Old Elk is on schedule to complete their distilling facility and warehouse by the end of the year in Fort Collins, Colorado. It was founded by Curt Richardson, the creator of Otterbox, which is also headquartered in Fort Collins. Greg Metze at MGP was approached to create the mash bill and concept of Old Elk Bourbon. In fact, the bourbon was distilled at MGP during the time that Metze was the Master Distiller there, along with 2 other sources, one in Colorado and the other in New York. If it wasn't for the fact that it was distilled in three different states, Old Elk would qualify to be labeled as simply straight bourbon instead of "blended." Greg Metze officially joined Old Elk as Master Distiller shortly after leaving MGP. It's not just the mash bill that sets this bourbon apart, but also their slow proofing process. Most whiskey has water added to it over couple of days to achieve desired proof. Old Elk takes several weeks in order to retain some of the more volatile and delicate congeners that give the whiskey its flavor profile. 51% corn, 34% barley, and 15% rye. The nose is very subtle with sour candy, honey, caramel and cinnamon. The palate struck me as having flavors associated with unpeated Single Malt Scotch. Ginger, citrus fruit and zest, along with traditional bourbon flavors of vanilla and caramel. The finish is short with apples, more vanilla, and toasted pine nuts. This is a very unique bourbon that is easy drinking, smooth, and delicate.