On Thursday, Bardstown, Ky.-based Heaven Hill Distillery announced the release of Deatsville 13-Year-Old Bourbon Whiskey, one of the final bourbons to fully mature at the distillery’s soon-to-shutter Deatsville campus.
Crafted from a mash bill of 78 percent corn, 12 percent malted barley, and 10 percent rye, the bourbon was bottled from just 17 barrels, each of which matured on the third floor of Deatsville’s Rickhouse AA.
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Picture this: You’re preparing an at-home brunch for a sunny Sunday morning. Eggs? Check. Avocado toast? Check. Orange juice for mimosas? Check. Sparkling wine? Uh-oh.Read
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