CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 135

N S P I R I T
R O M
Y • $60
urbon’s mash bill
a combination of
wheat, 10 percent
in Laws’ home state
ual whiskeys I’ve
are more savory
bon, and I dig it.
and, after a spell,
S E A
T O
S H I N I N G
SOLERA AGED BOURBON WHISKEY • $100
Hillrock Distillery
(New York)
In 2012, Hillrock’s Solera-aged bourbon was a winner straight
out of the gate, so it’s not surprising that six years out and
with Hillrock’s Solera system now comprised mostly of their
estate produced grain-to-glass bourbon, that it’s only im-
proved with age. This sixty-three percent corn and thirty-sev-
en percent rye whiskey finished in 20-year-old Oloroso casks
is a slice of heaven, but I’d keep my eyes peeled for releases
finished in unusual barrels, like French Sauternes, too.
Nose: cherry, green apple, and spice
Palate: toffee, oak, and pepper
S E A
MONON BELL BOURBON • $47
StilL 630
(Missouri)
In 2016, StilL630’s Founder and Head Distiller Dave We-
glarz released his first batch of Monon Bell Bourbon,
by 2017 it was pulling top honors, earning an American
Distilling Institute gold medal and their “Best of
Category: Bourbon.” Weglarz ages this double dis-
tilled whiskey (70 percent corn, 20 percent rye, and 10
percent barley) in barrels with a #3 char for just under
a year. Young, yes, but you’d never guess.
Nose: corn balls and honeyed vanilla
Palate: butterscotch and light spice
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