The nose is complex, with aromas of toffee, hints of orange peel, herbs, honey, leather and oak. The taste is bold, dry and delicate with notes of candied almonds and very rich cocoa. The finish is dry and lingering.

Eye: Light caramel. Nose: A charge of rye and baking spice followed by strong notes of pepper, dill, vanilla and citrus. Lighter notes of citrus, nuts and fruit fade in and out. It’s a wonderful rye focused nose and I enjoyed it immensely. A great cask. Palate: Heavy rye and baking spices roll across the palate, forging the path for notes of citrus, dill, dark sweets and a bit of mint to come through. Like the nose the palate is rye centric and wonderful. Finish: Long spicy fade of wood, citrus and dark sweets.

Sweet aroma, with a slight burn. The corn coats the tongue with oil and vanilla.

Nose: Toasty and oaky with creamy vanilla. Palate: Lots of dried fruits and more vanilla, but this time in spicy pod form. Finish: Long and rich, with a whisper of smoke.

Nose: a palate of sweet honey and vanilla tones is balanced with orange and spice, hinting at the relatively high rye content. A few minutes in the glass lets the nose open up nicely. A distinct woodiness sits in the background. Palate: quite tannic and fairly peppery, with a heavily woody flavor profile. A hint of maple is noticeable, but more than anything, what stands out is the dry, tongue-coating mouthfeel. Finish: oak predominates on a long, but drying, nearly hot finish. Some vanilla also peeks through.

Appearance: Pale, with gold hints. Very clear. Nose: Corn dominates the nose, with slight oak and tobacco on the end. Taste: The tongue is greeted by a slight burn, followed with corn and butterscotch. The sweetness gives way quickly, however, to a medium alcohol burn, some pepper, cinnamon, and oak on the tail end. Finish: Dry, and medium in length, the burn continues for several seconds after the swallow. Pepper and spice mingle throughout.

Notes of sweet caramel, raisins and toffee that fade into notes of cinnamon and a touch of vanilla. The long finish has hints of dark chocolate and caramelized fruit, with just a touch of cherry.

Barrel House Select Bourbon is distilled from corn, rye and malted barley using a heavy rye mash bill and is barreled at 120 proof in #4 char barrels, then the entire batch is cut to 90 proof using Appalachian Mountain Spring Water.

Deep amber with ruby undertones, Basil Hayden’s Dark Rye offers oaky aromas that are balanced with dark berries and molasses on the nose. The rye whiskey features a complex blend of caramel, dried fruit and oak with additional notes of spice and a rounded mouthfeel along with a finish of lingering dried fruit and a hint of sweetness and rye spice notes, it adds.

Aroma: Spice, tea, hint of peppermint. Taste: Spicy, peppery, honey, light-bodied, gentle bite. Finish: Dry, clean, brief.

The nose bears caramel notes with a delicate stone-fruit backdrop. A robust and sturdy palate with some fine leather notes mingling with dry tobacco, a touch of oak and a hint of dried cherries. The finish is smooth and calming.

Winter wheat gives it a soft, sweet, approachable taste, and it’s aged 7 years in new, charred oak barrels for complexity. Its mildly sweet aromas and flavors of toffee, berries and spice with fresh mint.

This 12 year old Tennessee whiskey brings maple pralines and firewood to the nose. Vanilla, distant dark fruit and toasted almond tease the mouth. This whiskey lingers on the palate like a treasured memory.

The solera liquid is mingled with other fine whiskies aged and bottled at Stitzel-Weller. Aged in new charred American white oak barrels, this bourbon has a subtle aroma of fresh fruit and a taste that includes hints of dried apricot, ripe pear and a sweet roasted grain. The finish has notes of charred oak and warm winter spices.

The Belle Meade Bourbon classic expression is made from a proprietary blend of two high-rye-content mash bills and two yeast strains, barrel aged for six to eight years. Each selection of our flagship whiskey consists of just four barrels, chosen from the nation’s finest distillers, ensuring the highest quality when creating our award-winning signature flavor profile. It's delicious sipped neat or on the rocks. Because its 90.4 bottling proof lets it stand up to mixers other Bourbons can’t, it’s also an ideal foundation for your favorite cocktails. Flavors of maple syrup with floral and citrus zest notes give way to caramel and vanilla with bold rye spice. Proudly bottled in the state of Tennessee. Please enjoy responsibly.

