Lots of barrel influence. Dry for a bourbon.
Balcones Texas Pot Still Bourbon
Bourbon /46% ABV / Texas, United States
- Texas, United States
This all-new Balcones Texas Pot Still Bourbon, is distilled from a special mash of roasted blue corn, Texas wheat, Texas rye, and malted barley. Big flavors have always been the cornerstone of our prized Texas whiskies, and this one is no exception. Made grain-to-glass using traditional pot still distillation ensures a rich and viscous spirit that stands up to aging in new charred oak without losing its essence. Each dram is full of character and body, with an aromatic entry and soft finish, for an approachable yet memorable experience.View all products by BalconesCalifornia Residents: Click here for Proposition 65 WARNING
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Tommy L.Verified BuyerVerified Buyer
Order was canceled with no explanation, money was refunded but this is a terrible business.
Jonathan M.Verified BuyerVerified Buyer
Smooth and smoky.
GwynnVerified BuyerVerified Buyer
Oakey flavor with a slight burn. Caramel finish and color. Delightful.
JacklynVerified BuyerVerified Buyer
Full body flavor very smooth. Great product I’m never disappointed
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.
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.
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.