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“Every oak tree started out as a couple of nuts who stood their ground.”  - Henry David Thoreau Michter's is back once again with another of their famed toasted barrel expressions. The basic premise of this bottle is that they take their sour mash American whiskey and further mature it in an additional finishing barrel. This second barrel isn't charred in the traditional way but toasted using indirect heat. Michter's has been exploring this category since 2014, when they first released this concept to the world. Ready to find out what it tastes like? Let's get on with the review! Company on Label:  Bottled by Michter's Distillery LLC, Louisville, Kentucky Whiskey Type:  Kentucky sour mash whiskey (American whiskey—not bourbon) Mash Bill Percentages:   Undisclosed Proof:  86° Age:  NAS MSRP:   $110 Further identification:  This is batch number 25H2753, meaning it was bottled in August of 2025 Nose:  Molasses and heavy oak tannins leap out of the glass long before it reaches my nostrils, which makes me blink in visible disappointment. Youthful oak is exuberant and overly excited to greet me. Going back in for another whiff, I'm reminded of a charcoal barbecue grill, full of soot and metal. There's some strong maple tones here, but everything is laced with the sharp oak of a rather brash barrel. After a 30 minute rest, the sharp oak tones finally begin to fade, though the tannic nature remains. Light clay, vanilla, and citronella candle aromas creep in on subsequent inhales. After a few sips, the nose returns to the barbecue vibes, suddenly producing blue cool ranch Dorito aromas. The empty glass smells of plantain and sesame seeds. Palate:  As liquid hits lips, I'm quite a bit more enthused about the palate than the nose. A light dusting of Fun Dip sugar splatters over the taste buds before falling away quickly. Another quick sip reveals a consistent molasses that has translated from the nose well. It's a slightly bitter profile but it offers a decently creamy mouth coating. Each passing sip is somehow even less impressionable than the last, though there's certainly something to be said about how easy drinking it is. A long sip and swish reveals light apple tones, though I was straining to identify it in its thin veil of flavor. Late in the glass is where this gets some redeeming qualities with soft hints of marshmallow. My last sip is a rushed departure for the exit, an iconic Irish goodbye that makes the introvert in me proud, but the whiskey reviewer in me sad. The finish has one flicker of salted edamame before vanishing for good. TL;DR: Youthful oak only made this into a thin, tannic mess, though it's still easy enough to sip Rating:  2.5/5 Okay whiskey. Nothing special about this pour. This has always been a polarizing release for me . The whole concept of toasted barrel is writ large a good one, with countless fans of the category that will sing its praises. I am just not one of those people who enjoys this type of profile at this stage in my whiskey journey, and it's okay to admit that. This could continue to be a great whiskey for novices to train their palates on, but to my taste buds, it seems like the kind of pour suited for a drift into relaxation, not a complex whiskey worthy of adoration or deep exploration. It feels rushed or poorly executed at best and surely feels out of place in a limited release category considering this only comes around once every three years. I much prefer the traditional sour mash at a significantly lower price, so maybe we should think about putting the toasted barrel trend on pause. Alas, not every whiskey is going to be wow worthy, and 2025 has unfortunately struggled to produce a lot of winners in either traditional or innovative categories. For me, I think I'll be skipping this release the next time it comes around and save more of my whiskey budget for craft releases going forward. 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.

