Western Reserve Small Batch No. 7 Bourbon
  • Category Bourbon
  • Country United States
  • Region Ohio
  • Distillery Western Reserve
  • Style Kentucky Straight Bourbon Whiskey
  • Alcohol 47%
California residents: Click here for Proposition 65 WARNING.
  • floral
  • cedarwood
  • brown sugar
  • cinnamon
  • white pepper
  • spicy
  • caramel
  • vanilla
  • oak

Western Reserve

Small Batch No. 7 Bourbon (0.75l, 47%)

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Character Goatson

A small batch, organic, and handcrafted Bourbon that's born in Kentucky and bottled in Ohio.

Founded in 2014 by Kevin and Ann Thomas in Lakewood, Ohio, Western Reserve Distillers is one of those family-owned, organic, and handcrafted distilleries that never take any shortcuts. Does that mean more work? Obviously, but it’s totally worth it. Not only they produce delicious award-winning Vodkas, Gins, Bourbons, and Whiskeys – all handcrafted in small batches from 100% organic ingredients, mind you – but they also care a lot about the environment. Using hot water from distillation for heating the distillery, they’re fans of keeping their carbon footprint down low. All grains come from Ohio farms close to the distillery and the mash waste is even sent back to the farms to feed their livestock. It’s the full circle!

Each barrel of Western Reserve Small Batch No. 7 Bourbon is hand selected by the family – and given their attention to detail, it’s a safe guess that they take their sweet time. They never select more than 4 barrels of 4-6 year-old Whiskeys at once for blending them with older barrels of 14-year-old Whiskey. This results in the elegant and sophisticated flavor profile and once you throw in their signature "high rye" recipe that’s 21% rye, what you get is a sumptuous Kentucky Straight Bourbon, packed with flavors of cinnamon, white pepper, and bold spice. Twice distilled and bottled at a pleasant 94 proof, we'd say this is a must for all Bourbon aficionados out there.
 

  • Category Bourbon
  • Country United States
  • Region Ohio
  • Distillery Western Reserve
  • Style Kentucky Straight Bourbon Whiskey
  • Alcohol 47%
California residents: Click here for Proposition 65 WARNING.

Appearance / Color
Dark caramel

Nose / Aroma / Smell
Floral with cedar and brown sugar

Flavor / Taste / Palate
Cinnamon, white pepper, bold spice

Finish
Warm, caramel, vanilla spice, caramel, a touch of oak

Flavor Spiral TM
About the Flavor Spiral
What does Western Reserve Small Batch No. 7 Bourbon taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in Western Reserve Small Batch No. 7 Bourbon and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Back to flavor spiral
  • floral
  • cedarwood
  • brown sugar
  • cinnamon
  • white pepper
  • spicy
  • caramel
  • vanilla
  • oak
Dog Dogson's Smartass corner
Character Dogson
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Straight Bourbon must be matured for at least 2 years. If a bottle has no age statement, it’s at least 4 years old.
At any given time, there are more barrels of Bourbon in Kentucky than there are people. The population of the Bluegrass State is about 4.4 million. Today there are more than 5 million barrels of Bourbon sitting in the rick-houses of that Old Kentucky Home. That’s nearly 300 bottles of Bourbon per person, or about 60 gallons each.
Bourbon Is a ''new barrel Spirit'': One of the legal requirements for Bourbon is that it only be aged in brand new oak charred barrels.
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
"Remember that iconic poster from World War II showing Rosie the Riveter as a patriotic American woman doing her part for the war effort? Well, hundreds of businesses did their part too, and the Bourbon distillers stepped right up with ‘em.

Distilleries all over Kentucky and Tennessee were re-tooled to distill fuel alcohol and ferment penicillin cultures to treat wounded soldiers."
Dog Dogson's Smartass corner
Character Dogson
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Straight Bourbon must be matured for at least 2 years. If a bottle has no age statement, it’s at least 4 years old.
At any given time, there are more barrels of Bourbon in Kentucky than there are people. The population of the Bluegrass State is about 4.4 million. Today there are more than 5 million barrels of Bourbon sitting in the rick-houses of that Old Kentucky Home. That’s nearly 300 bottles of Bourbon per person, or about 60 gallons each.
Bourbon Is a ''new barrel Spirit'': One of the legal requirements for Bourbon is that it only be aged in brand new oak charred barrels.
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
"Remember that iconic poster from World War II showing Rosie the Riveter as a patriotic American woman doing her part for the war effort? Well, hundreds of businesses did their part too, and the Bourbon distillers stepped right up with ‘em.

Distilleries all over Kentucky and Tennessee were re-tooled to distill fuel alcohol and ferment penicillin cultures to treat wounded soldiers."
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