Description
goes back to 1856 in Paris, Kentucky. By 1887 the distillery had grown to six warehouses holding up to 32,000 barrels. It was the area’s first to export to Canada, in 1883. Barrels also shipped to Bremen and Hamburg in 1887. In Prohibition it reached Harlem’s Cotton Club in tin cans.
Today this is distilled, aged and bottled in Kentucky. The mash is 70% corn, 21% rye and 9% malted barley.
You’ll smell oak, dried fruit, caramel and vanilla. The sip is creamy, with butterscotch and toasted oak. It ends on vanilla and mild warmth.
Sip it neat, on ice or in an Old Fashioned. It suits BBQ ribs and pecan pie.
