Named after the influential bourbon pioneer Colonel Edmund Haynes Taylor Jr., this bottle is a part of the coveted E.H. Taylor lineup. Buffalo Trace first introduced E.H. Taylor's straight rye whiskey in 2011 as a way to showcase their rye production and pay tribute to Taylor's legacy. With high praise from many whiskey enthusiasts, the desire to seek out and collect each bottle in the lineup is strong for many, making these rather hard to find. This particular bottle is a standard expression in the E.H. Taylor lineup, which offers a bit more availability, but it's likely you'll pay above the suggested $80 MSRP due to demand. Buffalo Trace describes this release on their website by saying: Straight Rye Whiskey has experienced a strong resurgence in the American whiskey landscape, yet Colonel Edmund Haynes Taylor, Jr. was making this style more than 100 years ago. This small batch, Bottled-in-Bond 100 proof straight rye whiskey pays tribute to the former Distillery owner with a unique rye whiskey reminiscent of days long past. With such a cult-like following (which is no surprise when it comes to Buffalo Trace products , it seems), the question that always comes to my mind is: Will it be worth the chase and the potential marked-up price? I don't often gravitate toward Buffalo Trace when it comes to ryes. Admittedly, I also don't chase bottles all that often either, and find that craft distilleries are far more enticing when it comes to this style of mash bill, which is where my interests lie. But, every so often, I take a chance and pay slightly higher than MSRP for a bottle from the bigger guys (which was the case here). So, let's dive in and find out what all the hype is about, shall we? Company on Label:   Old Fashioned Copper Distillery  (Buffalo Trace) Whiskey Type:  Straight Rye Mash Bill Percentages: Undisclosed (Buffalo Trace high rye mash bill) Proof:   100° Age:  NAS (4+ years) Further identification: The mash bill is undisclosed, but it's long been assumed Buffalo Trace's rye mash bill contains 51% rye Nose:  What a fruit-forward first smell, like walking into a bakery dedicated to baking only cherry pies with classic baking spices wafting through the air: ginger, clove, and cinnamon. Further inhales reveal lemon and mint with a flickering Yankee Candle in the distance, likely titled Dried Fruit and Flower Petals. Caramel is also quite prominent, reminding me of the warm, gooey kind covering an ice cream sundae, but here, on this nose, it covers the hints of rye spice trying to peek through. Perhaps a sip is in order. Returning to the glass after a sip brings out an evergreen lemon scent, like Pine-sol. It doesn't last long before baked pear, and that gooey caramel arrives again. There's a bit more burn on the nose as the liquid gets lower in the glass, but it's not totally off-putting. The empty glass smells of prairie grass and musty oak. Palate:  The mouthfeel is surprising; it is much more oily than the nose let on. Rye spice hits up front, a lovely cracked black pepper, and warming clove, but is quickly shoved to the side by caramel like those annoying concertgoers elbowing their way to the front stage. A second sip brings in mint and lemon and hints of pine trees in a forest with the smell of frost in the air. The finish brings in some cardamon that reminds me slightly of dill pickles but falls off rather fast. This is abundantly sweet for a rye whiskey, and while the spices are there, they seem to drown in mounds of crystallized sugar. The final tastes encourage this rye's admiration for bourbon, and as the last sip graces my tongue, I, too, am convinced I just drank a bourbon disguised as a rye. TL;DR: a bourbon drinker's rye, through and through Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) There's something to appreciate about a rye whiskey willing to be the gateway for those who may be hesitant to venture into the spicy side of whiskey. This pour is a perfect entry point for those bourbon fanatics who may feel a wisp of curiosity for a more robust flavor profile. As a self-admitted "rye hound," my preferences tend to favor ryes that are, without a doubt, a rye through and through. But for friends who are just starting out, I will happily pour from this bottle as an introduction to the rye category, which is why I gave it the Keep Amongst the Whiskey distinction. 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.

We have arrived at the sweet end of this epic Manager's Dram tasting with an absolute monster. Duchess of Islay did a great job summarizing this distillery's history, so well, in fact, that we're borrowing a few words from her here before we get into our own tasting notes from the Manager’s Dram bottling: If you don’t know, Caol lla, pronounced /kull-EE-lah/, is an Islay distillery situated near Port Askaig. Built in 1846, overlooking the Sound of Islay (which is Caol lla in Gaelic), the distillery changes hands throughout the 1800 & early 1900s, repeatedly being mothballed and reopening. In 1974, demand for blended whisky is in full effect and the distillery is demolished and completely rebuilt under architect George Leslie Darge. Darge helped to build & refurbish 46 different distilleries. You may know a Darge distillery if you see his trademark glazed curtain walls (glass/windowed walls) on the still houses. The glass helps to dispel heat and pot stills can be easily replaced. It is said that Darge’s favorite still was at Caol lla. In the 1980s, the whisky market took a dive and they began producing “unpeated Highland style spirit”. This allowed the distillery to remain open while so many others had closed. Today, they continue to produce both peated and unpeated whisky. Fun fact: Caol lla distillery is known primarily for their blended whisky, which takes up 95% of their production. Johnnie Walker lovers can thank Caol lla for a lot of its delicious taste! Make sure to check out @DuchessOfIslay for all things malt! She's an absolute powerhouse in this category. In the grand finale of the incredible Manager’s Dram tasting that Gregory Cloyd hosted, we have the 1990 bottling from Caol Ila. The ATW team was honored to participate in such an epic lineup as we ventured into an age-old question in the final hours of this tasting: Is this kind of rarity worth chasing down? Company on Label:  Caol Ila Distillery Whiskey Type:  Single Malt Scotch Whisky Mash Bill Percentages:  100% malted barley Proof:  126 ° Age:  15 years (distilled in 1975 and bottled July 25th, 1990) Further identification:  On the front label: A 15 Year Old sherry cask specially selected and bottled at natural strength for the S.M.D. Staff Association by manager Grant Carmichael. Nick's Thoughts Nose:  The glass leads with the aromas of classic pulled pork, just wonderful and hunger inspiring. Hints of a plastic paint pail dance at times before barbecue swings back in. The bbq experience is on the lighter end: more smoke, less sauce. This is an inky, black dram for the nose, damn close to the likes of Black Bowmore or Laphroaig 31 year I’ve also sampled. After a sip, bold earthiness invades the senses. I find a touch of Jagermeister. Deep inhales late in the glass get thinner with gauzy linen tones like hospital bandages. Woah, an epiphany reveals the smell of the balsam fir little incense cabin from Maine I grew up with. The literary proximity and dark, barbecue smoke character lead one to also think of coal. Palate:  On first sip I find rocks, garden potting soil, and mineral water. It’s monumental, towering over any whisky it stands near like the tower of Barad-dûr. Another sip is all cranberries, fresh, chewed at the edge of a bog. The dew hasn’t yet burned off from the heat of a full summers day, the fish haven’t started biting yet… Finally a bite down on the line misses, but the metal spinning rooster tail gets pulled through the mouth; I’m hooked. The soft undergrowth by the banks of the pond are buzzing with bugs, a distant concern not turned yet to worry. Sipping late in the glass offers deep wood tones, anise, and rich tobacco. It’s cigar box, matches, and a wave of smoke. My last sip is how I imagine being in a space station feels: there’s moon dust on my boots, a banana waiting in a nearby pouch, and water droplets floating in