Size750mLProof90 (45% ABV)*Please note that the ABV of this bottle may vary
Aged for a minimum of three years, this bourbon is made from Black Dirt corn in upstate New York.
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Availability & Returns
Note: This product is not eligible for gift wrapping.
Note: Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.
Black Dirt Bourbon is made from a mash of 80% Black Dirt corn, 12% malted barley and 8% rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, the bourbon is aged for a minimum of three years in new, American oak barrels with a #3 char before being labeled and bottled by hand.
The first three batches of Black Dirt Bourbon, which were pre-released through Caskers, sold out quickly. This is only the fourth batch that Grizzanti and his team have ever produced, and it is available through Caskers for a limited period of time.
Black Dirt Bourbon has a dark amber hue, along with notes of dark chocolate, coffee, cinnamon and vanilla. In addition, notes of roasted almonds, caramel and honey are well-balanced by a touch of spicy cloves.
Pick up one of the first bottles of Black Dirt Bourbon Batch #4 today!
About Black Dirt
"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzanti's family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti — at the age of 23 — applied for a $50,000 grant to start New York State's first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.
Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil — although rich in nutrients — was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production until now.
There are not many things more American than bourbon, and although most of it is produced in Kentucky, it can be produced all over the USA. It must be made with at least 51% corn and bottled at 40% ABV or higher. So why not give this American classic a try?