Corn Whiskey is not an offering usually seen by name on store shelves, as much of the corn-based whiskey is bourbon. But corn whiskey as a category is a little different than bourbon per the US federal regulations. Corn whiskey has to be at least 80% corn and can be stored in either new or used oak barrels. The Liberty Pole Corn Whiskey is is fermented with an American ale yeast and aged for 18-24 months in medium-toasted oak quarter casks formerly housing Liberty Pole’s own bourbon and rye. The Bloody Butcher Corn used as the base is a heirloom grain from southwest Pennsylvania, similar to the kind of corn grown there during the late 18th century Whiskey Rebellion.
Distillery: Mingo Creek Craft Distillers
Country: United States
Age: NAS
Strength: 46%
Price: $42.00
Barrel: Bottled 8.4.18, batch#5
Maturation: ex-bourbon and ex-rye barrels
Mash Bill: 80% Bloody Butcher Corn, 20% Six-Row Distillers Malt
Location: Washington, PA
Nose: Corn, rye
Palate: Sugar, corn
Finish: Spice, corn
Comments: This bottle holds a special place in our livers because we brought it with us to Dublin in 2019 as an example of American whiskey. Almost everyone really enjoyed it (and at least 2 out of 3 bartenders at the Jameson Experience at Bow Street).
Adam – There are not a huge number of sensory elements in this Corn Whiskey but I don’t think of that as a bad thing. When what you have works, why try to dress it up? Unsurprisingly, corn is the dominant element here, and I find the sweetness of that coming through really pleasant to sip. Having the ex-rye barrels is a nice touch too, as it adds just a touch of that spice on the nose and finish without dominating the sweetness of the palate. Can be a little hot right out of the bottle, probably due to the age, but it mellows a bit nicely with time.
Meghan – I like this the less it sits. The more it oxidizes, the more corn sugar comes out.
It’s like corn pops, before you put milk on it.
Michael – It had this Red Hot at first but it diminishes fast. I get an oily texture from this Corn Whiskey that is very pleasant.
Caitlin – It sets my eyeballs on fire, especially when you first pour it.
Ben – It’s like Corn Pops, before you put milk on them. When you’ve just opened up the box.
Kate – I’ve been having a lot of bourbons recently and this is nothing like any of them. This Corn Whiskey smells like the rick house for Buffalo Trace. It smells like corn again after waiting. I’d be interested to see what this has with more aging, even six more months. I do like the finish the more it sits.
Henry – It’s like an alphabet of corn.
