(Vinepair) - While natural and minimalist winemaking may get a lot of buzz, another trend is taking over American wine shops, liquor stores, and grocery shelves. Bourbon barrel-aged wine has boomed since its introduction in 2014. Recently, California-based wineries such as Robert Mondavi, Fetzer Vineyards, and Apothic Wines have joined the trend.

For decades, distillers have aged Scotch in bourbon barrels; recently gin, beer, and even maple syrup have gotten in on the action. Wine, however, has a long history of standard oak barrel-aging. Does bourbon barrel-aging really create a new style of wine? Or is it just a marketing gimmick?