Review: Buffalo Trace Distillery Single Oak Project Bourbon Round Sixteen

This is it! The end! The last 12 bottles in the unfathomably ambitious Buffalo Trace Single Oak Project have arrived. I’ll be offering some in-depth coverage of the lessons learned from the project in the months to come — more on this later — but for now it’s time to consider this last dozen whiskeys on their own merits. Meanwhile, hats off and glasses raised to Buffalo Trace for putting on such an impressive and — likely — industry-shaping experiment.

Need a primer on the Project? Here’s the entire Single Oak Project:

Round One (including all the basics of the approach to this series)
Round Two
Round Three
Round Four
Round Five
Round Six
Round Seven
Round Eight
Round Nine
Round Ten
Round Eleven
Round Twelve
Round Thirteen
Round Fourteen
Round Fifteen

This final round is a mixed bag of basically the leftovers in the project. The only constants are stave seasoning (6 months) and barrel char level (#4). Everything else — recipe, entry proof, wood grain, warehouse type, and tree cut varies. As always, all expressions are bottled at 90 proof.

There are no major standouts in this round, but there’s plenty of intrigue in the mix. As for the field as a whole, barrel #82 remains the fan favorite among all the bourbons released to date, with #109 and #111 close behind.

Buffalo Trace Distillery Single Oak Project Barrel #7 – A melange of aromas here, but heavy on the mint. The body has more of a chocolate mint character to it, but some racy heat and a slightly odd oatmeal character underpins the finish. B+ (rye, 125 entry proof, level 6 seasoning, tight grain, 15 rings/inch, concrete ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #20 – Well-rounded, with touches of cinnamon atop some traditional, lumber-heavy notes. The body heads strongly into sawdust territory, with some citrus notes on the back end. Fine, but undistinguished. B (rye, 105 entry proof, level 6 seasoning, tight grain, 17 rings/inch, wooden ricks, #4 char, bottom half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #39 – Gentle nose, heavier on lumberyard notes than anything else. There’s some cola amidst the vanilla caramel notes and a touch of citrus oil on the very back end, but otherwise this bourbon comes off with a bit of a thud. B- (wheat, 125 entry proof, level 6 seasoning, tight grain, 18 rings/inch, concrete ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #52 – A racier expression on the nose, with peppery notes and some cereal character behind that, but it settles into a creamy caramel character as the body takes hold. Quite a pleasure, with two faces to consider. A- (wheat, 105 entry proof, level 6 seasoning, tight grain, 18 rings/inch, wooden ricks, #4 char, bottom half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #71 – A little raw on the nose, this whiskey seems like it will be a fire bomb on the palate, but that’s not the case for the most part. Caramel, cinnamon, and red hots candies are all in the mix, and working well together. The finish is a bit hot, with some rougher granary notes dominating. B- (rye, 125 entry proof, level 6 seasoning, average grain, 13 rings/inch, concrete ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #84 – Engaging from the start, a little minty, with a little butterscotch character to it. Lovely and dessert-like on the palate, with an echo of that mint on the finish. A- (rye, 105 entry proof, level 6 seasoning, average grain, 14 rings/inch, wooden ricks, #4 char, bottom half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #103 – A fireside whiskey, almost smoky at times. The palate’s a little thin, but it does offer some red fruit and curious berry notes to spice up the vanilla and lumberyard notes on the body. Particularly fruity on the finish. A- (wheat, 125 entry proof, level 6 seasoning, average grain, 13 rings/inch, concrete ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #116 – Chewy with cereal, but layered with menthol notes. Rounded on the palate, it’s got fruitcake and nutty elements that fade with the arrival of a more grain alcohol character on the back end. B (wheat, 105 entry proof, level 6 seasoning, average grain, 12 rings/inch, wooden ricks, #4 char, bottom half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #135 – More citrus here than most of the other expressions in this round, with a bit of butterscotch to back it up. The finish is warming, and quite drying at times. B (rye, 125 entry proof, level 6 seasoning, coarse grain, 9 rings/inch, concrete ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #148 – Oaky, and a bit racy. Plenty of red pepper here but the dusty, vanilla-tinged caramel that makes up the core makes it both balanced enough and worthwhile on its merits. B+ (rye, 105 entry proof, level 6 seasoning, coarse grain, 9 rings/inch, wooden ricks, #4 char, bottom half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #168 – Plenty of lumber at first, but a unique element of hazelnuts emerges if you give this whiskey some time, a bit of Nutella character that lingers for quite awhile before some cayenne pepper notes kick back up on the back end. A little weird, but worth sampling for its uniqueness alone. A- (wheat, 125 entry proof, level 6 seasoning, coarse grain, 8 rings/inch, concrete ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #180 – A simpler whiskey, without a lot of classic bourbon character to it. Here I get more simple lumberyard notes, some cereal, and mixed fruit, but it’s missing that vanilla slug, particularly on the rustic back end. B (wheat, 105 entry proof, level 6 seasoning, coarse grain, 10 rings/inch, wooden ricks, #4 char, bottom half of tree)

