Bloody Butcher Bourbon skus_000139440 seeing how there are no

seeing how there are no sherry butts involved) - the custard presumably is oaky vanilla - hammers home that barley - fruitiness to make for a bit of a free-for-all

this wine is well proportioned and dense

A fun liqueur with the summery

There are hints of dark fruit

Bloody Butcher Bourbon skus_000139440 seeing how there are noNew Liberty's Rob Cassell turned to Doylestown's Castle Valley Mill for the deep red kernels of Bloody Butcher corn, a magenta purple heirloom varietal that's not well suited to industrial farming (its skinny stalks can't handle a fall storm) but that is noted for its fruitiness and an oily richness that's prime for grits and whiskey. It makes up 68 percent of this mash bill, well exceeding the 51 percent corn minimum required to be called bourbon.