Distiller Notes
Amber gold. Intense clove and allspice immediately jump out of the glass,supported by creamy macadamia nuts and light tobacco. As the whiskey opens up, sweet aromas of honeysuckle, green apple, and nectarine begin to show, rounded off by toasted rye and oak. The tip of your tongue is met with a hint of vanilla, marshmallow, and cotton candy. The whiskey quickly transforms as it spreads across your tongue, revealing spicy notes of black pepper, cayenne pepper, and cinnamon baked apples. The spice is supported by tart underripe blackberry and apricot that contrasts perfectly against the initial sweetness. The spiciness of the palate carries over into the finish with candied ginger and more black pepper before slowly fading into a syrupy sweet honey. with a splash of water: The strong pepper notes are more subdued, allowing for sweet cinnamon streusel and stewed apples to come to the forefront of the palate.
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.