Kozuba & Sons distillery in St. Petersburg, FL, has made a name for itself on the back of some incredible award-winning spirits. And, if you’re in the Tampa Bay Area (or anywhere that their spirits are sold) you’re in luck for an easy and delicious holiday gift. Below, I want to break down some of my personal favorites and why they are so dang good.
Kozuba 7-Year High Wheat Rye
The Kozuba & Sons high wheat rye is something completely different. This is one of the first bottles people try from their distillery, and it’s typically the gateway pour that gets them hooked.
The pour is great for both bourbon and rye lovers alike. The wheat mellows the rye and adds a level of sweetness that bourbon enthusiasts would be familiar with. However, the nice and spiced rye backbone isn’t lost, making this a perfect bridge pour between more classic bourbons and rye whiskeys.
Copper Pot Still Straight Rye Whiskey
This pour is one of my personal favorite go-to’s. This pour is pure deliciousness. With the increase in popularity of pot still Irish whiskey, this is a no-brainer. However, the rye lends itself well to the pot still process.
There is definitely a warm and toasty and almost malty note to it with that distinctive copper pot taste. This is a perfect segway into quality Irish Pot Still style whiskey with a unique and warm backbone that makes it a perfectly balanced pour.
Kozuba Lemon Flavored Vodka
I know, I know. You’re thinking, “but this isn’t a whiskey.” And, you’re right, it’s not. But, it’s dang good, so it made the list. Now, I’m not typically a fan of flavored anything. Finished whiskey is usually as far as I go down the rabbit hole on that one.
This lemon vodka is infused with actual lemon, not oil, syrup, or some flavoring agent. The vodka is a great sipper over ice, an easy shot, or a wonderful mixer. If you have a non-whiskey person in your life this is right up that alley.
Amaro is a bitter Italian herbal liqueur. However, Kozuba has made an untraditional and extraordinary take on an Italian classic.
Their Amaro is perfect for a number of things. It’s beautifully balanced as a sipper before or after a meal. It also makes a great substitute for bitters to add a new dimension and extra depth to your cocktail’s flavor profile.
Greg Sinadinos started his spirits journey writing a whiskey periodical for Fine Tobacco NYC Magazine. He began answering review requests under a social media page he named “Whiskey Culture,” which quickly merged with Greg’s passion for connecting with others and his interest in history.
Today, Greg travels the country not just looking for great whiskey, but also exploring the history and individuals that the whiskey community is founded upon. He has authored “Whiskey History From Around The World” and is the host of “The Rickhouse” web series.