Wyoming isn't the first state that springs to mind when you think bourbon, and honestly, that's part of the appeal. Wyoming Small Batch Bourbon comes from a growing craft scene in a state better known for its open ranges than its rickhouses. At 44% ABV, it sits right at that sweet spot — just above the legal minimum of 40% for bourbon, giving it enough backbone to carry flavour without being a bruiser. There's no age statement here, which in the craft world typically means we're looking at a younger spirit, probably in the three-to-five-year range, though Wyoming's high altitude and dramatic temperature swings can accelerate maturation in interesting ways.
What to Expect
As a bartender who spent years pouring American whiskey for discerning guests, I've always found that smaller-state bourbons bring something different to the table. Wyoming's climate — those brutal winters and dry summers — creates a punishing environment for barrels. Wood expands and contracts aggressively, which means the spirit is pulling more character from the oak in a shorter period. You'd expect this to show up as pronounced vanilla and caramel sweetness with a decent hit of char and maybe some dried fruit. At 44%, it should be approachable and smooth without feeling watered down.
What matters with any bourbon is the fundamentals: it must be made from at least 51% corn, aged in new charred oak barrels, and entered those barrels at no more than 125 proof. Those rules exist for a reason — they guarantee a certain flavour profile, that signature sweetness and warmth that makes bourbon bourbon. Wyoming Small Batch follows those rules and layers on the character of its own terroir, if you'll forgive me borrowing that word from the wine world.
The Verdict
At £77.95, this sits in a competitive bracket. You're paying a premium over the big Kentucky names, and you should know that going in. But what you're getting is something genuinely different — a bourbon shaped by a landscape most distillers never work with. I'd give this a 7.5 out of 10. It's a well-made whiskey that represents its origins honestly. It won't rewrite what you know about bourbon, but it will broaden it, and there's real value in that. If you're the kind of drinker who's already explored the main Kentucky and Tennessee players and wants to see what the rest of America is doing with corn and oak, this belongs on your shelf.
Best Served
This is an Old Fashioned bourbon through and through. Build it simply: two ounces of the Wyoming, a barspoon of rich demerara syrup, two dashes of Angostura bitters, stirred over a large ice cube with an expressed orange peel. The cocktail will let the bourbon's oak character shine while the sweetness rounds out any youthful edges. It's also perfectly good neat — pour it, let it breathe for a couple of minutes, and sip it slow. At 44%, it doesn't need water unless you want it.
