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The juice is sourced form MGP (who, as I'm sure you probably know you whisky nerd you, produce many highly sought after whiskies for various brands) and then aged solera-style in a rum cask. The rum tempers rye's proclivity to bitterness and astringency a touch, adding a lusher mouthfeel to prop up the rye spice and giving a density that also helps to smooth out the slightly burly proof.
Monday - Friday |
11:00 am - 7:00 pm |
Saturday |
12:00 pm - 7:00 pm |
Sunday |
Closed |
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