"Taconic Dutchess Private Reserve Bourbon Cognac Cask comes in at 90 proof (45 ABV) and has a reported mash bill of 70 corn, 25 rye and 5 barley. It begins life in new oak barrels and dwells there for three years and six months. Then it is relocated to spend another six months in a Remy Martin Cognac cask. Coming out at four years makes this bourbon still a young adult of a spirit, which is shown by the golden appearance.
To the nose there is a slight hint of vanilla that is resonant in most bourbons, along with hints of citrus that are probably a contribution of the cognac casks. To the pallet there is an astringency that hits in the front but dies down as it gets to the gullet and leaves no gastric after burn."
Taconic DistilleryView all from Taconic Distillery
Taconic Distillery, established in 2013, is a purveyor of fine craft spirits located in the Hudson Valley of New York. We handcraft our award-winning bourbon and rye whiskies in small batches using the finest ingredients, including grains grown in New York and natural spring water from our farm.
Inspired by hunting and fishing, Taconic embraces a passion for the outdoors and that passion is imprinted on all our spirits.
All of our spirits are brilliant for simple sipping. They also make excellent traditional and signature cocktails.
We are proud members of the American Distilling Institute, the American Craft Spirits Association and the New York Distillers Guild.
To preserve the complete flavor of our whiskey, we do not chill filter.
Whiskey is distilled at below 160 proof to retain more of the flavor from the grains it was made from. Those flavors are transferred through the distilling process as fatty molecules (flavor oils). Some distillers will sacrifice a certain amount of flavor for clarity at this point, and chill filter their whiskies to remove some of these fatty molecules. They get a clear whiskey, but remove some of the flavor. Taconic does not chill filter, so sometimes our whiskey may show some "cloudiness". This does not mean the whiskey is flawed. On the contrary, it is proof we have imparted as much flavor to the whiskey as possible.
Aging occurs in cycles. On hot summer days, the whiskey expands through the char, through the red layer, and into the well-dried but otherwise untreated wood beneath. While in the wood, the whiskey dissolves various delicious compounds. In the cool of the evening, the liquid contracts and brings all of the dissolved wood goodies out with it, where they begin to flavor the body of the whiskey.
The char layer reacts with and either traps or softens any bad congeners that remain in the spirit, taming them and rendering them either innocuous or tasty.