Milam & Greene is a small distillery based in Blanco Texas. Bottled from one 53 gallon cask there are no more than 280 bottles of this fine Bourbon on the planet!
Color of dark honey, aromas of almonds, cherries and vanillas with a hint of maple syrup and dark chocolate.
The palate is creamy and rich with a long and lingering finish.
This whiskey is made from 100% malted barley, marrying American Single Malt whisky made on-site in Virginia with aged malt whisky from Scotland.
Cask finishing for an additional 8 to 12 months deepens the nuance and complexity of each single cask. Raspberry and dried red fruit showcase the hallmarks of this cask type, a re-toasted red wine cask. The palate displays mocha and baking spice, while barrel spice rounds out the finish.
A rye whiskey with bold, spice forward layers of flavor. A nose of allspice, orange peel, anise, oak, char and caramel. The palate is sweet with hints of caramel and vanilla, followed by ryespice and mint. A long finish of warm butterscotch and caramel.
WHISKY ADVOCATE REVIEW: Although Louisville’s Kentucky Peerless Distillery uses sweet mash to create its rye and bourbon, Baker and Heist believe that Wilderness Trail was the first Kentucky distillery to embrace the process as the sole mashing technique. (In fact, Baker and Heist assisted Peerless in selecting their yeast strains and designing their sweet mash process.) As with clean steam, sweet mashing—rather than the practice of sour mashing, where a small amount of fermented mash is included in the following batch—is meant to produce a softer, cleaner distillate. 'Sour mashing is often used for bacterial control, but you lose the flavor consistency in the stillage,' explains Heist. 'With sweet mashing, the yeast, grains, and water are consistent from batch to batch.