Lee Sinclair Bourbon is a 4 grain straight bourbon whiskey fermented at 85-90 degrees for four days from a mash of corn, oats, wheat and caramel malt using two distinct yeast varieties. The first yeast pulls out the grain profile and the second yeast pulls out fruity and nutty esters for distillation. The oats add a creamy mouth-feel to the profile and a sweet aroma while caramel malt, which is typically used for brewing, ads a layer of sweetened aroma over the base of the grains.
A blend of 7 year old wheated merchant Bourbon and 2 year old wheated bourbon of our own making. Our whiskey is distilled at 85-90 degrees Fahrenheit over a four day period using two unique yeast strains; one to bring out the grain profile in the resultant beer and the other to bring fuity esters to the forefront for distillation. A proportion of caramel malt is added to increase the aromatics of the finished whiskey. The mash is then double pot distilled where tight heads and tails cuts are subsequently made along with an initial foreshot cut.
This white whiskey is made using 100% Indiana grown corn. It is fermented using superior wine/brandy yeasts at colder temperatures than most "white dog" or "moonshine" whiskeys. This brings out and highlights the sweeter, fruitier, nuances of the raw grain material. It is double distilled in our two pot stills and we make very precise cuts between heads, hearts, and tails. These cuts are made to create an immensely drinkable product more akin to a fine European fruit Eau-De-Vie.