England’s Kentucky Bourbon, Never Say Die, has expanded its collection with a new Small-Batch Bourbon.
Each batch will feature a unique and balanced blend of Never Say Die recipe barrels. It has been designed as an ‘every occasion Bourbon’ with a lower-abv and mellowed spice from the high rye grain content. It is complex enough for sipping while holding up highballs and cocktails.
There will be just 2750 bottles per small batch, with four initial batches planned for 2023, available in the UK and US. Never Say Die is a traditional Kentucky Bourbon made with a mash bill of 64% corn, 24% rye and 12% malted barley, resulting in flavors of spice and citrus that melt into vanilla, leather and caramel.
It is the second expression from the brand that launched last autumn with its ‘world-first’ Kentucky Bourbon, which is both ocean-aged and further matured in England at Derbyshire’s White Peak Distillery. This unique journey not only results in a wholly unique flavor profile but also leads to greater variance between each small batch due to factors such as the timing of the ocean voyage and the resting spot at White Peak.
Never Say Die Co-founder Martha Dalton says: “We are delighted to launch our second product at the Epsom Derby, on the 144th running of the very race that our namesake racehorse, Never Say Die, the Kentucky thoroughbred, won in 1954 at 33-1 odds in front of her Majesty, Queen Elizabeth II. The small batch is an approachable blend of our most interesting barrels selected to complement one another to create a balanced and versatile Bourbon.
“When we set out to create Never Say Die, we always knew we wanted to experiment with the aging process and push the envelope of what a Kentucky Bourbon can be. Since launching late last year, we have been overwhelmed by the industry and Bourbon fans’ positive response.
“As the first Kentucky Straight Bourbon to be both ocean-aged and matured in the UK, Never Say Die is exposed to three different climatic conditions. We believe this unique journey gives Never Die its distinct flavor profile. The salinity of the air, along with the rapid temperature changes of the ocean voyage, accelerate and alter the barrel aging process. Beyond that, it is undeniable that the char and oak from the barrel are agitated upon the “sloshing” from the maritime journey, thus imparting more flavor and color to the whiskey.”
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