The name “Tincup” comes from the mining town of Tincup, Colorado. Miners, the story goes, would bring whiskey in bottles to the mines during their workdays. In need of something to seal their bottles with, since the dry climate of Colorado would cause corks to shrivel and fall into the whiskey or off the bottle onto the ground. The miners solved this problem by using what they had available to them in the mines: tin. They heated the tin and melded it around the top of their bottles, creating a seal. It is for this reason that every Tincup bottle is topped by, well, a tin cup. NOSE: Rich cocoa and honey, waffle batter, toffee and a touch of praline, caramel. It’s surprisingly nutty, a good deal of peanut brittle, light almond and a touch of walnut. This is the Tincup whiskey we’ve covered thus far. It is a blend of MGP high rye bourbon and Stranahan’s Single Malt. Aged at least four years in #3 charred oak barrels and bottled at 42% abv (84 proof). Tincup 10

The tasting, hosted in the scenic overlook room at Twin Owls, was led by Graber and Proximo whiskey educator Jason Levinson. A whiskey dedicated to a 14er is perfect for Tincup, a brand whose essence screams mountains, hiking and braving the outdoors. Palate: Fairly thin. Spice comes in from the rye, citrus/fruit flavors transfer over from the nose.

That grain bill doesn’t match any of MGP’s standard “white label” bourbons because it’s a proprietary mix of different hand selected strains. The bourbons are crafted and aged at MGP, blended together, and then shipped out to Colorado for finishing. Normally with the addition of a bit of ice, you lose some of the complexity and the more subtle flavors. But there really aren’t any subtle flavors here to shed. Everything is bold and beautiful, so really all you’re doing is chilling the drink a touch and proofing it down for those who thought there was a bit too much power in that glass. With the look and smell of caramel, you might be forgiven for expecting to taste it as well. However, if that’s something you’re looking forward to, you will be disappointed; there is no caramel to be found in the flavor of Tincup American Whiskey.

It isn’t all about taste. Much of what goes into our purchasing decisions revolves around price. Below, we are going to cover the average price of a bottle and handle of Tincup. As a note, prices may vary depending upon individual store and location. When it comes to the value of Tincup, it all depends upon how you wish to enjoy it. It’s not a whiskey that you are going to deeply analyze. You aren’t going to find new flavors with every sip. It’s tasteful, it’s very easy to sip, and it’s cheap. You may not like that from a whiskey, but guess what? That’s exactly how it’s supposed to be. I didn’t really like a Stranahan’s old fashioned. The flavor profile was simply too light to support the bitters and citrus, and gave it nothing to balance against. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.Tincup whiskey, the brand founded by Stranahan’s co-founder Jess Graber, on Tuesday announced the launch of its fourth and oldest expression: Tincup Fourteener. The grain bill for this whiskey is listed as 64% corn, 32% rye and 4% malted barley. It’s higher in rye content than the usual bourbons, but it nevertheless makes the cut to be labeled as such. That said, the word “bourbon” is missing from the bottle — a conscious design choice, not wanting to compete head-to-head with the flood of bourbons on the market. It’s kind of a light whiskey al around and nothing stands out so in that regard it’s balanced. It has a thin light body and a bit of heat going down, but no more than an 84 proof whiskey should have.

In 1998, Jess Graber (a volunteer firefighter) was trying to put out a fire in George Stranahan’s barn. The pair started talking whiskey and instantly formed a friendship; six years later, in 2004, they drew upon George’s experience with the alcohol industry (he was the owner of Flying Dog Brewery) and opened a distillery — the first legal distillery in the state of Colorado since prohibition. From there, they crafted and perfected Stranahan’s Colorado Whiskey, now owned by parent company Proximo (further owned by the Mexican alcoholic beverage giant Becle who also owns Jose Cuervo and is the largest producer of tequila in the world). First, I love that pretty much the entire bottle is transparent. The whiskey is visible from top to bottom without obstruction, allowing you to see the beautiful amber color within. What’s even cooler is the bottle design itself: an almost Victorian style, with a hexagonal shape and the branding embossed onto the sides of the glass bottle itself. It’s different, but in a striking and beautiful way. It’s something that looks great on your shelf. Yes, it’s all about the caramel. It’s light in color, which hints at a thinness (which is actually the case). However, since it’s always wise to taste whiskey and never to judge it by its color, don’t let this weak look worry you. Taste Since then, the brand has launched that whiskey — Tincup American Whiskey — as well as a rye, a 10-year-old bourbon and now the Fourteener.In this case, however, things are much better. Those bold rich notes are the perfect balance for the old fashioned mixings, and the latent cherry flavor in the spirit itself serves to amplify the cherries added as a garnish. It’s damn good, actually. Fizz (Mule) We recently tasted Fourteener alongside other members in the Tincup lineup via Zoom, with distiller Jess Graber and Jason Levinson, whiskey educator for Proximo, guiding the way. Thoughts on the new release follow. Graber had decided to make a bourbon, but Stranahan’s didn’t have the space to make its single malts and distill bourbon. So, Graber sourced whiskey from MGP in Indiana — a bourbon made of two-thirds corn and one-third rye — and blended it with a little bit of Stranahan’s single malt. And so, in 2008, the idea for Tincup was born. There’s a lot of good things going on here. Normally, I like to see that the whiskey is adding something to the drink and in this case it’s meeting that criteria. Those deep and rich flavors are balancing well with the bitter ginger beer, and the peppery spice is adding some complexity to the finish. It’s not quite as spicy as if it were a proper rye whiskey, but it’s still pretty pleasant. This is just the original Tincup that has been aged 10 years. The extra 6 years in oak casks add a bit more depth than the original has. Stronger flavors of oak and leather are prominent. I was a little disappointed that they didn’t bottle this at a higher abv. Tincup Rye