Ages with grace, not bitterness
When thinking about our favorite whiskeys, we kept coming back to balance. Too often whiskey is characterized by extremes: Bourbon being too sweet or Rye being too dry. Our goal was to create a spirit that captured the essence of each without relying too heavily on one. That’s why our mash bill features corn, which imparts a sweet, bourbon-like overtone, complemented with a healthy dose of rye, which imparts a dry, spicy undertone.
To really enhance and refine the flavor, we use the mother of all barrels: charred 53-gallon new American Oak. The wood constituents bring out delicious vanilla and caramel notes, as well as a nutty finish that never overpowers the spirit’s grainy taste. It’s a unique flavor that is both great for sipping or mixed in a cocktail.
- 1.5 oz American Straight Whiskey
- .5 oz honey
- Ginger ale
- Orange bitters
(regular Angostura bitters work as well)
Add American Straight Whiskey and honey. Stir until the honey dissolves, add ice, top with ginger ale, add 5 dashes of bitters, gently stir and garnish with an orange twist.
- 2 oz American Straight Whiskey
- 1 oz Campari
- 1 oz Sweet Vermouth
Stir all ingredients in rocks glass. Add one large ice cube. Rim and garnish with a lemon peal.
- 2.5 oz American Straight Whiskey
- 1 oz sweet vermouth
- 3 dashes of Angostura Bitters
Stir American Straight Whiskey, sweet vermouth and Angostura Bitters with ice, strain into a rocks glass or a coup. Rim with an orange or lemon peal.
(For the drier, Perfect Manhattan, use .5 oz sweet vermouth and .5 oz of dry vermouth).