Despite the fact that rye, wheat and barley are in bourbon’s mash bill, the FDA considers straight bourbon to be gluten-free because during the distillation process any grains with gluten proteins are separated from the final product. But for those with Celiac Disease or other forms of gluten intolerance, it’s still important to check labels since some bourbon producers include wheat in their distillate mix.
The founders of Wilderness Trail Distillery in Danville, Kentucky made it clear from the beginning that they wanted to produce bourbon using local grains, unique yeast strains and a sweet mash process rather than the standard sour mash approach. They also use a chemical-free clean steam boiler, which helps minimize off flavors during fermentation. And their hybrid pot stills and continuous column stills help them extract the fullest range of flavor.
This bottled in bond small batch is a high rye bourbon that was barreled and aged for four years, then proofed down to 100 proof and bottled without chill filtration. It is distilled in the traditional pot still style but uses a 64% corn, 24% rye and 12% malted barley mash bill.
Potomac Wine and Spirits’ pick of this bourbon offers a dense and dark honey on bread aroma with orange marmalade, licorice, vanilla buttercream and cinnamon notes. The palate offers a little heat up front, which lingers through roasted nuts and a hint of baked apple with some dry baking spices. It finishes with a long savor that is slightly bitter, dry and oaky with a citrus zing.
