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  2. Bourbon whiskey - Wikipedia

    en.wikipedia.org/wiki/Bourbon_whiskey

    Bourbon whiskey (/ b ɜːr b ən /) (or simply bourbon) is a barrel-aged American whiskey made primarily from corn (maize). The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon. [1]

  3. Holiday gift guide: Here are 13 new 2023 bourbons, whiskeys ...

    www.aol.com/holiday-gift-guide-13-2023-090507672...

    Thomas H. Handy Sazerac Rye Whiskey: Comprised of barrels aged for over six years, the flavor profile includes an aroma of orange zest and lemon oil, caramel, and hints of pine. On the palate ...

  4. Single barrel whiskey - Wikipedia

    en.wikipedia.org/wiki/Single_barrel_whiskey

    Most brands are a blend of multiple barrels, but whiskey may be bottled from a single barrel. Bottle of Yoichi 10 Year Single Cask Single barrel whiskey (or single cask whiskey ) is a premium class of whiskey in which each bottle comes from an individual aging barrel , instead of coming from blending together the contents of various barrels to ...

  5. American whiskey - Wikipedia

    en.wikipedia.org/wiki/American_whiskey

    Tennessee whiskey aging in charred new oak barrels at the Jack Daniel's distillery. Straight whiskey is a whiskey that was distilled to not more than 80% alcohol by volume (160 proof) that has been aged for at least two years at a starting alcohol concentration of not more than 62.5%. It has not been blended with other spirits, colorings, or ...

  6. Willett Pot Still Reserve - Wikipedia

    en.wikipedia.org/wiki/Willett_Pot_Still_Reserve

    Willett Pot Still Reserve Bourbon is brand of a bourbon whiskey produced in Bardstown, Kentucky by the Willett Distillery. [1]It is a Kentucky straight bourbon whiskey brand introduced in 2008 and bottled at 47% abv, with 8–10 year aging.

  7. George Dickel - Wikipedia

    en.wikipedia.org/wiki/George_Dickel

    The mash for George Dickel is composed of 84% corn, 8% rye, and 8% malted barley. Distillate is chilled to 40 °F (4 °C) and mellowed in vats filled with 10–12 feet (3.0–3.7 m) of charcoal for several days (their implementation of the Lincoln County process) before being placed in barrels at 55 proof.

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