Horse with No Name, Habanero infused Bourbon whiskey, 50 cl

Product Information

The Old Fashioned is one of the earliest whiskey cocktails in modern record, thought to be developed in the early 1800s. A Bourbon that combines the best of two worlds: The fragrant oak aroma of Bourbon, with its floral accompaniments of vanilla and coconut, and a hint of the elegant, fruity sweetness of Black Forest Habanero heat. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Now back to playing again, it’s up to you to imagine whether we go outside or go tilting a virtual machine.

For Horse With No Name they have developed a bourbon made from 71% yellow dent Texas corn, 21% red winter wheat, and 8% six-row malted barley, fermented using a yeast strain from pecan nuts.The more the whiskey works its way into and back out of the oak, the faster it will mature while gaining character and balance. It also breaks down the lignin, lipids, and tannins in the wood, which infuses vanilla, spice, oak, coconut, and floral flavours into the final product. An oaky, spicy bourbon, Horse With No Name is made with a combination of yellow dent Texas corn, soft red winter wheat and six-row distiller’s malt, and then blended with habanero chilli distillate to give it a fruity note. I’m a big fan of Bourbon Whiskey and this one really didn’t disappoint, not only is it one of the nicest Bourbons I’ve tasted in ages (I really mean it) but I was expecting it to be spicy and instead got a lovely smooth and sweet tasting drink which I can enjoy neat or with some cola. Horse with No Name, a new bourbon infused whiskey that has literally swept me off of my feet after my first time trying it.

Following maceration (that is, steeping plant materials in alcohol), the result is carefully distilled in a 100-litre still, diluted with natural spring water from the Black Forest, and finally left to mellow in earthenware tanks for several months.

Horse With No Name is a combination of yellow dent Texas corn, six-row distiller's malt and soft red winter wheat carefully blended with habanero distillate. Don't be discouraged though, this is definitely not a chilli drink, it doesn't burn your tongue, but rather heats your throat, leaving a very lovely after taste and feeling. The distillation process allows all of the fruity, pepper notes to come through, whilst leaving the wild heat at the door. The whiskey is aged for four years in toasted American oak barrels, then blended with habanero distillate from specially cultivated chillis grown in the Black Forest in Germany, where Monkey 47 is based.