From the Andalusia province of Spain, a luscious dessert wine is produced from the shriveled raisins of the Pedro Ximenez (PX) grape. This highly viscous, syrupy, wine is aged in ancient solera barrels for decades before release. We acquired a selection of retired PX barrels from a solera hundreds of years old and filled them with our rich and spicy Bourbon Whiskey. Left to bask in these ripe, fruity vessels, our Whiskey emerged with complex layers of fig compote, orange marmalade, and licorice to complement the sweet oak and vanilla character of our world-renowned Bourbon Whiskey. 2019 World Whiskies Awards - WINNER - Best American Blended
Cocktail Recipe: "Yoda's Elixir"
2-1/2oz Breckenridge PX Cask Finish
3/4oz Sherry/pomegranate/cranberry/cinnamon syrup*
3 Lemon Wheels
1 bar spoon Pomegranate Seeds
Splash of Cider Vinegar
2 dashes Angostura
Muddle lemon wheels, pomegranate seeds, vinegar and syrup.
Add bitters and PX.
Shake and double strain over crushed ice.
Garnish: mint, lemon, and pomegranate seeds
*Over low/med heat, add 2oz pomegranate juice, 2oz cranberry juice, 4oz PX Sherry Finish, 1 cinnamon stick and 6oz brown sugar. Stir until dissolved. Remove from heat and let cool. Bottle and refrigerate. Keeps for 2 months.