$46 each (375ml bottle) / singleoakproject.com

Review: Patron Citronge Lime and XO Cafe Incendio

patron citronge lime

Patron is no longer content to rule only the tequila world. Now it wants to take over the liqueur market as well. Two newish releases in this space recently launched. Thoughts follow.

Patron Citronge Lime Liqueur – Patron’s rendition of triple sec, Citronge Orange, was a big enough hit that it has begotten a sequel, Citronge Lime. Sure, the need for lime-flavored liqueurs is considerably smaller than the one for orange-flavored ones, but one appreciates having options, right? Again, while Citronge Lime smells strongly of vegetal, agave notes, it is strictly a lime liqueur, not a flavored tequila. Sharp chili pepper notes mingle with authentic, rich lime character — perhaps with a hint of mint — but the body is overwhelmingly sweet and unctuous (perhaps the lower abv is part of the reason for that), almost syrupy in its composition. With its tequila-like character, the overall impression of Citronge Lime is something akin to the sweetest margarita you’ve ever tasted… and I’ve tasted a lot of them. Try it in moderation. 70 proof. B / $22

patron incendioPatron XO Cafe Incendio – The burgeoning XO Cafe line now has a third member: XO Cafe Indendio. Unlike Citronge, the XO Cafe line does include tequila in the mix (Patron Silver, specifically), plus Criollo chocolate and Mexican chile de arbol for the incendio. That may sound like a bit of a hot mess (pun intended) and it is. The nose is primarily chocolate, just with an edge of racy spice. The body is something else altogether, kicking off with a pleasant cinnamon-infused Mexican chocolate. But you’re in for a swift kick in the pants in short order as that chili pepper hits and hits hard. This is an intense and biting heat that rapidly washes away all that candylike sweetness very quickly. What’s left behind is a scorching sensation in the back of the throat, a touch of chalky cocoa powder, and a hint of orange peel. But above all there is the heat — long, lasting, and ultimately a little off-putting. 60 proof. B- / $25

patrontequila.com

Review: Wines of Frei Brothers, 2015 Releases

Frei Brothers Reserve 2013 R. River Valley-Sonoma County Pinot Noir 750mlThree new wines from Sonoma’s Frei Brothers, which seemingly only has a “Reserve” label. Thoughts follow…

2013 Frei Brothers Chardonnay Russian River Valley Sonoma County – A big, slap-your-mama California Chardonnay, but one that’s not without some charm. The big vanilla is kept in check by some lemon and orange notes, with a pervasive apple cider character. There’s enough acidity on the back end to give this wine a fair amount of life, but given the lingering sweetness, I’d still reserve it for the dessert course. B- / $20

2012 Frei Brothers Cabernet Sauvignon Alexander Valley Sonoma County - Initially very fruity, to the point of being jammy, this wine eventually settles down to reveal lots of black fruit, dark chocolate, and coffee bean notes. I get hints of cinnamon and allspice, but by and large it’s a chewy, Napa-style cabernet with gentle tannins, modest sweetness, and a lengthy, dense finish. B+ / $27

