It’s hard to believe it’s been a year since the awesome Sonoma-Cutrer Pinot Noir Finish bourbon dropped, but the latest annual release — the tenth to come out — of the Woodford Reserve Master’s Collection is upon us.
This year’s expression is called 1838 Style White Corn. What happened in 1838? Well, that’s when Oscar Pepper and James Crow began distilling whiskey at the site where Woodford is located today. Did they use white corn back then? Historical records say they did, and Master Distiller Chris Morris adds that they did so for a reason — using white corn instead of the traditional yellow corn complements the other grains in the whiskey well, he says. (Otherwise the mash is the same as standard Woodford: 72% corn, 18% rye, 10% malted barley.)
Per the company:
The Woodford Reserve Master’s Collection 1838 Style White Corn was conceptualized and created by respected industry veteran and Woodford Reserve Master Distiller Chris Morris. Drawing from original production records, Morris was able to develop and bring to life a recipe Pepper and Crow might have used. The 1838 Style White Corn release is both inspired by, and pays tribute to, the techniques developed by Pepper and Crow which today have become some of the most well-known and commonly used throughout the industry. In the mid-1800s, Oscar Pepper and James Crow engaged in early distilling at the present day site of the Woodford Reserve Distillery.
“Year after year, our Master’s Collection is always a favorite of mine to produce, as I enjoy seeing how even the slightest of variations can yield a dramatically different whiskey,” says Morris. “What’s truly exciting with 1838 Style White Corn is that by simply changing the corn used, we’ve created a spirit that is new for fans of Woodford Reserve yet still traditional and a perfect representation of our rich heritage.” By using white corn with the same barrels and yeast used to create Woodford Reserve bourbon, the result is a spirit that is lighter in body with a softer, sweeter, fruit-forward profile.
The results are a real step back into time. The nose exudes popcorn above all else, layered just a tad with notes of clover honey and caramel sauce. On the palate that popcorn character utterly dominates, though it also finds notes of leather, tobacco leaf, and white pepper. After that, unfortunately, there’s not much to report. The overall impact is one of considerable youth, the white corn really taking over from the get-go and never letting up. While the traces of caramel and even a dusting of Mexican chocolate that arise late in the game offer some enticing flavors and aromas, on the whole the release is just a bit too staid to get excited about.
90.4 proof. 30,000 bottles produced.