Wilderness Trail Bottled-in-Bond Bourbon

A little over four and a half years ago, my wife noticed that a craft distillery out of Kentucky was following her on Twitter. As she didn't tweet very often, this was a surprise for her, and she reciprocated the follow. 

A little while later (late October 2013), she noticed a tweet stating "Sign up for a limited time to reserve your bottle from our first release of Wilderness Trail Bourbon." Being enthusiastic, she signed up. She asked me if I wanted to sign up as well, but as craft bourbons were (are) far from a sure thing, I declined to also get on the list. To be honest, I wasn't sure I'd want two bottles, much less four from a distillery I hadn't heard of before.

Of course, that distillery didn't stay unknown for long. In December of that year, Chuck Cowdery profiled them on his blog, letting us know that the new distillery was just the latest venture from a (then) decade-old company named Ferm Solutions. To quote the company website: "Ferm Solutions is a leading research, product development, engineering and technical service provider to the ethanol and distilled spirits industries."

 This information set my mind at ease. If the company knew enough about fermentation and distilling to make products for and advise others on it, they could very possibly make a decent product themselves. Then I remembered that Town Branch was also part of a large company that should have been able to lend some expertise and they still made a pretty lousy bourbon.

And so I pretty much forgot about being on the Wilderness Trail list until my wife received an email this spring informing her that the bourbon was ready and asking if she still wanted to purchase hers. Remembering the good things we'd read about them over the years, and using it as a good excuse for a long weekend in Kentucky, we jumped at the chance. 

Wilderness Trail Bottled-in-Bond Bourbon

Purchase Info: We bought two 750 mL bottles, one in a commemorative box for $79.99 and one for $45 without. 

Details: Single Barrel. Barrel# 14C28A. Bottle# 37/242. 50% ABV. Non-Chill filtered. Sweet Mash bourbon.

Nose: Classic Bourbon notes of caramel, oak, and vanilla are joined by cooked cereals and cinnamon. 

Mouth: Follows the nose with caramel, oak, cooked cereals, and cinnamon. 

Finish: This is a finish that lingers in both the mouth and the chest. Warm and long. Lingering notes of cinnamon and oak.

IMAGE: A hand-drawn smiley face.

Thoughts: I wasn't paying attention to Wilderness Trail previously, but I sure am now! This is one of the few Craft Distilleries to have put out a product that can not only compete with the big boys in their own style but would beat some of them too. I really like this and cannot wait to see what comes next.

And yes, now I'm kicking myself for not getting on the list too. 

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Good reviews and High West American Prairie Bourbon

An interesting thing that I've only recently realized is that while my hobby is providing reviews for things that other people have made, my living is made providing services and creating objects that live and die by reviews from other people. I'm a Freelance Graphic Designer, I have an Etsy store, and I watch people's dogs. 

It is amazing how bad a poor review or a lost client can feel when you've worked your ass off. It is why I try to couch negative reviews in the nicest way possible. Very few people set out to purposefully create a bad product so just because I think a poor review is justified and is good for consumers, I don't want to discourage someone just because being a dick will get more clicks than being nice about it. 

Conversely, a great review will make you feel like you are on top of the world. Like all the hard work you put into a job was noticed and made someone's life better. It's even better when that good review is hand-delivered and is accompanied by whiskey. 

Which is what happened to me last week. 

There is a dog that I have been watching at least once a week for the last six months or more. He was just a pup when it started and we've had the pleasure of watching him grow up. Last Friday, our client came up the walkway holding a bag that looked suspiciously like a booze bag. In it was a very lovely card letting us know how much she appreciated all we do for him and a bottle of High West American Prairie bourbon. Which was doubly appreciated as we hadn't reviewed it previously. 

Long story short: if you appreciate someone, let them know. It'll make their day.

High West American Prairie Bourbon

Purchase Info: This bourbon was a lovely gift of appreciation from a dogsitting client. Suggested retail price is $34.99.

Details: Age stated as 2 years old. The High West website says that is is a blend of 2- to 13-year-old straight bourbon whiskeys with one of them being an MGP bourbon of the 75% corn, 21% rye mashbill.

Nose: Butterscotch, mint, cinnamon and a hint of pickle juice. 

Mouth: Sweet with a nice mouthfeel. Caramel, nutmeg, dusty oak and a hint of anise. 

