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I haven’t opened it yet, but my previous experience says it’s great
*Packaging may varyE.H. Taylor, Jr. Single Barrel Bourbon
Bourbon /50% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 50%
Product description
Aroma of oaky spices, figs and maple syrup. Notes of orange peel, dates, roasted nuts and tobacco lead to a sweet finish that is complemented by a hint of intense oak.
View all products by E.H. Taylor, Jr.California Residents: Click here for Proposition 65 WARNINGCommunity reviews
4.38 Reviews
5(21)4(2)3(0)2(0)1(4)Newest
Michael Austin. Tad C. Verified BuyerVerified BuyerOne of my favorites! Slightly sweet with hints of caramel, oak, and spice. A nice warm finish that lingers on the palate.
Josh Verified BuyerVerified BuyerStore cancelled order but said they delivered, now having to contact support to get my money back!
Anthony Verified BuyerVerified BuyerIt’s as good as you’ve read about!
Matthew Verified BuyerVerified BuyerWas a gift for someone special, they and all their guests loved it.
Peter Verified BuyerVerified BuyerAnother Buffalo Trace product that delivers consistent quality
Erik Verified BuyerVerified BuyerMy second order with Drizly - extremely satisfied with speed of order and quality of packaging from Central Avenue Liquors.
Stephen Verified BuyerVerified BuyerMade my first order with Drizly and it will not be my last. The prices were right in line with what I bought locally, and that is with the shipping. Came fast, and packaged perfectly. This is great.
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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