2012 Frei Brothers Pinot Noir Russian River Valley Sonoma County – A workmanlike Pinot, drinkable but too thin, simply lacking in enough body. The fruit is there, but it’s restrained — cherries and some raspberry notes — dialed back and held in check for a short, but innocuous, finish. B / $27

freibrothers.com

Review: Sipp Sparkling Organics

sipp organics

What’s a Sipp? These new “eco beverages” are organic, sweetened with agave nectar, and designed to compete with those bad-for-you artificial sodas. Each 12 oz. bottle has about 100 calories. Four flavors are available. We tasted them all and present our notes for your consideration.

Sipp Summer Pear – Flavorings include pear, green tea, and honey. Starts off crisp and refreshing, but the pear character eventually becomes a bit overwhelming as that unmistakable “pearness” starts to dominate the back end. Otherwise the honey and green tea elements are fun and make the soda worth exploring. B

Sipp Lemon Flower – Lemon, elderflower, and tarragon. Not nearly enough lemon here, and the elderflower is indistinct. Vaguely sweet and touched with citrus — plus just a hint of that curious herbal character on the finish — it’s harmless but on the whole quite pleasant. B

Sipp Ginger Blossom – Ginger, vanilla, and lime. Emphasis on the vanilla. This sounds great but it comes across more like a cream soda than a ginger beer, so heavily vanilla-scented it gets to the point where it’s got a kind of candy-melted-in-your-pocket character to it. My kids would probably like this a lot more than I do. B-

Sipp Mojo Berry – Blackberry, mint, and lime. This one also sounds great just from the description, and it’s easily the best of the Sipp lineup. Intensely fruity up front — though more strawberry than blackberry — the mint notes rise on the finish to evoke a kind of wacky mojito alternative. Surprisingly easy to, well, sip. A-

each about $3.50 / haveasipp.com [BUY IT HERE]

Review: Frank Family Vineyards Zinfandel and Chardonnay, 2015 Releases

frank family zinfandelNapa’s Frank Family has two of its flagship wines ready for their 2015 debut. Thoughts on the winery’s Chardonnay and Zinfandel follow.

2013 Frank Family Vineyards Chardonnay Carneros – Same aging regimen on this Carneros bottling — barrel fermented in 34% new, 33% once, and 33% twice-filled French oak barrels for 9 months. Moderately tropical on the nose, but it’s surprisingly mild on the whole. The big, oaky body is a clear Cali bomb — all brown butter, vanilla, and notes from the barrel. Desperate for some acidity, the finish is a bit flabby and uninspired for a wine at this price. B- / $35

2012 Frank Family Vineyards Zinfandel Napa Valley – Textbook Zin, pushing the fruit to within an inch of its life, but still just hanging on to some balance by the skin of its teeth. Raisin notes, some forest floor, and tea leaf all make an appearance, giving this an unusual but surprisingly lively construction. Quite food-friendly. 79% Zin, 18% Petite Sirah, 3% Cabernet Sauvignon. B / $37

frankfamilyvineyards.com

Review: Sauza 901 Silver Tequila

Sauza 901 Bottle Image

Justin Timberlake-backed 901 Tequila made a huge splash back in 2009. So huge in fact that Sauza — one of the biggest names in the business — bought the brand in 2014.

Promptly renamed “Sauza 901″ and semi-repackaged (same bottle, new label), Sauza 901 is a different product that’s made in Sauza’s own distillery.

JT is still involved with Sauza 901, but now the tequila is being positioned as a slightly higher-end alternative to Sauza’s mixtos and less expensive 100% agave brands like Hornitos. Rather than $48 a bottle for the original 901, Sauza 901 costs a mere 30 bucks. It may go without saying that Sauza 901 is going to be a different experience.

