History,
After reviewing the results, we found that entry proof had a material impact on the bourbon taste. After eight years of working on this project, we realized that entry proof is way more impactful to your whisky than we could have imagined. While the flavors created in the alternate proofs are unique, they weren't the original taste vision of our founders, and so we determined we needed to retain an entry proof into the barrel of 110 even though it yields less mature volume that a higher original entry proof.
In conclusion, with the science and analytics available today, we were able to reaffirm the decision to enter the barrel at 110 proof made by Bill Samuels, Sr., in 1953.
While we are pleased to share these with you in experimental form, we will never alter our barrel entry proof. The Samuels family had it right from the start.
Tasting Notes,
Nose: Ginger and caramel
Palate: Brown sugar, tannic oak, cinnamon, ginger, and red fruit.
Finish: Notes of cola, ginger, and tannic oak.
After reviewing the results, we found that entry proof had a material impact on the bourbon taste. After eight years of working on this project, we realized that entry proof is way more impactful to your whisky than we could have imagined. While the flavors created in the alternate proofs are unique, they weren't the original taste vision of our founders, and so we determined we needed to retain an entry proof into the barrel of 110 even though it yields less mature volume that a higher original entry proof.
In conclusion, with the science and analytics available today, we were able to reaffirm the decision to enter the barrel at 110 proof made by Bill Samuels, Sr., in 1953.
While we are pleased to share these with you in experimental form, we will never alter our barrel entry proof. The Samuels family had it right from the start.
Tasting Notes,
Nose: Ginger and caramel
Palate: Brown sugar, tannic oak, cinnamon, ginger, and red fruit.
Finish: Notes of cola, ginger, and tannic oak.
Overall Rating
0 out of 5 Based on 0 Review
