Love the taste
Old Grand Dad Bourbon Whiskey
Bourbon /40% ABV / Illinois, United States
- Illinois, United States
Old Grand-Dad was a distiller named Basil Hayden who made his name by distilling a bourbon whiskey made with a higher percentage of rye. Basil Hayden passed along the art of distilling to his son and then, in turn, to his grandson. It was the third generation distiller, Colonel R.B. Hayden, who honored his grandfather by naming his justly famed whiskey “Old Grand-Dad.”View all products by Old Grand-DadCalifornia Residents: Click here for Proposition 65 WARNING
John Miller .Verified BuyerVerified Buyer Comocat3Verified BuyerVerified Buyer
Very good and very reasonably priced
Shannon G.Verified BuyerVerified Buyer
husband seems to like it… no complaints. good for this price point for sure.
Great budget bourbon. Doesn’t get much better at this price point.
RikVerified BuyerVerified Buyer
Do you have this in 100 proof 80 helped but love my stronger
Marie B.Verified BuyerVerified Buyer
Dependable bourbon whiskey. Not too strong but you know it is whiskey. Good straight or mixed.
Great tasting budget bourbon. The rye offers a different taste and is different from the conventional sour mash. I love it room temperature served neat.
Carrie M.Verified BuyerVerified Buyer
Earl P.Verified BuyerVerified Buyer
Kevin K.Verified BuyerVerified Buyer
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.