Distiller Notes
This award-winning, high-rye Bourbon Whiskey is aged for a minimum of three years, in charred, new American oak barrels, and blended to reveal the unique qualities of the Bourbon Whiskey. Deep, honey-amber hue with pronounced aromas of butterscotch, candied orange and apple; dry cacao and brown sugar envelop the tongue as the spirit lingers with notes of vanilla and white pepper.
Professional Ratings
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Whisky Advocate
WHACK! The spicy smack of the nose sends me to check the mashbill; sure enough, this is 38% rye. The nose fumes with youthful zest: cinnamon, bright mint, sun-warmed green grass. Pour some on the palate for more explosive entertainment; sweet cinnamon red-hots burst, corn pops, and the oak burns on into the rye-high finish. This is one excitable boy of a bourbon, and it’s got me humming along. Impressive.
Although Bourbon may be produced anywhere in the United States, it is most commonly associated with Bourbon County, Kentucky, where it has been produced since the late 18th century. Made from a mash bill containing at least 51% corn, the Bourbon Whiskey distillate must be aged in new, charred white oak barrels. Bourbon Whiskeys are bottled at eighty proof (40% abv) or higher and cannot contain any added color or flavor. A versatile spirit that can be sipped neat, with water or on the rocks, it also performs nicely added to cocktails like the Old Fashioned.