The original recipe for Rebel Yell dates back to 1849, when it was invented at what would later become the Stitzel-Weller Distillery. Although many famous bourbons were produced at the Stitzel-Weller Distillery (including Pappy Van Winkle), most shared one unique characteristic pioneered by William Laurel Weller himself — instead of rye, the bourbons used wheat as a secondary grain in their mashbill, lending a softer, smoother flavor to the whiskey.
In 1936, nearly a century after the original recipe was developed, former Louisville Mayor Charles F. Farnsley officially registered the “Rebel Yell” brand, distilling the bourbon limited batches for exclusive distribution in the southern United States. This practice lasted all the way into the 1980s, when the Stitzel-Weller Distillery was disbanded and Rebel Yell found its way into the hands of LUXCO Spirited Brands. Now, more than 150 years later, Rebel Yell is bridging the gap between its proud heritage and modern tastes, and is available nationwide for the first time in its history.
Rebell Yell Small Batch Rye Whiskey is produced and bottled in small quantities, lending a spicy nose to the whiskey with further notes of dark chocolate and vanilla extract. The palate is mildly woody, with some clove spice and surprising sweetness, and leads to a finish marked by burnt toast, orange marmalade and melted butter.