From here, two glasses emerged as my clear finalists. Stephanie Street Henderson, Nevada, 89014 This Bourbon 101 is further proof that good bourbon can change the world! For everyone else, keep on pleading with your bartenders. After the mash of 75% corn, 21% rye and 4% malted barley is distilled, Filibuster Bourbon spends two years in white American oak barrels. On a recent chilly weekend, I stopped by to see the expanding operation. On the palate, honeysuckle, cinnamon, and floral notes. My winner was the glass that won me over with all the flavor in bold and elegant waves.
This tends to produce a softer, less spicy whiskey. Bourye is a blend of bourbon and rye aged 10-14 years. As it was a tale of two whiskeys. I mixed 3 parts Deep Eddy with 2 parts Topo Chico on the rocks, with a thin slice of lime, and it made an easy awesome cocktail that didn't taste like soda pop. Single Barrel: A bourbon made using single barrels, providing a higher range of variation in flavor, and the chance at specific, unique characteristics.
It's also one of the most common way stations for early enthusiasts looking to begin branching out into better bottles. Red Sox and Red State vs. The unique flat bottle design looks like a piece of art, all the while while holding a delicious spirit. Given I loved them both, moving them out of the finals was tough. It has a very bright orange taste, and makes a distinctive margarita, but watch out: It has double the proof of an ordinary triple sec, so a Paula's Orange margarita will pack an extra punch. But fourth- and fifth-generation family members of the founders rebuilt on the same plot of land in 2012, and they now cook up an heirloom recipe from Civil War times. But I have since come around; far from slavishly aping a product from the Kentucky Bourbon Trail, the brothers have created a true, regional spirit.
Buying in this range is high risk, high reward. The other just brought flavor and stayed there. I later learned this was Old Ezra 7-year-old Barrel Strength, aka Glass No. Along the way, new blood has entered the game and suddenly, critics are no longer talking about one or two distilleries anymore. This turned out to be Wilderness Trail, a small distillery in Danville, Ky.
Instead of starting with a vodka or gin like most new distilleries, since opening to the public in 2015, Virginia Distillery has sourced single malt scotch from the Scottish Highlands and brought it over to America to blend with its own locally distilled single malt. One American blend just won American Whiskey of the Year. But you never get accustomed to seeing how you ranked your personal favorites in a blind competition. That means there's no W. Ready to sip on some delicious Texas bourbon? Whiskey has to be made from 51 percent corn and aged in new American oak barrels to be called bourbon, but that leaves a lot of space to experiment. Yes, its definition is writ in but a few sentences on the holy stone of Federal Decree: It must be made in the United States; its grain bill must include at least 51 percent corn; it must be produced at not more than 80 percent alcohol 160 proof and stored in charred new oak containers at no more than 62.
This story continues on the next page. Our bourbon is amber-crimson like a Texas sunset, darker, richer, and fuller than almost any other bourbon on the market. Wilderness Trail Distillery in Danville, Ky. It might seem crazy to buy the highest quality barrels and torture them in this heat, but doing so allows our bourbon to suck all the flavor it can from our new American oak barrels. I chose to reward it, flagging 6 as a contender.
His single malt whiskey garnered international acclaim after winning silver at the 2015 San Francisco World Spirits competition. Every day, we dedicate ourselves to making better bourbon than we did the day before, which means bourbon drinkers can expect a better bottle of Garrison Brothers each time they buy one. After the aging process, a master distiller specially selects it for its deep, layered flavors. But how do I narrow it down to the winner? This aroma was so different that it stood out in the flight for most unique nose. It gets zero marketing dollars.
Compare that with , which insists a contrasting 51% corn mash bill. Nearly toward the end, No. Smooth, pleasant and subtly sweet, this bourbon can easily be sipped neat. It's named after Henry Edgar Pogue, who bought Old Time Distillery at the junction of the Ohio River and Limestone Creek …fording the river in Oregon Trail, anyone? The Texas climate, he said, offers the perfect blend of hot and cold for aging bourbon and whiskey. Perhaps more importantly though, it also excludes allocated brands that imbibers can't actually find on retail shelves. The connoisseur culture around bourbon means that even the most brand loyal drinker is keeping an eye out for the next best thing. Bowman Bourbon Whiskey is aged for a minimum of ten years in oak barrels with a 3 char, which meaning the barrels were charred for 35 seconds.
Tate left under a cloud of investor squabbling in 2014, and Balcones lost some luster in the press, but it is still producing world-class stuff. For both its price point and versatility, Small Batch is a great introductory bourbon for those looking to dip their toe into brown spirits, and should easily become your next liquor cabinet staple. We claim not only to make the oldest but absolutely the purest and best brand of whisky made in America, and we invite comparison with any whisky of any age. Then, as if the glass read my mind, No. Wide distribution is an important distinction too as it eliminates certain regional brands to which not all consumers have access.
Vermont City: Shoreham Founded: 2008 Distribution: national Keeping pace with High West and Smooth Ambler, this farm distillery has long sourced some of the best rye whiskey in America. The small craft distillery created something that wowed my palate more than King of Kentucky, Four Roses Limited Edition and Elijah Craig Barrel Proof. While the brand is owned by Texans, Pura Vida is made in Mexico by Feliciano Vivianco and Associates, the same distiller behind Siembra Azul, a local favorite of Houston bartenders and mixologists. Today, however, his main focus is whiskey. The finish is smooth, with chocolate and espresso notes. In these competitions, you taste brilliance and bad, and you get used to it.