James E. Pepper 1776 Straight Bourbon 100 Proof

Appearance: A deep amber hue, reminiscent of polished mahogany, greets the eye as the bourbon settles in the glass. Its viscosity hints at a well-aged spirit, showcasing the richness that awaits. Nose: Upon the first inhalation, the nose is met with a symphony of inviting aromas. Notes of caramelized sugar and vanilla immediately make their presence known, complemented by a subtle undertone of toasted oak. As the bourbon breathes, a delicate interplay of spices emerges, adding depth and complexity to the olfactory experience. Palate: The initial sip unfolds with a velvety smoothness, coating the palate in a luscious embrace. Robust flavors of toffee and butterscotch dance harmoniously with the warmth of baking spices, creating a delightful balance. The high proof is assertive but not overpowering, delivering a bold character without sacrificing the nuanced intricacies. Finish: The finish is a lingering tribute to the craftsmanship behind James E. Pepper "1776 Straight Bourbon 100 Proof." As the flavors gradually fade, a subtle warmth persists, leaving a lasting impression of charred oak and a touch of dark chocolate. The final echoes of this bourbon's journey provide a satisfying conclusion to a truly memorable tasting experience.

Distilled and bottled at the historic James E. Pepper Distillery (DSP-KY-5) in Lexington, Kentucky. Single Barrels, Small Batches, and Finishes: Age statements and bottling proofs on labels; bottled by hand at the Historic James E.
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.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 .100 Proof - Un-Filtered - 60% Corn, 36% Rye and 4% Malted Barley in the Mash Bill; Aged 3-4 years; Distilled at the Lawrenceburg Distillery in Indiana or Bardstown Bourbon Co. in Kentucky (see back label for state of distillation). Cut to Proof and Hand Bottled at the Historic James E.
Cody Giles. A native of Adair County, Kentucky, Head Distiller Cody Giles is a graduate of the University of Kentucky Chemical Engineering program, and their Distillation, Wine, and Brewing Studies program.
1776 (MDCCLXXVI) was a leap year starting on Monday of the Gregorian calendar and a leap year starting on Friday of the Julian calendar, the 1776th year of the Common Era (CE) and Anno Domini (AD) designations, the 776th year of the 2nd millennium, the 76th year of the 18th century, and the 7th year of the 1770s decade ...

Size: 750 mL

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