DISTILLER'S NOTES:

My grandfather lost his finger making a whiskey barrel. He traded his motorcycle to bootleggers for a rifle. And after World War II, he began his career as a butcher in Detroit’s Eastern Market next to the slaughterhouse that I transformed into our distillery. To honor his life and legacy, I created Butcher’s Cut Bourbon using the finest cuts of corn, rye and roasted barley that I double barrel aged with hand-smoked Michigan northern oak. The result is a bourbon that is timeless and true with exceptional character, just like the man that inspired it.

TASTE:

Spicy, oaky and smoky.