“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.

“A life is not important except in the impact it has on other lives.” – Jackie Robinson The unconditional kindness and proclivity towards sharing that is inherent in the whiskey community is one of my favorite parts about being in this industry. It's the direct message that turns into a dear friend—when someone goes above and beyond to help you expand your palate and experience because that is simply what brings them joy. That's what I got from striking up a conversation with @Woodfordbourbonguy on Instagram, running into someone with a Stagg Jr collection that rivals even mine and a generosity that is undeniable. I'm deeply grateful Jay was willing to share some of his bottles with me for the purposes of this review, and there will be more to come from him in the future! Company on Label: Buffalo Trace Distillery, Frankfort, Kentucky Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: Undisclosed Buffalo Trace mash bill # 1 (high corn, low rye, malted barley) Proof: 127.9° (63.95%) Age: NAS (generally assumed to be 8-12 years) MSRP: $50 Further identification: This is batch 11 of Stagg bourbon, which first released in the winter of 2018 Nose: On first lifting the glass, I smell classic old Kentucky bourbon funk. It immediately reminds me of batch 18 as well as 25B which both notably had this characteristic. Light and sweet earthy moss and chocolate aromas blow in delicately next, as calm as a shifting spring breeze, never brutal or pushy in the nose. There is plenty of wood to be found on long inhales, a hallmark of solid age and consistent distillate. I'm most impressed by how balanced this is presenting for a 127.9 proof bourbon. Subtle layers of warm vanilla sugar cookie, leather, and tobacco breathe an air of sophistication. After a sip, the nose stays quite consistent, with the main chorus still singing along before a new layer of caramel slowly evolves. As my glencairn runs low, I find a strong return to the barrel funk where we started out at, still supported by a strong cast of vanilla and chocolate tones, which reminds me a bit of Batch 17 just with a bit less complexity and overall depth. The empty glass smells of old wood church pews, sweet corn, and butter. Palate: My first sip of the day reveals beautiful layers of sweet maraschino cherry, raspberry tart, and candied cinnamon that ooze, bubble, and pop all across the tongue. A second sip is a little smoother and more concentrated in the tip and center of the tongue before washing towards the sides and rolling back to complete the sweet and syrupy mouth coating. This is just like taking a spoonful of maraschino cherry juice down, but with more oomph and complexity coming along with it. Tasting through later in the glass remains consistent and enjoyable, with a buzzing booziness depositing all the fruit tones on my taste buds—think E.H. Taylor small batch meets Eagle Rare with a lot more punch here. My last sip is a delicious medley of chocolate-covered strawberries, angel food cake, cinnamon, and whipped cream. TL;DR: A classic Stagg Jr profile that delivers with both grace and fruity pizzazz Rating: 4/5 Really good. I want one of these on my shelf. I loved this batch and am so grateful to have been able to try it. With the proximity to the legendary Batch 12, it's no surprise this one has flown under the radar for most of the whiskey community. Layer in the fact that it is now a seven-and-a-half-year-old bottle, and I'm not surprised it's not part of the discussions happening today, though I think it is important to have some historical context as whiskey reviewers like myself approach the modern releases. You'll see a stark contrast to my notes on 26A thanks to that simple wisdom of experience. Tasting through this one proves Buffalo Trace used to be relatively consistent with their blending methodologies, given all the comparisons to other batches from this era. It's experiences like these that make you wonder what is happening with all the variability in the 2025 and 2026 batches, which you can see shaking out pretty poorly over on the Stagg Hub. So were the older Stagg Jr releases just better? The answer is "not always," but after this tasting, I can tell you that Batch 11 is definitely one of the better ones. Cheers! WRITTEN BY: NICK ANDERSON With over a decade of tasting 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.