Finish: Medium length. Notes of cinnamon, mint, and oak. 

Thoughts: The folks at High West have a reputation for sourcing whiskeys from multiple distilleries and blending them to make a tasty end product. This is no exception. Even though the product is legally only 2-years-old, this is a pretty good dram. They recommend using it in a cocktail, but I think it works just fine on it's own. 

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Tattersall Straight Rye Whiskey

About two and a half years ago, I paid a behind-the-scenes visit to Tattersall Distilling in Minneapolis, Minnesota. I walked away impressed with what they were doing and how they were doing it. The one thing I was a bit sad about was the lack of whiskey. But, knowing that better times (or at least times filled with more whiskey) were ahead, I wrote the following: 

The notable exception is whiskey. Right now the cocktail room uses a bourbon that is sourced from a distillery in Kentucky and bottled by them for use in their cocktails. 
Don’t be sad though. They have started production on a rye whiskey as well as wheated and rye bourbons. The rye whiskey will be 100% rye using rye grain and rye malt and aged for at least two years. They want to put out a straight product. 

Well, it looks like days full of whiskey have arrived for Tattersall as their two-year-old rye whiskey is now for sale at many fine liquor stores in the state of Minnesota. As soon as I saw the announcement I ran out to buy a bottle. 

Tattersall Straight Rye Whiskey

Purchase Info: $34.99 for a 750 mL bottle at Total Wine, Burnsville, MN

Details: 50% ABV. 100% Rye mash. 

Nose: Dark rye bread

Mouth: Nice, thick mouthfeel. Rye bread, molasses, mint, and nutmeg.

Finish: Not very hot but the flavors of wintergreen and molasses last a very long time.

Thoughts: This is a very interesting whiskey. Based on the timeframe and the fact that they say it is 100% rye, I have to assume that they stuck with the rye and rye malt recipe that they mentioned to me a couple years ago. If so, I think you should try this whiskey. Maybe at a bar, but give it a try. I admit this will not be to everyone's tastes but I like it. I like the idea of more rye styles than barely legal rye (51% rye) and 95-5 rye (MGP) being on the market even more.

Curious on what else Tattersall is doing? Well, when this came out they also put out a whiskey made from Stargrazer, a beer from local brewer Bauhaus Brewlabs. And looking back at that old post I found this tidbit: 

For the bourbons, though they wouldn’t tell me the ingredient ratios, they did let me know that they are using different malts for both the wheat and the rye bourbons as well as a specialty yeast that was developed in Scotland. 

Hmmm.... this might be one to keep an eye on.

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Ragged Branch Virginia Straight Bourbon Whiskey

I state in my Statement of Ethics that if I accept a review sample, I will disclose it at the beginning of the article. Please consider it disclosed. I’d like to thank Ragged Branch Distillery for providing this sample to me with no strings attached. 

Right as the new year was beginning, I received an email from the folks at Ragged Branch Distillery asking if I would review their bourbon. I, having no idea who Ragged Branch Distillery was, said yes. Because, heck, you never know if it will be good until you try it. 

So who is Ragged Branch Distillery? I've never met them, but I am going to go out on a limb and say that Ragged Branch is run by very enthusiastic, very detail oriented people. Most samples, if they come with any information, come only with a PR card or flyer. These came with sell sheets, photos, and a six-page history of the company. 

I was ecstatic. I love it when producers tell me way more information than I thought I wanted to know. I love the enthusiasm. And I love the transparency. I'm not going to reproduce their entire story for you, but here are the high points. 

Ragged Branch began like many craft distilleries do, with a conversation amongst friends over drinks. It was 2009 and the friends, all of whom worked in the home building industry, were suffering from the effects of the downturn in the housing market. But, as it sometimes does, a stretch of bad luck and a few drinks turned into inspiration. From there, the friends enlisted the services of David Pickerell to help teach them just what it would take to get up and running, and how to, you know, actually make bourbon. 

But it wasn't smooth sailing. There were a few hiccups along the way. One, involving a snowstorm, stranded Mr. Pickerell at their house for four days. Another involved a mixup with a license application and quite a few agents of the Virginia ABC. Luckily that last one was worked out right away.

