A first sip serves up fruit and spice: golden apples, ripe banana, cinnamon, cocoa and a bit of black pepper. Keep after it and you get a bourbon toddy that, given its high corn and wheat mashbill, needs no warming or honey; it’s sweet and subtle enough on its own.
So, I was listening to what’s their plans were … and I asked if I could join them on the project. Sometimes something opens up in front of you, and you see this vision of what it could become, and you want in on it.
If you’re a whiskey drinker who likes variety and isn’t hidebound to a single notion of what “bourbon should taste like,” then I’d love to pour you some whiskeys you probably haven’t had. Ryes and bourbons from distilleries making a 2,000 to 3,000 barr…
