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Pappy Van Winkle's 15 Year Family Reserve*Packaging may vary

Pappy Van Winkle's 15 Year Family Reserve

Bourbon /53.5% ABV / Kentucky, United States

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Product details

Kentucky, United States
Years Aged

Product description

Expressly produced according to the exclusive Van Winkle family wheated-recipe and specially selected from barrels in the heart of the aging warehouses, this bourbon remained undisturbed for 15 years to age in deep-charred heavy oak untouched by human hands, unhurried by time. Tasting Notes: An elegant and sweet aroma with caramel corn and vanilla. Features big flavor of leather, oak and complex fruitiness. Finishes smooth with notes of spice and oak tannins.

View all products by Old Rip Van WinkleCalifornia Residents: Click here for Proposition 65 WARNING

Community reviews

52 Reviews
  • David
    Verified Buyer
    Verified Buyer

    A treasure. Initially did not want to open the bottle; just wanted to gaze and dream about. Realty hit, opened the bottle... Never drank anything that was as smooth and full of decipherable complication as Pappy 15

  • Craig S.

    This is the finest whiskey that I ever tasted. When I bought my bar in 1996 I was a Jack Daniels drinker. One of my bartenders introduced me to Maker's Mark and I immediately ordered a case for the Top Shelf. Later that year I took a trip to Tennessee and Kentucky on a Bourbon buying/vacation trip and stumbled onto Pappy Van Winkles while traveling through Harlan County. It changed my philosophy about bourbon and showed me what a truly authentic, pure and rich distilled spirit that it was. Ambrosia was the first word from my unworthy mouth at the first sip. The addition of an excellent cigar, and an Adirondack Chair made the experience bliss. Albeit expensive as hell I found it to be the perfect nectar to serve to my heeled customers who could toss around hundred dollar bills for a shot of the finest whiskey made.


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.
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.
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.
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