For bourbon drinkers, the leap into single malt Scotch may seem like a big one. With that big, bad, and scary word—peat—standing between them and the category, whether for good reason or simply because of preconceived notions (hint: a lot of Scotch is unpeated!), many bourbon drinkers never give Scotch a fair shot. But for those who are malt-curious, the question then is this: where to begin? There isn't really a right way to bridge this gap, but there are perhaps wrong turns that could have a bourbon drinker running back toward the comforting blue grasses of Kentucky. If this is starting to feel less like a whisky review and more like a pseudo-therapy session for bourbon drinkers, well, you're not too far off. As someone who wholeheartedly admits to taking a completely wrong turn upon first journeying amongst the malts, I can confidently say that I did find my bridge, eventually. It took some time and convincing, but I found it, and, as such, I'm always on the lookout for easy bridges to traverse into the land of malts—with the sole purpose of harassing my fellow bourbon drinkers out of their comfort zone. And what better way to take the leap than with a Scotch whisky that spent 12 years maturing in used bourbon casks? Glenmorangie did just that with the latest release of their reimagined signature single malt titled 'The Original'. Love vanilla notes? Come closer. Enjoy those whimsical honey tones? Lean in a little further. Worried that the lower ABV will leave the mouthfeel watery and the flavor lacking? Prepare for a paradigm shift. Ready to taste the familiar while witnessing an intricate dance of silky fruit and pot still malt? Then perhaps it's time to cross that bridge. Before I dive into this tasting, I’d like to thank the folks at Glenmorangie for the opportunity to experience The Original. In accordance with Amongst the Whiskey's editorial policy, this review comes with no strings attached. I tasted on three separate occasions on a sober palate, allowing myself the time and space to experience the whisky thoughtfully and independently. Company on Label: Glenmorangie Whiskey Type: Highland single malt Scotch whisky Mash Bill Percentages: 100% malted barley Proof: 80° (40%) Age: 12 years MSRP: $49.99 Further Identification: This expression was aged for 12 years in a used bourbon cask Nose: Silky and sweet, with a distinct cereal note that reminds me of what lingers at the bottom of a bowl of Frosted Flakes. There’s also a quality of sea air here—slightly salty, lightly floral, and threaded with lovely tropical fruit, particularly orange and peach. It’s remarkably approachable, with a wisp of waxiness and the sticky sweetness of honeycomb. Deeper inhales reveal something slightly synthetic, perhaps a cotton-like quality or an extension of the waxy character I noticed earlier. Overall, the nose is beautifully balanced, moving between sweet vanilla, tropical fruit, and the faintest hint of saltiness. Returning after a few sips only amplifies the aromas in my nostrils. Each note I initially found seems richer, as though someone has turned the dial to high definition. It’s velvety and luscious, and I find myself wishing the palate could deliver that same silky texture. As I continue to sip and explore, an earthy quality begins to emerge, evoking tropical flowers and a coarse, sandy peach on an overcast day—humid, but cool. It’s an intriguing evolution, with each return to the glass revealing something a little different. Palate: Hm, that’s nice. Silky on the tongue, just as the nose suggested, with a lively and welcoming effervescence. Vanilla and honey lead the way, quickly transforming into sweet orange candy and fresh slices of juicy peach before finishing with a touch of oak spice, expressed here through cinnamon and tongue tickles. Additional sips remain remarkably consistent, with the peach note taking center stage. Think grilled peaches slowly caramelizing as their natural sugars begin to ooze and intensify. Gosh, I sure do love a whisky that stands strong and true to its tasting notes, and this is absolutely one of them. Nothing feels disjointed or difficult to tease apart. Instead, each flavor arrives with clarity, making the experience all the more enjoyable. My final taste remains beautifully balanced while offering a little more than I initially experienced, leaving my tongue with pops of black pepper tucked between bursts of juicy peach and sweet vanilla. TL;DR: A satisfying whisky that delivers exactly what it promises, sip after sip Rating: 4/5 Really good. I want one of these on my shelf. If you're a bourbon drinker who has yet to venture into single malt Scotch, Glenmorangie is a great place to begin. It may not taste like bourbon, but it offers enough familiar territory to make bridging the gap feel a little less daunting. It may even leave you wondering why you waited so long to explore the category in the first place. WRITTEN BY: JES SMYTH With 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 industry's passion, she tastes each sip with intention and purpose, 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.

Sweet Staggy Stagg! This phrase, often said in the voice of Norbert from the old Nickelodeon cartoon Angry Beavers, is a nostalgic line you'll often hear from me, a self-proclaimed Stagg man. As the eponymous hero of the Stagg Hub, my goal will be to keep this page up to date with all the latest releases of both Stagg Jr (which no longer features the "Jr" on the label as of the batch 18 release) and the more senior George T. Stagg (a staple of the Buffalo Trace Antique Collection, or BTAC for short). If all the batches, proofs, and years have you confused, read on and keep this page bookmarked for easy reference in the future! If you don't want to scroll through the introductions and background details that will follow, feel free to use the links below to jump down to the release tables: Stagg Junior Batch List George T. Stagg Release List Please note these are best viewed in non-mobile format on a computer browser. The History Sketch of George T. Stagg The origin story for this brand harkens all the way back to 1835, when George T. Stagg was born in central Kentucky. George would come to be known as "The Ultimate Salesman." After starting his early life in the shoe industry, George would find himself transitioning into and excelling in a life of Army work. At the conclusion of his service in the Civil War, George struck up selling Kentucky whiskey in Missouri with a business partner named James Gregory. This business put George in contact with many of the successful Kentucky distillers, one of which was Colonel Edmund Haines Taylor, Jr.—another name you should recognize from the Buffalo Trace portfolio. Taylor, falling on some hard times in the distilling business, ended up owing Stagg a substantial sum of money. Stagg, ever the opportunist, turned a tough situation into a business opportunity. He wiped the debts that Colonel E.H. Taylor Jr owed and, in return, took ownership of both of Taylor's distilleries: the O.F.C. Distillery and the Carlisle Distillery. They worked together as pseudo-partners for a time, though Stagg was ultimately the majority shareholder in all their ventures, including the E.H. Taylor Jr. Company, which was founded in 1879. This relationship would unfortunately not last, with Taylor parting ways and going off to run the Old Taylor Distillery, which is now owned and operated by Castle & Key at the time of writing. A 1917 distilled bourbon from the Geo. T. Stagg Distillery The more notable of the named distilleries in connection to this story is the O.F.C. Distillery, O.F.C. standing for a few names that Taylor used interchangeably: Old Fashioned Copper and Old Fire & Copper. After Taylor's separation and a number of hot-button lawsuits between the two Kentucky gentlemen, the O.F.C. Distillery and other holdings would be renamed under 'George C. Stagg and Co.' in 1890. With his health on the decline at this time, he chose to retire this same year. George T. Stagg would live to be 58 years old, passing away in 1893. His distillery would live on in his name, with 1904 seeing the distillery become "The George T. Stagg Distillery," which is sometimes shortened to "Geo Stagg" in print. This would notably be one of the distilleries that was allowed to remain open through prohibition. An example of this distillery's whiskey, bottled in 1928 as a ripe old 11.5 year bourbon, was opened, studied, savored, and enjoyed when I last got