The second release of the Booker’s Bourbon 2023 Collection is Booker’s Batch 2023-02 “Apprentice Batch.” This batch pays homage to the early days of my dad Booker Noe’s career – far before he was the Sixth Generation Master Distiller – when he first learned the art of making bourbon under the guidance of his cousin Carl Beam.

When Booker started working at the Jim Beam Distillery in Clermont in 1952, Carl became like a mentor to him. Back then, they didn’t have official titles like Master Distiller, but everyone knew Carl was in charge. He didn't put up with any foolishness and made sure Booker was set straight. But even if Booker did mess around sometimes, he was a fast learner and was ready to be put to work, and that quickly got him Carl’s approval.

Two years after Booker started, we purchased a distillery in Boston, KY to increase our production capabilities. Carl and Booker worked closely together to get it up and running, and eventually, Carl handed the reins over to Booker. This is where he was able to experiment and master the bourbon- making process, and later on, the location was renamed the Booker Noe Distillery.

Carl showed Booker the ropes at the distillery, but from there, his approach was sink or swim and it was just the push Booker needed. His apprenticeship under Carl helped him become the Master Distiller and legendary innovator we all remember him as today.

The liquid is a medium amber color from the seven years spent aging in the white oak barrels. The oak-forward aroma is well-balanced with notes of vanilla and toasted nuts, and all together the result is really pleasant. After the first sip, you’ll find the long finish doesn’t overpower the warm taste.

In 1876, John D. Willett one of Kentucky's original bourbon aristocrats transferred his interest in the Willett & Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett & Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition. Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Port Finish Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbon's recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbon's mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still. After distillation, the bourbon is aged in new, American oak casks for six years in Warehouse Z on the distillery's estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. When it comes to barrel aging, says Ken Pierce, Barton 1792's master distiller, it's just like real estate location, location, location. That's why 1792 ages in Warehouse Z up there on the bluff. In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. Quality in, quality out, says Pierce, who has over two decades of experience at the distillery. After its initial six-year aging, 1792 Port Finish Small Batch Kentucky Straight Bourbon Whiskey is aged for an additional two years in casks previously used to mature port wine. The subtle, sweet characteristics of the port casks lend aromas of caramel apples, vanilla and intense chocolate to the bourbon, as well as notes of strawberry jam, raisins, gingerbread and cinnamon toast. The finish is long and complex, accented by hints of sweet licorice and cherry pie. Once the bourbon has matured for a total of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon. This fantastic bourbon is limited in supply, and wont be around long make sure you pick up a bottle (or two) today!

A delicate fusion of flavors from seventh-generation distillers, this straight bourbon features a handpicked blend of 4- and 7-year-old bourbons, for an exclusive old-fashioned whiskey that honors its deep family origins.

Tasting Notes

Nose: Rye spice with soft, leathered cherries

Palate: Smoked caramel

Finish: Smoky oak and brown sugar

Awards

Gold Medal, SIP Awards 2018

Gold Medal, San Francisco World Spirits Competition 2018

Gold Winner, Berlin International Spirits Competition 2016

Silver Medal, SIP Awards 2017

Gold Medal, L.A. Spirits Awards 2020

The principal author of the Declaration of Independence and one of the greatest Founding Fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax. After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated on his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to distill the excess grains they harvested from their farms into spirits (George Washington was one of the country's largest distillers of rye whiskey). As a result, each farmer's spirits were unique and reflected the local terroir of their farm. Jefferson's Ocean Aged At Sea Kentucky Straight Bourbon Whiskey pays homage to Jefferson and the exquisite whiskey he distilled. Jefferson's Ocean Aged At Sea Cask Strength Bourbon is first matured in older bourbon casks for approximately six to eight years on land, before the casks are placed on a ship and allowed to rest for another several months at sea. At sea, the bourbon and oak casks are forced to mingle with each other as the ship which stops in five different continents and crosses the equator four times during the journey rolls back and forth over the water. In addition, the temperature and barometric pressure fluctuations during the sea voyage cause the oak staves to expand and contract, and allow the bourbon to extract more of the tannins and flavor from the oak during its maturation. Bottled at cask strength for the first time, Jefferson's Ocean Aged At Sea Cask Strength Bourbon has an aroma of cinnamon buns, orange zest, burnt sugar and marshmallow. Thick notes of salted caramel, figs and chocolate fudge dominate the palate, and lead to a playful finish accented by sweet mint, lemon cake and nutmeg. We have only a handful of bottles available.