“Halftime is where champions rewrite the playbook—reflect, refuel, return stronger.”  - Farshad Asl There's a moment when you feel the tides shifting, when the game is on the line and suddenly—you feel that glimmer of hope. I've been lucky to have felt it many times in my lifetime as a Massachusetts native watching Drew Bledsoe, Adam Vinatieri, and Tom Brady win Super Bowl after Super Bowl for the infamous New England Patriots. Perhaps the most incredible comeback story of them all was the 28 to 3 deficit in the third quarter of Super Bowl LI against the 2017 Atlanta Falcons. After an abysmal performance in the first half, the game looked all but over... but then, there was a spark. Brady flashed to life, jumping into a no-huddle formation that saw a flurry of crisp, perfected plays. With time bleeding out, the scoreline evened, and the veteran quarterback, ready to take this game to the finish line, beat down the visibly exhausted Falcons defense, which was ultimately defeated by James White crossing the goal line in overtime. Will 2025 be the year for Stagg? While these iconic stories can seem rare, there are countless opportunities we're given to live out this exact same heroic arc. It's the story of the comeback kid, down and out after a bout of bad luck, ready to win it all. Stagg, in all its post-junior tumult, is in one such position. After a pretty atrocious showing in 2024 , this brand is ripe for a return to glory. Having tasted 18 different expressions of the junior line, I am not ashamed to admit that I love this bottling. I self-proclaim myself to be a "Stagg man," but that doesn't mean I'm willing to accept sub-par quality. In accordance with my strict editorial policy , I regularly review the latest and greatest whiskey. Sometimes bottles are sent to me, but more often than not I have to buy them with my own scratch. This bottle is an example of the latter. With the patience of the collective community wearing thin and demand seemingly cratering for whiskey in general, now is the time for brands to be leading with their best. Blending prowess and distilling knowledge will be how the modern distiller survives what appears to be another era of an impending bourbon glut. The last time we saw this kind of lopsided supply and demand ratio, more than a few distilleries fell by the wayside . One lucky distillery has stood the test of time, though it had to change hands a few times through the glut era. Known historically as the George T. Stagg Distillery, the comeback story of Frankfort saw the eventual Buffalo Trace property undergo piecemeal ownership transfers between names like Albert B. Blanton, Ancient Age Distilling Company, Schenley, Age International, and Japan's own Takara Shuzo, namesake of the Japanese Blanton's export. Stagg, however, is an even older name. In what I wrote about further in my Stagg Hub article, the origin of the George T. Stagg name goes all the way back to 1835, the birth of the name itself. While Buffalo Trace continues to use the name for marketing purposes, the whiskey they produce today is very much their own contemporary creation, governed by modern distilling practices. What we are tasting now will be part of the legacy of our generation. Will future tasters look back on us as fondly as we look back upon George T. Stagg, I wonder? Today I will be diving into the latest batch of Stagg, formerly known as Stagg Junior, which is their 28th bottling of this expression since their first release in the winter of 2013 . As usual, I'm tasting this neat out of a glencairn on a fresh and sober palate, and my notes and rating are based on three independent tastings of this bottle. Now, on with the review! Company on Label:  Buffalo Trace Distillery, Frankfort, KY Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:   Undisclosed Buffalo Trace mash bill # 1 (high corn, low rye, malted barley) Proof:  126.5° Age:  NAS (though rumored to typically be around 8 years old) MSRP: $70 Further identification:  This is the 25A batch of Stagg Jr, which first arrived in late summer 2025 Nose:  On first lifting the glass to my nose, I find sweet caramel dominant and candied apple a bit more reserved. Another long inhale shows little evidence of spice, but a sweet, soothing strawberry aroma can be teased out of the cool depths. Blooming with a little stirred heat, I find graham cracker and white pepper. A stronger swirl transforms the glass into evocative oak before it settles back into Hershey's strawberry syrup. Deep inhales produce a bit of tingling wood spice, as one might expect out of a decently aged Kentucky bourbon at this proof. Nosing further, I find wafts of molasses, cornbread, and brown sugar all playing minor background roles. As I try to dig further, the glass runs out of steam and turns a bit thin with a simple vanilla and allspice remnant hanging on in the wispy air of my glencairn. I'm pleased with the opening remarks, but it's time for a sip. Coming back to the nose, which I nearly forgot to do as I sipped through with eager attention, leaves me with a widening smile. Vanilla biscotti, caramel chews, and light strawberry candy offer a perpetual treat for the nostrils. The empty glass smells of light marshmallow and the inside of a camping tent. Palate:  My first taste is hotter than the nose let on; ethanol booms as cordial falls softly on the tongue. Another sip, free from the aftershock of the day's first sip of whiskey, offers a much deeper complexity. Caramel cookies dipped in strawberry milk make my nostalgic taste buds quite happy. The flavor categories from the nose translate well; I find the strawberry syrup backbone, the molasses mouth coating, and the inherent oak, but they land a touch drier than expected overall. Sipping further without reservations about quality, I discover this glass does have the classic cherry hots that Stagg Junior may be most known for. It's a bold profile I couldn't possibly recommend to a whiskey novice, but one I know the longtime bourbon heads will probably enjoy. A long sip settles things down significantly, with an easy booziness you might find in a Manhattan cocktail. The linger is a bit lacking, though the delivery of flavor is on point. On swallowing, a nice wave of cranberry juice comes over the senses before fading into a simple bed of flour. My last sip is kind and sweet to me, calling forth a wonderful array of memories of some of my favorite Louisville nights, sipping on the old great batches of Stagg Junior at Garage Bar as the sun takes flight. For the first time in quite a while, I'm thoroughly pleased with this pour of Stagg Junior. TL;DR: A lovely return to form for Stagg with a balanced strawberry-forward dram Rating:  4/5 Really good. I want one of these on my shelf. This reminds me quite a bit of Stagg Jr batch 15 . The strawberry tones are incredibly unique to these particular batches, though I find batch 15 to be a bit more pronounced and consistent. It is so wonderful to see Stagg Junior, a line I have consistently explored through most of my review career, returning to a form that I can endorse as "whiskey that doesn't suck." If you want to see a live review of my first taste of this batch, head over to the HackandMack YouTube live that I recently jumped on for some fun whiskey banter between good folks. 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.

