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. The aging process in Solera is one that is flowing and typically reserved for sherries, cognacs and ports which are aging. Whiskey that is fresh is added to the above barrel where it ages while cascading through the casks that are descending over an elongated period of time. When the aged one gets emptied from the cask below, an equal amount is poured on top. This process enhances that the casks in solera are ever full. This complex process brings out a savor of spicy rye with hints of figs, candied fruit and roasted walnuts.
Four Roses. During the ban, it was among the more than five distilleries that were permitted to carry out its operation. It quickly sprung up to become top selling bourbon in the U. S. It went out of business for about half a century and got opened again later. Its current production is eight year old whisky that is made up of corn, malted barley and rye which has a flavor of its kind that is associated by hints nutmeg, honey, caramel, tinge of oak wood and cinnamon.
John J. Bowman. It opened with a pragmatic purpose of distilling the excess harvested grains in Bowman dairy farm. The whiskey is put in oak barrel and let to age for time duration of more than a decade. Charring of the tubs takes a time period of around thirty five seconds. It finally made to a proof of one hundred and the bottles get filled and labeled by hands.
Filibuster Straight Bourbon. It is smooth yet still complicated. It has a distinct taste of caramel that originates from its process of artful aging. After the pulp of corn, rye and malted barley is refined, it is put in American oak barrels where it stays for two years then taken to oak wine barrels of French for two months which adds a spice and dried fruit hint.
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. It was the first legalized distillery in the state for about half a century. Unique on itself, the formula is of the sweeter white corn pulp that is preferred to the yellow one. The whisky is poured in barrels of oak which are scorched for more than nine years before being moved to barrels that are newer for an extra three to five years. The time consuming process is able to add taste of vanilla, caramel and toffee to the eventual product.
In most cases these drinks are matured in a time exceeding two years, storage is in charred oak casks and numerous other requirements. Packaging is done by hand giving the product a touch of finesse. You will surely enjoy the natural smooth taste and make it your ideal drink.
Hillrock Estate Solera. The aging process in Solera is one that is flowing and typically reserved for sherries, cognacs and ports which are aging. Whiskey that is fresh is added to the above barrel where it ages while cascading through the casks that are descending over an elongated period of time. When the aged one gets emptied from the cask below, an equal amount is poured on top. This process enhances that the casks in solera are ever full. This complex process brings out a savor of spicy rye with hints of figs, candied fruit and roasted walnuts.
Four Roses. During the ban, it was among the more than five distilleries that were permitted to carry out its operation. It quickly sprung up to become top selling bourbon in the U. S. It went out of business for about half a century and got opened again later. Its current production is eight year old whisky that is made up of corn, malted barley and rye which has a flavor of its kind that is associated by hints nutmeg, honey, caramel, tinge of oak wood and cinnamon.
John J. Bowman. It opened with a pragmatic purpose of distilling the excess harvested grains in Bowman dairy farm. The whiskey is put in oak barrel and let to age for time duration of more than a decade. Charring of the tubs takes a time period of around thirty five seconds. It finally made to a proof of one hundred and the bottles get filled and labeled by hands.
Filibuster Straight Bourbon. It is smooth yet still complicated. It has a distinct taste of caramel that originates from its process of artful aging. After the pulp of corn, rye and malted barley is refined, it is put in American oak barrels where it stays for two years then taken to oak wine barrels of French for two months which adds a spice and dried fruit hint.
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. It was the first legalized distillery in the state for about half a century. Unique on itself, the formula is of the sweeter white corn pulp that is preferred to the yellow one. The whisky is poured in barrels of oak which are scorched for more than nine years before being moved to barrels that are newer for an extra three to five years. The time consuming process is able to add taste of vanilla, caramel and toffee to the eventual product.
In most cases these drinks are matured in a time exceeding two years, storage is in charred oak casks and numerous other requirements. Packaging is done by hand giving the product a touch of finesse. You will surely enjoy the natural smooth taste and make it your ideal drink.
