Products

Barrell Bourbon ALC/VOL 56.95%  113.9 Proof
Armida is a blend of three Straight Bourbon Whiskeys finished separately in pear brandy, Jamaican rum, and Sicilian amaro casks. Each release is blended to taste and bottled at true cask strength, resulting in subtle variations between blends. Elegant, lush, and multidimensional, Armida offers pleasures as rare as a perfect piece of tree-ripened fruit.
Pears are all about timing. Ripeness can’t be rushed. And once it’s arrived, it can’t be postponed, either. How do you know? By paying close attention, using your senses to tell when the flavor and texture are just right, and then trusting your instincts to catch the perfect moment.
In that sense, ripening pears is a lot like making whiskey. Inspired by the care and attention of great orchardists, we created Armida as a celebration of fall flavors. It’s a blend of three straight bourbon whiskeys finished separately in pear brandy, Jamaican rum, and Sicilian amaro casks. The ripe floral notes of the pear brandy usher in a palate rich with tropical sweetness and studded with dried citrus and spice. We release it once a year, right when the first pears appear in markets — and just like ephemeral autumn fruits, it’s only available for a limited time.
While constructing the blend for this whiskey, Joe was taken by how nostalgic some of the combinations of flavors were. Joe’s mother’s family had a farm in the northeast where he would often spend time in the summer and autumn. These brisk, orchard fruit memories inspired many of the first test blends and so, Joe named the project after his mother’s formal name, Armida.
FLAVOR NOTES
Neat
Appearance: Bright gold with a pale rim.
​Nose: Opens with creamy and sweet notes of carrot cake, dulce de leche, and chestnut honey. The pear brandy’s influence inflects the core aroma, with poached pear leading blackberry and dried lime peel. Shimmering at the edges are countless herbs and dusty spices. Notes familiar to Sicilian amari, such as fennel seed, aniseed, nutmeg, and cacao are there. As Sicily was once part of the Duchy of Savoy licorice, wormwood, and chamomile are encountered here, in Savoy’s tradition of genepy and absinthe.
​Palate: Lush sweetness is kept in check by some sandy tannin and high strength. Here, the rum takes center stage, with blackstrap molasses, sambuca, and olive brine arriving first. The rich dark character builds with the date and chipotle leading into pipe tobacco and walnut. The amaro is never far behind, exhibiting licorice root, gentian, green cardamom, and kola nut.
​Finish: Green almond enriches an otherwise dry finish of black tea and slate.
​With a few drops of spring water
Even more herbal complexity arises, notably clove, tonka bean, catnip, and sassafras. With the heat in check, the full sweetness of the palate reveals maple syrup, candied ginger, and chicory coffee. The finish grows juicier, with bright grenadine fading to juniper berry.

Batch 032 began with a balance of two sets of barrels: a selection of 5 and 6-year-old barrels with a creamy and tropical profile and a selection of 6, 7, and 10-year-old barrels vatted for their complex, old, woody character. These two sets of barrels were slowly blended over three months. A small group of spice-driven 7-year-old barrels with notes of cinnamon toast, coffee bean, and chocolate were then carefully added to complete the blend. The result is a decadent and rich bourbon with layers of spice and nuttiness.

FLAVOR NOTES

Focused squarely on fresh oak and grassy spirit, the aroma calls to mind chopping wood in the yard on a late summer’s morning. The palate is a similarly simple pleasure until a splash of water opens it up to reveal a massively textured whiskey: rich, and oily, it’s a trait that’s often described as “Kentucky chew.”

​Neat

Appearance: Tawny.

​Nose: A wildflower meadow showing dandelion, nasturtium, and fennel. The floral qualities are intense and concentrated. Late summer fruits round out the profile, among them Rainier cherry, watermelon, and crushed apple. It all integrates seamlessly with aromas of fresh oak, cedar, and applewood, with just a hint of char. The overall impression is that of splitting wood out in the yard when the trees are laden with fruit and the flowers haven’t yet begun to fade.

​Palate: Cinnamon rolls arrive with rich, buttery brioche dough, gooey caramel, and a spicy kick of cinnamon. The spice quickly expands to include wasabi and ginger. It’s underpinned by a savory undertone of boiled peanuts and French butter.

​Finish: Quite crisp, with an initial burst of sea spray and lemonade. These fade to reveal lingering notes of raspberry eau-de-vie and pastis.

​With a few drops of spring water

Dilution wedges the concentrated floral notes further apart to reveal a whole new level of complexity. Lavender, lemon verbena, and pawpaw fill out the meadow. The palate transforms, with sugars and oils combined with fine tannin, light astringency, and spicy black peppercorn to create a massive, chewy mouthfeel. The finish, meanwhile, is like walking into an old spice shop with the commingled flavors of bitter orange peel, fennel seed, and turmeric.

Matured for 16 years
Distilled in Canada​
Rye whiskey finished in Martinique rum, Madeira, and apricot brandy casks
Aged in the US and Canada​
Crafted and bottled in Kentucky

The foundation of BCS Gray Label Seagrass began with two groups of 16-year-old 100% Canadian Rye barrels - one with bright citrus and crisp green apple notes and the other with earthy spearmint notes. A portion of the first group was finished in Apricot Brandy casks, a portion of the second group was finished in Martinique Rum barrels, and a blend of the first and second groups was finished in Malmsey Madeira barrels. When each set of secondary maturation flavors peaked, those casks were pulled and slowly married into the final blend.

THE ART OF AGING GRACEFULLY

Basil Hayden 10 Year Old Bourbon features the same high-rye bourbon recipe that Basil Hayden fans know and love, but the whiskey is aged in barrels longer to create another layer of complexity and deeper flavor.

The result of the extra aging is a distinct whiskey with big oak aromas along with hints of char and vanilla. Basil Hayden's trademark spice shines through as the perfect complement to the caramel sweetness and wood flavors, making the whiskey a memorable one for fans and newcomers alike.

Serving neat or on-the-rocks allows the sweet caramel and vanilla notes that develop from 10 years in a newly charred American Oak barrel to shine, complementing the spicy flavors typical to Basil Hayden's high-rye mash bill. This whiskey is light enough to examine on the palette without the burn associated with higher-proof whiskeys.

Discover the smooth and flavorful taste of Basil Hayden's Kentucky Straight Bourbon Whiskey. Carefully crafted in the heart of bourbon country, this unique small batch bourbon is blessed with warm hints of peppermint and pepper, and a spicy finish. Perfect for sipping or mixing in your favorite cocktail. 40% Alc

WHAT MAKES THE RED WINE CASK FINISH UNIQUE?

40% ALC 80 Proof

A blend of the classic Basil Hayden high-rye mash bill and bourbon partially aged in Californian red wine casks, this special release is ripe with cherries & dried fruit, while also delivering characteristic bourbon flavors of vanilla and charred oak. Perfectly balanced, Basil Hayden Red Wine Cask Finish is layered & complex, yet approachable & inviting.

RED WINE CASK FINISH

A special release partially aged in Californian red wine casks

COLOR Toasted brown with amber hues

AROMA Dried fruit notes with cherry & vanilla, the hint of toasted oak

TASTE Sweet ambrosia with complex levels of charred oak

FINISH Warm with a crisp, delicate mouthfeel

PROOF 80