Category Archives: Bourbon

Review: Four Roses Limited Edition Small Batch Bourbon 2014 Edition

four roses 2014LESmallBatch_Front_US

September is here, which means the second of Four Roses’ annual limited releases have arrived. The 2014 Limited Edition Small Batch release from 4R is a vatting of four different bourbon recipes: 13 year old OBSV, 12 year old OESV, 11 year old OBSF, and 9 year old OBSK. Three of those four, the OB bottlings, are from Four Roses’ “high rye” recipe. While 13 years sounds old, this is actually fairly young stock for this release. Unlike most prior Small Batch releases, the stock here doesn’t reach into the upper teens, and the Small Batch series has never had a whiskey younger than 10 years old in it before now. (That youth may also explain why this cask strength release is so racy, at an estimated 120 proof.)

That said, 9 years is plenty old for a Kentucky Bourbon, and the 2014 Small Batch doesn’t disappoint. It is an exceedingly fruity expression of Four Roses, bursting with notes of cherry, strawberry, orange, and lemon. Compared to the 2013 (which is now drinking as surprisingly austere), the 2012 (burly but increasingly approachable), and the 2011 (balanced but full of spice), it’s positively doused with an almost candylike character to it. I think it’s the cherry notes that ultimately come across the strongest — almost presenting like a Starburst fruit chew. Over time, the nose develops more of a woodsy character that melds with the cherry notes in a fun and enjoyable way — after spending some hours with the whiskey, I found myself thinking of Baker’s. Fans of that Bourbon may find lots to like in the 2014 Small Batch as well.

This isn’t my favorite whiskey in the Small Batch series, but damn if I didn’t enjoy it as much as those that have preceded it. Four Roses and Jim Rutledge love to tout how those 10 vaunted recipes can generate all kinds of different Bourbons when blended with an expert hand. This 2014 release continues to show that they know what they’re talking about.

11,200 bottles made. That’s 40% more than last year, so hopefully there’s more to go around.

A- / $90 / fourroses.us

Review: Elijah Craig Single Barrel 23 Years Old Bourbon

Elijah Craig 23-Year-Old

Following on its Elijah Craig Single Barrel 21 Year Old expression, Heaven Hill is jumping straight to 23 years old for this increasingly improbable yet clearly popular series. I guess 22 was an unlucky number.

Old bourbon, living in the shadow of Pappy Van Winkle, remains a dominating force in the whiskey business. But with so many bourbons drinking beautifully at 7 or 8 years of age, how does one approach a whiskey that’s three times as old?

Very carefully.

The Elijah Craig Single Barrel offerings are really starting to show that Bourbon really does have a lifespan, and with this expression Elijah shows us what his golden years look like.

All that wood is really having its way with this whiskey, but there’s still a bit of life left in it. The nose now borders on hoary: lumberyard and old rowboat planks, dusted with cinnamon, vanilla, and notes of Madeira and Port wine. The body is more lively, a bit of applesauce and salted caramel, but hardly a fruit bomb. The woodier notes dig their fingers in deep well before the finish really gets going, the end result being almost astringently mouth-puckering in the way it completely dominates your palate.

Fans of “old bourbon” who prise those intense wood characteristics will thrill to Elijah Craig 23. Those looking for more refinement and nuance from a whiskey that dwells outside the lumberyard may find this round of Elijah more than a little overbearing.

Reviewed: Barrel #26. Barreled on 2/26/90. 90 proof.

B+ / $200 / heavenhill.com

Review: Few Spirits Standard Issue Gin, Barrel Aged Gin, and Bourbon

Few Bourbon bottle shot

We’ve covered a few of the spirits of Evanston, Ill.-based Few Spirits in the past. Today we turn our attention to some of Few’s more exotic offerings. As with the previously-reviewed offerings, these are true craft products made with local grains (all within 100 miles of the distillery) and no bulk or sourced alcohol in the mix.

Thoughts follow.

