A blend of sourced spirits (they are not aged for three years, and therefore cannot be called whiskey on these shores) - made up of 40% rye and 60% bourbon (of unknown rye content).
"Chicken Cock, the whiskey in the tin can". That's what those Prohibition era chaps used to say as the bootleggers smuggled it surreptitiously across the border from Canada (where they had been forced to move production to). Chicken Cock may even have been smuggled into the famous Cotton Club in those aforementioned tricksy tins. Fast forward almost a century and the brand, which was actually established back in Kentucky in 1856, has been resurrected recently by Grain & Barrel Spirits of Charleston, South Carolina.
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