Leopold Bros Three Chamber Rye belle-meade-bourbon to achieve the balanced complexity

to achieve the balanced complexity that complements this whiskey’s traditional heritage

which relies heavily on corn as the secondary grain rather than a higher percentage of rye

This traditional

and gentle fruit sweetness

Leopold Bros Three Chamber Rye belle-meade-bourbon to achieve the balanced complexityFor over a hundred years, American rye whiskey was commonly produced in what was called a Three Chamber Still to extract not only distillate, but also oils and aromas hidden in the grains. The resulting spirits was marketed as "heavy bodied" whiskey, but production stopped just after World War II and the still in which is was made became a lost American tradition. Leopold Bros. painstakingly re engineered a Three Chamber Still from old manuscripts and