In Kentucky, a fermented grain mash is traditionally called 'Distillers Beer'. Distillation converts this 'beer' into a spirit that will become a 'whiskey' once barreled. The Master's Collection is the distilleries take on crafting a spirit that exhibits the flavours of classic beer style, in this case a rich, roasted malty stout.

The bourbon includes liquid from barrels that are 17 years old and date to 2003, the year Chris Morris was named Master Distiller. Morris and McCall have been holding back the barrels to batch with other barrels for a special release

Aromas of caramel, brown sugar, chocolate and vanilla with tobacco. The palate is rich with old oak notes sweetened with honey and balanced by a touch of citrus and apple peel.