NYCWhisky

2016 saw the barrel count of ageing Bourbon in Kentucky hit the 6 million figure…it’s a lot of whiskey, but the flavor map is far from being uniform: the final aromas and flavors depend on the conditions of maturation! Humidity levels, air flow, exposure to light, atmospheric pressure, cask condition, oak sub-species, entry proof and bottling proof, type of warehouse…the variables are numerous, and their combinations almost infinite. The small batch you see on the picture is actually a single barrel as well: our own Brandy Library barrel of Bernheim, singled out in this line-up as well for being a straight wheat whiskey, not a Bourbon! Passed hors d’oeuvres and cocktails.