The term "splinter group" means a subset of people who have broken off from the rest to pursue their own agenda. The Splinter Group as a company is a group of Napa Valley winemakers who have teamed up to finish classic American Whiskeys in ex-Wine casks. The Sinter Group was founded in 2013 by John Wilkinson of winemaker Bin to Bottle and Dave Phinney of Orin Swift Wines. They have since been joined by other experienced oenophiles (wine lovers) in the area, representing decades of experience. As non-distilling producers, they source their aged Whiskeys from established producers across the midwest and southeastern United States and then blend them on site in northern California. The married spirits are finally finished in first-fill Wine casks. They have completed four products to date, including an American Whiskey, Bourbon, Rye, and a Sweet Vermouth. Straight Edge Bourbon is a blend of Tennessee and Kentucky Bourbons aged five, seven, and eight years old. The net mash bill is approximately 70% corn with the balance 17% rye and 13% malted barley. The blend is then finished in local Napa Cabernet Wine casks brining a lush, ripe plum aroma and taste to the traditional Bourbon flavor profile. It has a nice balance and solid mouthfeel and is bottled at 42% ABV. The Wine cask finishing also deepens the color to an antique mahogany hue with hints of red. This Bourbon stands tall on its own as a flavorful sipping Whiskey taken neat or with a few rocks. 

Situated along the banks of the East River, Kings County Distillery is New York City's oldest operating whiskey distillery and the first distillery in New York City since Prohibition. Wedged between Williamsburg and Vinegar Hill, Colin Spoelman and David Haskell, the master distillers at Kings County, make hand-crafted bourbon, moonshine, and now single malt whiskey out of the 117-year old Paymaster Building at the Brooklyn Navy Yard. A typewriter the two distillers found on the sidewalk in Williamsburg is used to make the labels that adorn their clear, flask-like bottles, while a hairdryer (made by Revlon) is used to affix each bottle seal. Handwritten scrawls on a chalkboard keep track of different batches, and mesh laundry bags are used as strainers. Kings County Single Malt Whiskey is just like a single malt Scotch except it's made in Brooklyn! The barley is sourced from England and Scotland before being malted with a touch of peat, and open-fermented. Following fermentation Kings County uses traditional Scottish pot stills to double distill the whiskey, which is then aged in their own used bourbon barrels, maturing anywhere from one and a half to four years. Kings County Single Malt Whiskey has an aroma of hay and peat, all the while carried by a palate of honey that leads to a finish of burnt orange peel. Kings County Single Malt Whiskey won the Gold Medal at the American Craft Spirit Awards in 2016, and Kings County Distillery was named ADI's Distillery of the Year in 2016 as well!

The Volstead Act of 1920 which initiated Prohibition in the USA granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced as medicinal whiskey on Louisville’s famed Whiskey Row. It is the only bourbon continuously sold by the same company that has been available for sale before, during and after Prohibition.

During this time, all whiskies had to be bottled at 100 Proof. With a barrel entry proof of 100, the “angel’s share” would have created a 115 proof whiskey after maturation. To pay homage to this era, Old Forester presents 1920 Prohibition Style Bourbon at 115 proof to represent the rich flavor profile this bourbon had nearly 100 years ago.

Tasting Notes

AROMA: An intense medley of cherry preserves, drippy caramel, dark chocolate, thickened maple syrup and seasoned oak spiciness.

TASTE: Dark caramel coats layers of malt nuttiness and sweet graham cracker all warmed by green peppercorn and coriander spice brightened with a hint of cedar.

FINISH: Tart apple crispness gives way to a long smoky finish full of toasted marshmallow, chocolate and graham cracker sweetness.

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic's award-winning Dutchess Private ReserveStraight Bourbon Whiskey is described as being subtle and sophisticated. A beautiful bouquet of spice and honey with gentle notes of vanilla coming out to provide for a smooth finish. This is a bourbon for sharing with friends (Taconic Distillery). Pick up a bottle of Taconic's Private Reserve Bourbon today!

