Virgil Kaine Ginger Infused Bourbon Whiskey

$33.99
Rating:
90%
4.5
Earn up to 5% back on this product with Caskers Rewards.
Size750mL Proof80 (40% ABV) *Please note that the ABV of this bottle may vary
This small batch libation is a refreshing twist on your standard Southern bourbon, infused with a touch of locally sourced heirloom ginger.
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Availability & Returns

This product is available in: AZ, CA, CO, CT, DC, FL, IN, KY, LA, ME, MD, MN, MO, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, VA, WA Unfortunately, we can't ship to PO Boxes and APO addresses.

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.

About Virgil Kaine Ginger Infused Bourbon Whiskey

Virgil Kaine was founded by successful chef duo David Szlam and Ryan Meany in 2013. Szlam trained under award-winning Chef Daniel Humm now at Eleven Madison Park, while Meany helped launch the Charleston's Husk restaurant. Virgil Kaine began with one goal: to create high-quality whiskey. Inspired by culinary practices, Szlam and Meany experimented with various blends and infusions, tinkering with choice ingredients to craft their paradigm-shifting whiskeys.

This small batch libation is a refreshing twist on your standard Southern bourbon. Beginning with Virgil Kaine’s full-bodied Lowcountry whiskey, this bourbon is infused with a touch of heirloom ginger harvested just thirty miles from where it’s bottled. A single sip delivers subtle vanilla notes with an ultra-smooth, well-balanced flavor followed by a sweet finish only found south of the Mason-Dixon Line.

Pick up your bottle today!

About Virgil Kaine

Virgil Kaine was founded by David Szlam and Ryan Meany, who decided to channel their culinary expertise into creating high-quality whiskey. Szlam got a degree at the California Culinary Academy's Le Cordon Bleau Culinary Program, working with several world-class chefs afterwards, which eventually led to him opening his own restaurant, Cordavi, in Charleston, South Carolina. The restaurant was named one of 20 best new restaurants by Esquire in 2006.

Szlam continued to challenge himself, leading to the creation of Virgil Kaine Ginger Infused Bourbon in 2011 and a partnership with another chef in 2013 in order to expand the new brand. This is where Ryan Meany comes in. With a bachelor's degree in marketing and a culinary arts degree from the Johnson & Wales University as well as plenty of culinary experience ― himself working with renowned chefs and opening the Burger Babies establishment as well ― the pair was a perfect match with a shared love of whiskey and common vision.

Legend has it that Virgil Kaine was a railway conductor during the Civil War era who built a still inside his train car, bootlegging at night. Once he was caught and shot, he figured out a way to take the edge off bourbon ― with a ginger infusion. While that's where the brand started out, Szlam and Meany have been channeling their expertise into several expressions, including ones involving infusion and maceration.

About Bourbon

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?


Check out our impressive selection of bourbons, find your new favorite in Top 10 bourbons, or explore our treasury of rare & hard to find bourbons.

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On the nose are notes of Sorghum, citrus and oats. The palate has flavors of dried apricot, ginger and sherry, summed up by a full-bodied finish of vanilla notes and subtle tannins.
4.5 out of 5
(4 reviews)