Ragged Branch is truly a farm-to-table operation. The grain used to create the bourbon is grown on land owned or leased by the distillery. They grow, grind, mash, distill, age and bottle right there on the farm. The bourbon is aged in new 53-gallon barrels with a #3 char. Spent mash is fed to the beef cattle they raise. 

Fast forward eight years and the bourbon, and the beef, is finally on sale. No, it's not an eight-year-old bourbon. But it isn't sourced, and it is straight. And both of those are to be commended. 

But how does it taste?

Ragged Branch Distillery Wheated Bourbon

Purchase Info: The producer kindly provided this 100mL sample for review purposes. It retails for $48.99 for a 750 mL bottle at Virginia ABC stores.

Details: 45% ABV. Made from a mash of 66% corn, 17% wheat and 17% malted barley.

Nose: Earthy with cinnamon candies, fresh cut lumber, dried fruit and creamed corn.

Mouth: Nice thick mouthfeel. Spicy and sweet with honey, allspice, cornbread and dried fruit. 

Finish: On the longer side of medium. It starts sweet and spicy but that fades into a warm drying sensation. 

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Thoughts: When I nosed this, I thought that it was going to taste very young. I was pleasantly surprised to find that the youth was tempered in the mouth. It's youth wasn't expressed as "new-makey" but instead as cornbread and a spicy brashness. Yes, it tasted young, but it is a very well put together bourbon and would be a great pickup for those whose palates run toward young bourbon. I like it, but for me, it still tastes a bit young to be a regular drinker. It would make a nice change of pace though.  

Ragged Branch Distillery Rye Bourbon

Purchase Info: The producer kindly provided this 100mL sample for review purposes. It retails for $48.99 for a 750 mL bottle at Virginia ABC stores.

Details: 45% ABV. Made from a mash of 66% corn, 17% rye and 17% malted barley.

Nose: Green apple, mint and rye spice. After a bit of time dried grain and buttered popcorn notes appear.

Mouth: Follows the nose with green apple, mint and rye spice. There is also some warm cinnamon candy as well. 

Finish: Warm, spicy and of medium length. I'm getting cinnamon candies and waves of spicy heat. 

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Thoughts: I am legitimately impressed by this bourbon. Most of the time when reviewing a craft bourbon you need to use words that show that it still tastes like a young bourbon. Recommending it to people that like that. This one doesn't need any of that. This is good. Period. I've got a trip this summer that will take me through Virginia. A bottle of this one is coming home with me. And I have a feeling it will not last long in the house.

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Old Pogue Master's Select - Revisited

A little over four and a half years ago, I last reviewed Old Pogue. It was a bottle that my wife liked to get whenever we would go to Kentucky. At the time, my take was: 

"Overall: I liked it. I'll certainly buy it again. It's not a go-to bourbon, but it'll do when the mood strikes."

In the intervening years, as bourbon stocks for sourcing have run low, the product has become much harder to find. being released only intermittently. But while at BourbonFest this past September, I started seeing it on the shelves again. This time the price had gone up considerably, having reached over $100 per bottle. 

I was reluctant to pay that much for it, and my wife was conflicted about it. Well, until she got a bidding number at the Master Distiller's Auction at the Oscar Getz Museum of Whiskey History. Then all of a sudden she could justify it as a charitable gift to the museum that happened to come with a bottle of bourbon. The distillery couldn't be reached for comment, so I'm not sure if it is a current bottle or an older batch, but in any case, a bottle came home with us in September.

Knowing that the source of the bourbon was probably quite different than it was previously, I was curious to see how the juice compared to what I had reviewed last time. Luckily back then, I used to keep a sample library of every purchase. And so I pulled out an Old Pogue sample and tasted them head-to-head. Here is what I found:

Old Pogue Master's Select: Batch 6822 

Purchase info: You don't really expect that I'll remember where I bought this back in 2012/13 do you? I didn't think so. But I want to say it was in the $40-50 range. 

Details: 45.5% ABV. Batch 6822 

Nose: Caramel, green apple, vanilla and baking spice.

Mouth: Lightly flavored with caramel, vanilla, and baking spice.

Finish: Gentle burn with lingering green apple and baking spice.

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Thoughts: This is good. It isn't a "knock-your-socks-off" powerhouse of a bourbon, but it is a very tasty one. It almost reminds me of one of the good batches of Angel's Envy, just without the port flavors. 

