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$169.99
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The Calumet Farm 16 Year Kentucky Straight Bourbon is a masterful expression of long-aged bourbon, crafted with patience and precision to deliver remarkable depth, elegance, and balance. Produced in limited quantities, this bourbon reflects the heritage of Calumet Farm, a name synonymous with excellence and tradition, and showcases the complexity that can only come from extended maturation in charred American oak barrels.
The nose opens with rich aromas of caramelized sugar, vanilla bean, and toasted oak, intertwined with notes of dark fruit and baking spice. On the palate, the bourbon is full-bodied and layered, offering flavors of toffee, molasses, and dried fig alongside warm tones of cinnamon, leather, and dark chocolate. The long aging imparts a velvety texture and refined integration of oak, while the structure remains bold yet balanced. The finish is lengthy and sophisticated, with lingering notes of sweet oak, spice, and a subtle smokiness.
Best enjoyed neat or with a splash of water to open its depth, the Calumet 16 Year is a bourbon built for connoisseurs who value craftsmanship and time. It is both a collector’s piece and a spirit of substance, standing as one of the finest offerings from Calumet Farm and a true showcase of Kentucky bourbon at its peak maturity.
On the nose there’s melted caramel and stewed apples, sweet bread and rich oak immediately present. As it opens, darker fruit like cherries and a touch of tart stone fruit come forward, balanced with vanilla and baking spice. Palate starts with saturated oak and warm rye spice, then dark fruits, perhaps a jammy cherry, some molasses and toffee. There’s also baking spice—clove, cinnamon—and a faint citrus zest that cuts through the richness. The finish leans into dry oak, tobacco leaf, and baked caramel, with lingering warmth and a bit of leather and char that underline its age.
This is a bourbon built to stand beside hearty, richly flavored dishes. Think grilled ribeye, roasted short rib, or a thick pork chop with caramelized onions. Game meats too—venison or duck with berry reduction—bring out its dark fruit and oak. With sides, roasted root vegetables or smoked mushrooms match its earthy wood tones. For something sweeter, chocolate desserts—dark chocolate torte or caramel pudding—accentuate the molasses and vanilla. Aged cheeses like sharp cheddar or nutty gouda form great contrasts, especially when you want something savory to balance the deep oak.