Bourbon has been a part of American culture since the late 18th century, when poor farmers in Maryland and Pennsylvania began distilling their excess grain crops. These distillers gradually migrated to Kentucky, which is now the spiritual home of Bourbon. Read More »
Aged for five years in new American white oak barrels, Cyrus Noble Bourbon is produced in Nelson County, Kentucky. A historic brand which was once the world's most sought after Kentucky Whiskey in the mid 19th century, it is still craft distilled in Kentucky today.
A rye spirit from Monterey's Fog's End distillery, run by former sheriff Craig Pakish. Whilst this is close to being a whiskey, it cannot be called one, due to the addition of sugar in the production process.
A rye spirit from the folks behind Wasmund's single malt. It's not allowed to be called whiskey in the EU as it's under 3 years old or in the USA as it's not been in a new charred American oak cask. Instead the rye heavy spirit has been matured in first and second fill bourbon casks along with new and used apple wood and oak chips to give a surprising amount of development in just 12 months.
A 100 proof rye whiskey bottled under the reinvigorated James E Pepper label. James's grandfather has a claim to having opened the first Kentucky Distillery in 1776, but the James Pepper brand really hit its height in the early part of the 20th century, although it had disappeared by the latter parts. It's now back with this bourbon-esque, fruity rye whiskey.
Dry Fly Wheat Whiskey is made at the eponymous distillery in Spokane in a 450-litre pot still. Finished in barrels that used to hold Huckleberry Port from Townshend winery, this is a fruity style of whiskey.
Dad's Hat Pennsylvania Rye Whiskey is made from a mashbill of 80% rye, 15% malted barley and 5% malted rye. Aged for six months in charred, new oak quarter casks, this has all the hallmarks of a classic spicy rye whiskey.
Roughstock Montana Straight Rye Whiskey is made from a 100% rye grain mashbill. Double-distilled, it is aged in heavily charred virgin American white oak barrels, producing a typically dry and spicy rye whiskey.
Smooth Ambler's distillery was built in 2009, so this bottling was blended from barrels chosen by the owners, rather than their own spirit. Made from 60% corn, 36% rye and 4% malted barley, this has spicy notes, both woody and almost chilli-like.
A short-lived edition of Maker's Mark. Released with the ABV reduced from the usual 45% in an attempt to avoid stock shortage issues, it invoked an outcry and Beam Inc reversed their decision within a week. A few of these rare bottles got into stores and we've managed to acquire a few.
A bottle of Old Forester Classic 86 Proof bourbon, the recipe of which is in keeping with the style of when it was first introduced by George Garvin Brown in 1870. High in rye content, this is full bodied and rich.
A big and spicy rye from the folks at Templeton. A 95% rye mashbill, distilled in Indiana, gives it a lot of flavour that makes it a great sipping whisky, as well as being punchy enough for Old Fashioneds, Sazeracs and all of your other favourites.
Created in 1796 by Basil Hayden, who went against the grain (no pun intended) by adding in rye into the traditional corn-based mashbill. It was a huge hit and today is one of Jim Beam's 'Small Batch' range of bourbons.