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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 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.
This is a fantastic new arrival from the small Domaine des Hautes Glaces in southeastern France! Master Distiller Frederic Revol meticulously looks after his certified organic, 40 hectare estate, which is where all the grains used for the mash bill are harvested. Distillation happens in a wood-fired copper pot still and each small batch is aged differently depending on from where the grains were sourced on the property. The Rye is 100% malted in house and for Cask #79 the aging occurs in a 100 year old 600L barrel that had been used alternately for Vin Jaune and Macvin du Jura. The Rye distillate ages for four and a half years in this ancient barrel and is then bottled at 53.1% ABV with no coloring, no additives, and no chill-filtration. The result is the most intensely flavored and pure expression of Rye that I've had in a long time. Rich, toasted cereal, cracked pepper, and toffee mixes with aromas of Savagnin aged under flor; dried pear, hay, sea salt, and roasted almonds. The palate is equally unctuous and savory and hides well it's high alcohol content. It is an absolute shame that this is one of the last casks that Revol will produce on his own, with his own grains, as he scales up the operation in conjunction with Remy Martin, so we will savor every last drop. Michelle DeWyngaert
A rare find, but a delicious treat for lovers of American Whiskey and particular Bourbon, as a Corn Whiskey must be at least 81% Corn, the remainder a mix of Rye and Malted Barley. Produced by the Heaven Hill Distillery, it is made without colorings or additives, aged in used, charred American white oak barrels, aged for a minimum of four years and bottled at 100 proof.
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.
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.
Fermentation gurus, Shane Baker and Pat Heist, decided to put all of their best advice as consultants to work on their own line of whiskies with Wilderness Trail. This single-barrel selection is unique in the Bourbon world for a few reasons. For one, it has one of the highest concentrations of wheat in the mashbill at 24%, with 64% corn, and 12% malted barley. It's also made as a sweet mash, which means instead of using leftover mash from the previous batch to help along the fermentation a la sour mash, each batch is entirely new. The fact that their first batch out of the gate as new distillers is Bottled in Bond is also pretty remarkable because they had to age it for at least four years. This one on the less sweet end of the Bourbon spectrum, and at 50% ABV it certainly has some perceptible heat on the palate. Michelle DeWyngaert