Some bottles have a story. Nowhere Bourbon has a journey.
It starts in the heart of Southern Indiana, at Best Distillery and Winery in Elizabeth - just across the river from Louisville, Kentucky. Run by a man named Wilburt Best (yes, really), it's a small boutique operation that crafts bourbon with patience, precision, and respect for tradition. The mash bill is 21% rye, 74% corn, and 5% barley - a slightly higher rye content than many bourbons, chosen deliberately. It keeps things spicy enough to balance the sweetness, making it a natural entry point for single malt drinkers who find most bourbons too sweet.
After more than five years in first-fill charred American oak (Char #4), the bourbon travels to the other side of the world - to Hawke's Bay, New Zealand - where it rests for approximately one month in French oak Decibel Wines Pinot Noir barrels. The result is a bourbon that honours its American roots while gaining something genuinely unexpected from NZ wine country.
On paper, it shouldn't work. In the glass, it absolutely does.
The People Behind It
Nowhere Bourbon is the brainchild of South Street Imports, founded by Daniel Brennan and Sean Colgan. The idea grew from a gap they spotted in the New Zealand market for premium bourbons - something with a point of difference, not just another label on a shelf.
The Pinot Noir barrel angle came through Daniel's connection to Decibel Wines, where he works as winemaker. He knew Kiwis love their Pinot, and he had access to quality used barrels. A wine connection in the US led him to Best Distillery - not the big contract distillers most people assume are behind boutique American bourbons, but a genuine small operation making something worth finishing.
The result is a bourbon built on two relationships: one with a distiller in Indiana, and one with a winery in Hawke's Bay.
The Pinot Noir Finish
Barrel finishing is nothing new in whiskey - Scotch distillers have been doing it for decades. But finishing an American bourbon in New Zealand Pinot Noir barrels is a different conversation entirely.
Hawke's Bay Pinot Noir is known for its silky texture, dark cherry fruit, and earthy depth. When a well-aged bourbon spends time in those barrels, it absorbs just enough of that character to shift the flavour profile without losing what makes it a bourbon. The oak, vanilla, and caramel are still there - they're just joined by a velvety hint of dark fruit that lingers on the finish.
What It Tastes Like
The nose delivers toasted oak, vanilla, and caramel - classic bourbon comfort. On the palate, warming spice opens things up before the Pinot Noir finish adds bright fruit and a velvety texture that softens the edges. The finish is long and satisfying, well past the last sip.
At 45% ABV, it has enough presence to hold its own neat or over a large ice cube, but it also makes an exceptional base for a classic cocktail.
How to Drink It
Neat or on the rocks - the simplest way to appreciate the barrel finish. A large ice cube will open it up slowly without diluting it too quickly.
Old Fashioned - Nowhere Bourbon is built for this. The rye spice and dark fruit play beautifully with Angostura bitters and a strip of orange peel. Keep it simple.
Manhattan - swap your usual bourbon for Nowhere and the Pinot Noir finish adds a layer of complexity that makes the drink feel almost wine-adjacent. Worth trying with a quality sweet vermouth.
The Details
Distillery: Best Distillery and Winery, Elizabeth, Indiana
ABV: 45%
Mash Bill: 21% rye, 74% corn, 5% barley
Aged: Over 5 years in first-fill charred American oak (Char #4), finished in French oak Decibel Wines Pinot Noir barrels, Hawke's Bay NZ (~1 month)
Nose: Toasted oak, vanilla, caramel
Palate: Spice, bright fruit, velvety finish
Volume: 700ml