Black Maple Hill Oregon Bourbon

Black Maple Hill Oregon Rye Whiskey
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Every batch is tasted at multiple proof levels to discover the ultimate expression

UNIQUELY AGED
Innovative barreling techniques exploiting three different types of vintage and new oak

ROBUST TASTING NOTES:
Forward notes of light vanilla and caramel finish in a swell of spice and warmth">

As George himself would have said, it's "Mellow as Moonlight."">

On the nose, there is an immediate aroma of fresh multi-grain baked bread and ripened nougat. The midpalate mouthfeel is rounded out with semi-sweet flavors of grilled pineapple and candied walnuts. On the finish, you will find a perfect balance of sweet and savory with cooked peaches and steeped tobacco.">

We confess...we didn't coin the term "Yippee Ki-Yay". Moreover, we didn't paint the picture on the front label. It's an historic poster (Gift of The Coe Foundation and Henry B. Balink) now at the Buffalo Bill Center of the West in Cody, Wyoming (centerofthewest.org, you really ought to visit). Furthermore, we didn't distill the whiskeys in this bottle - it's our Double Rye! However, we did come up with a combination that we think will make you say...Yippee Ki-Yay drinkers of horrible tasting cheap flavored uisge beatha! One day, just for fun, we put Double Rye! into oak barrels that had originally been used to age two different types of wine and discovered an all-natural, not disgustingly-sweet sipper for the rest of us.

Technical Details

Ratio of whiskeys: top secret!

Filtration: not chill-filtered, or carbon treated.

Marriage of two straight rye whiskies

The 2-year-old has a mashbill of 95% rye, 5% barley malt from LDI now MGP.

The older rye has a "barely legal" rye mashbill of 53% rye and 37% corn from Barton Distillery.

Barrel Type(s)

Barrel types:

Oak barrel that previously held Vermouth Barrel (Vya, Madera, CA),

Oak barrel that previously held Qupé Syrah (Qupé Santa maria, CA)

Nose: Warm baking spices with sweet cinnamon and clove spice, dried thyme, rosemary & desert sage with subtle black berry and cassis

Taste: spiced maple and cinnamon, black cherry and raisin / spiced plums

Finish: Dark caramel, currants & raisins, all interwoven with cinnamon / all spice complex

Taste: A big, bold punch of cinnamon spice and blackberries on a foundation of vanilla and caramel, the long finish is dried orange rind and herbs.

93 Points - The Tasting Panel Magzine

"A-" Drinkhacker.com">

With a mash bill of 86 percent Minnesota rye and 14 percent malted rye, and aged over two years in barrels coopered in Minnesota, this whiskey has an amazing balance of sweetness and spice! Non-chill filtered.">

We decided to bottle them up in five 200 milliliter experiments so you can try five different experiments and see for yourself how these small changes make a vast difference.">

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Small Batch. Single Barrel. Unfiltered. Heart cut. Organic.">

Unfiltered 100% Millet. Heart Cut. Single Barrel. Organic and naturally gluten-free.">

Unfiltered 100% Oat. Heart Cut. Single Barrel. Organic.">

"This is no ordinary rye, because it doesn't come from an ordinary distillery. [...] Despite being 100% rye grain, this whiskey is fresh and light [...] with a maple-y, candy corn entry and a kiss of spice on the "finish."

— The Wall Street Journal

Unfiltered 100% Rye. Heart Cut. Single Barrel. Organic.">

blog post for more detail!

A Special Three Pack of our 2018 Private Selections:

Ace Spirits Winner's Cuvee (3-P2, 4-CU, 2-46, 0-MO, 1-SP)

JohnBro's Cozy Winter Warmer (3-P2, 1-CU, 2-46, 4-MO, 0-SP)

Maker's 46 Cask Strength (0-P2, 0-CU, 10-46, 0-MO, 0-SP)

Maker's 46 is created by taking fully matured Maker's Mark bourbon and placing it in a barrel with ten charred wooden staves (all 46) in it to create more wood influence, more caramel, more... YUM. The whisky is then aged in these modified barrels for an additional three months to maximize the flavor impact of the staves. We love Maker's 46 and so when the opportunity arose to create our own private barrel, we jumped at it. Here's how it works:

in 2017, the folks at Maker's worked with Independent Stave (one of the largest cooperages in the world) to create four new stave types to add to the existing Maker's 46 stave, for a total of five possible staves to fill ten stave positions:

Baked American Pure 2 (P2)

Seared French Cuvee (CU)

Maker's 46 (46)

Roasted French Mocha (MO)

Toasted French Spice (SP)

By arranging these staves in different configurations, you could develop up to 1,001 different whisky variants. We've done a few of these Private Select barrels, and we've been able to craft dramatically different whiskies using different stave configurations.">

NOSE: Robust, intense caramel. Rich vanilla with roasted coffee notes, spiced dark fruit and mature oak.

TASTE: Mouth-filling. Sweet and intense. Deep fruit, spice and oak notes layered over dark caramel and vanilla.

FINISH: Big and bold.">

During Prohibition, Old Grand-Dad was produced by a pharmaceutical company, the American Medicinal Spirits Co., and was one of the few distilled spirits permitted to be prescribed as medicine.">

It's a concept rich in meaning the world over,

but particularly in Japan where respect for tradition and reinvention sparks a powerful creative energy. Inspired by that interplay, Suntory Whisky Toki brings together old and new -the House of Suntory's proud heritage and its innovative spirit- to create blended Japanese whisky that is both groundbreaking and timeless.

Toki whisky

A vivid blend of whiskies from Suntory's Hakushu, Yamazaki, and Chita distilleries, Suntory Whisky Toki features the quintessential characteristics of a Suntory Whisky blend: exquisite balance, harmony, and oneness.

At the same time, its unique pairing of Hakushu American white oak cask malt whisky with Chita heavy-type grain whisky overturns the traditional hierarchy between malt and grain.

These seemingly dissimilar but deeply accordant whiskies,

together with select Yamazaki malts for additional depth and complexity, gives Suntory Whisky Toki its silky taste,

vivid character, and bold inventiveness.">

NOSE: Ripe and fruity with luscious peach, dried apricot, and tropical fruits. Hints of orange blossom and vanilla fudge.

TASTE: Vanilla sweetness, granola, toasted almonds and honey, a little oak, digestive biscuits, apricots, and a hint of coca.

FINISH: Long lingering finish with a light maltiness and sweet oak. Not so much a finish, more of an encore.">

Aging takes place in a variety of barrels, including used French coopered pinot noir barrels, new American coopered whiskey barrels, and used American whiskey barrels. The whippersnapper is aged for between six months and two years, with an average time of about one year. For each bottling, eight barrels are specifically selected to make the best possible blend. Whippersnapper is then hand bottled, hand labeled, and hand waxed. Meticulous attention is paid to achieving perfection both in the bottle and out.">

Tasting Notes

Appearance: Warm Umber.

Nose: Soft nutty notes drizzled with light caramel and milk chocolate coat a layer of fruit character (apple, dried fruit, tropical fruit). Hints of brown spice, savory mint and brown sugar mingle with a rich note of freshly milled toasted oak.

Taste: Dark chocolate and caramel coated nuts are dried out with a dusting of cocoa powder and brown spice. A fruit medley brightens a trace of toasted coconut and rich, bright oak character.

Finish: Nutty and subtly sweet chocolate malt notes

Grain Recipe: 51% Malted Barley, 47% Corn, 2% Rye">