air. This whisky is gelatinous in the mouth with an infinitely echoing finish of dark wood, burning hot in my living room fireplace. Outstanding. Jes's Thoughts Nose: As the most peated in the lineup, my nose is hesitant, but dive in we shall. The BBQ notes are very prevalent; there's a Smokey Joe vibe, too, lid off and coals smoking white, ready to grill. An eyebrow-raising smell has me turning to my fellow reviewer, "What is that? It reminds me of college." We determine it's likely Jägermeister or someone in the family of Meister’s, like an older cousin, showing the youngsters what's what. Soon after, I'm taken to a musty basement, dimly lit with couches from the 70s, before landing in a classic old car idling on a driveway. Palate: This is a great example of hoping the beauty of the nose will guide me through the tastes in my mouth, but unfortunately for my tired palate, the one note I get at the very start is the one that I cannot get past. After several sips and sniffs, with no success at moving on from that one note, I set my glass down and listen as the rest of the table chat excitedly about this monster of a dram. Rating:  5/5 ( Just wow. One of my favorites. ) While this whisky style left Jes feeling a bit unseasoned, Nick absolutely went wild for this pour. Having had 6 - 7 examples like Caol Ila prior to this tasting, his palate was warmed up and ready to conquer all that a well-done peated whisky has to offer. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

To see a World in a Grain of Sand And a Heaven in a Wild Flower Hold Infinity in the palm of your hand And Eternity in an hour -William Blake Sitting with a great glass of whiskey is one of my favorite ways to wind down after a long week of challenging work. The melt-into-your-chair feeling of being properly tired and rewarding yourself with something delicious is a mechanism I know many whiskey enthusiasts lean into as well. When the auguries of innocence  part ways is when that delicious sip can turn into a few sips too many. I've been there; I get it; it's an easy thing to slip into. Whenever I pour a glass, I try to ask myself what the purpose of the pour is. Sometimes it is just to relax. Sometimes it's to be incredibly analytical, picking apart every nuance and trying to translate that into a retelling of my experience for you, my dear reader. There are many reasons to have a glass of whiskey, but always try to do so for the right reasons. There is such beauty in slowly savoring the intricate aroma and flavor of something that took a distillery team years to create. There are moments of sublime to be found in the young craft rye, the history of a long-standing brand, and the memory that a sip can pull from a place you thought you forgot. That's the wonder of whiskey. As for the whiskey in my glass today, we've got the 2023 release of the Thomas H. Handy Sazerac rye , a holdover I was lucky to stumble into 9 long months after it's October release date. The back label of the bottle features an intricate historical backstory, which reads: In 1830, Thomas H. Handy was born in Maryland. Meanwhile, down in New Orleans a number of saloons veiled as coffee houses began lining the streets of the French Quarter. A young man named Antoine Peychaud Jr. began serving cocktails made with brand and his secret family recipe for bitters. The cocktail became famous and was dubbed the Sazerac Cocktail, after the Sazerac Coffee House on Royal Street. In 1847, Thomas H. Handy arrived in New Orleans. He immediately went to work for John Schiller at a liquor store on Royal Street. Schiller eventually bought the Sazerac Coffee House and Handy quickly became an expert barman, concocting fabulous Sazerac cocktails for his patrons. In 1869 Handy's friend and boss John Shiller died. Handy bought the coffee house and asked his friend Peychaud to join him in business. It was the great age of coffee houses in New Orleans and there was one on every corner. The New Orleans Times newspaper published an article stating, "The oldest and best known of these houses is the Sazerac." Thomas H. Handy was established and successful, but never content. In 1873, he altered the recipe for the Sazerac Cocktail by replacing French brandy with American rye whiskey. Patrons preferred the taste of rye whiskey over brandy because it was more robust and spicy. The whiskey had a bouquet of pepper and clove, and wonderful flavors including citrus and candied fruit. Thomas H. Handy Uncut and Unfiltered Straight Rye Whiskey is bottled directly from the barrel, just as it was over a century ago. Enjoy the authentic American rye whiskey as a symbol of the timeless history of New Orleans and legacy of Thomas H. Handy. Wondering if this is a whiskey worth chasing down? Are you the type of person who wants to drink the very best? Let's dive into a full review to find out if this is the whiskey for you. Company on Label:  Buffalo Trace Distillery Whiskey Type:  Straight Rye Whiskey (product of Kentucky) Mash Bill Percentages:  Undisclosed, but assumed to be ~51% rye Proof:  124.9° Age:  6 years (and 2 months) Further identification:  This is the 2023 release of the youngest bottling in the Buffalo Trace Antique Collection which carries the following stats: Nose: On first lifting the glass to my nose, I find molasses, cherry pits, and lovely wood spice that rises up in a potent swirl. It's delectable from the get-go, clearly outclassing most of the pours I have in recent memory, including the 2023 release of George T. Stagg . Nosing further, I find marshmallow, praline, allspice, turmeric, and a faint hint of bubblegum that has been chewed almost to obliteration. It has great balance, never jumping into any off-putting territory. On the contrary, I find charming bits of expressed orange peel, magnolia flowers, and delicate pine boughs being warmed in the sunshine of early spring. I'm thoroughly enjoying this already. Let's dive into a sip. Returning the nose to the glass after a few sips builds in aromas of Madagascar vanilla tea, buttercream frosting, black pepper pound cake, and oodles of confectioners sugar. It has a vaguely nostalgic background aroma, not like one specific memory but of a time gone by. For me, it's the family cookouts of the late 90s, when people still had time to connect with each other in a meaningful way. It's paper plates, plastic table covers, folding chairs, potato chips, macaroni salad, a dripping bathing suit, and smiles abound. The empty glass smells of walnut shells, almond biscotti, and a forest floor full of brown pine needles. Palate:  My first taste of this is like diving headfirst into a cornucopia of fruit. Zesty navel orange is most dominant, but well-supported by other cast members like cherry, plum, pear, white grape, and a juicy burst of grapefruit. Another sip is just as delicious as the first, as a squirt of lemon juice and vintage fresca soothes the senses in the same way that a loving parent ensures everything is taken care of when you're home sick as a child. My goodness, this is a creamy, dreamy delight. I love the balance between the sweet, spice, and cream layers here. It reminds me a bit of a bougie egg salad sandwich in that regard. Yum! Each sip only builds the intensity of flavor expressed without ever delivering a hot or off note. My last taste as the glass reaches empty produces raspberry, lemon yogurt, and thin mint candy. The mouth coating is thick, creamy, and sweet, reminiscent of a frozen Charleston chew melting in your mouth. It lingers just long enough to be truly satisfied and finishes with a slow curtain call fade to black as a standing ovation roars through the performance hall. TL;D R: Lovely is the most apt word for this pour as Buffalo Trace shows off their best rye. Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) This is a huge step up over the 2022 release . A wonderful presentation from start to finish; I have absolutely zero qualms with this pour. While it clearly outclasses a good majority of the whiskeys on the market today, it doesn't quite reach pinnacle status, lacking only a touch of wow factor. It's still a tremendous whiskey , and one I am surely glad to have on my shelf to share with friends. 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.

