Legends 100 Double Barrel Bourbon
Bourbon /50% ABV / Georgia, United States
- Georgia, United States
- Tasting Notes
- Bold, Caramel, Cherry, Chocolate, Cinnamon, Oak, Toasty
- Base Ingredients
- Barley, Corn, Rye
- Food Pairing
- Beef, Cheese - Fresh & Soft, Chicken, Dessert - Chocolate & Coffee, Fish - White, Lamb, Pasta, Pork, Turkey
Double Barrel Straight Bourbon Whisky Tasting Notes: This unique collaboration between traditional and 21st century technology has a striking full flavor with slight overtones of caramel, chocolate and rye with a hint of cocoa. A sublime balanced finish with no throat burn but a creamy warmth once finished Aroma: Soft caramel with a faint cocoa/chocolate taste, oak and a nutty vanilla notes linger in its depths 100 Proof /50% Alc Vol "Best in Class" Platinum in 2020 SIP Awards Gold Award in 2020 John Barleycorn Spirits Competition (Spring) Gold Award in 2020 John Barleycorn Spirits Competition - DESIGN (Spring) SIlver Award in 2020 San Diego International Spirits Competition Gold Award in 2020 John Barleycorn Spirits Competition (Fall) Gold Award in 2020 John Barleycorn Spirits Competition - DESIGN (Fall)View all products by LegendsCalifornia 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.