Ten Year Anniversary Edition
On December 1, 2012, we launched our whiskey venture with the debut of our flagship small batch bourbon. It started with a party on an unseasonably warm day in Kirby, and the promise that the bourbon frontier was heading west to the Rocky Mountains. Ten years changes things, whiskey for the better. In celebration of this 10-year anniversary, original Master Distiller, Steve Nally, and Master Blender, Nancy Fraley, have barrel selected and batched a rich and balanced 10-year-old bourbon worthy of the milestone.
Rye Bourbon
68% Corn
20% Rye
12% Malted Barley
TASTING NOTES
COLOR: Deep copper to mahogany
NOSE: Heady notes of Rye Manhattan cocktails with brandied cherries, mincemeat pie, Medjool dates in thick syrup, cayenne pepper-candied pecans, and baklava drizzled with orange blossom honey.
PALATE: Candied yams with pecans and toasted marshmallows, black currant liqueur, sweet cornbread muffins with honey butter, and cinnamon toast with blackberry-maple syrup.
MOUTHFEEL: Soft, warming alcohol, with caramelized wood sugars and a tingle of rye spice enveloping the mouth cavity.
FINISH: Lingering notes of dark dried fruit mingled with warming brown baking spices.
Ten Year Anniversary Edition
On December 1, 2012, we launched our whiskey venture with the debut of our flagship small batch bourbon. It started with a party on an unseasonably warm day in Kirby, and the promise that the bourbon frontier was heading west to the Rocky Mountains. Ten years changes things, whiskey for the better. In celebration of this 10-year anniversary, original Master Distiller, Steve Nally, and Master Blender, Nancy Fraley, have barrel selected and batched a rich and balanced 10-year-old bourbon worthy of the milestone.
Rye Bourbon
68% Corn
20% Rye
12% Malted Barley
TASTING NOTES
COLOR: Deep copper to mahogany
NOSE: Heady notes of Rye Manhattan cocktails with brandied cherries, mincemeat pie, Medjool dates in thick syrup, cayenne pepper-candied pecans, and baklava drizzled with orange blossom honey.
PALATE: Candied yams with pecans and toasted marshmallows, black currant liqueur, sweet cornbread muffins with honey butter, and cinnamon toast with blackberry-maple syrup.
MOUTHFEEL: Soft, warming alcohol, with caramelized wood sugars and a tingle of rye spice enveloping the mouth cavity.
FINISH: Lingering notes of dark dried fruit mingled with warming brown baking spices.
