Leopold Bros. Bottled-in-Bond Bourbon

This bourbon is bottled-in-bond, which means it has the requisite 50% ABV, is a straight bourbon, and was distilled in Leopold Bros.’ pot still during one distilling season. The bottle indicates it is 5 years old. My bottle is from the Fall 2015 season (bottled 2020). The website reveals the mash bill to be 64% Corn, 21% Malted Barley, and 15% Abruzzi Heritage Rye, which is…

Far North Spirits Roknar Rye

Roknar is one of the products of Far North Spirits, a “Field to Glass” distillery in Hallock, Minnesota, near the Canadian border. This is a single-estate rye made from non-GMO “AC Hazlet” rye grown on the family farm, mashed with 10% heirloom corn and 10% malted barley, and hammer-milled, fermented, and double-distilled in small batches on-site. The whiskey is matured in…

McKenzie Straight Rye

So, I thought I was relatively safe to purchase this McKenzie Straight Rye after being impressed by their bottled-in-bond wheated bourbon. It’s a real distillery (not sourced), so you’re not at the whims of the local secondhand market for barrels that could suddenly go downhill, and the price is comparable. Lesson learned: rules of thumb are not infallible. I just…

Balcones Texas Rye (100 Proof)

All Balcones whiskeys are pot distilled in batches and bottled without chill-filtration or added coloring. This particular bottle (which sounds downright placid next to siblings like Blue Corn Whiskey and Brimstone Oak-Smoked Bourbon) is distilled from a mash bill of 100% rye, including Elbon Rye from Northwest Texas and crystal, chocolate and roasted rye malts.

Wasmund’s Single Malt

…his experiments resulted in the founding of Copper Fox Distillery in Sperryville, Virginia. Copper Fox not only has its own maltings – a rarity for any distillery in the world, even Scotland – but also malts 100% of its own barley. The barley is a 6-row hybrid grown locally and is smoked (“gently”) using fruitwood smoke (apple and cherry wood)…

Koval Single Barrel Millet Whiskey

The Koval Millet whiskey is aged in 30-gallon new charred oak barrels (like bourbon distilleries, Koval sells all of its barrels after a single use). I was unable to find any information about the amount of time this whiskey spends in-barrel, so I would go ahead and assume it’s quite young. … Koval distillery in Chicago is an undeniable pioneer in this space, with various whiskies for sale distilled from millet, oats, spelt, wheat, and rye. All of Koval’s spirits are single-barrel releases, and all are made from organic grains farmed in the American Midwest.

What Makes Japanese Whisky So Popular?

[Sponsored Content] Japan was introduced to scotch whisky in the late 19th century, when sailors and traders shipped the spirit into coastal port towns – but it wasn’t until decades later that commercial production of whisky really took off. Two men are credited with kickstarting Japan’s love affair with whisky: Shinjiro Torii and Masataka Taketsuru established the historic Yamazaki distillery together in 1924