When I poured a glass of Minglewood Bourbon from Minglewood Distilling Company in Wooster, Ohio, I was curious to see how it would compare to the sweeter, softer bourbons I tend to prefer. It’s classified as a straight bourbon, aged for at least four years, and priced at $42.99, reasonable for the age. Here’s how it unfolded:
Appearance & Nose
The bourbon showed a dark amber hue in the glass. On the nose, I detected gentle spice, peppery notes leaning into white grape and crisp apple, with a subtle underlying fruitiness. Despite its medium age, there wasn’t an overwhelming woody aroma, it was inviting rather than aggressive.
Palate & Mouthfeel
At 88 proof, it was mild. The palate offered black pepper, hints of apple or baking apple, and touches of caramel and toasted brown sugar. I was pleased that it leaned peppery but didn’t feel “hot” or overly spicy. The mouthfeel was thin, which contrasted with the thicker texture I usually gravitate toward, but it allowed the flavors to shine through clearly.
Finish
The finish was of medium length, carrying forward that approachably oaky character, oak-forward, but not overpowering. It lingered enough to remind me it was bourbon, but didn’t overstay its welcome.
Personal Take
I rated this a 6 out of 10. It didn’t quite hit my sweet spot, literally, due to its thinner texture and pepper-forward profile. Still, it offered a pleasant, easy-drinking experience, especially if someone leans toward milder, pepper-kissed bourbons rather than heavy sweetness.
A Closer Look at the Distillery
Minglewood Distilling Company is steeped in local history. Located in a renovated 1880s ice and coal plant, it’s owned by Mark and Andrew Morrison, father-and-son entrepreneurs who began distilling in 2016 and opened for public tours in 2017. The facility includes a 500-gallon hybrid reflux column pot still feeding a 12-plate reflux column, producing up to 50 barrels per year.
The distillery sources grain locally, reflecting deep ties to Wayne County’s agricultural traditions. Their wheated bourbon mash bill is 70% corn, 25% soft red winter wheat, and 5% rye—which aligns with their softer Bourbon approach and explains the gentle sweetness despite the presence of pepper. It’s interesting how they maintain both a wheated and a high‑rye signature bourbon in their lineup.
Overall Thoughts
- Sweetness: Moderate, with caramel and brown sugar highlights
- Spice: Mellow pepper, pleasant but not harsh
- Mouthfeel: Thinner than I’d prefer, but clean
- Finish: Moderate oak, lingering just enough
If you enjoy bourbons with subtle pepper and moderate age with local character, Minglewood is worth exploring. But if your palette swings toward richer, sweeter, thicker bottlings, this might sit a notch below your ideal. For me, it’s a solid 6/10—an easy sipper and a testament to the craft and history of its makers.