Taconic distillery's home is the iconic Hudson Valley. Saturated with National Historic landmarks, the area boasts bountiful farms. With a fervor for the rustic outdoors and a strong desire to work the land, the Coughlin family purchased a portion Laured beef Farms, in Stanfordville, NY, in 2010. Renaming it Rolling Hills Farm. The former farm's 113 acres of rolling hills, became the inspiration for Taconic Distillery's entrance to Dutchess County's local agribusiness market.Inspired by a sporting lifestyle, Taconic's team share a love of the outdoors. Together they embrace hunting, fishing, and a general passion for the outdoor life. This lifestyle is imprinted upon all their products. This area is also the number one wine-producing region in the United States, and home to a world class culinary institute. Taconic prides itself on preserving a bourbon whiskey tradition: From George and Martha Washington's home during the American Revolution, to the Great Estates of the Vanderbilt's, Roosevelt's and Rockefeller's, to the hunting preserves and horse farms of today, bourbon whiskey has been savored for generations (Taconic Distillery). To maintain an unadulterated flavor of the whiskey, Taconic never chill filters, and distill their whiskeys below 160 proof to retain the flavors from the grains. It is the flavor of the grains that are transferred through the distilling process as fatty molecules or flavor oils which results in a cloudiness in the whiskey. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will chill filter the fatty molecules and sacrifice a certain amount of flavor for clarity. Taconic uses distinct Coopers Select, Char #3 new oak barrels made by the Independent Stave Company. Their barrels have a unique maturation process; aged in shipping containers. Less is lost to the angel's share, due to the saturation of the air inside the containers. Being exposed to great temperature fluctuations, results in greater movement of spirit in and out of the barrel staves. Aging occurs in cycles, during times of increased temperature such as in the summer, the whiskey expands through the char, through to the untreated wood beneath. While in the wood, the whiskey dissolves various flavorful compounds. When temperatures drop, the liquid contracts and brings out all of the flavors of the wood, producing flavors that complement the body of the whiskey. Taconic's Straight Bourbon Whiskeyis bottled at a barrel strength 115 proof. Taconic adds a touch of our artisanal water to give the bourbon healthy dose of butteriness. At 57.5% ABV, it is bold and refreshing, with aromas of light vanilla kissed with hints of honey and caramel.

On February 12, 1830, Edmund Haynes Taylor Jr. widely considered the father of modern bourbon was born in Columbus, Kentucky. Orphaned as a baby, Taylor was adopted by Edmund Haynes Taylor Sr. and was raised in Louisiana by his great-uncle, Zachary Taylor (who would later become the twelfth President of the United States). After attending the Boyer's French School in New Orleans, Taylor moved back to Kentucky and matriculated from the B. B. Sayer's Academy. Following in the footsteps of his adopted father, Taylor became involved in banking and came to the aid of several Kentucky distilleries that were suffering from Reconstruction. In 1869, Taylor purchased a small distillery situated on the banks of the Kentucky River. Christened the distillery OFC (OFC was an abbreviation for Old Fire Copper) Distillery, Taylor began renovating and modernizing the plant he purchased copper fermentation tanks, new grain grinding equipment and unique, columnar stills. During his tenure, Taylor also implemented several innovative distilling techniques, including aging whiskey in climate-controlled rickhouses. At the time, an overwhelming number of distilleries were still not aging their bourbon. In order to make their spirits palatable, some distillers and retailers added juices and syrups to sweeten their bourbon, while others added acid and tobacco to give their bourbon its signature amber hue. Armed with distilling experience and a political pedigree, Taylor, together with Treasury Secretary John G. Carlisle, was instrumental in passing the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21). The act required that any spirit labeled as "Bonded" or "Bottled-in-Bond" be the product of one distiller at one distillery during one distillation season. In addition, the Act required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof. Crafted from hand-selected barrels, this bourbon is bottled uncut, straight from the barrel; unfiltered and unadulterated at over 125 proof. This technique is reminiscent of the way whiskey was produced in the days before Prohibition, when Edmund Haynes Taylor, Jr. was the owner of Buffalo Trace Distillery. Drawn from barrels aged in rickhouses constructed by Taylor over a century ago, the spirit is incredibly smooth. This outstanding bourbon won a Gold medal at the San Francisco World Spirits Competition.

