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A.D. Laws Four Grain Cask Strength Straight Bourbon Whiskey (750ml)
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- ABV 56.7%
The single barrel, cask strength expression of the flagship A.D. Laws Four Grain Bourbon represents “The Cream” with selections taken from the most 'eccentric' barrels of their house Bourbon. Produced from a mash bill 60% corn, 20% heirloom wheat, 10% heirloom rye and 10% heirloom malted barley - all locally grown, followed by an open air, sour mash fermentation. Typical of single cask bottlings, the ABV and flavour profile will vary from batch to batch.Other reviews... [Barrel #316 tasted] How can you not slightly fall in love with this distillery's whiskeys? 94 points - Jim Murrays Whisky Bible 2018 Barrel #48 tasted ...An intense nose offers complexity with minty herbal notes, licorice, fresh-sawn oak, and peppery spice at the forefront, giving way to pithy orange peel on the palate. With a bit of water to subdue the punch, this becomes impressively smooth and fruity, revealing sandalwood aromas and offering a lovely, long finish of candied orange and sweet chocolate-covered cherries.
85 points - maltadvocate.com, reviewed by: Jeffery Lindenmuth (Spring 2017) Founded in 2010, Laws is an independent Colorado-based distillery that actually make all their own whiskey, rather than 'sourcing' it and putting it into a fancy bottle. In fact, they take that ethos to the extreme in “an obsessive, hands-on approach to every aspect of production.” Each batch is triple cleaned, milled, cooked, fermented, distilled in-house, utilizing heirloom grains from local family-owned farms and a custom made four-plate Vendome hybrid copper-pot/column still. The flagship Four Grain is crafted from the four “American mother grains”: corn, wheat, barley, and rye. There aren’t many four grain bourbons on the market simply because they tend to be more labour intensive to make. It involves a stepped cook process (in which individual varietals require different cooking temperatures and times to maximize flavour). Working alongside founder, Alan Laws, is Bill Friel, former master distiller of Barton’s. Jake Norris has also lent some of his expertise to the new project (he was the co-founder of Stranahan’s in 2004). Ageing takes place onsite. The highly variable temperature and air pressure encourages year-round cycling of the spirit and wood, so these whiskies tend to mature earlier than many Kentuckians.