Copper & Kings, a Louisville-based distillery recognized for his or her American brandy, has introduced one thing never-before-tasted from the model: bourbon.
For now, Copper & Kings Bourbon is accessible completely at Copper & Kings Distillery by means of a bottle-your-own tour, the Barrel-to-Bottle expertise.
Tour friends can style the flavour profiles of various barrels and finishes. Following the tasting, friends can then fill their very own choice straight from the barrel, at cask power. Every bottle is hand-signed and dated by Head Distiller Brandon O’Daniel. The Barrel-to-Bottle expertise is a $35 tour, plus the $65 for the hand stuffed bottle choice.
The preliminary Copper & Kings bourbon options sourced bourbon, aged between 5 and 6 years, and completed for 13 months in Copper & Kings American Brandy barrels. In whole, this primary launch contains 14 single barrels, completed in both apple or grape brandy barrels. The ensuing liquid is a chance to discover the best way that bourbon’s attribute notes of vanilla, spice and tannin develop with conventional brandy notes to create a style expertise.
Friends of the Bottle-Your-Personal-Bourbon expertise can have the choice to decide on which single barrel end they like: grape or apple.
Bourbon aged in apple barrels begins with inexperienced apples and summer time orchard on the nostril with slight notes of cinnamon and winter spice, the corporate experiences. On the palate, candied inexperienced apples and basic bourbon caramels with slight earthy tones give option to baking spice, toffee and baked apple.
Commercial
Bourbon aged in grape brandy barrels opens with dried purple fruits, caramel on the nostril, complemented by tobacco barn notes and slight dry earth tones, the corporate experiences. On the palate, basic bourbon notes are adopted by candy grapes and dried apricots, with hints of persimmon and grapefruit, giving option to overripe honeysuckle with cocoa, cherry bark and darkish ripe fruit.
In 2020, Constellation Manufacturers acquired Copper & Kings.
