CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 134

W W W. C R A F T BY U M H . C O M
A M E R I C A
BY CORI PAIGE
O U T S T A N D I N G
NEW SOUTHERN REVIVAL STRAIGHT BOURBON WHISKEY
• $90
High Wire Distilling Co.
(South Carolina)
Having just been rescued from the brink of extinction over a
decade ago, there wasn’t enough Jimmy Red corn in existence
for High Wire Distilling Co. to source it, so in order to produce
a 100 percent Jimmy Red corn bourbon, the owners decided to
grow it themselves. Talk about commitment to your craft!
To learn more about High Wire Distilling and the effort to
revive Jimmy Red corn, see New Southern Whiskey Revival:
Finding Our Place in Heritage Grains
Palate: honey and sweet corn
Nose: vanilla, burnt caramel, and almond
B O U R B O N,
F
WEST OF KENTUCKY BOURBON NO. 1 • $50
Sonoma County Distilling Co.
(California) FOUR GRAIN BOURBON WHISKEY
Laws Whiskey House
(Colorado)
This whiskey’s delicate smolder comes from Wyoming
malted barley that Sonoma Country Distilling Compa-
ny smokes themselves with Cherrywood sourced from
Stockton. Owner and Head Distiller, Adam Spiegel
recommends enjoying his dry, “California-style”
bourbon with gamier proteins and carnitas, and in
marinades and brines—the high abv (47.8 percent)
breaks down fat and tenderizes the meat. Sixty percent of this four-grain bour
is corn; the remaining 40 percent is
three heirloom grains (20 percent w
barley, and ten percent rye) grown i
of Colorado. One of the most unusu
tried (read this as good). The notes a
than what I typically find in a bourb
Nose: citrus, cherry, and campfire marshmallow
Palate: fresh corn, vanilla cream, and clove Nose: earthy, funky, baking spices, a
vanilla
Palate: oak, anise, and caramel