FEW Cold Cut Bourbon
Bourbon /46.5% ABV / Illinois, United States
- Illinois, United States
- Tasting Notes
- Bold, Cinnamon, Coffee, Smooth, Spicy
- Years Aged
- Base Ingredients
- Food Pairing
- Cheese - Fresh & Soft, Dessert - Chocolate & Coffee, Shellfish
FEW brews up an eye opening new experience. Cask strength FEW Spirits Bourbon, brought to bottling strength using cold brew coffee. Cold Cut most definitely drinks like a whiskey despite a unique angle. Whiskey flavors dominate –but smooth cold brew delivers unexpected depth and a boldness that leaves you asking for a refill. Cinnamon and clove with dark rich roasted notes. Smooth body and hints of coffee that build sip by sip. But never overpower our unique, bold take on Bourbon. Finish offers a soft and approachable profile that lingers on the palate. Bourbon continues to be one of the hottest categories of consumer demand. FEW Spirits is one of the most recognizable craft distilleries outside their home market. This is a new take on the legacy of Bourbon; there’s nothing like it on the shelf and leverages the global Cold Brew trend. 2020 World Whiskies Awards: World’s Best, Category WinnerView all products by Few SpiritsCalifornia Residents: Click here for Proposition 65 WARNING
This product doesn't have any reviews yet. Be the first to leave one!
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.