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2 days ago
As the quintessential American whiskey, federal regulations in the United States (27 C.F.R. 5 to be specific) require that bourbon be made from a mashbill of at least 51% corn before being aged in new oak barrels and bottled at 80 proof or higher. Bourbon that meets these requirements and that has been aged for a minimum of at least two years may be called straight bourbon.
Prior to Prohibition, rye whiskey was the staple ingredient of classic cocktails such as the Old Fashioned, the Manhattan and the Whiskey Sour. Spicier and more robust than malt whiskey, rye was so popular that George Washington distilled it at his estate in Mount Vernon. As distilleries across the country were forced to close their doors due to Prohibition, however, bootleggers began distilling gin instead of rye, and for good reason — gin didn't require aging under the watchful eye of a master distiller and its true flavors could be hidden behind a mask of botanicals. As Americans grew accustomed to gin, rye whiskey became an anachronism.
Redemption Barrel Bourbon Whiskey is made from a mash of 75% corn, 21% rye, and 4% barley, which makes it significantly lower than their high-rye bourbon but still on par with other classic high-ryes like Four Roses and Wild Turkey, which clock in between eight and sixteen percent rye mash. A bit more approachable to dedicated cask-strength bourbon drinkers, this bottle of Redemption is a good balance between America's historical staple (rye), and its current love (bourbon). After distillation, it is aged for nine years in new, charred American oak casks before being hand bottled.
The nose features prominent oak notes mellowed with caramel, mineral water, anise, orange rind and cocoa. The palate continues to be carried by caramel flavors, with spice and dark fruits leading to a medium finish of herbs and spices. The bourbon has notes of sweet caramel, dried fruits and toffee, which complement hints of cinnamon and spicy rye.
Redemption 9 Year Old Barrel Proof Straight Bourbon represents a powerful expression of American whiskey at an incredible value.
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1 week ago
Laws Whiskey House is a dedicated, no compromise whiskey company. The distillery was founded by Alan Laws in 2010 in Denver Colorado in the historic Gates Neighborhood. Laws and team, alongside Bill Friel, former master distiller of Barton’s, perfected the whiskey over several years. Crafting the one-of-a-kind spirit into what it is today. Laws Whiskey takes “an obsessive, hands-on approach to every aspect of whiskey production,” every step of production is carried out in-house.
Laws Whiskey House "is a temple of sorts" to whiskey, and AD Laws Four Grain Bourbon is it's magnum opus. Mr. Friel remains an integral member of the AD Laws team, and the primary architect behind the Four Grain Bourbon Whiskey.
The flagship bourbon is made from a recipe of corn, wheat, rye and malted barley, all of which (except the corn) come from the Colorado Malting Company (the corn was imported from Wisconsin but is now sourced in state).“We let American whiskey’s four mother grains inspire us to not only create our four grain straight bourbon, but also to break each grain out into its own expression, showcasing its contribution to the bourbon.” — Al Laws
All the grain is triple cleaned, It's expensive, and requires special equipment. The grain is milled and combined into a sour mash which is open air fermented for four days. Following fermentation of the grains, the wash is distilled through a custom made four-plate Vendome hybrid copper-pot/column still.
The bourbon is then matured in 53-gallon American white oak casks that were crafted by the Independent Stave Company in Missouri (the distillery had 1,000 barrels aging already). There, the bourbon matures for approximately three years. The Colorado mountain climate is rife with changes in temperature and air pressure. Former AD Laws team member Jack Norris stated that as the spirit ages, “the magic of time, charred oak planks and high mountain air transform it into a rich, complex, spicy, Straight American four grain bourbon.”
Following this three-year beauty rest, the bourbon is brought to proof and bottled by hand. The bourbon has sweet aromas of roasted corn, grilled peppers, cayenne pepper and chiles. Notes of chewy leather, toasted wheat, caramel, vanilla, spicy rye, and buttered almonds dominate the palate, and lead to a finish accented by touches of spicy rye and moist tobacco.
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In 1924, William Monroe Wright, a successful entrepreneur and owner of Calumet Baking Powder Company, established a farm on the rolling hills of Lexington, Kentucky. The horses that were raised on Wright's farm would go on to win eight Kentucky derbies, along with two triple crowns.
Calumet Farm Bourbon Whiskey pays homage to Wright's beautiful farm and his tradition of breeding winners. The bourbon is made from a traditional mash bill of corn, rye and malted barley that are distilled before being aged in virgin, American oak casks.
Bottled in extremely small batches (19 barrels), Calumet Farm Single Rack Black 10-Year-Old Bourbon was hand-selected from a specific center cut rack. Each rack of charred white oak barrels provides the optimum level of temperature and humidity shifts, ensuring a harmonious balance of flavor. The result is a bold, vigorous and luxurious Kentucky bourbon whiskey.
Single Rack Black is stunning craftsmanship, distilled from a traditional bourbon mash bill of corn, rye, and malted barley. This vigorous, luxurious Kentucky bourbon has subtle notes of honey and toasted oak notes delivering a triumphant complexity and depth present in every sip.
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