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Founded in 2010, Ragged Branch was born of Alex Toomy’s desire to establish a bourbon distillery in the Ragged Mountains outside Charlottesville, Virginia with his friends and colleagues, Chris Sarpy and Russell Nance. Wanting to learn from the best, the partners consulted with bourbon artisan Dave Pickerell, who taught them the time-honored, old-school methods of producing straight bourbon whiskey. From the beginning, Ragged Branch has been committed to crafting the finest, authentic Virginia Straight Bourbon Whiskey with no short-cuts.
Ragged Branch has not purchased alcohol from other distillers nor has it sold un-aged spirits. Each bottle of Ragged Branch Virginia Straight Bourbon Whiskey was painstakingly distilled and patiently aged at Ragged Branch. This commitment to tradition, patience, excellence and locality is reflected in the smooth, full flavor of Ragged Branch Straight Bourbon Whiskey.
Their process reflects their mission to create truly excellent Virginia straight bourbon whiskey without short-cuts, and with an eye to responsible land use. They begin with corn grown at Ragged Branch and their nearby leased site at Pounding Branch Farm, adding locally sourced wheat or rye. These locally sourced crops have absorbed minerals unique to local soils, which contributes to a taste distinctive to their area. They complete the mash bill with malted barley and grind and cook it on-site every day. Under a watchful eye, the resulting mash waits in their fermentation tanks for approximately four days as the yeast converts the sugars in the mash to alcohol. The fermented mash is then distilled in their 500 gallon, custom built Vendome still. After cutting with water from their site, the distillate is aged in virgin, white oak, charred barrels on-site in the rickhouse. When the aging process is done, the result is Virginia Straight Bourbon Whiskey that they cut to 90 proof with water. The whiskey is then bottled on-site. Sip it slowly, savor the flavor.

Poteen Pucker


Ingredients:
  • 2 oz. sour mix
  • 1.5 oz. Ragged Branch Rye Bourbon
Directions:
Combine bourbon and sour mix in shaker and shake with ice. Pour into rocks glass and garnish with Bourbon Chef Cocktail Cherries. Enjoy!

Strawberry-Rhubarb Lemonade


Ingredients:
  • 2 oz. lemonade
  • 1.5 oz. Ragged Branch Rye Bourbon
Directions:
Combine bourbon and lemonade in shaker and shake with ice. Pour into rocks glass and garnish with strawberry slice. Enjoy!\n>>>>\nStrawberry-Rhubarb Lemonade:\n1/2 lb strawberries\n2 fresh stalks of rhubarb\n3/4 cup lemon juice\n1/2 cup sugar\n3 cups water\nChop strawberries and rhubarb into chunks. Simmer strawberries and rhubarb with sugar and water for 20 minutes. Wait to cool and blend mixture and strain. Add lemon juice and sweeten to taste.

Peach Sweet Tea


Ingredients:
  • 1.5 oz. Ragged Branch Rye Bourbon
  • 2 oz. peach tea
Directions:
Peach Sweet Tea:\n4 super ripe peaches\n5 english breakfast tea bags\n3 cups water\n1/2 cup simple syrup (1:1 water and Sugar in the Raw)\nSteep tea bags in water for 10 minutes, strain and let cool. Add chopped peaches to blender with the tea and strain. Add simple syrup and mix.

Ragged Branch Manhattan


Ingredients:
  • 3 dashes Angostura Bitters
  • 1 oz. Carpano Antica Formula Sweet Vermouth
  • 2 oz. Ragged Branch Wheat Bourbon
Directions:
Stir ingredients in mixer with ice until chilled. Strain into martini glass. Garnish with Bourbon Chef Cocktail Cherries.

Boulvardier


Ingredients:
  • 1 oz. Campari
  • 1 oz. Carpano Antica Formula Sweet Vermouth
  • 2 oz. Ragged Branch Wheat Bourbon
Directions:
Stir ingredients with ice util chilled. Serve either neat in a chilled coupe glass OR over single large ice cube in rocks glass. Garnish with a thick orange peel.

Ragged Branch Walnut Old Fashioned


Ingredients:
  • 0.25 oz. salted vanilla maple syrup
  • 2 oz. Ragged Branch Wheat Walnut Bourbon
  • 4 dashes Orange Bitters
Directions:
Stir ingredients with ice until chilled, then strain over one large ice cube. Garnish with orange peel.\n>>>>\nWalnut Bourbon:\n1 cup Ragged Branch Wheat Bourbon\n1/2 cup chopped walnuts\nSoak walnuts in bourbon for 1 week. Strain walnuts. Store in tight container.\n>>>>\nSalted Vanilla Maple Simple Syrup:\n1/2 cup pure maple syrup\n1/2 tsp. Vanilla extract\n1 oz. warm water\n1/8 tsp. kosher salt\nCombine maple syrup and vanilla extract. In the water, dissolve the kosher salt. Combine syrup and salt water and stir. Store in tight container.