Few Spirits Standard Issue Gin – Not to be confused with Few’s American Gin, this is a high-test Navy strength spirit that’s intended to be more juniper forward, and features the addition of fennel to the infusion list. (The remainder of said list is not public.) The addition is immediately noticeable. After the initial rush of heat from all that alcohol fades, some intense licorice notes are left behind, alongside a smattering of very light herbal/almost root beer notes. Bone dry, the gin is almost completely lacking in citrus character, letting the one-two punch of juniper and fennel do the heavy lifting. If that relatively simple combination sounds like a winner to you, this overproof spirit will be right up your alley, otherwise it can come across as decidedly, well, “standard.” 114 proof. B / $40

Few Spirits Barrel Aged Gin – Aka Few Barrel Gin, this gin, a relatively standard infusion of juniper, coriander, and other botanicals, is aged in a mix of new oak barrels, ex-Bourbon barrels, and ex-rye barrels for an unstated amount of time. The results are pretty tasty. Here the racy herbal notes — juniper, citrus peel, coriander, and licorice — find an interesting balance with the woody notes of vanilla and dark chocolate. The finish is bitter and almost quinine-like, with hints of sweetness if you sip on it long enough — it’s altogether a solid example of a burlier style of aged gin — with the emphasis on “aged.” It’s pretty easy to enjoy alone, and it also mixes well with simple mixers. 93 proof. B+ / $50

Few Spirits Bourbon Whiskey – A high rye mash is used for this home-grown bourbon, fermented with a “special, peppery yeast.” No word on the aging regimen, but Few Bourbon drinks at a moderate age. The initial rush is sweet vanilla and racy red pepper mixed with ample baking spices, but corny cereal notes come to the forefront as the palate progresses. This pairs well with a nose that presents the best of both of those worlds — popcorn and vanilla syrup in a sort of Cracker Jack conflagration. It’s not a complex take on bourbon, but for a younger craft spirit, it’s drinking remarkably well. I’d love to try a version of this again after 2 more years of barrel time just to see how those popcorn notes settle down. 93 proof. B+ / $50

fewspirits.com

Review: Journeyman Distillery Craft Whiskeys: Silver Cross, Ravenswood Rye, Featherbone Bourbon

With over a dozen spirits on offer, Three Oaks, Michigan-based Journeyman Distillery has a specific focus on craft whiskeys, bottling six expressions of the stuff in its permanent lineup. Here we review three — all young and punchy, and all worth sampling at least once.

Thoughts follow.

Silver_sqJourneyman Distillery Silver Cross Whiskey – Made from a mash of equal parts rye, wheat, corn, and barley. No age statement. The nose is youthful and grain-focused, with citrus notes and some sea salt character along with touches of menthol. The body, as you might expect, has a ton going on. Alongside some surprisingly supple grains, I get notes of chocolate caramels, butterscotch, and Bit-O-Honey. It’s a rustic liquid dessert all the way — unusual for a young craft whiskey. A drop or two of water goes a long way toward smoothing out its rough edges and coaxing the sweetness forward. 1% of proceeds from the sale of this product go to a local golf-oriented charity. 90 proof. A- / $50

Journeyman Distillery Ravenswood Rye – An organic blend of Minnesota rye and Michigan wheat, aged in 15 gallon barrels. No age statement. Notes of licorice and phenol on the nose, settling into an intense herbal character. The body is racy and on par with craft expectations: Very young, punchy, and heavy on granary notes. Give it some time, though. As with Silver Cross, notes of chocolate and caramel emerge, along with touches of orange peel, quinine, and a touch of Bing cherries. Less enticing than the Silver Cross (though, againFeatherbone_750, water is of benefit here), but a solid effort. Reviewed: Batch #29, bottle #50. 90 proof. B / $50

Journeyman Distillery Featherbone Bourbon – Named for the Featherbone Factory, a Prohibition-era factory that made buggy whips and corsets and in which Journeyman is now based. Made of midwest organic corn, Michigan wheat, a little rye, and malted barley. Noage information offered. Credible craft bourbon here. It’s frontier style stuff, with a grainy, rustic attack, but the body settles down to reveal lots of vanilla, milk chocolate, and a touch of hazelnut. As with the Silver Cross, Featherbone eschews fruit in favor of dessert, which isn’t necessarily a bad thing. 90 proof. B+ / $45

journeymandistillery.com

Review: Woodford Reserve Master’s Collection Sonoma-Cutrer Pinot Noir Finish

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Every year, Chris Morris releases a special edition of Woodford Reserve called the Master’s Collection. This November will see the ninth release of the Master’s Collection, and yours truly was the very first person outside of Brown-Forman to sample it.

I sat down with Master Distiller Morris last night in advance of this bourbon’s formal previewing in San Francisco for a sample and chat. The appearance of Sonoma-Cutrer in the name may have tipped you off already that this is a wine barrel-finished bourbon, and that’s indeed the case. But part of the promise of the Master’s Collection is, in Morris’s own words, that Woodford will never repeat a whiskey. Every year, the company will focus on a different grain, barrel, fermentation process, aging regimen, or other facet of whiskeymaking, but once a Master’s Collection release is sold out, it’s gone.

