MGP Introduces Single Barrel Programs For Its Proprietary Whiskey Brands

MGP, through its proprietary George Remus Bourbon and Rossville Union Rye whiskey brands, launches a single barrel program.
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The giant Indiana distillery known as MGP has, over the last several years, introduced a number of its own proprietary brand whiskeys, including the George Remus Bourbon and Rossville Union Rye lines. Now, in what is a logical extension of these, single barrel programs are being offered as well.

The new George Remus and Rossville Union single barrel programs, according to those behind it, will each feature two mash bill choices and price for around $60 and $50, respectively. They will also, respectively, be cask strength and bottled-in-bond. The specific mash bills are as follows:

George Remus:

  • 21% rye/75% corn/4% barley malt
  • 36% rye/60% corn/4% barley malt

Rossville Union:

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  • 51% rye/48% barley malt
  • 51% rye/45% corn/4% barley malt

“We’re proud to age some of the finest whiskey barrels in the country at our Lawrenceburg distillery,” said Andrew Mansinne, MGP Vice President of Brands, in a prepared statement. “We feel that the time has come to provide our customers with access to George Remus and Rossville Union Single Barrels. Single Barrels are in high demand, and we’re in a unique position to offer a choice of mash bills to our trade partners.”

MGP Single Barrel Programs
George Remus and Rossville Union Single Barrel bottles (image via MGP)

Plans call for the new single barrel programs to be offered only once a year, on pre-sell through March 18 and shipping by September. Participating accounts will be invited to meet with the distillery team in Lawrenceburg to select their preferred mash bills. Stenciled private barrels will also ship for display purposes upon release, and accounts will have the chance to customize bottle labels with their own logos.

Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the founder of The Whiskey Wash, an award-winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y globally. As a whisk(e)y journalist, expert, and judge, he has written extensively about the subject, been interviewed in various media outlets, and provided tasting input on many whiskeys at competitions.

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