Wyoming Whiskey Ten Year Anniversary Edition

On December 1, 2012, we launched our whiskey venture with the debut of our flagship small batch bourbon. It started with a party on an unseasonably warm day in Kirby, and the promise that the bourbon frontier was heading west to the Rocky Mountains. Ten years changes things, whiskey for the better. In celebration of this 10-year anniversary, original Master Distiller, Steve Nally, and Master Blender, Nancy Fraley, have barrel selected and batched a rich and balanced 10-year-old bourbon worthy of the milestone.

Wyoming Whiskey Ten Year Anniversary Edition Tasting Notes

Nose: Heady notes of Rye Manhattan cocktails with brandied cherries, mincemeat pie, Medjool dates in thick syrup, cayenne pepper-candied pecans, and baklava drizzled with orange blossom honey.

Palate: Candied yams with pecans and toasted marshmallows, black currant liqueur, sweet cornbread muffins with honey butter, and cinnamon toast with blackberry-maple syrup.

Finish: Lingering notes of dark dried fruit mingled with warming brown baking spices.

Distillery Information

Claiming Wyoming’s first legal whiskey distillery, Wyoming Whiskey was founded by Brad Mead, his wife Kate Mead, and David DeFazio, a lawyer by degree. Wyoming Whiskey was founded in 2006 but began production in 2009. In 2007, the enlisted former Marker’s Mark master distiller Steve Nally to help create their whiskey. He stayed on until 2014, giving the distillery a firm traditional bourbon-making base upon which to build. Brad’s and Kate’s son Sam Mead joined the family business and guided the distillery as head distiller since Nally left. The Mead family first came to Wyoming as ranchers in 1890. In the ensuing 125 years, the family continued to rear cattle at their ranches in Spring Gulch and Kirby. Before 2009, there weren’t any legal distilleries in operation in Wyoming. America’s whiskey production has been centered eastward, condensed largely into Kentucky and Tennessee. Wyoming Whiskey also employs the service of distilling and blending consultant extraordinaire Nancy Fraley. Fraley’s help has ranged from improving the distilling process to blending the small batches to creating a new expression for their lineup. Recently Wyoming Whiskey partnered with Edrington (a Scottish spirits group), the parent company of the Macallan and Highland Park, among others. Even though their production process has been refined, wider distribution and placement proved difficult for the small business. Edrington’s minority stake in the distillery is meant to ease that burden while still allowing the Meads and De Fazio to own and run their business.

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