Luxury is the wolf at the door and its fangs are the vanities and conceits germinated by success. When an artist learns this, he knows where the danger is. -Tennessee Williams With the wild successes of the Russell's Reserve 13 year releases flying off the shelves in an instant at an MSRP of $100, it's no wonder Wild Turkey (and/or their parent ownership) would continue to try to chase that dragon. With each and every batch of that 13 year earning my top score (5/5), did they set out to try to improve on perfection, I wonder? Every distillery has some aspirations for their sales and profits to be up and to the right. At the end of the day, I get it; we all need to make a living. But in another case of trend-following, likely being ordered from the armchair of an executive at Campari, we see Wild Turkey—a distillery known for being quite satisfied with the quality of their whiskey at the 8-12 year range historically—chasing the age statement game. Many well-known, high-class, ultra-rare whiskeys employ this age statement; a voluntary act distillers are not required to do after the minimum criteria to be considered a straight bourbon have been met. With that extra 2 years of aging came a new price tag, though, this time hitting the shelf at $250. I have no doubt it will face little to no resistance on its path between retailer and consumer at this tag, but one might take a moment to reflect on the concept of worth at a time like this. That's where the value of an honest review comes in. Here at Amongst the Whiskey, we don't rate based on price tags, only the standardized evaluation of the whiskey within. You can count on us to be your most trusted and thorough source for all the best whiskey write-ups, with well-calibrated palates and patient, thoughtful explorations being paramount. This kind of source is far more reliable than what you may have heard from Colonel Tater in your local Facebook group. So with that, I won't bore you with the regaling of the entire history of Wild Turkey, though I do intend to write that up, too. For now, settle in for a review of the latest whiskey vying for your attention and the FOMO reaction of whiskey enthusiasts everywhere: Russell's Reserve 15 year bourbon. Company on Label:  Wild Turkey Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  75% Corn, 13% Rye, 12% Barley Proof:  117.2° Age:  15 years Further identification:  Russell's Reserve 15 year is a limited release Kentucky straight bourbon whiskey distilled by the Wild Turkey Distilling Company in Lawrenceburg, KY; this bottle hit the market in June 2024 at an MSRP of $250 Nose:  Upon first lifting the glass to my nose, a huge wave of baked bread hits my nostrils with a distinct intensity, much like coming out of a dark movie theater to ultra-bright sunlight. Braving my nose hairs again I find rich layers of leather, dry cacao powder, wicker cane chair, and plain graham cracker. It's your typical oak-bomb at this age, without any sign of tannic characteristics. Granulated sugar, black pepper, and dry vanilla bean can be pulled from the warm glass as the nose goes slightly blind from the evident proof. After some time, classic bourbon notes of gooey caramel and molasses fill the nostrils on long inhales. It's fairly basic overall with those conventional aromas that normally come about with extended barrel aging taking center stage. Think old, dusty oak, leather, black pepper, and decaying linen—a characteristic I attribute to the degradation of lignin in white American oak. On really deep inhales, a kiss of of vinegar can be found. It's about time for a taste before continuing on with the exploration. Creaminess prevails after a sip, with the vanilla characteristics transforming into a smooth layer of frosting. Rattan webbing and leather are still present and quite distinct. Wonderful creaminess sticks around long in the simple-to-digest glass. If you're looking for infinite layers of complexity, this isn't the nose for you. It pushes me along quickly back into subsequent sips. The now empty glass smells of petrichor, vanilla toffee, and a soft, sandy breeze, sans any salt. Palate:  Holy moly, that is NOTHING like the nose let on. Bodacious cherry flavors lead the charge with fresh raspberry, juicy strawberry, whipped cream, and sweet cranberry sauce in tow. The mouthfeel is instantly coating, spreading, and dancing without any trace of the heat the nose was producing. Another sip produces an equally intense nuclear explosion of flavor. It continues to lean heavily on those aforementioned red berries, but layers in nuances of buttercream frosting and just a hint of lemon, mint, and green tea in the linger. My last sip is bold in its oak prevalence, dancing on the tongue in just the right way to be impeccably drinkable and not in the least bit tannic, which is something I appreciate deeply in a whiskey. The finish is long—really long—longer than the closing credits of Lord of the Rings: Return of the King long. It carries cherry Garcia and milk chocolate late into the 9th inning. TL;DR: A dark, brooding, reticent nose that disguises a wonderfully bright and fruity palate Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) When compared to the Russell's Reserve 13 year bourbon batch 2 , I find the 13 year to be vibrant, shimmering, ephemeral, complex, and utterly beautiful. The 15 year fails to live up to this same standard with just a little margin between them, according to my thorough exploration on several occasions. I confirmed this thought with a blind tasting as well. Both were enjoyable, but the 13 year made me smile ear to ear. While still a great pour, the 15 year is too soft and comparatively one-directional to measure up to what I consider greatness. I do know that historically, Russell's Reserve bottlings do tend to get better with time and oxygen, and as I am only on my 3rd pour of the 15 year release, I do hope it can incrementally improve to pinnacle whiskey status from where I have evaluated it today. I am completely confident that this is a distillery that is capable of greatness . 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.

We live in a world that pays attention to speed, volume, and flash. Subtlety has its own power in relation to that. -Peter Erskine In an age where prices seem to be ever-escalating and the commitment to quality ever-deteriorating, few distilleries stand alone as the last bastions of quality. Wild Turkey is one such distillery for me. Despite the operation being built upon a pretty massive column still (I tend to prefer the nuanced depth that pot stills typically produce), the Russell family has continued on with a naturally derived legacy that one can certainly be proud of. While craft distillers of today are constantly experimenting, finishing, and reinventing themselves, the Wild Turkey lineup has almost always consisted of just two staples: a bourbon and, more recently, a rye. One might ask at this junction, "Well how many different mash bills of those categories do you make?" The likes of Jimmy Russell would respond in his calm, Kentucky tone, "I told you, we make a bourbon and a rye." In his typical honest character and dry humor, he might add, "...and thank you for drinking Wild Turkey." Bourbon has always been the focus of the Wild Turkey brand. With the next generation coming into the fold, it's time for Wild Turkey to join in on the Rye Renaissance. The age we are living in right now, the Rye Renaissance, as I'm calling it, features the possible resurgence of rye whiskey as the prominent whiskey category of the United States, as it was before Prohibition came and changed everything. Jimmy Russell was the fortunate soul who worked hard to inherit the responsibility of the distillery he joined under the old name of Anderson County Distilling Co. in 1954. He was promoted to Master Distiller in 1967 after the company was renamed to J.T.S. Brown & Sons. It was in this era that rye was being sourced from the likes of Michter's (Pennco) in Pennsylvania as well as Maryland and Illinois. Jimmy has notably never really been a rye whiskey enthusiast. It wasn't until his son Eddie saw an opportunity to capture a new category with Russell's rye and expand distribution of the Wild Turkey 101 proof rye . It would take Jimmy's grandson to truly catapult us into the Rye Renaissance however. Bruce Russell, known digitally as ' Russell's Rye Guy ', has been intently pushing for the now prominent grain. In my last barrel pick with the laid-back young Associate Blender, I learned of the many Bruce-isms that make the rye guy such a character. He might throw out a quick story about the small-town shenanigans that happen in rural Kentucky, full of phrases like "madder'n'shit" or "full of piss 'n' vinegar," but at the end of the day he's just a down-to-earth guy who enjoys rye whiskey—and his grandmother's crisp cookies covered in butter. We've all got a story to tell, but the Russell's family story is one of consistency. Bruce's dad, Eddie describes the latest Wild Turkey Master's Keep release on their website , saying: Each release in the Master’s Keep series has been a salute to stories in our history, to other whiskies we’ve made, and even to other styles of spirits that I happen to enjoy. Master’s Keep Triumph is my tip of the cap to my son, Bruce Russell, newly appointed Associate Blender at Wild Turkey. Bruce has always had a passion for rye, and in making a Master’s Keep for his palate, it only felt right. This edition of Master’s Keep is a “Triumph” – at 10-years-old, it’s the oldest age-stated rye we’ve ever released at the Wild Turkey Distilling Co. For me, it’s a magnificent expression of what rye whiskey can be. We laid down the casks that make up this small batch with the intention of allowing it to age longer than most – after all, that is one thing we like to do here at Wild Turkey, age longer. Over the course of their lifetime, we continued to taste them, allowing the barrels to work their magic and perfect the whiskey inside. It’s true to the quality and flavors that our Wild Turkey Distilling Co. ryes are known for, but the extended maturation helped develop a palate of sweet honey and clove notes that transition to dark chocolate, dates, and spice, and a rich mocha-coffee and black pepper finish. Triumph is an exceptional chapter in our Master’s Keep story. Like a good book, it’s intriguing, gratifying and full of depth. We think it’s one you’ll want to keep coming back to.” Kudos to the marketing team for getting that many words out of Eddie. Marketing aside, it is nice to see a well-aged rye on the shelves, albeit at a little steeper of a price tag than we are used to. I remember as recently as 2018 these releases would sit on shelves at around $100 . In today's whiskey market, I'm sure these will have no problem selling through from retailers across the country, even at $275. Wondering if you're ready to depart with those dollars? Will this live up to the "Triumph" title? Let's dive into a full review of the latest Wild Turkey Master's Keep release and find out. Company on Label:  Wild Turkey Distilling Co Whiskey Type:  Kentucky Straight Rye Whiskey Mash Bill Percentages:  51% rye, 37% corn, 12% malted barley Proof:  104° Age:  10 years Further identification:  This is the 2024 release of Master's Keep, ringing in at an MSRP of $275 Nose: On first lifting my Glencairn, I find oodles of biscotti tones. It's a bready, cakey, sweet, creamy treat right from the start! Further inhales provide a sweet medley of parfait, a touch of citrus, and Christmas spice. It's just lovely in the nose. I find a sweet linen aroma somewhere between a flower and a dryer sheet, a hallmark of older whiskeys. Oodles of soft toffee, cantucci, and