Old Pogue Master's Select: Batch 6899

Purchase info: Roughly $100 at the 2017 Master Distiller's Auction to benefit the Oscar Getz Museum in Bardstown, KY. (Suggested retail price is $110 for a 750 mL)

Details: 45.5% ABV. Batch 6899 

Nose: Caramel, vanilla, red fruit, cotton candy, wintergreen and floral notes.

Mouth: Cinnamon, mint, floral notes, along with wintergreen candy.

Finish: Warm with lingering wintergreen, mint, and spice notes.

Thoughts: While I used to enjoy Old Pogue, I never liked it quite as much as my wife did. I tend to like powerful bourbons (flavor not proof) that fill the mouth with flavor. So, I would normally leave the bottle for her to enjoy so that she could have more of it.

Not this time. This bottle has the kind of mouth-filling flavor that my wife will need to share. I like this very much. Not so sure I want to pay this much for it though.

In summary, these are very different. I really like the newer bottle better while my wife prefers the old one. Both of us prefer the old price, as you might expect.

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Yellowstone Limited Edition 2017

I state in my Statement of Ethics that if I accept a review sample, I will disclose it at the beginning of the article. Please consider it disclosed. I’d like to thank Common Ground PR for providing this sample to me with no strings attached.

My wife has been sick lately. The kind of cold that kills your taste buds. As such, she missed out on doing the tasting for tonight's review (and the latest sample that the Whiskey Fairy dropped off). Don't get me wrong, she hasn't stopped drinking whiskey. But since she can't taste the difference between the cheap stuff and the good stuff right now...yeah she's been getting the cheap stuff. 

Tonight's bourbon is the latest Limited Edition of Yellowstone. A bourbon name that from all accounts started out pretty good, was sold, became not good, and has now become a pretty tasty bourbon again. Some of that resurgence is probably because the brand has come home to the family that helped it gain it's initial rise to fame. You see, Yellowstone was owned by Luxco back in the bad old days and it seems they wanted it to be more than just a bottom-shelf dweller. So these days Luxco has partnered with Limestone Branch Distillery to produce the brand. 

Limestone Branch is a craft distillery in Lebanon, Kentucky and was started by Stephen and Paul Beam. The Beam brothers are descendants of both the historical brand owners and the distillers that made the historical Yellowstone whiskey. Luxco bought part of the distillery, and the brothers now make the bourbon their ancestors made. 

Last year, I was a big fan of the 2016 Limited Edition. So much so that I went out and purchased a second bottle with my own money. It was a whiskey created from the vast stocks that Luxco has access to and it was very well done. So I was interested to see what they would do this year. I got even more interested in the 2017 edition when I noticed that in addition to bourbon from the vast Luxco stocks, it is also the first to contain bourbon distilled at Limestone Branch. 

Yellowstone Limited Edition 2017

Purchase Info: This sample was provided by Common Ground PR, but the suggested price is $99.99

Details: 50.5% ABV. Finished in charred wine casks. According to the press release, this is made from 7- and 12-year-old sourced bourbon and 4-year-old Limestone Branch distilled bourbon.

Nose: Caramel, leather, tobacco, and baking spices.

Mouth: Baking spice, caramel, black pepper and red fruits.

Finish: Warm and long with lingering notes of nutmeg and red fruits. 

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Thoughts: Once again, Stephen and Paul Beam have knocked this one out of the park. I liked last year's enough to want more than the 200 mL sample they sent. I think I like this year's enough to want more than the 750 mL bottle they sent me. I have a feeling I will be grabbing this again should I find it for a good price. And on a freelancer's budget, that's saying something.

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George Washington's Mt. Vernon Distillery and Gristmill

First off, I'd like to thank Steve Bashore, Director of Historic Trades at Mt Vernon for taking time out of his schedule to show us around while also trying to complete a distilling run, something that is normally not available to the public. 

One of the things I like best about going to the Kentucky Bourbon Festival is meeting people. There are so many people from so many places that visit. If you talk to the folks around you, you are almost guaranteed to find someone interesting. 2017 was no exception for me. This time I met friend-of-a-friend, Steve Bashore. Steve is the Director of Historic Trades at George Washington's Mt Vernon and, among other things, is in charge of the rebuilt distillery and gristmill there. 

