Originally a mysterious oddity only known to the hardest of the hardcore Kentucky bourbon fanatics, Black Maple Hill rode the popularity explosion in craft whiskey to its demise - almost. As the boom peaked, along with BMH's prices, the supply of their confidential, age-stated whiskeys essentially dried up and Black Maple Hill exited the market, it seemed. Undaunted, the brand's owner sought far and wide for new supply, and he found his diamond in the rugged and rough high plains of northeastern Oregon - the Steins family farm and distillery. Originally a grain farmer, Dan Stein decided in 2009 to add distilling to the farm as an "insurance policy" against the whims of the commodity grain market. All grain – wheat, rye, barley – is grown on property, with a bit of corn from a family cousin one town over. Stein's aged whiskeys are the perfect source for the new incarnation of Black Maple Hill. While it carries no age statement on the label, the barrels in this gem are reportedly between four and five years old.
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