John Myer is a painter, poet, pianist, and master distiller whose family has farmed land in and around the Finger Lakes since 1810. Myer Farm produces estate-grown, certified organic, field-to-flask spirits with a low carbon footprint. Their bourbon is distilled from a mash bill of 60% corn, with the balance comprised of barley, rye, and hard red spring wheat. Aged at least 2 years and bottled without fining or chill-filtration, this is a textbook, Northeastern style Bourbon with characteristic restraint that’s aged in 30 gallon casks as opposed to the standard 52 to accelerate the aging process. Subtle nutty and floral aromas are followed by lightly toasted corn, with a hint of citrus and white pepper on the palate. Leathery, vanilla maple notes emerge on the long, elegant finish. Proofed down to a reasonably strong 45%abv, this well-crafted, local Bourbon is great neat, on the rocks or in a NY inspired cocktail like an Erie Canal Mule or a Red Room from Saratoga Springs!