Grateful Kelvin
High Rye MGP
Bourbon Series

What Makes Grateful Kelvin Different

Most MGP bourbon releases use the standard 75/21/4 mashbill — the high-corn recipe that produces the gentle, approachable MGP character familiar from dozens of NDPs. The Grateful Kelvin series uses the 36% rye recipe: 60% corn, 36% rye, 4% malted barley. That extra 15 points of rye makes an enormous difference in the finished whiskey.

The second distinction is the Kelvin cooperage barrel. Standard aging uses ISC or similar American oak cooperage. Kelvin barrels, made in Glasgow, use a heavier char and a different wood selection that imparts more toasted vanilla, dark caramel, and a distinct smokiness that you won't find in standard ISC-aged MGP. The combination of 36% rye grain bill and Kelvin oak is what gives Grateful Kelvin releases their recognizable character: bold, spicy, rich, and structured.

Tasting notes consistent across the series: heavy caramel, vanilla, chocolate, cocoa, roasted nuts, rye spice on the nose. The palate delivers the rye's baking spice and pepper alongside Kelvin's toasted oak and dark fruit. The finish is long, warming, and drier than standard bourbon finishes thanks to the rye backbone.

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Sold Out — Previous Releases

These barrels sold through. Barrel #3451 at 140.22° was a Hazmat release — proof above 125° triggers special labeling and shipping requirements. Grateful Miami (#1966) was a private pick sold through NBC's Florida distribution partners.