While this bourbon is young – aged just under a year in small casks – it’s surprisingly mellow. Notes of buttered corn, toasted oak and maple sugar greet the nose before a polished, clean finish. Yep, this is one smooth hooch any bourbon planner can get behind.
Keith Van Sise built Gristmill Distillery in Keene, a small town in New York’s Adirondack Park, to combine his love of the region and his love of crafted spirits. The small distillery owns their hometown roots by sourcing every component as locally as possible: Black Fly is made from 100% New York corn grown by Adirondack Organic Grains in nearby Essex, and they age it in made-to-order barrels produced just a couple of towns away by U.S. Barrel, one of the oldest cooperages in the Northeast.
Fun fact: Black flies are notorious around the Adirondacks. Any local or adventurer will tell you the bite from these devils packs a wallop. Whether you’re climbing the High Peaks, hiking the Appalachian Trail or running the rapids of rush hour, Black Fly bourbon takes the sting out of a long day.
Tip of the Tongue
Great to sip neat, on the rocks or mixed in any bourbon cocktail. We especially love it in a Bourbon Sour: Combine 2 oz bourbon, 1 oz simple syrup, .5 oz fresh lemon juice and 1-2 dashes of Hella Bitter Citrus Bitters in a cocktail shaker with ice. Shake until blended and well chilled. Strain into a cocktail glass over ice and garnish with 1-2 Jack Rudy Cocktail Cherries.
42.2% alcohol by volume. Comes in a 750ml bottle.