009The second release of the Master’s Collection way back in 2007 involved a Sonoma-Cutrer Chardonnay finish, and it was a huge hit. The whiskey is now a bit of a cult favorite and sells for a pretty penny at auction. According to Morris, people still ask him regularly when he’s going to do it again… but given the restrictions of the Master’s Collection promise, the answer has always been “Never.”

Well, not quite. Now Woodford has put out a new Sonoma-Cutrer-finished whiskey, only this time Morris is using Pinot Noir barrels instead of Chardonnay to polish off the spirit.

The production process is straightforward: Fully matured, cask strength Woodford Reserve (roughly seven years old) is moved from its new oak barrel home to French oak Pinot Noir barrels, where it spends another 10 months. These barrels have seen three vintages of Sonoma-Cutrer (the winery is owned by Woodford parent Brown-Forman), so they’re about at the end of their life for wine barrels. Once the finishing is done, the final product is brought down to 90 proof (the same as standard Woodford) and bottled.

I tasted the whiskey with Morris alongside a glass of standard Woodford Reserve for comparison. And man, what an amazing spirit it is.

There’s a lot of DNA shared between these two whiskies, as well there should be. The standard Woodford offers strong notes of cherry, walnuts, and cinnamon, and the Pinot Noir finished whiskey builds on that. Butterscotch is the (surprising) initial rush, but over time – I worked my way through two glasses while Morris regaled me with tales of whiskeymaking – you pick up other notes, including dark chocolate, and fun licorice kick on the back end. The Sonoma-Cutrer bottling picks up more fruit as it aerates, while the standard bottling of Woodford sticks close to its nutty, woody core.

Amazingly balanced and so much fun to explore, this is one of the finest – if not the finest — Master’s Collection bottling I’ve encountered to date. It’s a whiskey that smartly starts with an already strong base, then builds upon it with a savvy finish. With 24,000 bottles produced (vs. 11,300 of the prior Sonoma-Cutrer bottling), you should be able to track some down if you give it a bit of effort, but you will have to wait until November before you start hounding your local liquor store.

What’s up next for these Woodford releases? Morris plays his cards close to the vest but he does reveal that this will be the last Master’s Collection release to feature a special finishing treatment for quite a while. In fact, the Master’s Collection releases have been fully planned out and are now aging in barrels which will cover the distillery’s annual releases through 2021(!) – so any finishing treatments will have to come after that… at which point Morris claims he’ll be preparing for his planned retirement in 2023. Why not start planning a Retirement Edition Bourbon now, I asked Morris. “I hadn’t thought of that,” he replied, looking off into space with a bit of a twinkle in his eye.

Update 10/2014: I tried this again in its near-shipping condition and had nearly identical tasting notes. Big cherry character up front, silky chocolate/caramel sauce on the back end, with a kind of funky licorice kick. Great stuff.

A / $100 / woodfordreserve.com

Review: Buffalo Trace Distillery Single Oak Project Bourbon Round Thirteen

Round 13 of Buffalo Trace’s “Single Oak Project” experiment is here, putting us into the final few stretches of whiskey flights in this bold, 192-bottle Bourbon experiment.

Previous rounds can be found here:

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

This slightly oddball release features Bourbons which were all aged in barrels made from the top half of the tree, while keeping the other variables such as entry proof (at 125 proof), and stave seasoning (12 months) the same. The remaining variables, recipe (wheat or rye), grain size, warehouse type, and char level vary. As always, all are bottled at 90 proof.

Overall, this round shows lots of variability with a number of standouts — barrel #109 being one of the best whiskeys in the entire series to date. Lots of good wheat whiskeys here (though there are a few bums in the batch, too), but overall there’s plenty of variety in this round to keep things interesting. If nothing else, I think this round alone shows that barrels from the top of the tree have pretty much no impact on the finished spirit.

Complete thoughts on round 13 follow.

