Distiller Notes
Leopold Bros. begins by fermenting a traditional sour mash of corn, malted barley, and rye at colder temperatures, but without the aid of refrigeration. Fermentation takes more time this way, but results in a softer whiskey and develops subtle flavors such as vanilla, pear, and raspberry. They then distill the mash in their small batch copper potstill on grain to extract fuller and rounder flavors from the grains. Finally, they barrel the distillate at the Pre-Prohibition standard of 98 proof, so that the barrel may add subtle notes of oak and vanilla and does not overpower the finished whiskey.
Proof: 86
Capturing a broad range in one category, American Whiskey refers to any spirit made in America by distilling a mash of fermented grains—typically corn, wheat, rye or barley. American Whiskey must be distilled to no more than 95% alcohol and bottled at 40% or higher. In order to be labeled a straight Whiskey, it also must be aged in white oak barrels for a minimum of two years and not contain any added colors or flavors.