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“Life is a balance of holding on and letting go.”  - Rumi First hitting the market in the early 2000s, thanks to some bottling line help from Julian Van Winkle III, perhaps no ultra-aged Kentucky straight rye whiskey has seen such remarkable evolution as Michter's 10 year rye. This label, now 25+ years into the grand rebirth of the Michter's brand, continues to top charts and win hearts. While it's nearly impossible to tell the whole history of Michter's on one webpage, the pertinent detail to modern drinkers is understanding where we are on the three-phase timeline that Joe Magliocco put together as the guiding principle for the Michter's brand. Traditionally tight-lipped about the intricate details of their production methods, I reached out to the team to get some clarity here, specifically wondering when, if ever, the 10 year expression will be made from Michter's Shively distillate. Tess Driscoll, marketing manager for Michter's, set the record straight on the game plan: Phase 1 - We sourced Kentucky Straight Rye and Kentucky Straight Bourbon of a style that we really liked and hoped to eventually emulate ourselves. We had nothing to do with the production of this Phase 1 whiskey. Phase 2 - We couldn't yet afford our own distillery, so we went to a Kentucky distillery with excess capacity and produced there with our recipes (yeast, mashbills, our entry proof, etc.). As a condition of working there, we were not allowed to identify them. While we were technically a non-distiller producer because we did not own the physical facility, we were like a chef doing his own cooking in someone else’s restaurant kitchen before he could afford his own. Phase 3 - At this stage, we had the financial resources and built our own distillery in the Shively section of Louisville. Michter’s Shively Distillery opened in 2012 with whiskey filtration, bottling, and test distillation. During the year 2015 at Michter’s Shively Distillery, we began barreling distillate produced on our full scale, all copper column to pot still doubler distillation system crafted by Vendome Copper and Brass Works. So it would stand to reason that with barrels being filled in 2015, we might be firmly planted in phase 3—full-scale Michter's Shively production. The back of the bottle and the longstanding notion that Joe always leads with quality first would disagree with that dream. It seems that as of 2025, Michter's distillate isn't quite ready for the 10 year limelight. It's been well documented in many of my prior reviews that this label typically features whiskeys aged longer than 10 years, so I wouldn't expect the contents to be Michter's distillate until at least 2027. When it does show up, I anticipate it will be announced clearly, broadly, and proudly. So to answer the burning question in the room: the 2025 Michter's 10 year rye is still sourced/contract-distilled , at least for now. "Throughout all three phases, our philosophy has maintained that not every barrel matures on the same timeline. Rather than release a whiskey at a specific age, we release individual barrels when our Master Distiller Dan McKee and our Master of Maturation Andrea Wilson deem them ready. As a result, Michter's 10 Year Rye is typically older than the age statement on the label. Although we began barreling our Michter's Shively distillate in 2015, we have not yet bottled any Michter's 10 Year Rye distilled in Shively, but we look forward to bottling it once it reaches our high-quality standards." Regardless of phase or tumultuous production handling changes, one vision has remained constant through the years: consistency. While flavor profiles can vary year to year, especially as we see the brand continue to cross into new production phases, the team is putting in immense effort to ensure a specific calendar year release will be enjoyable for everyone, despite being a single barrel product. This stems from the small batch production methods and careful filtration that I got to see firsthand at Michter's Shively with Master Distiller Dan McKee and fellow science nerd Katherine O'Nan. "Because all our releases at Michter's are very small batch (our batching tanks have been intentionally sized to hold no more than the contents of 20 full barrels) or single barrel, we take extraordinary steps during aging to help our barrels mature in a similar manner throughout our warehouses. We monitor humidity and airflow in our temperature-controlled warehouses, none of which are higher than four floors. While every barrel of Michter's 10 Year Rye may not be identical, we have been able to achieve a consistent flavor profile." The nuance that Tess captures here is subtle but powerful and often completely overlooked in the modern era of whiskey reviews. Far too often I see write-ups talking broadly about a specific year's release, as one might do for wine vintages. This has always been a single barrel expression, so just dishing out the year isn't going to cut it for the serious whiskey enthusiast. If you're going to properly describe the whiskey, you have to list the barrel number. Despite this universally understood variation in whiskey maturation, it is heartwarming to see the care that has gone into making the experience as consistent as possible for those who put their trust in thorough whiskey reviewers like us . That's the beauty in seeking balance—without being able to blend in a quantity that will satiate the thirsty hoard that is yearning for more Michter's 10 year rye, the team continues to stay true to their time-tested practices of long open-air seasoning durations, low barrel entry proof, and putting quality over quantity. That's the simple recipe for how Michter's has pulled off the impossible, taking single barrel mainstream. Where once there was exclusivity, now we find balance. Company on Label:  Bottled by Michter's Distillery LLC Whiskey Type:  Kentucky Straight Rye Whiskey Mash Bill Percentages:  Undisclosed Proof:  92.8° Age:  10 years (though likely older) MSRP: $210 Further identification:  Barrel 25E1658 was bottled in May of 2025 Nose:  The glass leads soft and sweet with dusty butterscotch, lemon lollipop, and sugar cookie, which all sit in perfect balance. Woodshop walnut comes across smooth and polished. It's rich, elegant, and refined in the nose, to the point I can plunge as deep as I'd like. I recognize it's an understated whiskey, something the modern proof hounds might call disappointing in their precipitousness, but I find myself loving every bit of it. After a few inhales, subtle fruit begins to bloom in the glass. Starting with pale papaya before intensifying with lychee, this glass is just beautiful. Watermelon, pomegranate, and strawberry burst out in complex riffs that tantalize and excite—I haven't had a whiskey this great in quite some time. Nosing this is creamy and dreamy, the combination of its parts being perfectly balanced, yet somehow still potently aromatic. It makes me smile and dream. Dreams of days without stress or responsibility, when tranquil light was the only sensation of import. It reminds me fondly of the early days when I first fell in love with American whiskey—the perfect rye in my eye. Deep inhales on the well-rested glass continue to deliver enchanting waves of crème de cassis, vanilla bean, and a sweet medley of peaches and cream. As I run out of room on the page for my scrawling and fervent handwritten notes, I finally decide it's time for a sip. Coming back to the nose after a few sips is just as rewarding as creamy and bright tones continue to flourish. Demerara sugar and light cola will impress any sweet tooth. Late in the glass, the aromas finally begin to settle out as I know I've spent a thoroughly enjoyable afternoon plumbing the depths of this glencairn. The empty glass smells of creamy lobster bisque and light molasses. Palate:  On first taste, I find citrus and salt, like a fresh lime squeezed over a deliciously crafted chicken taco, adorned with a sprig