delicate gardenia tones make my nose incredibly happy to exist on my face. After a long rest in the glass, a few gentle fruit characteristics emerge, like macerated maraschino cherry and ruby red grapefruit. I am grateful to have lived at the same time that this bottle is available, for its aroma in my nose is pure bliss. After a sip, vintage whiskey tones begin to creep into the mind. It's not quite dusty in the general sense that other distilleries have produced, but this is inherently dusty Wild Turkey. I find gossamer spiderwebs, silky and shining in the fresh morning dew. Deep inhales prove this is incredibly soft and delicate but not muted as it noses way below 104 proof. It's like sitting in a book cafe with a plate of sweet fruit and the excitement of opening up an old book. That bibliosmia contributes handily to the dusty profile. The empty glass smells of honey, vanilla biscotti, and sweet hay. Palate:  As the liquid hits lips and tongue, I find a lovely creaminess that sinks into every crevice of the mouth. Honey sweetness and melted butter on toasted bread form a base layer on the taste buds before a kiss of spice leaves a tingling sensation skittering across the tongue like a waterbug. The impossibly long linger carries some delicate florality and hot chocolate powder that sticks in the gums. Aerating a second sip offers far more texture and depth as salt, pie dough, sweet glazed doughnut, caramel, and powdered sugar mixes with a general stickiness of cooking oil. A bit more earthiness builds into the growing linger that grows with each passing sip. Continuing to do so builds upon the fruit tones and adds sweetened ice tea with a wedge of lemon. My goodness, this is what all ryes strive to be. It has a vintage character that harkens back to the real good old days of rye whiskey before prohibition. Mint leaf can be plucked from the sweetened ice tea, condensation soaking through a white paper napkin. Whiffs of vanilla pipe tobacco in a corn cob pipe drift off from the fields lined with corn stalks. Creaminess continues to be a dominant tone of the overall experience, with vanilla biscotti leading the charge. The hints of almond and earthiness throughout create a subtle and complex journey that runs in a long, meandering loop along a woodsy walking trail. At a final taste of a thoroughly savored glass, I find incredibly delicious notes of vanilla rock candy, pear, peach flambé, and the classic biscotti tone that has been all throughout this glass soaked in a touch of rum. The finish matches the duration that was adored on the Russell's 15 year bourbon : infinitely long. This is easily my favorite part about this rye. Kudos to Bruce and team for their efforts in crafting this absolutely wonderful whiskey. TL;DR: A subtle, long lingering, dusty, delicious dram that had me wondering, "This is a rye?!" Rating:  4.5/5 ( Really good; I want one of these on my shelf. ) Between the infinite, subtle complexity, the notes reminiscent of vintage rye whiskey, and the impeccable length of the finish, this is a masterpiece whiskey well deserving of the Master's Keep title. Wild Turkey has managed to create a timeless classic with this rye—one that barely even tastes like a rye—raising the bar for themselves and others by redefining what good whiskey means. Good whiskey doesn't have to be barrel proof, ultra-age-stated, or exorbitantly rare in order to be an exceptional sipping experience. Triumph embodies the rare moment when the more subtle whiskey prevails as a pinnacle in quality in modern whiskey. Don't go into this pour expecting a tidal wave of volume. This dram rewards the patient observer with timeless, thoughtful enjoyment for as long as you have to sit with it. If you're a curious whiskey enthusiast like me, you may be tempted to feature this bottle in a tasting. Be mindful of your perception of quality if you choose to do so, as higher proof pours may be yelling louder like that annoying guy at the bar, but try to listen to what they're actually saying if you do venture into a comparative tasting. In an exercise in thorough tasting, I'll compare a few of the latest and greatest rye whiskeys of a similar age statement below. Bonus Comparative Tasting & Ranking of Pinnacle Rye Whiskeys: Wild Turkey Master's Keep Triumph 10 Year Rye vs Rare Character Brook Hill 11 Year MGP Rye vs Parker's Heritage Collection 10 Year Rye Wild Turkey Master's Keep Triumph: This glass is creamy with a dusty earthiness as well in the nose. Soft, delicate sweetness just dances in the mouth, like a slow dance with eyes closed, and nothing else matters but you and that song you are enjoying so much. A long savor reminds me of the comfort of a snack cabinet that has just what you're looking for: a bite of s'mores made with a touch of creamy peanut butter. Like rolling down a car window to enjoy a perfect stretch of country highway, the linger is ridiculously long if you have the patience to sit with it as long as it goes on. Wonderful whiskey all the way through. Brook Hill 11 Year MGP Rye "Want": Bright and fruity, this is clearly an outgoing nose. Sipping attacks the tongue like a nuclear-powered Sazerac 18 year, quickly pulling one back in for another sip. Raspberry tea, coconut shavings, and grilled pineapple can be found in the smoldering coals where your tongue once stood. My goodness, that is good. Peach rings dance late in the glass. This is clearly a markedly higher proof when compared side by side, but qualitatively evaluated based on enjoyment, I can decipher a clear winner after a few sips. Parker's Heritage Collection 10 Year Rye: Dark, tannic oak tones lead the way upon lifting the glass. Nougat, caramel, and more traditional barrel funk dominate in the nose. Sipping is all chocolate, peanut brittle, and the same Thanksgiving fixings I found in my original review . It's a lovely rye that still lacks the long finish I yearn for, which is in pretty stark contrast to the Wild Turkey bottling. Contrasts: For one, the Brook Hill is aged an extra year compared to the other two releases. Triumph is also reserved and creamy, whereas Brook Hill is punchy and lively in the nose. The palates follow suit as well, the Triumph drinking like a whispered promise of love while the Brook Hill sinks its teeth into your skin. The tingle is real with Brook Hill, while the impossibly long linger of the Triumph lands like a hug, or the feeling of passing through the cloud layer while skydiving: comfortable, beautiful, and totally eye-opening. The Parker's release is clearly from a completely different distillery, and despite only being separated by a 45 minute drive, these ryes are off on two different journeys. The Parker's is dark, tannic, zesty, and brooding, while the Triumph is elegant, classy, soft, and refined. If I saw both at a black tie cocktail hour, I'd be vying for the attention of the Wild Turkey in the slick, stylish tux. Similarities: Very little, surprisingly, at least between the Triumph and the Brook Hill. There are a few floral parallels between the Parker's rye and Triumph noses, however. This is the beauty of rye whiskey: grain sources, yeast interaction, distillation methods, and aging locations all play a critical role in the final character. There seems to be more depth of flavor possible out of the rye whiskey category as compared to modern examples of majority-corn-based bourbon. It's for this reason I think we are in a proper Rye Renaissance. Ranking: Wild Turkey Master's Keep Triumph 10 Year Kentucky Straight Rye Whiskey Brook Hill Indiana Straight Rye Whiskey Barrel 1607 "Want" Parker's Heritage Collection 10 Year Kentucky Straight Rye Whiskey 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.

Despite being a relatively new player on the scene, Barrell Bourbon has continued to distinguish themselves in the competitive whiskey market ever since their founding in 2013. Using only sourced whiskey from a variety of undisclosed distilleries, Barrell has made a solid mark as innovative blenders with consistent releases of high-quality whiskey. Barrell isn't a new brand to the Amongst the Whiskey writers. With highly cherished barrel picks and a top rated rye in the archives, this is a brand that continues to inspire curiosity and excitement amongst the team. These cask strength bourbon releases are certainly no exception. With broad distribution around the US, these accessible offerings highlight a wonderful exploration of nuanced sourcing and blending. Batch 036 is the first to showcase Barrell's new label. A classy and concise update, the subtle modifications on the batch number, in addition to the derived mash bill of the final blend on the back label, pair perfectly with the whiskey Barrell pushes into the market, in my opinion. Batch 35 hit high marks for me and my fellow reviewer, which begs the question, how will the latest batch stand up to an already solid lineup of expertly blended bourbon? Thankfully Barrel Craft Spirits provided this bottle for the purpose of a review with no strings attached, and I thank them for the opportunity. This will in no way affect the final rating of the whiskey in accordance with our editorial policy . Company on Label:  Barrell Craft Spirits Whiskey Type:   A blend of straight bourbon whiskeys Mash Bill Percentages:   A derived mash bill of 79% corn, 16% rye and 5% malted barley based on the blending proportions Proof:  114.44 ° Age: 7.5 years (a blend of 7.5-15 year bourbon) Further identification:   Batch 036 is blended from whiskey distilled in IN, KY & TN; the blend composition is made up of 7.5, 8 & 10 year Indiana bourbon, 8 & 15 Tennessee bourbon, and 9 year Kentucky bourbon; it is available now at an MSRP of $84.99 Nose: This smells like good, solid bourbon. It's classic and approachable, with some fruity sweet treats of cotton candy along the way. A few swirls in the glass bring out vanilla extract and clove with warm cinnamon. Deep inhales reveal thick caramel sauce ladled onto a scoop of buttered pecan ice cream. A few additional swirls and sniffs usher in oodles of fruit, dark cherries, apricots, and oak spice. However, the more I sit with the Glencairn up against my nose, the more the proof grows, so I'll take that as my cue to get sipping. Returning to the glass after a sip amplifies the fruit weaving throughout with maraschino cherries dominating with bursts of confectioners sugar coming in behind. The proof is also more noticeable, distracting me a bit from the musty hay and dusty notes trying to shine through. The empty glass smells of sun-warmed fields filled with prairie grasses and flowering purple clover. Palate:  The mouthfeel is really lovely and concise, with a chewiness that reminds me of a slightly undercooked pizza crust. Moist pound cake covered in a lush caramel glaze dominates my palate, followed by a warming spice of cinnamon and sugar. The finish brings in sweet mints, Lipton tea, and flashes of black pepper. Another sip has me smiling with a delectable sticky bun caramel quality that mimics the nose quite perfectly. The final taste ends with cherries, raspberries, and apricots sparkling in the late afternoon light from a generous sprinkling of table sugar. TL;DR: a well-rounded sip of blended bourbon craftsmanship Rating:  3/5 ( Decent. I can go either way on it. ) There's no question that the Barrell team's blending is top-notch, and this release is another example of how to do it right. The nose and palate match perfectly and offer a well-balanced sip, ticking off all the boxes of good bourbon. This is a bottle to be enjoyed on a day that calls for sitting back and taking in a few quiet moments with the comfort of no-frills 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.