“Average is always a safe choice, and it is the most dangerous choice you can make.” – Erwin Raphael McManus I'm always grateful to try new releases—to be one of the first to bring you the truth in a bottle. When my good friend Jason Kass heard I had not yet tried the 26A release, despite being known as "The Stagg Man," he swiftly brought over his bottle so we could fresh crack it together. His kindness didn't end there, though; he left me with another 2 ounces so I could polish up a full written review in accordance with my editorial policy for you, my dear reader. In an era of wildly variable Stagg releases, I was curious to see if 26A could once again march to the beat of consistency. I posted a story to my Instagram page and got an incredibly widespread reaction from deep excitement and enjoyment to complete ambivalence. It seems the bottle-to-bottle variability we saw in the 2025 batches may be cursing us in 2026 as well. With the understanding that your palate mileage may vary, here's everything I found on the first release of Stagg Jr. in 2026... Company on Label: Buffalo Trace Distillery, Frankfort, Kentucky Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: Undisclosed Buffalo Trace mash bill # 1 (high corn, low rye, malted barley) Proof: 129.3° (64.65%) Age: NAS (generally assumed to be 8-12 years) MSRP: $65 Further identification: This is the 26A batch of Stagg bourbon, which first released in spring of 2026 Nose: On first lifting the glass, I find barrel funk coming across on an even keel. Boozy vanilla follows on a longer inhale. Typical oak wood spice develops with a little time in the glass, bringing along allspice and black pepper. Hints of strawberry milk can be found on intensely long inhales. Overall this is a surprisingly refined Stagg, one that seems to have shaped up after a stint in private school, no longer throwing around its proof as the rough and rowdy locker room brute of old. Barrel funk and vanilla continue to be the dominant tones, reminding me of the simplicity of Batch 16. After a long rest, much of the experience is consistently the same with a bit more caramel coming through now. After a sip, some darker molasses tones swing in alongside the breadiness of the palate. Deep inhales return things to the simple start. The now-empty glencairn smells of monkey bread and thin diner coffee. Palate: My first sip is approachable and round with globs of caramel and chewy chocolate chip granola bar vibes. Another sip reveals a distinctly bready whiskey, something like wheat toast mixed with plain waffle. Chewing on this further reveals dark cola tones with a tingling linger that doesn't want to leave my gums. Hints of cherry and butter give this an approachable mouthfeel but a rather forgettable complexity for the long-term whiskey enthusiast. It's approachable as can be, but not something that feels all that Staggy to me. My last sip is gone with little fanfare, leaving me with the consistent chewy granola bar, caramel, and wood spice on a medium finish. TL;DR: An approachable, easy-sipping bourbon that doesn't come across too Staggy Rating: 3/5 Middle of the road whiskey. An average showing. I find myself often disappointed in the modern bourbon release realm, which seems to be shifting towards blending for the masses rather than crafting something masterful worth slow savoring. That's my experience with 26A too, unfortunately, leaving me wondering if I would purchase this one, even at MSRP. Cross-referencing this tasting against several other Stagg Jr bottles from releases past allows me to place it in the power ranking I maintain in my Stagg Hub article. Overall, I find this most similar to Stagg Jr Batch 24D, which I described in my write-up as similarly quotidian. Here's to hoping your bottle is better than the one I got to explore. If you appreciate the candor and transparency of my writing, consider subscribing to my monthly newsletter, or perhaps even better, buying me a coffee. 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.

Jos. A. Magnus & Co is a brand perhaps most notable for this very release: The Cigar Blend. Named after the man himself, Joseph A. Magnus was a 19th-century distiller and blender in Cincinnati, who founded his whiskey business in the late 1800's and was most notable as a pre-Prohibition blender "ahead of his time." The business was shuttered by Prohibition and remained dormant until 2015, when the great-grandson of Magnus, Jimmy Bedell, ushered in the brand's revival. A short year later, Nancy Fraley , a highly regarded blender of our time, introduced the first modern bourbon explicitly designed to pair with cigars post-Prohibition. The idea was inspired by French Cognac "cigar blends", a tradition that bourbon hadn't really adopted yet. Following the initial release in 2016, cigar blends started popping up everywhere, and while the sub-category is not mandated, Joseph Magnus Cigar Blend Bourbon is often viewed as the template and reference point for this blender-driven experiment. Fraley uses the coupe mère, or "mother blend," tradition for these releases, which consists of triple-cask bourbon (already finished in Sherry and Cognac), and older bourbon stock, often 11 to 18+ years old, which are then split into multiple barrels to marry and then divided into separate Armagnac barrels for the final finish. Between 2016 and 2019, only 14 batches of the Cigar Blend were released. As of 2026, there are 500+ batches to date , with the number continuing to climb. But this isn't due to demand—this is a structural