There has been a great growth in brands of Bourbon using a wheat recipe Bourbon in the last two decades. I thought I would look at the history of this growth in this blog. The use of wheat as a... Continue Reading →
Last week, Bardstown Bourbon Company released their new bottle design with this six year old bonded wheat recipe Bourbon. It is very good Bourbon and a sleek looking bottle design. The Bourbon has a mash bill of 68% corn, 20%... Continue Reading →
Smooth Ambler Distillery is in West Virginia and was founded by John Little in 2009. West Virginia, like Kentucky, was once part of the state of Virginia and shares a rich heritage with Kentucky through this connection. It is no... Continue Reading →
Last month, I was given a couple of bottles by Maggie Kimberl, who received these bottles from the Tamworth Distillery to pass on to me. We liked both bottles, but we thought this whiskey was worthy of being our Whiskey... Continue Reading →
The other day, we were out at Oxmoor Farm for a BARDS (Bourbon And Rye Drinkers Society) meeting, and I picked up a bottle of their single barrel Bourbon. It is a very good bottle and Matt and I sat... Continue Reading →
A distiller takes care and picks their mash bill and ages the whiskey to a point where they think it is mature and ready to bottle, but then they have several decisions to make to bring out the flavor profile... Continue Reading →
I am often asked what whiskey I prefer with a good cigar. My answer is it depends upon the cigar. I always can depend upon Four Roses Yellow Label Bourbon for a good whiskey and cigar pairing, but is it... Continue Reading →
The other day, Matt and I, with Rosemary and Becca, visited Neat Bourbon Bar and Bottle Shop. While there, we encountered a bottle tasting of DeHart Whiskeys. We tried their whiskeys and we purchased two bottles for review. The first... Continue Reading →
It is often said that the barrel gives about 50-70% of the flavor to aged whiskey and it is true that the barrel gives the dominant flavor to whiskey. However, that leaves 30-50% for other sources to impact the flavor... Continue Reading →