of cilantro. It's perfectly balanced in the mouth, just as it was on the nose, with an orange cream soda profile that completely coats the mouth in a buttery sweet haze. Another taste, another journey into rye heaven; not a single prickle of spice—the way great rye should be. Instead, vanilla biscotti, Columbian robusta pour-over coffee, and dried raspberry leave a light and lovely lingering impression on the tongue, which leaves my mouth sticky and watering in anticipation of further sips to come. Working through the glass, I continue to be impressed by the grace and class of this pour—this is what all great ryes wish they could be. A long sip and swish elevates vintage whiskey vibes as fruitcake, raisins, and Boston cream doughnuts all continue to cater to the amazement of this longtime whiskey enthusiast. The linger is perfectly satisfying in length and intensity, sending lemon frosting and tozzetti dancing across the top of my palate as my tongue seeks out further pockets of deliciousness. Sipping near the bottom of the glass is bittersweet, as I know not many whiskeys are going to live up to this one in the coming days. The long linger of sweet crêpes, strawberries, and whipped cream is a dreamy send-off to an amazing rye. TL;DR: Another balanced and thoroughly expressive home run rye from Michter's Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. This is one of the most astounding releases of 2025 for me. Anyone searching for a silky sipper to complement their already-impressive whiskey collection will not be disappointed by this bottle. It's one of the first whiskeys this year that truly wowed me and made me feel deeply passionate about the whiskey industry again; I'm so grateful for moments like this. Get yourself one of these! WRITTEN BY: NICK ANDERSON With 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.

“Old age and treachery will always overcome youth and exuberance.”  - David Mamet It seems that everybody is releasing older and older whiskey these days. Particularly poised for success in this category would be legacy distilleries like Heaven Hill, which has been family owned and operated since their founding in 1935. Having survived the wartime rationing of World War II, the whiskey glut of the late 20th century, and their catastrophic 1996 distillery fire, Heaven Hill shines today with more than a few tales to tell about their storied past. Their rickhouses, though likely plumbed deeply during the pandemic-era boom in barrel picks, remain full of aging whiskey—over 2 million barrels, with more on the way . It's the solemn honor and duty of current master distiller Conor O'Driscoll to craft a great blend using the barrels that were distilled and laid down under the late, great Parker Beam . It's also his duty to keep those rickhouses stocked up for future generations, though I think they have enough to spare with the 277 barrels that went into this blend. The barrels selected were filled in August and September of 2005, where they sat for 19 long years on the 5th and 6th floors of rickhouse Y. “This 19-year-old Kentucky Straight Wheat Whiskey is especially unique, as a product with this mashbill at this age offers an exceptional depth and complexity that is rarely seen,” says Master Distiller Conor O’Driscoll. “It truly represents the high standard that Heaven Hill is known for and is a great example of how craftsmanship and patience can pay off when you’re willing to wait for the highest-quality product to come from the whiskey-making process.” So why wheat whiskey? It's not a broadly produced whiskey category, but one that we have seen from Heaven Hill before. There have been many releases of wheated bourbon, differentiated only by a subtle difference in the majority grain (corn for bourbon, wheat for wheat whiskey). The Larceny and Old Fitzgerald lines are common examples of wheated bourbon you may have seen or tasted. For wheat whiskey, we've only ever seen niche releases from the Parker's Heritage Collection and the Bernheim line, the latter of which was introduced in 2005 and extended into barrel-proof territory in 2023. Investing in this area as a limited, specialty release was nothing short of bold. Perhaps there were signals that suggested market demand for more wheat whiskey, but from the age statement delirium, as well as a long love for the vanilla-forward bourbon that Heaven Hill traditionally produces, this whiskey enthusiast was interested enough to fork over a few Benjamins to find out for myself. Let's get into it. Company on Label:  Heaven Hill Whiskey Type:  Kentucky straight wheat whiskey Mash Bill Percentages:  51% wheat, 37% corn, 12% malted barley Proof:  100° Age:  19 years MSRP: $300 Further identification:  This is the 2025 release of the Heritage Collection, the 4th in this modern series Nose:  On first lifting the well-rested glass to my nose, I find rich flan, laced with a kiss of sweet maraschino cherry. The yawning array of aromas that present while I continue to inhale are dominated by old rickhouse wood and leather in all the best ways for a whiskey of this stature. In the left nostril, tendrils of earthy, delicate Hungarian paprika coil upwards; in the right, splashes of sweet nectarine juice. As I return to equal opportunity nosing, I find the air of Kentucky in my glass as sweet tea comes through clear as day. Scents of peaches and cream follow quickly behind in a subtle, sultry little development that piques my intrigue. This is one of those glasses you could just nose forever. With a swirl, the fruity tones vanish behind a disturbed layer of allspice and dust, like running a horsehair brush over an old plank stored high in the barn. Flashes of vanilla custard and a little bit of the "it" factor leave me a thoroughly happy man. Coming back from a sip makes the glass lean a touch more savory, like we've just begun the main course at Watch Hill Proper, and I've surely brought my appetite for duck. Deep inhales late in the glass continue to be both approachable and enjoyable as caster sugar and ebony silkily slide through the nostrils. The empty glass smells of pancake batter and Nilla wafers. Palate:  On first sip, the entirety of my mouth is consumed by the experience. Vibrant peach flambé reverberates on the taste buds in the midpalate, while vanilla frosting tinges the sides. The gums tingle with the sensation of biting into some cool, sweet treat in the dead heat of summer. Lingering in every nook and cranny is the same nectarine tone that the nose led with. Another small sip reveals warm cherry dump cobbler, grilled peaches, and angel food cake dusted with confectioners' sugar. A long sip and swish proves the inherent drinkability of this whiskey while also putting peach scones and puffy crêpes on full display. The dominant characteristic here is definitely that sweet peach, and I have to say, I can't recall another whiskey quite like this. Tasting near the bottom of the glass is head-shakingly enjoyable—a disbelief at the balance, complexity, and quality of the pour as a touch of apricot and candied cinnamon almonds gracefully land on the tongue and in the mind. My last sip is exquisite, like the delicate flower of utmost beauty that you dare not touch. It features applewood-smoked pineapple and a strong finish up in the gums with sweet cantaloupe. TL;DR: A refreshingly different release that shines in its own peach-laden lane Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) The uniqueness of the peach tones this whiskey produced, as well as the complex evolution it underwent throughout the duration of my tasting, left me particularly impressed. In comparison to some of the other releases in the Heritage Collection, I'd say this lands right in line with both the 17 year bourbon and the 18 year release I previously reviewed. Trying to power rank them further would just be an exercise in nitpicking; all of these whiskeys have been tremendous. WRITTEN BY: NICK ANDERSON With nearly 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.

