Distiller Notes
A rich and full-bodied whiskey, the 10 Year Tennessee Straight Bourbon is mellowed right after coming off the still using charcoal columns from aged Tennessee sugar maple trees, a method traditionally known as the “Lincoln County Process.” The low rye content also allows the best of a decade of barrel aging to shine through. On the nose, there is an immediate aroma of fresh multi-grain baked bread and ripened nougat. The midpalate mouthfeel is rounded out with semi-sweet flavors of grilled pineapple and candied walnuts. On the finish, you will find a perfect balance of sweet and savory with cooked peaches and steeped tobacco.
Professional Ratings
-
Whisky Advocate
A symphony of fruit on the nose, with raspberries, strawberry-banana milkshake, and dried pineapple wafting up from the glass. Stay awhile, and yogurt-covered raisins, cherries, and milk chocolate join the fray. The palate delivers even more chocolate—there’s cocoa powder, chocolate-chip banana bread, and chocolate flourless cake—paired splendidly with baking spices and red fruit. More cinnamon follows on the finish, complemented by a zing of lemon and a delicious dash of cinnamon spice.
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.