Two Of The World’s Best Bourbons Come From One Mans Vision

When Dave Schmier founded Proof & Wood in 2015, he already knew what it took to make great whiskey. As the co-founder of Redemption Rye Whiskey, he had overseen growth to 20,000 cases per year, collected numerous accolades, and had seen the brand acquired by industry heavyweight Deutsch Family Wine and Spirits. All within five years. But that pales compared to the attention his latest whiskeys have been getting, especially since two of his bottles were just named the Best Bourbons in the World at the 2023 World Whiskies Awards.

“Winning two categories at the World Whiskey Awards was big for us. It only highlights the attention we put into each bottle we make,” said Schmier. “This highly selective competition doesn’t hand out many accolades, so it’s very definitive when you win. We beat out a lot of other bottles, so we must be doing something right.”

As one of the new breed of whiskey creators that have risen to the forefront in the last decade, Schmier focuses on sourcing premium liquids and blending them to create unique offerings. The name Proof & Wood reflects the two things he can control as a blender, the proof it’s bottled at and the wood of the barrel he ages his spirits in. Its whiskey brand portfolio runs the gamut from high-end limited-release bottles for collectors and value-focused bottles that deliver high-quality liquid at reasonable prices. It was from the latter that both winners emerged.

The DC Collection is a playful, tongue-in-cheek riff on the leadership that resides in Washington, D.C. First released during the election year of 2016, its different bottlings aging correspond with the branch of the government that they are named after. There are limited-release Presidential 4-year Bourbon and 8-year Rye Drams, a 6-year straight Rye called The Senator, and a 4-year bourbon named The Representative.

The Representative took home the coveted title of the World’s Best Bourbon. Made from a small batch of approximately twenty barrels, the judges noted its complex flavor profile and balance. A delightful nose of candied orange peel, oak, caramel, and dark fruit leads to a soft palate of roasted nuts, crème brulée, cinnamon, spiced wood, and dried fruit. Nicely balanced with good complexity, and a lingering sweetness on the finish.

Made with bourbon distilled at MPG in Indiana, its mash bill is 75% corn, 21% rye, and 4% barley and is approximately 115 proof. The higher barrel proof reflects Schmier’s personal conviction in delivering a whiskey that isn’t watered down to drinkers. Instead, he believes each drinker can decide how to enjoy their drink. Some may sip it straight, while others may add some water. It is priced at $55 a bottle; it is an example of a classic bourbon whiskey that punches way above its weight class.

The other bottle to take home an award was Tumblin’ Dice 6-Year Single Barrel Bourbon. It was named the World’s Best Single Barrel Bourbon, an accolade it also received in 2021. Also made with bourbon distilled at MPG, its mash bill is a bit spicier with 36% rye, 60% corn, and 4% barley with a proof ranging between 109 to 119. The judges commented on its citrus flavors. A balanced nose with fruit salad, light syrup, cocktails fruits and pears. The palate has corn sweetness, some oak and tropical fruits like pineapple, guava and coconut shine through. The finish highlights the oak and features a coconut character. It’s also priced at an affordable $60, considerably cheaper than many other well-known single barrels.

As Proof & Wood products (they also make rum and other liquors) keep grabbing awards and rave reviews, the decision Schmier made to dive back into the booze world looks like the correct one. By focusing on creating unique bottles from a variety of sourced spirits, he is crafting some of the best stuff on the market. He is a snapshot of the modern blender, one that uses their alchemy to turn out liquid gold. Chances are good you will keep seeing his blends grabbing more headlines.

“Generally, I buy a combination of aged whiskey and new make whiskey that we age in Kentucky and mostly bottle there too. In recent years we’ve expanded our whiskey library,” he says. “I’ve got rye that I’ve had distilled for me in California, some bourbon and rye coming from Kentucky, Tennessee, North Carolina, and Ohio. Also, I am working with some malt whiskey from Colorado. We’ve got a bunch of good ingredients, and I feel like a chef with unlimited options ahead of me. I am excited to create something new that delights others as much as it does myself.”