The casks used in this small batch were combined to create a fantastic whisky.
\nNose: Beautiful layers of cherry in brandy over a slightly tart cherry. It opens up over time, reminiscent of when you cut into your dessert with a fork, releasing the scent of cinnamon and baking spices, with a touch of oak reminding you that this whisky is young and high in alcohol.
\nTaste: A robust rye with dark cherries, burnt vanilla, and an abundance of spices. It\u2019s a delicious rye with a rich mouthfeel.
\nBalance: It is incredibly well-balanced with the alcohol so perfectly integrated at 115 proof that you\u2019ll forget it\u2019s there, but you\u2019ll find yourself smiling and happier with each dram.
\nFinish: The finish is long, and the spices dominate this batch while the cherry flavor breaks through to the surface.<\/p>\n
Tasting notes by: Bill Thomas, Jack Rose Dining Saloon for Willett Distillery<\/p>\n
Willett Distillery is a private, family-owned and operated distillery producing bourbon and rye whiskey. The distillery is located on the outskirts of Bardstown, Kentucky, on land that originally was a farm owned by the Willett family.<\/p>\n
In the spring of 1936, at the age of 27, Thompson Willett founded Willett Distillery. The distillery was built near the family farm, which had been purchased by Lambert Willett, Thompson’s father. After completion in the spring of 1937, Willett Distillery produced its first batch of Kentucky Bourbon Whisky. The first batch comprised 30 barrels on March 17, 1937, St. Patrick’s Day.<\/p>\n","protected":false},"excerpt":{"rendered":"
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