Westward Whiskey is celebrating their 20th anniversary with the second release of their Milestone series. This limited-edition whiskey represents the culmination of two decades of innovative whiskey-making rooted in the elements of the Pacific Northwest. Drawing a bottling run each year from their 21-barrel Solera system, Westward’s Master Blender Miles Munroe has meticulously crafted this edition by blending some of the distillery’s rarest and most precious whiskeys. Westward has long pushed the boundaries of American whiskey by reimagining Old World winemaking and distilling techniques. This release, inspired by a transformative experience in Taiwan, incorporates exotic woods and innovative cask finishes, such as stout, pinot noir, and rum, to amplify the whiskey’s characteristic spice. In a passing conversation I had with whiskey writer Nathan Woodruff  (who also takes wonderful photos, by the way), he confirmed a theory I had that this release utilized some amburana cask finishing as part of the project. Folks with sensitive palates will certainly pick up on it, but take it from me, an amburana hater; this shouldn't scare you off this bottle in the least. Each release of Milestone sort of works like a "time capsule in a bottle," showcasing distinct and unique flavors that evolve with every iteration as liquid gets pulled and artfully refilled. This functionally works something like the Amongst the Whiskey infinity barrel project . Perhaps the most interesting technique used here is the slow-proofing, which involves adding water to the cask as the whiskey within slowly evaporates as the angels take their share. According to the press release , this is what Westward claims to be their masterpiece whiskey. Let's get into a taste to find out for ourselves how the whiskey within stacks up in the ever-growing American single malt whiskey landscape. I'd like to thank the Westward team for sending along a bottle for review without any strings attached. In accordance with my editorial policy , this in no way affects my review or rating. Company on Label:   Westward Whiskey Whiskey Type:  American single malt whiskey Mash Bill Percentages:  100% malted barley Proof:  97 ° Age:  NAS, but supposedly blended from some of their oldest stocks Further identification:  This is a 2024 release for members of the Westward Whiskey Club, available directly from the distillery at an MSRP of $249.95 Nose:  Upon lifting the glass to my nose, I find rich spiced apple cider, cherry cake donut, and sweet rum raisin notes that instantly intrigue and captivate my full attention. This is one of those rare pours that make you pause in wonder for more than a few moments as you get to know the magic within. This is so wild in the nose. It at once intrigues and beguiles as the funky sweet rum finishing clearly takes a leading role in the performance, producing fruity esters in spades. I find peach preserves, black forest cake, ganache, dark Michigan cherry, and raspberry to be the most distinct. I also definitely find some clear ringing traces of amburana wood having been used as part of the blend, something that would have scared me off if I had been advertised it, but here it's so well integrated and subtle here, I'll give it my stamp of approval—even as a self-proclaimed amburana hater. Overall, this has such an interesting vibe to it; there's a characteristic that reminds me a little of something you might find out of a Yankee Candle Shop. It's powerfully aromatic and enjoyable to nose over and over again. I could see this doing exceptionally well as a replacement for dessert after Thanksgiving dinner. Let's go in for a taste before we continue nosing any further. Coming back from a sip reveals a more balanced, refined, and classy array of aromas. Apple tart, dark chocolate, espresso, and raspberry strudel continue to absolutely delight the nostrils. Late in the glass, pin cherry, slivered almonds, and more sweet mulled wine aromas emulate the general feeling of enjoying Swedish Glögg in the winter. As the glass nears empty, the sweet and level chocolate tones begin to dominate, a welcome evolution that is testament to the incredible complexity this blend has achieved. There's so much going on here, and it manages to not feel over-finished in the least. The empty glass smells of warm cinnamon rolls, German bread, and sun-soaked hay with a sweet, herbal undercurrent. Palate:  Cherry cobbler leads the way on the tongue as the pinot noir influence makes itself known. There's a kiss of leather, cigar wrapper, raisin, and fig that dance in the mouth long after the liquid departs. Another sip is so easily sought as the delicious array of mulled wine, brown sugar, cinnamon, clove, and raspberry tart creep across the tongue in buttery delight. Everything is tied nicely together by an underlying character of a homemade pie crust and cocoa powder. This pour is much like a thrilling ping pong match set between sweet fruit and funky spice. Every time you think one side is gaining an advantage, the other side swings through in even more intense clarity. It's as enjoyable as your first time on a pirate ship swing ride at the carnival, with the excitement of some nearby fried dough to come as well. Sipping late in the glass produces consistent class as fig, raisin, and stewed apricot continue to elevate impeccable volume of flavor. This isn't a light, easy-sipping experience at 97 proof—this is an adventure in flavor that never lets up for a moment. My goodness, this is good whiskey. My last sip offers up vanilla extract, sugar cookie, lemon frosting, and marzipan in sweet confectionary charm. The finish is creamy, sticky, and long, as peach, pear, apple pie, and cinnamon roll notes roll into the perfect fall sip of whiskey. TL;DR: A perfect fall pour with apple tart aromas galore and a powerhouse of ever-evolving flavors Rating:  5/5 ( Pinnacle whiskey. A true rarity in quality.) The bar has officially been raised for American single malt. This is without a doubt my favorite ASM on my shelf right now and most of the competition isn't even close. On top of being an exceptional blend of well-aged whiskey, this release goes on to prove that finishing can be artfully done, not a practice reserved for covering up bad whiskey. Kudos to the Westward team for crafting such a powerful, nuanced, and utterly perfect sip with this release of Milestone edition 2. If you're interested in exploring the nuanced and growing world of American single malt—start and end here. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whisk(e)y industry. Beginning in Irish whiskey before expanding into bourbon, rye, malt, 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 this website , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Are you craft-curious? With 2,753 craft distilleries currently open and operating in the United States, I think it's safe to say the craft movement is well and truly upon us. The American Craft Spirits Association (ACSA) defines a craft distillery as any independently owned distillery producing less than 750,000 gallons of distilled spirits annually. For those more visual like me, that's roughly 3,718,932 750-milliliter bottles. I am certainly not a numbers girl, so let's move on to why we're all here. Boulder Spirits is a new craft distillery to me, and perhaps to you too, but they're not new to the scene (they opened in 2015). I'm excited to explore their latest cask strength bourbon release for a few reasons. They locally source their grains, use pot-distilled methods, and have been at the forefront of the American single malt movement. Right. I'm not reviewing their American single malt in this write-up. Still, I think it's important to highlight those craft distilleries contributing to the next big wave in whiskey, apart from the Rye Renaissance . Thank you to the folks at Boulder Spirits for providing this to taste through for a no-strings-attached review. Let's see how this Colorado pot-distilled cask-strength whiskey lands! Company on Label:  Boulder Spirits Whiskey Type:  Straight bourbon whiskey Mash Bill Percentages: 51% corn, 44% malted barley, 5% rye Proof:  128.4 ° Age:  7 years 4 months Further identification:  This is the 2024 release of Boulder Spirits cask strength offering at an MSRP of $85.00 Nose:  Toasted caramel wafts from my glass before it's even under my nose. There's good