Stunning stuff, bitter but smoother than the 15. Raisins, leather, tobacco, burnt caramel notes.
*Packaging may varyPappy Van Winkle's 20 Year Family Reserve
Bourbon /45.2% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 45.2%
- Years Aged
- 20
Product description
The #1 rated Bourbon Whiskey in the world with a 99 out of 100 rating by the World Spirits Championship. This bourbon is aged 20 years and bottled at 90.4 proof for a wonderfully smooth and rich profile. Pappy Van Winkle was a true character and like its namesake, this bourbon whiskey is full of character – quite a remarkable whiskey. Tasting Notes: Intense and tantalizing. Smooth with a citrus zest note. Some sherry notes, dried fruits and vanilla. The finish is long and elegant.
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4.24 Reviews
5(4)4(0)3(0)2(0)1(1)Newest
Tyson Pablo S. Amazing experience... lingers in your mouth for minutes. Not even need water, drink it neat!
Remmy M. What happened?? The taste of the 20 year old was bitter, not what I expected...
Mark I am not a drinker and much less a whiskey drinker, but I sipped the 20 year old and the flavor was as described! Very flavorful. I had also dipped the 15 year old and it was flavorful but the 20 year old was a bit better. I was on vacation in Hawaii and at my cousin’s restaurant in China Town, Livestock Tavern. He only shares the whiskey with family and special friends. It was a wonderful treat.
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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