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The 2021 release of Michter's 10 Bourbon is making the rounds. I have a bit of my 2020 release bottle still available, so let's see how they taste next to each other! I actually tasted these blind but was able to identify them easily given my extensive experience with the 2020 release and didn't feel the need to hide which was which here. You can see my previous 2020 Michter's 10 Year Bourbon notes here . 2021 Michter's 10 Year Bourbon Company on Label: Bottled by Michter's Distillery Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: Undisclosed Proof: 94.4° Age: 10 Years Further identification: Barrel No. 21D1232 2020 Michter's 10 Year Bourbon Company on Label: Bottled by Michter's Distillery Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: Undisclosed Proof: 94.4° Age: 10 Years Further identification: Barrel No. 20F1287 2021 Review Nose: Earthy, dark oak with cinnamon undertones. Light citrus floats like a cloud with no zesty bite. Slightly tannic fruit with a touch of sweet funk. Caramel moves even more dark fruit in. Very nice complexity, even early on, pre-sip. Lovely marshmallow creaminess has rolled in. Fruit has parted for now to let the caramel dance on its own, slowly turning over in the glass. Wow, a swirl really makes this pop with that marshmallow and baking spice. Palate: Linen and herbal funk lead the way; strange metallic caramel happened early on, maybe an effect of the dreaded neck pour? Citrus and leather improve things drastically with time. Great proof rise with baking spices, some light anise, and plums. Longer finish than you would expect out of 94.4 proof; this is a lovely but still somehow light experience. Waves of citrus, hay, and leather float over longer sips. Bigger flavor than before, I believe this is the 2021, which I will certainly be keeping #AmongstTheWhiskey. 2020 (Re) Review Nose: Bright spice and light sweetness. Dry vanilla layered over smooth oak. Powdered candy sweets like smarties. Some sweet tarts. Sweeter citrus, like a lemon drop. Light caramel swings in some enjoyable baking spices and a hint of some herbal tones. Light linen and leather mix well, predominantly leaning towards the linen side. Something shiny like stainless steel. Chocolate herbs pop on a light swirl. Some mature rye spice showing late in the glass. Light pepper. Palate: Candy sweets! Cinnamon red hots, cherry syrup, and the drying presence of those smarties. Hmmm, molasses and syrupy stewed herbs. Very interesting. Oaky for sure, but balanced with a sweetness that keeps it from becoming drying past the gums. Leaning heavily on the lemongrass freight train, this doesn't evolve as rapidly as the other glass. It takes its time, weaving a sweet and slow story together that is certainly meant to be savored. The finish is long and slow, building up from molasses and pears into a rye spice crescendo that leaves you looking forward to the next sweet sip. Final Ranking: 2021 > 2020; although the candy profile of 2020 has its merits, I enjoy the higher level of complexity I am getting out of 2021.

I've got an interesting new distillery to put on your whiskey radar. Middle West Spirits out of Columbus, Ohio is serving up well-aged craft whiskey with few frills and full transparency these days. The bottle is adorned with all the marketing accoutrements you would expect, such as "small batch craft", "smooth full bodied four grain", and "handcrafted in the heart of the Ohio River Valley". They lean heavily on their local grain to glass techniques, and all of these blurbs are surprisingly resonant if you dig deeper on the brand. I get the sense that this is a pretty legit operation. This "Michelone Reserve bottling" pays homage to the grandfather who inspired it all. They use Speyside bourbon cooperage in Jackson, Ohio and distill on a 68 inch diameter column still that runs 68 feet tall. They're a surprisingly large operation that seems to be just hitting stride this year. I'd like to thank Middle West for providing Amongst the Whiskey writer Jes Smyth with this bottle, which she passed along to me for review with no strings attached. I'd like to say I'm just exploring this for my third tasting, the norm for AmongstTheWhiskey.com reviews according to our editorial policy, but I'm actually three-quarters of the way through this bottle. It was put out on the table at my last Texas Hold'em table, and few could withstand its powerful allure as I continued to rake chips into my pile. My best friend Zach, who is more of a whiskey novice, was waxing poetic about how good it was. I readily agreed. So now we're here, with a bottle nearing empty and no review to show for it... but an empty bottle is kind of a review in and of itself, isn't it? I usually only bring and share my best, so if you're in my company and a bottle is getting low, you know it's going to be good. Such is the case for Middle West's cask strength wheated bourbon. Let's get to the real notes, shall we? Company on Label:   Middle West Spirits Whiskey Type:  Straight wheated bourbon whiskey Mash Bill Percentages: 68% non-GMO yellow corn, 16% Ohio soft red winter wheat, 11% dark pumpernickel rye, and 5% malted 2-row barley Proof:  122.2 ° Age:  4 years Further identification:   This is batch 001 of the cask strength wheated bourbon (four grain) series, one of three new flagship offerings from Middle West, now available at an MSRP of $69.99 Nose:  Lovely barrel funk escapes the glass en masse upon first lifting it to my nose. Sweet caramel, molasses, and waffle breading jump out at me before more subtle graham cracker and cinnamon layer in behind. If you're not a proof hound, this one's probably going to make you cough a little on deep inhales. Nosing this reminds me a bit of a slightly younger Stagg Jr., and I'm totally here for that. There's subtle allspice, black pepper, and dank woodshop aromas galore. It's bold but not out of line in any way. Time for a taste. Returning the nose after a few sips brings forth sweet Whoppers, funky toffee, praline, and the dense, ephemeral beauty that inherently comes with well-aged whiskey. I'm liking whatever the Speyside cooperage is doing for these guys quite a bit. As my glass runs dry, I find subtle hints of grilled pineapple, honey, and Cherry Garcia ice cream. Palate:  My first sip presents like your first bite of cinnamon coffee cake. It's soft, flaky, and doughy in the mouth before the perfect balance of sweet and spice trickles from front to back across the tongue. The lingering mouthfeel is a touch of wild mint on the tip of the tongue and Werther's everywhere else. Another sip shows off caramel popcorn, Crunch chocolate bar, and peanut butter granola—I really dig everything about this whole profile. Overall everything is surprisingly subtle for the proof point. Cherry syrup and grenadine linger long after a taste. At the end of a long savored glass, I taste beignet, ganache, and raspberry tart. It lingers long into the 4th quarter, and I swoon with every sip. TL;DR: This might just replace your favorite allocated bourbon Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) This feels like the perfect fall whiskey, bottled at just the right proof. No water necessary . I'd say this falls somewhere between my enjoyment of Weller Antique and your average Stagg Jr batch. While the nose and finish match the vibe of Junior pretty well, something in the middle presents just a little bit lacking but is still very clearly crushable. It's certainly a whiskey worth visiting—and then revisiting—as cooler weather comes knockin' in the Northeast. Grab yourself some Middle West Spirits today ! 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.