together with my dear friend Gregory Cloyd. What an honor it was to taste, learn, and respect the history of George T. Stagg in liquid form! In 1929, the distillery was bought by the spirits goliath Schenley, which I've also written about, as they then continued to produce whiskey under the new prohibition rules. This distillery was likely one of Schenley's powerhouse Kentucky producers, though they were making all kinds of spirits for the next handful of decades. Buffalo Trace Distillery in Frankfort, Kentucky As the history of the man behind the name began to fade with the inexorable passage of time, the distillery would once again change hands in 1992, when the Sazerac Company purchased it. The name would become Buffalo Trace Distillery in 1999, apparently due to this location by the bank of the Kentucky River being an ancient Buffalo crossing. That takes us to today, where the same distillery now distills, ages, and crafts whiskey under several of the historical brandings associated with related prominent whiskey figures. The recipes, people, and equipment have all been replaced and modernized, though, meaning the whiskey produced today is not necessarily the same as what came before. So from the perspective of someone who has tasted the old stuff, you might be wondering about my opinion on Stagg bourbon as it stands today. Well, my dear reader, you're in luck, as I make it a point to write about as many of these releases as I can. Whenever I have completed my own review of any of these releases, I will also include a link to it. If you'd like to share a batch I haven't reviewed yet, I'd be glad to be able to offer my thoughts on a shared sample. For now, let's jump into the nitty-gritty details on everything Stagg bourbon! Stagg Junior The ever-bold Stagg Junior, now just simply 'Stagg', is the uncut, unfiltered Kentucky straight bourbon whiskey produced from Buffalo Trace's mash bill # 1. This is the same mash bill used in the flagship Buffalo Trace, Colonel Taylor, Eagle Rare, and Benchmark bourbon variants. These bourbons are non-aged-stated (NAS), though widely assumed to be 8-12 year blends, which I would attest to based on my experience with these batches through the years. Some batches sip older and some taste a bit younger, but given the notes I've drawn from these, 8-12 years feels like the right range. All grown up - Stagg Jr loses the junior designation in 2022 In an interesting rebranding, Buffalo Trace decided to drop the 'Jr' from the label on the summer release in 2022, despite this release having all the hype and respect in the world behind it with the old name. They have also begun to add their own batch naming convention as of the Winter batch in 2022, which is really where the confusion starts but also hopefully ends. Since they are taking matters into their own hands, there isn't a clean continuity, as you'll see in the table below. There is at least a robust and repeatable system for the future, so if you're looking at a newer bottling on the shelf, you'll want to look at the bottom right portion of the front label for the batch information. Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill # 1 (Low Rye < 10%) Proof: Varies, thus far between 125.9° and 134.4° Age: NAS (Rumored to be around 8 years) Further identification: Stagg (Junior) normally releases twice per year, a winter and a summer release, but since 2023's new naming convention was put in place and we have now seen a "C" batch land within the calendar year, and now in 2024 and 2025 there's even a "D" batch that dropped; while this hopefully means more accessability of these batches, I hope it doesn't come at the cost of quality Power Ranking All the Best Stagg Batches Amongst The Whiskey's Top Stagg Jr Batches (Click to Expand) 1: Batch 12 2: Batch 17 3: Batch 14 4: Batch 18 5: Batch 15 6: Batch 11 7: Batch 26B 8: Batch 25A 9: Batch 23A 10: Batch 5 11: Batch 22A 12: Batch 16 13: Batch 25B 14: Batch 24A 15: Batch 24B 16: Batch 22B 17: Batch 26A 18: Batch 24D 19: Batch 25C 20: Batch 23B 21: Batch 23C 22: Batch 25D 23: Batch 13 24: Batch 24C Stagg Jr Batch Information: All the Proofs and Release Dates Key: Batch — Proof / ABV — Release Date 26B — 125.2° / 62.6% — Summer 2026 26A — 129.3° / 64.65% — Spring 2026 25D — 129.2° / 64.6% — Winter 2025 25C — 125.6° / 62.8% — Winter 2025 25B — 126.9° / 63.45% — Winter 2025 25A — 126.5° / 63.25% — Summer 2025 24D — 127.4° / 63.7% — Winter 2024 24C — 128.9° / 64.45% — Winter 2024 24B — 127.8° / 63.9% — Winter 2024 24A — 127.6° / 63.8% — Summer 2024 23C — 125.9° / 62.95% — Late Winter 2023 23B — 127.8° / 63.9% — Winter 2023 23A — 130.2° / 65.1% — Summer 2023 22A — 132.2° / 66.1% — Spring 2023 Batch 19* — 130° / 65% — Winter 2022 *Labeling changed to "22B" Batch 18* — 131° / 65.5% — Summer 2022 *First Stagg Batch Without “Junior” Batch 17 — 128.7° / 64.35% — Winter 2021 Batch 16 — 130.9° / 65.45% — Summer 2021 Batch 15 — 131.1° / 65.55% — Winter 2020 Batch 14 — 130.2° / 65.1% — Summer 2020 Batch 13 — 128.4° / 64.2% — Winter 2019 Batch 12 — 132.3° / 66.15% — Summer 2019 Batch 11 — 127.9° / 63.95% — Winter 2018 Batch 10 — 126.4° / 63.2% — Summer 2018 Batch 9 — 131.9° / 65.95% — Winter 2017 Batch 8 — 129.5° / 64.75% — Summer 2017 Batch 7 — 130.0° / 65% — Winter 2016 Batch 6 — 132.5° / 66.25% — Summer 2016 Batch 5 — 129.7° / 64.85% — Winter 2015 Batch 4 — 132.2° / 66.1% — Summer 2015 Batch 3 — 132.1° / 66.05% — Winter 2014 Batch 2 — 128.7° / 64.35% — Summer 2014 Batch 1 — 134.4° / 67.2% — Winter 2013 George T. Stagg The more senior, older-age bourbon from Buffalo Trace bears the historical name George T. Stagg. As of the more recent bottlings, the inside of the back label features a sketch of Stagg himself that can be seen once the bottle has been sufficiently consumed to reveal the image. First introduced in 2002 in response to a growing consumer demand for well-aged barrel proof whiskey, this has become a yearly staple of the Buffalo Trace Antique Collection. Is Stagg the King of the Buffalo Trace Antique Collection? What this release also does really well is layer in a level of transparency that is non-normal for Buffalo Trace and Sazerac as a whole, with the antique collection seeing a release letter that accompanies each year's vintage. These letters feature information such as the year of distillation, release timing, proof, mash bill grain sources, fermentation specs, distillation techniques, aging locations, evaporative loss, and aging specifics. All of the released letters can be viewed and downloaded at the bottom of this page. Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill # 1 (Low Rye < 10%) Proof: Varies, between 116.9° and 144.8° Age: Varies, between 15-18 years Further identification: George T. Stagg, a critical component of the Buffalo Trace Antique Collection (BTAC), releases once per year, other than the notable exceptions of a multi-release in 2005 and no release in 2021 due to a lack of quality barrels; while the release year isn't distinctly called out on a bottle of George T. Stagg, you can figure out your release year by reading the laser code, or by using the proof table below Power Ranking the George T. Stagg Releases Amongst the Whiskey's Top George T. Stagg Releases Ranked (Click to Expand) 1: 2025 2: 2024 3: 2020 4: 2022 5: 2019 6: 2008 7: 2023 George T. Stagg Releases by Year, Proof, and Age Key: Release Year — Proof — Age 2025 — 142.8° — 15 years, 4 months 2024 — 136.1° — 15 years, 2 months 2023 — 135.0° — 15 years, 3 months 2022 — 138.7° — 15 years, 5 months 2021 — No release — N/A 2020 — 130.4° — 15 years, 4 months 2019 — 116.9° — 15 years, 3 months 2018 — 124.9° — 15 years, 4 months 2017 — 129.2° — 15 years, 3 months 2016 — 144.1° — 15 years, 4 months 2015 — 138.2° — 15 years, 1 month 2014 — 138.1° — 16 years, 4 months 2013 — 128.2° — 15 years, 11 months 2012 — 142.8° — 16 years, 9 months 2011 — 142.6° — 18 years, 5 months 2010 — 143.0° — 17 years, 7 months 2009 — 141.4° — 16 years, 7 months 2008 — 141.8° — 15 years, 6 months 2007 — 144.8° — 15 years, 6 months 2006 — 140.6° — 16 years, 3 months 2005 (Fall) — 141.2° — 15 years, 4 months 2005 (Spring, Lot A – Kentucky) — 130.9° — 16 years, 8 months 2005 (Spring, Lot B – All States) — 131.8° — 16 years, 8 months 2004 — 129.0° — 16 years 2003 — 142.7° — 15 years 2002 — 137.6° — 15 years George T. Stagg Release Letters I hope this was a helpful article for you. Don't forget to bookmark this page, share it with your friends in the whiskey community, and join the conversation below!

