Traverse City Bourbon Whiskey

43%

Appearance: Traverse City Bourbon Whiskey exhibits a radiant amber hue, reminiscent of a sunset over the Great Lakes, promising warmth and depth in every sip.

Nose: The aroma is inviting, with a bouquet of caramel and vanilla swirling delicately amidst notes of toasted oak and subtle hints of ripe orchard fruits. As the aroma unfolds, a touch of honey and spice emerges, adding layers of complexity and intrigue.

Palate: Upon the first sip, Traverse City Bourbon Whiskey envelops the palate with a velvety smoothness. Rich flavors of caramel, butterscotch, and toffee dance in harmony with undertones of toasted grains and oak. A subtle warmth lingers, accompanied by whispers of cinnamon and nutmeg, creating a beautifully balanced palate experience.

Finish: The finish is long and satisfying, with lingering notes of vanilla and oak that leave a lasting impression. Traverse City Bourbon Whiskey delivers a smooth and memorable finish, inviting you to savor every moment and anticipate the next sip. Truly a testament to the craftsmanship and quality of Michigan's whiskey-making tradition.

Bourbon must be distilled no higher than 160 proof, 80 percent alcohol-by-volume. Some whisky allows up to 90 percent alcohol-by-volume, but Bourbon does not. 160 proof Bourbon is as high as the proof can reach off the still.
Bourbon cannot be distilled at higher than 160 proof, and it must go into the barrel at 125 proof or lower. This keeps it from turning into a spirit more akin to vodka. Distillers add water to "proof it down" to 125 or less. At the time of bottling, bourbon cannot be lower than 80 proof.Although historians remain divided on exactly when bourbon was invented and where the name even derives from, we do know that Evan Williams opened the first commercial whiskey distillery in Louisville in 1783 — even before Kentucky was an official state — and that the 1800s were a booming time for the offbeat brown .In 2013, he launched Barrell Craft Spirits in Louisville, Kentucky, the epicenter of the American spirits industry. Instead of building his own distillery, Joe questioned the conventional wisdom and took a different course.
Most bourbons are distilled twice, usually once in a column still (beer still) which takes the strength up to approximately 50-60% abv and then again in direct heated copper pot stills known as 'doublers' (or 'thumpers' if the still is steam heated so emitting a thumping sound), which continue to remove fusil oils and ...
Bourbon is most often first distilled in a column-still and then distilled in a doubler or thumper, essentially an attached continuous pot-still. Traditional pot stills can be, and are used. Woodford Reserve uses a pot still for part of its makeup.Kentucky- Very Old Barton is a Kentucky straight bourbon that has been matured for an average of four to six years in charred, American oak casks before being bottled at 100 proof.