Glengoyne 15 Year
Glengoyne is one of those rare distilleries that has been in continuous operation since its founding in 1833. Where other distilleries paused for wars or were bought and sold on the winds of economic change, Glengoyne persisted. The distillery focuses on six elements that comprise their current spirit: unpeated, patience, oak casks, maturation, natural color, and tradition. Some of those are more tactile than others but all can impact the final product. Glengoyne is also unique in its geography, sitting right on the border between scotch regions. The whisky is made in the Highlands region but then transported across the road and ages in the Lowlands region. The Glengoyne 15 Year is one of several age statement expressions comprising the distillery’s core range and made from a blend matured in either ex-bourbon or ex-sherry casks.
Tullamore D.E.W. Cider Cask
Tullamore D.E.W. likes the number 3. Triple distilled, triple blended, three ingredients. Making whiskey either by brand or by hand at their own distillery since 1829, when the original distillery opened in Tullamore. The D.E.W. of the brand name is from former distillery manager and owner Daniel E. Williams, who created what would eventually become the brand signature (and caused to have his initial stamped on the barrels, D.E.W.). One of the offerings from their large portfolio is this Tullamore D.E.W. Cider Cask, taking a spirit aged in ex-bourbon and ex-sherry casks and finished in bourbon barrels that once held apple cider.
Liberty Pole Corn Whiskey
Corn Whiskey is not an offering usually seen by name on store shelves, as much of the corn-based whiskey is bourbon. But corn whiskey as a category is a little different than bourbon per the US federal regulations. Corn whiskey has to be at least 80% corn and can be stored in either new or used oak barrels. The Liberty Pole Corn Whiskey is is fermented with an American ale yeast and aged for 18-24 months in medium-toasted oak quarter casks formerly housing Liberty Pole’s own bourbon and rye. The Bloody Butcher Corn used as the base is a heirloom grain from southwest Pennsylvania, similar to the kind of corn grown there during the late 18th century Whiskey Rebellion.