I prefer this mashbill as it has a good amount of malted barley, balanced.
*Packaging may varyTown Branch Kentucky Straight Bourbon Whiskey
Bourbon /45% ABV / Kentucky, United States
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Product details
- Category
- Bourbon
- Region
- Kentucky, United States
- ABV
- 45%
- Tasting Notes
- Caramel, Cherry, Oak, Sweet
- Food Pairing
- Beef, Dessert - Vanilla & Caramel, Mushrooms
Product description
Our signature high-malt mash bourbon. The city of Lexington, Kentucky was built on the banks of the town branch of Elkhorn Creek. Its waters provided power for early industry as well as limestone filtered water for distilling.
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4.26 Reviews
Show All5(13)4(1)3(1)2(0)1(3)Newest
Skip Henry It's been a while since I've had Town Branch, I picked it up after a buddy told me that it's gotten older and gone up in proof. I really enjoy this liquid, lots of cashew and butterscotch. Nothing better than finding a sub $40 bottle of this quality.
Sam So smooth and flavorful
John Verified BuyerVerified BuyerI dunno if I didn't let it breathe properly beforehand or if the bottle was somehow contaminated, but it had a very strange oily up front taste and mouth feel. Mellowed with ice, the flavor is muted, letting a lot of the back end notes shine. Which are almost scotchy in their smokiness. Notes of peet, fired pecan wood, clove and a hint of dry sweet corn.
Zach Verified BuyerVerified BuyerGood smooth bourbon.
Josh Verified BuyerVerified BuyerVery smooth, great note of vanilla with a little sweetness that is almost maple + grape in flavor. Also has a satisfying nose and mouth feel.
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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