Today, we make Basil Hayden’s Kentucky Straight Bourbon whiskey using the same skill and care that made it a favorite among AMERICA’S frontier settlers. The 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. Is aged eight years in Kentucky hillside rackhouses, then bottled at a gentle 80 proof. We take our time in Making it and suggest that you do the same in Enjoying it. You’ll find Basil’s at its best when sipped STRAIGHT or with a splash of branch water.
Light amber color. Sweet corn, toffee, nuts and charred wood aromas have a lean edge. Round, vibrant entry leads to a dry medium-to full-bodied palate with somewhat lean oak, corn, and caramel flavors. Finishes with a warm wave of toffee, spice, and drying wood.