Made from local corn, rye, and malted barley; aged in heavy char oak barrels. Caramel and vanilla nose with flavors of oak and toffee. Enjoy in a Manhattan, Old Fashioned...
Bourbon Distilled in Seneca Falls, New York from domestic ingredients, then Apple Wood Smoked! Smooth full-bodied flavor with the rich deepness of oak throughout the pallet and a subtle warm...
A hand-crafted blend that adds a degree of softness on the palette while creating layers of depth and complexity. Our distiller decided to bump this up slightly in proof in order...
Small-batch Bourbon meets local farm fresh New York State cream. A winner at multiple Spirit Competitions, it offers a richer feel and bolder vanilla and caramel flavors than an Irish...
Distilled from: 80% Black Dirt grown corn, 12% Malted Barley, 8% Rye. Aged a minimum of 3 years in new charred American Oak, Char level 3. Light, faintly sweet and smooth. 45% ABV, 90...
Bourbon aged in our own American White Oak barrels and finished in a second barrel that was used to store black walnut syrup tapped from trees at the distillery and...
Bourbon made from New York Corn. We then blend in the purest Catskills Mountain water and bottle at 92 proof (46% abv). When you taste our bourbon, flavors of cinnamon,...
Another milestone for this first rate distiller in this Bonded release of Bourbon. Made from a mash of local grains grown near the farm-distillery by independent farmers, the breakdown of...
Made from a 75% corn mashbill. This is part of Heights Distilling Co's aging program Brooklyn Barrel Co. Distilled in Tennessee, aged in Brooklyn.
45% ABV, 90 Proof
Double Barrel Maple Bourbon Whiskey is the product of a relationship with Catskill Mountain Sugarhouse. Empty Bourbon barrels are sent to Catskill Mountain Sugarhouse who fills them with their delicious...
Distilled from a mash of 70% Corn, 25% Rye and 5% Barley. Smooth and easy to drink. Our award winning bourbon has been described as subtle and sophisticated. A beautiful...
Distilled from 55% corn, 35% rye, 10% malted barley, all grown in the Hudson River Valley. The mash is fermented in open wooden tanks and distilled twice in direct-fired copper pot...
