Verified Buyer
Verified Buyer
This was a strange one. It’s pretty good straight…a little sweet but it is a liqueur. It comes into its own in coffee and hot chocolate. Can’t wait to experiment further….
*Packaging may varyJeremiah Weed Bourbon
Bourbon /45% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 45%
Product description
Jeremiah Weed is a 100 proof bourbon liqueur distilled in Kentucky. People have characterized its flavor is relatively strong and somewhat sweet. Jeremiah Weed has earned notoriety and has become a favorite drink of the American fighter pilot, especially in the United States Air Force. Jeremiah Weed is a very significant element of American fighter pilot culture, so much so that it has gained a cult following. Jeremiah Weed also enjoys popularity among horseback, hunting and fishing enthusiasts.
View all products by Jeremiah WeedCalifornia Residents: Click here for Proposition 65 WARNINGCommunity reviews
4.54 Reviews
5(3)4(0)3(1)2(0)1(0)Newest
Don VH Verified BuyerVerified BuyerSuper sweet for being 50% alcohol. The booze hits you pretty hard at the end of a sip. Had to mix with spicy ginger beer. Good flavor
Douglas V. You don't have to be a fighter pilot to love it but it helps.
MPW He has been drinking this for 30 years.
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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