Black Dirt Bourbon Whiskey

Black Dirt Bourbon is made from a mash of 80% Black Dirt corn, 12% malted barley and 8% rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, the bourbon is aged for a minimum of three years in new, American oak barrels with a #3 char before being labeled and bottled by hand.

Black Dirt Bourbon Whiskey Tasting Notes

Nose: Dark chocolate, coffee, cinnamon and vanilla.

Palate: Notes of roasted corn, caramel and honey are well-balanced by a touch of spicy cloves.

Finish: Finishes with a subtle charcoal smoke.

Distillery Information

Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil — although rich in nutrients — was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production until now.

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