Bourbon

Whiskies are produced all over North America due to the large supply of grains. Indiana corn is the main grain used in its production. A percentage of other cereals, such as barley and rye are used to give Bourbons a hint of spiciness. This also adds to the richness and sweetness of American Bourbon

BAKERS

7 years –garden mint, flowery, fudge and peanut brittle, excellent mutli-layered bourbon

BLANTONS

original – single barrel 46.5%, sweet, spicy and smoky with a touch of oak

gold – vanilla, honeyed oak and orange

straight – single barrel 67.55%, unfiltered, peppery, dusty with a robust finish

BUFFALO TRACE

blend – vanilla with a dry finish

EAGLE RARE

10 years – citrus, fruity and dry finish

17 years – toasted almonds, stewed apples, vanilla and toffee

ELMER T LEE

single barrel – butterscotch, fruit, honey and vanilla, long finish

GEORGE T. STAGG

barrel proof 65.9 % – mint toffee, dark chocolate and citrus

JIM BEAM

black label – charcoal, medium bodied and smooth

white label – medium bodied and big finish

KNOB CREEK

9 years – single cask 45%, full bodied, sweet, woody and fruity

MAKER’S MARK

lush, pleasingly deep and malty. a firm nuttiness

OLD FORRESTER

86 proof kentucky bourbon – very aromatic, flowery, nutty with a hint of marzipan. light clean finish

SAZERAC

6 years rye whiskey – sugar sweets, violets, vanilla soft finish

18 years rye whiskey – stewed fruits, sweet spices, nutty with a long finish

WILD TURKEY

101 bourbon – oily and aromatic

rare breed – smoky, spicy and with a hint of vanilla

WILLIAM LARUE WELLER

12 years – creamy toffee, apples, long finish

WOODFORD RESERVE

blend – sweet and mellow