“Patience is bitter, but its fruit is sweet.” –Jean-Jacques Rousseau What whiskey has challenged you recently? The pour you couldn't quite place a rating on... So you revisit time and time again, and yet you remain perplexed at the end of each glass. For me, that has been Bruce Russell's latest creation: the Austin Nichols Archives Gold Foil Edition. On paper, it's just Wild Turkey's bourbon mash bill, ultra-aged to a monstrous 16 years in Kentucky's warm and humid climate. In practice, it's a mind-boggling challenge to attempt to live up to the cult-following that dusty Wild Turkey still holds today. 1992 Cheesy Gold Foil I'm lucky enough to have tasted pretty much every vintage Wild Turkey expression there is to taste thanks to a 2024 Whisky Legends tasting that my dear friend Greg Cloyd put together. That lineup included none other than the legendary cheesy gold foil, aged 12 years and bottled at 101 proof. One sip of that whiskey and you don't come out the same person you once were. The example I tasted was bottled on 02/07/1992, and my notes are as follows: Nose: Buttery, rich, big, and bold. Leading with funk and cedar resin with oodles of vanilla that is consistently good every time I bring it to my nose. Layers of coconut shavings reveal a whiskey that is absolutely lovely from start to finish. Palate: Leading softer than expected for 101 proof, I find a beautiful buttery character that reminds me of butterscotch and glazed donuts. The mouthfeel is oily and lingers long after a sip. There's a puffy saltwater taffy vibe that builds before turning sticky like toffee. Complexity abounds as a kiss of creamy coffee slides through on the finish. Sipping further shows off cookie dough and a soft, oozing cherry juice that I adore. My last sip is sizzling, following through with an after-dinner Andes mint finish. Yum. Some of those notes are true one-of-ones. The combination of the mouthfeel and depth of flavor is truly to die for. When you hear people talk about vintage Wild Turkey, they often talk about the "funk." This pour has that in spades. So what makes vintage Wild Turkey different than today? There's actually quite a bit that hasn't changed: mash bill, char levels, and cooperage have been steady from 1992 to today. Two key factors have changed, though: barrel entry proof and fermentation tanks. In 1980, when the whiskey that went into the 1992 bottling was distilled, Jimmy Russell was using a barrel entry proof of 107 for his whiskey. That was the north star for decades of Wild Turkey. In 2004 barrel entry proof was raised to 110 to improve yield and then further increased in 2006 to the present set point of 115 that is in production today. The original Cheesy Gold Foil I reviewed above was therefore entered at the earlier 107 barrel entry proof, while the modern Austin Nichols Archive would have gone into the barrel at 115. This difference results in a fundamental shift in how the liquid interacts with the oak. Lower barrel entry proof allowed for more extraction of water-soluble wood sugars and required less water to be added at bottling, meaning less dilution of the dense lipid profile that vintage Wild Turkey is well known for. Barrel entry proof today is often maximized to the legal limit of 125 proof for bourbon in an effort to maximize efficiency. I'm certainly happy Wild Turkey is holding to 115, but the whiskey nerd in me really does wish they would take it back to 107. Wood fermentation tanks The other key difference between these eras is the fermentation tank material. For many years, the distillery was using cypress wood as the base for their fermentation vat construction. This type of container used to be the gold standard for whiskey production in the 1800s, and it remained the case up through about the 1950s, before the efficiency and repeatability of stainless steel took hold in more modern distilling. The original cypress tanks saw decades of use fermenting mash that would go on to become Wild Turkey bourbon and rye. In 1997, the distillery completed their transition from cypress to stainless steel, leaving behind the house funk that was inherent from the microflora of that old wood. Krantz Recovered Woods apparently managed to salvage two of these tanks and appear to be offering the wood to interested parties on their website, where they say, "They were about 15’ high and 15’ diameter, holding 15,000 gallons each. Over the years, millions of gallons of Wild Turkey Bourbon were fermented in them; chances are if you drank their Bourbon, it was processed through these tanks." With those historical methods firmly in the past, Bruce's challenge was to pull that same magic out of modern constraints and create a fitting homage to a bygone era. With the marketing of the modern Gold Foil obviously giving a nod to the history in the Austin Nichols name, it's impossible not to compare their modern bourbon to some of these revered bottles from their storied past. It's through this lens that I approach all of my whiskey reviews today. Study the techniques of some of the most well-respected producers through history, understand their effect on the end product, and never stop learning at every step of the way. I mentioned earlier that this whiskey challenged me. I've been working on this review since July. I've tasted thoughtfully in an array of different formats and have finally arrived at my final answer. Pencils down. It's time to taste. Company on Label: Wild Turkey Distilling Company, Lawrenceburg, KY Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: 75% corn, 13% rye, 12% malted barley Proof: 120° (60%) Age: 16 years Buy Online: Frootbat Further identification: The first release of the Austin Nichols Archive Collection was announced and launched on May 19, 2026, at an MSRP of $400 Nose: On first glance, this is an obviously oak-forward whiskey. The high age statement is evident from just one whiff, producing a storm of black tea and tannins in the nostrils. On further exploration, the deep, unctuous caramel of a classic Wild Turkey bourbon shines through before parting for more wood spice that continues to tell the tale of a hyper-aged whiskey. With time, the caramel tones take on a deeper complexity, evolving into caramel corn with that thick brown sugar coating... yum. My left nostril finds all the vanilla tones while my right nostril is mostly stumped. Bring the two together again, and we have subtle fruit tones that start shy but eventually give up their secrets. My mind goes to strawberry shortcake and rum cake as I nose through. Thick vanilla frosting and whipped cream continue to dance in and out of perception. After a taste, the aromas get a bit rowdy. Grape soda comes across a bit effervescent while the senses are further bombarded by allspice, grenadine, and welding ozone. The result of oak degredation on a whiskey as old as this produces an aroma that feels tired, worn out, or spent in a way. I can't tell if I like that or not. It does give it an air of dustiness that vaguely alludes to the whiskeys of yesteryear but fails to produce the same depth of character. The cherry cordial tones that develop as the liquid level gets worked down are a lovely addition for the patient observer. Overall the glass retains its classic bourbon DNA well, as vanilla tones continue to proliferate late in the glass. The empty glass smells of tobacco and root beer, quite the fun addition to a difficult-to-fully-understand whiskey, and perhaps we're not meant to. Palate: My first sip is a delightful surprise, a palate that matches the nose well but ramps the intensity lever way up. The first punch is definite heat, unabashed proof coming right at you. Then the fruit tones mixed with the tannic oak make me pucker before thick, creamy caramel coats every surface of the mouth in a delightful reprieve from the obvious alcohol content. The linger is a touch drying after the caramel fades. Another sip reveals cherry cobbler, cooled thoroughly after a just-right Dutch oven bake. Much like the nose, this is quite the boozy experience; unmitigated ethanol is a touch punishing when you juxtapose it against the uber-rich, uber-creamy mouthfeel of the original gold foil release—something my mind refuses to let slide as I sip through this. Pressing on reveals a whiskey that settles into a comfortable spot eventually. The transition feels something like a new group of friends meeting for the first time and slowly becoming more at ease, enough to settle into a couch next to each other. The change is welcome by me, as my mind snuggles in to enjoy the last few tastes here. Like many old whiskeys, the true enjoyment comes late in the glass after the whiskey has had a significant amount of time to breath. For me, that has the better part of an hour from start until here. The heat of the early pour has all dissipated, the tannins have settled out, and the caramel tones are bodacious and ubiquitous now. Of course as soon as the going gets good, the good gets going. My last nip is a tasty farewell to an oddly paradoxical pour that somehow managed to feel both familiar and unique in the same breath. It finishes long with a slow descent from the mountain of caramel that is heaped on my taste buds, cleaving off boulders of brown sugar and buttered waffle along the way. TL;DR: A pour that demands patience, evolving from okay oak to lovely depth with time Rating: 4/5 Really good. I want one of these on my shelf. While this tried really hard to live up to the vintage pours that I compared it to, it ultimately falls just a bit short of those great heights. Perhaps the old faithful 101 proof could have been better for this release? Perhaps it was an impossible task to try to recreate the magic of the old methods with modern techniques. In the end, 16 years of patient aging were thick and richly detailed like the pages of an ancient tome, and I enjoyed the challenge of deciphering the text. It certainly took quite some doing to unwind the somewhat hectic chaos of this blend, but it's not hard to tell these old stocks are beastly bourbons. Bruce Russell's blending skill was surely put to the test here, and the end result is really impressive given the age of the components. While it certainly doesn't displace the memory of the original cheesy gold foil, it's still a fitting and fun homage to the family that has helped steer Wild Turkey for decades, and I look forward to seeing where Bruce takes their whiskey next. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning with Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

