Today marks the first day of Bourbon Heritage month. I can't think of a better way to celebrate than by releasing two new Bottled-In-Bond bourbons. If you're on the Seelbach's email list you're probably familiar with Spirits of French Lick. Here's a refresher.
These days we're programmed to think "sourced whiskey" when we see "Distilled in Indiana" on a label. That's not the case in French Lick, IN at Spirits of French Lick. The distillery is lead by experienced distiller Alan Bishop. Bishop, a long-time distiller, and owner of a seed company has one moto in his distillation “Respect the grain.” Lee Sinclair Bourbon does an incredible job of highlighting the grain!
Just 100% ground, mashed, fermented, double pot distilled, matured, and non-chill-filtered in my distillery.
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Spirits Of French Lick Lee Sinclair 4-Grain Bottled-In-Bond Bourbon
Mash Bill: 60/17/13/10 Corn/Wheat/Oats/Caramel malt
Distillation Type: Double pot distilled
Entry Proof: 100 Proof
Barrel: 53-Gallon Char #2
Bottle Proof: 100 Proof
Age: 4-years-old
Lee W. Sinclair is a 4-grain straight bourbon whiskey with a mashbill of 60% Corn, 17% Wheat, 13% Oats, and 10% Caramel Malt. It is fermented at 85-90 degrees for four days using two distinct yeast varieties. The first yeast pulls out the grain profile and the second yeast pulls out fruity and nutty esters for distillation. The oats add a creamy mouthfeel to the profile and a sweet aroma while caramel malt, which is typically used for brewing, adds a layer of sweetened aroma over the base of the grains.
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Spirits Of French Lick Mattie Gladden 4-Grain Bottled-In-Bond Bourbon
Mash Bill: 55/35/10 Corn/rye/malted barley
Distillation Type: Double pot distilled
Entry Proof: 105 Proof
Barrel: 53-Gallon Char #2
Bottle Proof: 100 Proof
Age: 4-years-old
We start with a unique mash bill of 55% Corn, 35% rye, and 10% Victory malt which we mash in using two unique yeast strains. Our house strain, which pulls intense grain character, and a brandy yeast, which pulls fruity, herbal, spicy, and full-bodied notes. Our fermentation is completed in closed-top stainless steel fermenters and is "soured" using citric acid to adjust the pH to prime the fermentation. Fermentation is carried out at 88 degrees for four days whereupon we double pot distill the "beer" reaching an average proof of 130.
