Whisky Comparison
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Flavor and Aroma Commonalities
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Wilderness Trail Small Batch Bourbon
Our Rye small grain Kentucky Straight Bourbon Whiskeys are offered as a Small Batch, up to 12 barrels per batch, which was the result of one fermenter. The goal of the Small Batch is to capture the total essence of more complex notes from multiple barrels from distillate of the same fermenter. Our Small Batch release mash bill is 64 percent corn, 24 percent rye and 12 percent malted barley using our yeast strains. We entered the cooper select, toasted and #4 char barrel at 110 proof after coming off the still around 137 proof.
64% Corn | 24% Rye | 12% Malted Barley | High Rye
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Independently Owned
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Nose: There's a peppery spice on the nose along with caramel and smoke notes.
Palate: They are joined on the palate by some sweetness, stone fruit, citrus, spice, a touch of nuttiness, and a hint of tropical fruit.
Finish: Finishes with plenty of spice and dried fruit.
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Finish
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Jim Beam Old Grand-Dad 80 Proof
Basil Hayden Sr. - known as Old Grand-Dad to the generations that followed - made bourbon the way he wanted. He went against the traditional “grain” of the time and chose to distill his bourbon with a higher percentage of rye. This way of crafting bourbon was likely something he handed down to his son. And in turn, his grandson. That was Colonel R.B. Hayden who would justly name his bourbon after his Old Grand-Dad. The recipe today remains inspired by Basil's original with complex flavors and an unmistakable spiciness. First bottled in 1882, very little has changed about it. And that's the only way we'd have it.
63% Corn | 27% Rye | 10% Malted Barley | High Rye
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Part of the Beam Suntory family of brands.
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Nose: Light cinnamon accompanied by vanilla, caramel, and a trace of baking spices are evident, but discreet.
Palate: Baking spices and a touch of cinnamon coalesce, forming a spicy base. A familiar caramel note offers a contrasting sweetness, accompanied by light apple.
Finish: As the baking spice and cinnamon dissipate, a sweet brown sugar flavor develops. The sweetness is accented by traces of apricot and oak, which quickly dissipate back to a lingering light spice.
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