We fill these casks with a blend of 6- and 9-year-old Bourbons. The robust flavors from the casks pair well with the spicy high rye content of the Bourbon and create a striking profile unlike any other whiskey in the world.
Belle Meade Bourbon Madeira Cask Finish has been cut to 90.4 proof and, as with all of our products, is never chill-filtered. The result is a Bourbon of particular distinction and uncommon character. Have it neat, with a splash, over a sphere of ice, or create a distinguished twist on your favorite whiskey-based classic cocktail. However you drink it, you'll know you are enjoying a rare spirit made for the discerning whiskey drinker.">
To make Black Velvet Toasted Caramel, an extra step is added: An all-natural, proprietary blend of toasted caramel flavorings is infused into mature Black Velvet whisky to create the final nectar.">
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.
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.
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