Review: Black Feather Bourbon


Black Feather American Bourbon Whiskey comes across a lot like a microdistilled whiskey, but it’s actually a blend of two MGP allotments, bourbons made from a mash of 70% corn, 21% rye, and 9% malted barley. Bottled in Houston, Texas (go Astros!), bottles are individually numbered, including a batch number.

Again, I was stunned to find this was MGP juice — and while there’s no age statement on the bottle, my presumption is it’s very young. It kicks off with ample wood on the nose, a barnburner that finds a companion in some burly spices — lots of cloves, some spearmint, and torched sugar notes.

The palate follows largely in line with the above, though here the wood is even more blatant, more overpowering, and less well-integrated into the whole. That pungent woodiness lingers amidst some secondary cereal notes that linger for quite a while, plus a finish that returns to the mint character while hinting at orange peel and more of that baking spice.

On the whole, this is a nice effort at a frontier-style whiskey, but it clearly needs more time in barrel (or perhaps a lower level of char) to round out some rough edges and better integrate its flavors.

86 proof. Reviewed: Batch #1.

B / $26 / blackfeatherwhiskey.com

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