Skip to main content
  1. Home
  2. Food & Drink
  3. News

This new blended bourbon is not to be missed

Get your hands on this limited-release bourbon

First West Bourbon
15 STARS

If you’ve never heard of 15 STARS, now is the time to get on the bandwagon. Fairly new to the whiskey world (it was founded in 2019), the brand began in the kitchen of father and son duo Rick and Ricky Johnson. This is where the pair spent countless hours blending whiskey. The award-winning brand releases its whiskeys in limited quantities and has gained a bit of a following in the past few years.

Its newest release is First West Bourbon. It’s a blend of sourced bourbons from Kentucky, Indiana, and Tennessee. These straight bourbon whiskeys have been aged for 15, 9, and 7 years before being married together to create a mellow, slow-sipping 106-proof blended bourbon.

Recommended Videos

Not only is this expression eagerly awaited because of the brand’s history of crafting high-quality blended whiskeys, but it’s also already an award-winning expression. This bourbon won Double Gold and was one of two finalists for Best Straight Bourbon at the New York World Wine & Spirits Competition in 2022.

First West origins

Whiskey in a glass
Giorgio Trovato / Unsplash

The name is First West is a reference to America’s “First West.” While we may think of the West as California, the “First West” was a reference to the exploration of the Appalachian West. We’re talking about the Ohio River Valley, Kentucky, and beyond. This series pays tribute to the “First West” by blending whiskeys from Kentucky as well as the surrounding Northwest and Southwest Territories that existed in the late 1700s.

“We are proud to pay homage to our country’s heritage with our First West series as we continue this tradition of award-winning whiskey with our latest release of First West Bourbon,” Ricky Johnson, 15 STARS co-founder, said in a press release. “We strive to match the dedication of the great artisans of the past to ensure that fans will savor every sip of our fine aged bourbons.”

What does it taste like?

Whiskey tasting
Lance Reis / Unsplash

The Johnson family believes that they have perfected the art of blending sourced whiskeys. One sip of the brand’s new First West Bourbon is likely to make you agree. Before drinking it, the nose is a mix of toasted vanilla beans, candied pecans, cinnamon sugar, maple candy, orange zest, and charred oak. Sipping it neat reveals notes of sticky toffee, brown sugar, pipe tobacco, oaky wood, and peppery rye. At 106-proof, this whiskey is only made better by adding a few drops of water to open up the aromas and flavors.‍

How much is it?

whiskey
Anthony Torres/Unsplash

This whiskey launched on March 25th for a suggested retail price of $139 for a 750ml bottle. Sadly, it’s not available everywhere. You’ll either have to find it on a shelf at select retailers in Kentucky, Indiana, Tennessee, Missouri, Georgia, Louisiana, Florida, Massachusetts, Illinois, Wisconsin, Oklahoma, and Nebraska. You can also find it online at Seelbachs.com or 15STARS.com.

Buy Now

Christopher Osburn is a food and drinks writer located in the Finger Lakes Region of New York. He’s been writing professional Read Full Bio
Wilderness Trail marks a Hall of Fame honor with a 10-year bourbon of its own
People, Landscape, Buildings

Wilderness Trail Distillery, based in Danville, Kentucky, has released two limited-edition whiskeys to mark co-founders Dr. Pat Heist and Shane Baker’s induction into the Kentucky Bourbon Hall of Fame’s 24th annual class.

Heist and Baker built the actual distillery from scratch in 2012, starting with a single 250-gallon pot still capable of producing about a barrel a day.

Read more
The Culinary Alchemy of Cynthia, the New West Village Wonder
Adult, Female, Person

One of my favorite tricky-to-translate Japanese words is mottainai. The term roughly echoes the old chestnut “Waste not, want not” but more broadly expresses the Japanese knack of turning trash into treasure. Nowhere is mottainai more elegantly expressed than in the kitchen. Sake lees become kasujiru, a delicious winter soup; fish heads and skeletons simmer into rich stocks; and vegetable peels reincarnate as pickles, preserves, and garnishes.

Among New York City chefs, the grand master of mottainai hails not from the Land of the Rising Sun but the land of soccer and samba. Sherry Cardoso, a young chef from Minas Gerais, has made low-waste cooking a central pillar of Cynthia, her new restaurant in the West Village. Her tasting menu, changing with the seasons, might include caramel flan with a haunting sulfurous kiss from onion peels, a Negroni enlivened with oil extracted from lemon rinds, or a wondrously funky XO sauce conjured from a hodgepodge of veggie unmentionables. After stints at Per Se, Brooklyn Fare, and Top Chef, Chef Cardoso has discovered the culinary Philosopher’s Stone—the alchemical sorcery to transmute the base into the precious. 

Read more
Cosori’s new automatic coffee maker wants to perfect your pour-over
Cosori

Cosori, a trusted name in kitchen appliances known for its precision-engineered products, just dropped an exciting new way to perfect your pour-over coffee brew. The Juni, an automatic pour-over coffee machine, delivers an exceptional cup of coffee using the same technique often associated with slow, technical hand-brewing. The technique, which rewards patience, is now automated with Juni’s unique brewing system, which runs the bloom, pour stages, and extraction automatically to Specialty Coffee Association (SCA)-certified standards.

“Pour-over is defined by the hands that guide it – it’s a ritual of precise movement, gentle pours, and rising aroma,” shares Pierce Barnard, Head of Product Innovation at Cosori. “We spent 18 months studying the science and mapping each step, not to automate it away, but to replicate it faithfully. The moving nozzle, rotating basket, vibration, and open brew deck were all deliberate choices to preserve that experience.”

Read more