Distiller Notes
A savory mix of light rye bread with sweet caramel richness with a hint of tangy fruit salad that tickles the nostrils and pleasantly teases the palate, begging for a taste of the liquid. The initial wave of buttery rye bread provides a full bodied taste and feel from the start. Across the tongue the savory mix of rye and caramel combine into a cinnamon and caramel sauce that clings to the taste buds to bring out a bit of fruitiness, mostly apple and pear, that, all combined, provide a flavorful, pleasant, lasting finish.
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.