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 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 24A 12: Batch 24B 13: Batch 22B 14: Batch 24D 15: Batch 23B 16: Batch 23C 17: Batch 13 18: Batch 24C Stagg Jr Batch Information: All the Proofs and Release Dates Key: Batch — Proof / ABV — Release Date 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: 2024 2: 2020 3: 2022 4: 2019 5: 2008 6: 2023 George T. Stagg Releases by Year, Proof, and Age Key: Release Year — Proof — Age 2025 — 142.8° — 15 years 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!

“It is always important to know when something has reached its end. Closing circles, shutting doors, finishing chapters—it doesn't matter what we call it; what matters is to leave in the past those moments in life that are over.”  - Paulo Coelho, The Zahier After 10 years of limited-edition releases covering a surprising range of flavors for Wild Turkey, the brand is ready to retire the Master's Keep series. Starting in 2015 as a way to release some of their rarest and strangest stocks, the 10th and final bottling showcases a mingling of 10 year bourbon chosen by Bruce Russell and Eddie's choice 16 year bourbon. It offers a nod to the 10 years that Master's Keep stood as a beacon of quality while reaching even further into Wild Turkey's storied past. Bruce and Eddie Russell—Photo by The Shout I've been very fortunate to have tasted quite a few of the Master's Keep releases. To this day I keep a handful of bottles on my shelf for sharing and comparison purposes, including the 17 year bottled in bond expression, Revival , One, Unforgotten, Voyage , and Triumph . I enjoy all of them for very different reasons, each one serving a different niche of flavor that might fit into a mood, a place, or a time of year. Some may consider the Generations release an unofficial sibling of the Master's Keep lineup, given the same glass and much of the same intentional blending skill was used. Release timeline: 2015: Aged 17 Years 2017: Decades 2018: Revival 2019: Cornerstone 2020: 17 Year Bottled in Bond 2021: One 2022: Unforgotten 2023: Voyage 2024: Triumph 2025: Beacon While this particular story is coming to an end, it's obvious Wild Turkey is still poised for success. With the legendary legacy of Wild Turkey being shepherded by three generations of the Russell family, there is no modern distillery with as rich of a story as this family carries. In quiet conversations with Bruce in the reverent bonded A warehouse, I came to understand just how gratefully the Russells steer such a revered brand. While they weren't the original founders or inventors, the whole brood seems to carry the profound duty to keep the ship on course. I couldn't think of a more deserving set of remarkable people. After tasting through the brunt of the Master's Keep lineup, few could deny that this distillery is capable of putting out some exemplary whiskey. From the box: "Wild Turkey Master's Keep Beacon is a celebration of the past, that shines light on the future of the American whiskey icon from Lawrenceburg, Kentucky. In a first for a Master's Keep release, the blending of hand-selected whiskeys was a collaborative effort between master distiller Eddie Russell and his son, associate blender Bruce Russell, marking the only time a second Russell signature has appeared on Wild Turkey's most precious series. The highest-proof release in the collection to date, Master's Keep Beacon draws on stocks from two distinct points in the recent history of the Wild Turkey legacy, to tell a tale of evolution, progress, and mastery. Eddie's choice, a 16-year-old bourbon, offers a robust oak foundation complemented by nuanced earthy tones, and accents of honey, vanilla, caramelized sugar, and a touch of gentle spice. Distilled between 2007 and 2008, it was among the last remaining distillate produced in the original facility Eddie cut his teeth in, prior to a 2011 expansion that ushered in a new era for the famed distillery. In contrast, Bruce's 10-year-old selection lends a bold, long-lasting finish that has become a signature preference of the youngest Russell. Reflecting his journey as an apprentice under his father and grandfather's guidance, the