Review: Judd’s Wreckin’ Ball Corn Whiskey

Review: Judd’s Wreckin’ Ball Corn Whiskey

judd's wreckin ball white whiskeyWhite whiskey is always a dicey affair. One named “Wreckin’ Ball” — complete with a picture of a wrecking ball on the label — sounds downright dangerous.

Made in the back room of Montezuma Winery, in New York’s Finger Lakes region, this spirit is column distilled from 100% corn mash and bottled at 80 proof. The initial nose of grain and corn on the cob is powerful and pungent. Much sweeter on the palate than you expect, the corn character here develops into something akin to buttered popcorn, crisp and fragrant — and fresh and young.

As white whiskey goes, Wreckin’ Ball is surprisingly far away from the brash monster its name and label would suggest. Smooth and simple (being a standard proof level instead of straight-off-the-still strength helps), this lightly sweet libation doesn’t scream with complexity, and it knows it doesn’t need to.

80 proof.

B / $28 /

Judd's Wreckin' Ball Corn Whiskey




Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content creation company.

1 Comment

  1. DJ HawaiianShirt on November 7, 2012 at 6:15 am

    A friend of mine got me another brand of Finger-Lakes region white dog, and it’s about the same. Tastes like cornflakes through and through.

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