Their best so far. 10/10
Penelope Bourbon Architect French Oak Stave Finished Straight Bourbon Whiskey
Bourbon /52% ABV / Kentucky, United States
- Kentucky, United States
- Liquor Flavor
- Caramel, Cherry, Cinnamon, Vanilla
- Tasting Notes
- Balanced, Caramel, Cinnamon, Oak, Silky, Syrupy, Toasty, Vanilla
- Years Aged
- Base Ingredients
- Barley, Corn, Rye, Wheat
- Food Pairing
- Beef, Cheese - Creamy & Bloomy, Cheese - Hard Aged, Cheese - Nutty & Semi-Firm, Chicken, Cured Meats, Dessert - Chocolate & Coffee, Dessert - Vanilla & Caramel, Duck & Game Bird, Lamb, Nuts, Pasta, Pork
The Architect is the new blueprint for the future of precision blending. The first build in this series combines our signature four grain mash bill with two styles of French oak staves. Working in collaboration with Tonnellerie Radoux of France, the market leader in oak barrel manufacturing and innovation, we selected each stave using their state-of-the-art OakScan® process to construct a truly memorable flavor profile. After all, the best architecture leaves no room for error.View all products by Penelope BourbonCalifornia Residents: Click here for Proposition 65 WARNING
RichVerified 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.