Coppersea 100 percent New York Excelsior Bourbon has notes of polenta, bread toast and a good amount of black pepper from the high rye content, mingling with robust notes of vanilla, almonds and cedar from the oak.
Coppersea 100 percent New York Excelsior Bourbon is the first whisky to be aged in barrels made from New York-harvested American white oak since prohibition, and likely long before that era. Up to 75 percent of the flavors of an aged whisky comes from the oak in which it is aged, so our barrels, once filled with our bourbon made from 100 percent Hudson Valley corn, rye and barley, produce a whisky expressing an unequivocal taste of New York terroir. As with all Coppersea whiskies, we ferment the mash in open wooden tanks and distilled twice in simple, direct-fired copper pot stills.
|Mash bill: 55% corn, 35% rye, 10% malted barley
Aged less than 1 year in American white oak
100% New York barrels
Bottled at 96 proof
|Angus MacDonald, Coppersea’s Master Distiller, has been studying the craft of fine spirit distillation for over 30 years, calling on a family tradition that goes back centuries. His quest to master this art led him to relationships with dozens of traditional folk distillers, becoming a keeper of this rare lore.
Angus’ goal in starting Coppersea Distilling is to put in practice his hard-won knowledge, and reinvigorate American spirits making with a return to its traditional roots.
Coppersea Distillery Manager Christopher Williams joined us following stints in both brewing and distilling. His hands-on energy is instrumental in making Coppersea run.
Michael Kinstlick, CEO, brings entrepreneurial drive and acumen from his 20 years in business. His prior work includes finance, software, and commercial insurance. He has a BA in Economics from Columbia, a MS in Industrial Engineering from Northwestern, and an MBA from the Haas School of Business at the University of California at Berkeley.