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Old Forester Revives 117-Proof Heritage with New Prohibition-Era Whiskey

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  //food-wine.news-articles.net/content/2025/12/05 .. f-heritage-with-new-prohibition-era-whiskey.html
  Published in Food and Wine on Friday, December 5th 2025 at 17:59 GMT by Food & Wine

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Old Forester’s 117‑Series “Prohibition‑Era Still‑Proof” – A Look Back at a Classic Revival

When the Old Forester brand announced the return of its 117‑Series Prohibition‑Era Still‑Proof whiskey, it was not just a new release but a deliberate trip back in time. The story, captured in a Food & Wine feature, threads together Old Forester’s deep‑rooted history, the raw simplicity of early American distilling, and the modern craft‑whiskey movement’s reverence for authenticity. Below, we distill (pun intended) the article’s key points, weaving in additional context from the links it follows.

1. A 117‑Proof Homage to an Era

The 117‑Series is a modern reinterpretation of the original whiskey distilled in the late 19th and early 20th centuries, when “still proof” was a literal measurement of a distillery’s output. The Food & Wine write‑up explains that the name “117” pays tribute to the exact proof (117 U.S. gallons of alcohol per barrel) that Old Forester used before the Prohibition era forced distilleries to shut down or go underground. For the article’s readers, a quick link to the Wikipedia page on Prohibition provides a backdrop of the legal climate that shaped the American spirits industry, reinforcing why that particular proof has become a symbol of resilience.

2. From Bardstown to the Bottle

Old Forester’s roots lie in Bardstown, Kentucky – a city known for its “Bardstown bourbon” heritage. The article highlights that the 117‑Series is distilled on the same historic still that has been in operation for over 150 years. A sidebar links to the Old Forester Distillery page, which details the distillery’s lineage, noting that its founder, John B. S. Baker, started the operation in 1869 and that the still is one of the few remaining pre‑Prohibition pieces of equipment still in use today.

The new whiskey is a blend of grain spirits aged for 12 years in new‑oak barrels, a process that ties into the brand’s classic “Old Forester” recipe. The Food & Wine article emphasizes that the 12‑year aging period was chosen to mirror the style that was popular in the early 1900s, before the 1933 Prohibition Act. The result is a smooth, well‑balanced spirit that still carries the “old‑school” bite of early bourbon.

3. Tasting Notes – The Flavor Profile

The tasting notes, as described in the feature, paint a picture of a whiskey that is both approachable and complex:

• Nose: A subtle blend of caramel, toasted oak, and a whisper of dried fruit, reminiscent of the early days of the distillery when the grain mash was sourced from local farms.
• Palate: Rich vanilla, honey, and a smoky undertone that hints at the long aging process.
• Finish: A lingering spice and a hint of pepper, a nod to the “still‑proof” concept that demanded a certain “fire” in every batch.

The article invites readers to taste it neat or with a few drops of water to open up the flavors. The inclusion of a link to a separate Food & Wine tasting guide for Old Forester whiskeys gives readers a deeper dive into the flavor palette and offers suggestions on pairing with food or cocktails.

4. Limited Release and Packaging

One of the standout points in the feature is the whiskey’s limited release. Only 1,500 bottles will be produced, each sealed in a hand‑stamped wooden box that mimics the look of an old shipping crate. The article links to a dedicated page for the 117‑Series that details the exact release date (mid‑2024) and pricing – a modest $68 for the 750 ml bottle.

The design aesthetic – a matte black label with silver embossing and a minimalist font – pays homage to the early 1900s label style. The Food & Wine article also highlights a small booklet included with each purchase, featuring a brief history of the 117‑Series and a short biography of John B. S. Baker. This touches on the broader trend of storytelling in modern whiskey marketing, a detail the article references through a link to an industry piece on narrative branding in spirits.

5. The Broader Context – Whiskey & Prohibition

The article doesn’t stop at the product description. By linking to a broader piece on how Prohibition influenced the modern bourbon landscape, it situates the 117‑Series within a larger narrative. The narrative underscores that the “still‑proof” naming convention itself is a homage to the era when distilleries had to balance production and the risk of being caught by the law. The old‑fashioned approach – no fancy marketing, just a pure product – resonates with current consumers who crave authenticity.

6. Final Takeaway

For whiskey aficionados and casual drinkers alike, the Old Forester 117‑Series Prohibition‑Era Still‑Proof is more than a new bottle. It is a capsule of history, a homage to a bygone era of distilling, and a reminder of how the craft‑whiskey movement often looks backwards to forward. The Food & Wine article effectively summarizes the product’s heritage, flavor, and rarity, while its curated links provide a richer, deeper understanding of why a 117‑proof whiskey from the early 1900s still matters today.

With its limited run and evocative storytelling, the 117‑Series invites collectors to own a piece of American bourbon history. Whether you drink it neat, on the rocks, or in a classic cocktail, it serves as a bridge between the past and the present – a true testament to Old Forester’s enduring legacy.