Puncher's Chance The Undisputed Single Barrel Bourbon

Appearance: Rich and inviting, Puncher's Chance displays a deep, burnished amber hue that catches the light with a warm, golden glow. Swirling the liquid in the glass reveals thick legs that slowly cascade down, indicating the bourbon's substantial body. Nose: The aroma is a harmonious blend of sweet and savory notes. Initially, there's a burst of caramel and vanilla, reminiscent of freshly baked butterscotch cookies. As the bouquet unfolds, subtle hints of toasted oak and a touch of leather emerge, adding a layer of complexity to the olfactory experience. Palate: Puncher's Chance delivers a bold and robust palate that commands attention. The first sip unveils a luscious wave of rich toffee, complemented by a decadent layer of dark chocolate and a trace of ripe stone fruits. The mouthfeel is full-bodied and velvety, embracing the palate with a satisfying warmth that gradually intensifies. Finish: The finish is a lingering crescendo of flavor, showcasing the bourbon's exceptional maturity. As the sweetness subsides, a medley of baking spices, including cinnamon and nutmeg, emerges, providing a delightful balance to the initial sweetness. The oak influence becomes more pronounced, contributing a subtle smokiness that leaves a lasting impression.

A bourbon whose time has come – it's distilled, aged and bottled ​all ​in the heart of Kentucky. Crafted in the experienced hands of our Master Distiller, Kevin Curtis, a seasoned pro who refined his career as a former distiller of some of the most prestigious world-class bourbons.
Distiller Pro. Launched in September 2020, this no-age statement release is bottled at 90 proof. . Puncher's Chance is a whiskey brand under the portfolio of independent producer Wolf's Spirit Distillery which is based in Oregon.
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.
In 2013, he launched Barrell Craft Spirits in Louisville, Kentucky, the epicenter of the American spirits industry. Instead of building his own distillery, Joe questioned the conventional wisdom and took a different course.
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.
A majority of bourbon is put through the distilling process twice. The first round involves distillation in a beer still. The second round involves distillation in heated copper pot stills, referred to as doublers or thumpers. These rounds serve to boost the alcohol content and remove impurities.

Size: 750 mL

Proof: 54%
*Please note that the ABV may vary