3.59
About this bottle
Vickers Brothers is based on a cane-corn recipe developed in South Carolina in the 1970s that was originally patented in 2002 to make a corn whisky that required just about 2 years of aging to be market ready. (This, however, is distilled in Arizona, not South Carolina). Production began in 2008 on the premise that naturally occurring acidity in whisky that is typically cut by extensive aging can be achieved by adding a small amount of a honey mixture, a special filtration process and dual barrel-aging in charred white oak and chips. The proof is brought down to 90% at time of bottling.
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