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Kentucky Straight Bourbon
As a 4 year old, little wood is evident in its flavour. Instead it shows its cereal roots and a foxy quality from its wild yeast strain. This gives Jim Beam White a uniqueflavour not apparent in other Beam products. The colour is a nice, balanced amber, more red than orange. The nose is slightly perfumy. The mouth feel is slightly syrupy.source: The Bourbon Country Reader
J.P. Wiser's Deluxe is a full-flavoured Canadian whisky which offers a rich aroma with a body that is complex and perfectly balanced. Bright golden in colour with a sweet caramel aroma, and a sweet corn meal and vanilla flavour.
Small Batch Kentucky Straight Bourbon Whiskey made in a pre-prohibition style with unflinching balance, old-style flavours and a natural oak sweetness. This is a long-aged, high-rye bourbon.
Whisky Bible 2011: Bourbon of the Year (9 Years & Under).
A four grain spirit (made with organic oats, barley, rye and wheat) aged in charred oak barrels from Minnesota for around two years.
Colour: Rich and brilliant - see-through amber, but with a flame orangeglint that tells of the warmth to come.
Bouquet: Full, yet delicate; well-rounded; possessing a distinctive caramelaroma of the charred oak with a hint of vanilla; pleasant and inviting.
Taste: Rich in flavor, yet soft on the palate. A subtle level of sweetness thatreflects the marriage of grain and oak. Distinctive and complex, yet possessthe balance found in a well crafted malt or cognac.
Colour: Rich and brilliant - see-through amber, but with a flame orangeglint that tells of the warmth to come.
Bouquet: Full, yet delicate; well-rounded; possessing a distinctive caramelaroma of the charred oak with a hint of vanilla; pleasant and inviting.
Taste: Rich in flavor, yet soft on the palate. A subtle level of sweetness thatreflects the marriage of grain and oak. Distinctive and complex, yet possessthe balance found in a well crafted malt or cognac.
One of our most limited production items, Michter's 10 Year Single Barrel Kentucky Straight Rye continues the legacy of America's first whiskey variety (rye) from America's first whiskey company (Michter's, originally known as Shenk's). After a nearly three year absence from the market, Master Distiller Willie Pratt finally gave the green light for the re-release of Michter's 10 Year Straight Rye in April 2014.
Deep notes of vanilla and toffee, toasted almonds and cinnamon with an ample dose of crushed pepper and a hint of orange citrus.
Since the 1990?s, the Michter?s team has been doing pioneering work to re-establish the high quality American Rye whiskey category.
The May 2015 inaugural release of Michter?s US*1 Barrel Strength Rye marked yet another milestone in that quest.
For maturation, the Rye distillate is entered into the barrel at 103 proof, rather than amore industry standard higher proof. Barrel entry at a lower proof of 103 rather than a higher proof costs Michter?s more money in terms of barrels and warehousing, but they believe it yields a richer, smoother, more full-bodied whiskey after proper maturation.
A single barrel product, each barrel of Michter?s US*1 Barrel Strength Rye is bottled at its particular alcohol level at the time of bottling. The majority of barrels in the releases range from 107 to 112 proof.
Michter?s whiskeys are proudly all made in Kentucky. They are all single barrel or very small batch. Michter?s takes a ?Cost Be Damned? approach to theproduction of every barrel, including: 1. Air drying the wood used in its barrels, up to 36 months. 2. Toasting barrels prior to charring them so the natural sugar in the wood comes to the surface. 3. Using a low barrel-entry strength of 51.5% ABV rather than the industry standard 62.5%. 4. Heat cycling: heating the warehouse gradually in winter then opening the windows to let it cool again, so the whiskey ages during the frigid winter months. 5. Adopting the best individual filtration technique for each whiskey rather than using the same filtration method for all their whiskeys. Tasting note: Spice with peppery notes, citrus, butterscotch, oak.
Michter?s whiskeys are proudly all made in Kentucky. They are all single barrel or very small batch. Michter?s takes a ?Cost Be Damned? approach to the production of every barrel, including: 1. Air drying the wood used in its barrels, up to 36 months. 2. Toasting barrels prior to charring them so the natural sugar in the wood comes to the surface. 3. Using a low barrel-entry strength of 51.5% ABV rather than the industry standard 62.5%. 4. Heat cycling: heating the warehouse gradually in winter then opening the windows to let it cool again, so the whiskey ages during the frigid winter months. 5. Adopting the best individual filtration technique for each whiskey rather than using the same filtration method for all their whiskeys.
Michter's Sour Mash Whiskey was once an incredibly popular expression back in the 1970s and 1980s, though in recent years, it had disappeared from the market. However, it has returned in the shape of Michter's US*1 Sour Mash Whiskey - awesome! Very well balanced notes of sugared almonds, cinnamon spice and vanilla sweetness.
It is made according to the traditional sour mash whiskey making process whereby some previously fermented mash is used as the starter for the new mash to be fermented. Typically in most sour mash whiskeys, this ?setback? from the prior fermentation accounts for about 10 to 20 percent of the new mash to be fermented. More than just a sour mash process whiskey, Michter?s Original US*1 Sour Mash is made from a special selection of grains, barrel aged, and later on filtered according to the exacting Michter?s standards.
Michter's has accomplished something quite novel through its particular use of two different barrels to age the bourbon. For this one-time release, Michter's barrel ages its US*1 Bourbon as usual to full maturation and then transfers it for an additional period of time to a special custom made barrel for finishing. Constructed from wood staves that have been cured by 18 months of air-drying, this unique finishing barrel is toasted for a precise amount of time, but never charred like a typical bourbon barrel.
Tasting Profile: Campfire and cinnamon, with pecan and candied fruit. Lingering finish of baked pears, vanilla, and marshmallow.
Unlike Bourbon or Rye, which, by definition, must be aged in new oak barrels, the US*1 Unblended American Whiskey is aged in a way that utilizes whiskey-soaked barrels to achieve a rich and unique flavor profile. Crucially, the US*1 Unblended American Whiskey never contains grain neutral spirits – hence its “unblended” distinction.
Nose: Polished oak, buttery corn and a kick of caraway spiciness.
Palate: Wonderfully creamy on the palate, boasting notes of butterscotch, golden syrup and sultanas.
Finish: Corn appears again, with peach and apple alongside it.
Old Crow - Men of fame, and discriminating taste have for generations enjoyed and preferred this mellow and smoothest of bourbons, first distilled by Dr. James Crow in 1835. Aged in oak barrels for a minimum of twenty-four months. It is today that same great formula, which has been handed down from master distiller to master distiller.