Established in 2013 as the original independent blender of cask-strength whiskey, Barrell Craft Spirits has released Batch 037, featuring some of the oldest stock seen in these annual releases to date. This is a core release in their batch bourbon lineup. Barrell Bourbon batches are the hallmark of our dedication to crafting innovatine, high-quality bourbons. Each batch is a unique expression of the art of blending, showcasing a diverse range of ages and styles. The flavor profile evolves with each release, and every batch is ensured to be distinctive and memorable. Blending sourced barrels may seem like a shortcut in the work that actual distillation truly requires. I say that's like comparing apples to oranges. Categorically, they are the same, but when you peel away the outer layers, they are distinctly different and worthy of equal appreciation. In my opinion, blending is just as crucial as distilling, and Barrell has been at the forefront of innovation, as well as consistency, since its inception. Crushable is the word I often hear when someone describes a Barrell release, which is quite a compliment at cask strength. In light of recent rumors about the future of Barrell, following changes and restructuring within the company, I was thrilled to receive an email from Barrell's representatives asking if I'd like to try Batch 037. Barrell has always impressed me with their blending artistry, and I'm glad to have the opportunity to continue tasting and reviewing their releases. So, let's get to it, shall we? Company on Label:  Barrell Craft Spirits Whiskey Type:  A Blend of Straight Bourbon Whiskeys Mash Bill Percentages: A derived mash bill of 78% corn, 18% rye and 4% malted barley based on the blending proportions Proof:  111.38 ° Age:   8 years (a blend of 8-15 year bourbon) MSRP: $84.99 Further Identification:  Batch 037 is blended from whiskey distilled in IN, KY & TN; the blend composition is made up of 8, 11 & 12 year Indiana bourbon, 13, 14 & 15 Tennessee bourbon, and 10 year Kentucky bourbon Nose: Upon first raising the glass to my nose, I notice a distinct softness, like steam rising off a summer-warmed pavement following a late afternoon rain. Delicate and absolutely fruit-forward, more like powdered fruit, reminiscent of dip stick candy packets, and leaning into the fruit punch characteristic, with a slightly engineered aroma. Ground cinnamon laces throughout as well as an earthy note, like creek water and silky mud squishing between my toes. Swirling the liquid inside my glass releases the scraped inside of a vanilla bean, cream cheese frosting melting on top of slightly undercooked cinnamon buns, and acidic fruit, now like a Granny Smith apple with really tough skin on the outside. The balance here is quite lovely; I don't feel disjointed in my experience, which is a good sign of a good blend. The only drawback is the absence of the traditional components of older whiskey, which is disappointing thus far, considering the age statements on the label. Perhaps a sip will reveal more of its age. Returning to the nose after exploring the palate for a moment, I find a unique note of vanilla yogurt and lime zest. Ah, okay, now there's a bit more age coming through: burnt caramel and newspaper ink. As I get closer to the bottom of my glass, I do notice more of the proof wafting up and tickling my nose hairs. Additional aromas come on through, a diner packet of black pepper and a pocket-warmed roll of sweet tarts. This is truly the definition of approachable, as is evident by my empty glass, which smells of honey rolls, milk chocolate, and chalky fruit punch. Palate:  Silky and sweet, fruit leads the way, strawberries mixed with tangerines and chunks of apple, sprinkled with a generous amount of table sugar, like Grandma forgot fruit already has a ton of sugar in it naturally. So, it's sweet. Mid-palate, I find cinnamon sticks, tart apple slices, and sour cream. Warmth hugs my chest after a swallow, which is a welcome surprise as the heat on the palate was very well balanced. The linger is moderate and has me clicking my tongue, a subtle sign that some drying may be taking place. After a few more sips, I find myself mentally applauding the blending techniques Barrell continues to showcase. This is yet another example of a crushable whiskey. Nearing the end of my tasting, the stacking of spice, pepper, and ginger begins to take over as the finish continues to close the circle on flavors with the dominant sweet fruits. My final taste is a tingly treat of spice and sweet. TL;DR: a welcoming and well-blended dram that gently urges you to sit back and relax Rating:  3.5/5 Good enough. There's something to enjoy here. For anyone who enjoys relaxing out on the porch, worries managed, moment dialed in, as a warm summer breeze dances across exposed arms and legs, this bottle is for you. The fruit-forward notes and soft mouthfeel have easily made this pour beyond crushable. The flavor profile does favor the oldest blending components here, so if Tennessee whiskey is not your thing, you may find this will not please your palate. Overall, however, this release is another excellent example of blended mastery. WRITTEN BY: JES SMYTH W ith 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 passion of the industry, she tastes each sip with intention and purpose while 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.