“Life, if well lived, is long enough.” – Seneca In the era of glamour shots of unopened bottles, few dare to tell the tale of what's inside. When I saw this bottle on the shelf for a decent enough price, I knew it was going to be my Christmas dram to share with my dad, who appreciates a pour of whiskey from me every once in a while. Not only did we get to enjoy it over a remarkable game of cribbage, but I also got to share it with my cousin the next day and even sipped it with my mom the day after that! Put those three tastings together, and you've got a well-formed opinion on a whiskey worth writing about. If nothing else, let this be a reminder for you to open those bottles: my experience in sharing those pours goes far beyond the words on this page. In the end, I am still a whiskey writer, so I triangulated those experiences and sat down for one final taste of the 2025 release of Old Rip Van Winkle 10 year wheated bourbon. Company on Label:  Old Rip Van Winkle Distillery (Buffalo Trace), Frankfort, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed wheated bourbon mash bill Proof:  107° Age:  10 years MSRP:   $150 Buy online:   Frootbat Further identification:  The 2025 release of Old Rip Van Winkle is part of the annual allocated whiskey release that Buffalo Trace does in the fall of each year Nose:  Cherry, fluffy cotton candy, juicy orange, and sour sweet tarts lead the way on this immediately enjoyable pour. Entenmann's raspberry cheese Danish aromas build with a little time and patience. After a sip, fun dip chalkiness comes in like those old-school sugar straws. Poking around further, I find the glaze on a bundt cake as well as a vintage antique shop filled with old vinyl. After a long rest, linen, lemon poppy seed, and black tea build well. Late in the glass is consistent with tingly black pepper and oodles of lemon tones. Ginger, allspice, leather, pear, and light cream tones offer nuance as the remainder of the pour is slowly savored. The empty glass smells of light linen and anise. Palate:  My first sip is easy as can be, with oodles of cherry and mixed berries jumping out of the glass. Each taste leaves a solid mouth coating with syrupy sherry sweetness hanging around in every crevice it can find. Ginger snap cookies show up poppy on subsequent sips. A long, savoring swish is filled with cherry cordial and maple sugar. This glass is a little skiddy at times, slumping flat in lulled moments, and occasionally jumping around in vibes. A black pepper dissonance is the only moment of curiosity to note. The glass performs strongest when sipped through at a quicker pace, offering a classic caramel chew and cinnamon-dusted apple cider doughnut on a medium finish. TL;DR: Consistently good whiskey that pours best when shared with family Rating:  4/5 Really good. I want one of these on my shelf. While Lot B might be my favorite mixer , the Old Rip Van Winkle release continues to be a consistent hit for my palate, landing somewhere just a touch north of the quality of the standard Weller Antique bottling. While not quite as deep as Pappy 15 year , it is noticeably less sleepy. If vibrant, exciting whiskey is more your jam, Old Rip might be a more consistent bottle for you, available at a lower price. I personally like my whiskey a little more exciting, but I also understand that quality ratings shouldn't follow personal taste preferences. If my writing suits your fancy, consider subscribing to my once-monthly newsletter . Cheers! WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“Anything in life worth doing is worth overdoing.”  - Shane Patton Typical Maker's Mark releases get aged to taste in their traditional rickhouses for around 6 to 8 years. Maker's Mark Cellar Aged adds years to that range with a clever trick that prevents their whiskey from becoming bitter and over-oaked. By resting barrels in an isothermal limestone cave that Maker's calls their "cellar," wood interactions are slowed while oxygen continues to interact with the spirit, increasing complexity without falling into the tannin trap of hyped-aged whiskey. Finally free from the misconception that older whiskey was not possible for the distillery, the 2025 release of Cellar Aged is the oldest whiskey Maker's has ever released, with a 14 year component in the blend. The cellar is cool in every sense of the word. The dim lighting and exposed stone wall give it a rough hideout feel, somewhere a Bond villain might make their home base. When I visited back in May of 2023, the temperature inside was a full 30 degrees cooler than the outside air, a sweet relief from Kentucky's brutal summers. The property in Loretto is truly stunning. If you've never been, I highly recommend you plan a stop in next time you're visiting the Bluegrass State. I recently was able to sample the 2025 Cellar Aged thanks to the 12 day bourbon exchange that my good buddy Derek Laverriere puts on every year around Christmas time. Brian Spencer contributed this particular bottle, and I am deeply grateful to have the chance to review a whiskey I didn't otherwise get to hunt down this year. On with the review! Company on Label:   Maker's Mark Distillery , Star Hill Farm, Loretto, KY Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  70% corn, 16% wheat, 14% malted barley Proof / ABV:  112.9° / 56.45% Age:  11 year (a blend of 74% 11 year, 10% 13 year, and 16% 14 year barrels) MSRP:  $175 (2025) Buy Online:   Frootbat Further identification:  The 2025 release is the 3rd edition of Cellar Aged which was available in September of this year Nose:  On first lifting the glass, I find some lovely wood funk that usually only happens at high age statements for Kentucky bourbon. Rich dark chocolate tones layer in rapidly in a way that jives quite nicely with the oak. The pour needs no scapegoat for tannins, though; they're noticeably nowhere to be found—which is a check in the win column in my book. Deep inhales show off aromas of flan, vanilla biscotti, and graham cracker. With some time and air, intriguing fruit tones begin to build, reminding me of candied strawberry and yogurt malt balls. While these start subtle, they rise in prominence as a new act begins in the glass. Haribo cherry gummies take over before falling back into black pepper, allspice, and prominent oak. Vanilla and molasses remain dominant undertones as the glass continues to evolve. After a sip, all the funk is still there, though it comes across sweeter than earlier. This is further bolstered by a wonderful mocha latte aroma that just sings to me with subtle dashes of whipped cream and nutmeg, telling a pretty incredible story of quality, nuance, and craftsmanship. I can't think of another whiskey in recent memory that has matched a nosing experience quite like this. After a long rest, notes of dense fudge brownie bites are an absolute treat for the senses. Long inhales mingle in amaretto and confectioners' sugar, which support the fudge tones so well. The empty glass smells of a delicious summer camp Choco Taco. Palate:  Woah, this is bigger than I thought it was going to be based on the nose. Cherry hots come on strong before being cooled by a sweet strawberry parfait as the first sip leaves me with a big Kentucky hug. Another quick sip shows this was mostly just palate acclimation, as huge peach tones blossom on the tongue—tingly sweet like a sugary peach candy ring... Yum! Returning to the glass after a long rest results in a reintroduction to just how functionally complete this sip is. It does a multi-act performance not just on the full glass evolutions, but also on each sip. An introduction of sweet cream starts subtle, ramping up with graham cracker, peaking with a bubbling raspberry dump cobbler, and sliding back down into maraschino cherry juice before finishing with low and rumbling chocolate and almond tones. The shape of the experience resembles a bell curve (a normal distribution for my math nerds), which is the ultimate example of balance. Sipping near the bottom of the glass produces big waves of body chills as this liquid bliss forces eyes to close and lips to curl into a smile. My last sip is just as consistently great as the rest of them, reproducing the multi-act performance of cream, fruit, bread, and chocolate tones. The finish is long, leaving a rolling feeling like dough is being kneaded in my chest. It's going to take a little bit of time to wipe this smirk off my face. TL;DR: A bountiful surprise of complexity, depth, and flavor that will leave you smiling ear to ear Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. This is everything I had hoped Cellar Aged would be and more! It was one of the clear standout pours of the 12 day exchange and got very similar ratings from my 11 other tasters before I told them my thoughts. I look forward to seeing what Maker's Mark continues to improve upon with this release, as there's not much left to perfect! WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“Wealth consists not in having great possessions, but in having few wants.” – Epictetus The history of Pappy Van Winkle is remarkable. It's a phoenix-from-the-ashes story when you look back at the struggling family label that managed to weather a bourbon market collapse only to go on to become one of the most sought-after whiskeys on the planet. The story begins with Julian "Pappy" Van Winkle Senior, who started as a traveling salesman for W.L. Weller & Sons in 1893. By 1935, the original Pappy was ready to open the now-legendary Stitzel-Weller Distillery in Shively, Kentucky. Pappy ran the distillery until 1965 when he passed away at age 91. Pappy's son, Julian Van Winkle Junior, took over the business at a time when bourbon was unfortunately going dark. Demand for aged whiskey cratered as public sentiment shifted towards clear spirits like vodka and gin through the 1960s and 1970s. By 1972, facing pressure from family shareholders, Julian Jr. was forced to sell the Stitzel-Weller Distillery along with its notoriously great brands like Old Fitzgerald and Weller. One label was spared from the sale: Old Rip Van Winkle . Julian started a side hustle, J.P. Van Winkle and Son. With the Old Rip brand in hand, he bought back his own family's old whiskey barrels from the new owners and began bottling them under the Old Rip Van Winkle label as an independent bottler. We'd call this kind of business a non-distilling producer today. Due to the lack of popularity in this era, we saw a plethora of commemorative decanters come out to make the product more appealing to a wider audience. Through sheer will, passion, and ingenuity, Julian Junior successfully kept the Van Winkle name afloat through incredibly challenging years in the bourbon business. When Julian III took over in 1981, the new owners of the Stitzel-Weller Distillery ended the bottling agreement that was previously in place, leaving the family brand without a physical location to bottle their bourbon. To stay in business, Julian III decided to buy the Old Hoffman Distillery in Lawrenceburg, Kentucky in 1983. He would use this location much like