Named distillery of the year in 2017 by the American Distillery Institute, Cedar Ridge Distillery, located in Swisher, Iowa, has consistently produced award-winning whiskey for years. As Iowa's first distillery to open since prohibition in 2005, their commitment to innovation and consistency has produced quality whiskey with a loyal consumer base that many craft distilleries dream of having. Although, I would argue the word "loyal" is an understatement when it comes to the residents of Iowa. If you've ever experienced an Iowa Hawkeyes Football game (which I have; the University of Iowa is my alma mater, after all), then you know that Iowans show up with full passion for anything they support. They've certainly shown up for Cedar Ridge through the years, keeping their home state Cedar Ridge bourbon as the number-one-selling bourbon bottle in the state of Iowa since 2020. This is pretty remarkable when you think of the big dogs like Maker's Mark, Jim Beam, and Wild Turkey, all being outsold by a local craft distillery. As the craft distillery movement gained momentum across the United States, Jeff Quint, 9th generation master farmer, and his son, Murphy Quint, master distiller and blender, leveraged a noticeable trend in the consumer market and began producing American single malt. A trend Murphy Quint could easily lean into with his previous work experience at Stranahan's in Colorado. The QuintEssential American single malt is a classic pot-distilled 100% malted barley mash bill finished in a variety of casks married in a solera vatting system, which has garnered quite a bit of attention as of late. In a continued effort to stand out in a growing market of American single malts, Cedar Ridge has launched a limited-release series of the QuintEssential with the goal of "highlighting some of our favorite and unique single malts." The third of the special releases to date is called "The Untitled Cigar Malt Project." On the Cedar Ridge website , Quint explains the importance of cask finished blending: While each cask plays an important role in the blend, the peated malt delivers an important feature. Its smoky influence, though subtle due to being blended with non-peated single malts, lingers long on the finish, a transition that emerges after the initial notes of sherry and Madeira have faded. This was a key element to the project, achieving a finish that lingers pleasantly, much like the subtle hint of smoke you might experience long after savoring a cigar. This is whiskey I've envisioned for a long time, and I thorougly enjoyed putting it together for you enjoyment. I want to echo my fellow reviewer's sentiment regarding the independent reviews we write here. It's our joy and pleasure to provide you with the best, most thorough, and consistent reviews for whisk(e)y of all types. Nick said it best: "American single malt happens to be a category that really intrigues and excites the writing team here." It's for this reason that I am thankful Cedar Ridge was able to provide this bottle for a review with no strings attached, and it will be explored in accordance with our editorial polic y . How will Cedar Ridge's latest special release land amongst the other rising stars in the vast sky of new American single malts? Let's find out! Company on Label:  Cedar Ridge Distillery Whiskey Type:  American Single Malt Whiskey Mash Bill Percentages:  100% malted barley Proof:  114.9 ° Age:  NAS Further identification:   First aged in Cedar Ridge ex-bourbon barrels, this multiple-year blending project was finished in Cedar Ridge V (a Madeira-inspired dessert wine), First Fill Amontillado Sherry, New French Oak, New American Oak – Char 3, and Peated Malt finished in Ruby Port and is available at an MSRP of $99.99 Nose: It's clear from the first nosing that this pour is about to command all of my attention from start to finish. Rich, plump figs and dark red grapes take my hand and guide me to a beachside barbeque with a sea salt breeze dancing across my cheeks. The slightest hint of smoke laces through the air, like a faraway campfire, so subtle yet complementary and almost expected. Deeper inhales bring forth more creamy and bready notes while also highlighting a bright and balanced effervescence that has me twirling to a tune meant for only this pour. A few swirls release a beautiful barrel funk that reminds me of a distant memory of what dusty old single malt smells like. Wowza, I am mesmerized by the complexity of this glass that is simultaneously quite approachable. After a sip, I smell rich fruit pie, fresh from the oven. Is that a sparkler? Yes! It has a sulfur-like smell, not off-putting at all but whimsical, like the smoke dancing off the crackle of the childhood summer staple. The empty glass smells of ocean-washed rocks, cooling barbeque coals, and the inside of a Little Debbie hand pie wrapper. Palate:  Pure velvet and cream, and wow, that sherry weaves beautifully in with the peated malt. The smoke is subtle, like a sweet compliment from a cherished lover. This whiskey is blushing. Or maybe that's me because, my goodness, I am smitten. Another sip is a tip-toe down creaky wood stairs for a midnight snack of toasted bread and grape jam with the perfect amount of melted butter. Creamy fig lingers on the tip of my tongue as mellow pepper spice moves casually to the back of my throat and spreads itself ever so slowly downward. And this finish, oh my, this is hand-holding in a dark movie theater with no intention of letting go. Smoke from the last wisps of a well-worn campfire lingers on my tongue, complimented perfectly with a plum and blackberry tart you rarely order off the menu but couldn't resist because of the description. As I approach my last sip, still rich with sweet and spicy goodness, I'm already dreaming of the next time I'll visit this bottle. TL;DR: a complex yet approachable sip, this is the artistry of balanced blending Rating:  4.5/5 ( Really Good; I want one of these on my shelf. ) This bottle is the game-changer I've been waiting for in the American single malt category! Murphy Quint's expertise in American single malts shines bright with this offering. The blending skills exposed in just one pour highlight the complexity of flavors in a way that feels inevitable and equally exciting. Cedar Ridge has produced a stellar American single malt with their Untitled Cigar Project. I'll be waiting with bated breath for future releases, but for now, I'm over the moon that this exceptional bottle of ASM is on my shelf. 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.

