Kentucky County was created when the region west of the Appalachian Mountains was vanquished by the British in the American Revolutionary War’s Battle of Yorktown in 1781. At the time, John J. Bowman, a military governor, presided over the region, which was regarded as a part of Virginia. Virginia granted “corn writs,” or grants of 60 acres of land to pioneers who consented to move in Kentucky County and begin producing corn, in an effort to promote westward migration.

Approximately 2,000 farmers had relocated to Kentucky County and started cultivating corn within ten years. These farmers started milling and mashing their excess corn and distillery Noahs it into bourbon in order to prevent the spoiling of the additional grains they gathered. This was because the corn writs resulted in a tremendous increase in the supply of corn, with no commensurate rise in demand.

The small batch Kentucky bourbon whiskey made by noahs mill bourbon honors the pioneers of the past and their spirit of enterprise. The process of creating the bourbon involves combining no more than twenty Kentucky whiskey barrels, each with distinct qualities and a distinct flavor profile.

Different mashbills are used in the barrels used to make noah’s mill genuine bourbon whiskey, which is different from other small batch bourbons. Some casks contain rye as a secondary grain, while others contain wheat. The different formulations, which also vary in the amount of wheat and rye used in each cask, produce a layered bourbon with almost unmatched depth and complexity.

Small batches of bourbon are bottled at 114.30 proof after the barrels are left to develop for up to 20 years. The aroma of Noah’s Mill Small Batch Kentucky Bourbon Whiskey includes notes of toffee, vanilla, and dark coffee. A long, spicy finish is followed by notes of chocolate, marmalade, berries, roasted nuts, and toffee, which transition from the first suggestions of figs, dates, and dark fruits.

At the 2012 San Francisco World Spirits Competition, Noah’s Mill Bourbon took home two gold medals and was rated “highly recommended” by F. Paul Pacult’s Spirit Journal. Furthermore, it received a 93-point rating in 2012 from Jim Murray’s Whisky Bible.

scents of toffee, vanilla, raisins, and black coffee. A hint of chocolate, marmalade, berries, roasted almonds, and toffee replaces the first impressions of figs, dates, and dark fruits. long, toasty finish with a hint of spice.

Bourbon is one of the quintessential American products; while it is primarily made in Kentucky, it may be manufactured anywhere in the country.

It needs to be bottled at 40% ABV or higher and manufactured with at least 51% maize. So why not give this timeless American recipe a shot?

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