Produced using Virginia corn, wheat and rye along with malted barley and double-distilled in six 26-gallon hand-built stills. Aged for one year in new, American oak barrels. It is characterized by the brackish air from Virginia’s James River, balanced by the sweet caramelized oak sap from small, charred barrels
90 Proof, 45% ABV. 750 mL.
Recipes with Ironclad Distillery's Small Batch Bourbon
Ingredients
- 2 oz Ironclad Bourbon
- 1 oz fresh lemon juice
- 1 oz Hibiscus Grenadine (recipe below)
- 1/4 oz Absinthe bitters or Absinthe
Hibiscus Grenadine
- 1 cup pomegranate juice
- 1 cup sugar
- 1/4 cup dried hibiscus
- Orange Blossom Water
Garnish
Garnish with a lemon wheel
Preparation
For the cocktail: Add all ingredients to a cocktail shaker with ice. Shake vigorously for about 30 seconds. Strain into a chilled coupe
For the Grenadine: In a small saucepan, combine pomegranate juice and sugar, bring to a boil. Remove from heat and stir in hibiscus and 3 drops orange blossom water. Let cool completely, then strain into an airtight container. Store up to one month.
Ingredients
- 1 1/2 oz Ironclad Bourbon
- 3 dashes Peychaud’s bitters
- Demerara sugar cube
- Absinthe or Pernod
Garnish
Garnish with a lemon peel and cherry.
Preparation
Muddle sugar cube with a few drops of water, and then stir with bourbon, bitters and ice. Serve neat in a glass in which you have rolled around absinthe to thoroughly coat.
Ingredients
- 2 Maraschino Cherries
- 1 Orange (make two orange wheels)
- 2 oz Ironclad Bourbon
- 3/4 oz premium sweet vermouth
- 1 dash Angostura Bitters
- 1 dash Peychaud’s Bitters
Garnish
A cherry
Preparation
Stir over ice, serve neat.
Ingredients
- 1 1/2 oz Ironclad Bourbon
- 3 dashes Angostura Bitters or Fee Brothers Black Walnut Bitters
- Good quality ginger beer
- Fresh lime
Garnish
A slice of lime.