(This is an excerpt of an article originally posted here by Bourbon & Banter)
Willett distills its own whiskeys but also sources others. This is sourced from other distilleries in Kentucky, the mash bill is not disclosed, and the age statement that was once on it was removed (it used to be a 15 year old whiskey). The acidic element diminishes with water, and the sweeter elements come up. Too much water, and, like most bourbons, it flattens out a bit, so experimenting with the right amount of water for your taste is important.
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