Evan Williams Bottled in Bond

Volume: 0.7 litres | Alcohol content: 50% | Chill filtration: Yes | Colouring: No

Special Features:

The Bottled-in-Bond tradition defines this Kentucky Straight Bourbon: it comes from a single distillery and a single distillation season and matures for four years under government supervision. Established in 1897, the designation requires at least four years of ageing and a bottling strength of exactly 100 US proof, equivalent to 50% alcohol. Only pure water may be used to adjust the strength.

The grain recipe consists of 78% corn, 12% malted barley and 10% rye. The bourbon matures in new oak barrels charred on the inside. It draws its colour and aromas from the wood, with no added colouring. The whiskey is chill-filtered before bottling.

Alongside caramel, vanilla and peppery spice, the bourbon offers sweet, nutty impressions of peanut brittle and baking spices. These complement the citrus notes on the palate and the dry finish.

Tasting Notes:

• Nose: Caramel leads on the nose, accompanied by subtle hints of vanilla, oak and barley.
• Palate: On the palate, citrus notes combine with vanilla and the spice of black pepper.
• Finish: The whiskey has a long finish, leaving a warm, dry impression.

Distillery/Bottler:

Evan Williams belongs to Heaven Hill in Kentucky. Introduced in 1957, the brand takes its name from the distiller who opened one of Kentucky’s early distilleries on the Ohio River in 1783. Heaven Hill itself was founded in Bardstown in 1935 by the five Shapira brothers and other local investors. After the fire at the original distillery in 1996, the company acquired the Bernheim Distillery in Louisville in 1999.

Heaven Hill uses its own yeast strain, maintained since its founding, and distils in tall column stills fitted with copper plates. For maturation, the company has worked with the same cooperages for generations. The oak barrels are charred internally to Char Level 3 and stored in warehouses without temperature control. Kentucky’s changing temperatures influence the interaction between whiskey and wood; a barrel’s position in the warehouse also affects its maturation.

Facts: