Bourbon

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

Calumet Farm is both a distillery and a horse farm famed for its Kentucky Derby winning Thoroughbreds. Only 19 barrels are made of their 10 year bourbon. It has a rich and sweet texture with notes of caramel, vanilla, and baking spice with a finish that

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

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

VBS Bourbon is a four grain wheated bourbon distilled from New York corn. Bold and full bodied with notes of chocolate, butterscotch, sweet cream and banana, finishing smooth with hints of spice pepper, maple, nuts and coffee.

This small batch Kentucky Bourbon is worth hunting down! If you're looking to venture from bourbon into rye, this is a great place to start. It's a little bit spicier with notes of black pepper and cinnamon but with a really crisp and clean mouthfeel.

This rye comes from Warren Vemont and is like no other rye we're ever tried. Made from 3 different types of rye, it offers flavors of cardamom, cocoa, coffee, toasted bread, bacon, and maple, maybe even pancakes. So it kind of tastes like breakfast, but

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

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.

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.

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