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Jos. A. Magnus & Co is a brand perhaps most notable for this very release: The Cigar Blend. Named after the man himself, Joseph A. Magnus was a 19th-century distiller and blender in Cincinnati, who founded his whiskey business in the late 1800's and was most notable as a pre-Prohibition blender "ahead of his time." The business was shuttered by Prohibition and remained dormant until 2015, when the great-grandson of Magnus, Jimmy Bedell, ushered in the brand's revival. A short year later, Nancy Fraley , a highly regarded blender of our time, introduced the first modern bourbon explicitly designed to pair with cigars post-Prohibition. The idea was inspired by French Cognac "cigar blends", a tradition that bourbon hadn't really adopted yet. Following the initial release in 2016, cigar blends started popping up everywhere, and while the sub-category is not mandated, Joseph Magnus Cigar Blend Bourbon is often viewed as the template and reference point for this blender-driven experiment. Fraley uses the coupe mère, or "mother blend," tradition for these releases, which consists of triple-cask bourbon (already finished in Sherry and Cognac), and older bourbon stock, often 11 to 18+ years old, which are then split into multiple barrels to marry and then divided into separate Armagnac barrels for the final finish. Between 2016 and 2019, only 14 batches of the Cigar Blend were released. As of 2026, there are 500+ batches to date , with the number continuing to climb. But this isn't due to demand—this is a structural feature, and it's all thanks to the coupe mère method. Instead of one blend equalling one release, the "mother blend" allows for multiple releases. However, this shouldn't be confused with the solera method, where a blend is topped off continuously and perpetually blended. Once the coupe mère is used, it's gone, and another is created with the same base components. As someone who does not smoke cigars, the hype around these releases fell into the background for me. It wasn't until I was introduced to other cigar blends, through samples or bottle shares, that I realized my palate quite enjoyed the flavors meant to stand up to cigars. With this newfound knowledge, I have since ventured into this bourbon subcategory with an open mind and palate. And since these releases are more readily available, the stars aligned one day at my local liquor store, and a bottle of Joseph Magnus Cigar Blend was welcomed home. Was it worth the wait and the slight hit to my wallet? Let's dive into the tasting notes and find out! Company on Label:  Jos. A. Magnus & Co Whiskey Type:  A blend of straight bourbon whiskey Mash Bill Percentages: Undisclosed Proof:  112.7 ° (56.35%) Age:  NAS MSRP: $189.99 Further Identification:  Batch 417 is constructed through a proprietary coupe mère and finished in individual Armagnac casks Nose:  Immediately, this gives off barbecue vibes, with high-flying vanilla tones and a little proofy punch, but this is cask strength whiskey I'm smelling, after all. It doesn't take long for the alcohol to evaporate and usher in lovely apple tones, red delicious apples, in particular, with a bubbling glass of cream soda, a bowl of partially melted vanilla ice cream, and a candied orange garnish. Swirling releases the rich, abundant oak tones that were seemingly waiting in the wings, heavy on cinnamon, earthy, and sharp, like cinnamon sticks. As my hands warm the glass, the liquid transforms, offering a slight hint of umami, earthy new leather, and a dense, tomato-paste smell. There's a distinct texture in my nose here, tingly and enjoyable. The oak comes in and out at the right times, reminding me of seasoned oak and delaptated rickhouses where the temperature is unfelt and perfect. It's time for a sip. Returning to the nose after a few sips amplifies the aromas in a lovely way with notes of newspaper, Nilla Wafers, ginger tea, molasses, Biscoff cookies, and maple candy. The empty glass smells of brown sugar, paper bags, and cooling candle wax. Palate:  This is a tongue-tingling, oak-forward first sip . The proof is prominent, being the first sip of the day, but the tastes are intriguing, leading with notes of dirt and leather, and sweet corn fritters. A second sip layers on old-fashioned hard candies, gingersnap cookies, and a wisp of saffron. The heat is still pronounced but not off-putting, and slides down my chest in a welcoming way. The oak influence is also present and accounted for, with clove and cinnamon leading the pack. There is a slight tannic, dry finish, which isn't too surprising given the ages of bourbon in this blend. There's also a hint of nuttiness here, leaning on the bitter side, like walnuts. Additional sips and swishes bring about a subtle sweetness between the spicier notes. I find melted milk chocolate and shaved vanilla bean most notable. The earthiness remains, transforming into tomato paste, tobacco leaf, and grape skins. As I work my way through the glass, I can't help but note the patience this pour requires. The flavors are evolving, but the presence of oak spice slightly mutes that evolution. I also wonder if the oak influenced the creaminess that may have come through more on the palate, and how a cigar may change these flavors in turn. My final sips consist of burnt sugar, cinnamon powder, and corn bread crumbs. TL;DR: A complex array of oak influence with a less-than-creamy palate Rating:  4/5 Really good. I want one of these on my shelf. As I continue to explore more of this sub-category of bourbon, I still stand by my belief that cigar blends can be enjoyed by cigar smokers and nonsmokers alike. Depending on how tolerant your palate is of less traditional bourbon flavors, your mileage may vary. These blends do not skimp on the robust flavors. I, for one, applaud a dram that keeps my attention from start to finish, and this one did just that. 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 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.

The first cigar blend from Barrell Bourbon has officially landed, and I'm surely not the first person to wonder why it took them so long. Cigar blends soared onto the whiskey scene a few years ago but seem to have fallen off recently, suggesting their time in the limelight has passed. It seems I may be wrong in this thinking. The buzz around this release is real. Heck, I'm excited about it, and guess what? I don't even smoke cigars. You don't have to be a cigar enthusiast to enjoy a cigar blend. In fact, that's exactly what Barrell Bourbon notes on their back label: "Refined yet expressive, it's equally compelling with or without a cigar." What are the key highlights in a cigar blend that make it a "cigar blend"? Well, intention, first and foremost. This blend is meant to stand up to the bold, smoky, and earthy flavors of a cigar. Which means the whiskey should have a richer flavor profile, a higher proof, fuller body, and bolder notes that lean sweet and spicy. It's also inherently more complex since the purpose of this pour is to slow down as one does when smoking a cigar. Complexity can take many forms, but often involves finishing casks. For Barrell Bourbon's cigar blend, they used Madeira, Armagnac, rum, and Hungarian oak casks to finish their blend of Kentucky, Tennessee, and Indiana bourbons aged 7.5 to 18 years. I've had many experiences with Barrell Bourbon releases, and at this point, I hold trust and respect for their blending team. This is what they do! And while I try to release any expectations for any whiskey I review, it's hard not to feel some anticipation when the inherent qualities of a cigar blend are at play. Thank you to the fine folks at Barrell Bourbon for providing this bottle. I'm always so grateful for the opportunity to intentionally explore whiskey alongside what I love to do— write ! And thank you, dear reader, for spending time here with me . Are you ready for the tasting notes? Let's get to it! Company on Label:  Barrell Craft Spirits Whiskey Type:  A blend of straight bourbon whiskeys Mash Bill Percentages: Undisclosed (multi-mashbill) Proof:  111.2 ° Age:  7.5 years (7.5 to 18 years) MSRP: $84.99 Further Identification:  This blend was finished in Madeira, Armagnac, rum, and Hungarian oak casks Nose:  As I lift the glass to my nose, the leading aromas are spice and tropical notes, like someone sprinkled cinnamon on grilled pineapples. The ethanol is a bit much, making it hard to nose, but I’m not discouraged; sometimes higher-proof pours need a bit more time to relax in the glass. After an additional ten-minute rest, I’m greeted with more balance and vibrancy. I find sweettarts, roasted cinnamon, baked pineapple, and raspberry chocolate tart. Deep inhales bring in allspice and clove, while swirling releases notes of vineyard grapes and steeped black tea. There’s a lot going on here, and I’m curious to see what a sip will do. And it does wonders! The nose has transformed into buttercream, with notes of leather and tobacco present now, and a more pronounced vanilla quality, cakey and moist, rich molasses, and those tropical fruits throughout, pineapple, and a wisp of coconut. This transformation tells me this is an all-encompassing blend for the senses, favoring none over the others, yet complementing them—the nose and palate sync once both are experienced. It's a satisfying experience. As the liquid disappears, molasses and brown sugar ramp up. The empty glass smells like roasted marshmallows, graham crackers, and amaretto. Palate:   Hm, this is nice, what a creamy mouthfeel, a note I did not find on the nose. The flavors coating my tongue are sweet, spicy, decadent, and creamy. Wow, I’m surprised. The nose did not lead with such cohesion, and I’m only one sip in! A second sip is just as creamy and lovely, goodness, the sweet vanilla buttercream, candied cherries, and cinnamon bun filling, I'm swooning. It’s so well balanced on my tongue. This is artistry. The linger is long, transforming into earthy notes of corn husks and sugar cubes. More sips layer on the fruit characteristics, leaning more into baked apples, lemon slices, and cherry juice. My final sips are just as lovely as the first, if not even more cohesive and balanced. Every part has its place and is tucked in for a cozy night in, where comfy pants and messy hair are required. TL;DR: A beautiful blend that's both approachable and complex Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. Wow. I'm impressed. Barrell really hit it out of the park on a sleeper of a blend I thought was past its prime. The balance, the complexity, and the affordability make this one of the top pours I've had yet in 2026. Having recently purchased a bottle of Joseph A. Magnus Cigar Blend, I will absolutely venture into head-to-head land and hope to document my findings here soon! 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 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.