After emigrating from Wales to Kentucky in 1783, Evan Williams established a distillery along the banks of the Ohio River. The location of his eponymous distillery, situated on the banks of the Ohio River, is officially marked, declaring Evan Williams as Kentucky's First Commercial Distiller. Evan Williams was an American pioneer being one of the first distillers in the US to use corn. The Evan Williams brand was founded in celebration of Williams. Heaven Hill produces their signature bourbons which are bottled in Bardstown, Kentucky. Evan Williams has long been ranked as one of the world's best-selling whiskey brands. Heaven Hill distillery was founded in 1935, Immediately after Prohibition ended in the United States in 1933, after a group of investors decided to be ready for the rebounding market. The investors including the famous Joseph L. Beam. Heaven Hill is located on a massive estate boasting 22 multi-story rick-houses across hundreds of acres of land. Now known as the Heaven Hill Bernheim Distillery they have the second-largest inventory of Bourbon Whiskey in the world. It is also the only remaining family-owned distillery in Kentucky. Evan Williams has a diverse core lineup, including their very popular signature Black Label, as well as some limited releases. Every year since 1983 Master Distiller Parker Beam (and now his son Craig) have chosen select barrels for their single barrel series, barrels selected to their exact specifications. This Evan Williams Single Barrel Vintage Bourbon is a five-time "Whiskey of the Year" award winner. This series is vintage dated, meaning each bottle is marked with the vintage date it was put into oak, along with the year it was bottled and the exact serial number of the single barrel that the Bourbon was drawn from. Carefully handcrafted for 7-8 years in the barrel, this premium and highly acclaimed Bourbon has notes of tropical fruit, vanilla and caramel and peanuts. 

The principal author of the Declaration of Independence and one of the greatest Founding Fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax. After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated on his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to distill the excess grains they harvested from their farms into spirits (George Washington was one of the country's largest distillers of rye whiskey). As a result, each farmer's spirits were unique and reflected the local terroir of their farm. The Jefferson's brand pays homage to Jefferson and the exquisite whiskey he distilled. Thomas Jefferson was also known to be quite the wine aficionado. As America's first ambassador to France, he fell in love with the finest wines Bordeaux had to offer. He became particularly enamored with the wines of the Chateau Pichon Longueville Baron vineyards, known for producing elegant, tannic forward Bordeaux wines. His true love was a particular Chateau Pichon Baron, a red wine of world class quality. Jefferson's Bourbon is a blender and bottler of spirits. Launched in 1997 by Trey and his father Chet Zoeller, a bourbon historian. First released in 1997, Jefferson's has several offerings in their lineup, and utilizes very innovative and experimental blending and aging techniques. Trey Zoeller likes to mix things up at Jefferson's, experimenting with a variety of wood treatments used to mature their whiskeys. Through this experimentation, Zoeller taps into the vast uncharted potential of the whiskey industry, delivering highly nuanced, artful spirits. He chose the Pichon Baron wine and toasted French oak wine cask staves to complement the complexity of their Kentucky Straight Bourbon. And the result is nothing short of harmonious. A limited number barrels are hand-selected for the process, being refilled with Jefferson's Reserve and aged in a hot box environment, creating a truly distinct whiskey, combining the robust flavors of the Bordeaux, the wood notes of both American and French oak and the grain of a premium bourbon in a delicious, complex and balanced final product (producer).

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989. It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Crafted from a mash bill of 55% corn, 30% malted barley, and 15% malted rye, then aged in new charred oak for upwards of 3 years, this expression is bottled at 86.5 proof.

Excelsior, New York’s state motto, means “Ever Upwards,” and our Excelsior Straight Bourbon is made exclusively from Hudson Valley grains, and then aged in a New York-coopered barrel of Hudson Valley oak. Excelsior is the first truly 100% New York Bourbon since well before Prohibition.

Coppersea worked with on this special project with US Barrel, located in the Adirondacks, and the oldest cooperage in the Northeast. They harvest sustainably-grown wood and, like Coppersea, use a combination of traditional and modern technology.

As with all of Coppersea’s “Heritage Methods Distilled” products, we mash Excelsior Bourbon in open-top fermenters for additional local terroir, twice-distill in True Fire Copper, direct-fired simple alembic stills, and barrel age our spirits at the ultra-low proof of 105.

TASTING NOTES

Excelsior Straight Bourbon gets a spicy zest of black pepper and nutmeg as a result of its high rye content. Sweet elements of polenta and apricot mingle with robust notes of vanilla, almond and cedar from the American white oak.