his father did as a bottling and storage location for sourced whiskey instead of a pure-play distillery. Bourbon was still not back in full favor in the States, but Japan was buying well-aged American whiskey, keeping an entire industry alive. While operating out of this location, the name changed to Old Commonwealth Distillery. After weathering the storm, it was time for a comeback. With Diageo selling off old stocks of the Stitzel-Weller Distillery barrels for a mere $200 a pop, Julian III was stocking up. The 1994 release of the first 20 year old Pappy Van Winkle bourbon would go on to make the brand a global sensation. In 2002, the Van Winkles went into business with Buffalo Trace Distillery, where all Pappy Van Winkle is distilled and bottled today, though the label will still give a historical nod to the Old Rip Van Winkle Distillery. While there were some transition years when the whiskey was still Stitzel-Weller distillate, these stocks have long since dried up. The bottling location today is centered in Frankfort, Kentucky, which is where Buffalo Trace is located. Demand for this release today still drastically outpaces the supply, a complete turnaround from the bust era of the 70s and 80s. It seems that the phoenix is still soaring. The full production volume and bottling quantities for the 2025 release of Pappy Van Winkle 15 year bourbon remain undisclosed, which only adds to the mystique of the brand. Despite being a bottle that most would hoard and never open for fear of missing the perfect occasion, I open my bottles . They taste better that way, you know. Having had this pour three times now, tasted neat on a sober palate each time, I'm ready to offer you my full review. Company on Label:  Old Rip Van Winkle Distillery (Buffalo Trace), Frankfort, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed wheated bourbon mash bill Proof:  107° Age:  15 years MSRP:   $240 Buy online:   Frootbat Further identification:  This is the 2025 release of Pappy 15, as confirmed by the "L25" laser code on the bottom edge of the bottle Nose:  As soon as this whiskey is in the glass, a sweet cherry aroma can be found from about a foot away. Raising the rim of my glencairn to my nostrils, I discover raspberry vinaigrette dressing over a bed of iceberg lettuce. This slightly strange note reminds me a bit of rancio, but it's not too deep into the late stages of detritus here. Deep inhales normalize the profile to cherry skins, allspice, and plenty of peppery oak. The salad dressing vibe returns but quickly splits off into just the raspberry component. Classic bourbon caramel is here in spades. Nuances of molasses and milk chocolate complement the consistent cherry aroma that has ebbed in and out of awareness since the start of the glass. After another 15 minutes of rest in the glass, this blooms into a much bigger and functionally complete whiskey experience. I find a delightful red velvet cake aroma layered with buttercream frosting and, of course, a cherry on top. Breathing this in gives off easy notes of toffee and crème fraîche before a bit of cinnamon heat begins to tingle the nostrils. After a sip, the caramel tones only get stronger and more pronounced while french toast and confectioners' sugar layer in nicely. Toasted almond and nutmeg find their mark late in the pour. The empty glencairn smells of worn leather, dry tobacco, and light anise. Palate:  My first taste is sweet and easy, offering an obviously oak-influenced bourbon full of rich ripe cherries. Another sip, and the wonderful raspberry sweetness from the nose translates well, without the aforementioned greenery accoutrements. With an incredibly easy-drinking demeanor, the fruit tones have a lot of room to play. I envision cherry, raspberry, plum, and green apple all arranged on stage, spinning around each other in a musical performance on my tongue. The linger offers more apple tones accompanied by a light chocolate layer. Picking through patiently, I find elderflower liqueur and a faint sprig of mint—and I do mean faint here—almost barely perceptible except when chewing through the linger. The milk chocolate tones that sweep through rapidly can easily make you miss some of the more nuanced subtleties here. Sipping late in the glass elevates pear tarte tatin with a nice dash of brown sugar. On the final taste of this glass, I find a neat full-circle tie-in back to the cherry and oak start before a medium finish of raisin, vanilla ice cream, and milk duds round things out. TL;DR: Everything about this bourbon is nice, but it leaves me feeling a little sleepy Rating:  4/5 Really good. I want one of these on my shelf. If you're looking for the refined, smooth, well-aged sipping bourbon, then this is the glass slipper for you. It's quite enjoyable, ultimately fully embodying the word "nice" from start to finish. Thinking about the broader whiskey landscape, this bourbon lands a bit sleepy, missing a bit of the wow factor that other bourbons have achieved . While this is a solid bourbon, I have had equally memorable experiences with other bottles. I recently bought a bottle of a non-chill filtered Weller Antique 107 store pick . The Weller Antique pick is bottled at the same proof but is wildly more exciting. Expect a more viscous mouth coating and vibrant fruit to show up potent and delicious on the Antique, while you will find far more oak, leather, caramel, and subtle woodspice on the obviously older Pappy 15 year. In general, you might be surprised to discover there isn't that much daylight between the pours flavor-wise. All that said, I also compared the 2025 release to two other Pappy 15 year bottlings. Out of the 2021, the 2023, and the 2025 releases I tasted side by side, I like the 2025 the best. I want to also take a little time to set some of the record straight from my last review , where I feel like I was a little too harsh—unduly so. Pappy is far from crappy, and the people who built the brand and continue to shepherd it to the best of their ability deserve all the credit. I still hold the opinion that there are other whiskeys out there in this same 4/5 rating range that are much easier to find, and part of my ardent perspective on the 2021 Pappy Van Winkle 15 year came from that passionate belief. I hope my honest perspective and willingness to learn through experience are something you appreciate, my dear reader. If this level of transparency is something you appreciate, consider subscribing to my newsletter or sharing this review with a friend! WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“Thy duty, winged flame of Spring, Is but to love, and fly, and sing.” – James Russell Lowell, The Nest Count me amongst the lucky few getting to taste the 2025 release of Still Austin's yearlong project to bring us another edition of Tanager, their take on a cigar blend. This rendition, however, was done alongside the queen of this category: Nancy "The Nose" Fraley. Nancy doesn't do it the new school way; no, she does it her way. Having studied under masters in the Cognac and Armagnac regions of France, Nancy learned of the "Petites Eaux" technique as well as many other old-world spirit production methods. When you bring that kind of skill to the innovators at Still Austin, you've got a recipe for a really good time. The Still Austin website describes this synergy, saying: To create our most premium offering to date, Nancy and John [Schrepel] combined our finest 6-year old high rye bourbon with pure Texas water and aged it to at least 50 proof for at least one year before adding it to the base whiskey for final proofing. This ancient blending technique, known as Petites Eaux (small waters), has been used for centuries in the Cognac and Armagnac regions of France. Petites Eaux creates a rich and complex flavor profile, adding more caramelized wood sugars and length to the palate of the final product. This is similar to the standing practice of ‘barrel rinsing’ used amongst many bourbon producers, but utilizes a much longer aging process. For Tanager, the result is a cigar blend whiskey with a remarkably sweet and soft finish. As if the whiskey wasn't cool enough, you have to check out the custom artwork that Marc Burkhardt did specifically for this release. This was a crucial part of that yearlong process , and the final piece is truly breathtaking. I am lucky enough to have this signed print for my whiskey study. With all the grains used in this project being Texas grown, this is truly an exercise in terroir. If you've had some other examples of Texas whiskey, you know this is a wildly raucous region for aging spirits. I'm curious if all these innovative production methods will translate in a meaningful way to the final product, so let's dive in on a review, shall we? I'd like to thank Still Austin for providing a sample for the purposes of this review with no strings attached. Company on Label:  Still Austin Whiskey Type:  Cigar blend bourbon whiskey Mash Bill Percentages:  A blend of 53% blue corn, 25% red corn, and 22% white corn bourbon: Blue corn: 26% blue corn, 25% white corn, 44% rye, 5% malted barley Red corn: 36% red corn, 34% white corn, 25% rye, 5% barley White corn: 70% white corn, 25% rye and 5% malted barley Resultant blend: 13.78% blue corn, 37.15% white corn, 9% red corn, 35.07% rye, and 5% malted barley Proof:  107.5° Age:  6 years MSRP:  $149 Further identification:  Bottled non-chill filtered and available only at the distillery in Austin, Texas and at select retailers while supplies last Nose:  The glass opens with a bouquet of hay aromas: chamomile, almond, and tobacco are all level and cohesive. It's a vanillin-forward dram, but not in a traditional bourbon sense... think biscotti, bread pudding, and muffin tones all accompanied by that layer of creamy and floral vanilla. On longer inhales, darker tones of coffee, allspice, and cast iron develop nicely. Well-aged oak comes across with a copious amount of lignin breakdown, producing the aroma of fresh linen bedsheets. Coming back from a sip, a bit of booziness is finally apparent as the aromas shift towards butterscotch, honey, and crème brûlée. This whiskey is certainly one of those multi-act performances I love to explore, as I suddenly find a hint of light pine aromas that takes me right back to the stand of trees I was hunting in earlier today. Breathe in a little deeper, and there is a warm apple pie to be found. Late in the pour, the featured centerpiece of vanilla returns in droves to a widening smile. The empty glass smells of whipped cream and cinnamon. Palate:  Wow, I'm immediately impressed by how balanced this delivers across all the different taste receptors. An uber-creamy, oily mouthfeel completely coats every bit of the mouth, leaving behind no heat. Buttercream frosting, vanilla pound cake, and a hint of lemon come together beautifully. I am reluctant to say there is no linger here, but it's just different than any whiskey experience you might expect. It lands so cleanly on the palate with a gorgeous mouthfeel and a faint reminder of the flavors you just experienced; it really urges you towards another sip to reenter the experience of sweet joy again. In doing so, slivered almonds in unsalted butter give an intriguing depth. The finish is beginning to mount with subsequent sips, suggesting this is a session dram meant to be savored straight through rather than jumping around in a comparison tasting. Working towards the bottom of the glass, I turn up peach dump cobbler and apple pie. My last sip is a powerhouse of flavor as cannoli and nutmeg slow dance into the night. TL;DR: A wildly intriguing and sui generis bourbon built for balance and mouthfeel Rating:  4/5 Really good. I want one of these on my shelf. Who else but Nancy Fraley, the nonpareil blender of our generation, could pull off something as fantastic as this? All the intriguing details pulled from the Texas terroir are shining through in this release, but in a way I don't think anyone has ever tasted before. If you're on the fence about Texas bourbon, you need to make this release your next sip. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Part of what makes whiskey hunting every winter so fun is the not-so-rare bourbon release like Colonel E.H. Taylor barrel proof bourbon, which shows up far more regularly than the likes of the Buffalo Trace Antique Collection . This year, however, the Colonel does show up in the Antique Collection, with the addition of the E.H. Taylor bottled-in-bond expression , which is extra-aged to 15 years and 4 months and bottled at 100 proof. In preparation for addressing my top bourbons of the year, I tasted that expression, and it ultimately left a lot to be desired. That finding drew me towards this year's Barrel Proof expression—batch 14 in the series that began back in 2012. E.H. Taylor Barrel Proof Batch List: Batch 1: 134.5° (2012) Batch 2: 135.4° (2013) Batch 3: 129.0° (2014) Batch 4: 127.2° (2015) Batch 5: 127.5° (2016) Batch 6: 128.1° (2017) Batch 7: 129.7° (2018) Batch 8: 129.3° (2019) Batch 9 : 130.3° (2020) Batch 10 : 127.3° (2021) Batch 11 : 129.0° (2022) Batch 12 :   131.1°  (2023) Batch 13 :   127.3°  (2024) Batch 14: 127.2° / 127.4° (2025)* *Update: 2025 saw a weird phenomenon occur, where very shortly after the first reports of 127.2 proof batches started to hit store shelves, another proof with the same 'L25' laser code was also turning up in smaller numbers at 127.4 proof. Since this year's release I am reviewing is another repeat proof, I'll reiterate how to read laser codes on bottles so you know definitively which specific batch you have based on something more than just proof. On the lower edge of your bottle, look for faint white font; you will likely have to tilt the bottle towards a light source to find it, as it doesn't have any noticeable texture to the touch. When you find the letters, the first 3 are the important ones. "L" just means it was bottled on Buffalo Trace's bottling line, and the next 2 numbers are the bottling year. L25 means 2025, and L15 means 2015 in the case of the 127.2 proof batch 4. You can see a great image example of this in my review of batch 13 . I managed to score this from one of my local Massachusetts retailers for MSRP. I paid for this with my own money for the purposes of this review. In accordance with my editorial policy , I tasted this bottle a minimum of three times neat in a glencairn on a fresh palate before writing my tasting notes and offering an honest rating. If this level of transparency is resonant with you, please consider subscribing to my newsletter or sharing this review with a friend. Company on Label:  Distilled & bottled by Old Fashioned Copper Distillery (Buffalo Trace), Frankfort, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed Buffalo Trace mash bill 1 (low rye) Proof:  127.2° Age:  NAS (assumed to be roughly 8-12 years) MSRP:  $80 (2025) Buy online:   Frootbat Further identification:  The 2025 release of Colonel E.H. Taylor Barrel Proof was first released in October of 2025 alongside the once-yearly allocations from the Buffalo Trace Antique Collection Nose:  At first glance, this is surely a well-aged Kentucky bourbon. Prevalent level oak leads the way before crushed red grape and macerated cherry bubble to the surface, bringing with it a light tingle in the nostrils. Rolling the glass to coat the entire surface produces rich chocolate Swiss roll cake aromas before loud raspberry roulade swings in as an agreeable compliment. Long inhales offer slight hints of anise, vanilla saltwater taffy, and oak sprinkled with flecks of black pepper. After a sip, things only get more comfortable as gobs of caramel flood into my nostrils. There's a slightly drying, crisp cleanliness characteristic here that reminds me of stepping out into cold, dry air after having taken a hot shower inside, skin steaming into the night. Earthiness builds with time as the oak influence makes itself known, and this remains quite consistent and mellow throughout the latter half of the glass. My empty glencairn smells of Play-Doh, horse barn hay, truffle butter, and leather. Palate:  Right away this glass feels well balanced between fruit and wood spice. Cherry cordial tones are immediately bolstered by pumpkin pie and graham cracker layers that feel well integrated from the very first sip. I'm surprised by how soft it lands on the tongue despite being an uncut and unfiltered bourbon bottled at 127.2 proof; there's basically no heat to this, even as a first sip of the day. Another taste offers more cherry tones, now leaning more into a cherry wine feeling as some tannins creep across the tongue. The linger is all red licorice and snickerdoodles. A long sip and swish elevates spiced tea tones like cardamom, cinnamon stick, and clove over black tea. Sipping near the bottom of the glass, I find cinnamon and nutmeg tones leaning in a bit harder, and the fruitiness subsiding. Light cherry tones can still be found as a strong undertone; it just doesn't deliver as crisp and clean as maybe a Taylor small batch or single barrel would. While never venturing too far into any one category (sweet, creamy, or oaky), this demonstrates the core range of a Kentucky bourbon quite solidly. My last sip is a rush of all fruit again, which is a lovely surprise as raspberry, plum, and cherry tones proliferate in an effervescent send-off. The linger is medium-long with caramel apple pie and ganache tones that are both comfortable and enjoyable. TL;DR: An easy-sipping barrel proof bourbon that doesn't disappoint when tasted on its own Rating:  4/5 Really good. I want one of these on my shelf. While this doesn't quite reach as high as some of the older batches that I really enjoyed, like batch 9 and batch 10 , this year's release manages to draw a strong line in the sand for what Kentucky bourbon should taste like. It likely won't stand up to some comparison tastings, but by maintaining perfect drinkability, this release should be approachable for whiskey drinkers of all levels, though longtime enthusiasts who have tasted quite a bit may find it a bit underwhelming. Despite this subtle qualm from me, I know this will be a release that serves folks much better than the new E.H. Taylor bottled-in-bond BTAC release will. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Barrell Bourbon has returned to celebrate the new year with its annual release. Featuring a unique blend of bourbons from seven states and bottled at cask strength, this will be the 9th New Year bottling to date. For those mathematically challenged, like myself, the first release was in 2017. Now, if you ask me, these releases might as well be the Times Square New Year's Eve ball drop of blended offerings. It's a relatively well-known release, it's typically a crowd pleaser, and when it comes to blending, Barrell may be at the top of the top in that nuanced process. If you're unfamiliar with Barrell Bourbon, check out the reviews in recent years right here on Amongst The Whiskey . I should also note that, amongst all those reviews, Barrell's New Year releases have yet to appear. Through the generosity of Barrell Bourbon Company, which provided this bottle, and in accordance with the editorial review , I offer my take on this year's New Year's release. Company on Label:  Barrell Craft Spirits Whiskey Type:  A blend of straight bourbon whiskeys Mash Bill Percentages: 70% corn, 21% rye, 4% malted barley, 1% wheat Proof:  110.3 ° Age:  5 years (a blend of 5-16 year bourbon) MSRP: $84.99 Further Identification:  Blended from whiskey distilled in Indiana (5, 6, 8, 11 & 13-year), Kentucky (5, 6 & 10-year), Tennessee (8, 10,& 16-year), Wyoming (9 & 13-year), Maryland (7 & 8-year), New York (5-year), and Ohio (5-year) Nose:  Upon lifting the glass to my nose, I'm greeted with a sweetness that reminds me of the sugary cereals I wasn't allowed to eat as a child, like Fruit Loops mixed with Captain Crunch. Soon after my nostalgia evaporates, I find cinnamon, cream soda, vanilla bean, and a hint of paper. This smells soft, deceptively so, for the proof I know this pour to be. Swirling the liquid releases apple pie filling, a hint of clove, and a question mark in my head. Why is this so darn sweet? Returning to the nose, after a reset, I find a bouquet of fruit, strawberries, apples, and oranges sweetened by vanilla frosting. I'm curious what a sip will do to the aromas, and I find out after a few tastes: everything is sharper, with the proof now shining through. Cherry syrup and vanilla cupcakes overwhelm my left nostril, while the right is zeroed in on the cinnamon spice. I can't help but feel like this could be more, even though the blend has a lot going on already. As I approach the bottom of my glencarin, the alcohol becomes more apparent. The empty glass smells of graham crackers, cocoa powder, and dried flowers. Palate:  The first sip is all heat and tingles, with a flash of vanilla and fruit. The nose misled me into forgetting this is cask strength! A second sip welcomes quite a bit of spice, cinnamon, and ginger, most notably, along with baked apples, vanilla crème, and old-fashioned wafer cookies. The flavors swing between sweet and spice, with quite the Kentucky hug, and a deep, slow-developing warmth in my chest. Additional sips are a layering of fruit, with the sweet tones overtaking now. Somehow, my taste buds have dulled to one note: sweet, a favorable outcome for those who prefer that note, but unfortunately, I find myself, once again, wanting more out of this pour. TL;DR: A sweet forward sip paired best with ease in mind Rating:  3/5 Middle of the road whiskey. An average showing. There are undoubtedly preconceived notions that a New Year release should have all the bells and whistles and sparkly accessories. However, I have spent a number of New Year's Eves snuggled up on my couch with a cat on my lap, a fire in my hearth, and the television tuned to Times Square's countdown. Not every New Year's is meant to be loud and rambunctious. This particular release, for me, offers the space to celebrate in the comfort of whatever you find cozy. 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.

