Tasting notes

nose

saddle leather, cherry and chocolate cake, toffee and honeyed almonds, with brown sugar and cinnamon syrup

palate

lemon cake, caramel nougat and almond brittle over milk chocolate and honey, with spiced caramel and chewy oak

finish

medium; cherry and lemon, candied ginger and molasses, drying to pipe tobacco, black pepper and oak

Mash bill

Corn, malted barley and either wheat or rye; Wyoming Whiskey has not published which of its two bourbon recipes this bottle uses. The house wheated recipe is 68% corn, 20% winter wheat and 12% malted barley, and its rye recipe is 68% corn, 20% winter rye and 12% malted barley. The grain is non-GMO and grown in Wyoming by the Rageth family in Byron, who have worked with the distillery since it began to choose varieties for their starch and sugar.

Why it's craft

Wyoming Whiskey distills, ages and bottles in Kirby, where it opened the first legal distillery in the state and began distilling on July 4, 2009, using grain grown in Wyoming. Master blender Brendan Cook hand-selects every barrel, and for this release chose 26 of them at six years, a year past the house five-year minimum. The bottle honors Buffalo Bill Cody, founder of Cody, Wyoming, and carries imagery from the Buffalo Bill Museum of the West.