This Portland, Oregon distillery has long been pushing the category of American whiskey forward. Opening under the name "House Spirits" in 2004, their self-funded venture has since garnered the attention of whisk(e)y powerhouses like Diageo, who invested  in their future, giving advice and resources but allowing them to remain independently operated. Wondering what Westward is all about? Let's see how they describe this release on their website : In a cuvée, a blender’s finest wines come together to create something even more spectacular than the sum of its parts. Similarly, this exceptional mingle of our whiskeys aged in fruit-forward Syrah, Cabernet Sauvignon, Tempranillo, and Pinot Noir barrels brings the best of world-class wine to American whiskey, delivering a dram with a bold berry character. Whiskeys finished in barrels from the legendary Willamette Valley, Sonoma County, and Australia’s Margaret River wine regions intermingle to form one landmark libation. Here at Amongst the Whiskey, I love bringing you the best, most thorough, and consistent reviews for whisk(e)y of all types. American single malt happens to be a category that really intrigues and excites the writing team here. It's for this reason that I am glad that Westward was able to send this bottle along for review with no strings attached, in accordance with my editorial policy . With nearly every distillery leaning into this category, let's see how this bottle stacks up against the likes of Clermont Steep , Jack Daniel's Twice Barreled , and Redwood Empire Foggy Burl  in an ever-changing landscape. If you prefer video reviews, you can catch that here on my YouTube channel . Company on Label:  Westward Whiskey Whiskey Type:  American single malt Mash Bill Percentages:  100% malted barley Proof:  96° Age:  NAS Further identification:  This is a 2024 release that was offered exclusively as part of Westward's whiskey club at an MSRP of $99.95 Nose:  Light pear, plum, and milk chocolate lead the way on a deep, welcoming inhale. It's a touch bright in the nose with an undertone of white linen and newspaper. Tiramisu and coffee ice cream follow as the glass begins to build in intensity. After a rest, I find subtle hints of whoopie pie filling and a decent amount of oak influence. Graham cracker and a damp earthiness round out the experience. Long inhales produce the berry blast the cask finishing was intending to layer in, though it is surprisingly subtle for the laundry list of wines in the introduction. It has a young and vibrant character prior to a sip. After a taste, the aromas of a well-oiled and fully operational woodshop can be detected. Late in the glass, sticky sweet notes of vanilla and toffee bubble up in lovely clarity. The empty glass smells like a root beer float and the aroma of hot pavement beginning to cool after a long-awaited sunset at the drive-in movie theater. Palate:  Sipping this whiskey is like chewing on coffee beans—holy smokes; it's like a potent jellyfish stuck out on a sandy beach. Another sip layers in fig and a layer of wet campfire ash. This one is a bit too smokey for my liking, but I know some malt fans are just going to eat that up. It has a sweet, summery character to it, like a crisp American lager beer sipped around a roaring campfire in the woods. The linger is long and smoldering, like sticking your tongue into the dump cobbler a bit too soon after it came out of the Dutch oven. A sprinkle of cinnamon and nutmeg find their way to the surface from amongst a slurry of juicy red fruit. Overall, it's like a boozy strawberry daiquiri which meets the morning coffee a little too early in the day for comfort. My last sip returns to the ever-present coffee bean, now served alongside a soft cupcake with mascarpone cream. The finish is fluffy and hands around like a cloud of strawberry cotton candy. TL;DR: A true American classic with parallels to coffee, Budweiser, and dump cobbler. Rating:  3/5 ( Decent. I can go either way on it. ) This is quite good, I'd put it leaps and bounds ahead of Clermont Steep , well ahead of the Foggy Burl release , but a hair below the Jack Daniel's special release that I mentioned in the introduction. While the chewed coffee bean flavors were a little too strong and a little too off-putting early in my experience with this bottle, they have calmed drastically as it has oxidized (I'm on glass 5 with this one for your reference). I really like how this has evolved, but I'm not sure I would find myself reaching for this too often by choice for reasons other than a review. As always, your mileage may vary, so read into those tasting notes above for things that you like. Cheers! 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.

All things being equal, the simplest solution tends to be the best one. - William of Ockham Murphy Quint had a simple vision in mind when he returned to his family's distillery in Iowa after leaving Stranahan's in 2014— to move the company away from treating all their spirits equally and focus on whiskey. Lucky for Murphy, a high-quality craft distillery in Iowa was well underway by the time he stepped back into the family's operations. With nine generations involved in the distillation of spirits under the Quint name, Jeff Quint, founder, business savant, and father to Murphy, has been at the helm at Cedar Ridge since 2005. On the Cedar Ridge website, Murphy Quint explains why the focus on bourbon made sense to him: When I originally came back to Cedar Ridge, the company was producing a little bit of everything—bourbon, rum, brandy, vodka, etc, with no real focal point to its product portfolio. Considering that I was exposed to a major whiskey boom while I was working in the state of Colorado, I pushed hard for Cedar Ridge to focus on whiskey production, specifically bourbon. We grow corn in the state of Iowa. Bourbon is made from corn. It just made sense. This small-scale operation in Swisher, Iowa, has gradually expanded while gaining national recognition over the years. This may not sound like a huge feat, but it really is when you consider the power of the goliaths like Jim Beam: Cedar Ridge bourbon has been the number one selling bottle of bourbon in Iowa for several years now. Apart from the standard bourbon and rye they produce, Cedar Ridge is also known for their award-winning American single malts. But Murphy didn't stop there. He wanted to diversify the portfolio with assets readily available at the distillery and winery. Yes, Cedar Ridge produces wine, too! A little tidbit I used as inspiration in the final chapter of my first novel, Time for Once . Yes, I'm a published author, too! While some long-time enthusiasts and bourbon purists may have mixed feelings about finished whiskeys, Cedar Ridge is leaning into the cask-finished craze that has strong demand with what's already on hand—specifically sherry, port, and estate red wine casks being used to finish bourbon, rye, and single malt. As these projects reach maturity, the Cedar Ridge team will likely release "several new iterations of finished whiskeys over the next two years." Experimenting with cask finishing allows us to explore the full range of flavor different casks can bring to our whiskey. We're excited to share out latest experiment! I want to thank Cedar Ridge for providing a bottle to sample prior to the release. While my adoration for Cedar Ridge has grown over the years, the opportunity to review their new products honestly with no strings attached is a lovely full-circle moment for this whiskey enthusiast. So, let's dive into their latest cask-finished experiment! Company on Label:  Cedar Ridge Distillery Whiskey Type:  Iowa Bourbon Whiskey Mash Bill Percentages:  74% local corn, 14% malted rye, 12% malted barley Proof:  115 ° Age:  4.5 years Further identification:  This release features Cedar Ridge's flagship Iowa bourbon, first aged in new white American oak before being finished in a first-fill Amontillado Sherry butt from Jerez, Spain, with availability at the distillery and online at an MSRP of $59.99 Nose: Oh, the smells wafting off my glass, my goodness. I'm engulfed in sweet caramels, chocolates, and fruits. It's a friendly, warm, and welcoming nose, generous with what it has to offer, like a straw gift basket left at your front door by a new neighbor. There are chocolate-covered fruits, cream-filled caramels, sticky raspberry jams, and freshly baked sweet bread. A few swirls usher in barrel funk, musty and damp, with a bit of heat prickling the nose hairs. Deeper inhales transport me to rolling hills, grapevines, a setting sun, a light breeze, and the sweet smells of vanilla and plums. It's safe to say I'm drooling, time to give this a sip! Returning to the nose after a sip amplifies the fruit and creaminess, with baked plums melting on top of vanilla ice cream. There's a lovely hint of grass, wet with evening dew and grains of salt, scattered across a dinner table, with a ginger spice that seems to grow with each lift to my nose. It's really quite lovely. The empty Glencairn smells like a paper bag once filled with black raspberry jelly donuts. Palate: Silky liquid covers my tongue and seems to absorb into my taste buds, acting like dry soil in need of steady rain. Caramel and vanilla jump the line as if they're aware the finish isn't meant for them because this is absolutely a sherry-finished whiskey. Deep, dark, brooding grape flavor, once swallowed, flashes into a warm, peppery spice that sticks to the back of my throat. With a second sip, the bourbon pops up again but quickly disappears in a game of hide and seek. There is no denying the leading fruit, and with each sip, it seems to sneak into and cover up the bourbon notes more and more. The finish is very sherry-forward with a slightly dry finish. This is undoubtedly a pour meant to be sipped easily, even at its proof, and one I can see enjoying outside in cooler temperatures with the hint of frost in the air. The last sip is a sweet and spicy delicacy that leaves a wistful smile on my face; I wish the Iowa bourbon had spent more time with me. TL;DR: a flavorful journey guided strictly by a sweet & spicy sherry influence Rating:  3/5 ( Decent. I can go either way on it. ) There is no doubt of the sherry in this pour and its influence on the flavors, but perhaps some doubt of where the bourbon fits in. The sherry imparted robust flavors that I can see pleasing many palates that prefer flavored whiskey. As someone who adores the unique characteristics of Cedar Ridge Iowa bourbon, I hope to see the crafty spirit shine more in future finishing casks. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

