Mike And Matt Taste Wyoming Whiskey Barrel Strength Bourbon

Wyoming Whiskey Distillery was founded by Brad and Kate Mead and David DeFazio in Kirby, Wyoming. They very quickly hired Steve Nally, who had recently retired from Maker’s Mark, as their Master Distiller. Steve has since moved back to Kentucky and works for Bardstown Bourbon Company, but his influence on Wyoming Whiskey is still being felt at the distillery. Their mash bill is a wheat recipe of 68% corn, 20% wheat and 12% malted barley. They use two different yeast strains, one of which gives the whiskey a fruity note. They use locally grown corn and wheat. Their wheat is called “Yellowstone” winter wheat. They don’t mention their barrel entry proof on their website, but I am willing to bet that it is 110, the same as Maker’s Mark. They age their whiskey for at least five years in one of their six warehouses. They recently sent me a bottle of their cask strength Bourbon and Matt and I sat down and tasted it the other day. Here are our tasting notes.

Wyoming Whiskey Barrel Strength Bourbon

Proof: 121

Age: No Age Statement ( I was told the whiskey is ten years old)

Nose:

Mike: French vanilla, marshmallows, apples, a hint of pepper and oak wood.
Matt: Vanilla, brown sugar, lavender, cardamom and oak wood.

Taste:

Mike: French vanilla, apples, white pepper and oak wood. Tasted with a dried cranberry and the vanilla becomes a caramel. Tasted with a pecan and a citrus note comes out to join the apple fruit.
Matt: Vanilla, cardamom, red pepper flakes and oak wood. The dried cranberry brought out some raisin notes. The pecan made the vanilla a rich caramel and added some notes of peanuts.

Finish:

Mike: Medium long with oak wood and white pepper. The dried cranberry made the finish longer with oak wood and caramel. The pecan made the finish long and dry with oak wood and white pepper.
Matt: Medium long with oak wood and red pepper. The dried cranberry added some cardamom spice to the finish. The pecan made the finish long with oak wood, red pepper and lingering caramel.

I would pair this fine Bourbon with a Drew Estate Undercrown Maduro cigar. The rich vanilla and caramel of the smoke would enhance the vanilla and caramel of the Bourbon.