There's plenty worth paying attention to when it comes to craft whiskey. Something I've noticed about the small but mighty distilleries blazing a trail in the whiskey market is that they all share one core value: passion. Having explored more than a few craft distilleries here at Amongst The Whiskey, we have some idea of what it takes to run a successful artisanal operation. And I use the word "some" very pointedly here. Considering what a craft distillery can do, adding an independent bottler like Two Souls Spirits makes things far more interesting for the curious and equally passionate consumer. Independent bottlers occupy a space between distiller and drinker, seeking out barrels from craft producers and then asking a very important question: What else could this whiskey become? A barrel of whiskey isn't just "a barrel filled with whiskey." It's so much more than what meets the eye. As someone who leans into the romance of life, I think of whiskey as alive and constantly adapting to its vessel—sometimes soaking into its surroundings and other times evaporating under the pressure of simply being. In other words, letting a whiskey age in a barrel, even for a few extra months, can change things for the better (or worse), just as finishing it in a number of already used casks can impart another layer of welcome (or unwelcome) complexity, and simply recognizing that a barrel is already special and deserving to be shared as is, is a possibility too. Two Souls does all three brilliantly, and reuses previously released barrels to age yet-to-be-released whiskey. With options to play with, along with risks to consider, Two Souls has built its model around exactly that kind of curiosity, working with craft distilleries across the country to hand-select and develop limited releases. Two Souls Spirits' rum-finished bourbon and rye are a particularly interesting example of that philosophy. They're a reminder that supporting craft whiskey isn't simply about seeking out small distilleries. It's also about supporting the people willing to take those spirits somewhere else and to question what else a whiskey can become, if anything other than what it already is. Before diving into this head-to-head tasting, I'd like to extend my sincere thanks to Two Souls Spirits for providing review sample bottles. This was sent to me with no expectations or editorial input, and, as always, the thoughts that follow are entirely my own. With that said, let's pour a dram, and then another, and see what a rum-finished bourbon and rye have to say. Two Souls Spirits Rum-Finished Bourbon Review Company on Label: Two Souls Spirits featuring J. Henry & Sons Whiskey Type: Straight bourbon whiskey finished in a rum cask Mash Bill Percentages: 64% red corn, 14% wheat, 14% rye, 8% malted barley Proof: 115.32° (57.66%) Age: 7 years MSRP: $89.99 Further Identification: Finished for two years in a rare Queen’s Share rum cask from Echo Spirits Distilling, this is the first-ever rum-cask finished bourbon from J. Henry & Sons Nose: A very approachable nose leads with sweet peanut brittle and whiffs of recently toasted bread, complete with a pad of butter melting across the top. The peanut note is particularly lovely, and unlike the peanut I find in more popular distillates, this one has carnival vibes. Think a wax-paper bag filled with roasted peanuts, sprinkled with cinnamon and sugar, with the scent of fried dough drifting through the air. It leans toward toffee, but meatier, if that’s possible. Diving deeper, tropical notes begin to emerge: pineapple slices, cherry syrup, and fresh peaches. A good swirl releases more of the barrel-aging influence, offering another sweet, brown-sugar treat. Returning to the nose after a few sips, everything feels a bit brighter, with the tropical fruit singing loud enough that I might need to grab my sunglasses. I’m also beginning to pick up a wood funk that makes this stand out as craft whiskey in a good and respectable way. There’s a savory quality to it, too, specifically something reminiscent of the oregano leaves you might have found forgotten in the back of your mom’s spice cabinet years ago. Black pepper joins the party, too, as the liquid is nearly gone. The empty glass smells of cornbread crust, root beer foam, and peach-flavored tea leaves. Palate: The first sip is a whole bunch of flavors all at once. A flash of sweet candied peanut hits first, then a slight chewiness takes over my taste buds, followed by brown sugar, dried pineapple, and dried cherry chunks. Chewing the liquid brings out a few butterscotch nibs, too. The whole thing reminds me of a trail mix you might find at a local farmers market. Additional sips tame the initial heat that exploded across my tongue, layering in darker brown sugar, almost like the sweet dredges left at the bottom of a pie dish, along with warm homemade cornbread topped with honey butter. This pour keeps improving with each sip, becoming silkier across my tongue as the oak spice settles into something resembling a cozy leather couch, giving the more delicate fruit tones room to shine. As I take my final sips, I can’t help but think about how incredibly relatable a pour can be. Sometimes it comes out excited and maybe a little anxious at first, before eventually settling into something deeper, calmer, and far more complex with a little time. TL;DR: A lively, slightly unruly pour that settles into something deeply captivating Rating: 4/5 Really good. I want one of these on my shelf. Two Souls Spirits Rum-Finished Rye Review Company on Label: Two Souls Spirits featuring J. Henry & Sons Whiskey Type: Straight rye whiskey finished in a rum cask Mash Bill Percentages: 64% rye, 14% wheat, 14% corn, 8% malted barley Proof: 124.58° (62.29%) Age: 7 years MSRP: $89.99 Further Identification: Finished in Two Soul Spirits Rum King barrel: this is the first-ever rum-cask finished rye from J. Henry & Sons Nose: Notes of earth and clay spring from the glass, followed closely by pine needles, lemon rind, and a sweet whiff of baking spices—cinnamon, clove, and just a hint of anise. Floral esters waft in and out, fleeting in their appearance but adding a lovely layer of complexity. A swirl of the glass releases tropical fruits, green apple Jolly Ranchers, and heavily grilled peaches, their natural sugars caramelizing under the heat. I think it’s about time to sip. Returning to the nose after a few sips, the fruit has taken the lead, balancing beautifully with cinnamon and allspice. As the liquid dwindles, I’d be remiss not to mention the barrel funk that has woven its way in and out of my nostrils. It’s an aroma I can only describe as roller skating indoors: smooth in movement and motion, but requiring a certain amount of skill to appreciate—and to get right. With the glass nearly empty, that funk remains, mingling with the lingering fruit and spice and leaving behind one final reminder that this is not your everyday rye. Palate: What a robust, silky, flavor-forward, tongue-soaking, all-encompassing first sip. Let me take a second and try to tease out what I’m tasting here. I find velvety vanilla, lemon hard candies, and table sugar dusted with cinnamon, all layered over a lemon poppy seed muffin and paired with a frothy oat milk latte. Additional sips take me straight to apple pie land, complete with a generous scoop of vanilla bean ice cream. This whiskey wears its proof well and lingers long after you’ve swallowed. I can easily see this becoming a fall football favorite as the months cool down, the leaves change color, and the world becomes richer in every way for a brief moment. As I work my way toward the bottom of the glass, the flavors shift into earthier territory: dried dirt, damp oak, warming cinnamon spice, and toasted rye bread. Then, with a few more sips, the tropical fruit returns in earnest, eager to catch up with everything that came before it. This pour is cohesive and surprising at the same time. My final sip is silk across my tongue, ending in a crescendo of flavor that feels like a rye lover’s rye. TL;DR: A silky, bold profile made just right for rye lovers Rating: 4/5 Really good. I want one of these on my shelf. Finished whiskey can come with mixed reactions, often polarizing drinkers to one end of the spectrum or the other: love it or hate it. These two expressions left me with one prominent thought: Don’t write off finished whiskey just yet! I think craft whiskey, in particular, has a knack for taking on finishing barrels, perhaps because smaller distilleries are well-tuned to a challenge and aren’t afraid to take a risk a little further down the road. Either way, I’m here for it! So, take what you want and leave the rest. I’ll be over here enjoying my dram. WRITTEN BY: JES SMYTH With what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the industry's passion, she tastes each sip with intention and purpose, expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

“Now naturally, like many of us, I have a reluctance to change too much of the old ways.” –Kazuo Ishiguro In April of 2026, Michter's quietly expanded their lineup. I have to admit in the bustle of my own life, I missed covering the press release. Perhaps hiding in the shadows of the revered 10 year expressions, a new barrel strength US-1 Kentucky whiskey snuck on the scene and managed to elude my gaze until one fateful day in August sent me down a sour mash rabbit hole... Michter's Kentucky Sour Mash Whiskey Sour mash at its core is, of course, just a simple distiller's technique: the process of returning some of the acidic backset from a previous distillation run to regulate pH and protect the yeast on the next fermentation cycle. This genius recycling loop returns a small gravesite of dead yeast cells to the mix, supplying a slurry of nitrogen, lipids, and vitamins to feed the fresh batch of live yeast for the next run. In turn, this methodology also normalizes the flavor profile, producing a consistent and distinct house style for any distillery using the sour mash technique today in American distilling. So how did Michter's manage to turn such a ubiquitous process into a whiskey brand that is uniquely theirs? The truth is the modern brand actually didn't; the prominence of using sour mash as a whiskey style is a historical moniker—and potentially one of the best nods to their rich history yet. "When Michter's was being produced in the 1970's and the 1980's, the then-Pennsylvania distillery's most popular whiskey was its Sour Mash," said Michter's President Joseph J. Magliocco. "The Michter's US★1 Sour Mash that we make in Kentucky these days is a wonderful whiskey, and we're excited to have this opportunity to share it at barrel strength." I've had the great fortune of tasting several examples of the old Michter's Pennco sour mash whiskey through the years. The era Joe Magliocco mentioned in the quote above was dominated by decanters, and I've got one of their jug-house white ceramic thumbhole bottles with whiskey still in it on my shelf today—actual Dick Stoll distillate in the famous sour mash, made in their Schaefferstown, Pennsylvania distillery. I'll use this pour as my baseline lens for examining some of the old ways later in this article. The 70's and 80's were not good years to be producing and attempting to market whiskey, so many brands turned to flashy collectible presentations to try to lure in new markets, even if the purchasers were never going to drink their whiskey. It's through the good fortune that folks didn't listen to the "DRINK NOW. DISPLAY LATER." hang tag from the jug, meaning we still have examples to taste, compare, and learn from today. When you pore over the details of a bottle of sour mash whiskey, you'll find no note of bourbon or rye. So what gives? It's made pretty