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

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

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.

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 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

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

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.

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

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

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