In September, Ragged Branch Distillery released its highly anticipated four-year Wheated Straight Virginia Bourbon Whiskey. The bourbon that was once exclusively poured in the Charlottesville tasting room is now available at select retailers and restaurants throughout Virginia, Washington, D.C., Maryland, Delaware and Louisiana.

Ragged Branch owner Alex Toomy describes the small batch bourbon as distinctly Virginia, as the majority of ingredients used in the bourbon’s unique mash of corn, wheat and barley are sourced directly from the Ragged Branch farm.

The makers at Ragged Branch say the wheated bourbon offers smoothness from flavor to finish. A caramel-colored pour breathes robust layers of corn and floral accents with hints of brown sugar, caramel, cherry vanilla and fierce cinnamon on the front.

Ragged Branch Wheated Bourbon Whiskey

The Wheated Straight Virginia Bourbon Whiskey can be enjoyed neat, or with a spoonful of water that opens the nose to a vibrant, oaky cinnamon aroma. The water also draws out traces of cinnamon, almond vanilla and earthy grain.

“People tasting the new Ragged Branch Wheated Straight Virginia Bourbon are in for a really big treat,” says Ragged Branch Master Distiller David Pickerell, former distiller for Maker’s Mark. “Knowing Alex, the Ragged Branch team and the company’s commitment to excellence in every aspect of making this bourbon, I was confident it was going to be really good, but I think it’s better than good—it’s fantastic.”

The amazing bourbon can be enjoyed throughout autumn with Ragged Branch’s newest fall cocktail, The Ol’ Nut Job, which features the distillery’s homemade Salted Vanilla Maple Syrup.

 

The Ol’ Nut Job

2 oz. Ragged Branch Wheated Straight Virginia Bourbon Whiskey

3 dashes of Fee Brothers walnut bitters

4 dashes of Angostura orange bitters

.25 oz. Salted Vanilla Maple Syrup (see below)

Fresh orange peel, optional

 

Pour all four ingredients over ice and stir until chilled.

Strain the mixture on one large ice cube.

Serve and garnish with orange peel.

 

Salted Vanilla Maple Syrup

1 cup pure maple syrup

1 tsp. vanilla extract

2 oz. warm water

1/4 tsp. kosher salt

 

Combine maple syrup and vanilla extract.

Dissolve kosher salt in warm water.

Stir together salt water and syrup until combined.

Store remaining syrup in an airtight container.

Written By

Grace Silipigni

Leave a Reply

Leave a Reply