Review: The Clover Single Barrel Bourbon and Rye

Review: The Clover Single Barrel Bourbon and Rye

Last summer, we introduced you to The Clover, a line of sourced single barrel whiskeys named for famed golfer Bobby Jones and the good luck charm he wore in every tournament. We were impressed with the 10-year-old Tennessee offering, but the lineup also includes a sourced bourbon and rye expression (presumably from MGP). Read on to see if the rest of the portfolio is up to par. Fore!

The Clover Whiskey Single Barrel Straight Bourbon – Aged at least four years and distilled in Indiana, but that’s about all we know on this one. On the nose, I get traces of youth: a rubbery grain quality and some less developed oak notes. Still, there’s a nice lacing of sweet butterscotch and cinnamon sugar that grows bigger and brighter as it opens. It’s a similar story on the palate. Things are light and thin with an initial wave of vegetal and grassy granary notes and some astringent barrel elements that are almost lip puckering at times. Caramel corn, rock candy, and brown sugar help to soften some of those edges, but the corners stay pretty sharp, even into the finish. Pulled a little too early from the barrel. 92 proof. B- / $50

The Clover Whiskey Single Barrel Straight Rye – Also aged at least four years based on the label. Also distilled in Indiana. This one has more going for it on the nose with a unique flowery bouquet of wintergreen, peppermint, and licorice. It’s a big, bright nose that may not appeal to everyone, but I find it really refreshing. The palate is a little less supercharged, showing limited complexity atop a light body that feels almost thin at times. Still, there are generous topnotes of green, minty spice and an herbaceous grassiness. The heat arrives early but stays gentle and warming into a medium length finish that shows traces of butterscotch and vanilla bean. A fare enough sipper but probably even better in a cocktail. 91 proof. B+ / $50

The Clover Whiskey Single Barrel Straight Rye




Drew Beard is assistant editor for Drinkhacker and winner of several booze-related merit badges, including Certified Specialist in Spirits and Executive Bourbon Steward. A former federal employee turned hotelier and spirits journalist, he looks forward to his next midlife crisis.

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