Traverse City Barrel Proof Bourbon

Appearance: Traverse City Barrel Proof Bourbon exudes a deep, rich amber hue, reminiscent of glowing embers in the twilight. Nose: Upon first approach, the nose is greeted with a tantalizing aroma of caramelized sugar and toasted oak, intermingled with hints of vanilla bean and dark chocolate. Subtle notes of cinnamon and nutmeg linger in the background, adding a touch of warmth and complexity. Palate: The palate is greeted with an explosion of flavor, as waves of rich caramel, honey, and toffee cascade over the taste buds. Layers of oak and spice unfold with each sip, revealing hints of clove, black pepper, and a touch of leather. The mouthfeel is velvety and luxurious, coating the palate with a harmonious balance of sweetness and depth. Finish: Traverse City Barrel Proof Bourbon leaves a lasting impression with its long and satisfying finish. Notes of toasted oak and dark fruit linger on the palate, accompanied by a gentle warmth that invites another sip. The finish is smooth and lingering, a testament to the bourbon's impeccable craftsmanship and quality.

Bourbon must be distilled no higher than 160 proof, 80 percent alcohol-by-volume. Some whisky allows up to 90 percent alcohol-by-volume, but Bourbon does not. 160 proof Bourbon is as high as the proof can reach off the still.
Bourbon cannot be distilled at higher than 160 proof, and it must go into the barrel at 125 proof or lower. This keeps it from turning into a spirit more akin to vodka. Distillers add water to "proof it down" to 125 or less. At the time of bottling, bourbon cannot be lower than 80 proof.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 .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.
Most bourbons are distilled twice, usually once in a column still (beer still) which takes the strength up to approximately 50-60% abv and then again in direct heated copper pot stills known as 'doublers' (or 'thumpers' if the still is steam heated so emitting a thumping sound), which continue to remove fusil oils and ...
Bourbon is most often first distilled in a column-still and then distilled in a doubler or thumper, essentially an attached continuous pot-still. Traditional pot stills can be, and are used. Woodford Reserve uses a pot still for part of its makeup.Kentucky- Very Old Barton is a Kentucky straight bourbon that has been matured for an average of four to six years in charred, American oak casks before being bottled at 100 proof.

Size: 750 mL

Proof: 58.3%
*Please note that the ABV may vary