FEW Bourbon is distilled in a continuous column still, a 19th century piece of machinery that is rarer than the pot still method. FEW's three-grain recipe infused generations of Southern tradition with a touch of Northern rye, milled and baked in Morgantown, West Virginia and then aged for eight to nine years in charred oak barrels. “Puts to rest the myth that good bourbon only comes from KY.” A mash bill of 70% corn, 20% rye and 10%malt, fermented with a fruit-enhancing peppery yeast normally used for “Saison” beer. Cinnamon and clove on the nose is backed up by corn sweetness and oak. The body is bold and rich, with the sweetness and spice paired nicely. A different take on bourbon with a lovely body, and zesty finish. Perfect for sipping neat or enjoy a new twist as a ‘Bold Fashioned’. Awarded GOLD by the 2021 San Francisco Wine & Spirits Competition. True craftsmanship takes time. In order to truly understand the complexities of a recipe, its ingredients are given the time needed to mature together and develop in just the right way. Each batch is carefully crafted according to a three-grain recipe so each grain adds its own distinct flavor. Advantageously distilled through a low-temp process, instead of using high temperatures that can strip the grains of their natural flavors, like other bourbons.
