Dalmore Valour
less fruity
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 wheater was distilled in 2007.
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age8 Years
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Cost
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abv45.6
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BourbonProduced anywhere in USA; Mash bill of at least 51% corn; aged in new, charred oak containers.
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Cask Typenew, charred American oak
Tasting Notes
"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."
Added by
Amanda Schuster
Score
80