Hidden Barn, the whiskey brand that recently hired former Old Forester Master Taster Jackie Zykan, has announced their first bourbon release: Hidden Barn Small Batch #001.
Zykan, who received universal acclaim for her impact at Old Forester, worked with Master Distiller Royce Neeley, of Neeley Family Distillery, and their partners, Nate Winegar and Matt Dankner of Colorado’s 5280 Whiskey Society. Their efforts yielded seven barrels for this initial offering, hitting retail later this month.
“We wanted to produce the kind of whiskey we would be proud to share, we wanted to lift the guardrails and pursue boundless creativity and unmatched quality in our process,” says Zykan, now the master blender for Hidden Barn. “Hidden Barn whiskies are full of subtlety and nuance, emphasizing quality at every turn and crafted to be shared in the celebration of good friends and good whiskey.”
Hidden Barn Kentucky Straight Bourbon Whiskey’s first series, the Whiskey Made the Hard Way series, is comprised of distillate produced at the Neeley Family Distillery. The bourbon was fermented using wild yeast and is double pot distilled. It was collected at 127 proof, and entered the barrel at 110 proof.
The seven barrels represent some of the first lots to mature under the eye of Neeley. To maintain the integrity and viscosity of the liquid, the bourbon is screened for sediment, and sees no additional filtration.
The mash bill is 70 percent corn, 20 percent rye and 10 percent malted barley. Flavors and aromatics include: almond, butterscotch, sweet cherry, dried fig, black tea, spearmint, allspice, black pepper, grapefruit peel and cardamom, the company reports.
Hidden Barn Kentucky Straight Bourbon Whiskey Batch #001 aged between four and five years, and is bottled ay 106 proof. The suggested retail price is $74.99 per 750-ml. bottle.
Initial availability is in Kentucky, Colorado, Florida and California, with additional distribution expected before the end of the year. The post Hidden Barn Announces First Whiskey Release first appeared on Beverage Dynamics.
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Author: Kyle Swartz