whiskey was distilled in 2015, and is among the very first Bruce produced when he joined the family business. With the support of his grandfather, hall of fame master distiller Jimmy Russell, Bruce worked tirelessly on this whiskey, overseeing every step from grain quality inspection to fermentation, distillation and maturation. Together, Eddie and Bruce have crafted a high-proof bourbon of unparallelled distinction; a labor of love that represents years of training and honing of the craft. With its harmonious blend of flavors from distinct eras — Wild Turkey Master's Keep Beacon is a testament to shared valuers and the timeless art of bourbon making." I have been patiently and thoroughly exploring this release over the last three weeks after finally securing a bottle from my go-to Massachusetts retailer. So, let's get on with the whiskey, shall we? As usual , I tasted this neat out of a glencairn after letting it rest for at least 5 minutes. Company on Label:  Wild Turkey Distilling Co., Lawrenceburg, KY Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  75% corn, 13% rye, 12% malted barley Proof:  118° Age:  10 years (a blend of 10 and 16 year barrels) MSRP:   $300 Further identification:  This 750mL bottled, encased in a textured fold-open black box, first released in September of 2025 Nose:  Deep undulating waves of caramel and confectioner's sugar lead the way on this glass. A subtle roll of the glencairn opens up deep black pepper and allspice aromas, leading me to believe this has some solid age on it. There's a distant underlying root beer aroma that can easily be missed but certainly contributes to the show. Another whiff after a long rest produces browned butter and molasses. So far the nose is a simple yet thoroughly enjoyable affair. With a swirl the wood influence erupts in a wave of heat, unleashing cedar and pinenut. The remnant aromas are so buttery, I can nearly picture myself sitting in a dark movie theater with a big bag of heavily buttered popcorn. Caramel and butter are the two most dominant smells prior to a sip. Revisiting after a taste unfolds a classic Turkey funk that harkens back to much older releases... think Austin Nichols era. Despite a slight change in character, the butter persists. Late in the glass, a wonderful layer of creamy cigar smoke wafts in alongside beautiful vanilla extract, completing an incredibly interesting development arc. The empty glass smells of milk duds and leather. Palate:  On first taste, I am surprised by the vibrancy of this whiskey on my tongue. While the nose was creamy, dark, and heavy, the palate comes across effervescent and sweet. Wow—this is a big whiskey for 118 proof; I'd say it drinks up closer to 130. Revisiting shortly after reveals maraschino cherry and nectarine sweetness. The linger is balanced, bold, and prevalent, with a Werther's caramel sitting right on my sweet tooth. A long sip and swish continues to come across chewy, like munching down on several pink Starburst candies. This is the type of glass that keeps secrets and makes you work for the notes and the inner workings. It's a rewarding process. Chewing through more liquid gold, I find strawberry tart, toffee, and orange creamsicle dancing in wonderful little compartments of beauty. It reminds me of looking out over Manhattan, catching glimpses of so many busy lives I'll never get to know fully. My last sip offers a flash of maple bacon before dulce de leche croissants leave me in enigmatic bliss. TL;DR: Creamy, balanced, and full of surprises; this is great whiskey Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. This is exactly what I look for in a whiskey: depth, complexity, mouthfeel, and grace. While it doesn't quite get to hair-raising territory, I have found myself absolutely crushing on this bottle since picking it up in mid-September. After going above and beyond on my typical required three tastings , I am quite confident in my score for this bottle. Anyone that knows and loves Wild Turkey will find a lot of joy within the last Wild Turkey Master's Keep. May it serve as a beacon to other modern distillers on what quality whiskey should taste like. 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.