volume here. Soft oak spice follows next, notably table shaker black pepper. A citrus note is also rather present, kind of like a mix between a lime and grapefruit. A slight burn is present on the nose, which is to be expected at this proof. With a few swirls, I'm surprised to find roasted sweet potatoes and a hint of parmesan cheese. I think it may be time to for a sip. After a few sips, I return to the curious scent of wood oil. Caramel and vanilla have thickened the fruity plot in this evolving storyline, and the heat remains turned up while cinnamon happily aids in the spicey journey. I find that as the liquid levels lower, the more the proof distracts from the range of smells in the glass. The empty glencairn smells like a small town deli operating in a 100-year-old building. Palate:  This starts abundantly sweet, favoring a fruity profile, but quickly becomes overrun by black pepper and ginger spices. Wow, my tongue is tingling. A second sip settles that initial spice shock with sweet and chalky candy notes, transforming into a silky caramel banana split Sunday. The mouthfeel is oily, but the finish is slightly drying. The linger is moderate in length and, after some time, begins to turn metallic. Additional sips turn up the volume on the oak spices, notably round and hollow cinnamon sticks floating in fruit punch. I'm curious if that combo works or not too. Unfortunately, the more I sip, the more the oak spice and heat take over the earlier silky caramel and fruit notes. The final sip falls away from the dynamic flavors from earlier, seemingly being left in the dust of all this oak spice. TL;DR: a pot distilled promise of flavors that fell off by the end Rating:  3/5 ( Middle of the road whiskey. An average showing. ) I liked what was in my glass; the flavors and oily nature that pot-distilled whiskey creates are my preferences. I'd be curious to learn about Boulder Spirits barrel seasoning practices and how their barrels are stored, as it seems the oak wanted to take over the beauty of the other flavors. 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.

I remember my first pour of Hard Truth during a whiskey festival at a local liquor store here in Illinois a few years ago. Over the ear-ringing buzz of a packed store (rightly so, with over 50 pours available for a low ticket price of $10), I remembered hearing someone say Hard Truth was out of Nashville. "Okay," I thought. "Tennessee whiskey. Right on. I'm down." It wasn't until later, when I returned home with a bottle of their single barrel, that I realized the Nashville where Hard Truth operated was in a state making whiskey that was not Tennessee. It was Indiana. And yes, it is important to note when whiskey is from Tennessee . Additionally, my knowledge of Indiana whiskey reached as far as MGP and a tiny bit of Starlight . My experience with sweet mash rye whiskey was not the most robust either, so needless to say, I was curious to learn more about Hard Truth. Why the long-winded intro? Well, I'm a published author ; in case you didn't know, writing stories is my norm. Also, there is a moral to this story: always fact-check where your whiskey comes from. This can be quite the detective work, depending on which distillery you dive into, but it is worth the effort regardless. On Hard Truth's website , they provide details about their origin story, which is summarized below: Hard Truth Distilling Co. began distilling in 2015 in the small upper rooms of Big Woods Pizza Co. in downtown Nashville, Indiana. The tiny craft distillery quickly grew, and, by 2017, construction had begun on a new facility set on a rolling, wooded, 325-acre property about a mile away from Hard Truth’s original home.That property became the gorgeous Hard Truth campus , with the Hard Truth Tours & Tastings Center being the first building to open its doors to guests at the very end of 2017. The following summer, the Restaurant at Hard Truth opened to hungry guests. And, in the fall of 2018, Hard Truth Distilling Co. made the move to its brand new, state-of-the-art, sweet mash distillery, where it’s been producing Hard Truth spirits ever since. I have tried several expressions from Hard Truth over the years and am happy to spend time crafting a proper write-up on a now-familiar brand. This French Oak Harvest Rye is a release in collaboration with Mellencamp Whiskey , a brand brought to us by musician John Mellencamp (or Johnny Cougar, John Cougar, or John Cougar Mellencamp, depending on the year), who is also responsible for the label art. A big thank you to Hard Truth for providing this bottle and giving me the opportunity to review this release per the editorial policy . Let's dive in and explore this Nashville, Indiana, sweet mash rye whiskey. Company on Label:  Hard Truth Distilling Co. Whiskey Type:  Straight rye whiskey finished in toasted French oak Mash Bill Percentages: 78% Indiana rye, 28% Indiana corn Proof:  104 ° Age:  over 3 years Further identification:  This is the third release in a limited four-part collectible series with Mellencamp Whiskey for an MSRP of $69.99 Nose:  Gentle whiffs of Madagascar vanilla welcome me as I lift the glass to the nose. There's a distinct bread dough quality here, a common thread I find in most expressions of Hard Truth, and sometimes in an overly yeast-forward way. This one is toasted and sweet, reminding me of bread strips found on fruit cobblers, the best dessert to make while camping, according to my fellow whiskey reviewer. Actually, this nose would do well outside near a firepit as a nice nightcap while staring up at the stars. A few swirls bring out caramel popcorn and flambéed peaches. There's a slightly sweet and sour note happening here, like someone left a slice of cheesecake on the kitchen counter overnight. I'm ready for a sip. Returning to the glass after a few sips, I find baking spices, mint leaf, and a hint of bubble gum. There's also toasted rye bread with an overly acidic apricot jam. Vanilla is the most dominant characteristic throughout, and it leans toward natural varieties rather than confectioner-sugared ones. Deep inhales bring out the slightest hint of black pepper. The lower the liquid, the more I notice a metallic note, perhaps due to younger whiskeys needing an earlier bedtime. I'm certainly yawning. The empty glass smells of rose petals and fried carnival dough. Palate:  Like the nose, the flavors start off quiet, which is surprising for a rye. After a few moments of swishing, the fog lifts slightly, and earth notes come into focus: damp grass in the morning and a breakfast bowl of peaches and cream. It's so gentle, almost too sleepy, but oh wait. Okay, cinnamon sticks and clove are waking up my taste buds now. Kind of. My second sip is a bit more dynamic. Bubble gum and cotton candy are present with vanilla and caramelized peaches. The finish is vanilla-sweet with a good amount of peach and cherry. The linger is where the rye spice has been hiding with a tip of tongue and gum tingle. Later in the glass, there's sweet iced tea and a tiny crack of black pepper. I find it to be a bit uninspired, though, like eating an Ego waffle off my son's plate hours after he's left for school. With my final sip, the flavors have grown tired and quiet again. The linger is still leans into the rye spice. The final sip is but a memory of vanilla, peach, and warm spices. TL;DR: expect sleepy flavors in this fruit-forward rye Rating:  3/5 ( Middle of the road whiskey. An average showing. ) While I wish the flavors had maintained some level of dynamic quality to them, I will say this is my most favored offering from Hard Truth to date. It can be challenging to maintain an unbiased opinion when the buzz for certain distilleries and/or bottles is constant. Previous experience with the distillery you're tasting and a well-calibrated palate go a long way toward keeping the whiskey tinnitus at bay, allowing for a fair rating at the end of the day. How would you rate this whiskey? In an effort to better understand ourselves as reviewers and you, our readers, the Amongst the Whiskey team is trying out a new feature. If you've tasted Hard Truth (or even if you haven't, but the buzz has you here reading), we would like your honest and unbiased feedback below. As always, we thank you for supporting independent whiskey review sites. 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.

Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eves run; To bend with apples the moss'd cottage-trees, And fill all fruit with ripeness to the core; —Excerpt from To Autumn by John Keats To autumn and to whiskey we go! Watershed Distillery , out of Colombus, Ohio, is leaning into the season's change with their latest Fall Finishing Series release: A straight bourbon whiskey aged six years and finished in apple brandy barrels for 10-12 months. The back label has a lovely description worth highlighting as well: This handcrafted spirit is a celebration of the flavors inspired by autumn and the warm and cozy feelings we look forward to in the cooler months. The perfect tribute to Ohio, it is finished in our toasted American Oak Apple Brandy barrels, aged six years and bottled at barrel strength. Finished whiskey was a craze that ran rampant for a while but seems to be leveling off in a manageable way for us whiskey enthusiasts. It's been a  hot minute  since I've poured myself a properly finished whiskey, so I'm very much looking forward to this change in pace. Big thanks to the folks at Watershed Distillery for the opportunity to review their product. Company on Label:  Watershed Distillery Whiskey Type:  Straight bourbon whiskey finished in apple brandy barrels Mash Bill Percentages: 72% corn, 21% rye, 7% malted barley Proof:  129.2 ° Age:  6 years Further identification:  Batch 5 of Watershed's Fall Finishing Series is a lottery release only for an MSRP of $89.99 Nose:  There is no question this whiskey is finished, but I'm questioning if I just entered an orchard of over-ripened apples souring on the ground. So pungent is the smell that I'm reflexively setting down the glass. Sometimes, rest is best, and sometimes, a pour needs to acclimate to its surroundings without being disturbed. After about twenty minutes, I revisit the nose and am relieved with what's rising from the glass: granny smith apples ready to be mashed into apple sauce with cinnamon and honey. A few swirls release nostalgic baking spices, transporting me to my childhood home, football on the television, and my mother baking her weekly Sunday apple pie with a perfect lattice top pie crust . I think it's time for a sip. Returning to the nose after a few sips brings out additional spices, ginger, and clove, with sweet honey effortlessly balancing them. This smells like returning from a chilly football game: cold toes, numb fingertips, and a wish for immediate warmth. Late in the glass, I find a bit more earthy tones, lines of apple trees, and late September rain. The empty glass smells of caramelized apple cores and a bowl of holiday potpourri. Palate:  Red delicious apples and brown sugar coat my mouth, and I do mean coat; this mouthfeel is quite nice. Sticky honey and a fun barrel funk swing in next as ginger tingles on the tip of my tongue. There is a decent amount of heat here, but it's well-balanced and pairs really well with the warming flavors. The finish is long but a bit drying and gritty. Additional sips bring forth caramel-covered apples bubbling in cask iron on low heat, damp earth, and the skins of dark plums. The funk, though, is what I know and love about craft, but it's kicked up a notch, and I'm not sure the mood calls for it. I will say the proof does sip lower than its 129.2 ° distinction. My last sip is filled with heat, gooey apple pie filling, and that unique funk that will likely make this the last pour of the night. TL;DR: a flavorful dram, but beware, this one requires lots of air time Rating:  3/5 ( Middle of the road whiskey. An average showing. ) I appreciate a seasonal approach to finished whiskey, as most of these stand out as different from an average bourbon. I was glad to have tasted this three times, per the editorial policy , as this pour is a prime example of when substantial rest in the glass can improve the experience of whiskey overall. While I can't see myself reaching for this on my own, I can see this bottle standing proudly on a holiday table surrounded by all the Thanksgiving desserts and as a talking piece for those who may not regularly drink whiskey. 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.

