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Some of the best bourbon I have ever tasted.
*Packaging may varyBarrell Dovetail Whiskey
Bourbon /61.45% ABV / Tennessee, United States
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Product details
- Category
- Bourbon
- Region
- Tennessee, United States
- ABV
- 61.45%
Product description
Dovetail is blended to highlight some of our favorite flavors. Woody bourbon; terroir driven Dunn Cabernet; toasted French oak; Late Bottled Vintage Port pipes; black strap molasses casks; all working in tandem to create a buttery and deep whiskey as unique as it is delicious. Appearance: Rose gold with highlights of worn copper. Nose: Opens with mature aromas both sweet (canelé, panna cotta, crème de noyaux) and savory (walnut oil, leather). This is followed quickly by a vast array of fruit derived both from the spirit (smoked apricot, grapefruit peel) as well as the cask treatment (sloe gin, damson jam). The aroma is high toned, pungently floral and herbaceous, with subtle, balancing pops of minerality. Palate: Darker (cocoa, molasses, burnt marshmallow) and spicier (cola, nutmeg, Tellicherry peppercorn) than the nose, an effect well-complemented by the cask treatment and rendered more complex by the savory and herbaceous themes running throughout. Finish: A sweet and elegant signature of rose jelly, chestnut honey, and Pineau des Charantes that also features hazelnut, eucalyptus, and Corsican mint.
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Pete Michael T. Verified BuyerVerified BuyerOne of the best bourbons that I tried
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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