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Blanton's Black Edition is a Japan export version of the traditional single barrel bourbon from Buffalo It still comes from warehouse H, but is also noted for having a bit more age to it (8 years rather than Buffalo Trace Mash Bill #2 (Higher Rye 12-15%) Proof: 80° Age: 8 years Further identification: This single

Let's find out if the "Whiskey Without Regrets" still has my adoration. Returning my nose to the glass adds in delicate layers of potting soil and a brick facade that slows The tongue and gums tingle with the hints of fresh garden mint and soft parsley.

As I snap back to reality - I am still quite impressed by the nose here. Everything that I smell is such a treat & the nose feel is one of the softest out there while still delivering Overall I'd say this tastes like a really unique riff on Taylor Single Barrel. If you made me rank them, I'd put this just a tiny notch above Single Barrel. cost scale is different, and quality is also subjective to the individual palate... we can definitely still

From its energy-conserving column still to its partnered commitment to plant a tree for every bottle Amongst the most anticipated releases was their American Single Malt Foggy Burl, a tribute to the burly Returning to the nose offers a bit more complexity, although still muted: strawberry, honey, and vanilla The final sip is a fruit basket jammed with oranges, limes, and lemons with a spilled jar of sticky honey

silky coffee bean flavors I know and love from the typical triple distillation process in a copper pot still.

This is single barrel Kentucky straight rye whiskey that still carries the "bottled by Michter's" line on the back label, suggesting they're still using some well aged, sourced stock for this release today my favorite releases, but I am willing to give myself a bit of a reset to prove if that's actually still

Singing: I can't name that smell... I know it's there but I don't know what it is! There is a tingle of something more like toothpaste than mint as well. The last sip is oily like a pot still whiskey with more coffee bean, anise, rye spice and a proofy bubblegum

From the single barrel bourbon press release in April of this year, we get the following story: Alex As our Fort Hamilton Single Barrel NY Rye comes of age, with batch 14 released this year at 5 years old , it was time to extend our hospitality into bourbon with a Single Barrel Bourbon made from all NY grain Fort Hamilton Single Barrel Bourbon is a spirit born of that same independent, revolutionary spirit and NY corn, 10% NY rye, 5% NY malted barley Proof: 95° Age: 4.5 years Further identification: This is single

Hmm, still very interesting back at the other end; some bitter raisin notes evolving. Swirl still keeps this pour very different from the rest, some kind of wheat pasta going on here. Still kind of chalky at times, but turning more malty late in the glass. Apples. Post-sip still very traditional WFE unique citrus that I couldn't mistake anywhere. Still intense citrus zest forward. End of glass is super floral.

Pepper and vanilla are a bit high flying still and sting my nostrils when getting too close. Coming back to this after a little more air time has led this glass towards a light plum, singed cacao Slightly herbal after a sip, and I'm still surprised how little fruit I get on the nose for how much Still quite fruit sweet with strawberry preserves and plum. There's coffee bean in the background of this with a creamy pot still nose-feel as well.

The "singlings" (first distillation) were conducted in a large copper receiver boiled by an open wood One interesting fact: while the Hermitage distillery was very innovative, they were using the same still Returning to the nose after a sip reveals light butterscotch, graham cracker, and subtle floral undertones still starts in the middle of the tongue and remains there for an incredible duration, while tangential bliss spills Based on the obvious influence of the grain and distillation techniques still present, I'd estimate the

barrel proof train - I think it was when every store in the state of Massachusetts started getting single the 3 release per year strategy, and honestly the blends are typically significantly better than the single Another sip is heftier but still balanced and approachable. A larger sip and swish does elicit some of the latent spice, but it's still all baked-in, not a dominant