Does whiskey get better with time? Or does it get better with change? Is it possible to separate one from the other? In theory, time aids in change. The longer whiskey ages in a barrel, the more it should change. However, more time doesn't necessarily mean better. No one wants to sip on an over-oaked whiskey. Conversely, more change doesn't necessarily mean better either. Too many cask finishes and too much disturbance can sometimes result in a disjointed flavor profile. I've been fortunate enough to experience various examples of hyper-aged whiskey, from the incredible Redbreast 30 Year Dream Cask to the unparalleled Michter's 20-year , and several others in between . What I've come to conclude is that a delicate balance is necessary for these oldies to truly shine. With a curious palate intact, I've begun asking questions about distillate, cooperage, and barrel entry proof. How is it that a 30-year whiskey can result in such a complexity of flavor? Could it be the gentle flavors of Irish pot distilled whiskey marrying in perfection with the oak from its barrel? What makes one 20-year bourbon dance in a kaleidoscope of flavors while another, just two years younger, stand determinedly loud in its oaky age? Could it be a lower barrel entry proof? Or is it a lower rye mashbill? The answers to this thought experiment will likely not be found within the meandering mind of a whiskey reviewer, but they may be found in the exploration of hyper-aged whiskey. New England Barrel Company has joined the ranks of hyper-aged releases with their Founders Selection 20 year single barrel releases. These Tennessee distilled barrels are the rarest to date from the brand and a great example of why trusted NDPs are an essential thread in the fabric of this vibrant whiskey market. Thanks to the generosity of founder James Saunders, I've had the opportunity to spend ample time with the New England Barrel Company Founder Selection 20 year bourbon barrel TN109, and have deepened my understanding of distillate comparisons in hyper-aged whiskey. I'm thankful that New England Barrel Company sent along this bottle for the purpose of a review, with no strings attached , and that I can offer my honest opinion, dear reader. So, let's get to it, shall we? Company on Label:  New England Barrel Company Whiskey Type:  Straight bourbon whiskey Mash Bill Percentages: 84% corn, 8% rye, 8% malt barley Proof:  118 ° Age:  20 Years MSRP: $274.99 Further Identification:  This is barrel TN109 of the 2025 Founders Selection Nose:  The first word that pops into my mind is unctuous. Well-aged whiskeys have the capability of immediately inserting a texture into my nose, and this one has quickly checked that box. Funky sweetness in the form of stewed raspberries, thick vanilla syrup, and the bottom of a freshly baked cinnamon bun mix and mingle like it's no big deal. The fruitiness cannot be overstated, and the age is transforming what might have been a chalky sweetness into a vanilla cream cheese frosting, a sticky raspberry tart filling, and an overlaying hint of old leather, soft and worn, like an old armchair chilling in the middle of a damp and fragrant rickhouse. More fruit drifts out of my glass as I sit and swirl, crates of summertime peaches, warm and sweet and ready to be grilled. This nose is charmingly expressive. I'm ready for a sip. Returning to the nose after a sip has transported me into a note I sometimes get on hyper-aged whiskey: cheese. This is a particularly bright cheese, similar to sharp cheddar, perfect for melting in fondue, accompanied by a bubbling pot of caramel, a plate of saltine crackers, and a hint of ground coffee beans, fruit compote, and baked apple skins. This is so unlike any hyper-aged whiskey I've tasted, and I'm not going anywhere. As I approach the last of what remains in my glass, I'm confounded by the doughiness I find, even with so little liquid left in my glass. The empty glass smells of sticky fruit, melted milk chocolate, and the last warm breeze of summer. Palate:  The liquid coats every bit of my tongue, like velvet. Quite lovely, but that was all I could register on my first sip. Sometimes, the mouthfeel does that. With a second sip, I'm reminded that this is old whiskey, as the oak influence makes itself known through baking spices, fresh ginger, and black pepper. There's a tartness to the flavors as well, or maybe that's an "aliveness." The linger reminds me of the smoke you would taste on a rack of barbecue ribs. A few additional sips bring in the abundance of fruit I found on the nose, but it took some time, which makes sense—there is quite a bit of old oak to get through. What I'm tasting isn't fresh or candied fruit, but rather a pie-filling quality, with strawberry rhubarb and a generous amount of baking spices. As time passes and the liquid in my glass disappears, the flavors seem to marry and relax. Baked goods stuffed with gooey fruit fillings, perfectly blended with baking spices like cinnamon and ginger, are chewy, slightly doughy, and tremendously delicious. My final sip is the best yet, with well-integrated flavors, a pleasant warmth, a consistent mouthfeel, and a bright, long-lasting finish. TL;DR: an expressive and well-balanced sip from fruit to oak Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour . Time is currency. Those in the whiskey industry undoubtedly are aware of this for reasons entirely outside of their control. In my opinion, patience leads to true precision. This release is an excellent example of those who trust the process and their palates, knowing that the reward will present itself over time. 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.

