Two expressions, one philosophy. Bourbon that carries the weight of its name without trading on it.
A four-grain mash bill aged in charred new American white oak. The benchmark — balanced, classic, built for the way you've always taken your bourbon.
Finished a second time in a fresh char-3 barrel. Deeper, sweeter, with caramelized oak and a long, slow finish that earns the second barrel.
An opening of charred barrel and warm spice — clove, brown sugar, a thread of leather and red apple skin.
Round-bodied and sweet up front. Cinnamon and toasted pecan settle into the mid-palate; rye carries the structure.
Toasted barrel char and a whisper of black pepper. Lingers without burn — a finish you'll feel down the road.
From the new char
From the corn
From the rye
From six summers
Tasting profile, mash bill, provenance, the difference between expressions — ask. The bottle answers.
No shortcuts. The process is older than the brand — older than the country. We just don't get in its way.
Kentucky and Indiana corn, soft red winter wheat, North Dakota rye, two-row malted barley. Milled fresh on site.
A four-grain mash bill, sweet-mashed in iron-rich Kentucky limestone water. The water is half the bourbon.
Cypress fermenters, a proprietary yeast strain, and the time to develop esters that no shortcut can replicate.
Distilled twice — once through the column, once through the doubler. Cuts made by hand, by nose, by the master distiller.
Heat cycles the spirit through the wood. Cold pulls it back. The barrel breathes. We wait.
From neat to mixed — three Winchester originals, plus a builder for the rest.
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