by Michael Cervin | Nov 8, 2024 | Bourbon Whiskey
This single barrel, distilled in Chicago, offers a surprising mash bill: 51% corn and 49% millet. The corn isn’t unusual — all bourbon has to be made from 51% corn by law — so the millet is the wild card here. This is less sweet than most bourbons on the market and... 
by Michael Cervin | Oct 30, 2024 | Bourbon Whiskey
Whatever happened to Baby Jane? She became bourbon. Widow Jane Distillery out of Brooklyn offers this blended bourbon whiskey, light amber in color with golden hues. The nose is immediate butterscotch, cinnamon and caramel. The background is light cinnamon and nutmeg,... 
by Michael Cervin | Oct 30, 2024 | Rye, Whiskey
Templeton offers a definitive note of rye, which should be expected. The spiciness is not strong, however, and is well integrated into the bourbon as a whole. There are light notes of resin, butterscotch and sugared almond along with bright but subtle citrus notes.... 
by Michael Cervin | Oct 23, 2024 | Uncategorized
Typically rye whiskey is either a potent pedal to the metal spicy rye, or a calm and tranquil version. You don’t get much in between. The point of the rye as a base is obviously the spicy notes it brings. There is a very nice viscosity to this, but it’s a little... 
by Michael Cervin | Oct 16, 2024 | Whiskey
Flavored brown spirits are nothing new, yet the novelty can come across as a one trick pony. I’d heard of Duke & Dame Salted Caramel Whiskey for well over a year and, frankly, though salted caramel is wonderful, I wondered whether it could work as a flavored...
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