It takes a special barrel to create a bourbon nectar sweet enough to be enjoyed at such a high proof. The potency normally overpowers the flavor. This ain’t the case with the Cowboy – it’s so sweet, the flavor overpowers its proof. And you can thank the Texas heat for that.
Out here, it’s 100 degrees nine months of the year; hotter inside their steel barns. It might seem crazy to buy high quality barrels and torture them in this heat but that’s how they extract all the flavor from the American oak. As it matures, the bourbon cycles through the wood’s pores and crevices, yielding a distinct color and bold flavors – everything rich and good about bourbon without the bite.
But as delicious as it all sounds, make sure you proceed with caution; barrel-proof bourbon is not for everyone. It should always be savored in moderation. For something strong enough to run a car engine, the finish is incredibly smooth. It’s peppery, with a restrained current of warmth. While surprising, maybe it ought not be, as that restraint makes it ideal for summertime drinking. This stuff was heat-forged in Texas, after all.