The new Sauza 901 is not a bad tequila. I’d have no qualms about whipping up a margarita with this spirit, or even sipping on it straight for a bit as I’ve been doing to write this review. But as blancos go, it isn’t going to set the world on fire. The nose is rubbery and hot with more industrial alcohol notes. Has triple distillation instead of the usual double distillation method removed too much of the character from the spirit?

The palate is heavy on the vegetal agave notes, though notes of lemon and some ripe banana bubble up from beneath. The finish is a bit oily and punchy with fuel-like notes, but that intense, black pepper-meets-greenery character hits you hard and seems to last for days. A wisp of white sugar on the finish takes things in a weirdly unexpected direction, but I can’t say it wasn’t a welcome one after what comes before.

B- / $30 / 901.com

Review: Troy & Sons Platinum, Oak Reserve, and Blonde Whiskey

troy and sons oak reserve

Asheville Distilling Company in North Carolina is behind the Troy & Sons brand, but there really is a Troy: Troy Ball, who happens to be a woman. She indeed has three sons.

This craft distillery is heavily focused on corn whiskey/moonshine, and relies on heirloom grains for all its distillate. To date the company has three products, two all-corn whiskeys and one wheat/corn whiskey called Blonde. All are 80 proof. Thoughts follow.

Troy & Sons Platinum Whiskey Heirloom Moonshine – Made from Crooked Creek heirloom white corn, cut with Appalachian spring water. Classic corn on the nose, with strong petroleum overtones. The body is gentler than you’d think, heavy on the popcorn but tempered with easy sweetness, some mushroom notes, green pepper, and a bit of raw ginger on the finish. Fairly typical of today’s “craft” moonshines, but not without quite a bit of charm. B / $30

Troy & Sons Oak Reserve Whiskey Heirloom Moonshine – Per the company, this is not entirely whiskey but rather “aged moonshine,” rested in ex-bourbon barrels for an indeterminate time, but long enough to give it a classic whiskey coloration. There’s a strong pungency on the nose — raw wood, vanilla extract, and licorice — but as with Platinum, the body belies a simpler, more gentle construction. Easy cereal notes and some licorice ultimately lead to lots of tannic astringency as the more raw flavors from the wood barrel come forth on the finish. B- / $35

Blonde Whiskey – Not bottled under the Troy & Sons label, but rather, in the fine print, under the Asheville Distilling banner. Made from a blend of heirloom Turkey red wheat and its white corn, Asheville claims to take very precise cuts of its distillate so that only the purest whiskey goes into barrel. The whiskey is then aged in barrels made with “honeycomb-laced staves,” time unstated. The avowed goal of Blonde is to create a whiskey “without bite or burn,” but some might ask, “What’s the point of that?” Either way, what Asheville has done is craft a whiskey that is loaded with grain character but balanced by more traditional American whiskey notes — baking spices, vanilla, and gingerbread. The finish is much less oppressive than the Oak Reserve reviewed above, but it’s still a few solid years of barrel time away from true maturity. B / $40

ashevilledistilling.com

Review: Label 5 Blended Scotch Whisky – Complete Lineup

LABEL 5 EXTRA RARE 18YO GIFTPACK TURNED

Label 5 is a blended scotch whisky that is marketed not by the Scots but by a French company called La Martiniquaise. The company dates back to 1934, and its products comprise a number of spirit brands that you have surely never heard of.

Label 5 has a small footprint here in America, namely with its Classic Black, a low-cost blend that is often found by the handle. But now the company is expanding its U.S. presence, starting with its new Gold Heritage bottling and likely to continue with two more expressions that carry age statements.

