Few figures loom as large in bourbon’s history as Colonel Edmund Haynes Taylor Jr, whose vision and relentless drive for crafting high-quality spirits led him to revolutionize both bourbon production and marketing. But behind the innovation, Taylor’s life as a whiskey tycoon was quite tumultuous. Amid a career in politics and scandalous business practices, the quality of Taylor’s bourbon never wavered.| VinePair
Mystical, beautiful, and all-too elusive — the unicorn bottles of the world are loved by many, but getting a bottle is no easy task. As impossible as it may seem to spot a single-horned beast in the wild, it can be even harder to find a unicorn drink on shelves. Blanton’s single-barrel bourbon wasn’t always so hard to find. It made its 1984 debut in the U.S.| VinePair
The oldest-ever Eagle Rare expression is the result of an experiment gone extraordinarily right.. This $10 Bourbon from United States is recommended by our experts. See the rating and review now!| VinePair
Created in the 1970s when the U.S. bourbon industry was questionable at best, Eagle Rare 10 Year helped change the spirit’s reputation and forged a path for the spirit to become the darling it is today. The Eagle Rare brand has expanded to include several different labels, each adored by bourbon lovers around the world. Produced and distilled by Buffalo Trace, Eagle Rare bourbons are some of the most sought-after bottles on the market.| VinePair
No doubt about it, Buffalo Trace Distillery is one of the best known in the whiskey world. As a leader in the category, it produces some of the rarest and most beloved products available and has cultivated a fanbase devoted to unique styles and distinct flavor profiles. The core taste of every bourbon and whiskey lies in its mash bill, and while some bourbon brands fully disclose their recipes, the exact blends of Buffalo Trace’s range have remained a very well-kept secret.| VinePair
Bourbon has one of the most famous recipes in the world: It must be made with at least 51 percent corn in its mash. Beyond this, bourbon distillers often use rye and malted barley to finish the grist. William Larue Weller did things a little differently. Where many other bourbons use rye, W.L. Weller uses wheat. Weller himself developed this recipe, believing wheat produced a softer, sweeter flavor profile than rye’s typically spicy one.| VinePair