much the same way from a mash bill of corn, rye, and malted barley... put in a barrel and aged to the distiller's discretion. It sure sounds like bourbon or rye whiskey to most, but the original Michter's distillery couldn't legally call it either. For the original sour mash jug from Pennsylvania, we have the details preserved from legendary whiskey historians like Sam Komlenic, who confirmed the original mash bill was made from 50% corn, 38% rye, and 12% malted barley. Both bourbon whiskey and rye whiskey require a dominant grain: at least 51% corn for bourbon and 51% rye for the rye designation. This mash bill doesn't get to either threshold, so we end up with just "whiskey." Of course, the marketing wonks couldn't just leave it there, so they advertised their distillation practices by adding sour mash to the title. Knowing that Joe Magliocco was a Michter's fan before he purchased the brand (for a song, mind you), it wouldn't be too far-fetched to believe he chose to replicate that original mash bill today. Since Michter's does not share mash bill information, perhaps we'll never know. It's also notable that being free from the restrictions of bourbon and rye requiring a new charred oak aging vessel does unlock the possibility that used barrels could be utilized for maturation in this category, though it remains unclear if that practice was used historically or is in practice today outside of the unblended American whiskey label. My expectation and assumption are that only new charred oak barrels are employed for the bottle under review today. I purchased this bottle with my own money for the purposes of this review, scoring a bottle at one of my local packies for right at the MSRP of $120. I'm tasting again in accordance with my editorial policy, which mandates a minimum of three sober tastings before assigning a formal rating. I have far exceeded that threshold at the time of writing, if that is telling of the quality of the whiskey described below. On with the review! Company on Label: Bottled by Michter's Distillery LLC, Louisville, KY Whiskey Type: Kentucky sour mash whiskey Mash Bill Percentages: Undisclosed Proof: 110.6° (55.3%) Age: NAS Buy Online: Frootbat Further identification: This is batch 26C0897, which means it was bottled in March of 2026 Nose: A warm wave of butterscotch meets my nostrils as I lift the glass to enter the field of scent view within my glencairn. Returning to my nose augments the initial experience with caramel and milk chocolate again, warm and inviting like a long-time friend who always welcomes you into their home. After a bit of a rest, sticky toffee seeps into every part of my mind. How this manages to be so expressive yet approachable is both impressive and perplexing, as it harkens to a bygone era in American whiskey. On the fringes of long inhales, hints of black pepper and allspice tickle a bit but always return to the uber-rich creaminess of butterscotch and caramel that have defined this pour so far. Those defining characteristics have an amorphous quality to them too. The creaminess ebbs out into new territory, sometimes partnering with a hug of fresh florals and other times resigning to the richness of a chocolate dessert. Overall, I'm thoroughly attentive to the glass, soaking up all it has to offer me. Coming back from a sip reveals maple candy, potent and level, balanced by the old growth oak reminiscent of some old school bottlings from the late 80s and early 90s—semi-dusties, if you will. It's a captivating nose that has kept me coming back for more over the course of an hour and a half. While the character hasn't shifted drastically, I do occasionally find some new tidbit to adore, as late in the glass beautiful vanilla swings in, taking my mind to a melting Charleston Chew pulled from the freezer on a hot summer day. Maple, caramel, butterscotch, and chocolate are the dominant notes from the nosing experience. Palate: My first sip is exciting, tantalizing even, as the incredibly expressive nose is matched perfectly on the palate. Leaning a touch more on the chocolate realm, this is an instant classic. Another long sip and swish elevates cherry cordial, a delicate, sensual surprise that somehow fits perfectly with the butterscotch and caramel base. Patient exploration reveals layer after layer of candy sweetness from the Charleston Chew of the nose to the Haribo candy cherries that only the palate seems to propagate. Put just this together and I'm left with a deeply satisfying sipping experience, but I think this glass has secrets yet to tell. While no water was added to the final batch, being bottled at full barrel strength as the label foretold feels like this is proofed just right. No ethanol heat flares up through my nostrils, burns in my chest, or creeps through my esophagus. It's the picture of balance, an oil painting layered with flavor. Sipping near the bottom of the glass continues to produce a viscous mouthfeel covered in flan and birthday cake tones. Add in a sprinkle of cinnamon on the linger, and I'm swooning at every taste. It's a deliciously juicy and round sip, never sharp or bitter. At glass-end, I find a fully captivating experience reminiscent of the entire duration of my pour, like passing the final test that required months of training. It's a victory lap with a finish that celebrates accordingly without becoming too boisterous. Hershey's chocolate, maraschino cherry, amaretto, and caramel smolder long after the sip has gone. Empty glencairn aromas: Creamy cappuccino, nutmeg, and dulce de leche. Yum. TL;DR: A butterscotch and chocolate bomb, a taste that matches the old ways of whiskey Rating: 4.5/5 Absolutely delicious. Enthusiast grade pour. The comfort and delight in this pour cannot be understated. For me, it transported me to my good friend Jon Cecil's speakeasy, with both the cordial nature of the host alongside the damn good vintage whiskey that inevitably gets shared, giving off an ease that feels like family. While the Michter's whiskey today is notably different than the Pennsylvania whiskey of years past, that has to be expected. The yeasts are different, and the wood is different, but the process remains the same. This new expression is a wonderful nod to the rich history of producing sour mash whiskey and will certainly have a place in my whiskey study for years to come. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning with Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Have you ever wondered what the opposite of an impulse buy is? Is it, perhaps, an impulse "walk away"? If so, I'm definitely guilty of both, although I never really considered the reasons why I impulsively walk away from a bottle. Maybe it's simply too big of a detour from what I'm used to, and the natural tendency is to go back down the road most familiar. If this resonates with you in any way, I'm going to suggest something a bit wacky and wild: take the detour. Lochs of Jura from Bardstown Bourbon Company is here and has chosen to blaze its own trail in the whiskey world. It's bourbon, it's rye, it has Scotch influence, and sherry influence, and somehow it has worked so cohesively that it earned 99 points and Gold Outstanding at the 2026 International Wine & Spirit Competition before most of us had even seen the bottle. That's right, Bardstown took a blend of well-aged American bourbon and rye and gave it 32 additional months in single malt Scotch barrels from Scotland's Isle of Jura, with ex-bourbon and ex-sherry casks shaping the final profile. For those who appreciate the nerdy details behind unique projects like this, I have some numbers for you! The finishing barrels consisted of 84% ex-bourbon casks and 16% ex-sherry casks that previously held Jura single malt. And when it comes to transparency, Bardstown has historically done a fantastic job of putting those details right on the label. The blend consists of 49% Indiana whiskey aged 11 years, with a mash bill of 75% corn, 21% rye, and 4% malted barley; 30% Indiana whiskey aged 10 years, made from 95% rye and 5% malted barley (MGP, IYKYK); and 21% Kentucky whiskey aged 12 years, with a mash bill of 75% corn, 13% rye, and 12% malted barley. And yet, with a nice age statement and well-known sourced whiskey, I have a sneaking suspicion that a good majority of bourbon drinkers will take one look at this on the shelf and, after seeing Scotch on that label, will, on impulse, walk away. But perhaps this bottle isn't meant to hold hands with the bourbon drinkers into the world of malt. Perhaps the true target audience is Scotch drinkers looking to get into bourbon and rye. Regardless, I'm certainly curious and eager to dive into this expression. A big thank you to Bardstown Bourbon Company for sending Lochs of Jura my way. I appreciate the opportunity to experience and write about a whiskey like this—whether a bottle is sent to me or purchased by me, the independent whiskey reviews you read here at Amongst the Whiskey always reflect my honest opinion and follow our editorial policy. Reviewing whiskey is absolutely subjective and, as I see it, an opportunity to experience something new. I'm grateful to share my genuine thoughts about what’s in the glass with you, dear reader. So, let's dive in! Company on Label: Bardstown Bourbon Company Whiskey Type: A blend of straight whiskies Mash Bill Percentages: 74% corn, 21% rye, 4% malted barley / 95% rye, 5% malted barley / 75% corn, 13% rye, 12% malted barley Proof: 104° (52%) Age: 10 years (a blend of 10, 11, and 12 year whiskeys MSRP: $139.99 Further Identification: This blend of straight whiskies from Indiana and Kentucky was finished in ex-bourbon and ex-sherry casks used to age single malt Scotch whisky Nose: Soft and unctuous, with an almost creamy quality and a lovely doughiness that immediately draws me in. Caramel and vanilla are front and center, accompanied by the tiniest hint of table salt. Honestly, if I didn’t know this whiskey had been finished in Scotch barrels, I’m not sure I’d guess it from the nose alone. There’s a whisper of salt and a faint touch of umami hiding underneath everything, but you really have to dig for it. There's also an earthy quality that gives this whiskey far more complexity than I'd expect—Pine trees, lemon rind, and the lingering ash of a campfire emerge, creating an intriguing mix of bright citrus and darker, earthier tones. With a little more time in the glass, dark, rich fruit begins to creep forward, bringing apricot and Honeycrisp apple alongside a beautiful vanilla buttercream frosting note. The transformation is subtle but unmistakable, and it’s one of the things that continues to impress me about this whiskey. There’s no obvious peat here, though, which has me wondering whether that elusive Scotch influence will become more apparent once this hits the palate. Returning to the nose after a few sips reveals even more. A delicate floral note emerges before giving way to richer plum and fig, adding another layer of depth. Each time I come back to the glass, something has shifted slightly—and that's exactly the kind of evolution I want from a whiskey. Palate: The first sip immediately brings forward