Review: Frey Ranch Single Barrel Bourbon Barrel #22

Review: Frey Ranch Single Barrel Bourbon Barrel #22

Review: Frey Ranch Single Barrel Bourbon Barrel #22

Nevada-based Frey Ranch recently jumped into the single barrel business, offering — you guessed it — single barrel expressions of its top shelf craft bourbon, all bottled at cask strength — which is prodigious. It’s the same stock as Frey Ranch Bourbon — 66.6% non-GMO corn, 11.4% winter cereal rye, 10% winter wheat, and 12% two-row barley, all grown on site, though this single barrel bottling is reportedly at least 5 years old. The big difference is the proof and, of course, you’re getting a limited edition pulled from a single barrel.

The sample we received, billed as barrel #22, is a bit of a sugar bomb. A nose of brown sugar and a ton of butterscotch spar with notes of barrel char, spearmint, and a touch of just about everything in the spice cabinet, with plenty of boozy heat — this is over 63% abv — to keep you on your toes. The palate stays the course, leaning a bit more heavily on barrel char and some lumberyard notes, but its layers of cinnamon sugar, honey, and more mint temper things well. I was shocked to never find myself reaching for water during my (admittedly small) sampling of this whiskey, but somehow never felt it necessary, a sweet, red berry character on the finish keeping everything approachable and on an even keel. For sustained sipping, I’d encourage experimenting with some dilution.

All told, it’s a small but worthwhile upgrade to Frey Ranch Bourbon. Recommended.

126.38 proof. Reviewed: Barrel #22.

A- / $85 / freyranch.com

Frey Ranch Single Barrel Bourbon Barrel #22

$85
9

Rating

9.0/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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