Burnside Oreg Oak Rye Bourbon Whiskey

Appearance: Burnside Oreg Oak Rye Bourbon Whiskey presents a rich amber hue, reminiscent of the golden hues of an Oregon sunset, inviting anticipation of its complex flavors. Aroma: Upon nosing, delightful aromas of caramel and vanilla dance on the senses, intertwined with subtle hints of spice and toasted oak. The aroma evokes images of a forest in bloom, with notes of earthiness and sweetness harmonizing perfectly. Palate: The first sip reveals a velvety-smooth texture, with flavors of caramel, toffee, and vanilla enveloping the palate. The sweetness is balanced by a gentle spiciness, reminiscent of the Oregon wilderness, while toasted oak adds depth and complexity to the whiskey's profile. Finish: Burnside Oreg Oak Rye Bourbon Whiskey leaves a lingering finish, with the flavors lingering on the palate like the memories of a perfect day in Oregon. The warmth of the whiskey gradually fades, leaving a subtle reminder of its exquisite taste.

Burnside whiskey is barreled, blended, and bottled on-site at Eastside Distilling, Portland OR.
Burnside is what's known as a 'teaspooned' malt, which means that a tiny amount of whisky from another distillery is mixed with whisky from one distillery, so it can't be sold as a single malt under any distillery's name.
Whiskey is a general term for an alcoholic liquor made from fermented mashed grains. Bourbon is the term for a whiskey made from a grain mixture that is at least 51% corn. Bourbon was traditionally made in Bourbon County, Kentucky, and most bourbon is still produced in the state of Kentucky.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 ...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.
The origins of the name bourbon are extremely uncertain. However, the most prominent contenders are Bourbon County in Kentucky and Bourbon Street in New Orleans. Both took their names from the House of Bourbon, a European royal house of French origin.
For a whiskey to be considered Bourbon, its mash – the mixture of grains from which the product is distilled – must contain at least 51% corn. The rest of the mash is usually filled out with rye or wheat, and malted barley.
Bourbon is whiskey, whereas Scotch is whisky. The spelling difference comes from the translation of words from the Scottish and Irish Gaelic forms, but now it's used to distinguish whether a whisk(e)y is made in Scotland or not. Scotch whisky is made in Scotland, and Bourbon whiskey is made in America.

Size: 750 mL

Proof: 46%
*Please note that the ABV may vary