the fruit I was beginning to find on the nose: apricot, vanilla, a squeeze of lemon, and honey, with a surprising little hit of coconut tucked underneath it all. There’s a slight saltiness, too, although it never becomes particularly dominant. Instead, it reminds me of a saltine cracker topped with an almost unreasonable amount of thick, fruity jelly. A subtle minty lemon note joins the party after another sip, cutting through some of the sweeter fruit and providing just enough freshness to keep everything balanced. After several sips and swirls, a soft maltiness settles across my tongue. There's something incredibly welcoming about it, like fluffing a pillow in the middle of the night. At this point, the whiskey is becoming less bourbon and rye and wildly more interesting with every sip. The Scotch influence isn't screaming from the glass, but it's becoming increasingly difficult to ignore. This is where the layers really begin to reveal themselves. As I approach my final sips, the sweeter fruit gives way to cinnamon and black pepper, alongside an entire platter of baked apple pie and peach jam. TL;DR: A layered whiskey best paired with a curious and patient palate Rating: 4/5 Really good. I want one of these on my shelf. I admit—I absolutely had preconceived ideas about this blend and started my tasting looking for the Scotch influence. But the more time I spent with Lochs of Jura, the less interested I was in trying to decide whether this was bourbon, rye, or Scotch influenced whiskey. And when the whiskey in your glass transforms into an experience you won't soon forget, that's when you know you poured wisely. WRITTEN BY: JES SMYTH With what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the industry's passion, she tastes each sip with intention and purpose, expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

“Time is the wisest counselor of all.” – Pericles Last year, I found myself holding one of my true unicorn whiskeys—the 2024 release of Michter's 20 Year. At the time when I was gearing up to open it, I asked myself a simple question: Does ultra-rare whiskey taste ultra-delicious? The answer was a resounding yes. It was a pour that bucked the foolish assumption that hyper-aged Kentucky bourbon is only capable of being a tannic mess. That bottle earned a perfect 5/5 rating, incredibly rare as only a truly pinnacle whiskey should earn, and it was the last whiskey to do so on my website. That's right... not a single whiskey since March has been able to crack into the upper echelons of my rating scale. Now that I've scored a bottle of the 2025 release, it certainly begs the question... Can lightning possibly strike twice? To understand why I hunted this bottle down, you have to look beyond the secondary market price tags that often steer folks well clear of this bottle. When you have longstanding relationships in the whiskey ecosystem, certain doors open for you. Kindness, compassion, and generosity are all characteristics that serve well in the whiskey community. If you've got a reputation as someone who opens and shares bottles, sometimes bottles find you. While I am not fully past my "whiskey hunting" era, I am incredibly lucky to have many retailers in the Northeast who I count amongst my friends. I support them; they support me. When this bottle turned up at a cool $1,400, I surely wasn't going to say no. Given this release often fetches price tags north of $3,000, I looked at this as a rare and fortuitous opportunity to split a bottle with a dear friend, which is just what I have done. As soon as I had a few glamour bottle shot photographs taken, my buddy and I peeled the wax on this illustrious beauty. My love for Michter's is deeply rooted, mainly in the incredible history of where this brand came from. While we are always grateful to Joseph Magliocco for resurrecting the defunct name and trademark, it was in the rolling hills of Pennsylvania that the legacy of the original Michter's Distillery was forged. This brand has an incredibly unique history that is nearly as long as that of the United States. From the original Shenk’s distillery founded in 1753 by Swiss Mennonite farmers in Schaefferstown, PA, to the era of Bomberger’s, and finally to the bankruptcy that nearly silenced the name forever in 1989, I am grateful that not all has been lost to history. The legacy of the late great Dick Stoll lives on through those who have tasted his whiskey, such as the incredible A.H. Hirsch 16 year—also known as "the greatest bourbon you'll never taste." Some of those old low-and-slow practices are still in action today at Michter's, such as their low barrel entry proof and heat-cycled warehouse aging. Since the 2024 release has already established itself as an utterly perfect bourbon, 2025 has a mighty high bar to clear. Despite having their work cut out for them, I am quite certain that the dynamic duo of Dan McKee and Andrea Wilson are up to the task. Let's see how this year's expression tastes. Company on Label: Bottled by Michter's Distillery LLC, Louisville, Kentucky Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: Undisclosed Proof: 114.2° Age: 20 years MSRP: $1200 Buy online: Frootbat Further identification: This is batch number 25H3054 of the Michter's 20 year bourbon, a sourced whiskey for the brand from an undisclosed Kentucky distillery Nose: Immediately upon pouring, sweet red fruity aromas begin to fill the room. On first lifting the glass, it is very apparent that there are no other whiskeys like this on the market today. Rich macchiato tones fill the nostrils before layers of toasted walnut, leather, and graham cracker bolster this wonderfully complex aroma. Immediately upon setting my glencairn down, I want to raise it right back to my nose—this ambrosial concoction is oozing with character to discover. Deep inhales on the left nostril discover Carolina barbecue sauce, cracked vanilla bean, au jus, and fluffy baguette aromas. The right nostril pulls more subtle fruit, like freshly rinsed cherries, green grapes, and the skin of a pear. A small swirl of the glass booms forth vintage whiskey tones of rich, well-seasoned oak and a light earthiness that complements the wood well, reminding me of a woodshed full of good burning oak. At every whiff I never find any evidence of heat or proof imbalance, suggesting this is probably going to drink like silk. After confirming that fact with a sip, the nose blooms into more creamy tones, now coming across like mascarpone and flan. Maple syrup soaked pancakes show up after a long rest. I could nose this all day... and I just might! Late in the glass there are infinite layers of toffee and butterscotch to dig through—I'm in love. Heartbreak doesn't set in too soon, though, as the empty glass gives off incredible aromas of an old Kentucky rick house alongside pear, ricotta, and sweet raisin. Palate: As liquid first hits lips, I find an incredible cherry sweetness that the nose only hinted at. Upon downing my first sip, two huge waves of chills rock through my body, making the hair on my arms stand on end. At first glance, there's not a fault to be found. It's got everything I am looking for: a defining character in that cherry note, a lovely viscous mouthfeel, and a linger that just sings. Another sip offers a wonderful tasting evolution: a silky start with maraschino cherry, ramping into monkey bread, and floating down on a cloud of thick homemade whipped cream. Every sip is careful, slow, and thorough, given just how balanced this whiskey is. It lands in the mouth without any semblance of disjointedness or heat—a perfectly refined bourbon for refined tastes. The long linger of cherry cobbler has my heart swooning. Supporting characters in this entourage are blackstrap molasses, tobacco, espresso, and cinnamon. Sipping near the bottom of the glass unveils a zippiness that was less present early on, impressing me with an interesting medley of expressed orange peel, thick butterscotch, resinous cedar, and cacao nibs. My last sip offers another glimpse into the evolution of truly old whiskey and how well-made distillate can continue to fight off detritus by just sitting in an oak vessel for two decades. The glass finishes long and strong with cherry bounce, fig, orange cream soda, allspice, rosemary, and nutmeg. TL;DR: The holy trinity of flavor, balance, and quality... this is bourbon perfected. Rating: 5/5 Pinnacle whiskey. A true rarity in quality. What an experience! The 2025 Michter's 20 year bourbon commands attention from start to finish, delivering all the right notes you could ask for out of a whiskey of this age. With nothing else this year even coming close to being comparable, I am forced to use last year's 20 year expression as my benchmark of quality. Contrasting this year's bottling to the 2024 release, I find the 2025 has a bit more of a reserved nose in total volume but ultimately more balance and depth. The palates are very much in line with each other, and neither shows off anything even close to a distilling or maturation fault. Curious to hear more about these comparisons? Dive in on my full YouTube video covering just that topic. If you are in a position where a splurge bottle like this doesn't break the bank, I strongly urge you to hunt a bottle down, as this is truly a pinnacle whiskey achievement for the Michter's team. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“Be bold enough to live life on your terms, and never, ever apologize for it.” –Mandy Hale Little information ever follows the often unannounced arrival of a new Stagg Jr batch. It's part of the reason why I've dedicated a significant portion of my writing time to cover the ups and downs of this sometimes vaunted release. While there has been much debate lately on consistency, both in terms of general quality and bottle-to-bottle variation, one thing has remained relatively constant through the years: the cost. Stagg Junior (yes, I still use the Junior) represents great value for folks who are into cask-strength Kentucky bourbon. It has solid age on it, which unfortunately we only know from experienced tasters trying it and estimating since Buffalo Trace does not offer clear stats on their labels or website information. The flavors are typically bold and boisterous on this pour; it's one that even inexperienced tasters should be finding some specific tasting notes on. If you're one of those sensory description skeptics, perhaps this is a bottle to try. While I still recognize that access is still a limiting factor, if you find this on a shelf for anything near MSRP, it's a buy all day for me for any new batch. They seem to be coming around in better numbers these days, but perhaps that's just my new whiskey hunting tendencies. I go to a gym that happens to be right next to an awesome liquor store in my home state, so I pop in six out of the seven days of the week typically. That helps with the access part. As for the quality distinction, that's where the reviews come in. You also have to take a "believability score" into consideration when reading any review. A few questions you could ask yourself as you think through the believability of any