Bourbon, Straight Rye and Tennessee Whiskey are the prominent styles from America, with rye grains featuring heavily in Canadian whiskey as well. Bourbon is America's most famous spirit, made from a mash bill of grains comprised of mostly corn (maize), rye, wheat and other grains. The use of fresh, 'virgin' American Oak barrels is one of the key contributors to the overall flavour of Kentucky Bourbons, bold with spice, vanilla and a strong woody influence.
America has seen a considerable growth of craft and small-scale producers, many of which are eschewing the traditional styles, offering a more diverse range of grains, casks and types of whiskey being produced.
American Whiskey — Evan Williams
Evan Williams 1783 No.10 Brand 43%
Region: Kentucky
Strength: 43%
Volume: 750ml
$56.50
Evan Williams began distilling in 1783 near Louisville, Kentucky after emigrating from Wales. Today, the brand has been re-invented by Heaven Hill Distillery. This is a great value Bourbon that has flavours of buttered sweetcorn, vanilla and an oaky, honeyed sweetness.
Evan Williams Black Label 43%
Region: Kentucky
Strength: 43%
Volume: 700ml
$47.00
A classically smooth bourbon, rich in vanilla oak with a hint of spiciness.
Evan Williams Cinnamon Reserve Kentucky Liqueur 35%
Region: North America
Strength: 35%
Volume: 750ml
$47.00
A winter warmer, this fiery cinnamon flavoured bourbon liqueur has all the characteristics you would expect. Spicy cinnamon and honeyed flavours combined with a syrupy texture make for a decadent experience.
Evan Williams Single Barrel 43.3%
Region: North American
Strength: 43.30%
Volume: 700ml
$88.00
Hand-numbered, single cask, vintage release from Evan Williams, personally selected by their master distiller.
Evan Williams White Label 50%
Region: Kentucky
Strength: 50%
Volume: 750ml
$57.50
This 100 proof edition of Evan Williams bourbon has aromas of caramel with hints of vanilla, oak and barley, which leads onto the palate along with citrus flavours, vanilla and black pepper. The finish is warm, long and dry.
