Cyrus Noble was first crafted in 1871 and soon became the spirit of choice for miners trying to strike it rich during the San Francisco gold rush. The popularity of this whiskey soon had it in every miner’s saloon, upscale home, and bar - a fixture on the Western front. Haas Bothers of San Francisco, a retailer who’s been around 160 years and the major grocer that first put Cyrus Noble into the hands of its customers, is keeping the tradition of the 140 year recipe.
The original mash bill of 75% corn, 17% rye, and 8% malted barley is distilled and aged in Kentucky, then blended and bottled in San Francisco. Having spent a minimum of five years in barrel, Cyrus Noble has a velvety texture with hints of vanilla, caramel, hazelnut, and toffee. At 90 proof Cyrus Noble has a nice long mouth coating finish with a hint of tobacco and spice.