whiskey review you encounter might be the following: "Did this person get a bottle for free?" "Does the reviewer have an ongoing business relationship with the producer?" "Has this reviewer tasted enough of this category to know the full range of quality?" For me, I have been thoughtfully tasting whiskey for over a decade and writing about it professionally since 2018. I always disclose if and when I have received a bottle for free in my reviews, as well as when there is a paid partnership involved, which is incredibly rare. In terms of Stagg experience, I've tasted nearly every batch at this point. You might call reviewing Stagg my shtick. I encourage you to think about believability going forward; it's helped me tremendously in my work life. You've stuck with me this far, dear reader; shall we venture into the whiskey? Company on Label: Buffalo Trace Distillery, Frankfort, KY Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: Undisclosed Buffalo Trace mash bill # 1 (high corn, low rye, malted barley) Proof: 125.2° (62.6%) Age: NAS (though rumored to typically be around 8 years old) Buy Online: Frootbat Further identification: Batch 26B of Stagg first released in the Summer of 2026 Nose: After a longer-than-intended rest in the glass, my nose finds an open barn door giving off faint hay aromas before a sweeter bouquet blooms from that warm, earthy bed. Classic Stagg Junior cherry and cinnamon tones give me some confidence that this is going to be an enjoyable pour. Black pepper, molasses, gingerbread cookie, and dark caramel come together in a classic bourbon profile that fills my nostrils with clean bliss. Long inhales are soft and easy, presenting no trace of a harsh edge or ethanol at all. It's that "just right" porridge, with oodles of caramel tones to enjoy. After a sip, vanilla frosting cakes every surface of the glass with another easy profile that continues to be vibrant and alive in the glass. Cherry cordial returns with more exploration, my favorite part of this pour. Sniff too long, though, and the glass might go cold on you as it has for me. The empty glencairn smells of pancake batter and lovely milk chocolate. Palate: My first sip is a bigger punch than I was expecting based on the gentleness of the nose, but this is a cask strength bourbon after all. The mouthfeel is thick and elegant, like a gourmet dessert prepared by an expert chef. This particular dessert consists of red velvet cake with a creamy drizzle, adorned with a sweet red raspberry for flavor and presentation. It's layered like a dessert too. Lovely. Subsequent sips continue to amplify the experience and impress all of my senses. Sipping this feels like waking up on the right side of the bed, finding a surprise hundred dollar bill in your pocket, and getting an unprompted compliment from a stranger all at once. It's like a good day that just keeps getting better. Sipping near the bottom of the glass reveals the same sticky, thick caramel bliss the glass started with. The last dregs of the glass finish strong with amaretto, cinnamon, peach, and cranberry. This has been a lovely dram from start to finish. TL;DR: Big, bold, beautiful flavors like Stagg has been known for for over a decade Rating: 4/5 Really good. I want one of these on my shelf. Finally, a proper callback to the Stagg Jr days of old. A return to form, if you will. This is the Stagg team figuring it out again: the right barrels at the right time with the right flavor profile. I hope they can continue to capture the magic that they pulled off with 26B for many years to come. While this still won't dethrone the likes of the elder George T. Stagg release, it does represent an incredible value for fans of bold Kentucky bourbon. It handily earns the "Keep Amongst the Whiskey" distinction, as I am hunting backups with conviction right now. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning with Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

As Cedar Ridge Distillery celebrates its 21st birthday, the 2026 Anniversary Edition offers another glimpse into how this Midwest craft distillery is shaping its identity as an Iowa whiskey producer. Last year marked the inaugural release of this anniversary edition for its twentieth year, by bringing together Iowa bourbon finished in Tokaji, Ruby Port, Amontillado Sherry, and second-use new American oak barrels. The result was a bourbon designed to tell the story of Cedar Ridge's past, that of winemaking, while showcasing the cask finishing techniques that have helped define its place in the whiskey Industry. What was once assumed to be a one-and-done release, Cedar Ridge has done it again, this time with their 2026 anniversary edition to celebrate their 21st year and "dedicated to our fans in and outside of Iowa and this place we call home". Rather than simply putting an anniversary number on a bottle, Cedar Ridge had decided to use each edition as a way to capture a moment in its history. As an author and storyteller myself, I absolutely adore that this year's bottle represents another chapter in a story that is still being written. A big thank you to the team at Cedar Ridge Distillery for generously sending a bottle of the 2026 Anniversary Edition. I genuinely appreciate the opportunity to experience this release and share my thoughts honestly. Company on Label: Cedar Ridge Distillery Whiskey Type: Straight bourbon whiskey Mash Bill Percentages: 74% corn, 14% rye, 12% malted barley Proof: 112° (56%) Age: NAS MSRP: $64.99 Further Identification: This straight bourbon whiskey is finished in Madeira, Napa Cabernet, Tokaji, Tawny Port, and Pedro Ximénex Sherry Casks Nose: Robust and rich, the nose opens with cinnamon Red Hots and black pepper before quickly melting into warm bread pudding topped with plump golden raisins, followed by a whiff of cooling peach cobbler fresh from a cast-iron skillet. A few swirls release a delicate yet distinct essence of fig jam and sparkling rosé. This nose reminds me of moving from a grumpy mood into a light, happy one. As I explore the glass further, I find a distinct craftiness I absolutely love—wet oak bark, damp soil, and fields of sun-warmed wildflowers. There’s a deep liveliness here, with the wine influence clear without ever overpowering the bourbon distillate. After a few sips, the aromas spread through the glass, settling into something softer and more relaxed before a few more swirls bring back that initial effervescence. This pour certainly knows how to keep me engaged. With the liquid almost gone, I find myself moving through varying degrees of sugar, cinnamon, black pepper, fig, plum, and even a hint of honey. The empty glass leaves behind rain-soaked grapevines and weathered oak floorboards. Palate: My first sip of the day, and this whiskey has a lot to say. This is unmistakably bourbon finished in wine casks, yet neither element tries to overpower the other. The palate follows the nose, opening with the bourbon's familiar sugary cinnamon character before a wave of juicy fruit blooms across the tongue. Mid-palate brings deep, rich notes of fig and plum, beautifully intertwined with graham cracker and milk chocolate. The finish is warm, long, and pleasantly persistent, with unexpected pops of root beer and lime, though both prove rather ephemeral. With each additional sip, the influence of the wine cask finishes becomes more pronounced, but always in a balanced and welcoming way. As I make my way toward the bottom of the glass, I find myself transported to a beachside bar with a glass of red sangria in hand, generously garnished with orange, lime, and apple. Maybe even a cocktail umbrella. What a journey this pour has taken me on. TL;DR: An expressive and evolving pour that you won't soon forget Rating: 4/5 Really good. I want one of these on my shelf. Finished whiskey, or bourbon in this case, is so much more than dumping distillate from one barrel into another and letting it hang out until it's "ready." As someone who has tasted her fair share of finished bourbon, from the exceptional to the not-so-great, I understand just how fickle the process can be—and how much more complicated it becomes when blending enters the equation. Murphy Quint and the team at Cedar Ridge have continued to prove themselves, in my mind, as people who understand how to strike that delicate balance. This release is a prime example of what well-executed, well-balanced finished bourbon can be. WRITTEN BY: JES SMYTH With what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the industry's passion, she tastes each sip with intention and purpose, expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

“Our doubts are traitors and make us lose the good we oft might win by fearing to attempt.” –William Shakespeare When Pride of Anderson County first dropped in 2023, it was a collector's dream bottle. Ultra-limited. Sourced by the already legendary cast from Rare Character, it also had the support of one of the most prolific Wild Turkey whiskey writers in the industry, David Jennings. The back label was rich with transparent details about the sourcing pedigree: campus location, warehouse, floor—everything. Rare Character was already well known for finding and distributing great single barrels, and David had a long-dormant dream of bringing cask strength Wild Turkey to consumers. After a chance encounter between Jennings and Rare Character Pablo Moix, they turned that dream into a reality. The auction results that followed tell the rest of the story. These bottles were fetching collectible prices. I somehow never got my hands on a bottle in the years that followed, but I was always curious. Pride of Anderson County Front Label Now in its third year since inception, the brand seems to be taking Pride of Anderson County in a slightly different direction. All clear nods to Wild Turkey have been removed from the labeling, likely due to new non-disclosure agreements in an effort to distance the Wild Turkey name from a product they have no marketing control over. We no longer get warehouse names and locations but have retained some transparency with the barrel number and distillation year still featured on the back label. While the age statement has fallen slightly since the earlier releases, nine and a half years is no young whiskey by Kentucky bourbon terms. My anecdotal experience on accessibility has been that distribution is far more widespread in 2026. These bottles are now actually hitting shelves in the Massachusetts markets when, formerly, I had only heard whispers about where to get this bottle. That's good news for whiskey drinkers, quite possibly the best news for ardent fans of Wild Turkey who are curious what their beloved Russell's Reserve tastes like at cask strength. While we won't know what warehouse it came from, it's still a tasting opportunity that drinkers should rejoice about. Are you seeing these at bottle shares? At your buddy's house? I recently had a chance to compare two different barrels with my friend Jason Kass. The two were wildly different profiles. That's the beauty of single barrels. Bottles like this are what the whiskey hunt is all about. With access at an all-time high, I sat down to taste through barrel 048 of Pride of Anderson County to settle it once and for all: is this a bourbon drinker's bottle or just another hyped-up collectible? As always, I tasted this at least 3 times on a sober palate before offering my honest rating down below. Company on Label: Distilled and aged in Kentucky; bottled by Rare Character Whiskey Co. Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: Undisclosed, but assumed to be 75% corn, 13% rye, and 12% malted barley Proof: 116.46° (58.23%) Age: 9.5 years Buy Online: Frootbat Further identification: This is barrel no. 048, bottle no. 200 from a barrel that was distilled in 2016 and bottled in 2026 Nose: On first lifting this glass, I find a rich wave of caramel and butterscotch, two hallmarks of good old Wild Turkey bourbon. Returning the nose to glass produces dank barrel funk, black pepper, and allspice. It's surprisingly leathery and oaky for its age, but I'm nearing the bottom of my bottle, and typically the Russell's single barrels I have reviewed in the past have only gotten better with time and air. This release seems to be following suit. Deep inhales are surprisingly forgiving for an uncut, unfiltered Kentucky bourbon such as this. While the glass led with the familiar, it is slowly developing into something completely different. Ripe pineapple and guava tones produce a vibrant, summery profile I wouldn't ever peg as a Wild Turkey profile from any of their aging campuses. While I've had some wonderfully fruity and floral whiskeys from Camp Nelson's warehouse E, this is something in a class of its own, perhaps elevated from some additional aging time in Rare Character's Lexington-based barrel house. The wood spice tones continue to proliferate in the glass, offering a distinct connection to earthy tones that keep this whiskey grounded and real, while a bright lemon frosting tone offers strong differentiation from the profile I started with. Deep inhales after a long rest offer aromas of vanilla saltwater taffy and patchouli. I like this nose quite a bit. After a few sips, the glass never changes in character, but the enjoyment factor continues to skyrocket as the creaminess prevails over all else. Think 'the richest buttercream frosting you've ever smelled' with this one. Just before the last sip of the glass is vanquished, I find subtle complexities of cherry and apple pie, both freshly baked and cooling next to each other on a wire rack. Get that vanilla bean ice cream ready... As I sit and reminisce on this pour, I find the empty glass the most moving from a quality perspective. Everything about this pour was clean, but the evolution was thoroughly complex, and particularly so on the nose. In the liquidless glencairn I find caramel and cashew melded into a sweet and crunchy brittle that once again tricks my brain into a level of perception that goes far beyond just sipping whiskey. This is what thoughtful tasting is all about. Palate: My first sip is a tapestry of sweetness: vanilla bean ice cream, honeysuckle, and lemon cake instantly delight. Another sip is even more pervasive with a rich mouth coating that reminds me of a gooey cinnamon roll covered in icing. The linger is sweet and easy, a siren song of sorts, where the brain could nearly be convinced it was snacking on a sweet treat instead of sipping bourbon. Lemon buttercream frosting is the unique differentiator that sets this apart from your typical Russell's single barrel pick. Savoring a long sip and swish never puckers or punches but reveals lovely peach tones, orange zest, and a lovely cinnamon-clove medley that zings right up the sides of the tongue. It's an expressive whiskey, one that is not shy about dominating your taste buds, but it's never overbearing or hot. My last sip is as delightful as the rest with level oak, a lovely medley of fruit and floral tones, before oozing into a tingly, long finish of caramel, raisin, and expressed orange peel. TL;DR: What an unbelievable nose... if you can sit with this for a while, you'll surely be rewarded Rating: 4.5/5 Absolutely delicious. Enthusiast grade pour. If you've ever sat down to pick barrels with someone with a truly great palate, you know what they're looking for and what they're avoiding—they'll tell you. Having sat down with Pablo Moix to select both a bourbon and rye from Jack Daniel's (alongside his dogs and JD's own Nacho Libre, of course), I can see Pablo's palate at work here with Pride of Anderson County. This is a nuanced, differentiated whiskey that deserves to be elevated beyond a standard Russell's label. Tasting it next to a really great Russell's single barrel pick, I stand by my statement. This Pride of Anderson County is a cut above the rest and worth the splurge in my book. I'll certainly be hunting for another bottle! WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning with Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.

If you read my write-up on Glenmorangie The Original, perhaps you were inspired to take that first step into the land of malt. If so, congratulations—you've crossed the bridge! Now that you're safely on the other side, hopefully with the realization that all Scotch doesn't have to be smoky, peaty, or intimidating, it's time to take the next step. The question now is: where do you go from here? Well, I'm glad you asked. Because the Lasanta 15 year just might be the answer. Where The Original showcased the bright, elegant side of Glenmorangie's signature style, Lasanta 15 turns down the lights into something warmer, darker, and more complex. The transformation is driven by maturation in casks that are likely familiar to both bourbon and wine drinkers alike. Matured in both ex-bourbon and sherry casks, Lasanta invites a richer, more layered profile. You're no longer asking whether Scotch is worth exploring. Instead, the question becomes how different casks can shape and elevate the very same distillate, revealing an entirely new side of the whisky. So, perhaps the next logical question is this: How well did Glenmorangie balance the influence of two very different casks with the character of its own distillate? I, for one, was certainly curious. Having sampled a range of sherry-matured single malts throughout my journey into this category, I've come to appreciate just how delicate that balance can be. Too much sherry and the distillate fades into the background. Too little, and it feels as though the whisky never truly got the chance to know its barrel. It's certainly a delicate dance between spirit and cask where each complements the other without either demanding the spotlight. So, how does Lasanta 15 hold up to the demands of such an intricate balancing act? More importantly, is it the logical next step for bourbon drinkers venturing deeper into the world of single malt Scotch? The answers await in the glass—and in the tasting notes below. Before I dive in, I'd like to thank Glenmorangie for the opportunity to sample Lasanta 15. In accordance with Amongst the Whiskey's editorial policy, this review comes with no strings attached and reflects my own honest thoughts after multiple tastings on a sober palate. Company on Label: Glenmorangie Whiskey Type: Highland single malt Scotch whisky Mash Bill Percentages: 100% malted barley Proof: 80° (40%) Age: 15 years MSRP: $69.99 Further Identification: This expression was aged for 15 years in used sherry and bourbon casks Nose: Rich and vibrant, the nose immediately opens with crushed red grapes, baked peach pie, tea cakes topped with milk chocolate frosting, and cinnamon sprinkled over freshly baked Hawaiian rolls. It feels like stepping into an intimate, dimly lit space—wide-open patio doors inviting in the evening air, gauzy curtains gently moving in the breeze, and a glittering cityscape stretching out below. Deeper inhales reveal more of the bourbon cask influence, bringing forward clove, cinnamon, and a gentle warmth. There’s also a marshmallow-like quality here—soft, fluffy, and sweet. The sherry influence is impossible to ignore; in fact, there are moments when I find myself searching for the whisky beneath the richness of the sherry. Returning to the glass after a few sips, the balance begins to reveal itself. Chocolate syrup and silky honey weave their way through the fruit and sherry notes, accompanied by a subtle touch of salt and sand. As the last drops disappear, the aromas remain remarkably persistent, continuing to offer indulgent dessert notes of milk chocolate syrup drizzled over warm, flaky croissants. Palate: Oh, yum. Fruity, sherry-forward, and silky, with bursts of cinnamon spice, ripe peach, and a gentle crack of black pepper. The second sip is just as expressive as the first, with the sherry influence taking center stage and carrying through into a finish of cinnamon and ginger. The fruit remains present, though I find myself searching a little more intentionally for the whisky beneath the richness of the sherry. With patience, notes of milk chocolate and silky honey begin to emerge, adding a softer sweetness beneath the bolder flavors. After several sips, the finish takes on a slightly drying quality, which may be where the faint tree nut character I’m noticing begins to appear. My final sip is a melody of silk, sherry, peach pie, summer fruit compote, and warming oak spice. This is a pour meant for cool evenings, long gazes, and light touches. TL;DR: A layered whisky that reveals itself with time and patience Rating: 3.5/5 Good enough. There's something to enjoy here. This pour is remarkably approachable, especially with a 15-year age statement. While I wouldn’t necessarily recommend it as a first step for someone completely new to single malt Scotch, it is a great next step for those ready to explore beyond the basics. It may even highlight the many ways this category can surprise and challenge a curious palate. WRITTEN BY: JES SMYTH With what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the industry's passion, she tastes each sip with intention and purpose, expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

