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TINCUP is a blend of two great American whiskeys, each aged in #3 charred oak barrels. “High rye” bourbon, distilled and aged in Indiana, is blended with a small amount of Colorado single malt whiskey. These whiskeys are then cut with Rocky Mountain water. TINCUP is named for the Colorado mining pioneers and the tin cups from which they drank their whiskey.
An intriguing take on the classic American bourbon, the addition of a little spice and a more powerful profile provides Tin Cup with ample individuality. In order to achieve this flavor, the recipe calls for a higher then normal rye mash bill, thus supplying the spice and the pepper tones. This, of course, is countered by the sweetness of the bourbon recipe to make a truly enjoyable whiskey.
The name and tiny tin cup that comes with each bottle is a throwback to the historic miners of the region that would consume their spirits from tin cups. And similar to how those miners drank, this is a whiskey best served neat or with the addition of water (or an ice cube - ah, the advantages of modern life).
Put ˝ a cup of TINCUP in a frying pan with some butter, salt, pepper, onions and a steak. Place over hot campfire embers. Allow the whiskey to reduce and the steak to cook fully. Enjoy!
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