Give 'em the wheater! With a clever sticker and sleek bottle design, Two Souls Spirits certainly has a way of capturing my attention even before I taste what's inside. You may be wondering what the heck a "wheated bourbon" is and why it matters that there's wheat in the mash bill rather than the typical rye. Well, in short, it doesn't really matter WHY there's wheat in the mash bill—using wheat instead of rye can still produce a legal bourbon as long as there's 51% corn in there. Wheat also brings several defining characteristics to a barrel of whiskey: the mouthfeel can be silky, and the flavors tend to be sweeter and more mellow. With 20% Minnesota wheat in this mash bill, Two Souls has partnered with J. Carver Distillery out of Minnesota to release one of their oldest barrel's to date. On their website , they write: We all know that anything that can survive a MN winter is pretty badass. Rich with old-school wheater aromas and flavors, this is a bottle that demands your attention. So, why wheated bourbon? Why offer the distinction in the first place? Why not just call it a bourbon and leave it at that? Perhaps William Larue Weller had the answer when he pioneered the use of wheat in his mash bills, which resulted in a widely popular and lucrative brand . Whatever the reason, the end result matters most, which brings us to this single barrel. I want to thank Two Souls for the opportunity to review their latest release per the editorial policy . With independent bottlers like Two Souls Spirits, lesser-known craft distilleries have the unique opportunity to shine, so let's jump into this pour and see what Minnesota winter wheat is all about! Company on Label:  J. Carver Distillery (Bottled by Two Souls Spirits) Whiskey Type:  Wheated Bourbon Whiskey Mash Bill Percentages: 71% corn, 20% Minnesota winter wheat, 9% malted barley Proof:  127.7 ° Age:  8 years Further identification:  This is the oldest barrel released by Two Souls Spirits to date featuring J. Carver with an MSRP of $124.99 Nose:  Goodness. The color alone suggests this whiskey was not the wallflower at the rickhouse. The smells wafting out of my glass would suggest this to be the case. Deep, rich caramel dances effortlessly into my nostrils as decadent vanilla pound cake saunters confidently behind. The citrus and spice note reminds me of a frigid day in Chicago at the Kris Kindle Market, and the only saving grace was warm mulled wine, pots of it, with orange slices floating happily in the pot of mulled wine. I love this nose. It's freshly baked wheat bread and vanilla icecream, with a whiff of seeping Lipton black tea. The notes on the nose after a few sips cannot be understated. There's lovely creme brûlée and sticky dark brown caramel with a tropical drink and a decorative umbrella with slightly charred edges from the table's candle flame. The empty glass smells like orange rolls, dried dirt, and wildflowers. Palate:  This first sip is surprisingly bright, given the richness of the nose; orange leads the way before transforming into a warming clove and cinnamon tango. Vanilla pops in and out, like the gopher game at a long shut-down arcade. Notes of spice come on strong, with the finish of cinnamon predominantly smoldering across the tongue. The linger, however, has me reaching for a glass of water. For those sensitive to proof, this pour may come across as hot, likely due to the drying characteristics of the oak. With additional time in the glass, the palate evolves into a nice vanilla-forward, flakey, puffed pastry dusted with clove and cinnamon and a sweet and bright citrus glaze. My final sip ends as if it were the beginning, warming orange and a more prominent char, like barbeque coals just starting to turn white in a Smokey Joe. TL;DR: a Minnesota wheated craft ready to warm you from the inside out Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This bottle ( and its sibling ) is a great introduction to the magic of Minnesota terroir and all that can be crafted in a single barrel of whiskey. While the wheat in this mash bill lends way to a silkier mouthfeel, be forewarned of the heat presented on the palate. This would be a great pour to take outside on a cool, crisp evening in late fall when the final leaves on the trees float away from mostly bare branches. 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.

Picture this: It's 2024, and you're looking to sip the best whiskey on the shelves right now? You'll have no further to look than the diverse range of the Michter's whiskey lineup . With two special releases also adorning shelves at your local haunt, you might be wondering if these odd labels are worth shelling out for, especially considering this bottle doesn't seem to say "bourbon" on the label anywhere... What gives? Why is Shenk's not considered a bourbon? For this Kentucky sour mash whiskey, the answer likely lies in the use of different oak than new, charred white American oak, a practice Michter's also utilizes for their US★1 American whiskey. The Michter's website  states, "This offering uses rye whiskey that has aged in French oak sourced from the Vosges region of France before being naturally air dried and seasoned for 24 months and being toasted to our specifications." It could also be because of a mash bill that contains less than 51% corn, perhaps equally likely for this year's release, which features "a substantial amount of rye " and "whiskeys with unique grains in their recipes, including malted rye and caramel malt, which offer a nice creaminess to complement the rye forward herbaceous and spice qualities." With all this experimentation, we're certainly in for something at least a little different from the same old same old in the bourbon world, so kudos are due right of the bat for Michter's being willing to try something so new with this release. Let's dive in and see what the liquid inside is all about. Company on Label:  Michter's Distillery Whiskey Type:  Kentucky Sour Mash Whiskey Mash Bill Percentages:  Undisclosed Proof:  91.2° Age:  NAS Further identification:  This is the 2024 release of the annual special release from Michter's distillery, available at an MSRP of $110; the bottle under review is bottle 2163 of 2521 from batch # 24E2215 Nose:  Rich marshmallow leads the way upon lifting the glass to my nose. Subsequent inhales offer aromas reminiscent of the beloved Choco Taco . Raspberry compote is rich, sweet, and enticing. Plenty of woody, sweet tones swirl in an effortless and cohesive cluster of intoxicating scents. Deep inhales provide intricate layers of complexity: vanilla bean, linen, and sweet gardenia remind me of the inside of the Four Roses Cox's Creek gift shop. There are some underlying sweet barbecue tones I really like here. I feel as though I'm being lured into a sip. Coming back from a sip is comfortable and smile-inducing. Good wood dances in the nostrils. There's a slight savory undertone that really is so fun here; it reminds me of a great Italian red sauce slowly bubbling on the stovetop. Late in the glass there is an explosion of butterscotch, vanilla frosting, and angel food cake. What a lovely little evolution on a low proof pour. The empty glass smells of rich, hot chocolate, creamy, frothed whole milk, and toasted oak. Palate:  My first sip is silky, oily, thick, fatty, resinous, and sweet. I find marshmallow dominantly first, as with the nose. It's impeccably balanced right off the bat, as I find subtle cherry skins, grape jelly, toffee, and molasses. Further sips reveal a palate perfectly in tune with the nose. More of the Choco Taco characteristics swing through perfectly on the taste buds. Fans of single malts may find this mouthfeel to be well appreciated, and some chocolate tones I find often on American single malts bubble up softly. A larger sip and swish reveals caramel perfected; the linger is thick and rich like a well-buttered creamed corn. Sipping late in the glass, I find sweet plum, gingerbread, and sugary raisin building upon the prior successes of the pour. This is the kind of whiskey that gets better as you keep sipping it, so trying to compare it against bolder pours may prove to be misleading in the quality department. My last sip tastes like a culmination of the rest; the vanilla ice cream of the Choco Taco leads before a lovely bit of waffle cone swings in in delicate deliciousness. The finish is low and slow, like the careful consideration for a big barbecue spread or slowly sipping a thick cup of Turkish coffee. What a lovely dram. TL;DR: An understated, lovely whiskey sipping experience that leans in on a thick mouthfeel Rating:  4/5 ( Really good. I want one of these on my shelf. ) With a robust, delicious, and complex profile, Shenk's is a low-key sleeper leading this year's release radar for whiskey enthusiasts looking to sip the best around. It handily runs circles around this year's Bomberger's release , bucking the trend from previous years that saw Bomberger's stealing the limelight . Whatever your historical experience with these bottlings is, go in with an open mind that all things in whiskey are capable of changing with time... 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.

