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Home » Keywords: » flavored whiskey

Items Tagged with 'flavored whiskey'

ARTICLES

NotFatherBourbon_900

Not Your Father's Bourbon

Crafted for veteran and novice bourbon drinkers alike, Not Your Father's Bourbon is an 86 proof (43% ABV), small batch bourbon with a hint of vanilla for a subtly sweet taste
December 7, 2017
Small Town Craft Spirits celebrate the rich history and heritage behind bourbon, but are excited to launch an option with a unique flavor twist and finish.
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JimBeamVan_900

Jim Beam Vanilla

Jim Beam Vanilla is a vanilla liqueur with Kentucky straight bourbon whiskey that offers a balanced flavor
August 16, 2017
Bottled at 70-proof, new Jim Beam Vanilla contains vanilla liqueur blended with Kentucky straight bourbon whiskey.
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CrownRoyalVanilla_900.jpg

Crown Royal Vanilla Flavored Whisky

New beverage is a blend of hand selected Crown Royal whiskies infused with the rich flavor of Madagascar Bourbon Vanilla
October 17, 2016
The taste opens with a creamy vanilla flavor followed by a smooth, light whisky finish.
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BeachWhiskey_900.jpg

New Beach Whiskey

New flavored American whiskey
May 30, 2016
The packaging - an etched label on custom sea glass bottles - is designed to evoke the spirit of the beach life and bring whiskey to day time
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New Jim Beam Apple

Jim Beam distillers bring together the taste of green apples and Kentucky Straight Bourbon Whiskey
August 21, 2015
Jim Beam® launched its latest flavored whiskey – new Jim Beam® Apple – which contains heritage from the Beam family's 220-year history.
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    Sponsored byU.S. Tart Cherries

    When Provenance Meets Performance: The Case for U.S.-Grown Montmorency Tart Cherries

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June 18, 2025

Master the Art of Plant-Based Dairy

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

July 22, 2025

Boost Flavour and Functionality in Plant-Based Beverages With Bio-Based Solutions

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

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