We received four expressions of Label 5 for review, starting with the Classic Black. How do they stand up to the Johnnie Walkers and Cutty Sarks of the world? Come along with us on a journey to, er, France…

Label 5 Classic Black Blended Scotch Whisky – The entry level blend, no age statement. Made with a “generous ration of Speyside malt.” The most commonly available expression of Label 5, even available internationally now. It’s not at all bad, but there’s not much to it. Modest notes of malt, roasted grains, brown sugar, and a touch of vanilla on the nose lead to a very light body, touched just so with heather, more malty grains, and some simple, plain alcohol notes. The finish is largely absent. 80 proof. B- / $20

Label 5 Extra Premium 12 Years Old Blended Scotch Whisky - Bolder and more powerful than the Classic Black, the 12 year old expression ups the quotient of malt, nougat, and caramel notes. The body isn’t overly complex, but hints of lavender, thyme, cinnamon, and some almond character can be found if you spend enough time with the whisky. The more rounded body and longer, broadly malty finish are nice upgrades from the entry level bottling, but it’s still a simple spirit at heart. 80 proof. B / $NA

Label 5 Extra Rare 18 Years Old Blended Scotch Whisky – Slightly sweaty on the nose, with some green/vegetal notes, plus the essence of raw wood and fibrous coconut husks. All the sweetness is drained out of this whisky, leaving behind a spirit with a big, savory body but not much life left in it. Toasty oak is the dominant character here, which would be fine if there was more going on to balance it out. Instead, it attacks the back of the throat with tannin, campfire ash, and a touch of that almond character, plus a final dash of coconut that comes along on the finish to add just a tiny bit of balance. Even the simplistic 12 year old has more going on — and, presumably, it will be much cheaper. 80 proof. B- / $NA

Label 5 Gold Heritage Blended Scotch Whisky – No age statement, but the company says it includes whisky as old as 20 years of age. There’s a nice balance between malt and sweetness here, the nose offering touches of heather and baking spice, the body loaded with roasted cereal notes and bits of honeycomb. I also catch notes of citrus peel, honeydew, and leather oil. This is the most sophisticated of the Label 5 bottlings, offering a melange of flavors that evolve and morph as the palate develops, while keeping things incredibly affordable. 80 proof. A- / $40

la-martiniquaise.com

Review: Castello Banfi 2011 Belnero and 2013 San Angelo Pinot Grigio

Belnero_US_2012Two new bottlings from Banfi recently arrived, including an older vintage of the blended Belnero, the 2012 vintage of which we reviewed a few months back. 2010 vintage notes can be found here.

2011 Castello Banfi Belnero IGT - A sangiovese-heavy blend, this wine is immediately overpowered by chocolate notes, making for a stark contrast to the 2012 vintage of this wine. Against a moderately acidic backdrop, the wine doesn’t quite find its footing, ending up a bit muddy, its notes of coffee and tobacco never quite melding with the rest of the wine. B / $23

2013 Castello Banfi San Angelo Pinot Grigio Toscana IGT – Strikingly boring, this vintage of Banfi’s Pinot Grigio is feather-light, as easy to forget as it is to drink. Some tropical and floral notes stud the nose, but the sweet almond paste and nougat notes on the body wash the fruit away quickly. Surprisingly plain. B- / $16

castellobanfi.com

Review: Sidra Fran Ramos del Valle Spanish Cider

del valle ciderMost of the cider we see here at Drinkhacker — which seems to be growing week by week — hails from Washington state or thereabouts. Sidra Fran is based in the Asturias region of Spain — and rarely does it travel far from home. Imported cider? Here it is, and it’s a far different experience than you’re probably used to. To wit: Native apples are picked and left to ferment naturally, with the cider resting on the lees for more than five months. No sugar or carbonation is added. What you get is the pure essence of fermented apple.

That may be an acquired taste. A bit musty and earthy, it’s got a powerful funk that recalls the very core of the apple’s fruit at the same time as echoing citrus peel, mushrooms, and hospital notes. Lightly fizzy and cloudy (it’s unfiltered and has to be lightly shaken before drinking), it’s sharp on the tongue, with a long, acidic finish.

It’s one of those beverages that is at first a bit off-putting with so much unexpected character, but which I could see getting used to over time — particularly on a hot summer day. For now, it stands as a curiosity.

6.3% abv.

B- / $11 (700ml) / theartisancollection.us