Childhood friends, Darek Bell and Andrew Webber, began homebrewing beer and wine in Darek and Amy Lee Bell’s garage. They hit a snag while working on a prototype bio-diesel plant, causing Andrew to remark that making whiskey would be much more satisfying. The idea stuck, and the two soon found themselves studying distilleries and spirits.
Soon after, in 2008, Corsair Distillery was founded in Bowling Green, KY. By 2010, Corsair set its marks where it all started, becoming the first craft distillery in Nashville since prohibition. Corsair’s spirits have been praised in publications like Food and Wine, Saveur, Imbibe, Whisky Magazine, Whisky Advocate, the Atlantic, Time Out New York, and Maxim.com. Corsair’s innovative and adventurous spirits have won over 800 medals at national and international spirits competitions.
Triple Smoke Single Malt
Gold – San Francisco World Spirits Competition
Single Malt Whiskey where the barley is smoked with peat from Scotland, cherrywood from USA and beechwood from Germany. Palate: Big Smoke and rich barley malt, with a spicy finish
Dark Rye Whisky
Double Gold – San Francisco World Spirits Competition
Gold, 95 Points – Pr%f Awards
Rye and citrus fruit forward nose with a hint of chocolate. Chewy, viscous mouth feel with rye malt spice and oaky sweetness on the pallet. Subtle chocolate and spice notes followed by a clean rye finish and a lingering chocolatey rye after tone.
Their signature vapor basket gin is aged in charred oak barrels previously used to age their spiced rum. Palate: full-flavored spirit offering a bold nose of cola, licorice and sweet spice. The palate offers a steady juniper note from start to finish accompanied by vanilla, citrus and a hint of candied walnuts.
Corsair Gin is handcrafted in very small batches on a hand-hammered gin-head pot still, commonly referred to as a carter-head. With this method, the essential oils of the botanicals are gently extracted using vapor, yielding less bitterness than maceration and creating a crisp, clean gin. Palate: notes of juniper, anise, white pepper and refreshing citrus fruit, balanced by delicate floral notes and a subtle spiciness.
Produced in very small batches, Corsair Spiced Rum is handcrafted from sustainably harvested citrus peels, whole Madagascar vanilla beans, cinnamon, nutmeg, clove, anise and allspice, as well as a variety of other spices and botanicals. Palate: Smooth and full-flavored with pronounced notes of baking spice backed by layers of orange, lemon and vanilla.
1800’s recipe absinthe infused with citrus, tarragon,
dragon wormwood,and hibicus flowers. Palate: the Hibiscus flowers are very apparent on the palate, lending bittersweet floral notes which are complemented by tangy citrus fruit, grassy herbal notes and a delicate spiciness.
Barley is mashed and fermented with quinoa for one of the most unique whiskies ever made. Palate: Quinoa and citrus overtones. Cracked peppercorn finish.
The genever begins with focused attenion to the single malt mash-bill that is then distilled in small batches in traditional copper pot stills. They created a botanical recipe—traditionally based, but tweaked—including juniper, ginger, orange peel and a plethora of other botanicals. Palate: The aromas are round and toothsome, leading with malty juniper, white pepper, pine notes, citrus, fresh ginger and spicy. Palate is creamy, light and powerfully demonstrates the aromas.
Vanilla Bean Vodka
Infused with fiar trade, bourbon whole vanilla beans. Palate: Rich vanilla without any chemical aftertaste. Smooth.