
Belle Meade Honey Cask Bourbon
Bourbon /55.9% ABV / Tennessee, United States
Product details
- Category
- Bourbon
- Region
- Tennessee, United States
- ABV
- 55.9%
Product description
In distillery lingo a "honey barrel" is said to be a barrel that produces exceptional flavor qualities. We're taking it to the next level. For this project we partnered with our friends at Trubee Honey. They are a fantastic local artisan honey producer dedicated to doing things the right way. We started out by giving Trubee freshly dumped "honey barrels" (traditional meaning) that had aged 11 year old Belle Meade Single Barrel Bourbon. They then filled the barrels with local wildflower honey and allowed it to age in the barrel to produce their Barrel Aged Honey. They then emptied these now, quite literal, "honey barrels" and gave them back to us. We then refilled the barrels with our signature high rye blend of Bourbon. The resulting Bourbon, flavored with real honey in "honey barrels", tastes like no other honey whiskey on the market. The bold and deliciously rich nature of this cask strength Bourbon makes it perfect for sipping neat, on the rocks, or for making a high proof classic cocktail.
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FAQs
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.