1st time trying. Great sipping bouban. Will buy again.
Savage & Cooke The Burning Chair Bourbon
Bourbon /44% ABV / California, United States
- California, United States
Intense and expressive, this is the first release of Dave Phinney’s highly anticipated four year-old Bourbon.View all products by Savage & CookeCalifornia Residents: Click here for Proposition 65 WARNING
Judy Marriott.Verified BuyerVerified Buyer Maria
Amazing! Wouldn’t expect anything less from Dave. So Smooth.
NancyVerified BuyerVerified Buyer
I am not much of a bourbon drinker however I really do love having a bourbon in my house for guests. I always try to pick a bourbon that will grab the attention for those that love a shot or two. I will usually join in with a shot myself and while I enjoy the first notes by the time I swallow it I’m good! I purchased this bourbon for a holiday party I held for neighbors and family. Everyone that drank it loved it! Including my guest connoisseur’s. I enjoyed it completely from first sip through to the last. The sweet vanilla and butterscotch flavors lingered all the way through. Needless to say, it didn’t last! I wanted another bottle but it seems difficult to get! Probably going to hide it when I do get it!
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.