Bourbon

Bourbon Review: Mile High Spirits Fireside Bottled In Bond Bourbon

We review Mile High Spirits Fireside Bottled In Bond Bourbon, a high rye bourbon distilled in Colorado that meets the bottled-in-bond requirements.

OVERALL RATING

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Mile High Spirits Fireside Bottled In Bond Bourbon review

Tasting Notes

About:

made from 70% corn, 20% rye, and 10% chocolate malted barley. It’s aged for four years and bottled at 100 proof. Find a 750mL bottle in select markets and online for $49.99
Appearance:
This liquid is amber and coats the glass and slowly condenses into legs.
Nose:
This whiskey has such a subtle and compact nose, even after resting in the glass. Peach gummy rings next to a “Shortbread Season” scented candle and a slight woodiness like the inside of a drawer.
Palate:
Sweet on the attack, the flavor rounds out to grain character with zingy clove and white pepper. The medium-short finish speaks of smoky almonds before black tea bitterness steps in.
Finish:
Comments:
I found this whiskey thinner than I wanted. It didn’t have the depth or richness I expect from a bottled in bond. What I also wanted was to like it, because what they’re doing sounds like so much fun and they sound like so much fun. Maybe it’s this batch that didn’t vibe with me.rnrnI’ll still keep an eye out for future opportunities to taste their wares, because if anyone is in this game to cut down on pretension and increase celebration, I am with them.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Cindy Capparelli

Cindy Capperelli is the visionary founder of Portland Bitters Project, established in 2014 with the ambition to craft the finest bitters available. Today, her bitters are savored across the United States and internationally, enhancing cocktails with expressive flavors. In addition to her entrepreneurial endeavors, Cindy shares her expertise as an instructor at two Portland colleges. She also engages with private groups, distilleries, and maker's spaces, advocating for the use of high-quality ingredients and time-honored techniques. Cindy empowers her students with the confidence and knowledge to create exceptional drinks at home, experiment with tinctures, and enrich their overall food and beverage experiences.

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