For bourbon drinkers, the leap into single malt Scotch may seem like a big one. With that big, bad, and scary word—peat—standing between them and the category, whether for good reason or simply because of preconceived notions (hint: a lot of Scotch is unpeated!), many bourbon drinkers never give Scotch a fair shot. But for those who are malt-curious, the question then is this: where to begin? There isn't really a right way to bridge this gap, but there are perhaps wrong turns that could have a bourbon drinker running back toward the comforting blue grasses of Kentucky. If this is starting to feel less like a whisky review and more like a pseudo-therapy session for bourbon drinkers, well, you're not too far off. As someone who wholeheartedly admits to taking a completely wrong turn upon first journeying amongst the malts, I can confidently say that I did find my bridge, eventually. It took some time and convincing, but I found it, and, as such, I'm always on the lookout for easy bridges to traverse into the land of malts—with the sole purpose of harassing my fellow bourbon drinkers out of their comfort zone. And what better way to take the leap than with a Scotch whisky that spent 12 years maturing in used bourbon casks? Glenmorangie did just that with the latest release of their reimagined signature single malt titled 'The Original'. Love vanilla notes? Come closer. Enjoy those whimsical honey tones? Lean in a little further. Worried that the lower ABV will leave the mouthfeel watery and the flavor lacking? Prepare for a paradigm shift. Ready to taste the familiar while witnessing an intricate dance of silky fruit and pot still malt? Then perhaps it's time to cross that bridge. Before I dive into this tasting, I’d like to thank the folks at Glenmorangie for the opportunity to experience The Original. In accordance with Amongst the Whiskey's editorial policy, this review comes with no strings attached. I tasted on three separate occasions on a sober palate, allowing myself the time and space to experience the whisky thoughtfully and independently. Company on Label: Glenmorangie Whiskey Type: Highland single malt Scotch whisky Mash Bill Percentages: 100% malted barley Proof: 80° (40%) Age: 12 years MSRP: $49.99 Further Identification: This expression was aged for 12 years in a used bourbon cask Nose: Silky and sweet, with a distinct cereal note that reminds me of what lingers at the bottom of a bowl of Frosted Flakes. There’s also a quality of sea air here—slightly salty, lightly floral, and threaded with lovely tropical fruit, particularly orange and peach. It’s remarkably approachable, with a wisp of waxiness and the sticky sweetness of honeycomb. Deeper inhales reveal something slightly synthetic, perhaps a cotton-like quality or an extension of the waxy character I noticed earlier. Overall, the nose is beautifully balanced, moving between sweet vanilla, tropical fruit, and the faintest hint of saltiness. Returning after a few sips only amplifies the aromas in my nostrils. Each note I initially found seems richer, as though someone has turned the dial to high definition. It’s velvety and luscious, and I find myself wishing the palate could deliver that same silky texture. As I continue to sip and explore, an earthy quality begins to emerge, evoking tropical flowers and a coarse, sandy peach on an overcast day—humid, but cool. It’s an intriguing evolution, with each return to the glass revealing something a little different. Palate: Hm, that’s nice. Silky on the tongue, just as the nose suggested, with a lively and welcoming effervescence. Vanilla and honey lead the way, quickly transforming into sweet orange candy and fresh slices of juicy peach before finishing with a touch of oak spice, expressed here through cinnamon and tongue tickles. Additional sips remain remarkably consistent, with the peach note taking center stage. Think grilled peaches slowly caramelizing as their natural sugars begin to ooze and intensify. Gosh, I sure do love a whisky that stands strong and true to its tasting notes, and this is absolutely one of them. Nothing feels disjointed or difficult to tease apart. Instead, each flavor arrives with clarity, making the experience all the more enjoyable. My final taste remains beautifully balanced while offering a little more than I initially experienced, leaving my tongue with pops of black pepper tucked between bursts of juicy peach and sweet vanilla. TL;DR: A satisfying whisky that delivers exactly what it promises, sip after sip Rating: 4/5 Really good. I want one of these on my shelf. If you're a bourbon drinker who has yet to venture into single malt Scotch, Glenmorangie is a great place to begin. It may not taste like bourbon, but it offers enough familiar territory to make bridging the gap feel a little less daunting. It may even leave you wondering why you waited so long to explore the category in the first place. WRITTEN BY: JES SMYTH With what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the industry's passion, she tastes each sip with intention and purpose, expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Sweet Staggy Stagg! This phrase, often said in the voice of Norbert from the old Nickelodeon cartoon Angry Beavers, is a nostalgic line you'll often hear from me, a self-proclaimed Stagg man. As the eponymous hero of the Stagg Hub, my goal will be to keep this page up to date with all the latest releases of both Stagg Jr (which no longer features the "Jr" on the label as of the batch 18 release) and the more senior George T. Stagg (a staple of the Buffalo Trace Antique Collection, or BTAC for short). If all the batches, proofs, and years have you confused, read on and keep this page bookmarked for easy reference in the future! If you don't want to scroll through the introductions and background details that will follow, feel free to use the links below to jump down to the release tables: Stagg Junior Batch List George T. Stagg Release List Please note these are best viewed in non-mobile format on a computer browser. The History Sketch of George T. Stagg The origin story for this brand harkens all the way back to 1835, when George T. Stagg was born in central Kentucky. George would come to be known as "The Ultimate Salesman." After starting his early life in the shoe industry, George would find himself transitioning into and excelling in a life of Army work. At the conclusion of his service in the Civil War, George struck up selling Kentucky whiskey in Missouri with a business partner named James Gregory. This business put George in contact with many of the successful Kentucky distillers, one of which was Colonel Edmund Haines Taylor, Jr.—another name you should recognize from the Buffalo Trace portfolio. Taylor, falling on some hard times in the distilling business, ended up owing Stagg a substantial sum of money. Stagg, ever the opportunist, turned a tough situation into a business opportunity. He wiped the debts that Colonel E.H. Taylor Jr owed and, in return, took ownership of both of Taylor's distilleries: the O.F.C. Distillery and the Carlisle Distillery. They worked together as pseudo-partners for a time, though Stagg was ultimately the majority shareholder in all their ventures, including the E.H. Taylor Jr. Company, which was founded in 1879. This relationship would unfortunately not last, with Taylor parting ways and going off to run the Old Taylor Distillery, which is now owned and operated by Castle & Key at the time of writing. A 1917 distilled bourbon from the Geo. T. Stagg Distillery The more notable of the named distilleries in connection to this story is the O.F.C. Distillery, O.F.C. standing for a few names that Taylor used interchangeably: Old Fashioned Copper and Old Fire & Copper. After Taylor's separation and a number of hot-button lawsuits between the two Kentucky gentlemen, the O.F.C. Distillery and other holdings would be renamed under 'George C. Stagg and Co.' in 1890. With his health on the decline at this time, he chose to retire this same year. George T. Stagg would live to be 58 years old, passing away in 1893. His distillery would live on in his name, with 1904 seeing the distillery become "The George T. Stagg Distillery," which is sometimes shortened to "Geo Stagg" in print. This would notably be one of the distilleries that was allowed to remain open through prohibition. An example of this distillery's whiskey, bottled in 1928 as a ripe old 11.5 year bourbon, was opened, studied, savored, and enjoyed when I last got together with my dear friend Gregory Cloyd. What an honor it was to taste, learn, and respect the history of George T. Stagg in liquid form! In 1929, the distillery was bought by the spirits goliath Schenley, which I've also written about, as they then continued to produce whiskey under the new prohibition rules. This distillery was likely one of Schenley's powerhouse Kentucky producers, though they were making all kinds of spirits for the next handful of decades. Buffalo Trace Distillery in Frankfort, Kentucky As the history of the man behind the name began to fade with the inexorable passage of time, the distillery would once again change hands in 1992, when the Sazerac Company purchased it. The name would become Buffalo Trace Distillery in 1999, apparently due to this location by the bank of the Kentucky River being an ancient Buffalo crossing. That takes us to today, where the same distillery now distills, ages, and crafts whiskey under several of the historical brandings associated with related prominent whiskey figures. The recipes, people, and equipment have all been replaced and modernized, though, meaning the whiskey produced today is not necessarily the same as what came before. So from the perspective of someone who has tasted the old stuff, you might be wondering about my opinion on Stagg bourbon as it stands today. Well, my dear reader, you're in luck, as I make it a point to write about as many of these releases as I can. Whenever I have completed my own review of any of these releases, I will also include a link to it. If you'd like to share a batch I haven't reviewed yet, I'd be glad to be able to offer my thoughts on a shared sample. For now, let's jump into the nitty-gritty details on everything Stagg bourbon! Stagg Junior The ever-bold Stagg Junior, now just simply 'Stagg', is the uncut, unfiltered Kentucky straight bourbon whiskey produced from Buffalo Trace's mash bill # 1. This is the same mash bill used in the flagship Buffalo Trace, Colonel Taylor, Eagle Rare, and Benchmark bourbon variants. These bourbons are non-aged-stated (NAS), though widely assumed to be 8-12 year blends, which I would attest to based on my experience with these batches through the years. Some batches sip older and some taste a bit younger, but given the notes I've drawn from these, 8-12 years feels like the right range. All grown up - Stagg Jr loses the junior designation in 2022 In an interesting rebranding, Buffalo Trace decided to drop the 'Jr' from the label on the summer release in 2022, despite this release having all the hype and respect in the world behind it with the old name. They have also begun to add their own batch naming convention as of the Winter batch in 2022, which is really where the confusion starts but also hopefully ends. Since they are taking matters into their own hands, there isn't a clean continuity, as you'll see in the table below. There is at least a robust and repeatable system for the future, so if you're looking at a newer bottling on the shelf, you'll want to look at the bottom right portion of the front label for the batch information. Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill # 1 (Low Rye < 10%) Proof: Varies, thus far between 125.9° and 134.4° Age: NAS (Rumored to be around 8 years) Further identification: Stagg (Junior) normally releases twice per year, a winter and a summer release, but since 2023's new naming convention was put in place and we have now seen a "C" batch land within the calendar year, and now in 2024 and 2025 there's even a "D" batch that dropped; while this hopefully means more accessability of these batches, I hope it doesn't come at the cost of quality Power Ranking All the Best Stagg Batches Amongst The Whiskey's Top Stagg Jr Batches (Click to Expand) 1: Batch 12 2: Batch 17 3: Batch 14 4: Batch 18 5: Batch 15 6: Batch 11 7: Batch 26B 8: Batch 25A 9: Batch 23A 10: Batch 5 11: Batch 22A 12: Batch 16 13: Batch 25B 14: Batch 24A 15: Batch 24B 16: Batch 22B 17: Batch 26A 18: Batch 24D 19: Batch 25C 20: Batch 23B 21: Batch 23C 22: Batch 25D 23: Batch 13 24: Batch 24C Stagg Jr Batch Information: All the Proofs and Release Dates Key: Batch — Proof / ABV — Release Date 26B — 125.2° / 62.6% — Summer 2026 26A — 129.3° / 64.65% — Spring 2026 25D — 129.2° / 64.6% — Winter 2025 25C — 125.6° / 62.8% — Winter 2025 25B — 126.9° / 63.45% — Winter 2025 25A — 126.5° / 63.25% — Summer 2025 24D — 127.4° / 63.7% — Winter 2024 24C — 128.9° / 64.45% — Winter 2024 24B — 127.8° / 63.9% — Winter 2024 24A — 127.6° / 63.8% — Summer 2024 23C — 125.9° / 62.95% — Late Winter 2023 23B — 127.8° / 63.9% — Winter 2023 23A — 130.2° / 65.1% — Summer 2023 22A — 132.2° / 66.1% — Spring 2023 Batch 19* — 130° / 65% — Winter 2022 *Labeling changed to "22B" Batch 18* — 131° / 65.5% — Summer 2022 *First Stagg Batch Without “Junior” Batch 17 — 128.7° / 64.35% — Winter 2021 Batch 16 — 130.9° / 65.45% — Summer 2021 Batch 15 — 131.1° / 65.55% — Winter 2020 Batch 14 — 130.2° / 65.1% — Summer 2020 Batch 13 — 128.4° / 64.2% — Winter 2019 Batch 12 — 132.3° / 66.15% — Summer 2019 Batch 11 — 127.9° / 63.95% — Winter 2018 Batch 10 — 126.4° / 63.2% — Summer 2018 Batch 9 — 131.9° / 65.95% — Winter 2017 Batch 8 — 129.5° / 64.75% — Summer 2017 Batch 7 — 130.0° / 65% — Winter 2016 Batch 6 — 132.5° / 66.25% — Summer 2016 Batch 5 — 129.7° / 64.85% — Winter 2015 Batch 4 — 132.2° / 66.1% — Summer 2015 Batch 3 — 132.1° / 66.05% — Winter 2014 Batch 2 — 128.7° / 64.35% — Summer 2014 Batch 1 — 134.4° / 67.2% — Winter 2013 George T. Stagg The more senior, older-age bourbon from Buffalo Trace bears the historical name George T. Stagg. As of the more recent bottlings, the inside of the back label features a sketch of Stagg himself that can be seen once the bottle has been sufficiently consumed to reveal the image. First introduced in 2002 in response to a growing consumer demand for well-aged barrel proof whiskey, this has become a yearly staple of the Buffalo Trace Antique Collection. Is Stagg the King of the Buffalo Trace Antique Collection? What this release also does really well is layer in a level of transparency that is non-normal for Buffalo Trace and Sazerac as a whole, with the antique collection seeing a release letter that accompanies each year's vintage. These letters feature information such as the year of distillation, release timing, proof, mash bill grain sources, fermentation specs, distillation techniques, aging locations, evaporative loss, and aging specifics. All of the released letters can be viewed and downloaded at the bottom of this page. Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill # 1 (Low Rye < 10%) Proof: Varies, between 116.9° and 144.8° Age: Varies, between 15-18 years Further identification: George T. Stagg, a critical component of the Buffalo Trace Antique Collection (BTAC), releases once per year, other than the notable exceptions of a multi-release in 2005 and no release in 2021 due to a lack of quality barrels; while the release year isn't distinctly called out on a bottle of George T. Stagg, you can figure out your release year by reading the laser code, or by using the proof table below Power Ranking the George T. Stagg Releases Amongst the Whiskey's Top George T. Stagg Releases Ranked (Click to Expand) 1: 2025 2: 2024 3: 2020 4: 2022 5: 2019 6: 2008 7: 2023 George T. Stagg Releases by Year, Proof, and Age Key: Release Year — Proof — Age 2025 — 142.8° — 15 years, 4 months 2024 — 136.1° — 15 years, 2 months 2023 — 135.0° — 15 years, 3 months 2022 — 138.7° — 15 years, 5 months 2021 — No release — N/A 2020 — 130.4° — 15 years, 4 months 2019 — 116.9° — 15 years, 3 months 2018 — 124.9° — 15 years, 4 months 2017 — 129.2° — 15 years, 3 months 2016 — 144.1° — 15 years, 4 months 2015 — 138.2° — 15 years, 1 month 2014 — 138.1° — 16 years, 4 months 2013 — 128.2° — 15 years, 11 months 2012 — 142.8° — 16 years, 9 months 2011 — 142.6° — 18 years, 5 months 2010 — 143.0° — 17 years, 7 months 2009 — 141.4° — 16 years, 7 months 2008 — 141.8° — 15 years, 6 months 2007 — 144.8° — 15 years, 6 months 2006 — 140.6° — 16 years, 3 months 2005 (Fall) — 141.2° — 15 years, 4 months 2005 (Spring, Lot A – Kentucky) — 130.9° — 16 years, 8 months 2005 (Spring, Lot B – All States) — 131.8° — 16 years, 8 months 2004 — 129.0° — 16 years 2003 — 142.7° — 15 years 2002 — 137.6° — 15 years George T. Stagg Release Letters I hope this was a helpful article for you. Don't forget to bookmark this page, share it with your friends in the whiskey community, and join the conversation below!

“Write your story as it needs to be written. Write it honestly, and tell it as best you can. I’m not sure that there are any other rules. Not ones that matter.” –Neil Gaiman What were you up to in 2003? You might have found yourself curating the perfect iTunes mix, furiously tapping away at a flip phone, drafting a T9 text to your friend, or enwrapped in an argument over if Clay Aiken should have won American Idol over Ruben Studdard. Regardless of what you were doing, the fine folks at Heaven Hill Distillery were busy laying down new-make bourbon in their signature recipe. With the acquisition of the Bernheim Distillery in Louisville wrapped up in 1999, this was the powerhouse production facility that Heaven Hill needed, operating under D.S.P. KY-1 which you can find on the front label of this release alongside their bottling plant in Bardstown under D.S.P. KY-31. Twenty-two long years later, we find ourselves in a very different world. We've mostly forgotten about Britney Spears and Madonna kissing at the VMAs and have thankfully left low-rise jeans as a thing of the past—yet much of how we enjoy bourbon has somehow stayed the same through this vast transition. When you look back at some of the old forums like StraightBourbon.com you see familiar whiskey nerd banter: friendly disagreements about ratings, rankings, lists, and value. Not far off from the Reddit threads or Instagram comments of 2026, are they? The whiskey from these barrels, however, has changed quite a bit in those 22 years. Starting off clear as water when it went into the new charred white American oak, it has slowly picked up depth of flavor and richer caramel color with every passing year, sitting bung-up in the hot racks of Warehouse Y in Bardstown, Kentucky. I don't want to know how much liquid was lost to evaporation in that time, but I'm sure glad the whiskey that survived has found its way to my glass. I bought this bottle with my own money for the purposes of this review, alongside personal enjoyment, of course. Let's dive in for a review, shall we? Company on Label: Heaven Hill Distillery, Bardstown, Kentucky Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: 78% corn, 10% rye, 12% malted barley Proof: 129.2° (64.6%) Age: 22 years Buy Online: Frootbat Further identification: The 2026 release of Heaven Hill Heritage Collection features whiskey aged at the Heaven Hill rickhouse site, with 270 barrels being pulled from the 5th and 6th floor of Warehouse Y, where they have been resting since 2003 Nose: Rich vanilla and obvious oak tones waft out of the glass from a distance, two recognizable hallmarks of ultra-aged Heaven Hill bourbon. Bringing the nostrils closer to the liquid amplifies allspice, black pepper, and old newspaper. Behind those sharper notes, I find a comfortable home in sweet cherry blossom, caramel, and molasses. It's a bourbon in every way that my nose has been trained to understand. Hints of coconut and chocolate offer the complexity a whiskey of this age ought to have. After a long rest, the whiskey becomes creamy in a tiramisu kind of way, leading me to wonder if the mouthfeel might follow suit. My curiosity is urging me to inquire. After a taste, my nose is far more infatuated. Rich buttercream frosting aromas swirl my mind into a comfortable paste. Long inhales are covered in chocolate, milk chocolate now in the distinct form of Hershey's Kisses. Just a hint of vintage earthy clay can be found if you really get to digging. As the liquid level gets lower, the sweet bourbon aromas just get better and better here. They haven't changed or evolved too much; it's still a base character of vanilla, angel food cake, and caramel, but the enjoyment factor is quite high now. The empty glencairn smells of milk chocolate, graham cracker, and marshmallow. Palate: My first sip presents distinctly as expected, both from the nose experience and my historical tastings of Heaven Hill bourbon. Waves of sweet vanilla frosting carry gobs of cherry and raspberry toward the tongue before crashing into the taste buds with dark chocolate and black pepper tones. The wildness of the first sip doesn't dissuade me from another in the least. This one produces strawberry shortcake and chocolate chip cookie tones alongside unmitigated, proofy heat. Taking a break before revisiting reveals a slightly tamed experience still brimming with vanilla and toffee tones, now with a light dusting of cinnamon and red fresno pepper. Overall, I am left a bit wanting in the depth department as I patiently taste with my usual careful intention. Sipping near the bottom of the glass illustrates a classic, enjoyable, old bourbon. At the final taste of my pour, my taste buds report back a blanket of flavor: vanilla woven with graham cracker that settles gently before dissipating into the comfort of a black, starless night. The finish is slightly shorter than expected, but full of caramel and cream tones. TL;DR: A straightforward and enjoyable old Kentucky bourbon that is undeniably Heaven Hill Rating: 4/5 Really good. I want one of these on my shelf. I'm a little surprised by how ordinary this whiskey landed. At an MSRP of around $320, I'd expect to find something a little more profound than the handful of tasting notes listed in the press release, which happen to be right on point, by the way. While I thoroughly enjoyed my bottle, especially sharing it with friends and loved ones, I'm not exactly sad to see it go. Given the cost involved with procuring a backup, I believe I'll be spending my money elsewhere. Craft, perhaps? Comparing this new Heritage Collection release to the 17 year expression, widely regarded as one of the best Heritage Collection releases to date, is quite the interesting tasting. The comparison itself instantly reveals that there really is no comparison. The 17 year Heritage Collection from 2022 just has way more depth that is readily available and instantly apparent. While the base whiskey is definitely still the same DNA—Heaven Hill through and through—the 17 year release has the orange peel, the nuttiness, and the coffee tones I absolutely adore. If you haven't read that full review, you're going to want to pull that up next. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning with Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com, and he hopes you find resonance in the patient conveyance of an honest whiskey review.