The distillery’s use of a unique mashbill consisting of 68% corn, 20% wheat and 12% malted barley imparts an incredible rollercoaster of flavors that are not found in almost any other products most associated with bourbon. After 10 years in a barrel and being bottled at 121 proof I would have expected more oak, which is almost an afterthought throughout the whole experience.
While this made way for some delicious and unique flavors it oddly left the whiskey lacking a bit of structure that I would have expected.
This is definitely a whiskey worth trying, although possibly finding a few friends to share it with as the price for a 10-year single barrel, even one as unique as this, might be jarring to some. If Wyoming keeps releasing whiskies of this caliber, I do not doubt that they will start to become a household name in the near future as a testament to the unique terroir and differences among bourbon producers.