“Write your story as it needs to be written. Write it honestly, and tell it as best you can. I’m not sure that there are any other rules. Not ones that matter.” –Neil Gaiman What were you up to in 2003? You might have found yourself curating the perfect iTunes mix, furiously tapping away at a flip phone, drafting a T9 text to your friend, or enwrapped in an argument over if Clay Aiken should have won American Idol over Ruben Studdard. Regardless of what you were doing, the fine folks at Heaven Hill Distillery were busy laying down new-make bourbon in their signature recipe. With the acquisition of the Bernheim Distillery in Louisville wrapped up in 1999, this was the powerhouse production facility that Heaven Hill needed, operating under D.S.P. KY-1 which you can find on the front label of this release alongside their bottling plant in Bardstown under D.S.P. KY-31. Twenty-two long years later, we find ourselves in a very different world. We've mostly forgotten about Britney Spears and Madonna kissing at the VMAs and have thankfully left low-rise jeans as a thing of the past—yet much of how we enjoy bourbon has somehow stayed the same through this vast transition. When you look back at some of the old forums like StraightBourbon.com you see familiar whiskey nerd banter: friendly disagreements about ratings, rankings, lists, and value. Not far off from the Reddit threads or Instagram comments of 2026, are they? The whiskey from these barrels, however, has changed quite a bit in those 22 years. Starting off clear as water when it went into the new charred white American oak, it has slowly picked up depth of flavor and richer caramel color with every passing year, sitting bung-up in the hot racks of Warehouse Y in Bardstown, Kentucky. I don't want to know how much liquid was lost to evaporation in that time, but I'm sure glad the whiskey that survived has found its way to my glass. I bought this bottle with my own money for the purposes of this review, alongside personal enjoyment, of course. Let's dive in for a review, shall we? Company on Label: Heaven Hill Distillery, Bardstown, Kentucky Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: 78% corn, 10% rye, 12% malted barley Proof: 129.2° (64.6%) Age: 22 years Buy Online: Frootbat Further identification: The 2026 release of Heaven Hill Heritage Collection features whiskey aged at the Heaven Hill rickhouse site, with 270 barrels being pulled from the 5th and 6th floor of Warehouse Y, where they have been resting since 2003 Nose: Rich vanilla and obvious oak tones waft out of the glass from a distance, two recognizable hallmarks of ultra-aged Heaven Hill bourbon. Bringing the nostrils closer to the liquid amplifies allspice, black pepper, and old newspaper. Behind those sharper notes, I find a comfortable home in sweet cherry blossom, caramel, and molasses. It's a bourbon in every way that my nose has been trained to understand. Hints of coconut and chocolate offer the complexity a whiskey of this age ought to have. After a long rest, the whiskey becomes creamy in a tiramisu kind of way, leading me to wonder if the mouthfeel might follow suit. My curiosity is urging me to inquire. After a taste, my nose is far more infatuated. Rich buttercream frosting aromas swirl my mind into a comfortable paste. Long inhales are covered in chocolate, milk chocolate now in the distinct form of Hershey's Kisses. Just a hint of vintage earthy clay can be found if you really get to digging. As the liquid level gets lower, the sweet bourbon aromas just get better and better here. They haven't changed or evolved too much; it's still a base character of vanilla, angel food cake, and caramel, but the enjoyment factor is quite high now. The empty glencairn smells of milk chocolate, graham cracker, and marshmallow. Palate: My first sip presents distinctly as expected, both from the nose experience and my historical tastings of Heaven Hill bourbon. Waves of sweet vanilla frosting carry gobs of cherry and raspberry toward the tongue before crashing into the taste buds with dark chocolate and black pepper tones. The wildness of the first sip doesn't dissuade me from another in the least. This one produces strawberry shortcake and chocolate chip cookie tones alongside unmitigated, proofy heat. Taking a break before revisiting reveals a slightly tamed experience still brimming with vanilla and toffee tones, now with a light dusting of cinnamon and red fresno pepper. Overall, I am left a bit wanting in the depth department as I patiently taste with my usual careful intention. Sipping near the bottom of the glass illustrates a classic, enjoyable, old bourbon. At the final taste of my pour, my taste buds report back a blanket of flavor: vanilla woven with graham cracker that settles gently before dissipating into the comfort of a black, starless night. The finish is slightly shorter than expected, but full of caramel and cream tones. TL;DR: A straightforward and enjoyable old Kentucky bourbon that is undeniably Heaven Hill Rating: 4/5 Really good. I want one of these on my shelf. I'm a little surprised by how ordinary this whiskey landed. At an MSRP of around $320, I'd expect to find something a little more profound than the handful of tasting notes listed in the press release, which happen to be right on point, by the way. While I thoroughly enjoyed my bottle, especially sharing it with friends and loved ones, I'm not exactly sad to see it go. Given the cost involved with procuring a backup, I believe I'll be spending my money elsewhere. Craft, perhaps? Comparing this new Heritage Collection release to the 17 year expression, widely regarded as one of the best Heritage Collection releases to date, is quite the interesting tasting. The comparison itself instantly reveals that there really is no comparison. The 17 year Heritage Collection from 2022 just has way more depth that is readily available and instantly apparent. While the base whiskey is definitely still the same DNA—Heaven Hill through and through—the 17 year release has the orange peel, the nuttiness, and the coffee tones I absolutely adore. If you haven't read that full review, you're going to want to pull that up next. 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 with 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.

“Words are, in my not-so-humble opinion, our most inexhaustible source of magic." –Albus Dumbledore Cedar Ridge Distillery has just released its oldest expression to date, and it just might be the most magical pour in Iowa. The name behind this old straight rye whiskey intrigued us, so we sought out the answer, just beyond Platform 9¾. The number didn't come from just anywhere, though; it's the age of the whiskey within! While the TTB prefers to work only with integers, whiskey nerds can fawn over as much detail as they like when a distillery is both creative and transparent. This release is a subtle nod to the magical world of Harry Potter, and for a whiskey this limited and highly anticipated, the name couldn't be more fitting. While Nick isn't a big Harry Potter fan, he knows enough to be dangerous and absolutely loves rye whiskey. Fortunately for the Amongst The Whiskey team, Jes happens to be both a published author and a lifelong admirer of the wizarding world. Pair that with our well-documented combined appreciation for rye whiskey and our deep respect for Cedar Ridge as one of the leading craft distilleries of this day and age, and this release already had all the ingredients for bottled magic. Once word spread of this release, Jes wasn't about to leave anything to chance. Alarm set and ready the moment orders opened, she secured a bottle before it disappeared. That proved to be a wise decision, as Cedar Ridge released the whiskey in two online drops, one week apart, and both sold out within hours. As luck would have it, or perhaps patience, Nick was provided a bottle by Cedar Ridge for the purposes of this review. Thus, the magic continues as Jes and Nick join forces to jointly review Cedar Ridge's oldest rye whiskey released to date. Our tasting notes are written from a dual perspective, with Jes' notes written in the lovely gold of the Cedar Ridge front label, while Nick's notes will be in traditional black. Company on Label: Cedar Ridge Distillery Whiskey Type: A blend of straight rye whiskey Mash Bill Percentages: 85% rye, 12% corn, 3% malted barley Proof: 115° (57.5%) Age: 9 years & 9 months MSRP: $59.99 Further identification: This limited-edition expression features a blend of 9.75 year barrels hand-selected and blended by master distiller Murphy Quint Nose: Holy candied fruit, Batman! The whiskey in this glass immediately bursts forth with the juicy scent of Gushers candy as soon as I stick my nose in it. Silky, sweet, and bold—the hallmarks of Cedar Ridge rye, in my opinion. My mouth is watering already. Another inhale: yummy red licorice tones galore on such a succulent nose-feel. There's a wide array of aromas: mint chocolate ice cream, lemon gumdrops, graham cracker pie crust, plums, and figs. As these tones slowly fade, some Hubba Bubba bubblegum moves in to take its place. Deep inhales produce a subtle black pepper tone that reminds me of Glenlivet, accompanied by New England florals Summersweet and Milkweed. The culmination of the experience has my mind in the realm of honey, vanilla, and a touch of clove. After a taste, the nose gets a bit more shy as the taste buds are still firing signals and sensations long after the sip. Confectioners' sugar and molasses are comfortable on this easy-sipping rye. A sip and swirl releases lovely cinnamon sugar on top of toasted rye bread, dried wildflowers, farmers market honey dripping down the sides of a glass jar, and the slightest hint of Christmas spice. Going back in, my nose still loves everything it smells: vanilla, patchouli, and light florals. As the liquid disappears, richer notes of molasses, soft leather, and tissue paper appear. Late in the pour, cinnamon begins to dominate, most akin to a Cinnamon Toast Crunch cereal, sweet and enjoyable. The empty glass smells of marshmallow, rye grain, and milky oolong tea. Palate: Goodness, is that a velvety mouthfeel, and wowza, is this exploding with flavor. Pink and red Starburst candies dance across the tongue on first taste, absolutely wild and incredibly lovely. The first sip almost tastes as if this rye has spent a moment in a finishing barrel, though it hasn't. Just Iowa winters and summers at work, I suppose. Another small follow-on sip produces more vibrant fruitiness that immediately made me believe this is a finished rye, but it seems that's not so. Incredible. Sipping further, I find this drinks well under its 115 proof points. A waterfall of flavors drench my tongue with each sip: there's chocolate and mint candies, puffs of ground cinnamon and clove, graham crackers, and toasted rye bread. A larger sip and swish is like tasting in high definition. Bold red licorice with a zing of cinnamon racing up the edges of the tongue is unbelievably clear to me. Sipping down yonder in the glass reveals light lemon tones mingling slowly, like an expressed lemon peel over an already sweet cocktail. As the liquid disappears, the flavors are strong and steady, with well-balanced oak, really lovely heat, and a sweet linger of fig, raisins, and honey buns. A touch of root beer can be found on the prolonged finish as I regretfully arrive at my last sip. It's delicious. A full circle return to the cherry and strawberry that the pour started with has left me with a big smile on my face. Yum. What a magical pour! TL;DR: A wildly vibrant and fruity rye that has been aged well and expertly blended Rating: 4.5/5 Absolutely delicious. Enthusiast grade pour. Kudos to the team on this one, because a blend of this size is not easy to pull off. Those fruit tones?! I'm smitten. This release is yet another in a long line that has left me completely enamored with Cedar Ridge, much like falling deeper into a book series with every chapter. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Barrell Bourbon Batch 038 arrives at a fitting moment in American whiskey. As the nation marks its 250th year, Barrell celebrates the occasion by honoring bourbon's legacy and embracing the evolution of American whiskey. Today's bourbon certainly extends well beyond its point of distillation, with thoughtful blending emerging as a respected and defining expression of American whiskey. Batch 038 captures the spirit of modern bourbon, distilled across four states, masterfully blended by the team at Barrell, and bottled at cask strength You may be wondering what exactly sets this batch apart from the previous thirty-seven releases. I certainly had the same question but didn't have to look far for the answer. This blend is old, one of the oldest standard Barrell bourbon batches to date, more accurately, and it's all right there on the label. Barrell discloses the age of every component, reflecting a transparency that few blending houses offer. The derived mash bill is also disclosed, giving enthusiasts more insight into the blend than is typical for sourced bourbon. Barrell's cask strength bourbon batches were once released quarterly, but in recent years the series has transitioned to an annual release schedule. As a result, Batch 038 serves less as another installment and more as an annual showcase of what Barrell believes its flagship bourbon should represent. Before diving into the glass, I'd like to extend my sincere thanks to Barrell for providing a review sample of Batch 038. The bottle was sent with no expectations or editorial input, and, as always, the thoughts that follow are entirely my own. With that said, let's pour a dram and see what this year's flagship release has to offer. Company on Label: Barrell Craft Spirits Whiskey Type: A blend of straight bourbon whiskeys Mash Bill Percentages: 79% corn, 17% rye, 4% malted barley Proof: 116.96° (58.48%) Age: 8 years (8-15 year blend) MSRP: $89.99 Further Identification: A blend of Kentucky (12 years), Tennessee (12 & 15 years), Indiana (9 & 10 years), and Maryland (8 years) bourbons Nose: Whoa, okay, this is rich and dark. A quality I attribute to well-aged oak immediately wafts into my nostrils, lifting my eyebrows in curious appreciation. Thick molasses and supple leather take the lead, with roasted cinnamon, sweet black tea, and hints of old books. Deeper inhales produce sweeter dessert tones, sticky caramel buns, melted vanilla ice cream, and diner coffee. Swirling the liquid in my glass transports me to my childhood kitchen where a pitcher of water waits for a packet of powdered fruit punch to be poured in. There’s also a lovely, soft caramel chew that comes out. Digging my nose deep into the glass doesn’t yield much beyond proof, which is to be expected of cask-strength whiskey. Following several sips, the nose has settled into a soft array of milk chocolate-covered raisins, waffle crumbs, and a mini mason jar of boozy red fruit jam. The empty glass smells of rain-soaked corn fields. Palate: My first sip is a power punch of proof and oak, not necessarily off-putting, but certainly a reminder that this is cask-strength whiskey. A second sip has my tongue appreciating the soft and juicy texture of this whiskey, alongside a medley of cinnamon, black pepper, ripe plums, and plump purple raisins. Additional sips layer in supporting flavors that are quite lovely. I’m finding pineapple juice, orange Fanta, Granny Smith apples, and freshly baked corn bread with a side of cinnamon butter. After about five minutes of palate rest, the return sip mirrors what I found on the nose: molasses, milk chocolate, vanilla whipped cream, and brewed coffee. I’ve found that with older whiskeys, time in the glass only amplifies the complexity of the aromas and flavors. This is definitely the case with this blend. My final sip is probably the best yet, silky and well-balanced, with well-integrated cinnamon spice and just the right amount of candied fruit. TL;DR: Among the oldest and most impressive Barrell batch core releases to date Rating: 4/5 Really good. I want one of these on my shelf. These batch releases have consistently highlighted well-balanced blending techniques—each part of the blend is distinct and works together to create something cohesive and enjoyable. Barrell really upped their game when they upped the age statement on this release. Depending on your palate and appreciation for the oak-forward character of well-aged whiskey, your experience may vary. Give this dram the time it deserves, and you'll be rewarded with a beautiful evolution in the glass with every sip. WRITTEN BY: JES SMYTH With 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 industry's passion, she tastes each sip with intention and purpose, 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.

Photo Courtesy of Jim Hough of Liberty Pole Spirits Few things get the writers at Amongst The Whiskey more excited than a craft whiskey collaboration. So when we learned Liberty Pole Spirits and MB Roland Distillery had joined forces, we couldn't wait to taste the two limited releases debuting on July 1: Pennntucky and Kentsylvania. In this article, you'll find the official press release, followed by our tasting notes on both expressions. Collaborations like these celebrate not only great whiskey, but also showcase the shared passion that continues to drive the craft whiskey movement forward. Here's hoping we see many more partnerships that honor and preserve America's rich and diverse whiskey heritage. Liberty Pole Spirits and MB Roland Distillery Announce Historic Collaboration Blending Two Iconic American Whiskey Traditions in Celebration of America’s 250th Anniversary WASHINGTON, PA and PEMBROKE, KY — As the United States approaches the 250th anniversary of its founding, two independently owned craft distilleries deeply rooted in America’s whiskey heritage have come together for a groundbreaking collaboration celebrating the distinct whiskey traditions that helped shape the nation. Liberty Pole Spirits of Pennsylvania and MB Roland Distillery of Kentucky are proud to announce what is believed to be the first intentional collaboration blending Kentucky Bourbon and Pennsylvania Monongahela Rye, each produced by distilleries located in the regions where those whiskey traditions originated. The project brings together two of the most historically significant American whiskey styles—Kentucky Bourbon and Monongahela Rye—each crafted in the regions where those traditions were born. The limited release will debut on July 1, 2026. Timed to coincide with the nation's semiquincentennial celebration, the collaboration serves as a tribute to the enduring legacy of American whiskey and the role it has played in the country's history dating back to the earliest days of the Republic. Few places are more closely tied to the birth of American whiskey than Western Pennsylvania and Kentucky, making the collaboration a fitting tribute to America's 250th birthday. From the rye whiskey traditions of Western Pennsylvania, closely tied to the Whiskey Rebellion, to the rise of Kentucky Bourbon as America's native spirit, the release symbolizes a coming together of two legendary whiskey cultures ahead of the nation's milestone anniversary. "This project is about more than blending whiskey," said Jim Hough, co-founder of Liberty Pole Spirits. "It's about honoring American history, celebrating the craftsmanship that defines our industry, and recognizing the regional whiskey traditions that helped build this country." The collaboration began with each distillery selecting one of its own barrels and one barrel from the other distillery, resulting in two separate custom blends. Liberty Pole Spirits created its own interpretation of the marriage between the styles, while MB Roland crafted a distinct blend of its own, allowing whiskey enthusiasts to experience two different visions built from the same base whiskies. Founded in Washington, Pennsylvania, Liberty Pole Spirits has become nationally recognized for reviving authentic Monongahela-style rye whiskey using a grain-to-glass approach, sweet mash fermentation, double pot distillation, and aging in Pennsylvania’s only five-story rickhouse. MB Roland Distillery, located in western Kentucky, is widely respected for its dedication to Pre-Prohibition style distilling methods, ingenuity in crafting unique Kentucky bourbons and whiskeys, such as their Dark Fired Kentucky Straight Bourbon Whiskey, and commitment to using premium, food-quality local grains. The collaboration also reflects the growing camaraderie and creativity within the American craft whiskey community. Rather than competing, the two distilleries embraced the opportunity to learn from one another and create something entirely new. "This was an opportunity to showcase how different whiskey traditions can work together in a way that highlights the strengths of both," said Paul Tomaszewski, co-founder of MB Roland Distillery. "The final blends are unique, expressive, and distinctly American." The release is scheduled for July 1 and will be unveiled during a live social media event featuring respected whiskey voices from across the industry, including Fred Minnick, Steve Akley of the ABV Network and Jordan Moskal of Breaking Bourbon, joining the teams from both distilleries. Quantities will be extremely limited. The whiskeys will be available primarily through the participating distilleries, with a small allocation also offered via pre-sale with direct-to-consumer shipping to select states outside Pennsylvania and Kentucky. Suggested retail pricing is expected to be $79.99 at the participating distilleries and $85 for direct-to-consumer shipments where permitted. Additional details regarding proofs, bottle allocations, and