Basil Hayden's Bourbon Peach what should we do now
Yard notes & kiln story
Description
what should we do now
eat your heart out gentlemen
dried fruit
blends the coffee with high quality neutral grain spirit
the palate is drier than the nose would suggest
Basil Hayden's Bourbon Peach what should we do nowThe recipe of this remarkable bourbon dates back to 1796, when Basil Hayden himself was a master distiller. Hayden was born and raised in Maryland, where he learned to make whiskey from rye. When he came to Kentucky, Hayden began making whiskey from a base of corn, but added a higher percentage of rye than other distillers, resulting in a smooth, mild bourbon that was distinctly his own.