Brown Sugar Bourbon 103 is created with the same recipe of BSB, but bottled at 103 proof. This is the bolder version of BSB, a little less sweetness and a bigger kick of bourbon. This High Altitude Bourbon is flavored with natural brown sugar and cinnamon for a flavorful kick thats sure to wake up your whiskey aficionados looking to try something new.
This truly small-batch bourbon starts with traditionally grown corn, rye and malted barley. All of our staple grains are cultivated exclusively for us on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in our Woodinville® distillery, then trucked back over the Cascade Mountains to our private barrel houses, where Central Washingtons extreme temperature cycles promote the extraction of natural flavors from the oak. Prior to being coopered, the barrel wood is seasoned in open air, rain, wind, sun, and snow for eighteen months, softening the woods harsh tannins. The barrels are then slowly toasted and heavily charred to further enrich the woods desirable flavors. This meticulous process yields a truly hand-crafted spirit with aromas of crème brûlée and spice cabinet, as well as notes of rich caramel, dark chocolate, and vanilla bean on the palate with a sweet, lingering finish.
We take our fully matured 5-year straight bourbon and transfer it into Ruby Port barrels for 6 additional months. The Port finishing process adds a viscous mouthfeel with notes of candied cherry, dried plums, berries and chocolate on top of the traditional bourbon flavor characteristics. Very limited availability in our tasting room and select retailers in Washington state.