Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
$80.00 $60.00
One of the most unique private barrels of bourbon you’re gonna find anywhere comes from our friends at Wyoming Whiskey (man, do I wish I was in Kirby, Wyoming right now; the only Corona being passed around there is in a bottle of beer). Wyoming Whiskey is one of the only independent distilleries that make their own whiskey. Most small distilleries are buying bourbon from a massive distillery, finishing it in barrel, then slapping their label on it. That’s not the case at WW & it’s a really good thing too because what they do is better.
They use their own winter wheat which gives their bourbon a completely different taste. What is a wheated bourbon you ask? Well it’s a bourbon that uses wheat instead of rye to mix with the corn in the mashbill. There are a few bourbons that come from Kentucky that use wheat in their mashbills. Perhaps you’ve heard of a few of them, Weller, Old Fitzgerald oh & Pappy Van Winkle. I love a wheated bourbon because I find them to have more depth of flavor & almost a creamy mouth feel.
WW is different than KY in one other very particular way, the whiskey is subjected to incredible weather extremes that exist in Kirby. Keep in mind that bourbon rickhouses are not heated. The winters are much colder than Kentucky, so you don’t get the same intensity of sweet oak early stages; instead the long slow maturation means more complexity. They may not age as quickly as their KY counterparts, but Wyoming Whiskey is without a doubt in the top tier of the nation’s craft distillers. Sam Meade, the master distiller & I have become quite friendly over the last few years as this is our 3rd private barrel from them. He loves that we always use a WW as often as I can in one of our cocktails at the bar. Well, sadly there is no time soon that we will be making you one of those cocktails so I am releasing the entire barrel to the NW faithful. Do not miss out on this because finding a single barrel cask strength wheated bourbon for under $60 is a straight up steal.
Nicholas Notes:
Mash Bill: 68% corn, 20% winter wheat, 12% malted barley
Age: 6 years
Cask Strength 113 proof
Bouquet: Hay, Orange, Clove
On the palate: Honey, burnt orange, cinnamon & light caramel
Finish: medium length with more fall spice with a slow burn that will trick you into thinking it’s a much lower proof. Have another & forget about life for a while & dream about being in Wyoming sans face mask.
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On the palate: Honey, burnt orange, cinnamon & light caramel
Finish: medium length with more fall spice with a slow burn that will trick you into thinking it’s a much lower proof. Have another & forget about life for a while & dream about being in Wyoming sans face mask.
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This is a sensational single-vineyard Merlot made from incredibly tiny clusters, full of some of the most elegant, intensely structured fruit from high atop Sonoma Mountain. Beautiful weight and balance with aromas of blueberries, black currants, sage and a hint of cocoa. It’s got a full, plush mouthfeel, pristine and vibrant fruit and a wonderful smooth finish. Thanks to Chad’s big bet on himself, he was able to make a knockout Sonoma Mountain beauty, without the need for any middleman, helping us to enjoy one of his best creations at an outstanding price.
I was given fourteen samples to taste through, and found that the 5th sample was the winner. This one is not for the faint of heart. It was a tiny barrel of just 40 six-packs, but the quality here was out of the world. It checks in at 110 Proof (55% alc.) and has harmonious sweet and savory notes that dual throughout this super long and memorable finish. It’s worth selling less bottles to bring you one this good – you guys are going to absolutely love it.
90 Points, Robert Parker’s Wine Advocate
Xavier Vignon’s brand spanking new CDR 100% is a thing of beauty. It’s already got a blessing from Robert Parker’s Wine Advocate who described this wine as, “Full-bodied, concentrated and supple”. This is a gorgeous and intricate blend that features all of the Southern Rhone appellations. This year, the blend was 40% Grenache, 25% Mourvedre, 15% Syrah, 7% Cinsault, 7% Marselan, 6% Terret Noir. Nobody can do it like the mad scientist, Xavier Vignon.
This is a very rare single barrel Bourbon Whiskey to make its way to Jersey. Maple syrup, butterscotch, caramel & brown sugar with a palate of caramel apple, roasted almond, ripe banana and graham crackers. This one has a full mouthfeel with a nice creamy middle. The finish here lingers with just the right amount of burn. This was born on 2/3/2017 and bottled at 102 Proof. This is a great bottle of Whiskey.
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