McLain & Kyne, known for their quintessential “Very Small Batch” bourbons, represents the quality and integrity only found in handcrafted products. Utilizing indigenous grains – corn, malted barley and rye – as well as the renowned clean, crisp limestone water of Kentucky – bourbon is the true spirit of America. Trey Zoeller, founder of McLain & Kyne, and his father, Chet, carry on the tradition of their ancestors, the McLains and the Kynes. Both the McLains and the Kynes have roots deep in the bourbon industry dating back to the late 18th and 19th centuries. Master distillers would pick the best barrels of whisky to be bottled separately and sold as a single barrel bottling. In making small batch bourbons, 200-300 barrels are picked to be mingled and then bottled. Borrowing the best from both worlds for their “Very Small Batch” bourbons, McLain & Kyne marries a mere 8-12 barrels of various ages to produce the best tasting bourbon possible, while ensuring the complexity and consistency you expect and deserve. Today, as in the past, the attention to detail results in such acclaimed products.
A follow up to the original Jefferson’s Ocean, 62 barrels of mature bourbon spent 5 months at sea. Can I detect any noticeable sea influence? Not really—perhaps a hint of brine—but it’s nice, pleasant bourbon nonetheless with nothing out of place. Well rounded notes of layered sweetness (caramel, vanilla, maple syrup and a hit of sweet corn), honeyed orchard fruit, and spiced with cinnamon and evergreen. Soft, soothing finish.