Steve is passionate about his work and I am a big fan of history so we hit it off almost immediately. In fact, I think they closed down the first event we attended around us while we were having our conversation. If my wife hadn't interrupted we might have been there for as long as they were polite enough to let us stay.

One of the topics of conversation was, obviously, where he works. I told him about the failed attempt to visit the last time I was at Mt Vernon (it was closed for the season) and he extended an invitation to show me around personally the next time I was in the area. It turns out the next time I was in the area was two weeks ago, which was perfect timing as it was when they were doing one of the two distilling runs they do per year.  

This is the reproduction of George Washington's Distillery. If you've been on big whiskey tours, this doesn't look like much. It's a historic-looking building in an area full of them. But before the original burned down in the early 1810s, the modest building on this spot was counted among the largest and most profitable distilleries in the young country. This reproduction is fully functioning and twice a year fires up to produce a run of rye whiskey using grain ground on the premises. 

Upon entering the recreated distillery, I was struck by how dark it was. Even with modern lighting in use. The original (and some of the tours) used lanterns and candles to light the interior. I can only imagine how much darker it was in the original building. Above you can see a couple of the historically accurate tools of the trade: a paddle and a rake to stir the mash as it cooks. 

The process that Steve and Mt Vernon use is historically accurate. The grain is ground on site, cooking and fermentation happen in barrels, and the water and mash are moved by hand in buckets. The first step is, of course, to grind the grain. Mount Vernon uses a mash bill of 60% rye, 35% corn, and 5% malt. While, the records of Washington's exact recipe have been lost to time, the historians on site have determined by looking at the ledgers that this ratio makes sense with the amounts of various grains that were coming in and out of the facility. The next step is to heat the water. It is heated in an electric boiler (obviously, this isn't historically accurate, but the insurance people objected to one more wood fire on-premise...and since the original distillery burned down, maybe they have a point). The heated water is transferred to the cooking barrels (shown above) using large buckets on long wooden handles to cook the corn and rye. The temperature is then stepped down and the malt is added and is then stepped down again so the yeast can be added. 

Above you can see the yeast working its magic on the mash to produce alcohol and carbon dioxide. This is happening in a 53-gallon barrel. Empty ones are stored behind. 

As small as the building looked on the outside, it feels even smaller on the inside. The cooking and fermenting area take up less than one-quarter of the building, the five stills run all along the opposite side and storage and proofing take up the remainder. It is an extremely efficient use of space and it is hard to believe that this was typical of the beginnings of the American Whiskey industry considering how far they have come and how big some of them have gotten.

Speaking of the still layout, here we see one of the Mt Vernon distillery workers stoking the fires that run the still. There are five wood-fired stills, each with their own condenser, that run the length of this side of the distillery. Directly to my right are the fermentation barrels seen above.

This is one still setup. The copper bulb comes off and fermented mash is fed into the still with buckets. Then the fires are lit and the whiskey vapors travel down the neck and into the condenser barrel. This barrel contains a copper worm that is cooled by water from the distilleries closed water system. It is the same system that runs the mill, so occasionally they need to supplement the water coming down the trough with a hose of water so there is enough to get the job done. The liquid you see coming out the front is warmed cooling water that is being fed back into the system.

Here is another view of the cooling water and condenser system. You can see hints of the copper worm in the barrel and the water coming out of the trough (you can also see the supplemental hose as well...hey you gotta get the job done too).

Out the back of the barrel comes the distillate. Like any pot distiller, they need to make cuts into heads, hearts, and tails. These are run through a simple coffee filter to catch anything else that might come out along with, gathered in pots, and brought to the proofing station.

Heads, hearts, and tails are all proofed using the hydrometer and tracked in a log book to keep the federal government happy. They are stored in separately by batch and by the still they came off of. After this the distillate will be bottled or placed in 25- and 53-gallon barrels to be aged for two to six years.

We close our tour of the distillery with a fitting image. The piece of wood across the handle state that this still is done for the day, no more wood needs to be added, and the fires will be allowed to burn out.

If you were trying to follow along where each image was taken this should help. Above is the archeological site of the original distillery before they rebuilt. Everything is in the same spot. Proofing happens in the unlabeled upper left corner.

The next part of the tour took us to the gristmill this mill is another historic recreation. As with the distillery, this is also fully functioning. They currently mill all the grain used in the distillery and on the rest of Mt. Vernon, including the restaurant and gift shop. 

