Whiskey Review: Few Spirits Bourbon

, | September 23, 2015

Few Spirits Bourbon Editor’s Note: This whiskey was provided to us as a free sample to review by the party behind it. The Whiskey Wash, while appreciative of this, did keep full independent editorial control over this article.

Few Spirits out of Evanston, Illinois aims to craft whiskies and gins following the locavorism trend–with the majority of their raw material inputs sourced from within 100 miles of their distillery. Few claims to use a specialized yeast in their production that lends “peppery” facets to their whiskies.

Few’s bourbon rests at 46% ABV, with a mash bill of 70% corn, 20% barley and %10 rye. Light in hue, this whiskey wears its three young years on its sleeve. Viscous in the glass, sugary striations make its long legs and high sugar content clear.

Airy and refreshing at first sniff, very subtle corn and honeysuckle mingle with a cooling, spearmint sensation. The effect of walking in between a windy ocean and a damp tropical garden defines the nose. Rounding out the nose is a slight rubber eraser smell. All of these factors combine for a remarkably light and herbal nose for a bourbon.

The refreshing, soft quality of the nose follows through into the palate, where corn flour and very little bite underly. Almost watery, Few is close to too subtle. There is a slight bitterness on the palate, but ensconced by a soft, velvety wave. The light, smooth mouth feel defines the experience of drinking this bourbon.

A lingering finish carries wheat germ, slight rubber and corn notes on for quite some time. Overall a very strange bourbon, and one that I would recommend with cautious optimism. Likely a bourbon for non-bourbon drinkers, the young oak and mash bill have combined in a way I find relatively pleasant.

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Considering the interesting, atypical nature of the spirit, I would give Few Spirits Bourbon a score of 89.

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Savannah Weinstock

I am a graduate of Lewis & Clark College in Portland, OR whose Environmental Studies thesis focused on “Scotch Whisky, Sustainability, and Commodification of Nature & Culture”. While writing my thesis, I spent time living and studying in Glasgow, Scotland where I visited and interviewed distilleries nationwide, concentrating on the...