“The most important step a man can take. It's not the first one, is it? It's the next one.” – Brandon Sanderson, Oathbringer Few whiskeys have eluded me over the last 8 years of whiskey hunting. Despite living in a thriving spirits market with great retailers offering fair loyalty programs, King of Kentucky seemed to always be my white whale in Massachusetts, though I never had it at the top of my wish list either. That all changed early this year, when I won the right to purchase a bottle in Liquor Junction's yearly raffle . When I got the phone call, the usual suspects were already gone. This 17 year Kentucky straight bourbon—that came out of a barrel that yielded just 62 bottles—felt like the best thing on the list. Despite the MSRP climbing all the way to $400 this year, I gleefully shelled out so I could finally own my first. I have tasted several of these through the years thanks to great whiskey friends, but the hunt was finally over to add this to the hallowed shelves of the whiskey study . When I think of pinnacle ultra-aged cask strength bourbon, my mind usually turns to George T. Stagg —the ever-consistent top end of the Buffalo Trace Antique Collection. For my palate, a good blend of mouthfeel, rich flavors, and evolving complexity is just what I am looking for in a special occasion splurge bottle. When the price tag soars well beyond $100, I'm looking for some wow factor. At an MSRP of $400 for the 2025 release, this damn well better raise some eyebrows. It's worth noting here that while whiskey writers will often talk in terms of vintages, broadly using the overarching term of the "2025 release," the traditional King of Kentucky bottling is a single barrel product. While all the 2025 release bottles are aged 17 years, the proof and aging location may be different from barrel to barrel. This particular barrel came from the 4th floor of Old Forester warehouse J, which shares an interior wall with warehouse I in Shively, Kentucky. It is numbered on the back label as barrel number 23, pulled from rick 6. Why they called the floor a "location" on the label is beyond me, a quirk of one of the oldest brands in Kentucky, I suppose. Also in recent news , the King of Kentucky line has expanded beyond single barrels and into small batch releases, with the first 3 being released in February of 2026. The blends so far have consisted of a new mash bill for the brand, 75% corn, 15% rye, and 10% malted barley, which is a departure from their usual 79/11/10 recipe. Ages for the constituent barrels have ranged from 12 to 18 years, and while the MSRP is $100 cheaper than the single barrel releases, the general consensus that I am hearing around the horn is that you're better off saving your money. I myself have left all 3 batches sitting on liquor store shelves across the Massachusetts market I whiskey hunt. Despite this general negativity that seems to be growing towards the King of Kentucky name given the dilution that has occurred with the advent of small batch releases, I will approach this review with a fully open mind and my standardized, long-form, well-reasoned approach to tasting whiskey, which you can always find in my editorial policy . Now let's taste some whiskey, shall we? Company on Label:  Distilled and bottled by Brown-Forman Distillers Co. , Louisville, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  79% corn, 11% rye, 10% malted barley Proof:  127.9° (63.95%) Age:  17 years MSRP:  $400 Further identification:  This is barrel 23 from rick 6 of warehouse J, aged on the 4th floor Nose:  Upon first lifting the well-rested glass, I find uber-rich oak that comes across in a manner that smells slightly vintage. I'm surprised by the softness of the undertones here: delicate raisin, graham cracker, and hints of milk chocolate slowly ooze out of my glencairn. Perhaps the aromatic reticence is due to the slightly chilly temperature at my review desk today. Warming the glass in my hands amplifies the obvious wood spice of black pepper, allspice, and cumin. Deep inhales are neat and approachable. Milk chocolate continues to be a leading character in this deeply aged bourbon aroma wheel. Layers of patchouli, vetiver, and leather show off the obvious age as my mind turns to the rich smells of a Kentucky rickhouse. As the glass continues to warm, rich buttercream frosting mixes with gardenia in a sudden expression of deeper complexity that widens my growing smile. After a taste, I dare not smile too wide for risk of drooling from the mouthwatering sips ahead. The aromas I find are turning darker now, with more of a damp bark character taking over for a time. Nosing further, the glass returns to the chocolate, now formed into a clearer memory of Tootsie Rolls. The empty glass smells of newspaper, old textile mill wood floorboards, and sweet modjeska. Palate:  On first taste I find my taste buds a bit overwhelmed with intensity. Bold wood character is expressive but not tannic or drying here. My mouth immediately starts to water, my salivary glands putting in work to dance with the heat of 127.9 proof bourbon. Hints of graham cracker and confectioners' sugar stick with me through the drool. Another sip is less shocking and more flavorful, with the fruit character that was massively tamped down on the nose coming swinging in like a wrecking ball. Notes of dried cherry, candied peach, and sticky raisin swirl in slow-fading intensity. After a long break to nose further, I return to the powerhouse pour in front of me. This is one of those flashy pours that jump around to quite a few notes all in one go. I find zaps of mint that somehow quickly shapeshift into a pool of oozing caramel before settling into a mouthful of blended charcuterie fruit. My last sip leans heavily into the land of fruit with dehydrated strawberry, salted peach, and light pear tones. The finish is medium with pancake sweetness and a boozy vanilla frappe vibe that holds strong for some time. TL;DR: An intense, old bourbon that will leave your mouth watering Rating:  4.5/5 Absolutely delicious. Enthusiast-grade pour. This is a really solid pour, one I admit I have probably been revisiting a few more times than I should have over the past month... but when it's good, it's good, right? On my first pour from the bottle, I admit I was quite enamored, but I was also in front of the camera , and fresh crack first impressions do not live up to my editorial policy standards. Since then, I've been revisiting and triangulating my thoughts, and with each revisit, I remain satisfied but not wowed. While this goes well beyond what you would expect out of an Old Forester barrel proof single barrel , it doesn't quite live up to the likes of George T. Stagg . Perhaps that's just the fickle nature of Old Forester distillate; some of it is incredible, some of it is crap, and much of it lands somewhere in between. The 2025 King of Kentucky 17 year single barrel 23 was a lovely short barrel to get to pick through, but I'm not sure I will be hunting King of Kentucky too much moving forward given the high price tag and the quality not quite living up to my desires to find pinnacle whiskey. If you've got the means to splurge on this one, though, it's definitely a delicious bourbon. 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.