release events will be announced soon. Company on Label: Libery Pole Spirits & MB Roland Distillery Whiskey Type: A blend of straight whiskeys Mash Bill Percentages: Undisclosed Proof: 105.6° (52.8%) Age: NAS MSRP: $79.99 Further identification: Liberty Pole Spirits blended their Pennsylvania Monongahela rye with MB Roland's Kentucky bourbon Penntucky Whiskey Blend Tasting Notes Blended by Liberty Pole Spirits Nose: Immediately an interesting whiskey to the nose, fizzy ginger ale, bright melon, and pear come to the forefront of the mind on first inhale. The fizziness continues to tingle in the nose like Pop Rocks in the nostrils. Quite a bit of the Manongahela rye is shining through here. Graham cracker with a hint of sweet milk chocolate leads us towards the early fixin's for s'mores. The mixture of all these things is unique in all the right ways. Hints of green tea and pine create subtle contrast to the sweeter tones. Graham cracker again returns, bringing the mind towards darker tones despite the general effervescence that has continued throughout. On returning to the nose, a bit of cinnamon sugar and oak begins to suggest some age exists in this blend. On deep inhales, more overlap from the palate shines through with kiwi adorning a boozy tropical cocktail. Flashes of caramel and crème brûlée can be made out in small flashes of bourbon influence. The empty glass smells of grilled corn, potpourri, and caramel apple. Palate: On the first sip we find a chewy, thoroughly complex whiskey full of fruit flavor galore. If we hadn't read the label, we'd have thought this was finished—this is really neat. Fig, prune, kiwi, and melon express juiciness with a light citrus lime and light bubbly 7UP finish. Another sip continues to offer intrigue and flavor as green tea meets creamy miso soup... yum! Grilled peach and light earthy mint can be found from light volleys against the taste buds. A touch lighter than the nose presents, our last sip reveals light oak, cinnamon, and a touch of toasted rye bread. As you sit with this longer, the layers shift and evolve, a hallmark of a great whiskey in our book. The finish is durable and inoffensive, giving a tip-of-the-tongue tingle with a kiss of candied green apple. TL;DR: A wildly differentiated sip that results in a balanced harmony of two historic styles of whiskey Company on Label: MB Roland Distillery & Liberty Pole Spirits Whiskey Type: A blend of straight whiskeys Mash Bill Percentages: Undisclosed Proof: 108.2° (54.1%) Age: NAS MSRP: $79.99 Further identification: MB Roland Distillery blended their Kentucky bourbon with Liberty Pole Spirits Pennsylvania Monogahela rye Kentsylvania Whiskey Blend Tasting Notes Blended by MB Roland Distillery Nose: Coming off Penntucky, this smells way more like bourbon. The nose is approachable; classic caramel and molasses hit first before a wave of maple candy and marshmallow. Common to them both are the grilled characteristics, here leaning more in towards grilled corn than grilled fruit. Cream soda tones proliferate with time in the glass. Hints of graham cracker and cinnamon bun with vanilla icing offer decent backbone to the dominant bourbon tones. Dry rickhouse funk presents a level experience from start to finish with fewer high-flying fun characteristics surprising us along the way. Corn husks and hints of coconut are the final presentations before we're ready to move on for a sip. Returning to the nose, a wave of crisp apple dances in the nose. The manongahela rye component finally starts to eek out a bit with time, offering a light dustiness that we really like. The burnt ends of shish kabob sticks coming off the grill come to mind. The nose is getting more interesting with time as more rye integrates into the foreground. Creaminess suddenly envelops the experience as a splash of butterscotch expands our enjoyment. A hint of fried dough with powdered sugar transports us to a local carnival. The empty glass is reminiscent of some old-school whiskey production methods. Our empty glasses smell like cheesecake, dried flowers, and a hint of tin. Palate: A lively yet approachable caramel and brown sugar profile produces a very definite bourbon experience. We're admittedly left a bit confused by this one, wondering where all the vibrant rye character is hiding out in this blend. Cinnamon bun sweetness leads on the tongue before just a hint of darkness creeps in on the linger, suggesting some rye influence with clove and allspice. Subsequent sips are very drinkable and enjoyable, a profile that will likely be a crowd-pleaser. Sipping near the bottom of the glass is still nice without blowing us away, adding in subtle fruit complexity that never quite enters awareness but contributes to the sipping session overall. Our last sip is a round, expanding experience with a finish that follows suit—milk chocolate and graham cracker, the hallmark of the marriage of these two distilleries. TL;DR: Using the same components, this blend turned out surprisingly distinct from the other blend Final Thoughts from the Authors Penntucky— This is a very cool whiskey. The Venn diagram between the nose and palate overlaps just enough to be cohesive. The character of this whiskey hasn't been destroyed by any of the input processes. Thoughtful distillation, aging, and blending have resulted in an intriguing craft whiskey blending two whiskey styles known around the world. Give this bottle some airtime, and we believe it will evolve from a rye-forward sip to a bourbon drinker's favorite dram. Kentsylvania— taste this one BEFORE the Penntucky if you want to properly enjoy the bourbon-forward profile before the rye monster comes swinging through on Penntucky. This tasting confirms our love for craft whiskey. This is one of those whiskeys that just get better and better with subsequent sips. Start with a small pour and work your way down to empty, and you'll likely be reaching for another. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

These QuintEssential American Single Malt special releases from Cedar Ridge Distillery are exactly that: special. With a distinct spotlight on Cedar Ridge’s winemaking foundation alongside Iowa distilled malt and a noteworthy age on these blends for the ASM category, Quint and the team at Cedar Ridge have truly tapped into something special here. Following the award for Best American Single Malt at the World Whiskey Awards for the 1st anniversary of Pete & Sherri, the 2nd anniversary release comes with rather high expectations. Perhaps with that in mind, master distiller Murphy Quint decided to move away from the heavy influence of Amontillado finishing casks and instead introduced Pedro Ximénez and Oloroso sherry casks alongside Amontillado for this release. Pete & Sherri Married isn’t just a play on words, either, but a literal marrying of peat and sherry into a balanced force of complexity and approachability. It's a commonly held belief that many whiskey enthusiasts (emphasis on that “e”) shy away from peat because they dislike its smoky profile. After several experiences with Cedar Ridge’s American Single Malt releases and knowledge of Quint’s background and appreciation for Single Malt Scotch, by all accounts, Quint is blazing the trail for American Single Malt and what it can offer to consumers who may not know they need this expression in their lives. Many thanks to the team at Cedar Ridge for providing a bottle and the opportunity to spend time with this release. I'll be honest—my expectations were high going in, which probably explains why I devoted more time than usual to reviewing it. Was the extra effort justified? Read on to find out. Company on Label: Cedar Ridge Distillery Whiskey Type: American Single Malt Whiskey Mash Bill Percentages: 100% Iowa grain malted barley Proof: 114.4° (57.2%) Age: 6 years (6-8 year blend) MSRP: $99.99 Further Identification: A blend of 2-row pale malted barley aged in ex-bourbon barrels finished in Pedro Ximénex and Oloroso herry hogsheads and peated malt aged in ex-bourbon barrels finished in Amontillado sherry butts Nose: The aromas that greet me as I lift the glencarin to my nose are abundantly rich, doughy, and fruit-forward. I find dark cherry skins, silky dark chocolate, and subtle wisps of gentle campfire smoke. Digging my nose deeper into my glass, Cider Ridge funk is found—think humid air, damp soil, and sun-warmed barrels. My mouth is watering as I swirl the liquid, but I remain diligent on nosing. Peppermint leaves, freshly grated ginger, and tingly bits enter my nostrils, quite the fun experience with the liquid warming and evolving. Okay, I can't hold off anymore; it's time for a taste. The nose is a bit more proof forward after a sip. There’s a craft funk that only marginally contributes to the rolling landscape of evolving aromas earlier, but certainly adds a lovely bit of flair. As the liquid begins to disappear, I am too, into rows of grapevines and grass damp with evening dew. Having sat with this pour for almost an hour now, it has mellowed substantially into a comfortable full circle moment, cherry syrup over thick chocolate cake. The empty glass smells of light campfire smoke, melted candle wax, and a fruit pie compote. Palate: The liquid on my tongue is silky and heavy, coating every nook and cranny with cherry and grape notes. Balancing the sweet, I find spice, both from the heat of this higher proof pour and a refined oak spice, subtle cinnamon with clove. A second sip ushers in more cherry notes with big chocolate energy. The finishing casks are certainly the stars shooting across my tongue with the malted whiskey steady as a bright full moon. The peat is subtle, so much so that it’s easy to look it over. There’s also a dry, earthy influence I’m finding on the back palate—dusty tilled farm fields and dry artisan bread from a farmers market. Additional sips layer fruit with chocolatey desserts, best eaten in a clear dish and a silver spoon. Nearing the bottom of my glass, the flavors continue to roll over my tongue, not super sticky per se, but lovely in a cohesive way. Malted milk balls and cherry jam round out my final sip. TL;DR: A rich and expressive pour that your taste buds will enjoy even more Rating: 4/5 Really good. I want one of these on my shelf. It's not often I use the phrase "run, don't walk" (actually, this may be the first time), so let that be a testament to how serious I am. At the time of publication (June 2026), Cedar Ridge announced their first Double Gold award from the 2026 San Francisco World Spirits Competition for Pete and Sherri. Also at this time, bottles are still available for purchase on Cedar Ridge's website. Run, don't walk, folks. So, if you can snag a bottle, do it! WRITTEN BY: JES SMYTH With 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 industry's passion, she tastes each sip with intention and purpose, 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.