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

“All you need in this life is ignorance and confidence, and then success is sure.”  - Mark Twain It's no stretch to say that much that is fanciful tends to be overpriced. The Old Fitzgerald decanter series is a bit of an exception to that rule, though, as pricing has historically instead been based on the age of the whiskey within. Since the fall of 2023, though, that relationship seems to have decoupled, according to a spectacular visual from Whiskey Decision . Despite changes in price, Heaven Hill has stuck to a twice-yearly cadence for this wheated bourbon, bottled at the ever-consistent bottled-in-bond 100 proof. It's a fickle release for me, as most of the wheated bourbon mash bill from Heaven Hill is to my taste buds. I can't seem to crack into the Larceny lineup and find anything I enjoy. Elijah Craig , however, I adore. There's no denying these bottles are gorgeous, and I've certainly enjoyed my fair share of the releases throughout the years. There's no doubt there's been some lovely whiskey bottled in this decanter, especially the VVS 13 year, which topped our charts for the bourbon of the year in 2024 . Still, some might argue this fanciful presentation is something of a ruse—a bourgeois bottle design aimed to mislead consumers into thinking they're getting a top-shelf pour. Luckily for you, my dear reader, at AmongstTheWhiskey.com , we only review based on the quality of the whiskey within, so let's get to talking about that, shall we? Company on Label:  Old Fitzgerald Distillery (Heaven Hill) Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  68% corn, 20% wheat, 12% malted barley Proof:  100° Age:  9 years MSRP:  $130 Further identification:  This wheated bourbon from Heaven Hill is a biannual staple for the brand, bottled in their fanciful decanter as a nod to the storied past of the Fitzgerald name Nose:  On first lifting the well-rested glass to my nose, I find simple caramel, a bit dry in aromatic texture. Oodles of black pepper, clove, and vanilla come across as synthetic—like a mass-produced bourbon-scented candle. Aromas of fresh dried linen are intriguing but lack an inherent enjoyment factor. There's certainly a strong character here as I begin to pick up hints of a slightly floral deodorant, burlap, and waves of that classic Heaven Hill vanilla. After another long rest, there's a return to classic, light caramel that is nearly ubiquitous in well-aged Kentucky bourbon. Returning the nose to the glass after a few sips reduces the pour to smoldering ash and oak water. The capricious liquid within is unsettlingly unstable at times, my mind shifting towards sour cream and onion dip during long, searching inhales. As my excitement with this glass fades, I find myself yearning to just sip through the rest of it so I can move on to a better pour to end my night. Nearing that moment, I find the empty glass smells of cracked plastic and light grass. Palate:  My first sip is light, playful, and sweet as lemon curd and green tea come together. After a brief moment, rich caramel sauce and flan coat the tongue in confectionary delight before a linger of cheesecake and Brazilian chocolate dance in the mouth. There's an underlying fruit sweetness that is reticent to reveal itself clearly. Given the prior nosing experience, I'm a bit surprised at how much I enjoyed that first sip. After another small swish and swallow, the profile picks up a touch of tannic and astringent characteristics, with the tip of my tongue prickling under an obviously manageable 100 proof. This is a dynamic dram that doesn't try to do too many things; instead, it does a few things well. The slightly oily, quite creamy mouthfeel is probably my favorite part of sipping through this year's spring release of Old Fitzgerald. On concurrent sips with less patience, the slow fade of the creamy vanilla tones doesn't have a chance to break down before mingling with grilled pineapple and pear liqueur. The dressing of cinnamon here isn't overbearing, though I do find this pour to be fickle day-to-day. As the glass nears empty, I find the profile doesn't have any further complexities to offer the palate, but it is more consistent than the nose, which is a strong positive in this case. My last sip regales me with tales of caramel monkey bread and peaking early. The finish is medium to short with just a hint of mint underneath German Weizenbier. TL;DR: An interesting balance between cozy and bold, this year's spring release is certainly sippable Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This is a crushable whiskey in every sense of the word. While this didn't shine consistently enough to earn a higher score after 5 tastings, there were certainly a few times I really enjoyed it during my lengthly review process. After much deliberation, I've discovered that it shines best as a pairing with a rare steak dinner. Let this be a reminder to you: taste your whiskey several times before you ever write it off! You might be sleeping on something you really enjoy under certain conditions. If you're looking for some alternative recommendations, I'd suggest hunting down a bottle of Henry McKenna for much less, or if you really want to splurge for the best... go for Heaven Hill Heritage Collection 17 year bourbon . WRITTEN BY: NICK ANDERSON With nearly 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.

For the curious whiskey enthusiast... We're bringing out the big guns today. I did a blind tasting of this live on Instagram with @amongstthefernsco , and it was a blast. We very clearly identified this as the better whiskey when compared blindly to Elijah Craig Barrel Proof A122. Now that that's out of the way, I thought it was time to do a deeper dive on this release. Given the relative rarity of this bottle, I'm sure there are many who are curious if this is worth chasing. I hope this review helps you to come to your own conclusion there. Now let's get into it! Company on Label: Heaven Hill Whiskey Type: Bourbon Mash Bill Percentages: 78% Corn, 10% Rye, 12% Malted Barley Proof: 118.2° Age: 17 years (a blend of 28% 20 year, 44% 19 year, and 28% 17 year bourbons) Further identification: This is the 2022 release from Heaven Hill under the Heritage Collection banner; it debuted in the Spring of 2022 at an MSRP of $275 Nose: From a foot away I can smell the rich caramel from what seems to be a great deal of barrel influence. Soft orange peel dances in the air. Upon bringing the glass to my nose, I find a rich, dark molasses right upfront. Wow, there's definitely a lot of oak going on here. There's a lovely cinnamon spice that trails off into rich pepper, damp earth, and a dense pile of firewood. I'm finding a lot of the rich funk you would expect out of this release. I'm almost reminded of the pervasive cinnamon hots that some of the Starlight Cigar Batches take on from the Brazilian Amburana oak finishes, but it is distinctly more subtle here. The orange peel I was smelling from a distance is subdued now as