Distillery: Traverse City Whiskey Co.
Proof: 70
Price: $29.99
Company
Based in Traverse City, Michigan, the independent, locally owned Traverse City Whiskey Co. is committed to making approachable premium to super-premium whiskey and bourbon.
The new business, dubbed “The Whiskey of the North,” sources all of its grains from the Midwest and draws inspiration from its early family roots in the distilled spirits business that dates back to the late 1800s.
Traverse City Whiskey Co. is a member of the Distilled Spirits Council of the United States.
Production
Given that Traverse City isn’t mainly framed for its peaches, peach whiskey is riskier than its cherry version.
Even said, the company already produces a Michigan Apple Whiskey, so this is not the first time it has made whiskey using fruit other than cherry.
The peaches cultivated along the beaches of Lake Michigan are “soft and sweet, unexpectedly resistant to the severe northern winters, and produce some of the world’s tastiest fruit,” according to the news release.
Review
Since this is a flavored bourbon, it’s kinda useless to try and find all the notes. Because you can sniff and drink all you want…it’s gonna be peach.
Traverse City Whiskey Co. provided me with a sample of their Lakeside Peach, and I’ll admit, I was a bit skeptical about a peach-flavored bourbon.
But I was pleasantly surprised.
It tasted like a fruity bourbon cocktail.
The math here is pretty simple…
Like peach things? Like bourbon? You’ll like this.
It is a tad too sweet in my opinion, but that’s likely because I usually drink cask strength bourbon neat (a.k.a gasoline).
You can drink it right out of the bottle and it tastes like a cocktail, or you can opt to make it a mixer and create your own peachy bourbon thing.
I’m gonna try mixing it with Sprite and ice.
Hunter Branch is the Founder and Director of Editorial for Bourbon Inspector. He has been writing about and professionally reviewing bourbon since 2020 (and has been drinking it for much longer). He’s been able to interview big names in the bourbon industry like Trey Zoeller from Jefferson’s Bourbon and his work has been featured in publications like TastingTable, Mashed, and more.