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 25A 7: Batch 23A 8: Batch 5 9: Batch 22A 10: Batch 16 11: Batch 25B 12: Batch 24A 13: Batch 24B 14: Batch 22B 15: Batch 24D 16: Batch 25C 17: Batch 23B 18: Batch 23C 19: Batch 25D 20: Batch 13 21: Batch 24C Stagg Jr Batch Information: All the Proofs and Release Dates Key: Batch — Proof / ABV — Release Date 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!

“What's it mean; are you determined To make modern all mankind? If so, you should be be-sermoned And brought back to healthy mind.” – Charles C. Abbott At the last quarterly tasting for the Whisky Legends, several interesting and historically significant bottles turned up on the sidebar for the weekend. Being from the Boston area and having tasted a Bixby bottled Old Crow at a previous Legends tasting, one bottle in particular caught my eye. Enter my first introduction to Old Hermitage Rye Whiskey Reserve, distilled at the Hermitage Distillery, Frankfort, KY, and bottled in the 1915-1917 timeframe by Bixby & Co. in Boston, Mass. Curt Kolcun , cofounder of the Vintage Whiskey Society , graciously brought this bottle along to share with me and the other Whisky Legends tasters. Curt curated the background research, photos, and documentation for this collaborative review on a fascinating old Kentucky distillery. Further down below, I'll get into the deep dive tasting notes and speculate a bit on what I think made this vintage whiskey taste the way it did, way back before Prohibition wiped it out. The Courier-Journal, Tuesday, March 25, 1913 The Hermitage Distillery was organized in 1862 by Gaines, Berry & Co., with the distillery itself built in 1868 along the Kentucky River in Frankfort. The firm was comprised of W. A. Gaines, Hiram Berry, and a young E. H. Taylor Jr., who helped finance construction. Named after President Andrew Jackson's legendary Tennessee estate, the Hermitage was built to be something truly grand & innovative. Hermitage Distillery In 1868, the firm reorganized as W. A. Gaines & Co., bringing in New York capital partners and expanding aggressively. The company soon purchased the Old Crow Distillery on Glenn's Creek in Woodford County, and by the late 1880s, the Hermitage was mashing 1,000 bushels a day, and together with their Old Crow Distillery, they were the two largest sour mash distilleries in America. The Hermitage Distillery was Gaines' flagship production site for its own signature brands: Hermitage Bourbon and Hermitage Rye. The distillery stood apart from typical Kentucky steam copper distilleries of its era through a series of deliberate, science-driven design choices modeled on the finest Scotch whisky distilleries. Its most significant innovation was the complete isolation of steam from the production process—while steam powered the works, it was never permitted to come into direct contact with the grain, malt, beer, mash, or spirits at any stage, preserving the integrity of the raw ingredients. The mash was instead boiled using a patent copper coil rather than direct steam injection. The "singlings" (first distillation) were conducted in a large copper receiver boiled by an open wood fire, with the furnace mouth placed entirely outside the building, meaning no open flames were permitted inside the distillery at all. The cooling and condensing system was equally impressive, consisting of immense tanks holding several hundred feet of copper coil over which a constant stream of cold water passed. This combination of fire-external design, patent copper coil mashing, and a massive copper-coil condensing system made the Hermitage one of the most technically advanced whiskey facilities in Kentucky. One interesting fact: while the Hermitage distillery was very innovative, they were using the same still used by James Crow to make his famous Old Crow whiskey. It's for this reason that Hermitage has often been looked at as a sister distillery to Old Crow. Unfortunately, Prohibition shuttered the Hermitage distillery forever. It was converted to a chair factory during Prohibition and was ultimately razed in 1945. Further details on the Hermitage Distillery: Further details on W. Bixby & Co.: Now for the hometown hero: the Boston tie-in. W. Bixby & Co. was a premier wholesale liquor merchant—what we might call a family packie—located at 153 Washington Street in Boston. This would be most like an NDP operation of today; they would take in sourced barrels and bottle them with their store name listed on the label. These guys were doing store picks before store picks were cool. Under the leadership of Winthrop Bixby, the firm specialized in selecting and bottling ultra-premium stocks from Kentucky’s most technologically advanced facilities, most notably the W.A. Gaines & Co. Old Crow and Hermitage Distillery stocks. Catering to the New England social elite, Bixby distinguished their 1915–1917 bottlings with high-end packaging hallmarks, including ornate font labels and protective foil capsules that you can see on this bottling, ensuring that their hand-picked ryes would have the security and longevity that discerning whiskey drinkers were demanding. Unlike many competitors who pivoted to medicinal whiskey during the 1920s, Bixby largely shuttered its spirits operations at the onset of Prohibition, leaving behind rare, high-quality time capsules like this one that remain amongst the most coveted pre-Prohibition gems for modern whiskey drinkers. Tin top foil capsule bottle details, suggesting the bottling date range of 1915-1917 Nose:  Rich chocolate mousse blends with lemon frosting on first lifting the glass to my nose. The left nostril finds the creamy vanilla tones, while the right nostril finds brighter zested lime and intoxicating sweet gardenia in tones of green and white. Returning both nostrils produces such a lovely blend of cherry ice cream, lemon bar, and warm baked chocolate chip cookies. Returning to the nose after a sip reveals light butterscotch, graham cracker, and subtle floral undertones still proliferating. This is delightful whiskey to nose through, never waning, fading, or falling flat. Consistency is key with this whiskey, something this particular distiller has clearly mastered. The elegance of the creamy rye character here has left me with a wide smile, closed eyes, and cradled hands protecting this most cherished and historically significant whiskey. Thinking deeper about the aromas entering my nose, it reminds me of a creamy nigori sake that I am surprised and delighted by. Deep inhales late in the glass get easier and more reticent, signaling a full circle finale to the hour-long sensory experience that has been patiently exploring a dram of whiskey that was likely distilled in the late 1800s. The empty glass smells of candied orange, raspberry tart, and whipped cream. Palate:  My first taste is as balanced and delectable as the nose led with, producing refined yet distinct maraschino cherry juice, peach flambé, and lemon meringue pie. It's a pervasive sip that coats every corner of the mouth with a sweet cream that really leans into that lemon meringue vibe. Another sip and swish induces a chill as it reveals a beautifully clean example of whiskey from a bygone era—liquid gold, boldened by the perfected distillation of America's favorite flavor grain: rye. The linger is long, fascinating, and utterly delicious, striking the taste buds with the confidence of a masterfully created lemon tart from a French patisserie. My goodness, just like the nose, the consistent greatness in every sip is such a treat. Most distinctly, I find lemon in all its most wonderful forms: zest, frosting, pie, candy—you name it—it's all there. It sits on the tongue in rolling undulations that subtly tease out the deeper complexity of cherry, raisin, date, phyllo dough, and honey. It starts in the middle of the tongue and remains there for an incredible duration, while tangential bliss spills backwards and down into the chest. For something that is supposed to be inherently boozy, this whiskey shows no tell of even containing a trace of alcohol, a sneaky nod to its refined character—doubly impressive for a rye whiskey. My last sip teases out graham cracker, orange creamsicle, and an uber-long finish of the ever-consistent lemon meringue pie note. TL;DR: A delightful example of elegant and refined pre-Prohibition Kentucky rye whiskey Rating:  5/5 Pinnacle whiskey. A true rarity in quality. This is a notably different style of vintage rye whiskey than I am used to. While my palate may typically skew towards the old Pennsylvania pure ryes , this Hermitage Kentucky rye is completely different from the powerhouse of flavor of Old Overholt or the bodacious bubble gum of Monongahela rye from a similar era. This whiskey is the epitome of refined and balanced, yet utterly flavorful, coating, and complex. The cleanness I wrote about throughout my tasting is highly likely to have come from the no-steam, no-fire internal distillery setup of Hermitage that Curt highlighted. Based on my tasting notes, I'm fairly confident this has a much higher rye content than later examples of Kentucky rye, perhaps as high as 85% rye with 15% malted barley behind. Based on the obvious influence of the grain and distillation techniques still present, I'd estimate the whiskey within was aged for around 8-10 years in oak. Neither of these speculative opinions could be validated with concrete evidence from Curt's research. I sampled a pour of this both on a fresh and sober palate as well as after a lineup of other wonderfully complex whiskeys, and this pour really stood out. I have found myself daydreaming about the depth of flavor on this just about every day since I tried it, and I'm finally glad to share the experience with you, my dear reader. Huge thank you again to Curt Kolcun for the never-ending stream of generosity, the depth of research, and the commitment to elevating the conversation on the importance of old, dusty whiskey today. Modern distillers beware: the greatness of vintage Hermitage rye will likely haunt my palate for years to come. WRITTEN BY: NICK ANDERSON With over a decade of tasting 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.