As we near the fall bourbon hunting season, an oft-overlooked bottle awaits most ardent whiskey hunters. Bomberger's. What makes this bourbon unique? Chinquapin oak. Open air dried and seasoned for three years before being toasted and charred to Michter's exacting specifications . I'll admit this does get more attention these days than it used to. I remember scooping up plenty of bottles from 2018, 2019, and 2020 with relative ease. Now, likely in part to my coverage of the impeccable historical quality , folks are finally paying attention. Will the 2024 bottling live up to the pinnacle whiskey rating the 2023 release earned ? Let's find out. Company on Label:  Michter's Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  Undisclosed Proof:  108° Age:  NAS Further identification:  This is the 2024 release of the annual special release from Michter's distillery available at an MSRP of $120; the bottle under review is bottle 1407 of 2530 from batch # 24F2284 Nose:  On first lifting the glass to my nose, I find a patchwork of woven reeds, a slight earthiness, and dark blackstrap molasses cookies. It's dark, brooding, and slightly imbalanced in the nose. Subsequent inhales reveal Mexican street corn, tortilla chips, and melted Monterey Jack cheese. It's an oddball pour given this array of aromas, and one that I'm finding difficult to get into. Hints of chlorinated pool water waft up as I try to discern what the heck is happening here. On to a taste to see if that can settle things back into something recognizable and enjoyable. Coming back from a bit of tasting reveals a nose still pretty unfit for enjoyment. Instead of good, well-aged wood aromas, I'm finding more dampness, signs of decay, and a lean towards more of the exterior bark than porous grain. Overall, the nose is almost 'fuzzy' like the static of a TV screen that hasn't formed the right connection to transmit video effectively. It buzzes at what feels like a boozier proof than the label leads on and never settles down long enough to properly enjoy. Late in the glass, I find some subtle vanilla characteristics that begin to show signs of life, but I'm not sure anyone else is going to have the patience that I'm offering this pour. Black pepper, allspice, and stale red wine aromas sit in the empty glass. Palate:  My first sip lands like a meteoric cherry coming in way too hot. It's the overzealous adult who had a few too many at the family party and decided to try to jump on the trampoline, only to bust right through the mesh. Another sip improves my perception as some subtle fruit tones begin to build. I find raspberry, plum, and distinct raisin most impressionable, but a clear imbalance is working against the comfortability here. Despite this release aiming for less tannic qualities given the extra open air seasoning time this release undergoes, I find a lot of tannins landing bitter and disappointing on my tongue. Sipping near the bottom of the glass demonstrates a whiskey that may be better served as a mixer than a neat pour. There is a papery characteristic that muffles the enjoyment that could be had exploring the subtle fruit tones that occasionally peek out between the oddities. My last sip offers the last glimmer of hope that another day may serve this whiskey better as a long linger of marshmallow, biscotti, and crème fraîche slowly settles me back into a place of comfort. TL;DR: A true oddball whiskey and a real fall from grace compared to last year's Bomberger's Rating:  3/5 ( Middle of the road whiskey. An average showing. ) For a company just coming off a pinnacle bottling in the 2023 Bomberger's , I have to say I'm pretty disappointed in this fall from grace. To go from a 5/5 to a 3/5 in the span of 1 year should mark a real bit of concern. I can only imagine this is a small hiccup, and the Michter's team will be back to firing on all cylinders here shortly as I know they are capable of greatness. 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.

Coming hot on the heels of a banner year for rye whiskey , Michter's has a tall task ahead at attempting to outdo their own perfection. That would be because the 2023 release of Michter's 10 year rye  earned my top rating , a pinnacle whiskey well deserving of a boatload of praise. So, with the bar now raised up to the highest rung, what kind of stops will Michter's pull out this year to try to outdo themselves? The answers we seek can be found, believe it or not, right under our noses—once we get the cork out of the way! Let's dive in for a thorough examination of Michter's 10 year rye, barrel 24D1810, or feel free to watch the video below if you're into shorter form shenanigans. Company on Label:  Michter's Distillery Whiskey Type:  Kentucky Straight Rye Whiskey Mash Bill Percentages:  Undisclosed rye mash bill (that tastes like ~51% to me) Proof:  92.8° Age:  10 years (though rumored to often be older) Further identification:  This is single barrel No 24D1810, with limited availability at a $200 MSRP Nose:  Wow, lovely soft aromas lead the way on this glass—think praline, butterscotch, caramel, and this distinctly vintage funk. Subsequent inhales produce creamy vanilla, biscotti speckled with a touch of white pepper, rose petals, and resinous cedar. Overall, this is a creamy dream to nose so far. It is also notably light at this proof, not seeming to offer much of an evolving bouquet of aromas as time waddles on with my nose nestled in my glencairn. It's a consistent love triangle of butterscotch, florals, and creamy vanilla—a quite welcome trifecta if you ask me. Time for a sip. Coming back from a few sips reveals a very consistent whiskey that has developed some new, deep, old oak tones. It's well-aged oak, coming across level and rich in the nose. There's not a hint of a tannic note in this glass, which I love. The empty glass smells of marbled rye, Canadian bacon, and a grilled english muffin. Palate:  On first sip, I find a match made in Michter's heaven between the nose and palate. Creamy tones swing in strongest, Irish cream barely impressionable but incredibly distinct. I find alfredo tones and buttered dinner rolls on subsequent sips. There's an underlying lemon note, like a can of seltzer that is barely flavored. Stracotto pasta offers little backbone. Ah, later in the glass, the same vintage tones the nose was letting on finally swing in. Butterscotch, vanilla bean pound cake, and that same resinous, thick feeling is suddenly pervasive. A bit fickle in the viscosity, I am liking where this is headed with each sip building upon the last well. Late in the glass is where the latent creamy consistency finds its hold. Confections like praline, Kopiko, Werther's, and cocoa-coated truffles stick sweetly in the mind. My last sip is a fleeting departure, vaguely dissatisfying in its short duration, as a kiss of chocolate mousse, crêpes suzette, and melted butter tease me towards another glass. TL;DR: Michter's took the path less traveled, producing a light modern whiskey with vintage vibes Rating:  4/5 ( Really good. I want one of these on my shelf. ) This is the type of whiskey that keeps you coming back for more, given its impeccable drinkability. This is an incredibly light whiskey on most days. I do think this is the type of whiskey that gets better with time and air, as my third individual tasting turned out to be my favorite, eliciting some wide eyes and chills that made my hair stand up on several enjoyable sips. It's definitely a fall from the incredible grace of the 2023 release, in my opinion, but it is not a long fall. It's like the old Kanye line , "Reach for the stars, so if you fall, you land on a cloud." This is still a great whiskey, one I'm certainly glad to have on my shelf. Having gone through this pour three times in accordance with the Amongst the Whiskey editorial policy , this does feel like a whiskey that wouldn't stand up too well to comparative tastings for what that's worth. 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.