more of the cool, dark, earthy tones express themselves in this early glass. Caramel, rich oak, and molasses continue to be the persistent aromas in the glass before sipping on anything. There are hints of a bright vanilla bean and some herbaceous garden bed smells hiding in the depths. Oh, now there's much more vanilla and just a touch of linen; it's like a Heaven Hill light switch just went off in my brain! We've returned to the big oak tones and big, spice-forward black pepper notes—time for a sip. Wow, the vanilla characteristics have turned really delectable after a sip. What a delicious aroma! The soft herbal tones have also returned in a larger way. Coffee grounds can be dug up with a prying nose. I'm really sticking a lot to the nutty tones here—testament perhaps to the fact that this almost certainly has to be from the gifted Beam yeast, given the timeline of the awful fire that occurred at Heaven Hill in 1996. That slight nuttiness is one of my favorite characteristics in whiskey, personally. It's not overpowering here and balances extremely well with the traditional vanilla that's been ramped up to the perfect age. As I get near the bottom of the glass, I find myself wanting to drift away into silent enjoyment rather than keep up the analytics, which is typically a sure sign of a truly enjoyable pour! As the liquid in the glass seems to keep disappearing, I start to find some hallmarks of age: aromas of a leather-bound book, oiled mahogany, and troves of oak trinkets. The empty glass smells like vanilla perfected with just the right amount of sweetness. Palate: My first sip is surprisingly fruity given the experience on the nose. I find a ton of zesty orange peel right away. The cinnamon hots are definitely also present, so that transferred well from the initial nose. There's an impressive ease to the palate, which is surprising for a first sip of the day. Even from one sip, there is a long linger highlighted by a slight salty peanut flavor. I'm more reminded of peanut shells, and there's a touch of milk chocolate if you work your tongue around the rich mouth coating. I am already starting to think that this is a fantastic glass to sit and savor, and it might not do as well in a head-to-head format where there is a faster pace and more flavors competing. It's subtle and nuanced from the get-go, but perhaps lacking a bit of wow factor up front. That said, I do think it delivers an exceptional experience for someone with a refined palate. Perhaps it's time for another sip? I think so. Airing out a second sip builds in soft cherry skins, apricot, and buttery peach cobbler. There is a big chest hug after this sip for me today. The similar peanut and chocolate linger from the first sip persists but builds in intensity closer to a Reese's peanut butter cup. A larger sip and swish brings me to a lovely maraschino cherry with just a kiss of rye spice. It's cocktail-forward in its sweetness with what feels like a dash of Angostura bitters on the side. As I near the end of the glass, this continues to stand up really well: zesty orange peel, confectioners sugar, My last sip is a delight as blood orange, cherry parfait, and cinnamon doughnuts pepper my taste buds. The linger is long, with a singing caramel, butterscotch, and molasses granola that sticks to every surface of my mouth. Yum! Rating: 5/5 ( Just wow. One of my favorites. ) This is a damn fine release from Heaven Hill. I'll certainly be sharing it and enjoying it in good company, but I'm not going to give this one a " Keep Amongst the Whiskey " rating, as I don't think I will be able to readily find another to enjoy once this bottle is gone. Buy Heaven Heritage Collection Hill 17 Year Bourbon WRITTEN BY: NICK ANDERSON With nearly 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.

Vacation reviews continued! It's been a great week of river reviews. Drinking drams with my old man is always a great time. Even better when we are catching beautiful brook trout too. Tonight we have an old staple coming back around in a new barrel. Let’s see how this one drinks! Bonus pictures to follow... Company on Label: Heaven Hill Whiskey Type: Bourbon Mash Bill Percentages: 78% Corn, 10% Rye, 12% Barley Proof: 100° Age: 10 years Further identification: Barrel 9862; barreled on 12/22/10 Nose: Rich stewed stone fruits immediately, like plum and cherry. Powerful citrus zest pops out alongside a tame caramel. Molasses pools heavy in the corners. Dark Heaven Hill cloth/paper note I'm starting to become really accustomed to finding. Similar to the note on HH BiB. Nice herbal chocolate blend with some orange zest and pepper. Really feels like a Lindt "Intense Orange" bar. Thoroughly powerful and complex. Palate: Delicious syrupy plum and apricot. Slight candied apple, but primarily vanilla and caramel coming through. Darker and packed with more flavor than some other Henry McKenna barrels I have tried, this is definitely the type of barrel I prefer. I think 1/3 of the bottles I've bought have been winners like this one now. More citrusy today than when I first cracked this one yesterday for #McKennaMonday, it's a little different today. Some more spiciness today too, but not a cinnamon hots or pepper spice hot... it's something tied into the vanilla or molasses. Thorough mouth coating with mint and vanilla, the finish yields a relaxing medley of dark fruit and sweet vanilla that can do no wrong. Despite the inconsistencies, I'll be regularly keeping this #AmongstTheWhiskey. Rating: 4/5 Buy Henry McKenna Bourbon Here Brook trout caught by yours truly

Company on Label: Heaven Hill Whiskey Type: Bourbon Mash Bill Percentages: 78% Corn, 10% Rye, 12% Barley Proof: 100° Age: 10 years Further identification: Barrel 9563; barreled on 11-16-09 Oh this one is rich and dark instead of the usual light citrus I get. The nose is still very citrusy, but it also comes with a dark leather and cherry. Vanilla bean ice cream is so creamy; a light caramel drizzle mixing in. Pepper, butter and very malty notes coming out now. The cherry has turned to a sour candy. The leather is just so potent mixed with the dessert vanilla. A thick honey can be found on the edges of the glass. I could nose this forever. Palate is quite a departure from the experience I was having on the nose. Simply unique in its own regard, it punches forward with a syrupy, minty oak. Dark fruit like dates and figs sit in the middle. Slightly tannic on the oak note but balanced by a hint of sweet honey. Rye grain is the predominant addition to the flavor mix, but presents very subtly. Finish is low in intensity but long in duration. I feel like I'm left in a thin cloud of dark sweetness. Rating: 4/5