Part of what makes whiskey hunting every winter so fun is the not-so-rare bourbon release like Colonel E.H. Taylor barrel proof bourbon, which shows up far more regularly than the likes of the Buffalo Trace Antique Collection . This year, however, the Colonel does show up in the Antique Collection, with the addition of the E.H. Taylor bottled-in-bond expression , which is extra-aged to 15 years and 4 months and bottled at 100 proof. In preparation for addressing my top bourbons of the year, I tasted that expression, and it ultimately left a lot to be desired. That finding drew me towards this year's Barrel Proof expression—batch 14 in the series that began back in 2012. E.H. Taylor Barrel Proof Batch List: Batch 1: 134.5° (2012) Batch 2: 135.4° (2013) Batch 3: 129.0° (2014) Batch 4: 127.2° (2015) Batch 5: 127.5° (2016) Batch 6: 128.1° (2017) Batch 7: 129.7° (2018) Batch 8: 129.3° (2019) Batch 9 : 130.3° (2020) Batch 10 : 127.3° (2021) Batch 11 : 129.0° (2022) Batch 12 :   131.1°  (2023) Batch 13 :   127.3°  (2024) Batch 14: 127.2° / 127.3° / 127.4° (2025)* *Update: 2025's release saw a weird phenomenon occur, where very shortly after the first reports of 127.2 proof batches started to hit store shelves, another version of this bottle was also turning up in smaller numbers at 127.4 proof. Shortly after that, we found 127.3 proof bottles turning up, which unfortunately is the same proof as batch 13, which was released in 2024. Recently @distractedanddiverted did an excellent video showing the difference between batch 13 and batch 14 by rotating over clear views of the laser codes in their Instagram post . The two different bottles of 127.3 proof E.H. Taylor Barrel Proof bourbon featured an L24298 laser code and an L25296 laser code, meaning the first was bottled last year under the batch 13 moniker and the L25 was bottled more recently in 2025. Do you think this means there are potentially more than 3 batches from 2025 that we don't even know about? Does it signal a distillery blending in higher quantities than ever before? Questions for you to noodle on... Since this year's release I am reviewing is another repeat proof, I'll reiterate how to read laser codes on bottles so you know definitively which specific batch you have based on something more than just proof. On the lower edge of your bottle, look for faint white font; you will likely have to tilt the bottle towards a light source to find it, as it doesn't have any noticeable texture to the touch. When you find the letters, the first 3 are the important ones. "L" just means it was bottled on Buffalo Trace's bottling line, and the next 2 numbers are the bottling year. L25 means 2025, and L15 means 2015 in the case of the 127.2 proof batch 4. You can see a great image example of this in my review of batch 13 . The bottle under review here is the 127.2 proof batch, which has a laser code of L25176. I managed to score this from one of my local Massachusetts retailers for MSRP. I paid for this with my own money for the purposes of this review. In accordance with my editorial policy , I tasted this bottle a minimum of three times neat in a glencairn on a fresh palate before writing my tasting notes and offering an honest rating. If this level of transparency is resonant with you, please consider subscribing to my newsletter or sharing this review with a friend. Company on Label:  Distilled & bottled by Old Fashioned Copper Distillery (Buffalo Trace), Frankfort, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed Buffalo Trace mash bill 1 (low rye) Proof:  127.2° Age:  NAS (assumed to be roughly 8-12 years) MSRP:  $80 (2025) Buy online:   Frootbat Further identification:  The 2025 release of Colonel E.H. Taylor Barrel Proof was first released in October of 2025 alongside the once-yearly allocations from the Buffalo Trace Antique Collection Nose:  At first glance, this is surely a well-aged Kentucky bourbon. Prevalent level oak leads the way before crushed red grape and macerated cherry bubble to the surface, bringing with it a light tingle in the nostrils. Rolling the glass to coat the entire surface produces rich chocolate Swiss roll cake aromas before loud raspberry roulade swings in as an agreeable compliment. Long inhales offer slight hints of anise, vanilla saltwater taffy, and oak sprinkled with flecks of black pepper. After a sip, things only get more comfortable as gobs of caramel flood into my nostrils. There's a slightly drying, crisp cleanliness characteristic here that reminds me of stepping out into cold, dry air after having taken a hot shower inside, skin steaming into the night. Earthiness builds with time as the oak influence makes itself known, and this remains quite consistent and mellow throughout the latter half of the glass. My empty glencairn smells of Play-Doh, horse barn hay, truffle butter, and leather. Palate:  Right away this glass feels well balanced between fruit and wood spice. Cherry cordial tones are immediately bolstered by pumpkin pie and graham cracker layers that feel well integrated from the very first sip. I'm surprised by how soft it lands on the tongue despite being an uncut and unfiltered bourbon bottled at 127.2 proof; there's basically no heat to this, even as a first sip of the day. Another taste offers more cherry tones, now leaning more into a cherry wine feeling as some tannins creep across the tongue. The linger is all red licorice and snickerdoodles. A long sip and swish elevates spiced tea tones like cardamom, cinnamon stick, and clove over black tea. Sipping near the bottom of the glass, I find cinnamon and nutmeg tones leaning in a bit harder, and the fruitiness subsiding. Light cherry tones can still be found as a strong undertone; it just doesn't deliver as crisp and clean as maybe a Taylor small batch or single barrel would. While never venturing too far into any one category (sweet, creamy, or oaky), this demonstrates the core range of a Kentucky bourbon quite solidly. My last sip is a rush of all fruit again, which is a lovely surprise as raspberry, plum, and cherry tones proliferate in an effervescent send-off. The linger is medium-long with caramel apple pie and ganache tones that are both comfortable and enjoyable. TL;DR: An easy-sipping barrel proof bourbon that doesn't disappoint when tasted on its own Rating:  4/5 Really good. I want one of these on my shelf. While this doesn't quite reach as high as some of the older batches that I really enjoyed, like batch 9 and batch 10 , this year's release manages to draw a strong line in the sand for what Kentucky bourbon should taste like. It likely won't stand up to some comparison tastings, but by maintaining perfect drinkability, this release should be approachable for whiskey drinkers of all levels, though longtime enthusiasts who have tasted quite a bit may find it a bit underwhelming. Despite this subtle qualm from me, I know this will be a release that serves folks much better than the new E.H. Taylor bottled-in-bond BTAC release will. 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.

