Appearance:
In the glass, The Wiseman unveils a radiant amber, captivating the eye with the promise of depth and character.

Nose:
The aromatic journey begins with a bold embrace of rye spice, a hallmark of this distinguished whiskey. Interwoven with the spice are notes of vanilla, caramel, and a subtle hint of dried fruits, creating a complex and inviting bouquet.

Palate:
Upon the first sip, The Wiseman envelops the palate with a velvety smoothness that reveals the masterful blending within. The high rye content takes center stage, offering a symphony of warm baking spices, honeyed sweetness, and a touch of oak. Meticulous aging in charred barrels contributes to the whiskey's depth, elevating it to an extraordinary level.

Finish:
The finish is a grand finale, leaving a lingering warmth with echoes of spice and a nuanced touch of dark chocolate. The Wiseman stands as a testament to the artistry and tradition of Kentucky Owl, offering a memorable and sophisticated conclusion to the tasting experience.

In 1886, rye whiskey was produced in 17 states. Rye whiskey largely disappeared after Prohibition. A few brands, such as Old Overholt, survived, although by the late 1960s former Pennsylvania brands like Old Overholt were being distilled mostly in Kentucky.
A bold Kentucky Straight Bourbon Whiskey, rich in rye aromas, delivering a unique spice and smooth finish. Distilled, matured & bottled in Bardstown, Kentucky, USA. Made with legendary craftmanship, distilled with unbridled spirit.This year's release of 51 barrels came from one production date, July 19, 2007. All the barrels were aged in Warehouse G at the Brown-Forman Distillery,” said Morris. “This showcases what a difference each individual barrel has at this extreme age on the color, flavor, and aroma of this wonderful whiskey.On its way to becoming bourbon, Kentucky's water flows through limestone reserves – the same mineral said to make our horses grow stronger. Along with our ideal climate and fertile soil for growing corn and other ingredients, you've got yourself the perfect conditions for bourbon-making.An especially prominent variation is the labeling "Kentucky Straight Bourbon Whiskey", used to indicate a straight whiskey made in Kentucky from a mash of at least 51% corn grain. For a straight whiskey to be called corn whiskey, it must use a mash with at least 80% corn and be aged in used or uncharred barrels.The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water. The “mash bill” must have a minimum of 51% corn. For most bourbons, the average is about 70%. Other grains such as rye, malted barley, and wheat are considered “flavor” grains.Most distillers put bourbon through distillation twice. In the first step, the bourbon goes through column stills. The second round distills it through attached, heated copper pot stills. These bourbon distillation rounds boost the alcohol content of the liquid and remove the mash and other impurities.