Buffalo Trace Distillery Single Oak Project Barrel #11 – Muted nose, with straightforward wood elements the clearest component of this whiskey. The body is wood all the way, very drying on the finish, and with only some dried herbal elements to give it much life or interest. Not a “bad” whiskey, but it’s one of the most boring of the entire Project to date. B- (rye, 125 entry proof, level 12 seasoning, tight grain, 17 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #13 – Very heavy on the wood, this is big oak in a glass, tempered a touch by some winey notes on the mid-palate. The finish is as woody as the attack, with hints of licorice. A bit plain, but if you’re a fan of heavily wooded whiskeys, you may find more to like. B- (rye, 125 entry proof, level 12 seasoning, tight grain, 18 rings/inch, concrete ricks, #3 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #43 – Clear orange character on the nose, with woody, smoky overtones. On the body, it’s not 100% harmonious, the fruit and wood elements doing a bit of battle on the palate. But with a little time in the glass, things settle down and it develops some spicy, dark chocolate notes that give it a curious uniqueness. A- (wheat, 125 entry proof, level 12 seasoning, tight grain, 21 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #45 – Indistinct nose, but a little salty and sweaty. Some chocolate note emerges after a time, giving the overall spirit a salted caramel/candy bar character to it. Overall the body is modest to restrained, and the finish is short and fleeting. B (wheat, 125 entry proof, level 12 seasoning, tight grain, 17 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #75 – The nose brings out notes of tobacco, lumberyard, and slight hospital notes. The body is much softer and sweeter, with silky caramel, some citrus peel, and fresh cinnamon character. Hot on the tongue and fiery on the finish, which tends to dull any nuance here. B (rye, 125 entry proof, level 12 seasoning, average grain, 14 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #77 – Heavy on cherry notes, this is a fruitier Bourbon with plenty of charm. The fresh fruit character is pretty and almost intense, finishing sweet so that it almost comes across like a strawberry ice cream or sorbet. Quite pleasant, if not wholly nuanced. A- (rye, 125 entry proof, level 12 seasoning, average grain, 13 rings/inch, concrete ricks, #3 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #107 – Ample wood, but just on this side of being too hoary for easy drinkin’. This whiskey develops some curious notes — licorice, dark cherries, chocolate — but wood remains the most dominant component. Very good, but not the wild curiosity of #109… A- (wheat, 125 entry proof, level 12 seasoning, average grain, 14 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #109 – A solid, well-balanced, yet unexpected spirit. The nose is both spicy and woody, with some really unusual overtones of racy incense. The body is silky sweet and lush, balanced with notes of raisins, mincemeat, sugar, wood, and some intriguing savory notes. This is a unique bourbon not just for the Single Oak Project, but for bourbons altogether. You may not like it as much as me, but it’s so much fun to explore you’d be a fool to pass it up. A (wheat, 125 entry proof, level 12 seasoning, average grain, 12 rings/inch, concrete ricks, #3 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #139 – Classic but hot on the nose, with big notes of vanilla and hefty lumberyard character. Similar on the palate, but it’s those wood elements that begin to overwhelmingly dominate as the whiskey aerates. Finishes very dry, almost dusty. C+ (rye, 125 entry proof, level 12 seasoning, coarse grain, 10 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #141 – Notes of petrol and gas fires and burnt wood up front, particularly on the nose, leading this whiskey into a more savory funnel than the others in the Project. More sweetness develops on the body — a brown sugar and caramel character — which creates balance with the more savory, and somewhat jarring, early encounter. B+ (rye, 125 entry proof, level 12 seasoning, coarse grain, 8 rings/inch, concrete ricks, #3 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #171 – The indistinct nose offers vague cherry syrup notes alongside lots of raw alcohol character. The body is a bit gentler, but its charms are fleeting. Lots of tobacco smoke and leather here, with touches of motor oil creeping up on you on the astringent finish. C (wheat, 125 entry proof, level 12 seasoning, coarse grain, 9 rings/inch, wooden ricks, #4 char, top half of tree)

Buffalo Trace Distillery Single Oak Project Barrel #173 – Initially racy, this spicebox of a whiskey settles into a nice little groove, offering well-rounded tones of applesauce, citrus oil, cinnamon, and mellow wood notes, particularly on the finish. This is a whiskey that invites exploration and revisiting, a lush spirit that balances sweet and savory with aplomb. A striking difference to #171. A (wheat, 125 entry proof, level 12 seasoning, coarse grain, 9 rings/inch, concrete ricks, #3 char, top half of tree)

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

Review: Jim Beam Signature Craft Harvest Bourbon Collection – Soft Red Wheat and Rolled Oat

jim beam harvest

Discontent to let Buffalo Trace have all the fun with experimental whiskeys, Jim Beam has been hard at work with its annual Signature Craft releases to show how little changes can have a big impact on a finished spirit.