In Bardstown Bourbon Company's latest distillery reserve release, its commitment to innovation is showcased in a Garryana Oak barrel finished bourbon, offered in 375ml bottles exclusively at its gift shop and tasting room in Louisville. This particular expression features a blend of 3 bourbons, aged 9 and 10 years, each with a different mashbill of corn, rye, and malted barley. The blend was finished (also known as double barrled, for those paying attention) for 10 months in 10 custom barrels, homemade by  Oregon Barrel Works , a micro-cooperage producing just 1,000 barrels a year. For those who nerd out on cooperage, here's where it gets neat. Garryana oak, the wood used for the finishing barrels, is a native oak to the Pacific Northwest. Garryana is a white oak with more irregular, knottier grain, making it more difficult to work with than American oak, which is why it's typically used as a finishing barrel. Additionally, garryana oak tends to impart a more earthy, forest-like quality and spice-forward tones due to the chemistry of different oak compounds. Specifically, Garryana carries a higher quantity of nuanced tannins than traditional American oak. For those wanting more information on why and how oak matters in whiskey, check out this article from Whisky Advocate I'll be honest, the thought of cutting down these trees to make double oak whiskey clenched my heart when I first opened the box and absorbed the details on the label. Until a disclaimer (of sorts) was presented inside the box. The trees cannot be farmed or cut at will. They can only be gathered from fallen trees and sanctioned harvests, then sent to the artisans at Oregon Barrel Works to mill, season, build, and toast, all on site. It seems Bardstown Bourbon Company is on a mission of flavor, with the finishing barrel front and center in crafting this limited release. The barrels used to age this blend also feature a three-hour toast to unlock deeper flavor and complexity in the red layer, and were aged on the 6th floor of the Bardstown warehouse during the summer as well. I think it's great that a brand like Bardstown can partner with a micro-cooperage like Oregon Barrel Works to create a rare and unique expression. Thank you to the team at Bardstown Bourbon for providing a bottle to taste through for a no-strings-attached review. I would not have had the opportunity to try this without the gene rosi ty of brands like Bardstown. It is our mission here at AmongstTheWhiskey.com , to review on sober palates at least three times so we can offer candid and well explored takes on the experience. I personally do not get paid for these reviews, nor do I err on the side of dishonesty to maintain brand loyalty. My mission is to review the whiskey in my glass and provide honest assessments for those seeking to be more informed and intentional in their whiskey choices. And since you're here, that means you. Thank you! Onward to the tasting notes, shall we? Company on Label:  Bardstown Bourbon Company Whiskey Type:  A blend of straight bourbon whiskey finished in garryana oak barrels Mash Bill Percentages: 80% Kentucky Bourbon (70 corn, 18 rye, 12 malted barley), 12% Indiana bourbon (75 corn, 25 rye, 4 malted barley), and 8% Kentucky bourbon (74 corn, 18 rye, 8 malted barley) Proof:  107.5 ° Age:  9 years (9 to 10 years) MSRP: $99.99 Further Identification:  The blend aged in 10 garryana oak barrels for 10 months Nose:  The aromas open with rich allspice and whole roasted coffee beans, with a sweet kick of brown sugar, butterscotch, and musty oak. My eyebrows are raised. I'm intrigued. Swirling releases notes of crème brûlée, in addition to diner coffee and a cream cheese danish. After a bit of rest in the glass, the aromas develop into more floral and potpourri tones. The oak is quite pronounced but in a nostalgic way for me, like walking through an old wood barn with light shining through the cracks, reflecting specks of dust that take on the appearance of glitter. There’s a bit of a meatiness to this, too, like steak dredges found at the bottom of a cast-iron skillet. Slowly, I work my way through, as a nice melody of vanilla, butterscotch, and allspice ebb and flow in my nostrils. After twenty minutes, the nose turns to buttercream frosting, quite the surprise, and one that has me eager to finally take a sip. After several sips, the oak is much more pronounced on the nose, with more citrus notes that align with the experience I had on the palate. There's also more ethanol wafting out of my glass. But that blows off quickly. Digging my nose deep in the glass, I tease out some leather and tobacco, but it’s faint and fighting against the oak spice. That alone has me curious about the unfinished blend. The empty glass smells like tissue paper and an empty vanilla ice cream carton. Palate:  It's a lively first sip that leads with a silky mouthfeel. Classic bourbon notes of caramel and vanilla are present and accounted for—never tardy, those two, with a blend like this. Not long after, oak spice rushes in like it's got something really important to say, then kind of stalls out until mid palate, which presents as a symphony of allspice, cinnamon, and clove—well-balanced in composition. It's the finish that holds the spiciest experience, but, being the first sip in several days, I know better than to trust this as the truth. A second sip reinforces and amplifies what was found in the first: vanilla and caramel, with the tiniest hint of plum and, ah, yes, butterscotch. The cinnamon spice, hot tamales candies to be specific, comes in fast and hot again before rushing into a bit of a drying citrus note. The linger reminds me of grocery store key lime pie, kind of strange, kind of okay. Additional sips and swishes balance and marry the flavors on my tongue, which I consider a lovely way to layer a tasting experience. My final sip is one I’m not sad to see arrive, but all the same, I’m glad to have tasted something familiar yet different. TL;DR: A unique taste on double oaked whiskey well worth sipping Rating:  4/5 Really good. I want one of these on my shelf. Rebarreling whiskey can truly be hit or miss, with many check marks in the "miss" category for me. This particular offering is undoubtedly unique; that's true just by reading about it. The barrels used to finish relatively older whiskey worked out in Bardstown's favor. Was this because of the rare garryana oak? The toasting process of the barrels? The 10-month aging limit? The older-aged whiskey that was used in the blend? I don't have the answers, but when whiskey makes me curious, that's a check mark in the "hit" category. 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.