Redwood Empire's small lot series has taken the market by storm since its 2024 introduction. Developed to showcase the experimental offerings Redwood has undertaken, this series has intrigued the Amongst the Whiskey team and many whiskey enthusiasts alike. This brand is by no means new to the team here , and for good reason. This is the fourth release from their small lot series, a straight rye whiskey—another addition to a category that is red hot these days. Thank you to the team at Redwood Empire for providing a sample for us to taste with no strings attached . Company on Label:  Redwood Empire Whiskey Type:  Straight rye whiskey Mash Bill Percentages:  67% rye, 31% malted barley, 2% wheat Proof:  94 ° Age:  NAS (minimum 3 years) Further identification:  This is the fourth release in Redwood Empire's small lot series, released at an MSRP of $84.99 Nose:  Upon first lifting the glass to the nose, a slightly synthetic tootsie roll wrapper can be found. Somewhat subdued at first, after a few encouraging swirls, enticing aromas began to stretch out of the glass. Delicate and light, like the color of this whiskey, we found angel food cake and raspberry tart, along with chocolate-covered pretzels, hot cocoa, and woven wool. Additional inhales revealed subtle allspice and a kiss of black pepper flakes. The empty glass smells of a thin New York pizza crust, raisin, and dryer sheets. Palate:  The flavors on the tongue seem to be more complex than the nose suggested, with a lovely, soft mouthfeel of chocolate fondue fountain. Here, we found whipping cream, a piping hot tiny cup of espresso, a forgotten piece of bit-o-honey candy, and a bar of dark chocolate. Hints of grilled pineapple and bread dipping olive oil linger on the tongue, which lingers moderate in length and subtly to boot for those who appreciate a silky sipper. Additional tastes highlight more of the allspice and black pepper, with a kiss of lemon cake. Late in the glass we find more of the same as a lemon cake bobs and weaves along a silken road of subtly. There is no treachery, no albatross in hiding, no perfidy to be found in this whiskey. At the final sip we find just a kiss of banana for the Jack Daniel's lover in your life. TL;D R: Quiet does not mean dull with this subtle yet interesting rye Rating:  3/5 ( Middle of the road whiskey. An average showing. ) This fourth release in Redwood's small lot series certainly stirred our appreciation for brands that are willing to step outside the box with experiments like a high malt mash. It's an incredibly easy going pour that we believe will do really well with a majority of more novice whiskey drinkers. While Van Duzen won't likely live rent-free in our heads for long after this glass, it did reaffirm the promise this small lot series will undoubtedly hold fun projects in future offerings from Redwood Empire. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

You might be wondering what exactly is an American Independent Bottler and why you should pay attention to this growing movement. In short, American IBs are companies or individuals that purchase spirits from distilleries and then bottle them under their own label. This idea of sourcing, selecting, and offering unique expressions that may not be widely available otherwise isn't new by any means and, in fact, originated in Scotland many moons ago. The likes of widely popular IBs such as Signatory have seen massive success as a result and operate in near total transparency like Two Souls Spirits do (as do other notable American IBs) compared to their modern-day counterparts who, well, do not . This means every little detail you want to know about the whiskey they've bottled will be available to you. The tradition in Scotland, however, is historically more respected than here in the United States, even with good old Garvin Brown sourcing and blending for a brand he was creating during the 1800s. Non-distillery producers , the title used here in America, seem to lack the same level of prestige compared to those doing the same act of sourcing and blending in Scotland. Was this difference due to the quality of the product? Or was it a lack of trust in the consumers? There's some debate, but the reason may be loosely due to "rectifiers"—the people who took whiskey produced by distilleries and rectified it by adding flavoring or herbs or something totally unsafe. A big reason why the Bottled-in-Bond Act of 1897 came about, actually, was in backlash to those rectifiers. Regardless of why independent bottling in America has been such a struggle in the past, we're in the here and now, and there is change in the air. We are currently in a time when whiskey is more available  than ever . The individuals championing independent bottling are pushing really great whiskey into the market and rectifying the often dubious response many whiskey aficionados have toward sourced whiskey. With awards being handed out to several IBs introducing new and exciting distilleries and in-depth articles being written in  a well-deserved positive light , this is a great and exciting time to be a whiskey enthusiast. Two Souls Spirits is one such independent bottler curating a way for consumers to experience premium craft spirits easily. On their website , they say: Our mission is to hand-select exceptional, distinctive spirits from top craft distilleries across the US. We are committed to full transparency, collaboration, and sharing our partners’ stories and products with a national audience. We want to be your personal curator of American craft spirits. Let us do the hard work for you. Co-founded by two friends over a simple shared meal out one night, James and Chad of Two Souls Spirits  have been bottling single barrels from various craft distilleries throughout the United States since 2021. With quality spirits being released by highly respected craft distilleries multiple times throughout the year and long-term plans to eventually blend the barrels they buy, Two Souls Spirits is here to stay. Packin' Wheat is Two Souls' latest release from partner J. Carver Distillery . This is one of the oldest barrels from J. Carver's rickhouse to date and was also aged in an Atlas barrel—a now shuttered cooperage known for outstanding flavor profiles their barrels imparted on spirits, which is pretty neat if you ask me. Also, for those wanting a quick and dirty on wheat whiskey, it is different than wheated bourbon, which is absolutely a thing. With a mash bill of 71% wheat, this expression is outside the parameters required to be considered bourbon since only 20% of the mash is made up of corn. And if you know your bourbon, you know at least 51% of corn is required. What makes a wheated bourbon is the use of