feature, and it's all thanks to the coupe mère method. Instead of one blend equalling one release, the "mother blend" allows for multiple releases. However, this shouldn't be confused with the solera method, where a blend is topped off continuously and perpetually blended. Once the coupe mère is used, it's gone, and another is created with the same base components. As someone who does not smoke cigars, the hype around these releases fell into the background for me. It wasn't until I was introduced to other cigar blends, through samples or bottle shares, that I realized my palate quite enjoyed the flavors meant to stand up to cigars. With this newfound knowledge, I have since ventured into this bourbon subcategory with an open mind and palate. And since these releases are more readily available, the stars aligned one day at my local liquor store, and a bottle of Joseph Magnus Cigar Blend was welcomed home. Was it worth the wait and the slight hit to my wallet? Let's dive into the tasting notes and find out! Company on Label:  Jos. A. Magnus & Co Whiskey Type:  A blend of straight bourbon whiskey Mash Bill Percentages: Undisclosed Proof:  112.7 ° (56.35%) Age:  NAS MSRP: $189.99 Further Identification:  Batch 417 is constructed through a proprietary coupe mère and finished in individual Armagnac casks Nose:  Immediately, this gives off barbecue vibes, with high-flying vanilla tones and a little proofy punch, but this is cask strength whiskey I'm smelling, after all. It doesn't take long for the alcohol to evaporate and usher in lovely apple tones, red delicious apples, in particular, with a bubbling glass of cream soda, a bowl of partially melted vanilla ice cream, and a candied orange garnish. Swirling releases the rich, abundant oak tones that were seemingly waiting in the wings, heavy on cinnamon, earthy, and sharp, like cinnamon sticks. As my hands warm the glass, the liquid transforms, offering a slight hint of umami, earthy new leather, and a dense, tomato-paste smell. There's a distinct texture in my nose here, tingly and enjoyable. The oak comes in and out at the right times, reminding me of seasoned oak and delaptated rickhouses where the temperature is unfelt and perfect. It's time for a sip. Returning to the nose after a few sips amplifies the aromas in a lovely way with notes of newspaper, Nilla Wafers, ginger tea, molasses, Biscoff cookies, and maple candy. The empty glass smells of brown sugar, paper bags, and cooling candle wax. Palate:  This is a tongue-tingling, oak-forward first sip . The proof is prominent, being the first sip of the day, but the tastes are intriguing, leading with notes of dirt and leather, and sweet corn fritters. A second sip layers on old-fashioned hard candies, gingersnap cookies, and a wisp of saffron. The heat is still pronounced but not off-putting, and slides down my chest in a welcoming way. The oak influence is also present and accounted for, with clove and cinnamon leading the pack. There is a slight tannic, dry finish, which isn't too surprising given the ages of bourbon in this blend. There's also a hint of nuttiness here, leaning on the bitter side, like walnuts. Additional sips and swishes bring about a subtle sweetness between the spicier notes. I find melted milk chocolate and shaved vanilla bean most notable. The earthiness remains, transforming into tomato paste, tobacco leaf, and grape skins. As I work my way through the glass, I can't help but note the patience this pour requires. The flavors are evolving, but the presence of oak spice slightly mutes that evolution. I also wonder if the oak influenced the creaminess that may have come through more on the palate, and how a cigar may change these flavors in turn. My final sips consist of burnt sugar, cinnamon powder, and corn bread crumbs. TL;DR: A complex array of oak influence with a less-than-creamy palate Rating:  4/5 Really good. I want one of these on my shelf. As I continue to explore more of this sub-category of bourbon, I still stand by my belief that cigar blends can be enjoyed by cigar smokers and nonsmokers alike. Depending on how tolerant your palate is of less traditional bourbon flavors, your mileage may vary. These blends do not skimp on the robust flavors. I, for one, applaud a dram that keeps my attention from start to finish, and this one did just that. 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 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.

The first cigar blend from Barrell Bourbon has officially landed, and I'm surely not the first person to wonder why it took them so long. Cigar blends soared onto the whiskey scene a few years ago but seem to have fallen off recently, suggesting their time in the limelight has passed. It seems I may be wrong in this thinking. The buzz around this release is real. Heck, I'm excited about it, and guess what? I don't even smoke cigars. You don't have to be a cigar enthusiast to enjoy a cigar blend. In fact, that's exactly what Barrell Bourbon notes on their back label: "Refined yet expressive, it's equally compelling with or without a cigar." What are the key highlights in a cigar blend that make it a "cigar blend"? Well, intention, first and foremost. This blend is meant to stand up to the bold, smoky, and earthy flavors of a cigar. Which means the whiskey should have a richer flavor profile, a higher proof, fuller body, and bolder notes that lean sweet and spicy. It's also inherently more complex since the purpose of this pour is to slow down as one does when smoking a cigar. Complexity can take many