Aged for three years and boasting a mashbill of 75 percent corn, 15 percent rye, and 10 percent malted barley, it’s no wonder that Jodie Battles, Beverage Director for Boston area restaurants Toro, Coppa, and Little Donkey, and her colleagues chefs Ken Oringer and Jamie Bissonette, consistently look forward to the yearly release of Pinhook’s Flagship Bourbon.
According to Battles, “the intention behind Pinhook Flagship releasing new vintage bourbons each year is to highlight the best of their barrels at that time.”
This uncommon approach is what Battles loves about Pinhook and its bourbon, and we think you will, too! This bottle has a nose of candied pecans, cloves, wet stone, and orange peels, with a palate of tropical fruit and caramel that leads to an almond and cinnamon finish. This may be underwhelming for some, but for the average bourbon drinker, the nuanced taste of Pinhook’s Flagship Bourbon is sure to be a hit.