wheat in the mashbill (anywhere from 1%—49% wheat), but without that dominant 51% corn, the mashbill cannot be considered bourbon. All of that nerdy stuff aside, how does Packin' Wheat taste? I'm ready to find out. Company on Label:  J. Carver Distillery (Bottled by Two Souls Spirits) Whiskey Type: Wheat Whiskey Mash Bill Percentages: 71% wheat, 20% corn, 9% malted barley Proof:  128 ° Age:  8 years Further identification:  This is the first ever single barrel or cask strength wheat whiskey from J. Carver with an MSRP of $114.99 Nose: A hefty aroma wafts up from the glass, like opening the door to a neighborhood diner on a Saturday morning, well into their breakfast rush. Layers of thick butterscotch syrup drip perfectly over a tall stack of germ wheat pancakes with sliced plums bubbling in a fun-sized personal cast iron skillet. This is rich. This is different. This has me wandering down a dry dirt path toward a weathered park bench damp with evening dew. Deeper inhales bring in well-worn leather boots and a mahogany grandfather clock in a drafty tiled hallway. I'm ready to sit back, relax, and take a taste. Returning to the nose after a sip ushers in oodles of rich vanilla with whiffs of roasted coffee beans and a frothy milk top. Werthers hard candy, slightly broken from being in the bottom of a purse for so long, bounds into the nostrils as the liquid level gets lower. The empty glencairn smells of dried apples and antique bookshelves. Palate:  Stewed fruit shimmers across my tongue, most notably cherries and plums with dark brown sugar, black pepper, and clove. The tingles on my lips inform me of the proof, but it knows its place amongst these flavors and acts more like an extra blanket to add warmth rather than accidentally poking yourself with a searing hot poker. A second sip brings in soft leather and a kiss of nilla wafers already melting on your tongue. The linger is long like a horizonless field of waving wheat and wildflowers. Several more sips, enjoyably taken in between appreciative inhales of this wonderful nose, deepen the creamy dark fruits that presented so eagerly at the top of the glass. Caramel, clove, and cinnamon balance with the fruit in perfect symmetry. But, my goodness, the leather that has continuously waltzed in throughout my time with this glass—it has me grinning from ear to ear. My final sip is a flash of hot off-the-griddle germ wheat pancakes, perfectly rounding out this experience. TL;DR: a range of flavors impeccably executed by a whiskey that drinks above its age Rating:  4/5 ( Really good. I want one of these on my shelf. ) This eight-year whiskey brings forth such a robust flavor profile that some double-digit-aged whiskeys have difficulty achieving. Two Souls, tongue-in-cheek, blame the angels for taking more of their fair share from this barrel, meaning the evaporation rate was relatively high during aging, leaving the bottling rate relatively low, which may explain why the flavors are presented as they are. Maybe it was the shuttered cooperage the whiskey was aged in. Or, perhaps, it was the Minnesota landscape and weather. Regardless, I love it when a sip leaves me eager to learn more about a distillery's terroir, cooperage, and rick houses, which was absolutely accomplished with this pour. 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.

Nashville Barrel Company, located In Nashville, Tennessee, has quickly made waves in the whiskey market since its founding in 2018. How, you may be wondering? Well, a bit unconventionally. You see, they store and age whiskey—barrels and barrels upon barrels—so much so that they opened their own distillery in 2021. With a tasting room for visitors to sample their various single barrels, in addition to their blended small batch cask strength bourbons and ryes, Nashville Barrel Company isn't a traditional distillery. Their primary focus is on barrel aging and custom barrel projects rather than distilling their own spirits. On their website , they go into more detail: We bought our first batch of barrels in 2018, quite honestly, we did it so that we could continue the tradition of picking through good whiskey with our friends.  Little did we know what would happen next.  Well, the word got out... fast. People started talking about our barrels. It became so popular that friends were asking if they could pick a barrel of our stuff. February of 2020, we released our first single barrel rye - and people on social media made sure the rest was history. Soon, groups from all over the country were calling to ask to come pick a barrel for themselves.  Crafting unique flavor profiles through aging and collaborating with other distilleries and brands is basically their bread and butter. Does that mean you should immediately walk away and look elsewhere for your next favorite bottle? Nope. The beauty of whiskey is the open-mindedness we, the ones sipping and enjoying said whiskey, inherently bring to the glencairn. Sourced whiskey is simply a process of vetting, as I see it anyway, and, at the end of the day, good whiskey is good whiskey, no matter how it makes it to the bottle. The bottle up for review had a meticulous picking team behind its discovery. No, really, those two smirking above went through many barrel samples (with a decently filled spittoon by the end) before finding this one. When it comes to trying new brands, leaning into palates that align with yours can absolutely reduce regrets. Having not tried Nashville Barrel Company yet myself and given the team behind the pick, I felt comfortable enough to buy this bottle before trying it. So, will this one align, or will it just be "fine"? Let's find out! Company on Label:  Nashville Barrel Company Whiskey Type:  Straight rye whiskey Mash Bill Percentages: 95% rye, 5% malted barley Proof:  116.46 ° Age:  8 years Further identification:  Barrel # 7595 is a single barrel pick selected by Nick from Amongst the Whiskey in collaboration with Liquor Junction  with an MSRP of $99.99 Nose: Whoa, the smells wafting out of my glass seem determined to fill my entire house with their scent. Lightly toasted rye bread with melted butter and a tiny bowl of whipping cream leads the way. This pour seems to ask, "Why not pair an everyday basic with a fluff of happiness?" The answer comes as a whisper of creamy orange before fresh earth takes hold. Soft and subtle, I'm tickled by velvety young pine needles inside the palm of my hands, or so I imagine when whiskey sometimes takes me away to another time and place. Deeper inhales transform the woodland hike into a well-earned meal of grilled ribs dripping in homemade brown sugar barbeque sauce. There is no eagerness inside this glen, nor is there one thing here that wants to hold