“Time is the wisest counselor of all.” – Pericles Last year, I found myself holding one of my true whiskeys—the 2024 release of Michter's 20 Year. At the time when I was gearing up to open it, I asked myself a simple question: Does ultra-rare whiskey taste ultra-delicious? The answer was a resounding yes . It was a pour that bucked the foolish assumption that hyper-aged Kentucky bourbon is only capable of being a tannic mess. That bottle earned a perfect 5/5 rating, incredibly rare as only a truly pinnacle whiskey should earn, and it was the last whiskey to do so on my website. That's right... not a single whiskey since March has been able to crack into the upper echelons of my rating scale . Now that I've scored a bottle of the 2025 release, it certainly begs the question... Can lightning possibly strike twice? To understand why I hunted this bottle down, you have to look beyond the secondary market price tags that often steer folks well clear of this bottle. When you have longstanding relationships in the whiskey ecosystem, certain doors open for you. Kindness, compassion, and generosity are all characteristics that serve well in the whiskey community. If you've got a reputation as someone who opens and shares bottles, sometimes bottles find you. While I am not fully past my "whiskey hunting" era, I am incredibly lucky to have many retailers in the Northeast who I count amongst my friends. I support them; they support me. When this bottle turned up at a cool $1,400, I surely wasn't going to say no. Given this release often fetches price tags north of $3,000, I looked at this as a rare and fortuitous opportunity to split a bottle with a dear friend, which is just what I have done. As soon as I had a few glamour bottle shot photographs taken, my buddy and I peeled the wax on this illustrious beauty. My love for Michter's is deeply rooted, mainly in the incredible history of where this brand came from. While we are always grateful to Joseph Magliocco for resurrecting the defunct name and trademark, it was in the rolling hills of Pennsylvania that the legacy of the original Michter's Distillery was forged. This brand has an incredibly unique history that is nearly as long as that of the United States. From the original Shenk’s distillery founded in 1753 by Swiss Mennonite farmers in Schaefferstown, PA, to the era of Bomberger’s, and finally to the bankruptcy that nearly silenced the name forever in 1989, I am grateful that not all has been lost to history. The legacy of the late great Dick Stoll lives on through those who have tasted his whiskey, such as the incredible A.H. Hirsch 16 year—also known as "the greatest bourbon you'll never taste." Some of those old low-and-slow practices are still in action today at Michter's, such as their low barrel entry proof and heat-cycled warehouse aging. Since the 2024 release has already established itself as an utterly perfect bourbon, 2025 has a mighty high bar to clear. Despite having their work cut out for them, I am quite certain that the dynamic duo of Dan McKee and Andrea Wilson are up to the task. Let's see how this year's expression tastes. Company on Label:  Bottled by Michter's Distillery LLC, Louisville, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed Proof:  114.2° Age:  20 years MSRP:   $1200 Buy online:   Frootbat Further identification:  This is batch number 25H3054 of the Michter's 20 year bourbon, a sourced whiskey for the brand from an undisclosed Kentucky distillery Nose:  Immediately upon pouring, sweet red fruity aromas begin to fill the room. On first lifting the glass, it is very apparent that there are no other whiskeys like this on the market today. Rich macchiato tones fill the nostrils before layers of toasted walnut, leather, and graham cracker bolster this wonderfully complex aroma. Immediately upon setting my glencairn down, I want to raise it right back to my nose—this ambrosial concoction is oozing with character to discover. Deep inhales on the left nostril discover Carolina barbecue sauce, cracked vanilla bean, au jus, and fluffy baguette aromas. The right nostril pulls more subtle fruit, like freshly rinsed cherries, green grapes, and the skin of a pear. A small swirl of the glass booms forth vintage whiskey tones of rich, well-seasoned oak and a light earthiness that complements the wood well, reminding me of a woodshed full of good burning oak. At every whiff I never find any evidence of heat or proof imbalance, suggesting this is probably going to drink like silk. After confirming that fact with a sip, the nose blooms into more creamy tones, now coming across like mascarpone and flan. Maple syrup soaked pancakes show up after a long rest. I could nose this all day... and I just might! Late in the glass there are infinite layers of toffee and butterscotch to dig through—I'm in love. Heartbreak doesn't set in too soon, though, as the empty glass gives off incredible aromas of an old Kentucky rick house alongside pear, ricotta, and sweet raisin. Palate:  As liquid first hits lips, I find an incredible cherry sweetness that the nose only hinted at. Upon downing my first sip, two huge waves of chills rock through my body, making the hair on my arms stand on end. At first glance, there's not a fault to be found. It's got everything I am looking for: a defining character in that cherry note, a lovely viscous mouthfeel, and a linger that just sings. Another sip offers a wonderful tasting evolution: a silky start with maraschino cherry, ramping into monkey bread, and floating down on a cloud of thick homemade whipped cream. Every sip is careful, slow, and thorough, given just how balanced this whiskey is. It lands in the mouth without any semblance of disjointedness or heat—a perfectly refined bourbon for refined tastes. The long linger of cherry cobbler has my heart swooning. Supporting characters in this entourage are blackstrap molasses, tobacco, espresso, and cinnamon. Sipping near the bottom of the glass unveils a zippiness that was less present early on, impressing me with an interesting medley of expressed orange peel, thick butterscotch, resinous cedar, and cacao nibs. My last sip offers another glimpse into the evolution of truly old whiskey and how well-made distillate can continue to fight off detritus by just sitting in an oak vessel for two decades. The glass finishes long and strong with cherry bounce, fig, orange cream soda, allspice, rosemary, and nutmeg. TL;DR: The holy trinity of flavor, balance, and quality... this is bourbon perfected. Rating:  5/5 Pinnacle whiskey. A true rarity in quality. What an experience! The 2025 Michter's 20 year bourbon commands attention from start to finish, delivering all the right notes you could ask for out of a whiskey of this age. With nothing else this year even coming close to being comparable, I am forced to use last year's 20 year expression as my benchmark of quality. Contrasting this year's bottling to the 2024 release , I find the 2025 has a bit more of a reserved nose in total volume but ultimately more balance and depth. The palates are very much in line with each other, and neither shows off anything even close to a distilling or maturation fault. Curious to hear more about these comparisons? Dive in on my full YouTube video covering just that topic. If you are in a position where a splurge bottle like this doesn't break the bank, I strongly urge you to hunt a bottle down, as this is truly a pinnacle whiskey achievement for the Michter's team. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“We tend to think of landscapes as affecting us most strongly when we are in them or on them, when they offer us the primary sensations of touch and sight. But there are also the landscapes we bear with us in absentia, those places that live on in memory long after they have withdrawn in actuality, and such places—retreated to most often when we are most remote from them—are among the most important landscapes we possess.”  - Robert Macfarlane, The Old Ways: A Journey on Foot The latest release of Russell's Reserve Single Rickhouse is finally here, and with it, we have the incredible opportunity to taste a cross section of Wild Turkey's unique Kentucky terroir. With this release examining the Camp Nelson warehouse E specifically, you might be wondering what's so special about Camp Nelson to deserve an expensive release focusing on just this property? Here's the full scoop. In order to orient yourself to the sprawling landscape of modern bourbon, I'll give you a few waypoints to set your bearings straight. You'll find the Camp Nelson property nestled above a bend in the big Kentucky River in Jessamine County. This is quite a distance away from the Wild Turkey distillery grounds in Nelson County, which houses their Tyrone warehouses. With the McBrayer warehouses being across the street from the Four Roses Distillery in Lawrenceburg, why would Wild Turkey space out their aging facilities so much? The simplest answer is that it allowed for expansion of aging capabilities without clogging up their original distillery grounds. The more nuanced explanation is that after several years of aging here, a distinctly different character started to show up in their whiskey. This distinct differentiation has given longtime fans of Wild Turkey heart palpitations attempting to nerd out on just why the Camp Nelson character is so much more fruit-forward than Tyrone or McBrayer aged whiskey. The real answer just might be rooted in several hundred years of whiskey history that came before along the banks of the Kentucky River. Camp Nelson property map - Image from Rare Bird 101 , courtesy of Bo Garrett If you're looking for a closer pin on Camp Nelson, you can find the property sitting proximal to the historic Civil War supply depot, as well as the modern Camp Nelson National Cemetery. The site is also on the same historic grounds where the E.J. Curley Distillery was located, the man