Tasting notes

nose

honey and peanut butter over butterscotch, vanilla and gingerbread spice, with an earthy, nutty depth

palate

peanut brittle, milk chocolate and toasted coconut, then cereal grain, brown sugar and a note of orange

finish

moderately long and toasty with barrel char and spice, the sweetness receding to herbal, faintly bitter 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 was founded in 2006 by Brad and Kate Mead, fourth-generation Wyoming ranchers, with David DeFazio, and built the first legal distillery in the state in Kirby, a town of 76 people. It makes all the whiskey it sells from Wyoming-grown grain and ages it in rack houses that see summers near 135°F and winters near -30°F. Each Single Barrel bottling comes from one cask, so the whiskey changes from barrel to barrel.