forms, but often involves finishing casks. For Barrell Bourbon's cigar blend, they used Madeira, Armagnac, rum, and Hungarian oak casks to finish their blend of Kentucky, Tennessee, and Indiana bourbons aged 7.5 to 18 years. I've had many experiences with Barrell Bourbon releases, and at this point, I hold trust and respect for their blending team. This is what they do! And while I try to release any expectations for any whiskey I review, it's hard not to feel some anticipation when the inherent qualities of a cigar blend are at play. Thank you to the fine folks at Barrell Bourbon for providing this bottle. I'm always so grateful for the opportunity to intentionally explore whiskey alongside what I love to do— write ! And thank you, dear reader, for spending time here with me . Are you ready for the tasting notes? Let's get to it! Company on Label:  Barrell Craft Spirits Whiskey Type:  A blend of straight bourbon whiskeys Mash Bill Percentages: Undisclosed (multi-mashbill) Proof:  111.2 ° Age:  7.5 years (7.5 to 18 years) MSRP: $84.99 Further Identification:  This blend was finished in Madeira, Armagnac, rum, and Hungarian oak casks Nose:  As I lift the glass to my nose, the leading aromas are spice and tropical notes, like someone sprinkled cinnamon on grilled pineapples. The ethanol is a bit much, making it hard to nose, but I’m not discouraged; sometimes higher-proof pours need a bit more time to relax in the glass. After an additional ten-minute rest, I’m greeted with more balance and vibrancy. I find sweettarts, roasted cinnamon, baked pineapple, and raspberry chocolate tart. Deep inhales bring in allspice and clove, while swirling releases notes of vineyard grapes and steeped black tea. There’s a lot going on here, and I’m curious to see what a sip will do. And it does wonders! The nose has transformed into buttercream, with notes of leather and tobacco present now, and a more pronounced vanilla quality, cakey and moist, rich molasses, and those tropical fruits throughout, pineapple, and a wisp of coconut. This transformation tells me this is an all-encompassing blend for the senses, favoring none over the others, yet complementing them—the nose and palate sync once both are experienced. It's a satisfying experience. As the liquid disappears, molasses and brown sugar ramp up. The empty glass smells like roasted marshmallows, graham crackers, and amaretto. Palate:   Hm, this is nice, what a creamy mouthfeel, a note I did not find on the nose. The flavors coating my tongue are sweet, spicy, decadent, and creamy. Wow, I’m surprised. The nose did not lead with such cohesion, and I’m only one sip in! A second sip is just as creamy and lovely, goodness, the sweet vanilla buttercream, candied cherries, and cinnamon bun filling, I'm swooning. It’s so well balanced on my tongue. This is artistry. The linger is long, transforming into earthy notes of corn husks and sugar cubes. More sips layer on the fruit characteristics, leaning more into baked apples, lemon slices, and cherry juice. My final sips are just as lovely as the first, if not even more cohesive and balanced. Every part has its place and is tucked in for a cozy night in, where comfy pants and messy hair are required. TL;DR: A beautiful blend that's both approachable and complex Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. Wow. I'm impressed. Barrell really hit it out of the park on a sleeper of a blend I thought was past its prime. The balance, the complexity, and the affordability make this one of the top pours I've had yet in 2026. Having recently purchased a bottle of Joseph A. Magnus Cigar Blend, I will absolutely venture into head-to-head land and hope to document my findings here soon! 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 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.

“The most important step a man can take. It's not the first one, is it? It's the next one.” – Brandon Sanderson, Oathbringer Few whiskeys have eluded me over the last 8 years of whiskey hunting. Despite living in a thriving spirits market with great retailers offering fair loyalty programs, King of Kentucky seemed to always be my white whale in Massachusetts, though I never had it at the top of my wish list either. That all changed early this year, when I won the right to purchase a bottle in Liquor Junction's yearly raffle . When I got the phone call, the usual suspects were already gone. This 17 year Kentucky straight bourbon—that came out of a barrel that yielded just 62 bottles—felt like the best thing on the list. Despite the MSRP climbing all the way to $400 this year, I gleefully shelled out so I could finally own my first. I have tasted several of these through the years thanks to great whiskey friends, but the hunt was finally over to add this to the hallowed shelves of the whiskey study . When I think of pinnacle ultra-aged cask strength bourbon, my mind usually turns to George T. Stagg —the ever-consistent top end of the Buffalo Trace Antique Collection. For my palate, a good blend of mouthfeel, rich flavors, and evolving complexity is just what I am looking for in a special occasion splurge bottle. When the price tag soars well beyond $100, I'm looking for some wow factor. At an MSRP of $400 for the 2025 release, this damn well better raise some eyebrows. It's worth noting here that while whiskey writers will often talk in terms of vintages, broadly using the overarching term of the "2025 release," the traditional King of Kentucky bottling is a single barrel product. While all the 2025 release bottles