Legent Bourbon Whiskey
Bourbon /47% ABV / Kentucky, United States
- Kentucky, United States
Developed by whiskey legends Fred Noe and Shinji Fukuyo they developed a unique bourbon that encompasses generations of heritage and insightful expertise to take Legent from grain to barrel, while incorporating meticulous blending techniques to take it from barrel to bottle. Legent is aged in three distinct barrels to encompass its robust flavor profiles including sherry cask and red wine cask aging which gives Legent the traditional taste of warm rich and oaky as well as the layers of dried fruits and spice. Because Legent® is blended, its unique layers of rounded, complex flavors make it perfect for enjoying neat or on the rocks. Neat, you'll notice distinctive flavors cross your palate in waves unlike any bourbon you've ever tasted. On the rocks, the ice opens up layers of flavors and aromas that are unique to this new style of bourbon. Bottled at 47% alcohol by volume, it encourages responsible enjoyment, inviting you to explore innovation and tradition in the world of whiskey, one sip at a time.View all products by LegentCalifornia Residents: Click here for Proposition 65 WARNING
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.