"There is nothing new in the world except the history you do not know." — Harry S Truman When you sip on the whiskey of today, you may also find yourself opening a door to a nuanced view of American history. Often, brands will feature a historical figure on their packaging, leaning into their unique history of whiskey-making as a way of meaningful marketing. Whether the stories are true and verified, or whether they're simply lore passed down from generation to generation, pouring a whiskey in 2025 usually comes with a history lesson or, at the very least, a good story. As an author, I'm often intrigued by brands that come with some kind of captivating history. Lucky for me, most do, including Jefferson's Bourbon . Founded in 1997 by Trey Zoeller and bourbon historian Chet Zoeller, Jefferson's Bourbon is known for being a blending house rather than a singular distillery. Sourcing bourbon from Kentucky, Indiana, and Tennessee, Jefferson's likes to push boundaries while remaining grounded in tradition. Maybe grounded isn't the best word to use here, given their popular Jefferson's Ocean release, where bourbon barrels were aged at sea, but you get my point. They're balancing heritage—what makes bourbon what it is (legal definitions, mash bills, barrels, etc)—with innovation. "I like to say we push the boundaries of bourbon without bastardizing it." —Trey Zoeller, quote attributed from The Daily Beast I'm not sure Trey's 8th-generation grandmother would approve of such language, however, Marian McLain is considered one of the earliest documented women in US whiskey history, so she might not bat an eyelash. In fact, she's the inspiration behind the brand Jefferson's, and she might very well approve of her 8x great-grandson's choice of words. Linguistics aside, I was pleasantly intrigued by Marian McLain's vibrant history, a discovery I equally enjoyed learning about through the leather-bound neck tag that came with this bottle. It's quite the story and will shed light on why I think she may not give two hoots about foul language. If you're interested, I provide a brief overview below. Following the American Revolution, and facing the war debt of those times, war-widowed mother of five, Marican McLain, saw the rise in demand for spirits and began distilling and selling whiskey. When the government placed a "whiskey tax" on the sales of the spirit, Marian refused to pay, needing every cent to survive, and was soon arrested and imprisoned for her offense. These records make her the first woman on record to sell whiskey in America — kind of badass, right? Excuse my language (maybe), Marian. The bottle up for review is the second release of Jefferson's Marian McLain blend, the first having come and gone in 2023. There are a few key differences that make this release a standout from its predecessor—notably, the shift toward roughly 62% 13-year Kentucky bourbon in the 5-barrel blend. There are also more finishing nuances compared to the 2023 release; the proof increased from 103 to 106, and the flavor profile has also transformed, which is understandable given the absence of Tennessee whiskey in contrast to roughly 21% in the 2023 blend. Also of note is the change in master blender, which was modified from co-founder Trey Zoeller to master blender Ale Acoha. "Creating Marian McLean was about creating a spirit that feels alive with history and heart. Each of the five distinct bourbons was selected for its unique flavor and complexity. As a woman in the craft today, it's rewarding to help bring attention to someone like Marian, who helped laid the foundation centuries ago." — Ale Acoha I'm certainly on board with this logic, and for that, I will absolutely raise a glass to Marian with any friend who will dare to share this bottle with me. A special thanks goes out to the folks at Jefferson's for the opportunity to taste their product. I'm curious to explore what this release has to offer, so let's dive in! Company