Distiller Notes
2018 San Francisco World Spirits Gold Medal Winner
The Old Elk recipe includes three quality ingredients – malted barley, rye, and corn. By investing in our bourbon and using four times more malted barley than traditional recipes, the bourbon generates sweet, light components. The malted barley, combined with spicy essence of clove from the rye, and the traditional rich bourbon character from the corn, creates the overall robust taste profile.
Aromas of sweet vanilla and caramel, clove spice, slight maple, and nutty almond. Flavors of maple syrup, almond, raw bran, chocolate, deep wood, and coconut. Mouthfeel is smooth and coating with a lasting flavor.
Professional Ratings
-
Tasting Panel
The oatmeal and maple nose is sincerely fragrant with bright accents of sweet peach. On the palate, this blend of malted barley (with four times more of this ingredient than conventional bourbon recipes), rye and corn is evenly peppered and fruity in this balanced, 88-proof sipper. Charred oak, vanilla bean, and walnut linger on the 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.