Like its Cherrywood-smoked rye cousin, this bourbon has just the perfect level of woodsmoke influence. It's 67% corn, 20% rye, and 13% cherrywood smoked barley. A highly unusual smoke for whiskey, but common in cooking, the gastronomic effects are excellent. This pairs remarkably well with food and offers tons of complexity for drinking on its own. Never overpowering, the woodsmoke plays really well with the sweet corn and sweet vanillins of the charred oak barrels. Your cocktailing applications for this are endless.
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