on Label:  Jefferson's Bourbon Whiskey Type:  A blend of straight Kentucky & Indiana bourbon whiskeys Mash Bill Percentages: Undisclosed Proof:  106 ° Age:  9 years (a blend of 9, 11 & 13 year bourbons) MSRP: $300 Further Identification:  This five barrel blend includes Kentucky 13 year bourbon (62%), Indiana 11 year wheated double oaked bourbon (15%), Kentucky rye barrel wine finish (11%), Kentucky rye barrel rum finish, (6%), and Kentucky 9 year bourbon (6%) Nose:  Right away, I feel a warm welcome from the aromas wafting out of my glass. Silky caramel and juicy pineapples make for a familiar yet enticing start, alongside wheat germ pancakes, powdered sugar, and sliced caramelized bananas. If you're envisioning a brunch buffet, then you and I are on the same page, dear reader. As time passes, the aromas evolve into more of what you find in a spice cabinet, notably ground cinnamon and black pepper, which are now old and expired. Swirling the liquid in my glass releases a hint of oiled leather and coconut husk. If you imagine someone wearing all their jewelry all at once—necklaces, bracelets, rings, (you get the point)—then you have a great visual representation of this nosing experience. It has my attention, and it's likely to draw the attention of others, possibly even raising an eyebrow. Yet, so far, the layering of aromas is presenting cohesively. I'm curious to find out if the palate aligns, so onward I sip! Returning to the nose after several sips has sharpened the aromas; the proof is evident as I inhale, much more than before. It certainly has taken on a new form, though, rather quickly, with baking spices and apple pie filling occupying my glencarin. The empty glass smells of mocha latte foam and apple-scented candle wax. Palate:  Oh, wow. That double-barreled Indiana wheat component is singing on my tongue. It's softly sweet, with notes of melted milk chocolate atop graham crackers with a sprinkling of granulated sugar. Mid-palate brings in pineapples and shaved coconut before transforming seamlessly into cinnamon candy on the back end. The flavors are pronounced in a subtle and well-practiced way. On the linger, I find the most funk: wet leather, shaved oak bark, and slices of ginger atop a summer fruit salad. The only qualm I have currently is the slight drying effect on the back of my throat. So, more sips it is! As I continue to explore, the silky texture remains consistent. The age begins to layer onto my tongue, presenting with hints of soft leather, tobacco, and red fruits. This pour absolutely has kept my attention as it morphs into more savory notes of roasted tomato and chopped basil. Closer to the end of my glass, the sweetness loses steam as cinnamon and ginger become more chatty, drowning out the silky texture. My last sip is how my first sip ended, with cinnamon and spice loud and clear, but overall, I feel comfortable with where this whiskey has taken me. TL;DR: Old bourbon blends with unconventional components for an attention-keeping sip Rating:  4/5 Really good. I want one of these on my shelf. Story time: My co-writer asked me for my thoughts after my first tasting. I told him I was "surprised by it". Jefferson's Bourbon is a brand that I don't typically seek. I tried a few examples early on, and unfortunately, those experiences weren't positive enough for me to go back. When he asked why I was surprised by this particular bottle, I told him the ugly truth: "I wondered if the five-barrel blend on a mainly 13 year old whiskey was to cover up not-so-great 13 year old whiskey." Turns out, this isn't a cover-up at all but a great example of a well-done five barrel blend. To those new or returning to Jefferson's Bourbon, I highly recommend trying this. It's welcoming enough for those just starting their whiskey journey and will keep the attention of those who appreciate the skill that goes into a cohesive whiskey blend. 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.

