REVIEWS

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Wilderness Trail Bottled in Bond Bourbon

Danville, Ky.
TASTING NOTES

Booker’s 2018-03 Kentucky Chew

Claremont, Ky.
For those who knew founding distiller Booker Noe, know that his larger than life personality - and his affinity for making robust, delicious bourbon - made him unforgettable. So, it's only fitting that his unique technique for tasting bourbon, known as a "Kentucky Chew", is unforgettable too. Batch 2018-03 is named in tribute to Booker's "Kentucky Chew," where he would take a sip of bourbon, work it around his mouth and then smack his lips a few times in such a way it appeared like he was chewing on the liquid. Today, Booker's son and current Beam master distiller, Fred Noe, uses his dad's tasting method as he's selects batches of Booker's so that he can ensure that the they embody the full range of flavors and uphold the standards that Booker set forth for his namesake bourbon
TASTING NOTES

Cardinal Spirits Straight Bourbon Whiskey

Bloomington Indiana
TASTING NOTES

MB Roland

Pembroke, Ky.
TASTING NOTES
While the nose offers a cake-batter smell, the palate is like dipping your finger in the bowl and just taking a lick. Following caramel, vanilla, leather and tobacco, the bourbon gives a tickle of cinnamon.

Cedar Ridge Bourbon

Swisher, Iowa
The Quint family has farmed and distilled spirits for generations. In 2005, Jeff Quint founded Cedar Ridge because he believed it was time for Iowa–the number one corn-producing state in the U.S.–to share its homegrown Bourbon Whiskey with the world. Cedar Ridge was the first licensed distillery in Iowa since Prohibition. After releasing its first batch of whiskey in 2010, Cedar Ridge Distillery quickly became a nationally recognized leader in craft spirits, winning multiple awards such as American Distilling Institute’s “2017 Distiller of the Year” or “Best American Craft Whiskey” at the 2016 New York World Spirits Competition.
TASTING NOTES

IronRoot Promethean

Denison, TX
We started distilling in August 2014. We’re a family owned grain-to-glass distillery that employs French Brandy techniques, taught to us by Nancy Fraley and her mentor Huber Germain-Robin, to distill and age whiskeys. Our philosophy is heavily influenced by the history of our town, where T.V. Munson famously saved the French wine industry from phylloxera using Texas’ “Iron” grape roots - forever liking Cognac and Denison.
TASTING NOTES

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