TINCUP

"I began distilling in 1972, just three months after moving to Colorado from Missouri at the age of 22," says Jess Graber, the master distiller behind Tin Cup American Whiskey. "My neighbor left me his 10 gallon still and I began tinkering with it in my spare time, reading up on distilling techniques in library books and experimenting at home. I guess I found my calling, because after 40 years, distilling is still my passion."Tin Cup American Whiskey is the newest expression produced by Jess Graber. The whiskey is crafted from a mash of 64 percent corn, 32 percent rye and 4 percent malted barley. After distillation through copper-pot stills, the whiskey is matured in new, charred white oak barrels for four to five years. Then, the whiskey is shipped to Colorado, where it is brought to proof with Rocky Mountain snowmelt.The name "Tin Cup" is "a nod to Colorados first whiskey drinkers the miners that came through looking for gold and drank their whiskey out of tin cups," says Garber. "The cap works as a cup too you can use it to share with friends." The whiskey has a copper color, along with an aroma of roasted corn, caramel and spice. Notes of toasted rye, vanilla, butterscotch and caramel dominate the palate, and lead to a warming yet short finish.Tin Cup American Whiskey earned a score of 90 points from Wine Enthusiast. It was also called recommended by Serious Eats, which said that it was a "full-flavored whiskey that doesnt pull any punches." Pick up a bottle today!