that produced the first "Blue Grass" bourbons and the legendary Boone's Knoll whiskey from the late 1800s into the early 1900s. Boone's Knoll was the rounded hill above the river near Camp Nelson where Curley set up a distillery that would later be known as the Kentucky River Distillery after Prohibition. These stone and timber buildings were clustered all along the river and up into the hillsides, a full complex of facilities that would have included warehouses, cisterns, stillhouses, and multiple rickhouses. With business booming for Kentucky River Distilling, buildings were erected strategically right up into the post-war era. The wood and metal rickhouses that Wild Turkey would later call the Camp Nelson warehouses (A through F) date specifically to this post-war era, right around 1946. In the 1960s, the Kentucky River Distillery was sold to Norton Simon, the parent company of Canada Dry. It was at this time that the plant was switched over to attempting to produce a Canada Dry Bourbon in an attempt to carry over Canada Dry's reputation as a good whiskey mixer into the whiskey industry itself. This whiskey was stored in the Camp Nelson warehouses for a number of years before keen tasters started to catch on to some obvious quality flaws, earning the reputation as the "worst whiskey in Kentucky." It was harsh whiskey that even employees described as "musty," an attribute they perhaps foolishly blamed on the Camp Nelson warehouses themselves. In 1972, disaster struck for the Kentucky River Distillery when a fire burned the stillhouse at Camp Nelson, putting the distillery completely out of commission. The rickhouses survived, however; otherwise, we wouldn't be sipping on this Single Rickhouse bourbon today. With the Canada Dry Bourbon dream dead on arrival and with distillery operations defunct at Camp Nelson, the site became a simple aging complex, which is the role it still serves today. In the later years following the fire, the Camp Nelson warehouses were leased to Seagrams, where they likely aged Four Roses and other Seagrams brands as an overflow storage location for production from other Kentucky plants. When Seagrams was dismantled around 2000, its whiskey assets began to split, with a majority of them going to Pernod Ricard, which was the parent company of Wild Turkey at the time. The Camp Nelson warehouses would start phasing out Four Roses barrels at this time, which was when Wild Turkey whiskey made its first entrance to this storyline. The year 2009 saw Campari buying the Wild Turkey brand and its associated assets, including the rights to use the Camp Nelson maturation campus. New minds bring new ideas, but for years Camp Nelson was just a string of characters on barrel spreadsheets as Wild Turkey continued to age massive volumes of whiskey across their three campuses. The ushering in of the single barrel era changed everything. Long time whiskey enthusiasts like David Jennings of Rare Bird 101 started to take notice of the details listed on hang tags of Kentucky Spirit and Russell's Reserve single barrels. "CN-C", "CN-E", and "CN-F" began to develop a cult-like following from some of the most devout tasters. By 2022, Wild Turkey was ready to let the cat out of the bag and acknowledge Camp Nelson's unique aging environment. The Single Rickhouse release was launched to shed light on this particular cross section of Wild Turkey's not-so-diverse portfolio. Producing just one bourbon and one rye mash bill, this is a distillery that has long focused on consistency rather than experimentation. With little distillation differentiation, leaning in on maturation differences and terroir was only natural for the brand. The inaugural release is perhaps the most important, as warehouse C was subsequently demolished after this bottling, ending the historic run after seeing continuous use since 1946. 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 6 2025: Camp Nelson E – Barrels pulled from floor 5 With such a rich and storied provenance of the property, it's no wonder that long time whiskey enthusiasts have a bit of an obsession with Camp Nelson. Having tasted some exquisite Boone's Knoll whiskey from the early 1900s, as well as countless examples of Camp Nelson E single barrels , I'm left with a deep appreciation for what this region of Kentucky has contributed to the history of American whiskey. It's easy to see far when standing on the shoulders of giants, however, and I'm quite curious to see what the team at Wild Turkey has come up with for this unique blend of CN-E bourbon. If that hype wasn't set up enough, I'll leave you with one more fact: this is the highest proof official bottling under Russell's Reserve label, ringing in at a bold 128 proof, or 64% alcohol by volume. Now let's dive in for a full review! Company on Label:  Distilled & bottled by the Wild Turkey Distilling Company , Lawrenceburg, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  75% corn, 13% rye, 12% malted barley Proof:  128° Age:  Non age stated (assumed to be 10-15 years) MSRP:  $300 (2025) Availability: At the distillery, online , and at select retailers on a limited basis Further identification:  The 2025 Camp Nelson E is the fourth Single Rickhouse bottling that released in October of this year Nose:  Woah, that rich rickhouse funk is on full display right off the bat with this glass! There are oodles of toffee, black pepper, and white chocolate with the volume knob cranked to the max from the aroma department. Nosing further, I find raspberry jam, red currant, and a solid backbone of graham cracker. I can already tell this is going to be a doozy when it hits my lips, but I find that I can plunge my nose to any depth I like without finding any heat in the nostrils—an incredible feat for any 128 proof whiskey. Long inhales are creamy as can be, leading with buttermilk frosting before sending forth a crescendo of light white pepper. After a sip is when this glass gets really interesting; gunpowder and chimney smoke have me wide-eyed, both excited and nostalgic at the wonder of this pour. Searching deeply produces a subtle wintergreen mint sprig completely engulfed in delectable dark chocolate. As the oak tones begin to weigh in a bit heavier around the 45-minute mark of this pour, I find myself still at one with it—not rushing, just thoroughly enjoying, accepting when a specific note doesn't come to mind. My inner Zen teacher is both blushing and bruising at this paradox of me writing it out. Golly, this is a great-smelling whiskey. Light citrus tones add the perfect level of underlying complexity to truly make this an enigmatic bourbon. As the glass wanes after a full hour in the glencairn and the liquid level diminishes from my fervent exploratory microsips, what is left in the glass is still beautiful. I find myself in a sparse greenhouse, with a few work-in-progress projects up on plywood shelves and many empty pots piled up waiting for a cause. When I close my eyes and inhale, I see mostly white, though sunlight casts green tones throughout the glass too. Aromas of vanilla bean come on strong as I begin to accept that this is the end of the road for this glass, grateful to it for having told me several incredible stories along the way. The ruefully empty glencairn smells of orange marmalade, cranberry sauce, and slivered almonds. Palate:  My first taste is accidentally a rather large one, and my mouth surely notices that its first sip of the day is a beastly 128 proof that carries with it cherry cordial, amaretto, grenadine, and a splash of sweet vermouth. Right away I notice that this is a sticky, thick, viscous whiskey that has all the hallmarks of housing quite a bit of double-digit aged whiskey within. Molasses, cedar, and a touch of coconut surprise this old American whiskey enthusiast after the long linger finally passes. Another sip confirms my initial thoughts: this is a monster whiskey. Acts of tasting bravery are rewarded with new facets to discover as my tongue turns over stewed apricot, plum pudding, and a tingle of orange zest. As I sit with this glass, I find myself right around Christmas time, spending most of my mornings and evenings sitting in the woods glassing for deer before coming home to something absolutely delicious that my dad pondered up and then perfected. With my present self now fully back with this glass, I continue to add enjoyment to my day as each small sip somehow improves over the last. This one offers a pinwheel of waffle cone, angel food cake, and buttermilk frosting. It's certainly still quite boozy, not the kind of pour I would likely share with novice whiskey drinkers, but completely manageable given the mouthfeel and flavor spectrum that I have divulged. My favorite part of this glass is the consistent evolution through a cohesive complexity. While the macroevolution of the glass is this slow, undulating constant, the vibrant tones surrounding it, leaping off its surface, and dancing on the tongue like nobody is watching are what really get me. This is the kind of whiskey I love. My mind fights the urge to finish this glass because I know part of me will be disappointed for its passing. The other part of me knows I will be a better taster tomorrow for having had it and then calling it a day. My last sip is just as bodacious as I expected it to be. Cherry cordial comes full circle in that fruity character I have found on so many of my favorite Camp Nelson E barrel picks of Russell's Reserve through the years. The finish is long, smoldering, and effervescent with Fig Newton bold and sweet, while orange zest trails off shimmering like the sun on a ripple in a river. TL;DR: This is what it is all about right here. This is Kentucky bourbon done right. Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. What an incredible opportunity to taste the Camp Nelson warehouse E bourbon in all its cask strength glory. Certainly geared toward the tenured whiskey enthusiast, this is easily one of my favorite whiskeys I have tasted in 2025 and is also likely my favorite Single Rickhouse bottling to date. Put this alongside Wild Turkey Master's Keep Beacon , and you have a distillery that is firing on all cylinders. Let me know down in the comments if you'll be hunting for this one! WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Schenley? That powerhouse company who ruled the whiskey world thanks to a strong core spirit behind their brand and perhaps some fortuitous opportunity? Yes that Schenley - though the name and purpose has changed some through the years. If you're interested in the history of Schenley, then by all means, read on here, but if you're just looking for a review of a dusty old whiskey, then jump down to the tasting notes . I'll try to keep this concise as possible, as I'm a reviewer at heart, and other whiskey historians have already done it better than me . I do thoroughly enjoy nerding out on a little whiskey history, though, so bear with me as we go on a deep exploration of all things Schenley! You will find several links to the sources for my information throughout this article which I implore you read as they are rich with detail. Photo courtesy of Rosemary Miller - via bourbonveach.com The original Schenley Distillery in Western Pennsylvania produced rye whiskey from its founding in the 1890s until Prohibition shut it down. Pennsylvania of course was a powerhouse of American whiskey, namely rye, throughout the 19th century. While the plant, located in a subsection of Gilpin, PA called Schenley doesn't fall into the same region as the legendary whiskey history as the Monongahela rye riviera, it was nestled cozily at the junction of the Allegheny and Kiski. The Schenley name comes from Mary Schenley , an heiress to considerable land and appears in other locations such as Schenley Park in Pittsburgh and the bygone Schenley High School as well. Like most whiskey producers that ran wonderful operations up until the temperance movement began to take hold, Prohibition meant a new way of doing things. The original Schenley Distillery ceased operations around 1918 and was acquired along with its aging stocks. A Schenley Aged Medicinal Whiskey "Sardine Can" A pivotal figure in pre-Prohibition Pennsylvania rye was Joseph S. Finch, whose distillery in Pittsburgh was a much bigger deal than the original Schenley plant—producing the iconic Golden Wedding Rye brand. Lewis Rosenstiel's legacy was built on acquiring the Joseph S. Finch distillery and its crucial concentration warehouse permit, which allowed consolidation of stocks and legal bottling of medicinal spirits at the Schenley facility, even transferring the Finch name to operations there for a time. Without that permit and the associated stocks, Rosenstiel couldn't have bought distilleries like George T. Stagg or built the empire he eventually did. Rosenstiel marks the beginning of the really good era for Schenley writ large—it became a much larger conglomerate that expanded with a diversified set of whiskey sources. It was no longer a singular house brand with only one flavor profile at this point, but a common theme seems to have transcended the doom, gloom, and obfuscation of prohibition, which I will touch on later. If you're following along, the Schenley name started from that original Western Pennsylvania distillery, founded by the Sinclaire brothers and Henry Bischoff in the 1890s. Rosenstiel then organizes more distilleries and stocks under the Schenley Products Company name in the 1920s which runs through prohibition. In 1933 when repeal finally happens, Schenley Distillers Company is born, the largest liquor company in the US from 1934-1937. It was during this time that the James E. Pepper brand thrived with the fantastic Schenley-owned Frankfort, Kentucky distillery putting out some spectacular whiskey. The James E. Pepper distillery in Lexington, KY was also acquired and refurbished by Schenley around this time. A Lexington, KY James E. Pepper Example from 1931 In 1949 the company entered its final era under the house name " Schenley Industries " which dominated the spirits sales markets for a few more decades of success. It was considered one of the "big four", its name listed amongst the giants such as Seagram, National Distillers, and Hiram Walker. At their peak, they were headquartered in the Empire State Building and occupied four entire floors with their 400 employee staff. Some of the most notable brands they produced were Cream of Kentucky, I.W. Harper, Golden Wedding, James E. Pepper, and Old Quaker Company. Schenley also imported Dewar's, the popular blended Scotch, and distributed several Canadian whisky brands such as Schenley Reserve and Schenley Black Label. After exploring several examples of their bourbon and rye, I can confirm they seem to always have had a sweet spot for highlighting high rye in their mash bill through the years. As whisk(e)y sales declined through the glut era though, the forces that be decided that the Schenley reign had had it's run. It changed hands rather rapidly once Rosenstiel exited after his controlling interest was sold to the Glen Alden Corporation in 1968. It then changed hands to Rapid American in 1972, but was split back up due to monopoly legislation, where assets went to several sources, the most notable being Guinness. The Schenley facility in Pennsylvania continued operations into the 1970s-1980s but shifted away from distillation. Photo courtesy of Leechburg Area Historical Museum - via triblive.com An undoubtedly rich history runs through the Schenley name. It's a melodic history, woven together with intention, laced with the intricacies of the way things used to be done. The story of Schenley is a story about rye: the grain that catapulted a distilled spirit into revered legend, though much of that Pennsylvania rye legacy owes a debt to the early pioneers like Joseph S. Finch, whose distillery and brand were absorbed into the Schenley story. Now onto the whiskey at hand: While above was about all things Schenley, let's see if we can dig in on this specific bottling, a clearly 'sourced' whiskey from the prohibition era. The historical records that were affixed to almost every medicinal whiskey bottling from this time will tell you a wonderful story if you're patient enough to dive into the nitty-gritty details that come with the territory. Given how rare and wonderful these examples are, it's only right that we spend a little time to honor the craft of those that built American whiskey. Schenley, while a powerhouse bottler in their own right during Prohibition, often utilized whiskey from other distilleries. Perhaps they got this whiskey from industry friends, perhaps it was simply consolidated stocks at the permitted concentration warehouse, or perhaps they acquired this liquid because "ah, that fits our profile nicely". So who was this mysterious Edward H. Brinkmann? Edward H. Brinkmann was born August 5th, 1871. One of the earliest records of his accomplishments was a listing in the 1918 Cincinnati Register  where he is noted as a distillery worker, located at "78th and Lockland Av". We later learn he was a Vice President of The Union Distilling Co. out of Cincinnati, which was only ever listed on prohibition labels as "Distillery No. 2 - 1st District of Ohio", that was operational from 1884 to 1918. It appears that Brinkmann may have inherited ownership of the distillery from George Gerke and/or George E Dieterle at some point according to a 1914 annual report from the Cincinnati Chamber of Commerce. It's likely Brinkmann married into some fortuitous company as the roster from The Union Distilling Co. included many folks bearing the last name Dieterle, undoubtedly related to Edward's wife Augusta given the uniqueness of this surname. This Schenley bottling isn't the only example we find from Brinkmann & The Union Distilling Company. This would be the same gentleman who produced Van Hook Old Fashion Fire Copper Whiskey in 1917, the same distillery that went into the Geo. T. Stagg Company bottling of Silver Grove Bourbon, and the same producer who made the Old Vandegrift Brand Pure Whiskey that was stated as being "matured in steam heated warehouses" in a 1933 bottling from Pennsylvania Distillery Inc. Brinkmann would likely not be making whiskey much longer in Cincinnati, Ohio with Prohibition swinging in to the delight of a state that mainly voted to go dry. Perhaps Brinkmann moved on to help get George Remus's Cincinnati headquarters established for a time, Remus being the infamous Chicago attorney-turned-bootlegger. Outside of what was retold in his obituary below, the world may never know, as I couldn't find much else in my research of Mr. Brinkmann. I was able to discover that he passed away at aged 67 in Cincinnati on Friday, August 19th of 1938 in an obituary published in The Enquirer : This also led me to discover the location of the Brinkmann family's burial plots , where we can also find his late daughter Hilde Brinkmann Tatum 's headstone from 1986 at the Spring Grove Cemetery in Cincinnati. I have no doubt Hilde had some great stories to share about this rich history, and I'd love to learn if there are any surviving relatives of the late Edward H. Brinkmann to share more on this. If you know of any further information to add, please feel free to add a comment down below! So, with all that history under our belt, are you ready to have a drink with me? Let's dive in on the liquid inside one of the most wonderous pre-prohibition archaeological Schenley whiskey endeavors I'll likely go on this year. Company on Label:  Schenley (Distilled by Edward H. Brinkmann) Whiskey Type:  Aged Medicinal Whiskey (likely to be a high rye bourbon distilled in Ohio) Mash Bill Percentages: Undisclosed Proof:  100° as is tradition for bottled-in-bond whiskey; a refractometer reading taken after tasting revealed it is still a