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the hotter the heat which opens the wood pores and the more flavor that enters their rye-forward Spirit
the aficionados call it
In the early 1900s
With a history like that
This beautifully-ordered facility has been producing fine Shochu and Liqueurs for nearly 140 years and is still lead by a member of the founding Komasa family — Yoshitsugu Komasa
Colonel E.H. Taylor Single Barrel Bourbon Japanese Rum the hotter the heat whichColonel Edmund Haynes Taylor, Jr. is considered to be the father of modern Bourbon. His honorary title of Kentucky Colonel is proof of that and is something he shares with several state's distinguished sons, most notably a certain fried chicken vendor. Having implemented several innovative methods still used today, including climate controlled aging warehouses, and fighting to keep Bourbon pure with the Bottled in Bond Act of 1897, this Colonel was