"Always remember that you are absolutely unique. Just like everyone else." — Marsha Mellows Russell's Reserve 13 year is back after a year hiatus with its spring 2025 release. Let's be honest, though, did you notice its absence in 2024? If you weren't living under a rock, then chances are Russell's Reserve 15 Year had your attention, your affection, or, at the very least, had you running around to liquor stores far and wide in 2024. It's okay to admit that you may have forgotten that Wild Turkey typically releases Russell's Reserve 13 annually, which they didn't do in 2024. So, the 2025 release is significant for a few reasons. One, it's following in the footsteps of its older sibling, who arrived late to the scene and took the limelight as if it were no big deal. Two, the proof on this release is the highest yet, and I know you proof hounds are swiping a bit of drool off your lower lips. It's okay, no judgment here. And the third reason this release should be marked as "kind of a big deal" is that this release will leave your wallet a little less full than perhaps you were anticipating. Although given the trend in the market, who's really surprised at the price hike at this point? All of that aside, the speculation that Wild Turkey may have put an end to their 13 year releases, following the smashing success of the 15 year release, has been put to rest. While I took to the page to write my thoughts on this release, my fellow co-writer (and generous provider of the sample I've been tasting) went to the screen. Nick breaks down this release in comparison to previous ones, offering his expertise in spoken form—a must-watch for both seasoned and new Wild Turkey fans. Let me know in the comments, did our experiences align? To be completely transparent, I haven't watched it yet, as I wanted to remain true to my own experience before hearing about another's. So, with that said, let's dive into the Spring 2025 release of Russell's Reserve 13 year! Company on Label:  Wild Turkey Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages: 75% corn, 13% rye, 12% barley Proof:  123.8 ° Age:  13 years MSRP: $200 Further Identification:  Batch 6 comprises an unknown number of barrels aged at least 13 years and was released in the Spring of 2025 Nose:  The glass opens with a proofy punch, characterized by effervescence. Moving past the evident proof, I find rich baking spices, chocolate-covered coffee beans, salted pretzel dough, under-ripened plums, burnt brown sugar, and lime zest. Yes, the start here is a bit all over the place, and, to be frank, the burn in my nose has me setting my glass down for the moment. Now, I wait. . . . Returning to the nose after additional rest time has transformed the aromas into richer tones, with caramel and molasses now shining through. This is fruit-forward, leaning towards well-ripened stone fruits—plums, and cherries—but the oak continues to swing in and out in a distracting way. Swirling the liquid releases a vanilla note that has been hiding, apparently, with a quality reminiscent of saltwater taffy, complete with a wax paper wrapper. Patience, however, does wonders for the nose. The longer I sit with this dram, the creamier the aromas become. Like a first date, after the initial awkward thirty minutes (or an hour if you're me), a rhythm sets in and those involved begin to settle a bit. As the liquid in my glass lowers, it takes on more earthiness, reminding me of rippling prairie grasses and sun-drenched wildflowers, with a damp old rickhouse in the background. I wish the glass led with this bliss, rather than arriving only when the liquid is nearly gone. The empty glass smells of Nesquick powder, stale ground coffee, and fruit cup juice. Palate:  On first taste, I am blown away by the incredibly creamy palate. I find oodles of vanilla custard with ribbons of silky caramel and flakes of dark chocolate. It's chewy, which I love, and the oak isn't overpowering; it's found most prominently on the mid-palate. The back end palate is sweet and sticky, like a bowl of fruit punch with Granny Smith apple skins floating about. The linger is long and lovely. This Kentucky hug is holding on tight, and I don't mind in the least. Another sip reveals more sweetness, accompanied by a hint of spice, table sugar, plums, and cinnamon sticks. The creaminess is the star here, reminding me of the froth left at the bottom of a quickly consumed cappuccino. The linger is where I find the age—earthy funk, oiled leather, and pages in a well-used history book. Additional sips continue to take me on a fascinating journey of zig-zagging flavors. A moment of caramel quickly gives way to a pop of fruit, followed by a rush of baking spice, then transitions to a sweet vanilla syrup, and finally, a crack of black pepper. It's certainly keeping me on my toes, although I can't help but notice how unsure of itself this dram seems to be. Regardless, the creaminess remains consistent and does not falter. Nearing the end of the glass, I'm brought back to notes of milk chocolate, baking spices, and, perhaps because I've spent a long time with this pour, a touch of anise now. I think it's time to say goodnight to this dram, but not goodbye. I will be asking for a second date. TL;DR: a consistently creamy palate in a somewhat disjointed flavor profile Rating:  3.5/5 Good enough. There's something to enjoy here. This year's release had a hard act to follow, given its hiatus in 2024 for the elusive Russell's 15 Year . Perhaps this explains why the proof reached its highest point yet for these 13 year releases. Unfortunately, the higher proof didn't offer a "wow" factor for me, and instead resulted in a jostling of aromas and flavors. Time, however, is in this dram's favor, and it's my hope this will positively influence the idea that consistent greatness is achievable ... with time. I look forward to raiding my co-writer's whiskey study for a dram in the near future, if he doesn't sample out his entire bottle first. 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.

“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.