Weller 12 Bourbon


By Tyler Sharp  //  Photo  Josh Abel


Bourbon has long been an American staple, yet has enjoyed a marked rise to fame in recent years. The downside of that popularity is that bourbons like Weller’s 12 Year, which starts with the same Pappy Van Winkle recipe, has become harder and harder to find. Simply put, this is one of the best bourbons you can get for a nominal price, which is usually between $25-$35. Aged 12 years, with a sweeter smell and taste due to the fact that it’s a wheated bourbon, if you see this bottle on the shelf somewhere, buy it. Let it breathe a little bit in a glass, and it will out-taste many of the competing bottles twice its price, which is something worth toasting to.

Related Stories

Interview with Caris Fawcett

Interview with Caris Fawcett

Her intimate knowledge of color and light are most recently felt in The Modern Huntsman Cookbook– an oil painting that lives framed in green leather and cream linen on the cover of a book celebrating meals made and earned in wild places. Over an evening of shucking oysters, Contributing Editor Chelsea Rosson chatted with one of Texas’ most beloved artists about her process to create the cover for Modern Huntsman’s first cookbook.
Hāloa

Hāloa

This Modern Huntsman Studio film, presented by Swarovski Optik and Olukai, documents Justin Lee's family and their efforts to restore a native Hawaiian forest on the Big Island, and pass down the values of conservation through generations. The film extends our cover story in Volume 13, where you can read more about Justin Lee and his family.
The Scavenger’s Season: Spring

The Scavenger’s Season: Spring

Our new Wild Food Editor Chef Jesse Griffiths explores the vegetables and hunts that define Spring. From the hopes we have, to the imperfect realities that are bound to come our way, Jesse explores one of his favorite seasons and the simple pleasures it has in store for those who are willing to scavenge.

Latest Stories

Interview with Caris Fawcett

Interview with Caris Fawcett

Her intimate knowledge of color and light are most recently felt in The Modern Huntsman Cookbook– an oil painting that lives framed in green leather and cream linen on the cover of a book celebrating meals made and earned in wild places. Over an evening of shucking oysters, Contributing Editor Chelsea Rosson chatted with one of Texas’ most beloved artists about her process to create the cover for Modern Huntsman’s first cookbook.
Hāloa

Hāloa

This Modern Huntsman Studio film, presented by Swarovski Optik and Olukai, documents Justin Lee's family and their efforts to restore a native Hawaiian forest on the Big Island, and pass down the values of conservation through generations. The film extends our cover story in Volume 13, where you can read more about Justin Lee and his family.
The Scavenger’s Season: Spring

The Scavenger’s Season: Spring

Our new Wild Food Editor Chef Jesse Griffiths explores the vegetables and hunts that define Spring. From the hopes we have, to the imperfect realities that are bound to come our way, Jesse explores one of his favorite seasons and the simple pleasures it has in store for those who are willing to scavenge.

Pin It on Pinterest