down, sure, but Amburana isn’t disappearing. A few distilleries have really nailed the balance—just enough spice and sweetness without overwhelming the bourbon. Those bottles prove Amburana has a place at the table; it just doesn’t need to headline every release calendar.
We’re going to see Amburana stick around, just not plastered everywhere like it was last year. Think of it like IPA beers—yeah, some people got sick of them, but they never really went away. They just settled into their spot.
Where It Actually Works Best
Amburana seems to shine most in:
- High-rye bourbons – The spice on spice thing actually works.
- Bold proof expressions – Big bourbon holds its own.
- Short, controlled finishing – Too long and the whole thing gets whacky.
When Amburana is treated like a seasoning rather than the entire recipe, that’s when it hits the sweet spot.
Final Pour
So is Amburana “over”? Nah, not really. The hype might be fading, but the wood still has a loyal following. It’s gone from loud frontman to a solid backup singer—still important, just not stealing the show at every gig.
If you’ve never tried an Amburana-finished bourbon, grab a bottle and give it a go with a couple friends. Argue about whether it tastes like cinnamon french toast or holiday potpourri. At the very least, you’ll have a story—and probably a laugh.
And for those who’ve already been down the Amburana rabbit hole? Relax. The trend isn’t dead. It’s just finally settling into a place that feels a little more, well… bourbon.
