Is FEW Bourbon worth trying? A closer look at Chicago’s craft whiskey
Most bourbons tell the same story: Kentucky, tradition, big warehouses, predictable sweetness. FEW Bourbon comes from somewhere else entirely—Evanston, Illinois, a city that once banned alcohol altogether.
That irony alone tells you a lot about the distillery’s personality.
Founded in 2011 by Paul Hletko, FEW Spirits belongs to the new wave of American craft distillers who respect tradition but are not afraid to bend it a little.
This bourbon isn’t about copying Kentucky classics. It’s about building something with the same backbone—corn, new oak, patience—but with a sharper edge.
The rye in the mash bill pushes the whisky in a spicier direction, giving it more bite and character than the softer, sweeter bourbons most people expect.
It’s not a nostalgic bourbon. It’s a modern one.
The Basics
- Name: FEW Bourbon
- Distillery: FEW Spirits
- Location: Evanston, Illinois, USA
- Category: Straight Bourbon Whiskey
- Mash bill: corn, rye, malted barley
- Distillation: copper pot stills
- ABV: 46.5%
- Bottle size: 70 cl
- Maturation: new charred American oak
- Style: craft bourbon with rye-driven spice
- Price: about €45–60
Production philosophy
FEW Spirits operates on a much smaller scale than the major bourbon houses. The whisky is distilled in small copper pot stills, which tend to produce a heavier, more textured spirit than the tall industrial columns used by big producers.
The mash bill is classic bourbon territory—corn at the center—but the rye component is noticeable. That choice shapes the whisky’s personality. Instead of leaning entirely into sweetness, FEW Bourbon keeps a lively spine of spice running through it.
Maturation takes place in new charred American oak barrels, as required for bourbon, but Chicago’s climate plays its own role. The temperature swings between hot summers and freezing winters force the whisky to interact more aggressively with the wood. That can create a spirit that feels both youthful and intense, with oak influence showing early.
Organoleptic characteristics
The whisky pours a deep amber color, slightly darker than many craft bourbons, with copper flashes in the light.
The nose opens with the expected bourbon comforts—vanilla, caramel, toasted corn—but there’s also a bright lift of citrus peel and a touch of minty rye spice. Let it sit for a minute and the aroma shifts toward maple syrup, roasted peanuts and a hint of charred oak.
On the palate the first impression is sweet and round. Caramel and honey come forward immediately, but the rye grain quickly tightens the structure. Cinnamon, clove and black pepper start weaving through the sweetness, creating a contrast that keeps the whisky lively rather than heavy.
Texture-wise it’s rich without being thick. There’s energy in the mid-palate, a kind of grainy warmth that reminds you this is a craft spirit rather than a carefully polished commercial blend.
The finish lingers on vanilla fudge, toasted oak and dry spice, with a subtle cocoa bitterness that slowly fades.
Style and overall impression
FEW Bourbon doesn’t try to compete with the polished elegance of long-aged Kentucky classics. Instead, it leans into personality: grain-forward, spicy, a little rebellious.
It’s the kind of bourbon that works well both neat and in cocktails because it refuses to disappear. In a glass it feels honest—less about perfection, more about character.
Price
At around €45–60, FEW Bourbon sits comfortably in the mid-tier craft category. It’s not cheap, but it’s also not a collector’s bottle. Think of it as a solid introduction to the Chicago craft whiskey scene and a good reminder that bourbon doesn’t have to come from Kentucky to be interesting.