“If you develop the habit of success, you’ll make success a habit.” – Michael Angier With spring just around the corner in New England, my mind always turns to Irish whiskey. Negating the obvious obligation of celebrating St. Patrick's Day, those first sunny days fit for a picnic are also some of the most incredible moments to share a glass of uisce beatha— the "water of life." This was a fun surprise from Redbreast; I was shocked to see a bright blue box shining on the shelf at my local liquor store. Pulling the bottle down and looking at the packaging further, I was even more shocked to see "moscatel wine cask edition" prominently displayed on the front in shiny, gilded lettering. The Iberian Series has been quite a hit for the brand, and their PX Edition has been living rent-free in my head for quite a few years now. Having never really had any moscatel wine before in any memorable capacity, I started my tasting journey with a small bit of research. What is moscatel? Moscatel is a family of old grapes from Spain. These highly aromatic grape varietals are often made into fortified wines, which means they are typically proofed up with a higher ABV spirit, such as a neutral grape brandy, in order to give them a boozier dessert wine robustness. Fortification was born out of necessity in the 16th and 17th centuries, long before refrigeration and modern bottling equipment came along. If wines were not fortified, they would often oxidize or spoil on long, hot sea voyages. For those already familiar with other wines used in whiskey finishing, moscatel stands out for its ability to impart brighter characteristics such as fresh citrus zest, floral honey, and sun-drenched sweetness. This particular whiskey was blended from Midleton stocks ranging from 9 to 11 years of age before being re-casked into moscatel-seasoned hogsheads. The casks were sourced from a historic, family-owned winery in Málaga, Spain, called Bodegas Quitapenas, which seasoned the casks with their moscatel wine for 16 months. While this may not be as syrupy as some of the other Iberian Series wine finishes we have seen, such as Pedro Ximénez sherry, tawny port, or the ever-consistent oloroso-finished Lustau, I'm still quite excited to taste the impact on this single pot still Irish whiskey. Let's get into a review, shall we? Company on Label:  Redbreast (Midleton Distillery) Whiskey Type:  Single pot still Irish whiskey Mash Bill Percentages:  100% malted and unmalted barley Proof:  92° (46% ABV) Age:  NAS, though confirmed to be a blend of 9 to 11 year whiskeys finished for 16 months in moscatel-seasoned oak casks from the Bodegas Quitapenas in Málaga, Spain MSRP:  $110 Further identification:  The laser/lot code indicates this was first bottled and distributed in late 2025 Nose: On first lifting the glass, I find aromas of passionfruit and pansies, both delicate and sweet. Deeper inhales produce tart red raspberry dashed with confectioners' sugar. In the right nostril: bolder oak with hints of leather and resinous cedar grilling planks. In the left nostril: light biscuit aromas ooze into buttery tones bolstered by cardamom and earthy saffron. The nose is deeper than most Irish whiskeys, already going far beyond the classic sugar cookie sweetness of single pot still. Deep inhales are warm and inviting without putting off any heat. It remains a fairly shy nose, not too in your face, but if you have a well-calibrated sense of smell, there's quite a bit to find here. Delving the nose deeper into the glencairn, I find linen tones taking over the senses, smooth and bright. Returning after a few sips, the aromas continue to bloom in floral waves of lavender, chrysanthemum, and gorse. Vanilla tones build slowly before a massive explosion of butterscotch suddenly takes my nostrils by storm. For a few fleeting inhales, I'm in heaven. The rich sweetness eventually gives way to saltwater taffy and crisp winter air. The empty glass smells of mulberry jam and malted barley. Palate:  On first sip, an undeniable sweetness blooms across the tongue. Starting from the center of the top of my tongue before rolling backwards, I find the same passionfruit the nose led with, followed by honeysuckle and a lovely lingering red raspberry. The consistency across the senses here is a lovely experience. Another quick sip confirms the elegance of the mouthfeel, like buttercream frosting slowly spreading across the palate while simultaneously melting into every taste bud. Exploring further introduces the lovely pot still oil tones I crave in modern whiskey. Consistency is key here—the palate continues to deliver the base notes it started with but layers in subtle nuances of coconut, honey, and lemon ginger tea. The linger is soft but pervasive, leaving mostly tea tones in the mouth. Nearing the bottom of the glass, I find a bit of grilled pineapple and more herbal tones swinging through behind it, always with the oily, buttery sweetness you would expect out of this dram. My last sip is a hallmark of consistency with a finish that leaves me fully satisfied. Buttercream frosting and white pepper linger long after the liquid is gone. TL;DR: Nuance and consistency meet in a classically creamy Irish whiskey reimagined in moscatel Rating:  4/5 Really good. I want one of these on my shelf. This is a lovely return to form for Redbreast, handily beating out the 18 year expression I recently reviewed in both price and quality. This is the Midleton distillate I know and love. With the first-ever moscatel wine cask edition being added to the Iberian Series, I'm confident this brand is well positioned to continue to succeed in producing some of the finest whiskey out of Ireland. 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.

“A nice blend of prediction and surprise seem to be at the heart of the best art.” – Wendy Carlos With rumors abound after its incredible inaugural launch through my friend Frank Dobbins , the Old Cassidy brand from Rare Character was ripe for speculation. With just one other single barrel coming through Unicorn Auctions in 2025, this remains the most mysterious brand from Rare Character, even with the likes of Brook Hill still making waves through the whiskey market. I got to taste Frank's single barrel at a tasting event with Pete and Pablo in Boston back in August of 2024. After one taste, I was fairly certain I knew where it was from. The hints are hiding in plain sight, right there on the front label. After three individual tastings, I'm ready to give you the inside scoop on what my taste buds picked up on the A-025 batch of Old Cassidy Kentucky straight bourbon whiskey. Let's dive in on a review! Company on Label:  Bottled by Rare Character Whiskey Co., Lexington, KY Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed blend of Kentucky bourbon mash bills Proof:  123° Age:  NAS, though there is a known 18 year bourbon base in the blend, likely with some 8-10 year barrels added in (this is my own speculation based on taste) MSRP: $200 Further identification:  Batch A-025 is the only batch from 2025 that I am aware of, though there was also another single barrel released for friends and family of Unicorn Auctions Nose:  Upon first pouring this, a big wave of bubblegum came wafting towards me. Bringing the glass to my nose after a bit of rest reveals almond, walnut, and delicate ambrosia fruit salad. A long, rolling inhale is full of an indistinguishable dried fruit medley bolstered by a bit of barrel funk. Light vanilla gives a good bit of Kentucky complexity, a nice find in this glass. I can't say I am immediately captivated by the nose here, but I'm curious enough to continue on for a taste. Coming back after a few sips pulls out aromas of simple, funky oak and crème brûlée. Late in the glass I still find myself befuddled by the rather muted nose compared to the palate, though if I dig, I can still find the light creamy vanilla and barrel funk with relative ease. The empty glass smells of a salted pretzel dunked in a bit of stone ground mustard, fading away before looping back into light sweet tart aromas. Palate:  My first taste is much bolder than the nose was suggesting. Big notes of ripe, black cherries and amaretto bloom into shimmering cinnamon and nutmeg. I find myself with an eyebrow raised, far more impressed on the palate than by the early aromatic introduction. Another small sip is complimentary and confirmatory: buttercream frosting, light cornflake sweetness, buttered cinnamon raisin bagel, and a long linger of salted caramel turn out wonderfully complex. A larger sip and swish are where I get a little lost as the flavors turn a bit metallic and convoluted; perhaps airy, small sips work best here. The mouthfeel is nice, not overly oily but coming across like a well-made vanilla syrup you might use in a latte. As I continue to work through the glass, a subtle development towards some more salty and savory characteristics occurs, trending out of the land of sweetness where we began. I find hints of roasted peanuts and creamy goat cheese before the cherry swings back in strong. Now drinking more like a cherry wine or cherry bounce cocktail, the booziness is beginning to build, showing off all 123 proof points while maintaining a silky safe mouthfeel that won't give you any burn. For my last taste I venture back into the larger sip territory to test the waters, but my qualm remains. The nuttiness that came around earlier is sharper, turning metallic again before settling into a medium-long linger filled with marzipan and goat cheese. TL;DR: Sweet, fruit-forward Kentucky bourbon with a fun little evolution on the palate Rating:  4/5 Really good. I want one of these on my shelf. With how much whiskey I have had from both Barton and Wild Turkey through the years, the hallmarks of both distilleries are written all throughout this whiskey. There may be a third distillery blending component I haven't fully identified, perhaps Heaven Hill with that light vanilla and nutty characteristic, though Wild Turkey is also certainly capable of those two flavor realms all on their own. My best guess would be a two-distillery blend, an 18 year Barton component with some 8-10 year Wild Turkey barrels thrown in the mix. All that doesn't really matter, so long as the whiskey is drinking good, which this certainly is! Overall, it's a really nice bourbon, one I am glad to have scooped up for $200 so that I could help steer folks in the right direction for their own palates. In the convoluted world of what feels like a new label every day, finding where to spend your hard-earned dollar is trickier than ever. Comparing this release to a great Russell's Reserve single barrel, I find a lot to love in both. While the Old Cassidy blend is going to be a little more dynamic and complex, a great single barrel is going to give you a clean and beautiful explosion of flavor at a cheaper entry point. 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.

