Not much for spice, but I can detect a little bit of black pepper, and strangely enough, red peppercorns. This sweetness occupies the majority of the palate for sure, though if I’m looking deeply, I can get a little light vanilla or simple syrup. There is a bit of fruit leather of a berry, perhaps the huckleberry, though it could be another berry fruit also. – Taste: The huckleberries from the nose are definitely present here on the palate, and as a fruit bourbon lover, this is very exciting for me. Some of the legs stutter and turn to droplets, while others remain consistent. – Visual: Russet/muscat in color, there is a thick, uneven crown that gives way to fast-dropping legs. The fruit is the hero everyone else is a supporting character, so it can seem slightly uneven. It has the smallest amount of texture, but by no means is it gritty. It’s a simple bourbon for a simple life on a pleasant day where you can lounge around and just enjoy the calm of the world. Perhaps there are ducks or swans in the distance, peacefully eating the goods beneath the surface of the water. I enjoyed the juice neat from a Glencairn with father and fellow Whiskey for the Ages reviewer, Brian.Ĭheck out his review for this bourbon here! SETTING:Įlmer T Lee Single Barrel would be a great bourbon to have on the banks of a pond covered in lilypads and life. – Mash Bill: unpublished but believed to be mash bill #2: Corn=75-80% Rye=10-15% Malted Barley=10%įor more information, visit ENJOYMENT METHOD: – Age: nas (varies by bottling said to be 8-14 yrs.) And as for those aforementioned bourbon cocktails, you can’t go wrong with a Manhattan or an Old Fashioned.– Classification: Kentucky Straight Bourbon Whiskey Single Barrel (no barrel identifying markers on bottle) If all that law learnin’ has made you mighty parched, we have many of the best bourbon brands in stock, including Blanton’s, Woodford Reserve, Four Roses and more. The spirit can’t be distilled to more than 80% ABV, and bourbon must be bottled at 40% ABV or more. Bourbon must be aged in new, charred oak barrels (with no minimum specified ageing period - though if it has been aged for fewer than three years, it can’t legally be called whiskey here in Europe). The mash bill of a bourbon must be made with at least 51% corn (the most common others types of grain used in bourbon production are rye, barley and wheat). Firstly, it must be made in the United States (and it is indeed made all across the USA - not every bourbon is a Kentucky bourbon!). So, what is bourbon? Well, there are a few laws dictating how bourbon is made. If you're a time traveller, do us all a favour and go find out, would you? Some people say it was named for Bourbon County in Kentucky, while others say it was from Bourbon Street in New Orleans. It’s derived from France’s Bourbon dynasty, but no one is 100% sure where exactly the name for the spirit came from. There are a few theories as to how the name for bourbon came around, but nothing concrete. A farmer would whack a portion of their crops into their still and they’d have what we’d see today as the precursor to bourbon whiskey. Back in the days of yore (around the late 18th Century, specifically), Irish and Scottish immigrants brought distillation to Kentucky. Bourbon is the most prominent style of whiskey produced in the USA, enjoyed in saloons around the world sipped neat or in brilliant bourbon cocktails.
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