This is one of two sets of millstones used to grind all of the grain. 10,700 pounds for the most recent distilling run, plus all the food grade flour that goes up to the main estate. Seems easy enough right? Just run some grain between these two things and out comes flour...

Well, yes, but there is a little more to it than that, as Steve was kind enough to show me. There is the water wheel, the wooden gears, the hopper and more. It is all very interesting and very pretty as the late evening light comes in the windows. 

I'm going to paraphrase the expert explanation that I was given down to the following: water turns the big wheel, which turns a bunch of other gears until it transfers that power up to the millstones. That same movement drives the hopper which separated the flour from the husks. It's all very cool and complicated. 

This is just another view of the mill gears. It's all wooden. And it is also very cool.

Of course, no distillery tour would be complete without a tasting. We sampled the complete lineup. There is a white unaged rye, a straight rye whiskey, an apple brandy, and a peach brandy eau de vie. I didn't do complete tasting notes, but here are my impressions of each. 

White unaged Rye (86 proof): Spicy and smooth. Very tasty. 

Straight Rye Whiskey (86 proof): spicy, but almost too much barrel influence. It tasted like it was aged in a small barrel (which it was). I prefer the unaged version but can't wait to try one that has sat in a full-sized barrel for 4-6 years.

Apple Brandy:  lots of dried apple flavor. More so than many craft apple brandies I've had in the past. I like that about this.

Peach Brandy Eau de Vie (90 proof): sweet, light, dried peach candy. Apparently, around the holidays, this is available in the gift shop as a small bottle and glass set for a lower price than the entire bottle should you be looking to try it.

I really had a lot of fun on this tour. It was an amazingly informative time and all of my guests learned a lot, even those who had been to Mt Vernon before and those who knew almost nothing about distilling. But before I go, I need to share an image of Steve's keys. I'm really glad that key technology has come as far as it has...I don't think I could fit those in my pocket if I need those to start my car.

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MB Roland Straight Rye Whiskey

Disclaimer: Paul and Merry Beth of MB Roland are my friends. And in my statement of ethics I promised to disclose when I am reviewing one of my friend’s products and to only review them when it was truly something I really liked. This is one of those times.

At this point, I have been married almost half of my life. And by almost, I mean within a few months or so of half my life. The great thing about hitting a milestone anniversary is that people give you things. In this case, my friends at MB Roland gave me a bottle of their new Straight Rye Whiskey. 

This batch of rye is MB Roland's first straight Rye Whiskey. And when I got it, it was damn near fresh from the barrel. One of the cool things about these guys is that they sell all their whiskey at barrel proof so this Rye was dumped and bottled on one day and in my hands the next. That's pretty cool. 

This bottle wasn't given to me as a review sample, but since I am always on the lookout for content that I didn't need to buy, I warned them that I might be reviewing it. But, friends or not, I give these things honest reviews. So let's get down to it. 

MB Roland Rye Whiskey

Purchase Info: This was an anniversary gift from friends. I have no idea what it would cost. I got one of 90 bottles though from this batch if that helps.

Details: Batch 1. Bottle 74 of 90. 54.7% ABV. Mashbill: 68% Rye, 27% White Corn, 5% Malt. Aged in a New Charred oak barrel with a #4 char.

Nose: Anise, clove, brown sugar, unroasted peanuts, mint, and green apple. 

Mouth: Brown sugar, mint, and baking spices such as clove and cinnamon. 

Finish: Warm and long with lingering notes of mint, anise, and cinnamon. The finish is where the distinctive flavor of the MB Roland white corn note appears. 

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Thoughts: This is not nearly as hot as you would expect from a roughly 110 proof whiskey to be. It is extremely drinkable neat. So much so that it shocked my wife when I told her what the proof was as we did our tasting. I'm digging this neat, but I also like it in cocktails. I've tried it in a Sazerac, a Manhattan, a variant on a Boulevardier, and a Whiskey Sour. It did well in the Manhattan, the Sazerac and the Boulevardier riff. It wasn't great in the Whiskey Sour though, so if making cocktails with this, I would recommend sticking with cocktails that will play off the anise note in there. Overall, if you have liked other MB Roland whiskeys, you will like this as well. 

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts Etsy store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thanks!