Nearest’s Master Blender, Victoria Eady-Butler, builds the blend according to classic flavor notes first put into Tennessee whiskey by her ancestor, Nearest Green, back in the 1800s. This whiskey is built from a batch of barrels that are a minimum of seven years old. Uncle Nearest 1884 Small Batch - Taste 3 Uncle Nearest This was where things get “fine” in that this whiskey felt like it could easily be an on the rocks sipper or cocktail base. The juice then rests for six to seven years before barrels are pulled for blending, proofing, and bottling. The triple distilling in pot stills and blending with column distilled whiskey is utilized. The mash bill on this bourbon is mid-range rye with 18 percent of the grain added for support. It’s more of a shrug and a “yup, tastes good. This felt like a cocktail whiskey through and through. While they are laying down their own whiskey now, this is still all about the blending of those barrels in small batches. They then blend those barrels to meet their brand’s flavor notes. Bib & Tucker 6 - Taste 2 Deutsch Family Wine & Spiritsīib & Tucker pulls barrels of Tennessee whiskey from an old and quiet valley in the state. Again, I can see mixing with this or drinking it with ginger ale when I want a sugar rush.ġ0. This was fine, but nothing to write home about. The juice is then rested for six years before blending, cutting down to proof, and barreling. Bulleit Bourbon - Taste 9 Bulleit Frontier Whiskeyīulleit embraces a high-rye mash bill that’s comprised of 68 percent corn, 28 percent rye, and four percent malted barley. I guess I’d mix this with Coke or ginger ale. Even the vanilla extract was more like the plastic bottle than the actual fluid. This felt like a $10 budget bourbon from top to bottom. In this case, this is a four-year-old bonded that’s sort of like a proto-E.H. This is the same mash that’s used for bigger hitting brands like Eagle Rare, Stagg, and E.H. The juice in this bottle is from Buffalo Trace’s Mash #1, which has a scant amount of barley and rye next to mostly corn.
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