Bib & Tucker 10 Year Old Small Batch Tennessee Bourbon
Bourbon /46% ABV / Tennessee, United States
- Tennessee, United States
- Liquor Flavor
- Butterscotch, Caramel, Honey, Nuts
- Tasting Notes
- Balanced, Caramel, Earthy, Honey, Leather, Nutty, Oak, Roasted, Toasty, Tobacco, Vegetal, Woody
- Years Aged
- Base Ingredients
- Barley, Corn, Rye
- Food Pairing
- Beef, Dessert - Chocolate & Coffee, Lamb, Nuts, Pork
This award-winning bourbon is distinctly American in that it forges a path all its own. To create its singular flavor profile, we age it for 10 years in the hills of Tennessee and choose not to chill-filter as is popular with many bourbons. This gives us an even greater depth of flavor going into the bottle. Incredibly well balanced, it’s a standout bourbon for moments that are to be remembered. NOSE: leads with the scent of vanilla layered with sweet roasted corn, toasted oak, and pipe tobacco. PALATE: starts with a velvety entry marked by a hint of well-balanced sweetness. It fulfills the promise of its nose before evolving into a warm, slightly dry, cocoa covered mid-palate. FINISH: enrobes the senses with a rich, warming, and full-bodied finish of spicy cedar and kettle corn.View all products by Bib & TuckerCalifornia Residents: Click here for Proposition 65 WARNING
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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.