This award-winning small-batch traditional bourbon is made from non-GMO ingredients sourced exclusively from a single farmer in the Bighorn Basin near Thermopolis, Wyoming—a special place if you enjoy open ranchland and rising trout. Wyoming Whiskey’s mash bill is made from 68% corn, 20% wheat, 12% malted barley, using water pumped from a mile-deep aquifer just outside of the Yellowstone Caldera.
It’s a dark amber bourbon with a floral nose and a hint of vanilla bean and caramel pudding. On the palate, it tastes like browned butter, baking spices, toffee, and a finish with just a hint of mint.
Cofounded in 2006 in Kirby, Wyoming by fly fisher David DeFazio, Wyoming Whiskey is aged in 53-gallon barrels. The 88-proof bourbon is five years old. The same company also makes bonded Outryder whiskey with locally sourced ingredients, but instead of wheat, Outryder uses 20% winter rye.