Bourbon

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

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.

Ben, John, Edwin, Wathen, and Tom were the brothers, and bourbon was their love. The mashbill here is 77% corn, 10% rye, and 13% malted barley. At 102 proof, the flavors are heavy on the baking spices with toffee, vanilla, and roasted nuttiness to round

The only bourbon made completely GMO free, and the only one to be cut with mineral-rich water from the Widow Jane Mine in Rosendale, NY. This 10-year bourbon is worth the wait (and the price) for its rich, caramel-toffee flavors and great complexity.

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

Distilled in Lexington, KY, this has a luxuriously full mouthfeel due to the high corn content in the mash. Look for flavors of caramel-butterscotch and café au lait. Aged 4 years in heavily charred barrels.

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

80% corn, 8% rye, 12% malted barley, this takes its name from the black soil left by a glacial lake upstate. This is a very earthy bourbon--not a lot of caramel/oak character, not a lot of fruit. Smells like black tea, malt and grain, with a very grainy t

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

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

The great thing about this bourbon is that everything about it is Long Island--it's distilled there from locally grown grain (60% corn, 35 rye, 5 wheat), then aged in oak, then a second time in barrels from local Merlot and Chard that were washed in local