Kentucky Bourbon Distillers does not actually distill any whiskey, they purchase bulk whiskey and bottle it under various labels. Their bottling operation is located in the former Willett Distillery.
Both rye and wheat recipe bourbons have been bottled under the Vintage 17 label, but there is no way to distinguish them from the bottle.
N: This nose is crazy, redonkulous spicefest, stuff I've never smelled before in whiskey, like oregano. Wild. P: More of the same on the palate, a f***in spice rack, green tea! F: About 30 seconds after your last sip you get the lingering taste of chocolate ice cream. I had to eat half a pastrami sandwich to get this taste out of my mouth. This is a must try, but its just a little rough to me, so just B+.
Nose has a milder, oaky bourbon quality, with rye, and I swear I get peanut butter. The palate is rich, tasty, oaky ryed bourbon. Only mildly sweet, and the oak is rather heavy, but I don't think it's a ruining-it kind of heavy oak -- though some sips verge on slightly too bitter for me -- but not enough to dampen my enthusiasm. A bourbon for sipping by the fire.
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