Buzzard’s Roost Spirits

Innovation is the keystone of the whiskey world; an industry that would collapse without it. When the founders of Buzzard’s Roost got together in 2019, Judy Hollis Jones and Jason Brauner knew that their shared fascination for whiskey production should be channeled into launching a brand that encapsulated their desire to innovate a unique offering.

You won’t find the expression ‘barrel science’ used loosely; it becomes relevant when applied to the intricate processes that deliver specific flavors. Every one of Buzzard’s Roost’s releases have been double oaked. They source premium aged whiskey before giving it their proprietary treatment in a second, custom-built oak barrel, which has been prepared under disciplined, scientific controls calibrated to convey the preferred tastes and textures.

The ever-developing range of Buzzard’s Roost whiskey variants is firmly rooted in the science of flavor. From the American oak barrels seasoned for 18 months, far longer than the industry standard, to the in-house toasting and charring, the focus is on quality and consistency. Our samples of the Barrel Strength and Double Oak Bourbons to the Smoked and Toasted Ryes confirmed our suspicions that Buzzard’s Roost is offering the ultimate sipping experience.