A surprising blend of fruit-forward American Whiskies in a light, approachable style. 

Jess Graber had been distilling as a hobby for more than thirty years, making small batches of Whiskey and Moonshine on the side from his home in Colorado. Then a good friend bequeathed him a still, so he took up distilling full-time in 2004, founding Tincup Whiskey. The name refers to the tin cups that the miners of the old west would keep on top of the Whiskey jugs for easy drinking, and each bottle of Tincup American Whiskey comes with a small, tin shot glass capping each bottle.

Tincup American Whiskey is an interesting blend of two spirits. Most of it is a high-Rye Bourbon sourced from MGP in Indiana at 64% corn, 32% rye, and 4% malted barley. But then Jess adds a bit of his Colorado Single Malt right on top. Both spirits in the blend are aged a minimum of four years in new, #3 char American Oak. It’s a unique approach and we’re not sure anyone else is doing it that way, but you can taste that dash of Single Malt because it pulls more of the fruit notes out in the aroma.