2018 Re-Release: Blade and Bow 22-Year Old Kentucky Straight Bourbon

About a year ago we wrote this article about the legendary Blade and Bow 22-Year Old Kentucky Straight Bourbon being released to coincide with the 2017 Kentucky Derby. Well, due to the rarity and renowned craftsmanship of the legendary Stitzel-Weller Distillery, Blade and Bow 22-Year-Old is in high demand. The re-release of Blade and Bow 22-Year-Old honors the 83rd anniversary of the opening of Stitzel-Weller Distillery, which continues to stand as a true staple in American whiskey history and to coincide with the 2018 Kentucky Derby.

This beautifully crafted spirit is released in limited supply, with a suggested retail price of $250.00. Five different key symbols – some rarer than others – will adorn the bottles with enthusiasts being encouraged to collect all five!

Background

Blade and Bow 22-Year-Old Kentucky Straight Whiskey is a limited release whiskey that pays homage to the artful passion and renowned craftsmanship of the legendary Stitzel-Weller Distillery. This whiskey is the latest to be released from Stitzel-Weller, the historic distillery that now serves as the home to a number of high-quality whiskeys.

Brand Inspiration

Blade and Bow is named after the two parts of a skeleton key – the blade shaft and the ornate bow handle – part of the iconic Five Keys symbol found throughout the legendary Stizel-Weller Distillery. These keys represented the five steps of crafting bourbons – grains, yeast, fermentation, distillation, and aging. More importantly, these keys grew to symbolize the southern traditions of hospitality, warmth, and enjoying the finer things in life. To this day, five keys can be found throughout the distillery.

Tasting Notes

Beginning with a pronounced nose reminiscent of toasted oak layered with vanilla beans, figs, a light touch of dark caramel, Blade and Bow 22-Year-Old Kentucky Straight Bourbon Whiskey tastes smooth and smoky with a good oak structure, accented with notes of torched sugar, sweet vanilla bean, and a spicy rye finish.

Recipes:

Hudson Valley Julep

By Harrison Ginsberg, Blade and Bow 2018

Ingredients:

1.25 oz. Blade and Bow Kentucky Straight Bourbon Whiskey

.5 oz. Manzanilla Sherry

.5 oz. Quality Apple Juice (Fresher the Better)

.25 oz. Chamomile & Vanilla Syrup

Directions:

Add all ingredients into a julep cup. Top with crushed ice and garnish with fresh mint, and apple slice and chamomile flowers. Serve with a straw.

*Chamomile and Vanilla Syrup:

1 Vanilla Pod, 2 Tablespoons Chamomile Tea, 1 Cup (8 oz.) Water, 2 Cups (16 oz.) Sugar

Split the vanilla pod and scrape seeds into pot, add Chamomile tea, sugar and water and mix together. Bring to a simmer. Remove from heat and let sit for 15 minutes. Strain through fine mesh strainer, bottle, label and store in refrigerator.

The Blade and Bow Tie

By Arianne Fielder, Blade & Bow 2018

 

Ingredients:

1.25 oz. Blade and Bow Kentucky Straight Bourbon Whiskey

1 oz. Coca Cola Grilled Peach Brown Sugar Reduction Syrup

Palm-full of Fresh Mint Leaves

Directions:

In a mixing tin add Blade and Bow Kentucky Straight Bourbon, Coca-Cola Grilled Peach Brown Sugar syrup, and a palm full of fresh mint leaves. Shake with ice.

*Coca Cola Peach Brown Sugar Reduction Syrup

1 1/2 cups coca cola

1 tbsp brown sugar

1 cup water, reduced ¾

One whole peach grilled and sliced. Strained.

Charleston Inspired Mint Julep

By Ryan Welliver, Blade & Bow 2018

Ingredients:

1.25 oz. Blade and Bow Kentucky Straight Bourbon Whiskey

2 oz. Loquat Leaf Tea

1 bar spoon Simple Syrup (1:1)

8 Sprigs of Mint (3 for garnish)

Directions:

Add bourbon, tea, syrup, 5 sprigs of Mint to julep mug and lightly muddle mint. Fill mug half way with crushed ice and swizzle. Top with more crushed ice and garnish.

(Muddle a fresh loquat during the summertime, when they are ripe, for a brighter, fruitier variation)

*Loquat Leaf Tea

15 grams dried loquat leaves (coarse grind), 2 cups filtered water

Bring loquat leaves and water to a rolling boil over medium-high heat. Reduce heat and simmer for 15 minutes, stirring occasionally. Turn off heat and leave mixture to cool for 10 minutes. Strain mixture through tea strainer and/or coffee filter (I used both). Store refrigerated in airtight container for up to a week.

Hill Country Julep

By Brian Floyd, Blade and Bow 2018

Ingredients:

1.25 oz. Blade and Bow Kentucky Straight Bourbon Whiskey

1 tsp. peach Jam or Marmalade

½ tsp. Agave Syrup

12 Hand Rolled Spearmint Leaves

Directions:

Wash and hand roll about 12 leaves of spearmint.  Then add half a teaspoon of agave syrup and a heaping teaspoon of peach jam or marmalade.  Stir the ingredients well before adding the ice, to give the marmalade a chance to dissolve into the whiskey.  Add a heaping amount of crushed ice, and garnish with a beautiful bunch of fresh mint, so that every sip smells like heaven.