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Delicious as always.
*Packaging may varyRussell's Reserve 10 Year Old Bourbon
Bourbon /45% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 45%
- Years Aged
- 10
- Specialty
- Gluten-Free
- Base Ingredients
- Barley, Corn, Rye
Product description
Bottled at 90 proof, this hand-selected, small batch bourbon is aged for a minimum of 10 years in #4 "Alligator" charred American Oak barrels resulting in rich caramel and vanilla flavors and uniquely smooth finish. These bold notes make our 10 Year perfect for classic cocktails, like the Boulevardier (a Negroni riff with bourbon!)
View all products by Russell's ReserveCalifornia Residents: Click here for Proposition 65 WARNINGCommunity reviews
4.812 Reviews
5(83)4(7)3(4)2(0)1(2)Newest
Lynn Aman. H. Adler One of the best bottles on the market right now, and I have over a hundred bottles in my collection. If you haven’t tried it, you need to get it; it will be a staple in your bourbon collective.
Michael D. Verified BuyerVerified BuyerSmooth and nice taste
Laura Verified BuyerVerified BuyerStore did not have in stock
TIMOTHY T. Verified BuyerVerified BuyerFlavor forward, doesn't come off too hot. Good oak presence with hint of vanilla. Would buy again!!
Hunter K. Verified BuyerVerified BuyerOne of the best bourbons I’ve ever had but at an affordable price point.
Josh One of my favorites at this price point. Lower proof but packed with flavor
Rashida Verified BuyerVerified BuyerGreat
Jeanmarie Verified BuyerVerified BuyerMy son and wife loved it
Matt Verified BuyerVerified BuyerSo i don’t really Drink bourbon I usually drink jack Daniels single barrel with 65% abv but when I drank this it was surprisingly fruity and nutty and gave a Carmel taste I give it three out of 5 because it just isn’t a refined to palette as it could be alittle more sweetness or more flavor would bring it to a 5 out of 5
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.
About The Brand
Try These Russell's Reserve Recipes
Bourbon Bramble
As dark and mysterious as it is refreshing, this version of the classic Bourbon Bramble is made even more delicious when using Russell's Reserve as the base spirit.
Boulevardier
A cousin of the Negroni, the Boulevardier is a simple cocktail recipe that produces big flavor. Substituting bourbon in place of gin creates a more sweet drink that is typically drank neat and up in a cocktail glass.
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