Corn whiskey is the original American whiskey dating back to the 18th century. This whiskey was not aged and often sold in a jug soon after it was distilled. Bourbon and Tennessee whiskeys evolved from Corn whiskey in the first quarter of the 19th century. There was no legal definition for Corn whiskey and it soon became common to call aged Corn whiskey “Bourbon” and unaged whiskey “Corn whiskey”. In the 20th century Corn whiskey became defined as a whiskey made from 80% or more corn, distilled at no higher than 160 proof and either sold unaged or, if aged, it was matured in uncharred or used cooperage.
I have two Corn whiskeys to review here. The first is Distillery of Modern Art Corn whiskey. The distillery is in Chamblee, Georgia. The second bottle is Leopold Brothers Corn Whiskey from Mountain Corn. Leopold Brothers Distillery is in Denver, Colorado.
Matt and I sat down and tasted these whiskeys and here are our tasting notes.
Distillery of Modern Arts Corn Whiskey
Proof: 102
Age: No Age Statement
Nose:
- Mike: Corn, vanilla, pears with a floral note – maybe pear blossoms, cinnamon and oak wood.
- Matt: Very floral like a ladies perfume, vanilla, corn, cinnamon. and oak wood.
Taste:
- Mike: Corn, pears, vanilla, cinnamon and only a hint of oak wood. Tasted with a dried cranberry and the pear and cinnamon are enhanced. Tasted with a pecan and a vanilla custard comes out strongly with a bit of cinnamon and pear.
- Matt: Vanilla marshmallow and pecan – like a pecan log, corn flakes and cinnamon with a bit of oak wood. The dried cranberry enhanced the cinnamon and the oak. The pecan brought out flavors of caramel and butterscotch.
Finish:
- Mike: Short with cinnamon and a hint of oak. The dried cranberry made the finish longer with a bit more oak wood. The pecan made the finish longer with lingering pear fruit.
- Matt: Short with cinnamon and pecans. The dried cranberry brought out some oak wood in the finish. The pecan added a lingering note of butterscotch.
Leopold Brothers Corn Whiskey From Mountain Corn
Proof: 107.4
Age: Six Years Old
Nose:
- Mike: Very simple nose of corn, vanilla and oak wood.
- Matt: Caramel, corn and a hint of earthy wood.
Taste:
- Mike: Corn, vanilla, apples, a hint of black pepper, and oak wood. Tasted with a dried cranberry and the flavors are all taken up a notch. Tasted with a pecan and the fruit takes a step back and the vanilla becomes a nice buttery caramel.
- Matt: Caramel and cotton candy, apples and oak wood. The dried cranberry brought out some cinnamon spice. The pecan brought out a floral note and some earthy tobacco.
Finish:
- Mike: Medium long with vanilla and a hint of oak and pepper. The dried cranberry made the finish longer with more oak and pepper. The pecan made the finish long and dry with oak, pepper and a hint of lingering caramel.
- Matt: Medium long with oak and white pepper and cinnamon. The dried cranberry enhanced the cinnamon in the finish. The pecan added a floral note to the finish.
I would pair these two whiskeys with a cigar that is strong in vanilla and cedar spice in the smoke. I think I would reach for a NUB Habano cigar.
Photos Courtesy of Rosemary Miller