Larceny Bourbon | Our Difference

going against
the grain

UNLIKE MOST BOURBON
WHISKEYS, WE FAVOR WHEAT
OVER
RYE AS THE SECONDARY
GRAIN IN OUR MASHBILL. IN
FACT,
WE LOVE IT SO MUCH THAT WE
USE 25% MORE OF IT
THAN OUR
LEADING COMPETITOR. USING
MORE WHEAT
RESULTS IN A
SMOOTHER AND ROUNDER TASTE
PROFILE
COMPARED TO THE
SPICY, ROBUST NOTES OF RYE.

AND WE THINK THAT'S A
GOOD THING.

SIP BOLDLY

STOLEN BY JOHN E. FITZGERALD

Our Wheated
Bourbon Mashbill

68%

CORN

20%

WHEAT

12%

MALTED BARLEY

Let It
Flow

LOCAL CORN IS MILLED TOGETHER
WITH WHEAT AND
MALTED BARLEY.
THE ADDITION OF KENTUCKY
LIMESTONE
WATER AND YEAST KICKS
OFF THE FERMENTATION
PROCESS.
OVER SEVERAL DAYS, THIS SOUR
MASH WILL BE
DISTILLED INTO
NEW MAKE WHISKEY.

THERE ARE NO SHORTCUTS

Take It
Slow

THIS IS WHERE OUR BOURBON PICKS UP
ITS UNIQUE COLOR AND FLAVOR PROFILE,
THANKS TO KENTUCKY'S EXTREME
TEMPERATURE CHANGES YEAR OVER YEAR.

Pick The
Best

OUR MASTER DISTILLER AND HIS TEAM OF
EXPERT TASTERS MONITOR ALL OF OUR BARRELS
AS THEY AGE. THEY RELY ON THEIR REFINED
PALATES TO SELECT TODAY'S "FITZGERALD
BARRELS," AND CREATE LARCENY'S SMOOTH,
CONSISTENT FLAVOR PROFILE.