“Fishing is a delusion entirely surrounded by liars in old clothes.” –Don Marquis This is a bottle I have been hunting for some time. I'm not sure if we've historically had distribution for Old Charter Oak available in Massachusetts, but when a bottle was sitting in the glass cabinet at one of my local stores for a hair above MSRP, I pulled the trigger without a second thought. For some reason it took me a few weeks to open this one after waiting years to finally taste it. Friends coming over for barbecues and birthday parties saw it on my to-do shelf and commented things like, "oh you're going to like that," or "why haven't you cracked that yet?!" I didn't have a good answer. Perhaps it was all the fishing I've been doing across Western Mass, Montana, and Maine lately. Too busy for a pour. Far too busy for a thorough review... Old Charter is a vintage brand that goes way back into the annals of whiskey history. Now under the purview of Sazerac, the parent company of Buffalo Trace Distillery, there's not much of a nod to that history other than a boastful message that reads like an overly confident teenage boy beating his chest about how he's the best at something he just learned how to do. Without a real story about what quality of oak was used, what seasoning techniques were employed, an age statement, a mash bill, or really anything of substance—it's hard to validate the claims of "we're the best at everything all the time" that the back label narrative tries to tout. Old Charter Oak back label Marketing is a funny thing, isn't it? Whiskey enthusiasts are probably more immune to it than most, but it still likely plays a role in what becomes popular these days. This is a brand I haven't seen exploding in the many years it has existed. It's not one that commands a premium on the secondary market, so what purpose does it serve? Without a clear story from what's on the packaging, we'll have to dive in on the liquid within to suss out the truth. In accordance with my editorial policy, I tasted this three times on a sober palate to bring you the full scoop below. Company on Label: Distilled, aged, and bottled by the Buffalo Trace Distillery, Frankfort, KY Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: Undisclosed Proof: 95° (47.5%) Age: NAS Buy Online: Frootbat Further identification: This is a 2026 bottling based on the "L26" laser code on the bottle Nose: On first lifting the glass to my nose, I find a comfortable aroma, something like savory home-cooked food coming in from the kitchen, distracting me from the evident corn liquor in my glass. Dusty oak, corn fritters, and light maraschino cherry juice are all wonderfully consistent aromas for my nose to find. With a little time in the glass, light black pepper, caramel, and sticky toffee tones develop nicely. I'm impressed by this one so far. This is one you can nose for as long as you like, and nothing off-putting ever crops up, resulting in an aromatic gourmand experience that would be hard for anyone to snub outside of a barrel-proof-or-bust closed-minded tater. Even with a long rest in the glencairn, the whiskey within is robust and enjoyable all throughout. After a sip the nose takes on slightly more barrel funk, suggesting a decent amount of aging time in good wood. Long inhales offer further testament to this whiskey's appellation with bountiful layers of oak continuously pouring through my nostrils. The empty glass smells of dark wood paneling and saltwater taffy. Palate: My first sip is neat and orderly, much like the nose presented, but with a new character resembling sweet tea with a hint of peach. Another sip layers in more sweetness, leaning into a sugar-laden candy peach ring. Chewing further tells me that this isn't going to be an overly complex whiskey, but the consistent sacchariferous characteristic still has my attention. Consistency and complexity are often at odds, and this pour leans heavily into the consistent category. Continuing to work through the glass shows off a mouthfeel that isn't quite a thick viscosity, yet it still manages to come across sticky, like the remnants of a juicy orange dripping down and drying on your hands. Late in the glass, little changes, but the whiskey remains quite drinkable for what it is. My last sip offers the same peach sweet tea we started with, finishing soft and slow with just a kiss of fresh mint you would find suspended in a bubbling white rum mojito. TL;DR: Sweet tooths rejoice, we've got a crushable whiskey picked just for you Rating: 3.5/5 Good enough. There's something to enjoy here. While I have to give these guys a little bit of credit for making something so consistently sweet and enjoyable, if you're like me and have an experienced palate, this isn't one of those wondrous whiskeys that will live on in legend. It's a one-float parade. It's just decent bourbon being made by good folks at one of the biggest Kentucky distillers in the game. If my notes were resonant, give them a try. If you like my style of honest whiskey reviews, subscribe to my once-monthly newsletter so you can keep getting real stories instead of just marketing. Cheers, friends! 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 with 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.

“The farmer is, after all, the only man in our economy who has to buy everything he buys at inflated retail, sell everything he sells at depressed wholesale, and pay the freight both ways." –John F. Kennedy Nestled right where the industrial East meets the agricultural Midwest lives Liberty Pole Spirits in Washington, Pennsylvania. Known locally for being a craft distillery with a strong focus on reviving the historical significance of Pennsylvania rye, they've been gaining strong national traction as all eyes are on Pittsburgh for the 2026 NFL draft. While I was just one taster out of countless visitors to the Liberty Pole tasting room, there was some fierce competition between the prospects that the Hough family put forth for consideration. While I wasn't able to visit my friends at Liberty Pole for this particular project, I'm deeply grateful to Jim for including me in the draft experience. He sent along a 2-ounce sample of each of the possible barrels available for community selection and requested honest feedback on each. I had a blast documenting my own evaluation process, choosing to taste blind (on camera), resulting in a surprisingly accurate analysis of each whiskey before revealing the details of each barrel at the end of the YouTube video below. You're going to want to keep an eye out for "The Local Kid" too, I reckon. There was one prospect who stood out to me the most. One barrel worth bottling above all else, and of course... it was a Pennsylvania rye. This historic category has long been something I have savored and enjoyed. From Liberty Pole's modern recreation of the Old Monongahela rye to the vintage whiskeys that continue to refine and educate my palate, PA rye is a historical whiskey worth celebrating, advancing, protecting, and certainly sipping. It's for that reason I am grateful to be able to revisit the winning barrel of the 2026 Liberty Pole whiskey draft: "Midwest Farm Boy." For the whiskey nerd like me, the level of detail that Liberty Pole put forth on all their prospects was one of my favorite parts about this draft, including a short bio, measurables & stats, strengths, and character intangibles. For the Midwest Farm Boy prospect, the following details were included: Bio: Name: “Midwest Farm Boy” Barrel ID: # 766 Position: Rye Whiskey Measurables and Testing: Entry Date: 3/17/2021 Entry Proof: 108.4 Current Age: 5 yr Current Proof: 111.08 Mash Bill: 95% Rye, 5% Malted Barley Rickhouse Location: 3rd Floor Strengths: Notes: Spearmint, Strawberry, Nutmeg Summary: A True Sweet & Herbal Rye Character/Intangibles: High Whiskey IQ Sneaky Fast Despite Slow 40-yard Barrel Roll Time Durable Book-End Type In accordance with my editorial policy, I retasted this whiskey three times on a sober palate for a thorough examination of its quality. Let's find out just how far Midwest Farm Boy is going to go in this league, shall we? Will he be a one-season wonder, or is this rye destined for the record books? Company on Label: Distilled, aged and bottled by Liberty Pole Spirits, Washington, PA Whiskey Type: Pennsylvania straight rye whiskey Mash Bill Percentages: 95% rye and 5% malted barley Proof: 111.5° (55.75%) Age: 5 years MSRP: $66 Further identification: "Midwest Farm Boy" came out of barrel 766 which aged on the 3rd floor from its fill date of 3/17/2021 until it was ready for bottling on 4/29/2026 as part of the 2026 single barrel draft Nose: Right away this glass is inviting, layering light dulce de leche tones over milk chocolate and lemon buttercream frosting. After a bit of rest, the depth becomes even more apparent as a brightness and liveliness come through in the tiramisu and lemon posset gourmand tones. It's a lovely whiskey to nose with rye character on full display without the traditional spice profile that most modern distillers have fallen into. Coming back from a sip, I find a whiskey that is still so creamy and functionally complete. Late in the glass, interesting complexities of grapefruit and gunpowder really elevate this experience. The empty glencairn smells of ice cream cone and lemon gelato. Palate: My first sip toes the perfect line between boldness and approachability as lemon tea meets the effervescence of ginger ale. A layer of thick creaminess swings in on the back end, reminding me of the last sip of a cappuccino. Another larger sip and swish elevates chewy granola bars loaded down with chocolate chips—instantly transporting me to one of my favorite trail snacks to carry in my hiking pack, likely getting a little squished packed next to a good bottle of whiskey. The linger here is just as chewy, with some of those oily characteristics of the whiskey continuing to be both expressive and impressive. As the liquid level fades, the flavors do not—resinous cedar, fig, and pumpernickel bread meet in bold harmony. My last sip is profound in its balance and complexity, layering the chocolate tones with red fruit into tropical fruit before settling back down into the sticky-sweet realm of the patisserie... this is why I love rye whiskey. The finish draws out long, like a Hail Mary throw that you just know is going to be caught. TL;DR: A truly lovely expression of rye whiskey with the complexity that could... go... all... the... way! Rating: 4.5/5 Absolutely delicious. Enthusiast-grade pour. I like this even more than the sample I selected as part of my draft pick. It has matured. Developed. Improved. Midwest Farm Boy is surely destined to take his team to the championship this year, with each sip hammering home highlight-reel quality with a clear winning attitude. 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 with 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.

