Steward's Solera A Creative Mad Scientist Bourbon Blend In Colorado

By Nino Kilgore-Marchetti / September 10, 2014


A rather new bourbon blend that’s surfaced on the radar in Colorado looks to be taking a bit of a kitchen sink approach to what’s in the mix. Throwing in whiskies from multiple regions of the country, including right at home in Colorado, and running it through a solera style barrel aging process, meet Steward’s Solera.

Steward’s Solera, said to price around $50 a bottle, was crafted from, are you ready for this,

8 distinct bourbons from 4 states. From Kentucky barrels put down in 2000, 2001, and 2004. From Indiana we use barrels put down in 2000. Then we use barrels of Tennessee bourbon put in cask in 2007. These are all traditional mash bills using dent corn and are from 60-75% corn with 5% barley and the remainder rye. To this we add 3 distinct Colorado bourbons created at Woody Creek Distillers. The first bourbon with a blend of dent corn, what and rye from Colorado and also a bourbon using sweet corn from the Olathe region also in Colorado. The final bourbon created in Colorado used Bloody Butcher corn grown in Connecticut.

Is your head spinning yet? Mine is. Blending together bourbons from all around the country seems like a risky proposition, but those behind this offering had a method to their madness in going the solera approach as they aimed to create a so-called “meritage bourbon” which draws on some interesting flavor potentials described as

From the older Kentucky barrels the flavors of caramel, leather, and wood, with a touch of rose become prevalent.

From Indiana barrels the flavors of soft cherry, a nice mid palette feel and a touch of floral are found.

From Tennessee bourbon notes of caramel, vanilla, and ripe banana are gained.

The Colorado bourbons bring spice such as cinnamon which are found from the bloody butcher corn, and honeysuckle from the Olathe region sweet corn.

When all is said and done, what’s been created here produced an average aged bourbon of eight years which, if nothing else, shows a rather creative mad scientist approach to the art of whiskey blending.

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