Liquor & Spirits



BLENDED WHISKEY - a blend of which at least 20% is 100 proof straight whiskey. The rest of the blend
may include other whiskey and/or grain neutral spirits. A small amount of sherry may be added.
SIRAIGHT WHISKEY- whiskey distilled at no more than 160 proof, aged at least 2 yrs in new charred oak
barrels and bottled at no less than 80 proof. Straight whiskey includes mixtures of straight whiskeys of the
same type produced in the same state.
BONDED BOURBON WHISKEY- bourbon whiskey that has been aged and bottled according to the
Bottled in Bond Act of 1897. It is straight bourbon whiskey, made at one time and in one location, that has
been aged in govenment-supervised warehouses for at least 4 yrs and bottled at 100 proof.
SMALL BATCH BOURBON WHISKEY- marrying together bourbon whiskey from a small number of
specially selected barrels. Because bourbon ages differently at different locations in the rack house, the
marrying together of whiskey from selected barrels assures the consistency of their unique flavor and
SINCLE BARREL BOURBON - a bottling of bourbon whiskey from a single barrel (unblended and
unmarried with other whiskies).
BARREL PROOF- typically, water is added to whiskey AFTER aging and BEFORE bottling. This is done
to reduce the alcohol to a palatable proof, usually 80-100 proof. With a barrel proof whiskey, the water is
added BEFORE aging, meaning the whiskey is bottled at the proof it was naturally distilled at. This also
produces a more mellow, less "hot" product.
SOURMASH- a fermentation technique that almost everyone does, where a portion of the previous day's
mash is added to new mash to ensure consistent quality and character.
GRAIN NEUTRAL SPIRIT- any grain spirit distilled at 190 proof or higher; should contain no noticeable
aroma, flavor or character.


All bourbon is whiskey, but not, all whiskey is bourbon. Bourbon is the predominant example of a straight or unblended American Whiskey. In order for a product to be labeled bourbon, it must: 1) be made in the United States 2) contain at least 51% corn & 3) be aged in new American charred oak. Additionally, all bourbon must be distilled at 160 degrees or lower, stored between 80 and 125 degrees for a minimum of 2 yrs. Most bourbons, however, are aged for at least 4 yrs; some are aged 6-12 yrs. To have the name "Kentucky" on its label, a bourbon must be made and aged atleast one year in Kentucky. Nothing may be added to bourbon after distillation except pure distilled water to lower its alcohol content. Most bourbons are distilled in continuous stills and most are made by the sour mash process, a method by which the distiller uses part of the previous day's mash, instead of fresh water, to start the next fermentation process.

In addition to corn, bourbon also contains rye and malted barley. Bourbons with a higher content of barley have a sweeter, rounder, more mellow taste, those with more rye have a bittersweet, spicy, and drier taste In 1964, congress passed a resolution making bourbon whiskey a distinctive national product.

Houses/American Wiskey

Jim Beam - a popular mixing bourbon with a lightish body, sweet palate and big finish.
Maker's Mark - a good example of a small batch bourbon. A high quality bourbon, it is rich, fairly smooth and substantial, but not heavy. Mature flavors of tobacco, pine, fruit; sweet smoky aftertaste.

Wild Turkey 101 proof - it combines huge character with maturity. Intense and heavy bodied Biscuity, loathery fruity flavors; charming, mannered aftertaste.

Wild Turkey Rare Breed - a barrel proof bourbon, somewhere around 107 proof Aged longer and more mellow than the regular Wild Turkey bottling, Rare Breed is rich, slightly sweet with flavors of citrus, tart apples and spice; long, luxurious finish.

Booker's - distilled and bottled by Booker Noe ( Jim Beam's Grandson) at the Jim Beam Distillery. This is One of the richest and most intense bourbons produced. A single barrel AND barrel proof bourbon, aged 68 yrs. At about 128 proof, this is strong yet fairly smooth with a lingering finish. A very nice sipping bourbon. Wine-like, woody, smoky flavors abound; endless, fruity finish.

Blanton's - a supor-premium single barrel bourbon. Hearty, rich, smoky, and very complex.

Old Rip Van Winkle - a premium small batch bourbon, aged 10 yrs. 107 proof, slightly sweet, smoky, rich and smooth. Old Rip is literally a "sleeper", reccomend this one because it is a nice, inexpensive, high quality bourbon.

Old Grand Dad 86 proof- potent, heady, rye bread: roma; generous, fruity, smoky

It is not bourbon, although similar in process and style. Made like a sour mash bourbon, Tennessee Whiskey has one extra step: the spirit is filtered through charcoal immediately after distillation (adding an additional flavor element). Although much is made of this point, some Kentucky Bourbons are also charcoal-filtered.

Jack Daniels - the flagship brand of Tennessee Whiskey, it outsells most bourbons. Fairly light and smooth, it is woody, slightly sweet with a charcoal and honey-butter finish.

Gentleman Jack - a supa premium version of the above. A single barrel Tennessee Whiskey, it is older, richer and smoother than the black label bottling. Flavors of coffee, raisin, tobacco and leather; oily, shemed, almondy aftertaste.


Rye Whiskey must be made with 51% rye grain in the mash. Distillation, proof, cooperage, and aging reguirements are the same as for bourbon. Rye Whiskey is a full-bodied, pungent spins. Though popular at one time (in early America, rye was very abundant and cheap) very little is produced now.

Old Overholt - by far the most well-known of straight rye whiskies. Originally from Pennsylvania, now distilled in Kentucky and bottled in Ohio. Bittersweet and spicy, there is a depth of rye on the palate, a mature flavor, and a medium-to-big body. Aged 4 yrs.