May 26, 2026 (Bardstown, KY.) — Instead of leaving annual volume loss to the angels, Bardstown Bourbon Company has found a way to fill the empty space in its latest Distillery Reserve. Distillery Reserve Mars Single Malt Japanese Blend, a pioneering release that bridges Kentucky bourbon and Japanese whisky traditions in an entirely new way, is available in extremely limited quantities beginning May 29, 2026. Developed in collaboration with Japan’s Mars distilleries, this limited release represents a first-of-its-kind co-aging process, uniting two distinct whisky cultures within a single barrel. Japanese single malt whisky from Mars Komagatake and Tsunuki distilleries was shipped to Bardstown, Kentucky, where it was introduced into barrels containing mature bourbon. Rather than a traditional finishing approach, the Japanese whisky and Kentucky bourbon were aged together in-barrel, allowing the spirits to fully integrate and evolve, emerging 12 months later as one. The final year of aging allowed the products to develop and find balance together. It also added additional wood sugar and barrel character after a warm Kentucky summer. The Japanese components—both crafted from 100% malted barley—bring a distinctive character shaped by their original maturation. Komagatake single malt, aged in Umeshu (plum liqueur) barrels, contributes rich fruit and floral complexity, while Tsunuki single malt, aged in rare Sakura (cherry wood) barrels, imparts delicate spice and subtle wood influence. Aged together with a foundation of Kentucky bourbons aged 10 and 16 years, the end result is a layered and globally inspired whiskey unlike anything else. “This project is about more than blending—it’s about true integration,” said Dan Callaway, Master Blender, Bardstown Bourbon Company. “By aging Japanese single malt whiskies together with Kentucky bourbon in the same barrel, we’ve created something entirely new. The result is a seamless conversation between two traditions, where neither overpowers the other, and both are elevated." "We are hopeful that this collaboration will open up new possibilities in the art of whiskey-making,” said Mr. Kazuto Hombo, President of Hombo Shuzo Co, makers of Mars Whisky. "By fusing the techniques and philosophies each company has cultivated, and by utilizing carefully selected base whisky, aging environments, and delicate blending techniques, we aim to create a new whiskey experience that combines depth and elegance.” The resulting whiskey is both complex and refined. Caramelized plums over roasted malt and vanilla bean lead to a rich, evolving palate of baked cherry and toasted oak. An exquisite, delicate finish encapsulates the best qualities of both bourbon and Japanese single malt whisky. Distillery Reserve Mars Single Malt Japanese Blend is presented at 109.8 proof (54.9% alc. by vol.) and offered for $99.99 in the Distillery Reserve’s signature 375mL format. The Distillery Reserve is available exclusively at Bardstown Bourbon Company’s distillery gift shop and its Tasting Room in Louisville. Launched in 2025, the Distillery Reserve is a platform for small-scale innovation, offering one-time-only releases that challenge the boundaries of whiskey through experimental finishes, extended aging, and uncommon blending. Prior releases, including Cathedral French Oak, Hokkaido Mizunara Oak, Normandie Calvados Brandy Barrel, and Cascadia Garryana Oak, have been praised by critics and consumers alike as standout whiskeys that reinforce Bardstown’s reputation for bold innovation. A second innovation blending Japanese and American whisky traditions is currently underway at Mars’ Tsunuki Distillery in southern Japan. The Mars blend also combines Bardstown Bourbon whiskey with their own aging stock. Mr. Hombo added, “Through this initiative, we intend to deliver unprecedented taste to our customers by respecting tradition while embracing innovation. While it will take a little more time, we are eagerly anticipating the results of this unique endeavor.” Thoughts from the Authors From Jes: Leads with a pillowy nose, sweet and candy-like with a spicy tingle. The Japanese influence isn't overtly present, the bourbon character dominating the more delicate spirit. It's pretty well balanced for a blend of two very different whisk(e)y expressions. Additional swirls give off saltwater taffy and sun-warmed spring blooms. This is light but expressive with hints of grape soda. Going in for a sip, the liquid lands silky, with bourbon leading the way, caramel and vanilla, while the Japanese malt takes over mid- to end-palate, citrus leaning with a slight hint of salt. I'm intrigued by this blend; both components play off one another quite well. Returning to the nose after a sip supports the creamy notes, turning buttery. I can see this as a perfect summer pour. From Nick: First impressions definitely lean towards sugar-cookie, single-malt vibes—more like an Irish than a Scotch, though. The aromas are bright and tingly in the nostrils. Further inhales produce salted-caramel notes that morph into delicate sushi seaweed. Deep in the glass, there is a touch of smoke mixed with stone dust. Sipping for the first time, I find a wedge of juicy orange with a hint of cherry blossom and a continuous caramel backbone throughout. Another sip amplifies the creaminess as a touch of tobacco wisps across my tongue on the back end. Deep sips and swishes are where you will find the spice, but it's still tame, like it's over buttered bread. The nose offers more after a taste—cherry blossoms atop a stack of buttermilk pancakes. My empty glass smells like vanilla biscotti and diner coffee. About Bardstown Bourbon Bardstown Bourbon Company is pushing the boundaries of innovation while honoring the traditional art of making great whiskey. With the most modern, technically advanced whiskey distillery, Bardstown Bourbon combines the highest quality distillation and spirited hospitality into a modern, authentic bourbon experience unlike any other on the Kentucky Bourbon Trail™. Bardstown Bourbon Co. Is working to push the entire Industry In a direction that is more innovative, more transparent, and more collaborative. Bardstown Bourbon was named Icons of Whiskey Global Brand Innovator of the Year (2025), IWSC's Worldwide Whiskey Producer of the Year (2023), and the only brand represented on Whisky Advocate's Top 20 list in five different years (2019, 2021-2025). Bardstown Bourbon Co. It is a part of Lofted Spirits, one of the largest American Whiskey distilleries in the U.S. For more information, visit BardstownBourbon.com and find a bottle near you today. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

“Life is an echo. What you send out comes back. What you sow you reap. What you give you get. What you see in others exists in you.” –Zig Ziglar, See You at the Top Few distilleries can consistently put out double-digit age statements. Since September 2021, with the introduction of batch 1 of the 10 year expression, Jack Daniel Distillery has been doing just that. Now accompanied by a revered 12 year and 14 year expression, the ultra-aged Tennessee whiskey producer from little old Lynchburg is tasked with no small feat: maintaining consistent high quality across their premium lineup of whiskeys. The whiskey enthusiast is a fickle beast. We seek out nuance, newness, complexity, and quality all at the same time. For a distillery known for mind-bending, world-scale quantities of the global market's best-selling Old Number 7, the age-stated lineup feels innovative, exciting, and collectible. It checks all the boxes for the whiskey enthusiast. One misstep along the way, though, and trust can quickly be lost. A single bad batch could swear off the long-time whiskey drinker from one of their proof points—or even the entire distillery—for good. While the 10 and 12 year expressions get bottled at a static, fixed proof point of 97 proof and 107 proof, respectively, the 14 year release is bottled at full barrel proof, meaning no water is added between what comes out of the barrel and what goes into the bottle. This decision has resulted in a stark contrast between the two batches released thus far. Batch 1 rang in at a whopping 126.3 proof, while batch 2, likely aged on lower floors in cooler rickhouses to slow the sometimes harsh effects of aging whiskeys too long, is a mellow 117.6 proof by comparison. Just like all Jack Daniel's whiskey, the fresh distillate is mellowed drop by drop through 10 feet of sugar maple charcoal, then aged in new American white oak barrels. As with all my reviews, this was tasted neat on three separate occasions with a sober palate before being thoroughly documented for you, my dear reader. That's what you get with an Amongst the Whiskey review: a deeply thorough and utterly honest analysis based on a decade of sipping experience. So will batch 2 end up an echo of the wonderful experience I had with batch 1 of the 14 year expression? Let's dive in for a full review to find out. Company on Label: Jack Daniel Distillery, Lynchburg, Tennessee Whiskey Type: Tennessee whiskey Mash Bill Percentages: 80% corn, 12% malted barley, and 8% rye Proof: 117.6° (58.8%) Age: 14 years MSRP: $150 Further identification: Batch 02 was released in March of 2026 Nose: At first glance, this is a bold whiskey. The aromas pouring out of the glass are rich, undulating, and inviting with notes of caramel and molasses. Lighter linen tones, crème fraîche, and vanilla bean pod