“Nothing more completely baffles one who is full of trick and duplicity than straightforward and simple integrity in another.” – Charles Caleb Colton Did you think this was another one of those legendary Heaven Hill Heritage Collection releases at first glance? I did too—and didn't hesitate to spend the $150 that was asked of me at the register when one of my local stores got a few bottles in. It's a simple mistake when the marketing is so similar. They both come in a blue box, though the 90th Anniversary doesn't open middle-out like the Heritage Collection does. They both are the same bottle shape, with a duplicitously similar label, and even feature the faux tax strip over the cork that is a perfect match for someone just glancing over quickly. Can you spot the dupe? With luxury visuals and a premium price tag in tow, I set out to find out if the whiskey within was worth the price of admission. I have since sat down with this well more than the typical three sober tastings I call for in my editorial policy , even spending time cross-referencing quality against known highly rated finished reviews such as the two Heritage Collection bottles you saw above. Stay tuned for that, and for now, settle in for a thorough examination of Heaven Hill's 90th Anniversary bourbon. Company on Label:  Distilled and bottled by Heaven Hill Distillery, Bardstown, KY Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  78% corn, 10% rye, 12% malted barley Proof:  107° Age:  9 years Buy online:   Frootbat Further identification:  This is a 2025 release commemorating 90 years of independent family ownership , and is notably NOT part of the Heritage Collection series Nose:  On first lifting the glass, I find a molasses cookie and a hint of smoke flowing through my nostrils. Inhaling further, I find the aromas are inherently a bit dry and musty, sort of like a stale graham cracker. Hmm, after a little time in the glass, things start to get interesting... Mintiness jumps out as cherry juice tries to also find bearing, before both scents fall flat and the glass returns to simple molasses. Fickle oak comes and goes in reserved waves. As I find some black pepper aromas, I can't help but continue to find this pour rather stale in the nose. A whisper of vanilla can be found on the deepest inhales. After a sip there is a slight savory characteristic that develops, sort of like a smoky barbecue sauce. Eventually things once again return to a simple caramel and molasses medley. Late in the pour, some redeemable aromas begin to develop with the introduction of maple and walnut wood being worked in a busy woodshop. The empty glass smells like milk chocolate and burning newspaper. Palate:  Cherry juice and grenadine lead the way on the tongue before quickly fading into vague breadiness. The mouthfeel is on the thinner side here, leaving just a hint of passionfruit in the linger. Another quick sip is equally as short and straightforward. A longer sip and swish elicits more tingle, more pizzazz, and more fruit again. Overall it's a straight shooter, mixing in more fruit than the nose would have let on. With little to no evolution in the glass over time, I pick through until I find a watered-down version of cherry vanilla Coca-Cola. As I near the bottom of my glencairn, I still find my excitement tame and subdued. Light strawberry sweetness briefly impresses before melting into oblivion. My last sip is the most exemplifying of the Heaven Hill profile with vanilla frosting and light almond tones. The finish is nonexistent. TL;DR: Fans of light, smooth, and smoky bourbon can enjoy this at a surprisingly hefty cost Rating:  2.5/5 Okay whiskey. Nothing special about this pour. I can't say I was all that impressed with this pour. Given the marketing and packaging of this bottle, the comparisons to the Heritage Collection feel warranted. Tasting this bottle next to the likes of Heaven Hill Heritage Collection 17 year and the proximal 18 year release , there's no comparison to be made. The Heritage Collection releases are in a completely different league of their own, and this paltry contribution to the 2025 bourbon market fails to register completely. Compared to some other powerhouse pours that have come out of Heaven Hill in recent years, this bottling is pretty bland. There are so many other bottles on the shelf that you can buy for significantly less money than this that will give a more exciting experience. The market shift towards approachable whiskey that I have been noticing from the big distilleries is a sad one in my eyes. I don't normally talk about value, but this feels egregiously mismatched on a price-to-quality ratio... Just take some of my other recent Heaven Hill reviews: Elijah Craig Barrel Proof B523 (4/5), Heaven Hill Bottled-in-Bond 7 year (4/5), and Henry McKenna 10 year (4/5). All three of those options are objectively better without even considering price. Give me literally any batch of Elijah Craig Barrel Proof over the Heaven Hill 90th Anniversary bottling, and I'll be a much happier man. If you're looking for some more context here, feel free to check out my YouTube video on this bottle . I hate to admit that I regret buying this bottle from a brand that I otherwise love. 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.