are aged 17 years, the proof and aging location may be different from barrel to barrel. This particular barrel came from the 4th floor of Old Forester warehouse J, which shares an interior wall with warehouse I in Shively, Kentucky. It is numbered on the back label as barrel number 23, pulled from rick 6. Why they called the floor a "location" on the label is beyond me, a quirk of one of the oldest brands in Kentucky, I suppose. Also in recent news , the King of Kentucky line has expanded beyond single barrels and into small batch releases, with the first 3 being released in February of 2026. The blends so far have consisted of a new mash bill for the brand, 75% corn, 15% rye, and 10% malted barley, which is a departure from their usual 79/11/10 recipe. Ages for the constituent barrels have ranged from 12 to 18 years, and while the MSRP is $100 cheaper than the single barrel releases, the general consensus that I am hearing around the horn is that you're better off saving your money. I myself have left all 3 batches sitting on liquor store shelves across the Massachusetts market I whiskey hunt. Despite this general negativity that seems to be growing towards the King of Kentucky name given the dilution that has occurred with the advent of small batch releases, I will approach this review with a fully open mind and my standardized, long-form, well-reasoned approach to tasting whiskey, which you can always find in my editorial policy . Now let's taste some whiskey, shall we? Company on Label:  Distilled and bottled by Brown-Forman Distillers Co. , Louisville, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  79% corn, 11% rye, 10% malted barley Proof:  127.9° (63.95%) Age:  17 years MSRP:  $400 Further identification:  This is barrel 23 from rick 6 of warehouse J, aged on the 4th floor Nose:  Upon first lifting the well-rested glass, I find uber-rich oak that comes across in a manner that smells slightly vintage. I'm surprised by the softness of the undertones here: delicate raisin, graham cracker, and hints of milk chocolate slowly ooze out of my glencairn. Perhaps the aromatic reticence is due to the slightly chilly temperature at my review desk today. Warming the glass in my hands amplifies the obvious wood spice of black pepper, allspice, and cumin. Deep inhales are neat and approachable. Milk chocolate continues to be a leading character in this deeply aged bourbon aroma wheel. Layers of patchouli, vetiver, and leather show off the obvious age as my mind turns to the rich smells of a Kentucky rickhouse. As the glass continues to warm, rich buttercream frosting mixes with gardenia in a sudden expression of deeper complexity that widens my growing smile. After a taste, I dare not smile too wide for risk of drooling from the mouthwatering sips ahead. The aromas I find are turning darker now, with more of a damp bark character taking over for a time. Nosing further, the glass returns to the chocolate, now formed into a clearer memory of Tootsie Rolls. The empty glass smells of newspaper, old textile mill wood floorboards, and sweet modjeska. Palate:  On first taste I find my taste buds a bit overwhelmed with intensity. Bold wood character is expressive but not tannic or drying here. My mouth immediately starts to water, my salivary glands putting in work to dance with the heat of 127.9 proof bourbon. Hints of graham cracker and confectioners' sugar stick with me through the drool. Another sip is less shocking and more flavorful, with the fruit character that was massively tamped down on the nose coming swinging in like a wrecking ball. Notes of dried cherry, candied peach, and sticky raisin swirl in slow-fading intensity. After a long break to nose further, I return to the powerhouse pour in front of me. This is one of those flashy pours that jump around to quite a few notes all in one go. I find zaps of mint that somehow quickly shapeshift into a pool of oozing caramel before settling into a mouthful of blended charcuterie fruit. My last sip leans heavily into the land of fruit with dehydrated strawberry, salted peach, and light pear tones. The finish is medium with pancake sweetness and a boozy vanilla frappe vibe that holds strong for some time. TL;DR: An intense, old bourbon that will leave your mouth watering Rating:  4.5/5 Absolutely delicious. Enthusiast-grade pour. This is a really solid pour, one I admit I have probably been revisiting a few more times than I should have over the past month... but when it's good, it's good, right? On my first pour from the bottle, I admit I was quite enamored, but I was also in front of the camera , and fresh crack first impressions do not live up to my editorial policy standards. Since then, I've been revisiting and triangulating my thoughts, and with each revisit, I remain satisfied but not wowed. While this goes well beyond what you would expect out of an Old Forester barrel proof single barrel , it doesn't quite live up to the likes of George T. Stagg . Perhaps that's just the fickle nature of Old Forester distillate; some of it is incredible, some of it is crap, and much of it lands somewhere in between. The 2025 King of Kentucky 17 year single barrel 23 was a lovely short barrel to get to pick through, but I'm not sure I will be hunting King of Kentucky too much moving forward given the high price tag and the quality not quite living up to my desires to find pinnacle whiskey. If you've got the means to splurge on this one, though, it's definitely a delicious bourbon. 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.

