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81 Proof (40.5% ABV)
We use the best aged White American Oak staves from the Ozarks in Missouri at the Independent Stave Company. We
selected a cooperage to assemble our barrels in Louisville, Kentucky that has 55 years of time-tested coopering
techniques. All Three Chord Bourbons are aged in Number 4 Char (Alligator) barrels. We filter our water through reverse
osmosis, one-micron filter that creates the cleanest, purest water possible.
The longer whiskey ages, the more the wood takes over the flavor profile. Our secondary, controlled, wood-charring
process reintroduces compounds that create the maple syrup, caramel and vanilla character that consumers love. This
secondary char is light, called a ͞toast͟. Our 12-year-old whiskey in the blend helps create that smooth, refined finish.
We bottle our 100% blended bourbon 300 gallons at a time, for a consistent flavor profile and quality taste.
Like great music, sometimes great whiskey also needs collaboration. Three Chord is both a collaboration of talent and a collaboration of
artisan distilling. This whiskey brings together the whiskey making and blending expertise of master distiller Ari Sussman and the creative
genius of Neil Giraldo.
Our process begins by carefully selecting the finest bourbon and rye whiskeys from stocks in Kentucky, Tennessee, and Indiana. Once the
blend of spirits is assembled, we apply our proprietary process of pyrolysis Ͷ heating American oak to precise temperatures to release
specific flavor and aroma compounds Ͷ and our proprietary blending process (not to be confused with playing music to the barrels) to
integrate these compounds into the blended spirit. Finally, each small batch blend of Three Chord is evaluated by a trained sensory panel
to ensure an uncommon depth of flavor, aroma, and character in each bottle.
Ari Sussman -Master Distiller
Following years of wine making and distilling in France, Ari was approached by the newly formed Artisan Distilling Program at Michigan
State University to help train the next generation of distillers in the art and science of spirits development. During his years at MSU-ADP,
Ari worked with dozens of students, entrepreneurs, farmers and corporations to bring new spirits to market, often incorporating cutting
edge techniques and processes.
Ari has worked closely with architects and zoning officials to build 15 new distilleries from the east coast to Detroit to California. In 2013,
Ari founded the only distillery in his home town of Ann Arbor, Michigan. Within its first year, Ann Arbor Distilling Company won several
accolades and awards. Ari has consulted on Whiskey Advocate͛s Distillers of the year and Craft Spirit of the Year awards. His well-
diversified distilling skills have also earned major accolades in the Vodka and Gin categories as well. He has worked on projects that have
earned the Best Vodka in the World Award in London and a Top Ten Spirits 2015 in Wine and Spirits Magazine.
Neil Giraldo - CHAIRMAN OF THE BOARD
A songwriter with a back catalog of more than 100 Neil is a professional musician, producer, and film composer with over four decades of experience. songs and more than 45 million records sold, he has worked with some of the greatest artists in the music industry, including Rick Derringer, Pat Benatar, John Waite, Kenny Loggins, Steve Forbert, The Del Lords, and Beth Hart. His work has produced many Grammy-nominated and Grammywinning hits, and he holds the distinction of being the first guitar player appearing on MTV. Today, he continues to expand his creative portfolio: in addition to writing new songs for stage and screen, he is writing screenplays for feature films, touring, and reaching out into the community to work with musicians young and old. One night as I was sipping bourbon with friends, the conversation naturally affect a bourbon. Could sound impact the complexity and character of a turned to music. Sound. Vibrations. We began to wonder how that might fine spirit? What did we know about bourbon? Well, we knew we loved it. We heard know if we could develop an innovative process using rhythmic disruption that 60 plus percent of the bourbons flavor came from wood aging. Did we that would create a distinctive taste profile? Maybe. We didn't know if we could but we BELIEVED we could and so we set out to do just that
MASH BILL: 75% corn, 21% rye and 4% malted barley. We are considered a medium-high rye bourbon.
APPEARANCE: Clear, Dark Mahogany- Pretzel.
AROMA: Maple Syrup, Caramel and Vanilla.
TASTE: Sweet with hints of spice that gives way to a light citrus fruit and a mild charred oak.
FINISH: A refined and lingering, honeycomb finish, with just a mild hug!
1. 2 oz. Three Chord Bourbon
2. ½ oz. Elderflower Cordial
3. 1 Luxardo Cherry
4. ½ Strawberry
5. 1 Slice Orange
6. 3 Basil Leaves
7. 3 Dashes Hella orange bitters
In a rocks glass gently muddle the basil, orange slice, strawberry and luxardo cherry with the elderflower cordial. Add the bitters and bourbon. Stir well. Fill with ice.
THE KENTUCKY BOURBON APPLE
1. 2 oz. Three Chord Bourbon
2. 2 oz. Sour Apple Schnapps
3. 2 oz. Cranberry Juice
4. ¼ oz. Sweet & Sour Mix
Apple Slice Garnish.
THREE CHORD AND GO-BRAGH
1. 2oz. of Three Chord Bourbon
2. 1/2 oz. of Blue Curaçao
3. Splash of lemonade
4. 2 dashes at Angastora bitters