Appearance:
In the glass, this distinguished rye whiskey displays a deep, radiant amber hue, hinting at the rich maturation process it has undergone in the finest Kentucky oak barrels. Its lustrous and inviting appearance sets the stage for a memorable tasting experience.

Nose:
Upon the first nosing, a captivating bouquet of aromas emerges. Delicate notes of vanilla and toffee intertwine with the robust spice characteristic of quality rye. A subtle undertone of charred oak adds depth, inviting anticipation for the complex flavors that await.

Palate:
The initial sip unfolds a symphony of flavors that dance gracefully on the palate. Old Pepper Finest Kentucky Oak Straight Rye Whiskey boasts a bold and robust rye character, with a medley of spices such as cinnamon, clove, and a hint of black pepper. Layers of complexity reveal themselves, accompanied by a velvety texture that carries the essence of dried fruits, a touch of dark chocolate, and a whisper of honey.

Finish:
The finish is a testament to the craftsmanship behind this exceptional rye whiskey. Lingering warmth and a subtle sweetness persist, leaving a lasting impression of well-integrated flavors. The finale, marked by the enduring influence of the Kentucky oak barrels, provides a satisfying conclusion to a truly indulgent 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 ...