Black Button Distilling is a true testament to all that New York State has to offer. Our Four Grain Straight Bourbon Whiskey offers a unique character that represents our locally grown grains, while being approachable for all bourbon lovers. As a New York State farm distiller, we use only the finest corn, wheat, rye and malted barley —each sourced just a short drive from our distillery. We don’t just call ourselves a farm distillery, we get our hands dirty to earn that name. 

In 2018 Black Button purchased a farm, not only to start producing juniper and other botanicals for our gin, but to grow the oak to make our own barrels. To accomplish this, we will be using the beautiful white oaks already on the property, as well as planting new saplings. From wood, to grain, to your glass, this bourbon is Black Button. Our mash bill takes its time aging, waiting patiently for our distillers to taste the unique Black Button character in every sip. The Black Button Team suggests enjoying it neat, but add a little New York State pride to your classic Old Fashioned and you won’t be disappointed.

Tasting Notes

• Aromas of fresh oak, toffee and leather

• Sweet caramel and vanilla on the tongue

• A clean finish with hints of charred oak

Litchfield Distillery was founded in 2014 by brothers David, Jack, and Peter Baker the self-titled "Batchers". They come from a family that has been in the water-bottling business for 3 generations and are the ones behind Crystal Rock bottled water. Based in Connecticut, they had all the experience needed to run a family business, as well as a keen taste for spirits. Seeing the blossoming craft breweries, they decided to jump head-first into distilling. Litchfield Distillery crafts small-batch spirits of exceptional quality using local ingredients. They take pride in their hard-work mentality, unwillingness to compromise, adopting sustainable practices, and taking care of the local community. The boutique distillery has a range of award-winning craft spirits in its lineup that is overseen by their head distiller James McCoy. The range includes Straight Bourbon Whiskey, Double Barrelled 10YO Bourbon Whiskey, Gin, Vodka, as well as several flavored offerings: Vanilla Bourbon, Maple Bourbon, Cinnamon Bourbon, Apple Vodka, Blueberry Vodka, Peach Vodka, and others. More recently they entered the ready-to-drink canned cocktail market with Spiked Lemonade, The Litchfielder, and Batcherita, all using their in-house spirits and natural flavors. Their Batchers' Coffee Bourbon is crafted with arabica beans that are roasted and ground to cold brew specifications by Baronet Coffee from Windsor. The ground beans are then steeped in cold distilled water for 24 hours in the same way cold brew coffee is made, before being infused into their in-house bourbon during the proofing. Simply put, the bourbon is cut down to 86 proof using cold brew coffee instead of water. The bitterness is toned down and the result is a smooth and complex flavored whiskey with a distinct earthiness.

This award-winning bourbon is distinctly American in that it forges a path all its own. To create its singular flavor profile, we age it for 10 years in the hills of Tennessee and choose not to chill-filter as is popular with many bourbons. This gives us an even greater depth of flavor going into the bottle. Incredibly well balanced, it’s a standout bourbon for moments that are to be remembered.

TASTING NOTES

Nose: leads with the scent of vanilla layered with sweet roasted corn, toasted oak, and pipe tobacco.

Palate: starts with a velvety entry marked by a hint of well-balanced sweetness. It fulfills the promise of its nose before evolving into a warm, slightly dry, cocoa covered mid-palate.

Finish: enrobes the senses with a rich, warming, and full-bodied finish of spicy cedar and kettle corn.

Lexington Bourbon is the product of Western Spirits Beverage Company. This whiskeyprides itself on adhering to Kentucky bourbon traditions. Unabashedly emphasizing sweet and vanilla notes this highly nuanced bourbon is named after a horse named Lexington, one of the top sires of the 19th century who sired the Duke of Magenta -- one of the most successful racehorses in the United States in the 19th century. Lexington is a relatively young spirits brand, being founded by Western Spirits in 2012. This 86 proof Lexington Bourbon combines the highest quality grains of rye, malted barley, and corn with purified water. The rye imparts the perfect level of spice onto the spirit, and the malted barley lets the sweetness of the corn shine through the spirit, offering sensational flavors, and a depth of character boasting deep aromas of the aged oak with just a hint of vanilla. This spirit is aged for several years in Kentucky's finest charred white oak barrels, yielding a top-quality flavor that was rated 95 by Tasting Panel Magazine. The highly acclaimed bourbon was also awarded a Gold medal at the 2015 San Francisco World Spirits Competition.