Now it’s pushing boundaries even further, with a series of six Bourbons called the Harvest Bourbon Collection (technically a sub-group of Signature Craft). The spin on this project is that these six whiskeys each incorporate one unusual grain into the mashbill. They’re all still Bourbon — made with at least 51% corn and some amount of malted barley — but in each whiskey that extra grain is used in a significant amount in the mash (though in undisclosed and variable proportions). All six expressions were aged 11 years before bottling at 90 proof.

The six expressions include: Soft Red Wheat, Brown Rice, Rolled Oat, Triticale, High Rye, and Six Row Barley. The first two on that list arrive in September 2014. The other four will ship through 2015.

Some of these are more unusual than others on that list, of course. Wheat, rye, and barley are all common whiskey components, though here Beam is using different strains or proportions. Triticale is a hybrid of wheat and rye, which leaves two big oddities on the list: Rolled Oat and, especially, Brown Rice. Both are common supermarket grains that are nonetheless bizarre to find in a whiskey. Color me curious on how these things turn out.

For now, we’ve got our hands on two of the six: Soft Red Wheat and Rolled Oat. Without further ado, here’s how they turned out.

JB_SC_Harvest_WheatJim Beam Signature Craft Harvest Bourbon Collection Soft Red Wheat – Made with Kentucky and Indiana wheat, a common ingredient in Bourbons like Maker’s Mark. This initially struck me with a slightly funky, sweaty nose, but I let it settle down and things started to clarify, revealing a more straightforward wood character, with hints of earthiness. This is well-aged whiskey and it shows from the start. On the palate, hints of cherry (not unusual for Beam products) and ample, almost overpowering oak character. Even with a healthy amount of water you can’t push that wood character down, a fact which I chalk up more to the aging regimen than to wheat being in the mashbill. Surprisingly tough to muddle through. B-

Jim Beam Signature Craft Harvest Bourbon Collection Rolled Oat – I’ve had a few whiskeys that incorporate oats and I always find them fascinating, at least for a diversion. Here Beam has produced a whiskey with a distinct sweetness on the nose, almost like baking spices with cinnamon and cloves, with rich wood notes underneath. On the palate, again it is quite hot on the tongue, and water helps to bring out the unique charms of the spirit. This is a far different whiskey than the Red Wheat expression, a much softer, gentler, and more engaging spirit on the whole. Cinnamon sugar notes play well with a caramel/dulce de leche base, with that woody nose melting into a pulpier, piney character on the palate. All of this plays well together, giving the Rolled Oat expression a balance that the Red Wheat doesn’t have. Perhaps it was simply better able to stand up to the aging regimen? Either way, it’s a winner. A-

This is a fun start to an interesting lineup. Hopefully we’ll have reviews of the other four expressions for you in the Harvest Collection soon!

each $50 (375ml) / jimbeam.com

Review: Jim Beam Signature Craft Quarter Cask Finished Small Batch Bourbon 2014

JB_SC_Quarter Cask

For the third installment (and second annual release) of Jim Beam’s Signature Craft series (find reviews of the first limited annual release and the permanent member of the series here), the company is offering a curious concoction. While it’s called “Quarter Cask Finished,” that’s a little misleading. The whiskey is actually a blend of standard five-to-six year old Kentucky Straight Bourbon that is married with a separate Bourbon that has spent from four-to-six years in quarter casks. (Craft whiskey and Laphroaig fans know that quarter casks are exactly what they sound like: Barrels that are 1/4 the size of regular ones, and which tend to mature much more quickly.)

Semantics aside, this is an intriguing new, limited edition whiskey from Beam, and the use of small barrels (at least in part) makes it a considerable departure from the norm. Thoughts follow.

Jim Beam Quarter Cask Finished Bourbon starts off sweet and doesn’t let up. The nose offers notes of caramelized fruit — Bananas Foster, I would argue — along with sugared orange peel and vanilla-scented sugar cookies. The body brings that home, with heavy doses of vanilla caramels, milk chocolate, and hints of cherry. Wood notes start to develop, particularly on the finish, as the whiskey settles down in the glass. It’s not particularly hot, at 86 proof, but it does benefit from a little air time, which allows the various flavor and aroma components to meld.

I like this whiskey a lot, though it’s not at all what I was expecting (a bruiser heavy on wood and tannin) and ultimately doesn’t venture all that far from the winning Beam formula. Bottom line: With ample fruit and sweeter elements in abundance, there’s a little something here for Bourbon fans of every stripe.

86 proof. Available beginning in September 2014.

