Tasting notes

nose

Cinnamon and cedar over vanilla bean, hazelnut, cocoa powder and a floral lift

palate

Soft and creamy, with brown sugar and butterscotch, dried fig, baking spice and a leafy tobacco note

finish

Medium length; chocolate and hazelnut with a twist of orange peel, settling into spicy oak and a lingering cinnamon

Mash bill

70% corn, 22% malted rye, 8% malted barley in the Texas and Kentucky components; the Tennessee component's recipe is not published. Milam & Greene uses this one recipe, with its own yeast strain, both on its pot still in Blanco and on the column still in Bardstown where its team distills. Each of the three bourbons is in the batch for a reason: the Texas pot-still spirit for spice, the Kentucky column-still spirit for vanilla and fruit, and the older bought-in Tennessee whiskey for structure and tannin.

Why it's craft

Triple Cask is the clearest picture of how Milam & Greene works: it distills bourbon in two states, buys older Tennessee whiskey, and blends all three. The Texas share comes off a 300-gallon pot still at the Blanco distillery the company opened in 2019, and the Kentucky share is distilled by its own team in Bardstown to the house recipe and yeast. Every barrel finishes its aging in Blanco, where Hill Country heat and winter freezes work the whiskey in and out of the wood, a process the distillery calls Texification.