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The Breckenridge Distillery is proud to announce the long-awaited arrival of its Breckenridge Pedro Ximenez (PX) Sherry Cask Finish. We’ve taken our award-winning bourbon and finished it in rare PX finish barrels, drawing out its rich flavors. An extensive search for these rare and unique barrels took the Distillery to Andalusia province of Spain. Each barrel was exclusively selected to craft our new spirit. We acquired a selection of retired PX barrels from a solera hundreds of years old and filled them with our rich spicy Bourbon Whiskey.
“If you like bourbon, you’ll love this. If you don’t like bourbon, you’re still going to love this. Wonderful caramel flavors, feels like an Indian summer going into fall. Any rough edges you thought bourbon has, consider this sandpaper…dangerously smooth.” ~Chef David Burke
“It is very good, it has a great mouth feel and the color is beautiful! The PX barrel really compliments the high rye bourbon spice.” ~Justin Sloan, The Bourbon Review
Its well-rounded aromas of fig compote, almond butter and black licorice lead to rich full-bodied flavors of orange marmalade and Madagascar vanilla bean. Long finish of sweet oak and ripe sultanas with perfectly balanced heat.
“There are countless ravishing Single Malt Whiskies aged in used Bourbon barrels, but a Sherry cask-aged malt Whisky just has a little extra special mojo. We were determined to find a Sherry cask to marry with Bourbon-style Whiskey. Our search for the perfect Sherry was unbalanced until we made it all the way to the concentrated and creamy side of the Sherry spectrum and found the perfect match, Pedro Ximenez.” ~Bryan Nolt, Founder/CEO of the Breckenridge Distillery
PX Cask Finish Cocktail – BAG END COBBLER
Cocktail ingredients:
2-1/2oz Breckenridge PX Cask Finish
3/4oz Sherry/pomegranate/cranberry/cinnamon syrup*
3 lemon wheels
Tsp pomegranate seeds
Splash of cider vinegar
2 dashes Angostura Bitters
Instructions:
Muddle lemon wheels, pomegranate seeds, vinegar, and syrup. Add bitters and PX cask finish with ice. Shake and double strain. Garnish: mint, lemon, pomegranate seeds
*over low heat add 2oz pomegranate juice, 2oz cranberry juice, 4oz PX cask finish, 1 cinnamon stick, and 6oz brown sugar. Stir until dissolved, remove from heat and let sit fir 15min. Let cool and bottle. Will keep a few months refrigerated.
“To make great cocktails you have to be mixing with the best spirits. The PX is a complement to your palate and works year-round, especially getting into the fall/winter with spirit forward cocktails like the Crusta, cobblers, Juleps, Flips, Toddies…the classics.” ~Billie Keithley, Liquid Chef at the Breckenridge Distillery
