Blade and Bow 22 Year Kentucky Straight Bourbon Whiskey
Bourbon /46% ABV / Kentucky, United States
- Kentucky, United States
- Years Aged
The award-winning Blade and Bow 22 Year Old Kentucky Straight Bourbon Whiskey is inspired by the passion and craftsmanship of the legendary Stitzel-Weller distillery. Smooth and smoky, this limited-release bourbon’s taste is accented with notes of torched sugar and apples baked in honey and spices. Its aroma is one of toasted oak mixed with vanilla bean, fig and just a touch of caramel. Each bottle pays homage to this storied distillery and welcomes a new generation to the art of bourbon making. This aged bourbon is best enjoyed straight, either neat or on the rocks. Includes one 92 proof 750 mL bottle of Blade and Bow 22 Year Old Kentucky Straight Bourbon Whiskey. Please drink responsibly.Nose: Reminiscent of toasted oak layered with vanilla bean, figs, and a light touch of dark caramel Taste: Smooth and smoky with good oak structure, accented with notes of torched sugar, sweet vanilla bean Finish: Spicy dry ryeView all products by Blade and BowCalifornia 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.