A friend has strongly recommended that I try 303 Whiskey, distilled in Boulder, CO. Apparently it's distilled from potatoes and aged 8-10 months, and he claims it's unbelievably delicious. I'm going to pick up a bottle as soon as I can, but I'm curious if this stuff is on the cocktail radar at all.
One thought: since it's about the only potato whiskey around, it's definitely all made in-house - no buying a mash bill from one of the giant distilleries!
I'll report back after sampling, but I don't have enough experience to really know how it stacks up. I'll be tasting it against Basil Hayden's and Buffalo Trace bourbons, as well as perhaps some Bulleit rye and Stranahan's whiskey (since that's what I've got).
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