Dalmore Valour
less fruity
Take your spirits journey to the next level when you create an account. Once you sign in you can...
Already have an account? Sign in
Bourbon
Barton 1792 // Kentucky, USA
Most bourbons use rye as a secondary grain.
Instead, 1792 uses a higher percentage of wheat, along with corn and malted barley, made with a yeast strain specific to the Barton 1792 Distillery (owned by Sazerac and named for the year Kentucky became a state).
Most bourbons use rye as a secondary grain. Instead, 1792 uses a higher percentage of wheat, along with corn and malted barley, made with a yeast strain specific to the Barton 1792 Distillery (owned by Sazerac and named for the year Kentucky became a state).
"This is a very soft bourbon that is indeed a bit sweeter in style. The flavors are almost akin to a banana split sundae, with heaps of tropical fruits, caramel, vanilla, milk chocolate, cinnamon and even a cherry on top! What keeps it from being too cloying is a tart citrus bite and hot peppery spices, with some oak and leather. This is definitely for those who prefer a sweeter style of whiskey, but might be too sweet for true bourbon aficionados."