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The Willett Distillery was founded in 1935 by Lambert Willett and his son Thompson in Bardstown, Kentucky. The company went bankrupt in the late 1970s and was eventually acquired by Even Kulsveen, Thompson Willett son in law. Kulsveen changed its name to Kentucky Bourbon Distillers and ran as a bottling operation. In 2012, after years of hard work, Willett resumed distillation and returned to its original name. The company does not reveal where juice for Willett Family Estate Rye bottling is sourced from but in recent interview Greg Metze, MGP Ingredients mater distiller, revealed that his company stands behind the brand. Our bottle comes from the barrel no. 1433 and contains whiskey aged for 8 years and bottled at natural strength of 57.4% abv.
Nose: rich and spicy, pepper, cloves, toasted rye bread, caramel, coffee beans, dried herbs, pine needles, touch of mint and toasted oak.
Palate: excellent balance between spiciness and sweetness, cinnamon, cloves, pepper, caramel, toffee, vanilla, rye bread, dark chocolate and touch of oak.
Finish: very long, pepper, licorice, oak and hints of vanilla and caramel.