Bob Dylan Heaven's Door whiskey
Bob Dylan Heaven's Door whiskey

Heaven’s Door Whiskey

Let’s start a new urban legend, although it is based on a Western movie. James Coburn, Kris Kristofferson, director Sam Peckinpaugh, and Bob Dylan, are sitting in a bar after a long day of shooting. The film is Pat Garrett and Billy the Kid. Dylan has a small on-camera part, but more importantly composed the soundtrack for the film, including the theme song, called “Knockin’ on Heaven’s Door”. And there, in that bar, the seed is planted in Dylan’s mind, that one day he would produce artisanal, high-end bourbon. That’s our version of the legend.

Be that as it may (or may not), Heaven’s Door whiskey is now available. Dylan is a partner in the operation, which presumably means he had a direct hand in the three whiskies now in production. Master Distiller Jordan Via, and Ryan Perry of Heaven’s Door Spirits are responsible for the launch of the whiskies. Certainly, the bottle art, distinctive, beautiful welded iron gates, was created at Dylan’s own ironwork factory.

Lincoln Country sugar maple charcoal filtered, this bottle making it supremely smooth.

The Double Barrel whiskey, aged 7 years, 100 proof. It is a blend of two Tennessee whiskies, and one straight rye. Lincoln Country sugar maple charcoal filtered, this bottle making it supremely smooth, glancing the heavy char of the barrels and the resulting smoky rich flavours of the wood.

Bob Dylan Heaven's Door three whiskeys
Bob Dylan Heaven’s Door three whiskeys

The Straight Rye, 7 years and 94 proof, French oak cigar barrels are used. They are toasted, not no char, making it an ideal environment to meld with the grain’s natural spiciness. There are even some light floral notes, and a touch of citrus.

The Tennessee Straight Bourbon, 8 years and 90 proof, is bold but layered, with distinct notes of fresh baked bread, nougat, and buttery toffee. smooth, and a delectable, long finish.

All three whiskies are perhaps best taken neat, but a bit of branch water, just a drop or two.

All three whiskies are perhaps best taken neat, but a bit of branch water, just a drop or two, might give a bit of lift to the nose, and open the drink up slightly. Just make sure you play the appropriate music when you crack open the bottle.

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James Tobler was Editor first of NUVO and then MONTECRISTO magazines, over a period of 20 years. He edited and wrote the Passport blog for Kiwi Collection for its first two years as well. He has written four cookbooks, with the chefs, for Araxi, Blue Water Cafe, West, and Cin Cin. He has contributed to a wide variety of publications, including The Globe and Mail, Okanagan Life, Fox News Lifestyle, and Wine Access magazine, where he was Managing Editor. He currently works with Mark Taylor on Gem City Guide, and, now, Inside Spirits magazine.

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