What's this? Green River, a distillery once integral to the distribution of medicinal whiskey during prohibition getting revived for a new era of glory? Abso-freaking-lutely! Despite holding one of Kentucky's oldest DSP numbers, Green River Distilling Company only recently experienced its revival. Not long after releasing their first bourbon in 2022, Bardstown Bourbon Company purchased the distillery . To date, Green River distributes to 25 states with a portfolio that includes Rye, Wheated, Single Barrel, and, most recently, Full Proof expressions. So, what's the big deal? Just another distillery pushing whiskey into the market, right? Well, I'm glad you asked, dear reader— For curiosity is the way when the spirit of whiskey is our guide. Notably, Green River utilizes pot stills, a traditional method of distillation renowned for their ability to produce spirits with rich flavors, complex profiles, and a distinct mouthfeel when done right. Green River's craftsmanship of pot still distillation ensures that "each batch of whiskey reflects the heritage and expertise passed down through generations." By adhering to these traditional methods while embracing modern innovations, Green River's whiskey-making pushes boundaries while upholding Kentucky bourbon's time-honored traditions. I, for one, fully support the "movement" into pot still appreciation! So, to those distilleries breathing life back into brands that once thrived before or during prohibition, I am cheering you on! To those distributing vintage labels with a modern take , a round of applause goes to you! And to the brave few ushering in pot-still craft expressions that chip away at the column-still fortress, may the sky be your limit. Or the stars. Or the moon. The what-have-you's. I'm here for the abundance of passion and risk-taking if it is in the name of good whiskey. Now, you might wonder if Green River's intentional efforts in whiskey-making are worth exploring. From what I've tried, I certainly think so! Their whiskey has been consistently fairly priced for you to find out for yourself too. The standard bourbon is one I quite enjoy, and at the proof point that still embarks a range of flavors without burning the roof of my mouth down, it's easy-sipping, plain and simple. I also own and have opened a single barrel offering. At 119 proof, it's the epitome of a Kentucky hug. As we trend up in proof, I wonder will this full proof blend embark into a land of too much heat? Let's pour this bottle and find out! Company on Label:  Green River Distilling, Co. Whiskey Type:  Bourbon Whiskey Mash Bill Percentages:  70% Kentucky-grown corn, 21% rye, 9% malted barley Proof:  117.3 ° Age:  5 years Further identification:  A blend of 5, 6, and 7-year bourbon bottled at barrel strength; this is now available at an MSRP of $49.99 as of June 2024 Note: The first inhale makes it clear this is a proof-forward whiskey; hello, heat! Pushing past the proof, the nose moves into an abundantly sweet territory, oodles of gooey caramel covering freshly popped and buttered corn. The oiliness on this nose is incredible, and swirling the liquid in my Glencairn leaves swoon-worthy legs against the side of the glass. The swirl also brings out spices: cinnamon and clove, with stone fruit, perhaps a cooling cherry pie nearby, with a dollop of whipped cream melting on top. Goodness, though, the creamy characteristics are just lovely, and the unassuming richness is quite approachable, like hanging up a decadent overcoat and slipping into something more comfortable. Now that we're settled in, it's time for a sip! Returning to the nose after a taste ushers in much more spice, black pepper, and leather, with orange peel casually walking by. Muddled berries folded into soft rising dough, honey, and a whisper of tobacco enter later in the glass, and is that... a whiff of root beer? I think so. The empty glass smells of partially dried mud and hay. Palate:  Huh. Okay. That's one way to get noticed. Cardamom and licorice are front and center and not what I was expecting. Thankfully, those two make a quick exit. Cherries, graham crackers, caramel, and vanilla come in hot as if they knew the opening act was subpar. Speaking of hot, this sip is definitely that, perhaps a bit more than the proof suggests but wow, my mouth is coated in velvet. The oily nature of this sip cannot be understated. A few swirls release a bit of heat and allow softer notes to shine through: black tea, citrus, and honey. The finish brings in leather, slightly drying oak tannins, and a tobacco linger that lasts for quite some time. The flavors remain where they stand on this stage of sipping, even as I taste late in the glass. And while the journey of flavors is complimentary, the nose seems to have oversold the palate, unfortunately. TL;DR: a full proof filled with promising potential if balance can be restored Rating:  3/5 ( Decent. I can go either way on it. ) The creaminess on both the nose and palate captured my pot-still-loving heart. However, the proofy heat and drying finish kept this sip in the mid-range of appreciation. This blend was a promising first run, and I look forward to future releases from Green River. I believe there will come a day when pot-still whiskey will overtake column-still productions (a girl can dream, okay?) & Green River is clearly contributing to that renaissance effort. 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.

Have you heard of this little-known concept called “The Manager’s Dram”? In 1987, a group of distillery managers from Scottish Malt Distillers (SMD) met for a tasting session, with each manager bringing a sample of their favorite cask from their respective distilleries. As there were nearly thirty of them, the session was undoubtedly quite a bit of fun, but the outcome was deemed worthy of repeat. In early 1988, the winner of the first ever session became the first Manager's Dram bottling—a 15-year-old Glen Elgin sherry cask that weighed in at a hefty 60.2%. The Manager’s Dram whiskies were never for sale to the general public - instead, they were a perk for the staff of SMD and its successors, United Distillers and Diageo. The bottles were sold to staff on condition that they could not be resold until after the employee had left the company. This is the only way that bottles exist today, some fetching monstrous price tags at auction for some of the renowned malts from the series. The success of the first Manager’s Dram edition was such that another cask was selected and bottled before the end of 1988. Thereafter, two bottles appeared each year until 1992 when the Manager’s Dram became a single annual release, perhaps due to the burden that organising a tasting for so many well-calibrated palates entailed. A great many all-time classic bottles have appeared in the Manager’s Dram range, particularly in the early pre-millennium period. The committee of distillery managers showed a particular fondness for sherry casks in these first few years, with the Caol Ila 15-year-old released in 1990, the 16-year-old Oban Bicentenary bottling released in 1994 at an enormous 64%, and 1998’s Clynelish 17-year-old all particularly highly prized among modern-day whisky fans. Other great sherry casks in the series include examples from Benrinnes, Cragganmore, Blair Athol and Aberfeldy, each of which rank among their distillery’s best ever official bottlings. Sadly, the legendary Manager’s Dram tasting sessions are now long-discontinued, but their spirit lives on with Gregory Cloyd and the Whisky Legends who participated in a grand tasting of 11 of the most revered Manager's Dram bottlings you see below. Attendees of this tasting likely felt much like the luminaries of SMD did back in 1988. Both contributing writers for AmongstTheWhiskey.com (Nick Anderson and Jes Smyth) were in attendance at this event, and as such, have the unique perspective of being able to offer two flash reviews in one for each of the bottles below. They are presented in descending order (the best bottling is down at the bottom) and links to deeper reviews are offered in each of the titles. Now let's dive in to find out which of the Manager's Dram bottlings were the top choice for the Amongst the Whiskey team! The Manager's Dram Top Bottlings of All Time: 11: 1995 Oban 19 Year Manager's Dram Single Malt Scotch Whisky Oban Distillery is one of the oldest in Scotland, having been established in 1794. It actually predates the town in which it is situated, with the town really forming around the distillery. With notes of sink water and melon husks, this bottling was a completely different experience to what we are used to. While it didn't quite land high marks for either Nick or Jes, we were engaged with the unique flavor profile from start to finish. 10: 1991 Aberfeldy 19 Year Manager's Dram Single Malt Scotch Whisky Relying on the freshwater stream Pitilie Burn, which runs alongside the distillery, Aberfeldy is the only distillery in Scotland to use these waters and is the notable workhorse of Dewar's blended whisky. Sipping this offered stewed apricots and plum pudding, ultimately a bit reserved. This was a good dram, but, again, like the Oban, leans out of a personal preference zone for both Nick and Jes. Your mileage may vary . 9: 2001 Teaninich 17 Year Manager's Dram Single Malt Scotch Whisky Known for mainly being a blending component for Johnnie Walker Red Label, this Manager’s Dram bottling is a rare opportunity to taste the unique character of Teaninich in peaceful solitude. One whisky enthusiast at the table, Jacob, who runs the Maryland chapter of Dead Malt Society, described this pour as the "punk rock younger sister to Clynelish." On this dram we found ginger, geranium, seaweed sushi wraps, and salted butter. It was a really fun opportunity to see one of the Johnnie Walker Red components stand on its own . 8: 2002 Mortlach 19 Year Manager's Dram Single Malt Scotch Sometimes called the Beast of Dufftown, Mortlach is well known as a key component in several Johnnie Walker bottlings. This whisky is creamy with a sticks-in-your-nose goodness and the equally creamy palate won over the tasting team. We're getting into the 4/5 territory now ! 