In the United States, bourbon must be brewed from a mashbill that contains at least 51% maize, matured in new oak barrels, and bottled at 80 proof or higher, according to federal laws (specifically, 27 C.F.R. 5). Hirsch Small Batch High Rye is matured for eight years in brand-new, charred barrels made of American oak.

Adolf Hirsch, a former Schenley Co. executive who purchased several aged barrels of bourbon from the renowned Michter’s Distillery prior to its closure in 1988, is credited with giving their whiskey its moniker.

Charles K. Cowdery wrote a book titled “The Best Bourbon You’ll Never Taste” on this renowned whiskey, which was distilled in the spring of 1974. Constructed by Adolph Hirsch from a single 400-barrel batch, it was produced under contract at Bomberger’s distillery, which is located outside Schaefferstown, Pennsylvania, the location of the renowned Michter’s whisky.

Buffalo Trace, located in Frankfort, Kentucky, produced this 2003 bottling, which is known in the inner circles as “gold foil.” Julian Van Winkle III was in charge of the previous bottle. Sazerac purchased the Pappy Van Winkle name in 2003. This amazing bourbon, which is made in the Kentucky pot-still method, is regarded by many as one of the best available. Due to its complicated ownership history, this rare whiskey has a legendary beginning and almost mythic stature. While you can, get it.

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Notes on Tasting

The scent has rich sweetness, caramel and vanilla that are creamy, and then oak spice. A dry oaky finish with smoke, baking spices, and a hint of black pepper follows the palate’s silky, layered layers, which mimic the scent and reveal gentle notes like vanilla and caramel.