Mash of 80% corn and 20% rye, both of which are sourced from local farms in the American Midwest. Once the grains have been transported to the distillery, they are milled and mashed before being fermented with a proprietary strain of yeast that was formulated specifically for Union Horse Bourbon. By using sour mash to catalyze the fermentation process (sour mash refers to the art of using a small amount of spent mash from an older batch of whiskey in order to catalyze fermentation in a new batch of whiskey). Once the mash has been fermented for five to six days, it is distilled through a custom-made Vendome copper-pot still.
Standard bourbon with dill pickles on buttered wheat bread. Lime zest, beer nuts, and caramel oak in the middle. Finish is white pepper, orange peel, and dusty vanilla-mint. Seems young, some time will temper this down to improve this. [small batch 2, bottle 2018]