Bourbon

Widow Jane has been experimenting with heirloom corn varieties. This organic bottling uses mostly Wapsie Valley corn as well as 10% chocolate malted barley (just like in chocolate stout). The flavor is unique: carob, burnt caramel, mole, almonds, smoked p

Made in Kansas, a 5-year-old bourbon of 80% corn, 20% rye, aged in high-toast barrels for a lovely burnt sugar note. This isn't one of the super-sweet bourbons--it's more grain, sourdough, dried figs, with medium body. Mixes beautifully, or makes for drie

So many of you have mentioned this bourbon that we had to find it! Made in the Hudson Valley using a solera aging system, and then finished in oloroso sherry barrels. The average age of the bourbons here is 6+ years, and the rye content is 37%. Look for s

From the first NY State distillery to make whisky (legally) in 84 years… This is 100% corn, aged in tiny 3-gallon new oak barrels, which gives the bourbon a noticeable oak aroma and toasty caramel corn flavor. There is also a touch of vanilla and ginger.

Made in Ohio from 70% corn, 15% wheat, 10% rye, 5% spelt, and aged 2.5 to 3 years in heavily charred 30-gallon barrels. A lovely vanilla-caramel aroma leads to a light, sweet grain (like Sugar Smacks cereal) on the palate, with the lightest coconut. Fairl

68% corn, 28% rye, 4% malted barley, Bulleit is marketed as a high-rye bourbon. The rye shows itself in a nutty spiciness; otherwise look for caramel and floral aromas, dried herb/hay and a touch of coconut on the palate. Dusty/dry finish. A good mixing b

Distilled in Indiana, this 3 year old bourbon is 75% corn, 20% rye, and 5% malted barley. It's toasty and nutty with flavors of caramel, honey, pepper, and smoke.

Made in the Finger Lakes from locally grown corn (70%), rye (20%), and malted barley. A fairly delicate bourbon, with light body and a grainy, sweet corn aroma. Kettle corn, toffee, vanilla, and earthy tobacco round out the flavors. Aged 18 months, partly

Made by the former distiller at Makers Mark, this is a wheated bourbon: 60% corn, 30% wheat, 10% barley, aged 5 years in barrel. The wheat lends a mellow grainy flavor, not as robust as rye. This is cut with limestone springwater sourced locally for the p

Barrell sources the best whiskeys and bottles at cask strength--meaning you may want to add a little water to allow flavors and aromas to unravel. #13 is a 5-year-old IN bourbon and 5- and 8-year-old TN high-rye bourbons. Look for notes of pipe tobacco, c

Kings County is a farming distillery that uses grains primarily from New York State farms and has their distillery set up in the Brooklyn Navy Yard. This bourbon incorporates malted barley that has been smoked with peat, putting a Scotch twist on America

Made by the former distiller at Makers Mark, this is a wheated bourbon: 60% corn, 30% wheat, 10% barley, aged 5 years in barrel. The wheat lends a mellow grainy flavor, not as robust as rye. This is cut with limestone springwater sourced locally for the p