Peg Leg Porker 12 Years Tennessee Straight Bourbon Whiskey

Carey Bringle is the only man in America who can claim the title of both award-winning Pitmaster and whiskey producer, and this 12-year-old release is the sweet spot where those two worlds collide. While many Tennessee whiskeys struggle to maintain balance after a decade in the heat, this expression thrives on it. It takes the deep, resonant oak of a mature bourbon and filters it through Bringle’s signature hickory charcoal—burned down in his own BBQ pits—to scrub away the bitterness while leaving the flavor intact.

This isn't the standard "Lincoln County Process" where the spirit is filtered before aging; Bringle filters it after the barrel has done its work. This crucial difference preserves the heavy, fatty mouthfeel while injecting a savory, smoky ghost into the finish that you simply cannot replicate in a lab.

Bottled at a precise 92.7 proof, the liquid is dark, dense, and unapologetically rich. You are tasting a spirit that has shed its youthful aggression for a sophisticated, leather-bound complexity. If you want to understand why Tennessee bourbon deserves a spot on the top shelf, this bottle makes the argument better than words ever could.

Nose: A profound, savory aroma of toasted oak and hickory smoke leads the charge, quickly softened by layers of dark chocolate, dried fruit, and a distinct nuttiness.

Palate: The texture is velvety and evolved, delivering a complex rush of burnt caramel and vanilla bean that wrestles with old leather and baking spice.

Finish: Long and sophisticated, the sweetness fades into trailing notes of black walnut, espresso, and a final, appetizing whisper of campfire ash.

This is a serious bourbon that demands serious food. Serve it alongside Tennessee-style dry rub ribs; the spices in the crust will lock into the whiskey's savory hickory profile. For a dessert option, dark chocolate pecan pie is non-negotiable, as the roasted nuts and cocoa in the filling mirror the spirit’s nose. If you are keeping it simple, a wedge of aged cheddar offers a sharp, salty contrast that cuts through the oak-driven sweetness of the pour.