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"The Village" at Laws Whiskey House (as they call their team there) takes Whiskey very seriously. The founders set up shop in Colorado specifically because they recognized the potential of the Rocky Mountain terroir to grow exceptional heirloom grains. They work with two family run farms, the Cody Family Farm in San Luis Valley and the Ohnmacht’s Farm on the Eastern Plains. Rather than use commercially farmed, GMO grains, they use these heritage varieties which are lower yield and harder to grow, but produce much more flavor for the finished product. The grains are milled at the Laws distillery, combined into a sour-mash, and open-air fermented. It is distilled in a custom pot-still and then aged in American oak for a minimum of two years.
This is a high-rye content blend of Bourbons from a selection of 9, 10, and 13 year-old barrels, each chosen specifically for their peppery-spice, which was tempered by added a a more citrus-forward 15 year-old barrel to give it a little lift and soften the rougher edges of the rye. The blend is married and then bottled at cask-strength, 56.95%ABV .
This is what you call a "micro blend" made in tiny quantities to allow the Barrell Whiskey team to experiment and create precise and unique blends like this release of AH21. This bottling is a blend of Kentucky Whiskies, with the majority aged for 18 years finished in Rhum Agricole casks and bottled at cask strength, a whopping 60.55%.
This is the richer, fuller bodied version of the 100% malted Rye from Coppersea, "Bottled in Bond" at 100 proof. Even at the higher proof it is still perfectly balanced and is perfectly delicious neat, or perhaps with a splash of water.
A true Bourbon of New York, all of the ingredients from the grains to the barrels used come from the Hudson Valley, with much of their grains being grown on their own 75-acre organic farm. From here they malt in house, use only indigenous yeasts by employing open-top fermenters, and then distill directly over flame which creates a richer mouthfeel, and barrel at a proof of 105 to allow them use only a small amount of water when proofing for bottling. The mash bill for the Excelsior Bourbon is 60% Corn, 30% Rye, and 10% malted barley, bottled at 96 proof creating a well balanced, flavorful, and unique spirit. Michelle DeWyngaert
Coppersea Distilling is on a mission to create truly farm-to-bottle whiskies, because it's about time the spirits world caught up to the food and wine world! One of the few distilleries in the US to actually grown much of their own grains with a 75-acre organic farm, and sourcing the rest from other trusted farmers in the Hudson Valley area. They were also the first NY distillery to do all of their malting in house, and they by using open-top fermenters they are entirely reliant on indigenous yeasts making this spirit a true Hudson Valley product. This bottling is unique in that the mashbill is 100% malted rye. This gives it an extra toasty, caramelized flavor compared to most rye whiskies. It is twice distilled in a direct-fired, copper alembic still, and barrel aged at a lower proof of 105 to require less dilution at bottling. Rich and enveloping on the palate with notes of roasted nuts, toasty cereal, caramel softening the peppery spice of the rye. Michelle DeWyngaert
This is a great go-to rye whiskey for cocktails and super approachable. Dave Schmier of Redemption Whiskey makes this with a mash of ~96% rye, 4% malted barley from 2-3year old barrels.Bottled at 41.5% ABV.
A solid choice for your home bar and cocktail creations! Deadwood Bourbon is produced from distiller Dave Schmier of the Redemption spirits. It is distilled in Indiana from a mash bill of 71% Corn, 21% Rye, 4% Barley, aged for a minimum of two years, then bottled at 40.5% ABV. A great value for your everyday sipper and approachable for all whiskey lovers.
Natterjack Irish whiskey comes from the Gortinore Distillery which was founded in 2016 in a 150 year old wool mill in Kilmacthomas Waterford Ireland. It was then retrofitted with three copper pot stills. Founded by Aidan Mehigan and his cousin Lisa Mehigan. Aidan’s interest in Whiskey started when he visited a distillery in Detroit then started studying distilling for himself. By chance he meet Jordan Via, Master distiller at Breckenridge Colorado and a vision was born. Intrigued by Irish whiskey but never having the chance to make one, Natterjack was created to make something new combining Irish traditions and American techniques. This whiskey is made from 20% Barley and 80% corn and distilled 3 times. Aged for three years and one day in ex-bourbon Barrels then further aged for 6 months in virgin American oak charred at level 4 for another 6 months. With a light golden color and aromas of cereal, oats, vanilla, baked apple pie and slight caramel this leads way to a silky texture with baking spices a touch of oak and malt extract. I think this is a great example of what Irish whiskey should be like and its future. Nelson Dejesus
In 1946, one of the oldest sake breweries in northeast Japan (established in 1765) expanded their operation to whiskey making. As water is one of the most essential ingredients in whiskey-making, their access to the pure melted snow from the surrounding mountains of Fukushima, Japan makes this spirit unique. The Sasakawa Fine Whisky is a blend of 50% malt and 50% grain pot-distilled whiskies, aged separately in used Bourbon barrels, blended together and then aged for three years, bottled at 80 proof.
The mashbill is 80% California Rye, and 20% Malted Rye from the UK, which are double-pot distilled in the Sonoma Distilling Co. facility in the Bay Area. This operation began as a way to highlight the incredible grains of California and the time-honored tradition of making Rye in the US. The Sonoma Rye displays notes of spicy white pepper and stonefruits, but that small percentage of malted Rye really presents itself on the palate with a richer, toastier profile than many domestic Ryes.
This Bourbon from the Sonoma Distilling Co. is for smoke-loving spirits enthusiasts! Though typically their spirits are made entirely from California grains, for this bottling they sourced cherrywood-smoked barley from Wyoming which gives its unique sweet, smokey aroma, like mesquite bbq. The mash bill is 67% Corn, 20% Rye, and 13% Cherrywood-smoked Barley, and is aged for a minimum of two years in new, charred oak barrels. This is fantastic in a Manhattan, or with a cube of ice after dinner!
Three childhood friends, two used stills from Switzerland, and a dream, formed the foundation of the West Cork distillery in 2003. This bottling is a single malt first matured in ex-Bourbon casks, then finished in Bodegas Baron Sherry barrels, before bottling at 43% ABV without chill-filtering or and coloring. The Sherry cask gives this peppery Irish Whiskey a softer, sweeter side with notes of dried figs and vanilla.