Review: Remus Repeal Reserve Series VIII Bourbon

Review: Remus Repeal Reserve Series VIII Bourbon

Review: Remus Repeal Reserve Series VIII Bourbon

It keeps getting bigger and bigger, older and older. This year’s Repeal Reserve is made up of three whiskeys: 9% 17-year-old bourbon (2007 distillate) containing 21% rye; 24% 10-year-old bourbon (2014 distillate) comprising 21% rye; and 67% a second 10-year-old bourbon also from 2014 containing 36% rye. These are the same two recipes Remus has relied on over the years for this series, but with just three whiskeys in the mix, it’s a simpler and slightly older recipe.

Remus Repeal Reserve Series VIII Bourbon Review

Remus Repeal Reserve is always a delight, and Series VIII is no exception. It kicks off with a surprisingly racy, almost boozy nose, bursting with aromas of red pepper and baking spice, mint, and almost pruny dried fruits. A whiff of camphor adds a slight medicinal tone to the nose, but it’s mild and, in its own way, engaging in a frontier-evocative way alongside a modest punch of barrel char.

A slight shift of gears is on tap for the palate, where chocolate and cola kick things off, followed by a sweet brown sugar note, bordering on molasses for a spell. Ample baking spice here shifts from cinnamon to clove, the mint moving into menthol on the finish. It’s not particularly fruity unlike last year’s quite different Series VII (which I sampled side by side), but that’s no complaint. I actually like Series VIII a bit better. In any case, as always, this whiskey is so exuberant in so many different ways — and deftly balanced — that it evaporates with downright unfortunate speed.

100 proof.

A / $100 [BUY IT NOW FROM FROOTBAT]

Remus Repeal Reserve Series VIII Bourbon

USD100
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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