The past is in the past, unless it’s a bottle of whiskey waiting to be opened. Then, eventually, the past will be held in a glass. There’s much we can learn from our past, valuable life lessons worth ushering into our present. I would argue, however, that these opportunities for growth are often squashed by our stubbornness for a righteous loyalty, where we risk remaining stagnant in our outdated beliefs, only to endure mediocre modern thoughts (or whiskey, as is my intended parallel here). Perhaps, though, we should lament what has come and gone, never to return—and ask ourselves why. Why have things changed so much? Is this starting to read like a late-night conversation around a crackling fire with a glass of whiskey in hand? Good. I’ve done my job so far. Today's Old Grand-Dad 114 Old Grand-Dad 114 has been a staple of mine from the very beginning . For the price, this bottle has proven to be a tried-and-true pour, with a tasting profile flavorful enough to keep things interesting... until recently. I believe it was a slow decline of affinity, or more accurately, a slow push to the back of my shelf. I would think of Old Grand-Dad 114 from time to time, like a friend whom I ought to reach out to. Someone I admire, but for whatever reason, I've fallen away from. Why hadn’t I reached for OGD 114 as I had once before? I doubt anyone would argue that the whiskey options available nowadays are scarce, so perhaps this was just a casualty of availability. It was with this mindset that I returned to OGD 114 . Unfortunately, what I tasted was something entirely different than what had captured my attention so ardently in the past. This pour, with great generosity, did not please my palate . I set my glass down, dumbfounded, and realized… this was a turning point—a fork in the road. I could either stubbornly stick with a bottle (and brand) I loved, or accept that perhaps my palate was growing out of this particular flavor profile. But was it entirely my palate’s fault? Or was my palate revealing a truth I wasn’t yet ready to accept? Modern-day whiskey cannot stand up to its past. There are a multitude of reasons why modern whiskey tastes so wildly different (in some cases) from vintage whiskey. I’m not an expert in the field of vintage whiskey, nor do I claim to be anyone other than an enthusiast with a curious palate as a result of incredible tasting opportunities from vintage examples of the spirit I love. I think a large part of the canyon between vintage and modern whiskey is due to differences in grain, cooperage, and greed. If you know me at all, you know I won’t disturb the fermentation tank, if you will, and swirl my finger too deeply into those topics. What I am offering here, however, is a real example of a modern palate experiencing a shift and reporting on those results.  Recently, I had the opportunity to taste through a 1990s example of Old Grand-Dad 114, thanks to the generosity of my co-writer Nick Anderson . What makes this dusty bourbon specifically unique is the year, which is likely around 1992 based on the glass stamp, four years after Jim Beam acquired National Distillers Company. The lore, as I understand it, is that Jim Beam began mixing their whiskey into the already available National Distillers stock, so it’s possible that this example has some traces of Beam in it. Let's dive into this dusty and explore all it has to offer, shall we? Company on Label:   The Old Grand-Dad Distillery Company Whiskey Type:  Bourbon Mash Bill Percentages: 63% Corn, 27% Rye, 10% Barley Proof:  114 ° Age:   NAS MSRP: Unavailable for purchase Further Identification:  This bottle was sold by the Jim Beam distillery during the transition years after the purchase of National Distillers, which lists "Lot No. 1" on the back of the label Nose:   The volume wafting out of the glass is remarkable. My eyes are closed in anticipation of what's to come, which starts with an abundance of butteriness. Wow. Vanilla shortbread cookies, brown sugar, and butterscotch candies dominate before a wet, oaky funk takes over, a reminder that this is not modern-day whiskey. Entranced by this pour already, I endeavor to swirl and am rewarded with warm bread dough, powdered sugar, and ground cinnamon. I can comfortably nose my glencarin without much notice of the proof, and in doing so, I find a slight tropical note, amplifying an already complex and enticing experience. I can wait no longer; it's time for a sip. Returning to the nose, I am pleased to find silky caramel drizzled over vanilla biscotti, and now, interestingly enough, a slight nut aroma, perhaps macadamia or a similar mild nut. As the liquid continues to disappear, the proof of this pour begins to show itself, but in an expected and well-deserved way. Sometimes vintage whiskeys can lose their aroma when you sit with them for a long time. That is not the case here. In fact, I think the nosing experience near the end has become more dynamic, with a fizziness that reminds me of the creamy bubbles of a freshly poured root beer. As the liquid diminishes, the empty glass smells of honeysuckle, marshmallows, and graham cracker crust. Palate:  Oh, yes. This. Dusty funk laces beautifully with butterscotch and vanilla. Is there such a thing as brown sugar ice cream? Because there should be, and this pour would absolutely mimic those flavors. Wow, though, this is dynamic! A second sip reveals hot-off-the-griddle pancakes with a pad of melted butter dripping down the sides, with a finish of cinnamon. The linger is long and highlights a light molasses flavor, mild yet sticky. Goodness, this mouthfeel is creamy, precisely as the nose had, not so subtly, led me to believe. With each sip, the flavors build on what was first observed. The funky oak remains consistent and welcome throughout. As I sip more of the liquid, I notice a bit more earthiness on my palate, reminding me of prairie grasses dotted with sparkling drops of morning dew. There's also a prominent cream soda note now, bubbly like on the nose at this stage in the tasting experience. I also notice a slight decline in the multitude of flavors compared to the first couple of sips, not necessarily becoming one noted, but definitely tiring out here near the end. My final sip is predominantly butterscotch forward as the oaky funk lingers, leaving me with the question that has lingered in my mind the entire time: Why does modern-day whiskey taste so different from this? TL;DR: creamy, complex, and unlike any example available on the shelves today Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. This isn't the Old Grand-Dad of today, that's for sure. What I can say with utter confidence is that this smells and tastes utterly different than what you have on your shelf if you're sipping on James B Beam distillate, and it's leaps and bounds better, in my opinion. The bigger question now (and one I know I'm not alone in asking) is whether modern-day distillers can find a way back to what was with what is presently available to them. I believe it's possible—if we can revert the changes we've seen in grain, cooperage, and greed, and focus more on pot distillation and lower barrel entry proof . WRITTEN BY: JES SMYTH W ith 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 passion of the industry, she tastes each sip with intention and purpose while 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.

“Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of the earth.”  - Henry David Thoreau Michter's 10 year bourbon bottlings have long been a fan favorite for anyone enthusiastic about Kentucky bourbon. Toeing into the land of the hyper-aged spirits, there's a reputation going around that this release often includes whiskeys that are older than the age statement on the bottle. How these blends get put together is still much of a mystery, but the tasting team at Michter's consists of incredible palates and dedicated scientists. Much like the naturalist Henry David Thoreau would extol the virtues of reflecting on experiences in the natural world with pointed rhetoric, I adore sitting with a whiskey a long while, exploring it thoroughly in order to observe and understand its true character. For this year's Michter's 10 year bourbon, that included enjoying and sharing all 750mL that comes in the broad shouldered bottle from Michter's sourced stocks over the course of more than 50 days. This is above and beyond my normal process laid out in my editorial policy , but occasionally really interesting whiskeys make me pause and evaluate for a long while, much like the legendary late Harvey Fry tended to do—spending upwards of a week getting to know a particular whisky expression before offering full tasting notes and a rating. My dear friend Alden Hart told this story to Charles Maclean who looked surprised and possibly a little jealous. I took this assignment personally and extended a week process out to a month. Ready to hear about the latest and greatest from Michter's? Let's get on with the review that has been nearly 2 months in the making. Company on Label:  Bottled by Michter's Distillery LLC, Louisville, Kentucky 40216 Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed bourbon mash bill Proof:  94.4° Age:  10 years (though commonly assumed to be older) MSRP:  $195 Further identification:  This is a single barrel product; the bottle under review comes from barrel 25A0147, which I purchased with my own money at an elevated market price ($345) Nose:  Light caramel and wispy thin butterscotch lead on a searching inhale. Touches of cardamom and bubbly Fresca give a little intrigue to an otherwise rather simple, easy-going nose. The aromas are cohesive but fairly mellowed out from a long rest in oak. After a sip, gobs of vanilla dominate the sensory wheel. A shy nose slowly ekes out hints of black pepper, black licorice, and black ice over pavement. The empty glass smells of crêpes loaded with whipped cream with an undercurrent of light cola. Palate:  My first sip is light and easy on the tongue, just as the whiskey was on the nose. A long swish and hold on the tongue reveals butter, pie crust, and brown sugar syrup, which paint a velvety picture on the palate. Another sip laces in graham cracker and just a kiss of anise. If it had more effervescence, it would start to resemble a glass of IBC root beer, straight from the glass bottle. By my third sip, I'm ready to invoke the ultimate whiskey writing sin: this pour is smooth . This is kick-off-your-boots whiskey—you're free to melt into a comfy couch with not a chore left on the to-do list. The linger sits long on the tongue and up in the roof of the mouth with mint, chocolate, and confectioners' sugar. Sipping near the bottom of the glass shows off salt water taffy and a kiss of coconut. If it seems that I'm being washy with the light adjectives, that's just an accurate depiction of the whiskey at hand. As I land softly at the bottom of my glass, I struggle to find further complexities outside of a whisper of the character inherent in the 2023 Michter's 10 year bourbon expressions that I fell in love with. Those pours were rich with earthy clay, layers of vanilla, and vintage oak in spades. This unfortunately falls short of that level of greatness, as the finish leaves little parting impression. TL;DR: An almost-great bourbon that lands squarely in the shadow of former releases Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) While exceptionally easy to drink, this ultimately lacks a defining character, something the 23A0043 Michter's 10 year bourbon exuded in spades. I expect a higher caliber of whiskey, an air of elegance, and bountiful complexity out of a release as regaled as Michter's 10 year bourbon . Despite not rating with any regard to price, I am compelled to question the value here, with many other budget whiskeys nailing this level of drinkability at much lower price points. Despite all these qualms—it's still a crushable whiskey. At the time of publishing, I no longer have the bottle under review, if that's any indication to you on my level of enjoyment that you can glean beyond my standardized rating scale . I'm hoping next year will be another truly special year for Michter's 10 year bourbon. WRITTEN BY: NICK ANDERSON With nearly 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.

“You see, there are two kinds of people in this world: the workers and the hustlers. The hustlers never work, and the workers never hustle...”  - Doug, Cocktail Far too often I hear people describe a whiskey as "a mixing whiskey." This term, inherently derogatory towards the quality of the spirit, is counterintuitive to me. It's a good whiskey that ultimately makes a good cocktail. Whether I am crafting a stellar rye old fashioned or a sweet bourbon concoction, I try to hold a few simple life mottos: "All days are good days" and "Good stuff in, good stuff out" are amongst my favorite quotes to recite to friend and foe alike. So it's with those notions in mind that I say, mix with your best . You may be surprised by the outcome. That's exactly what I did when I set out to make my own version of the Gold Rush , an institutional cocktail now known the world over. First concocted by a patron of Milk & Honey sometime around 2000, this now-famous cocktail has since been enjoyed by countless bar patrons since its inception. Robert Simonson did a great piece  covering the invention of this mixology masterpiece that's certainly worth a read once you've got a cocktail in hand. If you've never made one of these, I've got the full recipe for you towards the bottom of this article, so hang tight. First, let's explore the whiskey I chose for my Gold Rush: a single barrel selection of Blanton's Gold bourbon. Single barrel selections of whiskey are not a new phenomenon. Retailers, groups, and even some brave individuals have been regularly doing barrel picks since the bourbon craze firmly took hold around 2018. In the whiskey enthusiast community, Buffalo Trace Distillery tends to be the most commonly sought-after distillery to do picks from, if not the pinnacle of all barrel selections. Weller, Stagg, and E.H. Taylor single barrels have been the talk of the town for the last decade. Single barrel selections of Blanton's Gold are a relatively new offering, however. One of the first selections landed in my home state of Massachusetts, where I was honored to have tasted from the barrel samples and ultimately agreed with the store's selection; they had a dandy of a bourbon on their hands. Wondering what the whiskey tastes like on its own? Let's get into a quick review. Company on Label:  Blanton Distilling Company (Buffalo Trace Distillery, operated under Sazerac) Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed bourbon mash bill #2 Proof:  103° Age:  NAS MSRP:  $160 Further identification:  This single barrel was selected by Wyman's Liquors in Leominster, MA; it was dumped on 2-26-2025 from barrel 28, stored in warehouse H, on rick number 37 Nose:  This leads peppery up front with deep caramel undertones. The oak influence is strong yet not