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It wasn't until later, when I returned home with a bottle of their single barrel, that I realized the Whiskey Type:  Straight rye whiskey finished in toasted French oak Mash Bill Percentages: 78% Indiana This one is toasted and sweet, reminding me of bread strips found on fruit cobblers, the best dessert There's also toasted rye bread with an overly acidic apricot jam. Okay, cinnamon sticks and clove are waking up my taste buds now. Kind of.

impressions were that this is a rum finish done right; the creamy texture one would expect from a rum barrel I've had the glorious fortune of picking 3 barrels of their wheated bourbon and a barrel of their straight It has a 'distilled in Indiana' statement & it comes from barrel 5019. A brief swirl of the glass builds out the barrel influence as oak and light caramel begins to enter the The funky sweetness from the rum barrel are finally starting to shine through later in the glass as well

Taylor Barrel Proof... Which of the latest batches is the best? My taste of Batch 9 comes from a sample that my good friend Mark graciously provided me with. Tasting this glass shows me subtle fruit, mint and bready tones. It has intriguing layers. of my favorites (think Booker's Country Ham), but for someone who has evolved through every phase of barrel

year) Further identification: MGP sourced; this limited edition was finished for 8 months in Banyuls barrel Again the rye spice feels like it's adrift somewhere out stranded on a wooden boat off the coast of a Definitely one for the adventurous type who likes to try new things, I don't think you'll taste anything

still (which showed tastable differences from the same mash), transparent mashbills, low 101 proof barrel We intentionally sought out a taste of his Rosen rye project straight from the barrel. They then go into the barrel at a low 108 proof, further leaning into the authenticity of heritage rye Nose: Rich tones are coming off the glass: toasted rye bread, varnish, chair cane, and mashed potatoes Palate: Melons and apricot jelly lead the way, followed by rye toast, peaches, and a whiff of soy sauce

It is one of the two single barrel releases I was able to secure for myself. I do still get to taste it tonight for myself after all - and now 11 others get to experience what likely Were you able to get one of these single barrel releases? I hear they went quick... Percentages: Undisclosed Proof: 128.31° Age: 13 years (13.5 year stated) Further identification: This is barrel Really great barrel that I thought started out a little shaky and then settled into greatness.

The Camp Nelson warehouses would start phasing out Four Roses barrels at this time, which was when Wild The ushering in of the single barrel era changed everything. Russell's Reserve Single Rickhouse release history: 2022: Camp Nelson C – Barrels from floors 3 and 4 2023: Camp Nelson F – Barrels pulled from floors 4 and 5 2024: Camp Nelson B – Barrels pulled from floor of Camp Nelson E single barrels , I'm left with a deep appreciation for what this region of Kentucky

The hilarious label for this pick was created by the private group Boston Barrel Society. I chose to let this barrel shine on it's own and not try a head to head at this time! from 108°) Age: 6 years Further identification: Boston Barrel Society pick 2020 Buttery barbecue savory The rye spice is kept in line by the sweet, creamy mouth coating likely from the honey barrel finish, When the glass gets empty the honey barrel really takes over in the glass coating.

from the Vosges region of France before being naturally air dried and seasoned for 24 months and being toasted The empty glass smells of rich, hot chocolate, creamy, frothed whole milk, and toasted oak. More of the Choco Taco characteristics swing through perfectly on the taste buds. My last sip tastes like a culmination of the rest; the vanilla ice cream of the Choco Taco leads before

alike, we gathered an impeccable collection of Maryland rye whiskeys together for a truly legendary tasting Who could possibly be behind a tasting of this magnitude? For some, it was a first meeting. During our tasting, Nick inexplicably exclaimed, “This tastes like lead poisoning.” Another sip is remarkable, as maraschino cherry juice swings in distinctly alongside a healthy dose of barrel At last taste, we find dry cinnamon stick, walnut, and mulberry.

Shively in 2015, the whiskey that goes into these prodigious age statements has to be a set of sourced barrels As always , I thoroughly tasted this three times before offering my thoughts and numerical rating.

Without further ado, let's dive in and taste the celebration. Lovely buttercream frosting and baked apple coffee cake waft through as I near the end of my tasting, It takes me a second to gather what just happened and a second sip to gather more tasting notes: powdered Nearing the end here, the tastes continue to hold steady, not much in the way of swaying, but consistent From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes