Kentucky Owl Takumi Edition Bourbon

50%

Appearance:
In the glass, the Takumi Edition Bourbon presents itself with a captivating deep amber hue, offering a visual prelude to the richness within.

Nose:
The aromatic journey begins with an inviting symphony of vanilla, caramel, and toasted oak. Subtle hints of dried fruits and warm baking spices intertwine, creating a complex bouquet that sets the stage for an extraordinary tasting experience.

Palate:
Upon the first sip, the bourbon unfolds with a velvety smoothness that envelops the palate. The meticulous blend of grains contributes to a harmonious balance, revealing flavors of sweet honey, decadent toffee, and a subtle touch of cinnamon. The palate is a testament to the artisanal approach, showcasing precision and depth.

Finish:
The finish is a grand crescendo, with a lingering warmth that carries echoes of dark chocolate and a whisper of spice. Takumi Edition Bourbon leaves a lasting impression, inviting reflection on the craftsmanship and dedication that define this exceptional release.

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.