Distiller Notes
Aged in charred oak barrels for 10 years, this bourbon boasts a unique flavor profile specific to each batch. It’s one-of-a-kind, just like the rebels who drink it. Hints of caramel and citrus on your first sips. But continue drinking and it morphs into a velvety oak flavor with unabashed spice.
Proof: 100
Professional Ratings
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Tasting Panel
The luxurious nose is ripe and rich with aged stone fruit, dates, and cinnamon sugar—and the palate is equally plush, as white pepper accents nutmeg, almonds, vanilla wafers, and burnt orange. Yet there’s an inherent softness to this whiskey—a pillow-like weight that integrates the plethora of flavors with no bite, which is especially impressive given the high proof of 100.
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Whisky Advocate
Absolutely stellar opening, with blueberries, black currants, and mashed cherries complementing vanilla icing, cornbread, and chocolate-hazelnut wafers. Then it’s salt water taffy, bread pudding, honey, jalapeño poppers, and snickerdoodles. But it does not stop there: baking spices develop toward the end, with bright cinnamon notes coating the long 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.