This mixture of grain must be made of not less that fifty one percent of corn, must be produced in the U. S. And its distillation should not exceed 160 proof, water should also be the only extra thing that is added to the mixture. Below are some of the best producers of the best small batch bourbon.
Hillrock Estate Solera Aged Bourbon. The process of solera-aging is a flowing one reserved typically for cognacs, sherries and ports that are aging. The fresh whiskey is put to the barrel on top and it ages as it cascades through the descending casks over an extended time period. When the matured one is emptied at the bottom cask, equal amount is added at the top. This results to the barrels in solera being ever full. This process though complex enhances a flavor of spicy rye together with fig hints, roasted walnuts and sugared fruit.
Four Roses. It was one of the six distilleries that got permission to operate during prohibition. It quickly rose to becoming a high selling whisky in the United States. It was closed down and about fifty years later it got was opened again. It currently produces whisky of eight years that comprises of corn, rye and malted barley which brags of a unique flavor that is characterized by hints of caramel, nutmeg, honey, cinnamon and tinge of oak wood.
John J. Bowman. When it opened its pragmatic purpose was to distill grains that were harvested in excess in the dairy farm of Bowman. The whiskey is left to age for a time period not less than ten years in barrels of oak. The tubs are charred for about thirty five seconds. It is eventually made to a hundred proof then the bottles are filled and labeled using hand.
Filibuster Straight Bourbon. This drink is smooth and complicated on the other hand. Its artful process of aging gives an origin to a distinct caramel taste. After refining the mush of corn, malted barley and rye, it is let to stay for two years in American oak tubs after which it is taken to French wine oak barrels for about sixty days and hint of dried fruit and spice is got.
Widow Jane. It was named in honor of a prized associate of the community. Sweetness is added to it by the mineral rich water that is imported from Rosendale. The whisky and rye from Kentucky brings it to suppleness and it is hand bottled afterwards resulting to aromatic flavors of vanilla and cinnamon.
Prichard Bourbon. The distillery was the first in the state to become legal in like fifty years. Unlike other distilleries, the recipe here is made of white corn pulp which is sweater than the yellow one. The bourbon is put in oak barrels that are charred for nine years and above then they are moved to newer barrels for additional three or five years. This process consumes a lot of time though it adds notes of toffee, vanilla and caramel to the ultimate product.
The products are usually aged for a minimum of two years and stored in oak barrels that are charred among various requirements. It is packed manually by use of hands giving it a fine touch. You can try one and definitely you will make it a drink of your choice.
Hillrock Estate Solera Aged Bourbon. The process of solera-aging is a flowing one reserved typically for cognacs, sherries and ports that are aging. The fresh whiskey is put to the barrel on top and it ages as it cascades through the descending casks over an extended time period. When the matured one is emptied at the bottom cask, equal amount is added at the top. This results to the barrels in solera being ever full. This process though complex enhances a flavor of spicy rye together with fig hints, roasted walnuts and sugared fruit.
Four Roses. It was one of the six distilleries that got permission to operate during prohibition. It quickly rose to becoming a high selling whisky in the United States. It was closed down and about fifty years later it got was opened again. It currently produces whisky of eight years that comprises of corn, rye and malted barley which brags of a unique flavor that is characterized by hints of caramel, nutmeg, honey, cinnamon and tinge of oak wood.
John J. Bowman. When it opened its pragmatic purpose was to distill grains that were harvested in excess in the dairy farm of Bowman. The whiskey is left to age for a time period not less than ten years in barrels of oak. The tubs are charred for about thirty five seconds. It is eventually made to a hundred proof then the bottles are filled and labeled using hand.
Filibuster Straight Bourbon. This drink is smooth and complicated on the other hand. Its artful process of aging gives an origin to a distinct caramel taste. After refining the mush of corn, malted barley and rye, it is let to stay for two years in American oak tubs after which it is taken to French wine oak barrels for about sixty days and hint of dried fruit and spice is got.
Widow Jane. It was named in honor of a prized associate of the community. Sweetness is added to it by the mineral rich water that is imported from Rosendale. The whisky and rye from Kentucky brings it to suppleness and it is hand bottled afterwards resulting to aromatic flavors of vanilla and cinnamon.
Prichard Bourbon. The distillery was the first in the state to become legal in like fifty years. Unlike other distilleries, the recipe here is made of white corn pulp which is sweater than the yellow one. The bourbon is put in oak barrels that are charred for nine years and above then they are moved to newer barrels for additional three or five years. This process consumes a lot of time though it adds notes of toffee, vanilla and caramel to the ultimate product.
The products are usually aged for a minimum of two years and stored in oak barrels that are charred among various requirements. It is packed manually by use of hands giving it a fine touch. You can try one and definitely you will make it a drink of your choice.
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