I Tasted the 18-Year Bourbon from Calumet Farm: Here's What I Found in This Centennial Release
- Jes Smyth
- Jun 22
- 4 min read
Updated: Jun 24
Established in 1924 on approximately 1,000 acres of land in Fayetteville County, Kentucky, Calumet Farm has entered it's centennial era and is celebrating accordingly. How? Well, with whiskey. While Calumet Farm Bourbon did not begin 100 years ago (strike a zero and add a two and you've got it), the centennial marks Calumet Farm's breeding and racing operations of thoroughbred horses. Yes, Kentucky is known for more than bourbon, in case you've gotten too wrapped up in bourbon that you forgot. Calumet Farm is here to remind you! With whiskey and a lineup of five new releases, to be exact, as stated on their website:
"To honor the farm's 100th anniverary, we crafted out most exclusive lineup yet," said Tim Livesay, President of Western Spirits. "This Centennial Collection captures our commitment to excellence in every bottle - from our oldest and highest-proof bourbons to our very first rye."
Out of the five releases celebrating the centennial, I was fortunate enough to receive a bottle of the 18-year-old bourbon, courtesy of the fine folks at Calumet Farm. The presentation is a show-stopper, and the description certainly has my attention:
To mark such a historic milestone, this Kentucky straight bourbon whiskey is offered from the depths of our private reserve. Crafted at peak convergence for flavor and a robust, traditional Kentucky profile, this bourbon turly shows the patience and dedication it takes to be a champion.
Having recently explored a blind line-up of hyper-aged whiskeys, I'm excited to dive in and see what Calumet Farm has to offer. Thank you again to Calumet Farm for the opportunity to explore through this release. Without further ado, let's dive in and taste the celebration.
Company on Label: Bottled by Three Springs Bottling Company for Western Spirits (sourced from Barton 1792)
Whiskey Type: Kentucky straight bourbon
Mash Bill Percentages: 74% corn, 18% rye, 8% malted barley
Proof: 118°
Age: 18 years
MSRP: $499.99
Further Identification: This release includes a specially designed trophy-style decanter, deeming it the Trophy Decanter Release
Nose: Even before lifting the glass to my nose, I can smell this whiskey, and goodness, is it hefty. It's like a high humidity level of whiskey has just blown into my office. I'm immediately reminded of a packed dance floor on a Friday night filled with eager line dancers. Yes. The first several whiffs have taken me to old wooden floors in a dimly lit bar where the sound of cowboy boots shuffles to a choreographed dance. Oak is the foundation of this nose, peppery and effervescent. Worn leather and cherry oil, if such a thing actually exists, enter next, followed by deeply confident and classic bourbon notes: Tahitian vanilla, artisan caramel chews, and a mild Ceylon cinnamon. As I continue to nose patiently, I begin to appreciate the rhythm and flow of this pour. Deep inhales reveal tiny dried fruits, such as apricots and raisins. Mid-glass nosing offers oiled oak and leather, with a creamy and cherry-forward note. This experience is not lacking in complexity so far. After a proper distraction (take your pick on what proper may be), I'm rewarded with an abundance of creaminess. The effervescence seems to have evaporated, and in its place, a lovely silky texture in my nose has taken hold. Lovely buttercream frosting and baked apple coffee cake waft through as I near the end of my tasting, showing off its stamina, like the last one to leave the dance floor. The empty glencarin smells of tootsie rolls, hookah tobacco, and Kentucky mud.
Palate: Woo, okay. My lips are tingling before I've even swallowed the liquid, but, wow, a burst of dark cherries and baking spices is zipping around on my tongue. It takes me a second to gather what just happened and a second sip to gather more tasting notes: powdered sugar, green apple skins, anise, and a whisper of slightly burnt butterscotch. There is no doubt this is a robust pour. It's heavily spiced and leans generously on its age. The cherry notes, which I adore, only really tease, which has me wishing the oak would take a slight step back to let the fruit shine through. With more sips comes more baking spices, and a quick two-step of dark chocolate now—think 90%, slightly bitter. The linger is a bit drying but unique, like I just ate a hearty mushroom burger, no cheese, lots of mustard. Nearing the end here, the tastes continue to hold steady, not much in the way of swaying, but consistent, like a hyper-aged whiskey ought to be. The final sip is tingling and sweetly spiced, maybe, though, a bit more tired, not as dynamic as the start, like it's taking a bow after an 18-year tenure on stage.
TL;DR: prepare for a spicy palate on this robust & all-encompassing pour
Rating: 4/5
This whiskey was clearly crafted with care and intended for celebrations. I can see this as a mantlepiece in homes and well-suited for special occasions, such as milestone birthdays or graduations. The whiskey itself will leave an impression on anyone, whether versed in whiskey or new to it. Simply pouring it into a glass leaves a mark. While it drank hotter than the nose suggested, I ended up rounding up my rating after trying a pour with a few drops of water, which improved things. Now, having quite a few experiences with this distillate, I fully admit that Barton 1972 stock generally drinks a bit hot for me. So, your mileage may vary, because palates vary from person to person, but I'm glad to have a bottle to enjoy and share.
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