In 2009, Thirteenth Colony Distilleries opened in Americus, Georgia started by a group of friends with a passion for good whiskey. They have grown from humble beginnings to now having distribution in eight states, Connecticut being the most recent. These are down to earth whiskies, on the shelf for $39.99 (limited time) and a real steal for those that like sipping neat as well as a proud foundation for your finest juleps and cocktails. It is an unpretentious brand, modestly priced and now here in Connecticut for thirsty whiskey lovers.
13th Colony’s Master Distiller, Graham Arthur, is a graduate of Cordon Bleu College of Culinary Arts bringing a chef’s sensibilities to the distilling operations. Graham chooses not to offer an age statement on his bottles, instead he personally tastes each barrel for balance and maturity, then creates a blend from stocks of 4-, 5- and 6-year-old whiskeys. They disclose that they “source our specific mash bill from a contract distiller to supplement the volume needed to meet demand.” Whether distilled on-premises or contract distilled, all of 13th Colony’s barrels are aged in their own rick houses. The Georgia climate has drastic swings from extremely hot to cold. This causes the barrels to expand and contract, drawing the most from the wood into the resting spirits and accelerating the aging process.
Graham’s recipe for their “Southern Bourbon” is a consistent mash bill of 70% Corn, 21% Rye, 9% Malted Barley. It the glass it delivers a nose full of sweet aromas with pronounced cinnamon and caramel. Sweet notes carry through to a rich palate with pipe tobacco, ripe cherry, and caramel accents. Bottled at 95 proof, 13th Colony Southern Bourbon slides down easy, not showing the proof on the palate. At $39.99 it is a Bourbon worth having on your backbar to enjoy as an everyday sipper or mixer whilst saving those prized bottles for special occasions.
The “Southern Rye” is 95% Rye and 5% Malted Barley aged between four and six years with a toasted French oak spiral finish. They insert into the traditional white oak barrels turned French Oak spirals for added wood spice and dimension. It starts out with aromas both sweet and spicy. A swirl of the glass brings rise to hints of fresh mint, pepper, marasca cherry and barrel char. The first sip leads to a candy caramel sweetness followed by classic rye spice, building to a crescendo in the finish.
Thirteenth Colony Distillers are growing with leaps and bounds and now that they are here in Connecticut, we applaud their efforts especially the more than fair price point at which they offer their whiskeys. Supplies are still somewhat limited as they settle into the state, but right now, we have a good supply. Bourbon or Rye? Maybe both! Your call! |
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