This organic bourbon has the requisite 51% corn mash bill to be called a “bourbon,” but instead of the usual rye or wheat supplement, Koval finishes the mash with millet grown on organic farms in the Midwest, before aging in charred new American oak barrels made by a cooperage in Minnesota.
Starting with flavors of juicy mango, soft vanilla and apricot, the bourbon takes on deep pepper, clove and caramel notes from its 18-24 months in the barrel. Each bottle comes from a single unfiltered barrel, so it’s a very distinct “grain-to-bottle” taste of America’s heartland.
tip of the tongue
The distiller's got an awesome recipe for a Kentucky Bug: Crush 1 fresh strawberry in a shaker glass, then fill with ice and add 2 oz Koval's Single Barrel Bourbon, 3/4 oz freshly squeezed lemon juice and 2 dashes Hella Bitter Aromatic Bitters. Shake and double strain over ice into a chilled highball glass, then top off with ginger ale.