Harlem Standard Straight Bourbon Whiskey 111 Proof
Bourbon /55.5% ABV / Kentucky, United States
- Kentucky, United States
- Tasting Notes
- Balanced, Bold, Caramel, Dried Fruit, Nutty, Oak, Rich, Silky, Smoky, Smooth, Strong, Vanilla, Velvety
- Base Ingredients
- Barley, Corn, Rye, Wheat
- Food Pairing
- Beef, Cheese - Blue, Cheese - Creamy & Bloomy, Cheese - Fresh & Soft, Cheese - Hard Aged, Cheese - Nutty & Semi-Firm, Cheese - Stinky, Cured Meats, Dessert - Chocolate & Coffee, Dessert - Vanilla & Caramel, Duck & Game Bird, Fruit - Dried, Lamb, Turkey
- Brand Ownership
- Black-owned, LGBTQIA-owned, Latinx-owned, Veteran-owned, Woman-owned
Inspired by the rebellious spirit of The Prohibition, we are an experience tailored to the complex palate of the modern connoisseur. Blending old school techniques with an innovative splash, Harlem Standard Whiskey is smooth and refined, setting a new bar for a timeless classic. FLAVOR PROFILE Rich, hints of butterscotch, brown butter, vanilla bean, malt, and dark honey with a toasty oak character that’s neither spicy nor astringent. TASTING PROFILE Immensely powerful with malty dark cocoa, dry tobacco, toasted walnuts, and coffee bean. Our “premium blend” is harmoniously integrated with fine tannins for an incredibly long, smooth finish.View all products by Harlem StandardCalifornia 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.