MB ROLAND KENTUCKY DARK FRIED WHISKEY
- 56.2 % ALC / VOL ( 112.4 PROOF )
- BOTTLE NO / 111 OF 726
- BOURBON WHISKEY
- UNITED STATES
An experiment in whiskey production that proved quite successful, these distillers smoke their locally grown, food grade corn using the same process that's used to cure tobacco leaves (dark fire). Low and slow, the corn is smoked in the same style of building that tobacco farmers used, and the process takes about a week. The whiskey is aged in used bourbon barrels.
The most kentucky thing about the story, is the local distillers and farmers that told them they "couldn't smoke the corn." Why not? Well because it had never been done before, obviously.
45% white corn, 17% rye, 33% dark fired corn, 5% barley.
Pretty unique but not a huge fan. Gonna let it sit for a while and re-visit after some time. Hopefully that will mellow out some of its sharp corners.