Sipping Synergy: A Deep Dive into the Tasting Notes of Culinaria's Collaboration Whiskey
- Culinaria
- Feb 27, 2025
- 2 min read
For whiskey lovers, there’s nothing quite like the thrill of discovering a new, expertly crafted blend — one that tells a story through its rich aroma, deep flavors, and smooth finish.
For today’s blog post, we’re diving into a truly special selection: a whiskey that stands out for its craftsmanship, complexity, and character, and holds the significant and unique honor of being Culinaria’s first bourbon collaboration.
Bending Branch 1840 Culinaria Private Barrel Bourbon Blend is a meticulously crafted whiskey that showcases the expertise of Bending Branch Winery in the art of blending and aging. This exclusive bourbon blend was created in collaboration with Culinaria’s most senior staff, and offers a rich and complex flavor profile.
In 2024, the blend was awarded Double Platinum at the 2024 American Spirits Council of Tasters Awards, an international spirits competition created by spirits personality and veteran tasting judge, Fred Minnick.
ASCOT tasters said of the blend: “a gorgeous sweet baked blackberry aroma turns to a toasted chestnut and floral palate with a proper pop of alcohol that does not overpower the complexity. Nicely done.”
Upon a recent tasting, we can confirm the juice still offers deep caramel and vanilla notes, with hints of spice, oak, and dark fruit like cherry, fig, and plum. Though the offering is cask strength — that is, it’s not diluted with water before being bottled — the ASCOT description is spot-on. The inescapable alcohol note of a cask strength spirit doesn’t overwhelm the palate in this case, and that's a beautiful thing.
According to Bending Branch officials, Bending Branch 1840 Master Blender Alison Young created the blend using six barrels of bourbon with the same mash bill: 75% corn, 21% rye, and 4% malted barley. Three of the barrels that she selected contained bourbon distilled from a sweet mash, and three of the barrels had bourbon distilled from a sour mash.
The Culinaria leadership team experimented with various blends until they came up with the final blend, which used two of the sour mash bourbon barrels and one of the sweet mash bourbon barrels.
Whether sipped neat or enjoyed in a classic cocktail, this bourbon delivers a smooth yet bold character, making it a standout choice for collectors and connoisseurs alike.
Whiskey lovers who have yet to taste Bending Branch’s high-octane wares will have a chance later this month, as Culinaria launches a brand-new event: Quarterly Pour. Each quarter, Culinaria will invite those who love wine, spirits, and spirited conversation to enjoy all of that and more, with the help of a local industry pro.
The inaugural event will celebrate Women’s History Month on Thursday, March 20, at The Alley on Bitters, 555 W. Bitters. Representatives from female-led and family-owned Bending Branch 1840 will present its lineup of ChickenDuck Whiskey, while local retail vendors will offer their wares for perusal and purchase. Tickets are $25 (21+ only) and can be purchased via the Culinaria website.
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I love that they're not watering down the whiskey before bottling — cask strength can be a gamble, but it sounds like the balance here really works. The sweet mash vs sour mash barrel blending is fascinating too; it's amazing how much complexity comes from those subtle production choices. Speaking of capturing the right vibe, this reminds me of how a bad quality image can actually add character to a photo when you want that intentionally gritty, retro feel — sometimes perfection isn't the goal. Anyway, cheers to Culinaria for branching out into bourbon, and I'm curious to see what their Quarterly Pour events will bring!
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