James E. Pepper 1776 Straight Rye Whiskey

Appearance: This rye whiskey presents itself with a captivating deep amber hue, showcasing the rich influence of new charred oak barrels during the aging process. Its clarity and warmth invite anticipation for the sensory journey ahead. Nose: Upon the first nosing, an enticing aroma emerges – a delightful interplay of spice and sweetness. The nose is greeted by bold notes of cinnamon and nutmeg, complemented by a subtle undercurrent of honey. The toasted oak adds depth, creating a balanced bouquet that foreshadows the complexity within. Palate: The initial sip reveals the robust and assertive character of 1776 Straight Rye Whiskey. The high rye content delivers a bold spiciness that dances on the palate, accompanied by layers of caramel and vanilla sweetness. A subtle earthiness adds complexity, creating a well-rounded and satisfying flavor profile that speaks to the craftsmanship of the distillation process. Finish: The finish is a testament to the whiskey's depth and balance. Lingering warmth and spice persist, accompanied by a subtle sweetness that lingers on the tongue. The interplay between the spice and sweetness creates a harmonious and memorable conclusion to each sip.

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: 50%
*Please note that the ABV may vary