“What's it mean; are you determined To make modern all mankind? If so, you should be be-sermoned And brought back to healthy mind.” – Charles C. Abbott At the last quarterly tasting for the Whisky Legends, several interesting and historically significant bottles turned up on the sidebar for the weekend. Being from the Boston area and having tasted a Bixby bottled Old Crow at a previous Legends tasting, one bottle in particular caught my eye. Enter my first introduction to Old Hermitage Rye Whiskey Reserve, distilled at the Hermitage Distillery, Frankfort, KY, and bottled in the 1915-1917 timeframe by Bixby & Co. in Boston, Mass. Curt Kolcun , cofounder of the Vintage Whiskey Society , graciously brought this bottle along to share with me and the other Whisky Legends tasters. Curt curated the background research, photos, and documentation for this collaborative review on a fascinating old Kentucky distillery. Further down below, I'll get into the deep dive tasting notes and speculate a bit on what I think made this vintage whiskey taste the way it did, way back before Prohibition wiped it out. The Courier-Journal, Tuesday, March 25, 1913 The Hermitage Distillery was organized in 1862 by Gaines, Berry & Co., with the distillery itself built in 1868 along the Kentucky River in Frankfort. The firm was comprised of W. A. Gaines, Hiram Berry, and a young E. H. Taylor Jr., who helped finance construction. Named after President Andrew Jackson's legendary Tennessee estate, the Hermitage was built to be something truly grand & innovative. Hermitage Distillery In 1868, the firm reorganized as W. A. Gaines & Co., bringing in New York capital partners and expanding aggressively. The company soon purchased the Old Crow Distillery on Glenn's Creek in Woodford County, and by the late 1880s, the Hermitage was mashing 1,000 bushels a day, and together with their Old Crow Distillery, they were the two largest sour mash distilleries in America. The Hermitage Distillery was Gaines' flagship production site for its own signature brands: Hermitage Bourbon and Hermitage Rye. The distillery stood apart from typical Kentucky steam copper distilleries of its era through a series of deliberate, science-driven design choices modeled on the finest Scotch whisky distilleries. Its most significant innovation was the complete isolation of steam from the production process—while steam powered the works, it was never permitted to come into direct contact with the grain, malt, beer, mash, or spirits at any stage, preserving the integrity of the raw ingredients. The mash was instead boiled using a patent copper coil rather than direct steam injection. The "singlings" (first distillation) were conducted in a large copper receiver boiled by an open wood fire, with the furnace mouth placed entirely outside the building, meaning no open flames were permitted inside the distillery at all. The cooling and condensing system was equally impressive, consisting of immense tanks holding several hundred feet of copper coil over which a constant stream of cold water passed. This combination of fire-external design, patent copper coil mashing, and a massive copper-coil condensing system made the Hermitage one of the most technically advanced whiskey facilities in Kentucky. One interesting fact: while the Hermitage distillery was very innovative, they were using the same still used by James Crow to make his famous Old Crow whiskey. It's for this reason that Hermitage has often been looked at as a sister distillery to Old Crow. Unfortunately, Prohibition shuttered the Hermitage distillery forever. It was converted to a chair factory during Prohibition and was ultimately razed in 1945. Further details on the Hermitage Distillery: Further details on W. Bixby & Co.: Now for the hometown hero: the Boston tie-in. W. Bixby & Co. was a premier wholesale liquor merchant—what we might call a family packie—located at 153 Washington Street in Boston. This would be most like an NDP operation of today; they would take in sourced barrels and bottle them with their store name listed on the label. These guys were doing store picks before store picks were cool. Under the leadership of Winthrop Bixby, the firm specialized in selecting and bottling ultra-premium stocks from Kentucky’s most technologically advanced facilities, most notably the W.A. Gaines & Co. Old Crow and Hermitage Distillery stocks. Catering to the New England social elite, Bixby distinguished their 1915–1917 bottlings with high-end packaging hallmarks, including ornate font labels and protective foil capsules that you can see on this bottling, ensuring that their hand-picked ryes would have the security and longevity that discerning whiskey drinkers were demanding. Unlike many competitors who pivoted to medicinal whiskey during the 1920s, Bixby largely shuttered its spirits operations at the onset of Prohibition, leaving behind rare, high-quality time capsules like this one that remain amongst the most coveted pre-Prohibition gems for modern whiskey drinkers. Tin top foil capsule bottle details, suggesting the bottling date range of 1915-1917 Nose:  Rich chocolate mousse blends with lemon frosting on first lifting the glass to my nose. The left nostril finds the creamy vanilla tones, while the right nostril finds brighter zested lime and intoxicating sweet gardenia in tones of green and white. Returning both nostrils produces such a lovely blend of cherry ice cream, lemon bar, and warm baked chocolate chip cookies. Returning to the