Appearance: Perfectly balanced colors of copper, chestnut, and caramel. Aroma: Light notes of aged oak, vanilla, almond, and sugar cookie. Flavor: An elegant roundness; with appropriate notes of sweet oak, caramel, vanilla, and almond biscuit. Finish: A dash of aged rye and a pinch of cinnamon. The finish is smooth, consistent, and satisfying.

Mint, thyme and tobacco jump off the nose to accompany our usual vanilla and spice. On the palate hints of chocolate, ginger, and black pepper accompany a mild fruit. The finish is short with a slight sweetness.

Buffalo Trace Kentucky Straight Bourbon Whiskey is distilled, aged and bottled at the most award-winning distillery in the world. Made from the finest corn, rye and barley malt, this whiskey ages in new oak barrels for years in century old warehouses until the peak of maturity. The taste is rich and complex, with hints of vanilla, toffee and candied fruit. The smooth finish lingers on the palate. This will never change.

Color: Bulleit Bourbon’s quintessential medium-amber hue remains, surprisingly clear for being non-chill filtered. Nose: That sweet oak comes through immediately as toasted marshmallow and burnt sugar, followed but a refreshing bit of tree nuts (peanuts), cilantro, and fresh grass. Palate: Initial jammy fruit on the tongue like plum and cherries, mid-palate bite of black pepper, anise, fennel, and ends with bright acidity.

Bulleit Blenders Select is a bourbon that selectively mingles 3 of the 10 distillates used in their flagship Bulleit Bourbon. Aged for a minimum of 9 years, it was crafted to achieve a unique taste profile. Notes of vanilla bean, honey, dried fruit, and toasted oak.

Nose: Big heaps of cherries and vanilla, with subtle notes of leather and tobacco. Palate: Rather hot at first, the spices coming to the forefront. This is followed by peaches, more cherries and a little bit of orange zest. Finish: A smoky finish, carried by cinnamon, allspice and a hint of sweeties.

Originally established in 1856 in Paris, Kentucky, Chicken Cock quickly became one of the larger bourbon brands of the 19th century. Forced to move production to Canada when Prohibition started, Chicken Cock was smuggled across the border in tin cans, where it rose to fame as a popular serve at some of the era’s most famous speakeasies, including the legendary Cotton Club in Harlem. At the Cotton Club, when patrons ordered a “Chicken Cock,” waiters would present the tin can tableside and ceremoniously open it to reveal the bottle of Chicken Cock Whiskey inside. Duke Ellington writes about Chicken Cock in his memoirs, referring to the “brand that was served in a tin can.” At a rumored $15 per bottle Chicken Cock wasn’t for the light of pocket, but it was a small price to pay to secure a prime table near some of the greatest musicians of the era. After prohibition, multiple attempts were made to bring “the famous old brand” back to its former glory, but shifting drinking habits caused it, along with many significant American Whiskey brands of the 19th and early 20th centuries, to disappear. It is thus with great pride that we have the honor to reintroduce to the world this once famous (and we hope soon to be famous again) brand, paying homage to its great history while embracing the future with a bold new look and flavor. 

To help provide the necessary assistance and guidance toward resurrecting this high quality whiskey and re-establishing its once famous reputation, Grain and Barrel Spirits hired the services of long time industry veteran, Gregg Snyder, as the Master Distiller and Blender for Chicken Cock Whiskey. Through Gregg's years of vast experience and knowledge, not only with making high quality whiskey, but also with making high quality whiskey barrels, Chicken Cock Whiskey is once again being recognized as one of the  best whiskies available in the world.

Distilled, aged, and bottled in Kentucky, Chicken Cock Kentucky Straight Bourbon Whiskey has a rich, elegant mahogany hue color, a nose with a nice balance of oak tones with sweet notes of dried fruit, caramel and vanilla, and a taste which offers soft tannin upfront, which dissipates into delightful toasted oak lactones.  At 90 proof, there is a slight bourbon heat that lets you know this is a real-deal, full-bodied bourbon.  On the tongue, it evolves with a creamy, almost buttery mouth feel with sweet butterscotch notes followed by a wonderful vanilla wafer finish.  The bourbon is bottled in a prohibition-era replica of the original Chicken Cock bottle.

Nose: Caramel apples, fresh corn and cloves. Butterscotch sneaks in after a while. Palate: More corn sweetness, mixed with slight spiciness of rye and cinnamon. Finish: Medium and very rich with creamy vanilla.