Far from what’s considered the land of bourbon in the American south, just east of Yellowstone National Park in the expansive state of Wyoming, a new tradition in distilling is underway. Based in the Bighorn Basin, Wyoming Whiskey counts the 100-mile wide plateau as a key collaborator in their small-batch bourbon—partially because all of the ingredients in their lightly caramel and vanilla spirit come from the area. With access to limestone-filtered water and healthy stocks of locally grown wheat, corn and barley, it’s a wonder more bourbon-makers haven’t set up shop out west. Aged in charred oak barrels, the whiskey has a quality of minerality thanks in part to the nature of its water source. A viscous mouthfeel lends to exploring the complex notes of western libation. Caramel and citrus are evident on the palate while the nose tends toward the vanilla-nutmeg end of the spectrum.
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