nose after a sip reveals light butterscotch, graham cracker, and subtle floral undertones still proliferating. This is delightful whiskey to nose through, never waning, fading, or falling flat. Consistency is key with this whiskey, something this particular distiller has clearly mastered. The elegance of the creamy rye character here has left me with a wide smile, closed eyes, and cradled hands protecting this most cherished and historically significant whiskey. Thinking deeper about the aromas entering my nose, it reminds me of a creamy nigori sake that I am surprised and delighted by. Deep inhales late in the glass get easier and more reticent, signaling a full circle finale to the hour-long sensory experience that has been patiently exploring a dram of whiskey that was likely distilled in the late 1800s. The empty glass smells of candied orange, raspberry tart, and whipped cream. Palate:  My first taste is as balanced and delectable as the nose led with, producing refined yet distinct maraschino cherry juice, peach flambé, and lemon meringue pie. It's a pervasive sip that coats every corner of the mouth with a sweet cream that really leans into that lemon meringue vibe. Another sip and swish induces a chill as it reveals a beautifully clean example of whiskey from a bygone era—liquid gold, boldened by the perfected distillation of America's favorite flavor grain: rye. The linger is long, fascinating, and utterly delicious, striking the taste buds with the confidence of a masterfully created lemon tart from a French patisserie. My goodness, just like the nose, the consistent greatness in every sip is such a treat. Most distinctly, I find lemon in all its most wonderful forms: zest, frosting, pie, candy—you name it—it's all there. It sits on the tongue in rolling undulations that subtly tease out the deeper complexity of cherry, raisin, date, phyllo dough, and honey. It starts in the middle of the tongue and remains there for an incredible duration, while tangential bliss spills backwards and down into the chest. For something that is supposed to be inherently boozy, this whiskey shows no tell of even containing a trace of alcohol, a sneaky nod to its refined character—doubly impressive for a rye whiskey. My last sip teases out graham cracker, orange creamsicle, and an uber-long finish of the ever-consistent lemon meringue pie note. TL;DR: A delightful example of elegant and refined pre-Prohibition Kentucky rye whiskey Rating:  5/5 Pinnacle whiskey. A true rarity in quality. This is a notably different style of vintage rye whiskey than I am used to. While my palate may typically skew towards the old Pennsylvania pure ryes , this Hermitage Kentucky rye is completely different from the powerhouse of flavor of Old Overholt or the bodacious bubble gum of Monongahela rye from a similar era. This whiskey is the epitome of refined and balanced, yet utterly flavorful, coating, and complex. The cleanness I wrote about throughout my tasting is highly likely to have come from the no-steam, no-fire internal distillery setup of Hermitage that Curt highlighted. Based on my tasting notes, I'm fairly confident this has a much higher rye content than later examples of Kentucky rye, perhaps as high as 85% rye with 15% malted barley behind. Based on the obvious influence of the grain and distillation techniques still present, I'd estimate the whiskey within was aged for around 8-10 years in oak. Neither of these speculative opinions could be validated with concrete evidence from Curt's research. I sampled a pour of this both on a fresh and sober palate as well as after a lineup of other wonderfully complex whiskeys, and this pour really stood out. I have found myself daydreaming about the depth of flavor on this just about every day since I tried it, and I'm finally glad to share the experience with you, my dear reader. Huge thank you again to Curt Kolcun for the never-ending stream of generosity, the depth of research, and the commitment to elevating the conversation on the importance of old, dusty whiskey today. Modern distillers beware: the greatness of vintage Hermitage rye will likely haunt my palate for years to come. WRITTEN BY: NICK ANDERSON With over a decade of tasting 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° / 127.3° / 127.4° (2025)* *Update: 2025's release saw a weird phenomenon occur, where very shortly after the first reports of 127.2 proof batches started to hit store shelves, another version of this bottle was also turning up in smaller numbers at 127.4 proof. Shortly after that, we found 127.3 proof bottles turning up, which unfortunately is the same proof as batch 13, which was released in 2024. Recently @distractedanddiverted did an excellent video showing the difference between batch 13 and batch 14 by rotating over clear views of the laser codes in their Instagram post . The two different bottles of 127.3 proof E.H. Taylor Barrel Proof bourbon featured an L24298 laser code and an L25296 laser code, meaning the first was bottled last year under the batch 13 moniker and the L25 was bottled more recently in 2025. Do you think this means there are potentially more than 3 batches from 2025 that we don't even know about? Does it signal a distillery blending in higher quantities than ever before? Questions for you to noodle on... 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 . The bottle under review here is the 127.2 proof batch, which has a laser code of L25176. 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.

