The pioneer of the sour mash method. A powerful bourbon where history and tradition breathe

Named after Joseph Washington Dant, who is said to have invented the "sour mash method" in 1836—which is now the mainstream in modern bourbon production—this is "J.W. Dant Bottled in Bond," a historic bourbon.

"Bonded" (Bottled-in-Bond) is a guarantee of quality based on a law enacted in 1897, requiring the whiskey to be aged for at least 4 years from a single distillery and bottled at 50% alcohol by volume (100 proof). In addition to the rich flavor and mellowness brought by the sour mash, you can enjoy the powerful body and deep richness unique to a bonded whiskey. It features a faint aroma of oak, and despite its relatively high alcohol content of 50%, it has a soft mouthfeel and an appealing, clean finish without any off-flavors.

At "bar83rd," a hidden-away bar in Bashamichi, Yokohama, we offer this carefully selected brand that quietly passes down the history of bourbon. In a tranquil space overlooking the night view, please take your time tilting your glass while reflecting on tradition.