7: 1991 Cragganmore 17 Year Manager's Dram Single Malt Scotch Whisky A unique short and flat-top still (the spirit still) used in second distillation, in addition to the use of sherry casks, is likely responsible for the fruitier character of the whisky, resulting in a lovely exploration of this single malt expression . Nick & Jes really liked this fruity side of things. 6: 1991 Ord 16 Year Manager's Dram Single Malt Scotch Whisky Also called Glen Ord, this is a whisky distillery in the Scottish Highlands, the only remaining single malt scotch whisky distillery on the Black Isle. Today, the distillery is part of Diageo, the same conglomerate we mentioned above, evolving from SMD to DCL to United Distillers. Glen Ord notably supports the Johnnie Walker blends. This beast of a dram commands your attention and makes you feel an array of emotions you were least expecting as waves of seawater crash overhead before a flash of shishito pepper dances in the finish. You're going to want to read this one all the way through . 5 : 1997 Mannochmore 18 Year Manager's Dram Single Malt Scotch Whisky This is a Speyside distillery, running 6 traditional Speyside pot stills at its location near Elgin in Thomshill, Scotland, which does not produce a great deal of official bottlings, Mannochmore is used as a major component in many of Diageo’s blends, including (unsurprisingly) Johnnie Walker. This one stood out well for both tasters as a single malt. Nick loved the uniqueness of the green pepper notes and Jes enjoyed the decadently "fonky" flavor profile. These manager's really knew what they were doing... 4: 1994 Oban 16 Year Manager's Dram Single Malt Scotch Whisky Oban's long history of using traditional methods, like the continued use of worm tubs and their relatively small size, ushers in a roaring sherry cask delight in 1994, their 200th anniversary of being an operating distillery. This pour was loud and proud . A blaring hit for Nick & Jes with notes of fig, jam, and other fruit reminiscent of Redbreast 27 year! 3: 1988 Glen Elgin 15 Year Manager's Dram Single Malt Scotch Whisky Nestled in a stunning location in the heart of Speyside’s rolling hills, Glen Elgin is a relatively small distillery that produces 'just' 1.8 million liters of pure alcohol a year and is notable as the first-ever bottling of the Manager's Dram Series. Take a drink of this whisky and you'll surely find something to love: red grape, pear, kiwi water, toasted bread, and a velvety mouth coating. This whisky got all the claps from us! 2: 1998 Clynelish 17 Year Manager's Dram Single Malt Scotch Whisky Known for producing malts with a distinctive oily and waxy textured marine character displaying citric notes, Clynelish malts are mainly used for blending, notably as a core part of several Johnnie Walker expressions. However, official special releases and independent single malt bottlings are highly sought after for good reason. Nick & Jes waxed poetic about this Manager's Dram offering by one of the greatest honey-buttered Highland distilleries they have ever tasted. Check out the full write up for more on this gem of a distillery. 1: 1990 Caol Ila 15 Year Manager's Dram Single Malt Scotch Whisky This distillery is known primarily for its blended whisky, which accounts for 95% of its production. Johnnie Walker lovers can thank Caol lla for much of its delicious taste. The Amongst the Whiskey team was honored to participate in such an epic lineup as we ventured into an age-old question in the final hours of this tasting: Is this kind of rarity worth chasing down? We certainly think so. This whisky is the screaming viking that comes in swinging an unwieldy, large axe at the end of the tasting; it towers over any whisky you put it next to and is well-deserving of the top spot in this tasting, and on your bar, if you can find it! In Summary: Best Overall:   The 1990 bottling of 15 year Caol Ila Most Refined: The 1998 Manager's Dram: 17 year Clynelish The Biggest Surprise:   1997's 18 year Mannochmore What a lovely tasting this was, highlighting the nuance of distillery character that varies from region to region. Having all of these powerhouse distilleries under one roof with Diageo is testament to the success of their blends. Explored here as single malts was nothing short of a divine experience. If you have the chance to pick up some of these Manager's Dram bottlings, we would certainly recommend doing so! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

A single barrel of whiskey and the journey that unfolds. From the maturation process to climate changes to the luxury of time, the end product is a result of nature's elements. There is no blending, no fenagaling, just whiskey in a barrel aging until it is deemed ready for bottling. Barrel picks have become widely popular amongst distilleries and whiskey enthusiasts alike. The opportunity to dive deeply into a distillery by tasting a series of single barrels is often seen as the bees-knees of whiskey experiences. The private selection program at Four Roses Distillery allows enthusiasts and retailers to participate in this unique bourbon experience. Participants are guided through a meticulous tasting process where they select from ten of their signature bourbon recipes . Once chosen, barrels are bottled as a personalized batch. This program highlights Four Roses' commitment to "craftsmanship and diversity and offers aficionados the opportunity to experience a bespoke bourbon tailored to their preferences." Here at Amongst the Whiskey, our mission is simple: honest reviews, no matter how the whiskey has come into our possession—be it a media sample, a purchase of our own, or a sample from a fellow whiskey enthusiast. We are bound only by the truth on the nose and palate. I feel compelled to remind you, dear reader, of our approach to reviewing whiskey because I have a very serious task ahead of me: reviewing an Amongst the Whiskey barrel pick. In conjunction with Liquor Junction , my fellow ATW reviewer embarked on (yet another) Four Roses barrel pick, which he asked me to review, no strings attached. Pull my arm, Nick, why don't you? All kidding aside, I am honored to offer my honest opinion on this Four Roses Private Select OESQ barrel pick. For those who have no idea what OESQ means or for those who would enjoy a quick spritz refresher on one of the ten Four Roses bourbon recipes, read on! Four Roses Bourbon OESQ is a distinctive expression within the Four Roses lineup. Each letter in the designation OESQ signifies different aspects of the bourbon's recipe: O : Indicates that the bourbon was produced at the Four Roses Distillery in Lawrenceburg, Kentucky. E : Represents the mash bill used, which is high in corn content and contributes to the bourbon's sweetness. S : Denotes the straight whiskey distillation process, adhering to stringent aging and proofing regulations. Q : Specifies the yeast strain employed in fermentation, influencing the final flavor profile. According to the Four Roses Website, "OESQ is known for its balanced and complex character, often noted for its floral and fruity notes complemented by a hint of spiciness." While the mash bill and yeast strain absolutely influence taste, enthusiasts also pay attention to the tier (where the barrel is stored in the warehouse), which can affect how the wood and whiskey interact with one another. Simply put, the higher the barrel is stored in the warehouse, the more temperature swings from hot to cool in one given day, expanding and contracting the wood and whiskey aging inside. Repeating this process for nine years and two months can absolutely do wonders for the taste of whiskey. Or so is the hope of this single barrel, as this is a tier 6 (highest in the warehouse). I'm ready. Are you? Let's see if this sip leaves me in wonder! Company on Label:  Four Roses Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:   75% Corn, 20% Rye, 5% Malted Barley Proof:  124 ° Age:  9 Years (2 Months) Further identification:   Warehouse FS, Barrel No. 13-6L. Recipe: OESQ. Bottled May 2024. Nose: Creamy and effervescent all at once, my eyebrows are raised, and all my attention is focused. Cream-filled caramels and a barrel funk spiced with cinnamon pop up, eager like a puppy at the front door. A hint of damp lavender and a gentle musty characteristic reminds me of potting soil after a summer's rain, subtle but humid somehow, as if a breeze is lifting the scent. Heat tickles my nose but in a way a loved one may tickle you, treasured and endearing. Deeper in the glass reveals melted butter in a cask iron skillet, oodles of vanilla cream, and sticky honey found on a varnished wood table. Time for a sip! Returning after a taste ushers in much more sweetness, thick raspberry syrup, and a flaky warm Danish. The buttered note is still there, a bit more developed and really quite welcoming. Deeper inhales later in the glass bring out a bit of nail polish for me, which is likely the ethanol making itself known. The baking spices and creamy caramel notes remain consistent and lovely throughout. The empty glass smells of notebook paper next to a warm bowl of cream of wheat cereal. Palate: Fluffy angels food cake dusted with confectioners sugar melts across my tongue, a light taste that comes and goes but is enjoyed for its momentary sweetness all the same. Mint and hints of lemon join in, and oh, okay. Hello. Black pepper and leather. I'm suddenly at my Grandparents' house, in their kitchen, while cinnamon, clove, and ginger waft through the air. Is this Christmas in July?! The finish is all the oooo's' pine trees and dirt, sweet honey , and a small potpourri dish. The last sip is butter ginger snap cookies and a wish for hot chocolate—by far the best sip out of the entire glass—suggesting this bottle will only get better with time. TL;DR: a timeless taste that evolved with every moment Rating:  4.5/5 ( Really good. I want one on my shelf. ) As someone who gravitates toward the higher rye mashbill from Four Roses (OB's), I am floored by this pick. My third tasting was by far the most enjoyable, suggesting this bottle will be a powerhouse of flavors with time. As a result, I did not rate it a 5 due to its long-term potential. But given the beautiful evolution I experienced in just three tastings, I wouldn't be surprised if this ends up as a 5 in a few months. Get yours while you still can! 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.