BCS Line 15 Year Bourbon (1st bottling)
Bourbon /53.3% ABV / Kentucky, United States
- Kentucky, United States
- Years Aged
- Base Ingredients
This complex 15-year-old bourbon was blended and bottled at peak maturity so you can experience its true flavor. It is a perfect union of grain and barrel, with an old, oaky nose and a deep, honey- maple palate that reveals the lushness of the grain. Appearance: Worn leather Nose: Incredibly fruity, the nose opens with strawberry salt-water taffy, Bing cherry, and raspberry but more exotic fruits lurk in the depths: prickly pear, lychee, blood orange, grapefruit marmalade, damson plum, even tomato. The fruits nearly overpower subtle herbaceous notes of pizzelle, Maraschino liqueur, Cynar, and pipe tobacco. Its sweetness is kept in check by a hint of paraffin and scorched earth. The palate is as fruity as the nose, exhibiting strawberry and rose jam, lychee, Maraschino liqueur, and calvados, balanced by très leches cake, hibiscus, and angelica. The finish slowly evolves into more fruit: guava, watermelon, Pink Lady apples; they’re joined by a touch of paraffin from the nose and a spicy signature of candied chili pepper.View all products by Barrell Craft SpiritsCalifornia Residents: Click here for Proposition 65 WARNING
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.