It’s quite a unique Bourbon, unlike anything we’ve ever made or tasted. The experience is something of a three-way conversation between the dry cocoa quality of the chocolate malt; a balanced amount of oak; and this unique spicy quality (sort of like kasha-style buckwheat, perhaps blueberry skin) quite distinct from that of rye. The finish dances away on the oaty spice, dusted with Belgian cocoa. Despite the suggestion of “chocolate” in the grains and the name, it never turns cloying, tending to delicate dryness.

Tasting Notes
BOTTLED IN BOND
WITHOUT CHILL FILTRATION
AGED AT LEAST 4 YEARS
100 PROOF
MASH BILL:
65% CORN 20% MALTED OATS
7% PALE ALE MALT
5% STEEL CUT RAW OATS
3% CHOCOLATE MALT
Nose: Forward and well-oaked, emergent dark cocoa; water adds a mélange of dry cocoa notes and a unique spicy quality
Palate: Lovely dryness with a sweeter inner core, surprisingly delicate, and the dry cocoa jousts with oak and that unusual spice