clean 96.6° (48.3% ABV) after 93 years of storage in the screw top bottle Age:  14 years Further identification:  The tax strip and distillery label are treasure troves of information listing that this was made in the Fall of 1917 (produced by Edward H. Brinkmann at Distillery No. 2 - 1st District of Ohio) and bottled-in-bond in the Fall of 1931 by Schenley (then operating under the ownership "Schenley Products Company"); it came in a tin sardine can that required a strip of the metal to be torn all around, thereby protecting the bottle inside from tampering during the medicinal whiskey era Nose:  Ooh right away the nose is buttery. I find butterscotch and what I expect is a corn forward bourbon profile laced with high rye undertones, since the label did not specify bourbon or rye. There's light linen, vanilla biscotti, and bountiful woodshop tones. In the background, slowly undulating: leather, caramel, butterscotch. After a taste, beautiful florality develops... It brings bright effervescence like freshly applied deodorant and sweet Summer skin contact. Hints of coconut shavings, buttered bread, and brown sugar all dance in the glass well into the final act. The empty glass smells of a delightful sugar cookie. Palate:  Earthy clay jumps out on the tongue on a long sip and swish. Slight varnish congeners and wicker cane chair vibes permeate the linger. There's a decent bit of citrusy rye character that shines through on subsequent tastes, but overall it's a creamy delight. My last sip is like tiramisu; delicate marsala, whipping cream, cocoa powder, ladyfinger biscuits, and just a kiss of espresso on the tip of the tongue. Mmh. It sings in a beautifully clear, feminine, mezzo-soprano range from start to finish and leaves the heart full, yet open, looking upward and outward at the oft-overlooked beauty of the orthodox that has new meaning. TL;DR: Creamy tones transition into some high rye heft that inspires and uplifts This is a classic sourced Schenley example. It's a long love story that culminates in a thematic reminder that rye has always and will always have a role in American whiskey. I'm always astounded that I am in a position, with friends as great as I have, to be able to taste something as historically magnificent as this. While it's not the best whiskey that has ever passed across my palate, it's an utterly exquisite thing to explore, and it's been an honor to have tasted it (several times now) amongst friends. To my dearest whiskey mentor, Gregory Cloyd , I thank you for this opportunity. This review is as fitting a time as ever to utilize one of Greg's favorite lines: This is whiskey that doesn't suck. Tasting Through History - A Deep Exploration of Schenley Brands

The past is in the past, unless it’s a bottle of whiskey waiting to be opened. Then, eventually, the past will be held in a glass. There’s much we can learn from our past, valuable life lessons worth ushering into our present. I would argue, however, that these opportunities for growth are often squashed by our stubbornness for a righteous loyalty, where we risk remaining stagnant in our outdated beliefs, only to endure mediocre modern thoughts (or whiskey, as is my intended parallel here). Perhaps, though, we should lament what has come and gone, never to return—and ask ourselves why. Why have things changed so much? Is this starting to read like a late-night conversation around a crackling fire with a glass of whiskey in hand? Good. I’ve done my job so far. Today's Old Grand-Dad 114 Old Grand-Dad 114 has been a staple of mine from the very beginning . For the price, this bottle has proven to be a tried-and-true pour, with a tasting profile flavorful enough to keep things interesting... until recently. I believe it was a slow decline of affinity, or more accurately, a slow push to the back of my shelf. I would think of Old Grand-Dad 114 from time to time, like a friend whom I ought to reach out to. Someone I admire, but for whatever reason, I've fallen away from. Why hadn’t I reached for OGD 114 as I had once before? I doubt anyone would argue that the whiskey options available nowadays are scarce, so perhaps this was just a casualty of availability. It was with this mindset that I returned to OGD 114 . Unfortunately, what I tasted was something entirely different than what had captured my attention so ardently in the past. This pour, with great generosity, did not please my palate . I set my glass down, dumbfounded, and realized… this was a turning point—a fork in the road. I could either stubbornly stick with a bottle (and brand) I loved, or accept that perhaps my palate was growing out of this particular flavor profile. But was it entirely my palate’s fault? Or was my palate revealing a truth I wasn’t yet ready to accept? Modern-day whiskey cannot stand up to its past. There are a multitude of reasons why modern whiskey tastes so wildly different (in some cases) from vintage whiskey. I’m not an expert in the field of vintage whiskey, nor do I claim to be anyone other than an enthusiast with a curious palate as a result of incredible tasting opportunities from vintage examples of the spirit I love. I think a large part of the canyon between vintage and modern whiskey is due to differences in grain, cooperage, and greed. If you know me at all, you know I won’t disturb the fermentation tank, if you will, and swirl my finger too deeply into those topics. What I am offering here, however, is a real example of a modern palate experiencing a shift and reporting on those results.  Recently, I had the opportunity to taste through a 1990s example of Old Grand-Dad 114, thanks to the generosity of my co-writer Nick Anderson . What makes this dusty bourbon specifically unique is the year, which is likely around 1992 based on the glass stamp, four years after Jim Beam acquired National Distillers Company. The lore, as I understand it, is that Jim Beam began mixing their whiskey into the already available National Distillers stock, so it’s possible that this example has some traces of Beam in it. Let's dive into this dusty and explore all it has to offer, shall we? Company on Label:   The Old Grand-Dad Distillery Company Whiskey Type:  Bourbon Mash Bill Percentages: 63% Corn, 27% Rye, 10% Barley Proof:  114 ° Age:   NAS MSRP: Unavailable for purchase Further Identification:  This bottle was sold by the Jim Beam distillery during the transition years after the purchase of National Distillers, which lists "Lot No. 1" on the back of the label Nose:   The volume wafting out of the glass is remarkable. My eyes are closed in anticipation of what's to come, which starts with an abundance of butteriness. Wow. Vanilla shortbread cookies, brown sugar, and butterscotch candies dominate before a wet, oaky funk takes over, a reminder that this is not modern-day whiskey. Entranced by this pour already, I endeavor to swirl and am rewarded with warm bread dough, powdered sugar, and ground cinnamon. I can comfortably nose my glencarin without much notice of the proof, and in doing so, I find a slight tropical note, amplifying an already complex and enticing experience. I can wait no longer; it's time for a sip. Returning to the nose, I am pleased to find silky caramel drizzled over vanilla biscotti, and now, interestingly enough, a slight nut aroma, perhaps macadamia or a similar mild nut. As the liquid continues to disappear, the proof of this pour begins to show itself, but in an expected and well-deserved way. Sometimes vintage whiskeys can lose their aroma when you sit with them for a long time. That is not the case here. In fact, I think the nosing experience near the end has become more dynamic, with a fizziness that reminds me of the creamy bubbles of a freshly poured root beer. As the liquid diminishes, the empty glass smells of honeysuckle, marshmallows, and graham cracker crust. Palate:  Oh, yes. This. Dusty funk laces beautifully with butterscotch and vanilla. Is there such a thing as brown sugar ice cream? Because there should be, and this pour would absolutely mimic those flavors. Wow, though, this is dynamic! A second sip reveals hot-off-the-griddle pancakes with a pad of melted butter dripping down the sides, with a finish of cinnamon. The linger is long and highlights a light molasses flavor, mild yet sticky. Goodness, this mouthfeel is creamy, precisely as the nose had, not so subtly, led me to believe. With each sip, the flavors build on what was first observed. The funky oak remains consistent and welcome throughout. As I sip more of the liquid, I notice a bit more earthiness on my palate, reminding me of prairie grasses dotted with sparkling drops of morning dew. There's also a prominent cream soda note now, bubbly like on the nose at this stage in the tasting experience. I also notice a slight decline in the multitude of flavors compared to the first couple of sips, not necessarily becoming one noted, but definitely tiring out here near the end. My final sip is predominantly butterscotch forward as the oaky funk lingers, leaving me with the question that has lingered in my mind the entire time: Why does modern-day whiskey taste so different from this? TL;DR: creamy, complex, and unlike any example available on the shelves today Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. This isn't the Old Grand-Dad of today, that's for sure. What I can say with utter confidence is that this smells and tastes utterly different than what you have on your shelf if you're sipping on James B Beam distillate, and it's leaps and bounds better, in my opinion. The bigger question now (and one I know I'm not alone in asking) is whether modern-day distillers can find a way back to what was with what is presently available to them. I believe it's possible—if we can revert the changes we've seen in grain, cooperage, and greed, and focus more on pot distillation and lower barrel entry proof . 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.