Distiller Notes
2022 San Francisco World Spirits Double Gold Medal Winner
From the Andalusia province of Spain, a luscious dessert wine is produced from the shriveled raisins of the Pedro Ximenez (PX) grape. This highly viscous, syrupy, wine is aged in ancient solera barrels for decades before release. Breckenridge acquired a selection of retired PX barrels from a solera hundreds of years old and filled them with their rich and spicy Bourbon Whiskey. Left to bask in these ripe, fruity vessels, the Whiskey emerged with complex layers of fig compote, orange marmalade, and licorice to complement the sweet oak and vanilla character of Breckenridge's world-renowned Bourbon Whiskey.
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.