Not Triple Threat but Tripel Treat. The ocular one on the Adelbert’s Brewery label has come up with a tripel in rum barrels. I know bourbon and whiskey are the norm (and quite good) but I always appreciate when a different spirit is used. And since, LA gets a stray Adelbert deliveries, I might just see this one on a shelf.
I assume that Bourbon barrels are used most often because they are supposed to be single use. I’ve really enjoyed a tripel that was aged in vongier (white wine) barrel from a very small Washington brewery. Breakside made a very nice gin barrel aged saison that I had last year. Wyder makes a tequilla barrel aged pear cider. Hopefully others will keep exploring other wine and spirit barrels.
You are correct on the Bourbon barrels! The Breakside Gin barrel experiment was indeed good. And I just recently tasted a tequila DIPA from Hangar 24 that was a little too strong but interesting to sample. Thankfully, more and different barrels are being used. We can expect more “weird” barrel beers in the future.