it is what it is
Evan Williams Bourbon
Bourbon /45.3% ABV / Kentucky, United States
- Kentucky, United States
- Tasting Notes
- Caramel, Oak
- Food Pairing
- Beef, Cheese - Hard Aged, Nuts
Named after Evan Williams who opened KY's First Distillery in 1783, is aged longer than required by law and bottled at 86 proof. The result is a Bourbon that is smooth, rich and easy to enjoy.View all products by Evan WilliamsCalifornia Residents: Click here for Proposition 65 WARNING
Patrick Wolfert.Verified BuyerVerified Buyer Lynne Hawkinson.Verified BuyerVerified Buyer
Cheap. Works. Caramel top note
Andrew c Grencer.Verified BuyerVerified Buyer
It's my go too
Kenneth Davis.Verified BuyerVerified Buyer
Katie Carmean.Verified BuyerVerified Buyer
Nathan Kern.Verified BuyerVerified Buyer
JanetVerified BuyerVerified Buyer
Good all-purpose Bourbon. This is great to add to my Hot Mocha, or Hot Apple Cider with Pineapple juice. Okay straight as well.
Kelly K.Verified BuyerVerified Buyer
Great price. Smooth bourbon.
Rebecca G.Verified BuyerVerified Buyer
It’s a pretty standard mixing bourbon. Good price, fine product.
Noemi D.Verified BuyerVerified Buyer
I like the smoothness. It actually taste like a much more expensive bourbon
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.