- Proof
- 76
- Age
- Not stated
- Style
- FlavoredBourbon Whiskey with Vermont Maple Syrup
- MSRP
- $47.99~$48.28 street
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“Vermont maple syrup poured into the distillery's own wheated, oat-laced bourbon.”
Tasting notes
- nose
- cornmeal and fresh wheat bread over a grainy cereal note, with young, green oak
- palate
- thick and syrupy, with rock-candy sugar and vanilla cream, and only a thin thread of grain and fresh-sawn wood beneath the sweetness
- finish
- medium; maple candy, brown sugar and vanilla frosting hold on with a prickle of white pepper, then fade to lingering syrup and a faint grainy edge
Mash bill
- Corn70%
- Oats10%
- Wheat10%
- Malted barley10%
70% corn, 10% oats, 10% wheat, 10% malted barley. This is the same four-grain recipe as Mad River's house bourbon, built on Vermont-grown corn and regionally sourced, non-GMO grain. Wheat in place of rye keeps the base soft and sweet, which the distillery chose so that it would carry the richness of the maple syrup added after aging.
- Cask
- New American oak
- Best served
- over ice, or with a few dashes of bitters as an Old Fashioned
Why it's craft
Double Tapped starts from bourbon Mad River distills itself rather than a bought-in base, and the only thing added to it is Vermont maple syrup. The distillery was founded in 2011 at Cold Spring Farm in Warren, Vermont, and it mashes, ferments, distills and ages all of its whiskey there. Its grain comes from regional non-GMO suppliers, including Vermont-grown corn.
Mad River Distillers
Independent · Est. 2011 · Tours