compliment the bodacious introduction. After a bit of rest, a new powerhouse smell fills my nostrils: brown sugar. It's so prominent here; I had to look in my glencairn to make sure someone didn't sprinkle some in there. Jeepers creepers, I can't find anything but that note now as it tingles through my sinuses. There's a buttery characteristic to it too that shows up when you really get your nose in there, but the proof tingle that comes with it is too hot to bear for long. Overall it's a solid profile to nose on, but I'm not as captivated as I'd like to be by a whiskey this old. Coming back after a few sips leaves the glass a little one-noted with simple yet enjoyable barrel funk. Far off in the background there are some whisper-thin nuances of cherry, fig, and plum. Late in the glencairn is as easygoing as can be with rich, creamy vanilla frosting for days. Nose too long, though, and it turns thin and airy with the hint of bleach that never seems to leave hotel linens. The empty glass smells of maple charcoal and butterscotch. Palate: My first sip takes my tongue by storm as my eyes widen in a sudden feeling of danger. This is a proofy pour to be sure, but I'm surprised to see the label posted at a significantly lower ABV than batch 1 clocked in at. Fig, browned butter, and brown sugar dominate the taste buds. Another sip reveals a similar array, perhaps now with a little bit of musty funk behind it that vaguely reminds me of shopping at some questionable budget stores growing up. There's a kiss of root beer in there that definitely has me nostalgic. A longer sip and swish only serves to scorch the center of my tongue as the dominance of brown sugar gives way to more subtle layers of leather and glazed pecan. Late in the pour, things finally begin to soften towards vanilla frosting, amaretto, and brown butter blondie bars. The linger is long and bold, yet forgiving where you need it with creamy caramel tones, suggesting one more sip is surely in the cards. My last sip is as precipitous as the first, with all the brown sugar and caramel you can dream of. The finish lasts forever, but mainly with a tingle of alcohol before just a hint of bananas foster can be picked up if you sit with yourself for a minute, truly focusing in on the sensory experience. TL;DR: A classic older whiskey profile with bold brown sugar anyone with a tongue can find Rating: 4/5 Really good. I want one of these on my shelf. While not as ubiquitous, complex, and pervasive as batch 1, this whiskey still proves to be an enjoyable pour. When shared with contributing writer Jes Smyth, she described it as "distinctly manly." It's bold, it's old, and it's liquid gold if you can find it for MSRP in my opinion. Just don't let comparison be the thief of joy. If you like this style of honest review, consider subscribing to my once-monthly newsletter. Cheers, friends! 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 with 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.

“The art of life lies in a constant readjustment to our surroundings.” — Kakuzo Okakura Maker's Mark, Wild Turkey, Woodford Reserve—these are the brands that are steady, the bottles that offer consistency, the pours I return to when I'm craving a predictable experience. I lived in this realm for quite some time, not actively seeking anything beyond what was comfortable, affordable, and, as far as I knew, as enjoyable as any way to end a day. That all changed the day rye whiskey entered my awareness. It started with Wild Turkey Rare Breed Rye. With a mashbill of 51% rye, 37% corn, and 12% malted barley, this was likely the best way to enter the rye category, after being hot and heavy with bourbon there for a while. It was solid, expressive, and enticed my senses in a way that was different yet familiar. I stuck with Wild Turkey, enjoying a dram during cooler nights and colder months, and was satisfied. Until my palate experienced something not just different, but something more. Willett Family Estate Small Batch Rye Whiskey is something of a modern whiskey-world cult bottle, toeing the line between being accessible enough to find on the shelves and distinctive enough—with various single barrels and/or batches—that enthusiasts still want to hunt for it. But this isn’t about the hunt; this is about the experience, and this rye whiskey, regardless of which batch, is determined to leave a lasting impression. The small batch consists of two entirely different rye mash bills, blended together: one a high-rye recipe (74% rye) and the other a low-rye recipe (51% rye). This combination creates a balance between robust herbal notes and sweeter, dessert-like flavors. The small batch is also bottled at cask strength and intentionally non-chill-filtered, which preserves the oily texture from pot distillation while maintaining its aromatic complexity. The small-batch rye is also a distinctive marker of Willett’s story and history, leading as one of the first major signs that the distillery’s in-house spirits were genuinely excellent after Willett restarted distillation in 2012. I knew none of this when I bought my first bottle. What I knew was I liked rye, and, at the time, I didn’t run across this bottle in the wild very often, so it was my first true “Hail Mary” purchase. This bottle didn’t land in the end zone; it far surpassed that mark and has since been a constant auto-buy on my shelf. Not only that, it broke open the rye category for me in ways that tried-and-true Wild Turkey couldn’t do. This bottle taught me what my palate was capable of, what it really enjoyed, and how it differed from others. It woke me up from my comfort zone of predictable bourbon and barely legal rye and pushed me into the deep end of whiskey. It was the first whiskey to truly challenge me with its expressive and complex flavor profile. My adoration for whiskey and diving deeper into this spirit through the written word can be linked to a few notable bottles, and Willett Small Batch Rye is one that led the charge. So, as I settle into two years as a contributing writer here on AmongstTheWhiskey.com, what better time to pay respects to the road less taken than by honoring the road that was with this fresh crack! Company on Label: Willett Family Estate Whiskey Type: Straight rye whiskey Mash Bill Percentages: A blend of 74% rye, 11% corn, 15% malted barley, and 51% rye, 34% corn, 15% malted barley Proof: 116.7° (58.35%) Age: 4 years MSRP: $79.99 Further Identification: The distillery approximates that 90% of the high rye mashbill and 10% of the low rye mashbill make up this blend Nose: I love it when the first thought that pops into my mind when first nosing a glass is "yum." This is yum and then some. Thick cherry jam wafts from my glass, coupled with caramelized banana slices, balanced by clove and chocolate-anise, if such a thing exists. There's buttered rye toast next to a vase of wildflowers being warmed by soft sunshine through a kitchen window. Swirling the liquid releases sweet notes of powdered sugar, candied lemon, and whiffs of ash—a Willett funk that I'm still trying to describe correctly. Digging my nose deep into my glass, I find graham cracker crust, buttercream frosting, and thin mint cookies. I'm actually quite surprised how easy this is to nose, considering the proof point. After a few sips, the nose turns uber creamy with notes of caramel, black tea leaves, table sugar, and that lovely rickhouse funk. It doesn't take long for the liquid to disappear, as I continue to fall in love with this pour. The empty glass smells like an empty Ovaltine container and the worn leather seats of my 1967 Mustang. Palate: This is absolute silk on my tongue. The flavors lead with sweet vanilla, quickly turning into cinnamon, then transform into buttermilk pancakes. Dark chocolate swooshes in along with ripe dark cherries and well-balanced clove. More sips amplify the rye notes, doughy and earthy. There are also ginger snap cookies, lemon frosting, chalky white dinner mints, and a lovely warming heat that slinks down your throat. My only complaint is the slightly dry finish and the lack of barrel funk I'm familiar with on other four-year rye expressions. With this recognition, I leave my glass and return to it after some rest. Patience has been rewarded! More flavors dance across my tongue, quick and excited, and I find it hard to keep up. There's sweet iced tea, lemon slices, fresh mint leaves, cinnamon pound cake, and fields of damp wildflowers. As the liquid disappears from my glencairn, the proof ramps up and begins to overpower the earlier crescendo of notes. My last sip is a humble reminder that when whiskey speaks, it rarely stutters, and this one has always been quite well spoken. TL;DR: a harmonious rye whiskey from start to finish Rating: 4/5 Really good. I want one of these on my shelf. I'm well aware that this particular rye can be quite polarizing for certain palates, which is actually why I love this expression so much. I use it as a barometer of sorts—if someone dislikes this rye, I know our palates differ and take that into consideration when making a recommendation. That aside, Willett and their ryes make writing about whiskey so easy, which is certainly a difficult task to achieve, and something I don't take for granted! WRITTEN BY: JES SMYTH With 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 industry's passion, she tastes each sip with intention and purpose, 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.