American Bourbon and Rye

The Knob Creek 21 Year is a limited-edition, ultra-aged Kentucky Straight Bourbon Whiskey bottled at 100 proof (50% ABV), known for its deep flavors of charred oak, vanilla, and caramel, with notes of dark fruit, baking spice, and a long, warming finish. It is a rare release from the Jim Beam Distillery in Clermont, Kentucky, offering a complex, mature profile shaped by 21 years of aging in deeply charred American oak barrels.

*** 700ml Bottling - Proofs will vary ***

Jack Daniel’s Coy Hill Barrelhouse 8 starts with Jack Daniel’s traditional Tennessee Whiskey mash bill of 80% corn, 12% malted barley, and 8% rye. After distillation, the whiskey was charcoal mellowed and entered into new, charred American white oak barrels in September of 2013 to mature on the fifth and sixth floors of Coy Hill Barrelhouse 8. After maturation at the distillery’s highest elevations, this expression was bottled at barrel strength with proofs ranging from 122 to 137.5.

Coy Hill Barrelhouse 8 features Jack Daniel's signature notes of caramel and vanilla alongside hints of candied fruit, rich toffee and molasses. Aromas of baking spices, cinnamon and clove pair with a balanced finish of charred oak and dark brown sugar.

80-Proof

 A traditional high corn bourbon aged on new charred American oak barrels which is then finished on sugar maple wood to impart just a hint of vanilla and earthy maple sweetness. Never chill-filtered and no syrup or sweeteners added.

The non age stated expression of black maple hill from back when the brand was sourcing excellent Kentucky straight bourbon.

*Bottles likely contain Minor, non-connecting hairline cracks in the wax*

This small-batch bourbon offers a bouquet of vanilla spice followed by rich, creamy toffee on the palate. It finishes quickly with a touch of sweetness. 

The first release of the highly sought after Blood Oath lineup.  This release does NOT come with an individual box

*Please note that the corks and paper sealing strips are very fragile and prone to slight tears - partial tears are common and will not be reimbursed*

“Sour mash” typically refers to a popular method of whiskey making in which a portion of previously fermented mash is used in a new batch. It helps ensure flavor consistency — which isn’t, in fact, sour. In the case of Michter’s, it also refers to a type of whiskey whose mashbill doesn’t contain at least 51% of any single grain. Michter’s added US*1 Sour Mash to its permanent roster in 2012; nearly a decade and a half later, the distillery is releasing its first-ever Barrel Strength Sour Mash as a limited edition.

Michter’s history with Sour Mash actually goes back to its previous incarnation in Pennsylvania, where the distillery had operated under different names since 1753. Michter’s current president, Joe Magliocco, had a summer job selling Michter’s in the late 1970s. “The most popular type produced by the Pennsylvania distillery was Michter’s Sour Mash,” he remembers. “It was a wonderful whiskey that, while not being classified as a rye — which would have been marketing death in those days — was made with a fair amount of rye grain.”

The Pennsylvania Michter’s went out of business in the late 1980s; several years later, Magliocco bought the name and revived the brand in Kentucky. He remembers, “We wanted to honor the heritage of the brand with an interesting and delicious whiskey.” 

Magliocco got Michter’s then-master distiller, Willie Pratt, to try to recreate the Sour Mash expression. “While we did not have any recipes for the whiskey produced in Pennsylvania,” Magliocco says, “we did have a lot of old bottles that we could use to target the Pennsylvania version and then compare to the newer version we were creating. “After years of working on it, Willie called me one day and said, ‘I got it!’ I asked Willie, ‘Is it as good as the Pennsylvania Sour Mash?’  He said, ‘No, it’s better.’”

Barrel Strength Sour Mash shines a brighter spotlight on an expression that fans of higher-proof and cask-strength whiskies may have typically overlooked at its standard 43% ABV. The barrel-strength expression is made in exactly the same way, using exactly the same mashbill, as standard Sour Mash — the only difference is that it’s not proofed down with water before bottling. McKee notes that “the average proof of the batches being offered for the first release is 55.75% ABV, which is significantly higher” than the original Sour Mash. 

Barrel Strength Sour Mash follows in the footsteps of Michter’s Barrel Strength Rye, which debuted in 2015, and Barrel Strength Bourbon, which bowed in 2017. All barrel-strength expressions are limited editions that are released periodically; the bourbon is currently available exclusively at Michter’s Fort Nelson distillery. Exact quantities of the sour mash are known only to Michter’s, but given that it’s a first-time release from one of America’s most acclaimed whiskey distilleries, it may not stick around for long.

Please note - Batch 3 does NOT come with a wooden box

This limited-edition release celebrates the time, effort, and commitment to our never-ending pursuit of craft. Aged twice as long as our flagship bourbon, Knob Creek 18-Year-Old owes its rich copper color and deep notes of caramelized oak to its extensive aging in our Kentucky rack houses.

One of the last years that Pappy Van Winkle 23 was bottled using Stitzel-Weller juice before Buffalo Trace began using its own barrels for producing Pappy Van Winkle.

Kentucky- This small batch bourbon is aged on OCEARCH boats as they travel the seas. The constant movement of the liquid in the barrels ages the whiskey faster because the more of the liquid is in contact with the wood more often. The result is a spirit with rich and complex flavors.

**VOYAGE MAY VARY**

The fourth and final batch of Booker’s Bourbon for 2024 is a tribute to a cherished friend of the Noe family, Jimmy Russell. A close friend to my dad and a second father figure to me since my dad’s passing in 2004.

This batch boasts a rich amber color shaped by the charred white oak barrels it aged in until the barrels were dumped. I first tasted this batch at my kitchen table, and its aroma filled the whole room. That first sip is sweet and smooth, and the way the vanilla notes mixes with the brown spice notes is just right- inviting you in for another taste. The finish is very pleasant and relaxing in taste.

I am really proud to put this batch together for Jimmy, and I know my dad would have loved seeing a batch of his namesake bourbon dedicated to his great friend.

This batch was made up of 3 production dates stored in 4 different warehouses. It stands at 125.8 proof and the age is 7 years, 9 months, and 19 days. The breakdown of this batch is as follows:

12% came from the 5th floor of 7-story warehouse Z 
20% came from the 5th floor of 7-story warehouse 1 
46% came from the 3rd floor of 7-story warehouse 3 
22% came from the 4th floor of 7-story warehouse Q 

This over-proofed version of Three Crosses American Whiskey is a unique experiment in the aging traditional bourbon mashes. This high corn mash bill is matured using the time-tested solera aging system in which the aging whiskey is periodically moved into older barrels to blend with older whiskeys. Batches are only harvested from the bottom row of barrels containing the oldest whiskeys. We never chill-filter our whiskeys. Classic and approachable this whiskey is rich with the familiar notes of caramel and undertones of dark cherry and plum.

Bottled at 114 proof this is a robust, full bodied whiskey.