at the forefront in aroma. Undulating tones of white linens, salty oysters, and beach sand create a lovely array to behold. With time the glass opens up to a forest floor filled with pine needles, rich in time, patience, history, and lore. It's a spicy, vibrant, punchy nose that should satiate the most experienced whiskey connoisseurs. After a few sips, the glass almost leans into a profile more typical of Weller Full Proof. Cherry, caramel, and butterscotch can be found on long, savor-worthy inhales. The empty glass smells of zesty lemon in a summer cocktail (foreshadowing!) and dried peach. Palate:  On first taste, I'm impressed by the vibrancy that is typically tamped down with traditional Blanton's bottlings. This is bold, black pepper spice-forward with butterscotch and molasses following behind on a complex wave of bourbon prowess. Another sip offers a similar depth, now with dried raisin, toffee, and grenadine. The linger washes oddities out with a consistent caramel sweetness. This is a creamy, sweet whiskey through and through despite a few prickles of black pepper and allspice that keep the attention sharp. As I sip near the bottom of the glass, I find the red fruit returning in spades without coming across as tannic. My last sip offers vanilla frosting and pear before a long linger of apple brandy and caramel syrup takes over the taste buds. Blanton's Gold Rush Recipe This is a simple and classic cocktail. You're only going to need 3 ingredients, but this recipe is receptive to some subtle modifications if needed. Recipe 2 oz Blanton's Gold Bourbon ¾ oz freshly squeezed lemon juice ¾ oz honey syrup (two parts honey + one part hot water) A lemon wheel or peel for garnish Instructions Fill a cocktail shaker halfway with ice Add bourbon, lemon juice, and honey to the shaker Shake vigorously for 30-40 seconds Strain into a rocks glass over one large ice cube Garnish with a slice of lemon or an expressed lemon peel Alternate Ingredients If you don't have any Blanton's Gold on hand, you can use any sweet, complex bourbon you see fit Lime would be a good lemon substitute, if desired; skip the squeeze bottle formats you'll find at the grocery store though—squeeze some fresh fruit here The honey syrup ingredient is where I had the most fun experimenting with this cocktail; try an Irish honey liqueur like I did in this rendition The result of mixing with a $160 bourbon that is delicious on its own? An elevated cocktail experience. The bright black pepper spice of the bourbon gets cut down perfectly by the sweet honey. The raisin, toffee, and butterscotch tones don't get watered down but elevated by the zesty lemon juice. If you thought mixing whiskey was just the bottom-shelf budget bourbon, think again. So if you're here reading this and still haven't tried the Gold Rush cocktail, what are you waiting for? Head down to your favorite watering hole, or better yet, grab the requisite ingredients and get mixing! The odds of your local bar serving this up with Blanton's Gold are relatively slim, but then too, so are the odds of you owning a bottle. This is the kind of whiskey that collectors love to hunt, given the trinket that adorns every bottle—the cast horse topper cork. Even if you were previously proud of having secured each of the individual letters that spell out BLANTON'S when you collected each racehorse and jockey topper, you've now got a new tier of memento to chase. The golden toppers now available on the Blanton's Gold bottles may just be the bane of completionism's existence, but I say... hunt on! WRITTEN BY: NICK ANDERSON With nearly 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.

“Virtue lies in the middle ground.”  - Jose Rizal Now smack dab in the middle of the age statements that Jack Daniel's has resurrected from the annals of this historic distillery, batch 03 of the 12 year expression aims to satisfy the whiskey enthusiast looking for a little more than the simplicity of Jack's Old No. 7. Bumping up the proof from 97 to 107 as you go from the 10 year to the 12 year expression will likely help this appeal to drinkers who have sampled their fair share of pours. Higher proof doesn't always mean more or better flavor, though. When comparing the first release of the 12 year expression to batch 02 of the 10 year expression , I actually slightly preferred the lower proof offering. Since then, the 10 year expression has unfortunately fallen out of my good graces . Ready to find out how this year's 12 year expression stacks up? Let's dive in. Company on Label:  Jack Daniel Distillery Whiskey Type:  Tennessee whiskey Mash Bill Percentages:  80% corn, 12% malted barley, and 8% rye Proof:  107° Age:  12 years MSRP:   $95 (2025) Further identification:  This is batch 3 of the 12 year expression, which first released in March of 2023 Nose:  The nose immediately leads with a lovely, vibrant richness of caramel. It's oily in feel, as flan and butterscotch jump to mind. The glass is warm and inviting as deep inhales comfortably pull out aromas of Baked Alaska with a beautiful rum flambé. Complex hints of cinnamon bread, whipped cream, and rich oak round out a whiskey free of complaint. After a few sips, the whiskey gets a touch complacent in its character, finding revelry in boisterously imparting the same caramel and butterscotch that the glass led with. Flashes of beautiful, crystalline, creamy complexity continue to tug at my heartstrings as I yearn for more of the perfection this liquid is hiding beneath its surface. I'm aware that this is a lovely whiskey, but it's a touch shy and currently hiding behind a wall of vanilla bean and oak, which is not all that unpleasant in its own right. Deep inhales late in the glass produce a marshmallow sweetness I wasn't expecting. There's an underlying earthiness that reminds me of the pine forests of Northern Maine. The empty glass smells of fresh leather, damp green oak leaves, and a verdant forest floor. Palate:  On first sip I find a cohesive, creamy, and sweet whiskey leading with the fluffy egg white and sugar of a meringue that dances on the taste buds near the front of the tongue. In a surprise twist of simplicity, I find the flavors run right up the middle of the tongue, imparting only a little bloom of complexity that adds caramel and raisin bread. Another taste adds further wood spice and a subtle peanut brittle to the mix as dry cinnamon stick and black pepper begin to sap the tongue of its moisture. In redeeming moments, the creaminess from the early nose transposes to the palate, and all is right again. It's a delicate balance that occasionally sings but sometimes temporarily violates my trust. Sipping slowly and patiently returns the glass to a place of reverence in a classic whiskey profile. Hints of raisin add to the overall depth as the linger begins to build in intensity. Sipping off the well-rested glass elevates a whiskey that feels bottled at just the perfect proof. Caramel Werther's, tart black cherries, and just a kiss of cardamom round out a lovely dram. TL;DR: An evolving pour that runs right in the comfort zone for a patient, longtime enthusiast Rating:  4/5 ( Really good. I want one of these on my shelf. ) This is a whiskey that demands patience. With subtle undulations in quality and character, this is the kind of pour that will reward those who are willing to sit with a glass and really get to know the creator. While this is certainly good, it's not quite Jack Daniel's 14 year good. You can find my review for the 14 year expression here , and if you're really loving my writing, feel free to buy me a coffee ! WRITTEN BY: NICK ANDERSON With nearly 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.