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*Packaging may varyBalcones Baby Blue
Bourbon /46% ABV / Texas, United States
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Product details
- Category
- Bourbon
- Region
- Texas, United States
- ABV
- 46%
Product description
The first Texas whisky on the market since Prohibition, Balcones Baby Blue is crafted from roasted heirloom blue corn. This rich and oily maize adds new sophistication to the corn whisky tradition, while keeping the freshness and verve of classic American distilling. Intentionally youthful, Baby Blue captures the essence of this prized corn with a round nuttiness, roasted overtones and refined complexity. The mouth feel is viscous with a soft finish. On the palate you'll taste tropical fruit, slight apricot, brown sugar, cotton candy, sweet tea with lemon, and smoked chilis with a medium-long warming finish. Baby Blue is a true Texas original that we are delighted to share with the world.
View all products by BalconesCalifornia Residents: Click here for Proposition 65 WARNINGCommunity reviews
4.82 Reviews
5(34)4(2)3(0)2(2)1(0)Newest
Corey G. Shawn Balcones makes some of the best Texas Whiskey hands down; never been let down (though brimstone I dunno) baby blue is a delicious corn whiskey - I’d love to try the True Blue 100 (higher proof). Balcones Texas Single Malt Whiskey Cask Strength & the Rum Cask Strength 10/10/10 - best Texas Whiskey til I get to try something from Crowded Barrel (Whiskey Tribe/Vault Cheers Fellow MBs!) not to mention affordable! AchemGarrisonBrothersTaleNoteachem! Look at Ironroot Republic Harbinger/ Harbinger XC for delicious affordable Texas Bourbon!
FAQs
Bourbon is a corn-based, aged spirit that, while legally can be produced anywhere in the U.S., is Kentucky’s signature liquor; in fact, Kentucky distilleries make 95% of the world’s bourbon and the Bluegrass State hosts over a million visitors annually for bourbon tasting tourism.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Much like how a square is a rectangle, but a rectangle is not a square, bourbon is a whiskey — but because of the stricter standards set for bourbon distillers, most whiskies are not considered bourbons.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Bourbon’s ingredient list is short and sweet (literally): corn, other grains, water and yeast. Barley, wheat and rye grains are often featured in the mash composition alongside the liquor’s signature corn base, but even so, the FDA considers straight bourbon as a gluten-free product that is safe for those with Celiac Disease or for individuals who suffer from other forms of gluten intolerance.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
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