Daniel Stewart is a classic American bourbon from Kentucky (USA). The brand will not surprise you with some exotic taste or recipe, but will allow you to fully appreciate the subtleties of the reference sweetish-smoky taste.
Whiskey “Daniel Stewart” refers to the type of “Straight Bourbon”. This means that the drink was obtained by one distillation and was not mixed with other varieties, dyes, flavors and additives.
The main difference between bourbon and whiskey is the base, which contains at least 51% corn (due to which, in particular, a sweetish aftertaste appears), which does not go through malting and “smoking”. The rest is made up of other cereals (rye, wheat, barley). A significant role is played by the water from Kentucky with a special composition, in which there is a lot of limestone and little iron.
In addition, the drink must:
- aged in new, charred from the inside, barrels;
- after distillation, contain no more than 80% alcohol;
- have at least 40% ABV.
The current recipe for Daniel Stewart bourbon hasn’t changed in hundreds of years. The drink is still made according to the traditional recipe with carbon filtration and distillation in copper cubes, then aged in charred oak barrels.
Historical reference. Most winemakers attribute the birth of bourbon to Scottish pastor Elia Craig, who moved across the ocean to Kentucky. At first, the reverend brewed ordinary barley whiskey, but then he began to use corn instead of barley. There are many options for why the holy father poured distillate into smoked barrels – from arson to the greed of a cooper. But there is only one fact – it turned out to be bourbon in the form that we know now.
The history of the Daniel Stewart brand begins at the same time – more than two hundred years ago. The brand is one of the oldest in the USA. The founding date is considered to be June 1789, when an advertisement for a certain Daniel Stuart appeared in the newspaper of Fayette County, Kentucky, offering stills. According to some researchers, the merchant himself used these cubes and made bourbon in 1788-1789.
The Bureau of Alcohol, Tobacco, Firearms and Explosives (USA) even listed Daniel Stewart as a potential inventor of bourbon.
Unfortunately, these are only speculations with no documentary evidence. While, of course, Daniel Stewart was in the right place at the right time, the same year also marks the “invention” of modern bourbon by Reverend Elia Craig. Anyway, Stewart was definitely one of the first bourbon producers in Kentucky.
Now the brand is produced by the famous American distillery Heaven Hill (Heaven Hill).
Bourbon Daniel Stewart is a good middle peasant with a “masculine” character and a fairly affordable price. Quite rough and intense, will appeal to lovers of strong alcohol. Suitable for both individual use and cocktails.
Types of Bourbon Daniel Stewart
- Daniel Stewart 6-year-old is a golden-colored drink with 40% alcohol content. The aroma is dominated by smoke, smoking, coal smell, fruity and caramel notes are felt. The taste is quite sharp and rich, corresponds to the aroma – smoky and fruity, without the prevalence of alcohol. The aftertaste is strong, smoky, fruity in the balance, but does not last long.
- Daniel Stewart 10-year-old – has a more pronounced taste, the smoky drink is felt more strongly, the taste of fruits and caramel.