my attention too tightly, which allows me to rock along with the ebb and flow of this nose. I feel remarkably relaxed with this pour, yet totally in tune with what I'm experiencing. Time to elevate this moment with a taste! After a few sips, I return to a cozy kitchen with freshly sliced oranges and crumpled wax paper from a pan of freshly baked cinnamon bread. Nearing the end of the glass, I find lemon-lime soda, long since forgotten, on a picnic table. The empty glencairn smells of damp campfire soot and dried wildflowers. Palate:  The mouthfeel is giving me all the swoons, but holy crap, the flavors melting across my tongue are awe-inspiring. As someone who usually steers away from citrus notes, especially those leaning toward orange, I am having a moment with this glass and this tricky note for me. It's clearly here but so well integrated that it tastes absolutely fantastic. Take me away! And find me wrapped in a soft sweater, rocking in a chair on a covered porch, where the light is golden, the air is brisk, and the warm spice cookie in my hand is about to be bitten into. This sip is total bliss—a rye I know will rise as a fast favorite after just one sip. Further sips usher in soft and puffy sweet bread dough and a nostalgic undertone, like a tin of coffee cake from the local grocery store. Goodness, the flow of flavors, and the way they mingle with one another effortlessly, like long-time friends vacationing together. The linger is long and equally complex, with a warming wood spice that encourages both patience and anticipation. As I take my final sips, I'm drifting away, unanchored, without a care to be had. TL;DR: a true delight; the burnout on mediocre sourced whiskey ends here Rating:  5/5 ( Pinnacle whiskey. A true rarity in quality. ) When you know, you know, and this rye left me with no doubts about its intentions. It soared into heights unthinkable, thanks in part to the passion of Nashville Barrel Company and the patience of the picking team for this barrel. It's a rarity that a 95/5 MGP rye can illicit such a response in me, yet here I am, sipping with stars in my eyes and giggles in my belly. 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.

Stagg Jr. batches continue to roll in from Buffalo Trace Distillery, with the summer 2024 release coming in under the batch "24A" moniker. This younger, bolder version of George T. Stagg is where the brand highlights some of their punchiest profiles. For a historical deep dive on all things Stagg, I'd urge you to check out my Stagg Hub  article, where you'll find all the whiskey nerd details your heart could ever desire. As a self-proclaimed Stagg man, I can't help but slowly turn into a Stagg skeptic as batch after batch continues to leave me rather unimpressed these days. Gone are the magical moments of batch 12 . But why? Is this brand getting lazy and just riding the coattails of prior successes? Are the stocks that are being selected from getting younger? Has the blending team simply lost their touch? I hope to answer these questions and more with a full review of the latest batch, Stagg— junior , you'll never stop me —24A. Stick through to the end, and you'll find my video review where I compare this batch to the legendary batch 12 of old as well. On to the notes! Company on Label:  Buffalo Trace Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages: Undisclosed low rye mash bill (estimated <10%) Proof:  127.6° Age:  NAS (~8 years) Further identification:  This is the first release of Stagg in 2024 (hence the 24A on the label) that was first made available in the summer at an MSRP of $70 Nose:  Big, earthy barrel funk leads the way as my nose dives towards the rim of the glass. Dry pear, apricot, and peach can be found on deep pulls from the potent pool of liquid. Pound cake, boozy strawberry daiquiri, black pepper, and a strong wall of ethanol make this hard to get into right away. After a bit of rest, nutmeg, confectioners' sugar, peach rings, brown sugar, and potent oak swirl into the nostrils. As the glass finds its balance, notes of creamed corn bubble up. I am reminded of the nostalgic smell of a warm sweatshirt pulled on during a summer night suddenly turned slightly chilly with the arrival of a land breeze. A well-rested glass smells of a woodshop running at capacity; there are troves and troves of mature, funky oak on this nose, suggesting this release has a decently high average age. The barrel funk cannot be understated here, as it really feels like the defining character of the glass. Time for a sip! Coming back from a few sips reveals a nose flattened by a rolling pin into a thin sheet of pie crust. Black pepper and bright ethanol become prevalent on long inhales. Creamy vanilla tones hang on late in the glass. Flashes of men's deodorant, a freshly lit match, and goldenrod fill the nose with intrigue and wonder. The empty glass smells of caramel chews and a rocky pathway through the woods. Palate:  Wow, this is a wickedly off-profile Stagg batch. It leads with this low, brooding, rumbling, dark profile of mustard seed, patchouli, and charcoal. Another sip and swish reveals more traditional tones of caramel, molasses, and brown sugar. The mouthfeel is on the thicker side with a tingly linger that doesn't get too poppy or effervescent. It sits on the tongue like a pad of room-temperature butter. Sipping further produces a distant, vague sweetness that lands somewhere in between an ice cream shop and a candy store. The tingly linger dances the most excitedly up in the gums as Arcor strawberry bon bons meet sour patch watermelon candy and coconut ice cream. The heat of this pour is quite apparent if you don't sip it carefully. My last taste is buttery and bold with black tea, camphor, and coffee cake. The finish is short to medium, but incredibly comfortable and enjoyable as a caramel drizzle layers over a crunchy salted pretzel rod. TL;DR: An oddly tame batch that falls somewhere in the middle of the Stagg quality scale Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) Is Stagg beginning to lose its way? The last standout batches I can recall off the top of my head were batch 17  and batch 18 , released in 2021 and 2022, respectively. I'll give some brownie points to 23A , but that may only have been because of the proximity to the absolute duds that were 23B  and 23C . If you're interested in how all the batches shake out, make sure to bookmark the Stagg Hub —an article I keep updated regularly as new Stagg Jr. batches come out. As for this one? Pretty middle of the road, if you ask me. Let's hope we can get back to quality releases from the team here soon. Bonus Comparison: Batch 12 vs Batch 24A 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.