Homestead Bourbon

Homestead BourbonLots of private label bourbons are being introduced to the market. These bourbons promise high quality at an affordable price. Some of these are a success, but others aren’t. Homestead bourbon operates in this market, where proprietors John Andrews and Reggie Amos (from Homestead, Iowa) aim to provide a high end bourbon for bourbon connoisseurs. Homestead bourbon uses certain whiskeys from LDI (Lawrenceburg Distillers Indiana), with a corn base and twenty percent rye. This promises a sweeter, smoother profile.

Homestead bourbon is stored in barrels at an amazingly high proof. After being distilled, it is about 120 to 140 proof (seventy percent). Next, it is tipped into a barrel, where it stays for a few years. In contrast, vodka measures a minimum of 190 proof (ninety-five percent) after distilling.

You might be wondering what the remaining percentage of Homestead bourbon is, if it is not alcohol. Well, these remnants retain some of the grain’s flavor (thus, Homestead bourbon has more flavor than vodka). Over time, a percentage of the alcohol will evaporate away (known as the “angel’s share“). This leaves the proof inside the barrel at different levels, when being drained for bottling. However, frequently, this ranges from 115 to 130 proof. Normally, it is mixed back with water, then bottled at a far lower proof, typically ranging from eighty to ninety proof. For most of the planet, water dilution is a good thing for the buyer, because the very high proof liquid is difficult to consume. Nonetheless, for the hardcore Homestead bourbon aficionados, the whiskey is bottled as it comes off the barrel. This gives you the complete, bracing experience.

Some fatty acids will form inside Homestead bourbon, which produces a clouded appearance, along with a syrupy, viscous texture. Once more, filtering is regarded as a positive thing for most people—dampening the drink solidifies the fatty acids, which enables them to be filtered out using a fine sieve. This results is a more transparent bourbon and a less viscous texture. However, for the hardcore Homestead bourbon fans, they scoff at any dampening down of their favorite drink. When it comes to single barrel Homestead bourbon, these fans want the bottled versions to taste like they would if they placed a straw inside one of the warehouse barrels, and sucked the liquid out.

Homestead bourbon doesn’t originate from a beautiful, historic distillery. If you are purchasing bourbon because of the distillery’s romance, you will have to shop somewhere else. Homestead bourbon is obtained from Indiana, chosen from barrels that are at least four years old, then bottled by the Kentucky based company, Strong Spirits. The Homestead bourbon brand is managed and overseen by the Homestead label owners. Lots of companies try to conceal where their whiskey comes from—numerous brands are privately labeled for precisely this reason. However, Homestead bourbon is extremely open (and even rather proud) about the fact that LDI are their bourbon supplier.

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