Officially it’s called: Hirsch Small Batch Reserve Selected Straight Bourbon Whiskey Selected Expressly for Connoisseurs of Small Batch Fine Spirits. There are other honorifics on the bottle, but too much for me to type.
That’s a lot of verbiage for an MGP-sourced whiskey, though it is bottled at at least seven years old, per the back label. It’s a blend of two bourbon mashes, one with 21% rye, one with 35% rye, averaging out at about 26% rye.
For the uninitiated, first a history lesson on the Hirsch name. Adolph Hirsch started distilling small batch whiskey in Pennsylvania in the 1970s under the eye of Dick Stoll, a well known master distiller who came up through the Beam system. By 1989, Hirsch was bankrupt, probably because he never sold any of the whiskey he was making. Eventually it was bottled by the van Winkles (yes, those van Winkles) and sold as A.H. Hirsch Reserve. Several editions were released until it was all gone. Today, some of those dusty old Hirsch 16 year old bottles now sell for up to $3,000.
Somewhere along the way, Anchor Distilling acquired the name and started sourcing whiskey from Indiana to bottle anew as “Hirsch.” Nothing wrong with that, but drinkers should know that the Hirsch of today has literally nothing to do with the Hirsch of yesteryear, though it is “inspired by the quality of A.H. Hirsch.” OK!
So anyway, let’s get to tasting this entry-level expression.
On the nose there’s ample vanilla, caramel sauce, and some hints of pepper. A bit strong with eucalyptus notes and a bit of lumberyard character, eventually it settles down, opening up to reveal some butterscotch and red cherry notes. The palate largely follows suit with the nose, though with time in glass it really starts to exude heavy salted caramel notes, plus notes of peanut brittle, cinnamon, and spicy gingerbread. Again, this is a whiskey that really benefits from some settle-down time, and it drinks with more complexity and depth than I had initially given it credit for.
Definitely worth a look.