Image provided by Green River Distilling Co. High proof fanatics, rejoice! Green River Distilling Co. is expanding its award-winning lineup with the launch of Wheated Full Proof Bourbon. In their press release, Green River mentions why the wheated recipe was next in line for their full proof designation: "Wheated bourbon represents roughly one-third of the North American Bourbon market, with growth projected through 2031, even as average prices continue to climb across the category (Allied Market Research). At the same time, enthusiast demand has increasingly tilted toward higher proof offerings, with 100+ proof bourbons dominating many top rankings and full-proof releases showing strong growth across the category." Why is full proof (also interchangeable with cask strength or barrel proof ) such a hot commodity? If you ask Dan Callaway, master blender at Green River, he will tell you that the full proof wheated bourbon "gives fans a richer, more intense experience of the wheated bourbon they already love." Image provided by Green River Distilling Co. It's pretty simple. The higher the proof, the less water is added to the whiskey, making it more flavorful. The lower the proof, the more water is added to already aged whiskey. Now, there are certain practices, like low barrel entry proof, that preserve flavors while maintaining a lower proof, resulting in a less "watered down" taste or mouthfeel, but for the most part, brands add water after the whiskey has aged. Introducing the water at the same time as the whiskey is introduced to the barrel for aging is what low barrel entry proof essentially entails. For more information on low barrel entry proof, check out this past review. So, it comes as no surprise that higher proof whiskey is generally favored among those in the whiskey community. Personally, I love comparing and contrasting a higher-proof version of the same mashbill. Sometimes the full proof offering wins the race. Other times, the lower proof version takes the trophy home. Higher proof does not automatically mean the whiskey will be better or even have more flavor. Sometimes it just means more alcohol. But since every palate is different, the mileage will vary. The proof is in the taste, though, isn't it? Which starts with our willingness to sit with a pour and be patient as the liquid acclimates to the room's oxygen and the temperature of the glass, and adjusts to the manipulation of its form: through swirling and sipping, for example. With intention, a pour can offer much more than what you would expect to find in a glass of bourbon, rye, or malt. It is with this mindset of practiced patience that I approach all of my whiskey reviews. Which brings us to the fun part: tasting the first batch of Green River Full Proof Wheated bourbon! Thanks to the fine people at Green River Distilling Co., I am able to taste this sample ahead of its public release. Will this be a bottle you will want to hunt down this year? Read on to find out! Company on Label:  Green River Distilling Co. Whiskey Type:  Kentucky straight wheated bourbon Mash Bill Percentages: 70% corn, 21% wheat, 9% malted barley Proof:  109.3 ° Age:  5 years (5 to 7 years) MSRP: $49.99 Further Identification:  Green River Distilling will present batches at variable proofs, ranging from 109 to 116, with the initial batch bottled at 109.3 proof Nose:  Some whiskies lead with a texture in the nose, and this one definitely does: sweet and soft. The aromas are a bit reserved, especially for a higher proof whiskey. What I can pick out at the moment is what I would expect: caramel syrup, powdered sugar, and a dusting of ground cinnamon. I decide to set my glass down for a few more minutes to see what transpires, and find that after those extra few minutes, it is pleasant and encouraging: melted butter, notes of vanilla frosting, candied ginger, and crushed sweet tarts. It's rather mouth-watering, and I'm eager to sip, but I'm curious what else the aromas have in store for me if I sit and let them relax inside my glass. The sweetness develops into richer tones over time, with notes of buttercream frosting and vanilla pudding balanced beautifully with the cinnamon and pepper wood spice. As more time passes, more notes pop up: muddled strawberries, browning Honey Crisp apple slices, and a whiff of floral perfume. I'm eager to taste now. The aromas have transformed into tones I find in older aged whiskies after I return from a few sips. I find oiled leather, clay, and notebook paper. As the liquid continues to disappear, the wood spice ramps up, turning the aromas a bit hotter than my initial experience. The empty glass smells like tootsie roll wrappers, dusty dirt, and wildflowers. Palate:  Immediately, I'm overtaken by how wonderful this mouthfeel is with complementary flavors of soft sweetness. There are sweet tarts, vanilla frosting, and cinnamon buns. The whiskey in my mouth doesn't feel too hot on my fresh palate, and slides down my throat nicely with a welcomed warmth this cold afternoon. The linger reminds me of pancake crumbs soaked in honey with a cup of black tea on the side. This is good. Another sip amplifies the fruit and wood tones, with sliced apples covered in ground cinnamon, a side of toasted wheat bread, and melted butter. Additional sips have my shoulders dancing, transporting me to the early evening hours of an outdoor music festival where lightning bugs blink in rhythm to the music. As I near the end of my tasting experience, I'm pleased that the flavors have remained rich and well-rounded. The flavors continue to complement each other in a crushable way, which is a testament to this hour-long sit. TL;DR: A lovely, sweet bourbon with the right amount of heat and spice Rating:  4/5 Really good. I want one of these on my shelf. When a full proof option of an already-favorite lower proof offering comes onto the scene, the buzz it generates can be quite exciting. I admit that the 90-proof bottle of Green River's Wheated Bourbon isn't on my shelf, but bet your bottom dollar I'll be searching for both the original and the full proof offerings as soon as possible! 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.

What hallmarks do you look for in small distilleries? Is there something you gravitate toward without realizing its importance until the pattern is established? Perhaps you seek out pot-still production, for example, or you look for a brand's commitment to preserving the historical ways of crafting whiskey, or you enjoy a passionate focus on local ingredients. Whatever the reason, I wonder: are consumers being too hard on the little guys who are pursuing their passions? I don't think so. Committing to a bottle of whiskey from a micro or craft distillery is an investment that comes with a higher price tag than, say, a bigger distillery. I'm certainly not a numbers person or an expert on profit margins and losses, but I can speak as a small distillery enthusiast who is intentional about my purchases and pours. Weldon Mills Distillery , located in Weldon, North Carolina, is a micro-distillery that both distills and crafts unique blends of whiskey, gin, rum, and vodka. That may seem redundant to read, but many small distilleries start out with sourced whiskey that they bottle themselves while their own stock is aging. So, it is important to note. Founded in 2018, Weldon Mills has two locations on the Roanoke River and offers both a distillery open to the public and a historic corn mill that serves as an event venue. In addition to the idyllic river views of the North Carolina landscape, the distillery proudly sources everything locally, from the water to the corn to the wheat and barley, directly from their home state. If you'd like to learn more about Weldon Mills Distillery, please visit their website . Our mission is to elevate life's moments, both big and small, by delivering the world's finest bourbon experience through a portfolio of elegant spirits defined by unmatched quality and craftsmanship Thank you to the folks at Weldon Mills for reaching out and providing the opportunity to try their whiskey. With certain hallmarks in mind and a palate ready to taste, I hope to offer a well-rounded review of a smaller distillery you may have never heard of before, so you can be a more informed and intentional consumer. Now, onward to the fun part! Company on Label:  Weldon Mills Distillery Whiskey Type:  A blend of straight bourbon whiskeys Mash Bill Percentages: Undisclosed Proof:  114.9 ° Age:  At least 2 years MSRP: $64.95 Further Identification:  Weldon Mills uses a three-grain mashbill with locally grown North Carolina corn, malted wheat, and barley Nose: Before I even lift the glass to my nose, I can smell the whiskey wafting from the table next to me. Once the rim of my glencarin is nestled cozily under my nostrils, I inhale robust and oily aromas that initially lean quite doughy. A second inhale ushers in pronounced cinnamon spice and rich caramel, and it has my mind relaxing into the familiarity of bourbon. Swirling the liquid releases additional wood spice, notably clove, with flashes of candied orange and baked apple pie. Digging my nose in deeper, which is quite easy even at this proof, I find subtle vanilla tones and the slightest hint of pepper. After a bit of rest, the welcome back has taken on richer tones of cinnamon buns, glazed donuts, and flaky pastry dough. Returning to the nose after several sips deepens the aromas into notes of steamed cappuccino and milk chocolate-covered orange slices. As the liquid disappears in my glass, the aromas hold steady, where each whiff is a reminder of what consistency smells like during a long sit with a dram. The empty glass smells of sweetened tea and damp hookah ash. Palate:  The first flash of liquid on my tongue has my eyes widening ever so slightly—this is silky! Steaming pour-over coffee, vanilla biscotti, and cream cheese coffee cake overwhelm my taste buds in a surprising and enjoyable way. The mid palate presents a nuanced flavor of hay and "craft", standing tall and proud as a lovely heat and cinnamon sugar spiced finish rounds out my first sip. The linger is medium in length with flavors that remind me of ginger tea and melted sugar cubes. Another sip isn't as coffee-forward as the first and now welcomes in fruit tones: orange marmalade, and stewed plums drizzled with vanilla frosting. Additional sips blend the flavors already tasted while offering new ones along the way, with pops of root beer, hot chocolate, and semi-sweet whipped cream. The cinnamon and underlying orange tones remain the common thread among the other mingling notes. The lingering layers, with each sip, leave behind earth tones, like corn husks and spring rain. As I approach my final sip, the flavors begin to join as one, tying a lovely bow on this tasting experience. TL;DR: Expect a comfortable and enticing flavor profile with a silky smooth palate Rating:  3.5/5 Good enough. There's something to enjoy here. This is an excellent dram to liven up your taste buds while not overextending your palate into unfamiliar territory. The smell and taste of North Carolina grains are not masked or hidden, which may pose a challenge for some. With additional aging, I do think the aromas and flavors will shine in ways that could make this a wow-worthy whiskey. For that reason, Weldon Mills is absolutely on my radar! 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.