Savage & Cooke Bloody Butcher Bourbon Whiskey is produced grain-to-glass in California using a mashbill of 70% Bloody Butcher corn, 16% red winter wheat and 14% malted barley. The corn is grown in Winters, California, about 35 miles from the distillery. Aged four years in Seguin Moreau char #3 barrels and bottled at 100 proof, this release was limited to 44 barrels.
Props to Savage and Cooke for trying something new and unique that drinks well, but this isn’t the must buy that I hoped it would be. If you can find it at a bar to try, go for it.
There’s little to dislike with Savage & Cooke Bloody Butcher Bourbon. It hits all the right notes and holds itself well for what it is. You won’t be wrong to seek out a bottle or pour of this.
The finish layers in ginger and more fresh mint, with just a spritz of oily oak to finish things off. A huge winner, and one I returned to more than once to explore in greater depth.
