Chicken Cock Kentucky Straight Bourbon Review Header

Chicken Cock Kentucky Straight Bourbon Review

In Bourbon Whiskey Reviews by Steve CoomesLeave a Comment


...Chicken Cock Kentucky Straight Bourbon Whiskey has a rich, elegant mahogany color and a nose that’s a nice balance of oak and sweet notes with dried fruit, caramel, and vanilla. Grain & Barrel Spirits
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Chicken Cock Kentucky Straight Bourbon


  • DISTILLER: Released by Grain & Barrel Spirits. Distilled, bottled, and aged in KY at an undisclosed distillery.
  • MASH BILL: A blend of two mash bills:
    • The younger mash bill is 78% corn, 12% rye, 10% malted barley
    • The older mash bill is 74% corn, 18% rye, 8% malted barley
  • AGE: At least 2 years since it's a straight bourbon whiskey
  • YEAR: 2020
  • PROOF: 90 Proof (45% ABV)
  • MSRP: $62.99
  • BUY ONLINE: Wine-Searcher.com

NOSE: Ripe Banana | Pound Cake | Corn Husks | Wet Concrete/Stone

TASTE: Light Caramel | Bright Rye | Some Water Releases Buttered Corn

FINISH: Medium-length and easy, with a little warmth

SHARE WITH: Anyone who likes bourbon.

WORTH THE PRICE: Not for me. It's a nice whiskey, but there are many other bourbons more flavorful and interesting at less than half the price.

BOTTLE, BAR OR BUST: Bar. I'm sure there are people who will enjoy this softie.

OVERALL: This is a good but unremarkable bourbon. It is a pleasant, easy drinker that is best savored neat. Even a few drops of water softened it appreciably, making rocks pretty much out of the question. A cocktail? Not for me.

Learn more about Steve's whiskey preferences and check out more of his reviews…

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Disclaimer: Grain & Barrel Spirits provided Bourbon & Banter with a sample of their product for this review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.

ABOUT THE AUTHOR
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Steve Coomes is a Louisville restaurant industry veteran turned award-winning food writer. In his 29-year career, he has edited and written for dozens of national trade and consumer publications including Pizza Today, Nation's Restaurant News and Southern Living. As a spirits writer, Steve's byline can be found in Whisky magazine, Bourbon Review, Bourbon & Banter, WhiskeyWash.com and other publications. In 2014, he authored the book, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and has authored other titles as a private ghostwriter.
Read Steve's full profile.

About the Author
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Steve Coomes

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Steve Coomes is a Louisville restaurant industry veteran turned award-winning food writer. In his 29-year career, he has edited and written for dozens of national trade and consumer publications including Pizza Today, Nation's Restaurant News and Southern Living. As a spirits writer, Steve's byline can be found in Whisky magazine, Bourbon Review, Bourbon & Banter, WhiskeyWash.com and other publications. In 2014, he authored the book, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and has authored other titles as a private ghostwriter. Read Steve's full profile.