A- / $40 / jimbeam.com

Review: Buffalo Trace Experimental Collection – Rye Bourbon Warehouse Floor Experiments

Buffalo Trace Warehouse Floor Experiment

More tinkering in the form of experimental whiskeys from the mad scientists at Buffalo Trace. This is one of the company’s most interesting and telling ones to date: Three 12-year-old, rye-heavy bourbons each aged on a different floor of Buffalo Trace’s massive Warehouse K (floors 1, 5, and 9). Warehouse K is built of brick, with wooden floors (because that seems to matter, too).

The same Bourbon, in the same building, just aged on a different floor. Why on earth would the aging floor matter? Simple, as any middle school science student can tell you: Heat rises. The lower floors are relatively cool. The top floors are scorching hot. This impacts aging in a direct and profound way — in part, because water and alcohol evaporate at different temperatures. (That said, all three of these whiskeys are bottled at 90 proof to make comparisons considerably easier.)

And so, how do these compare side by side by side? Let’s take a look…

Buffalo Trace Experimental Collection 12 Year Old Rye Bourbon – Floor #1 – Aged on the bottom floor. Some funky notes of olives and green pepper hit the nose at first, with plenty of sweet stuff riding on its coattails. The palate is sharp and fiery, with elements of burnt butter, cayenne, and ample sawdust in contrast to its toffee notes. Balance is a mess, flavors hitting you from every which way. C

Buffalo Trace Experimental Collection 12 Year Old Rye Bourbon – Floor #5 – Aged right in the middle, but is it the Goldilocks of the group? It’s not as different as you might expect, those olive notes still hanging on, but to a much less powerful degree. Floor #5 settles down much more fully and quickly, revealing more of a rounded butter toffee note that’s fused with a melange of cloves, candied pineapple, and lumberyard notes. It’s still a bit rough around the edges, but overall more palatable and approachable than Floor #1. B

Buffalo Trace Experimental Collection 12 Year Old Rye Bourbon – Floor #9 – From the hot top floor, where some of BT’s blue chip Bourbons, like George T. Stagg, are sourced. This is clearly the best of the bunch, featuring toasted marshmallows and more gentle wood notes on the nose, followed by a body that is lush with brown sugar sweetness, cinnamon and cloves, vanilla caramels, and cake frosting. Gorgeous in structure, and radically different than the other two installments in this series. Grab it if you find it! A

each $46 (375ml) / buffalotracedistillery.com

Review: Town Branch Bourbon

Town_Branch_Bourbon__65405_zoomFull confession: the first batch of this stuff was so bereft of quality, it was not uncommon to passive-aggressively serve generous pours to irritating house guests in hopes of expediting its stay on the shelf to the recycling bin. A few years since its initial release, reconsideration is warranted; with the hopes of quality control finally living up to its purpose.

As usual, a bit of context: Town Branch is made by AllTech, not a small family operation as you might expect by that folksy company name but rather a large conglomerate specializing in animal feed and nutrition. The company also makes a reasonably tasty bourbon-barreled stout and ale. Town Branch takes it namesake from the body of water on which the city of Lexington was founded, and boasts to be the first (legally) produced bourbon within the city limits in quite some time. It also has a rather limited distribution chain, so availability no doubt plays into its cachet. The mashbill is also somewhat peculiar in that it meets the 51% corn standard, but it uses only malted barley as the secondary ingredient, eschewing the traditional wheat or rye.

The color is a wonderful amber hue behind rather pleasant packaging: the bottle is gorgeous, the label not so much (typography and text is a bit tough to translate at points). But as the saying tells us not to judge books by their cover, let’s go deeper. The nose offers up much sweetness: traces of fruit and butterscotch immediately followed by mild oak and sawdust. The sweetness stays throughout and really doesn’t let up through the entire experience, and the finish is like a 4th of July firecracker: short and… sweet. A bit of a bang mixed with caramel, bananas, bread, and a mild burn. Those liking drinking matters smooth and easy may find the experience enjoyable, but for those who want to know they’re drinking bourbon and not a bourbon-inspired liqueur, this may not be the best bottle to bring to the table.

At 40% abv, it’s pretty tame when compared to other bourbons at the $30 price point. There’s also talk of a rye expression arriving on shelves in short order, which shall hopefully add the much-needed punch and unveil greater potential than what’s showcased here. I’ll most likely revisit this again in another two years, when this trial is far from fresh in my memory.

80 proof.

C / $27 / kentuckyale.com  [BUY IT NOW FROM CASKERS]