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Coppersea, Excelsior Bourbon

$74.00 Excl. tax
EAN Code:

Notes of polenta, bread toast and a good amount of black pepper from the high rye content, mingling with robust notes of vanilla, almonds and cedar from the oak.

Established in 2011, Coppersea Distilling is located in West Park, on a 70 acre farm in New York’s Hudson Valley. Coppersea is a craft distillery producing ultra-premium whiskies and eaux-de-vie in a sustainable way, including the use of on-site well water and locally sourced grains and fruits, mashing in American made wood fermentation tanks, and distilling in direct-fired alembic copper pot stills. Angus MacDonald, co-founder and master distiller is joined by Christopher Williams, distillery manager and Michael Kinstlick, CEO.

Coppersea is one of only four distilleries in the United States with its own floor malting space. Here the staff spreads a layer of fresh, moistened grain across the floor and allows it to sprout for about five days, a process that converts the starches to sugars and enzymes needed to feed the yeast. Fermentation is carried out in two 500-gallon mash tubs, one holding corn mash, the other rye mash, after which the mash travels down to the stills via gravity. Distillation occurs in hand-hammered alembic copper stills that sit inside a custom built still oven.

Excelsior Bourbon is the first 100% New York Bourbon: Made in New York from Hudson Valley grains, and aged in barrels made in NY from New York-harvested American white oak. It is likely the first whisky of any kind aged in New York oak since prohibition, and probably long before that era. We named it for the state motto Excelsior meaning “Ever Upward.”

We worked with the team at US Barrel to develop the first tight barrel cooperage in the Northeast US in generations. Up to 75 percent of the flavors of an aged whisky comes from the oak in which it is aged, so our barrels, once filled with our bourbon made from 100 percent Hudson Valley corn, rye and barley, produce a whisky expressing an unequivocal taste of New York terroir. As with all Coppersea whiskies, we ferment the mash in open wooden tanks and distill twice in simple, direct-fired copper pot stills.

Mash bill: 60% corn, 30% rye, 10% malted barley

Aged at least 1 year in American white oak 100% New York barrels

Bottled at 96 proof

TASTING NOTES: Excelsior Bourbon has notes of polenta, bread toast and a good amount of black pepper from the high rye content, mingling with robust notes of vanilla, almonds and cedar from the oak.


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