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Old Grand Dad 114 Bourbon Whiskey
Old Grand Dad 114 Bourbon Whiskey

Old Grand Dad 114 Bourbon Whiskey

Your Price: $32.99
Old Grand-Dad is a brand of bourbon whiskey distilled at the Jim Beam Plant in Clermont, Kentucky. The brand was created by Raymond B. Hayden and named after his grandfather Basil Hayden, Sr., a well known distiller during his lifetime who is depicted
Item Number: Old-Grand-Dad-114
Availability: In Stock 11
Size: 750ML
Old Grand Dad 114 Proof 750 ML Kentucky Straight Bourbon WhiskeyOld Grand Dad 114 is made from a unique recipe that uses more of the costly small grains which create a distinctive flavor and body. This fine bourbon is bottled at 114 proof, to preserve every drop of that unique character.A full proof version of this classic rye-tinged bourbon, unbelievably smooth for a spirit of its strength. Spicy orange-berry nose with tobacco notes and a spicy sweet taste. Plenty of rye flavor.Old Grand-Dad is a brand of bourbon whiskey distilled at the Jim Beam Plant in Clermont, Kentucky. The brand was created by Raymond B. Hayden and named after his grandfather Basil Hayden, Sr., a well known distiller during his lifetime who is depicted on the front of each bottle. Today, it is owned and produced by Beam Inc.The Grand dad reference in the name is homage to Basil Hayden, a very recognizable name in bourbon and also the name of another product Basil Hayden. Basil Hayden was known for using a higher percentage of rye grain in the mashbill whiskey grain recipe for his bourbon whiskey. His grandson, Raymond Hayden, started Old Grand-Dad using his grandfathers high rye recipe.Bourbon is as American as apple pie, bald eagles and cowboys. Early settlers found an ample supply of corn, rye and barley from which they made their "water of life", the translation of the Gaelic word uisgebaugh [WOOZE-ga-bach] which was later anglicized to "whiskey." Frontiersmen pushing into Bourbon County, Kentucky discovered sparkling limestone-filtered springs, abundant oak trees for barrel-making, and arable land on which to raise corn for food and drink.These hardy pioneers of the Bluegrass State developed and perfected the distilling of what we now call bourbon.As the country expanded westward, whiskey could be found in any respectable saloon, and some not-so-respectable ones as well. Trail-weary cowboys could wash down the trail dust with a touch of "red eye." Although the old westerns portray "red eye" as cheap whiskey it is actually the good stuff. Bourbon does not get its characteristic red tint until it has been properly aged.Today's premium whiskeys are distilled in small batches in the tradition of those early pioneers. With its rich mahogony color and smoky, woody flavors with hints of vanilla and caramel, bourbon is the only whiskey in the world that can truly be called American.To qualify as straight bourbon whiskey Federal law requires that it.Must contain at least 51percent corn in the fermented grain mash. Most bourbons contain a considerably higher percentage of corn than 51 percent. Must be distilled at no more than 160 proof (80 percent alcohol). Must be aged for a minimum of two years, at no more than 125 proof, in new American white oak barrels that have been charred on the inside. Most bourbons are aged for at least four years. Must be bottled at a minimum of 80 proof. No coloring or flavoring may be added.

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