In Bardstown Bourbon Company's latest distillery reserve release, its commitment to innovation is showcased in a Garryana Oak barrel finished bourbon, offered in 375ml bottles exclusively at its gift shop and tasting room in Louisville. This particular expression features a blend of 3 bourbons, aged 9 and 10 years, each with a different mashbill of corn, rye, and malted barley. The blend was finished (also known as double barrled, for those paying attention) for 10 months in 10 custom barrels, homemade by  Oregon Barrel Works , a micro-cooperage producing just 1,000 barrels a year. For those who nerd out on cooperage, here's where it gets neat. Garryana oak, the wood used for the finishing barrels, is a native oak to the Pacific Northwest. Garryana is a white oak with more irregular, knottier grain, making it more difficult to work with than American oak, which is why it's typically used as a finishing barrel. Additionally, garryana oak tends to impart a more earthy, forest-like quality and spice-forward tones due to the chemistry of different oak compounds. Specifically, Garryana carries a higher quantity of nuanced tannins than traditional American oak. For those wanting more information on why and how oak matters in whiskey, check out this article from Whisky Advocate I'll be honest, the thought of cutting down these trees to make double oak whiskey clenched my heart when I first opened the box and absorbed the details on the label. Until a disclaimer (of sorts) was presented inside the box. The trees cannot be farmed or cut at will. They can only be gathered from fallen trees and sanctioned harvests, then sent to the artisans at Oregon Barrel Works to mill, season, build, and toast, all on site. It seems Bardstown Bourbon Company is on a mission of flavor, with the finishing barrel front and center in crafting this limited release. The barrels used to age this blend also feature a three-hour toast to unlock deeper flavor and complexity in the red layer, and were aged on the 6th floor of the Bardstown warehouse during the summer as well. I think it's great that a brand like Bardstown can partner with a micro-cooperage like Oregon Barrel Works to create a rare and unique expression. Thank you to the team at Bardstown Bourbon for providing a bottle to taste through for a no-strings-attached review. I would not have had the opportunity to try this without the gene rosi ty of brands like Bardstown. It is our mission here at AmongstTheWhiskey.com , to review on sober palates at least three times so we can offer candid and well explored takes on the experience. I personally do not get paid for these reviews, nor do I err on the side of dishonesty to maintain brand loyalty. My mission is to review the whiskey in my glass and provide honest assessments for those seeking to be more informed and intentional in their whiskey choices. And since you're here, that means you. Thank you! Onward to the tasting notes, shall we? Company on Label:  Bardstown Bourbon Company Whiskey Type:  A blend of straight bourbon whiskey finished in garryana oak barrels Mash Bill Percentages: 80% Kentucky Bourbon (70 corn, 18 rye, 12 malted barley), 12% Indiana bourbon (75 corn, 25 rye, 4 malted barley), and 8% Kentucky bourbon (74 corn, 18 rye, 8 malted barley) Proof:  107.5 ° Age:  9 years (9 to 10 years) MSRP: $99.99 Further Identification:  The blend aged in 10 garryana oak barrels for 10 months Nose:  The aromas open with rich allspice and whole roasted coffee beans, with a sweet kick of brown sugar, butterscotch, and musty oak. My eyebrows are raised. I'm intrigued. Swirling releases notes of crème brûlée, in addition to diner coffee and a cream cheese danish. After a bit of rest in the glass, the aromas develop into more floral and potpourri tones. The oak is quite pronounced but in a nostalgic way for me, like walking through an old wood barn with light shining through the cracks, reflecting specks of dust that take on the appearance of glitter. There’s a bit of a meatiness to this, too, like steak dredges found at the bottom of a cast-iron skillet. Slowly, I work my way through, as a nice melody of vanilla, butterscotch, and allspice ebb and flow in my nostrils. After twenty minutes, the nose turns to buttercream frosting, quite the surprise, and one that has me eager to finally take a sip. After several sips, the oak is much more pronounced on the nose, with more citrus notes that align with the experience I had on the palate. There's also more ethanol wafting out of my glass. But that blows off quickly. Digging my nose deep in the glass, I tease out some leather and tobacco, but it’s faint and fighting against the oak spice. That alone has me curious about the unfinished blend. The empty glass smells like tissue paper and an empty vanilla ice cream carton. Palate:  It's a lively first sip that leads with a silky mouthfeel. Classic bourbon notes of caramel and vanilla are present and accounted for—never tardy, those two, with a blend like this. Not long after, oak spice rushes in like it's got something really important to say, then kind of stalls out until mid palate, which presents as a symphony of allspice, cinnamon, and clove—well-balanced in composition. It's the finish that holds the spiciest experience, but, being the first sip in several days, I know better than to trust this as the truth. A second sip reinforces and amplifies what was found in the first: vanilla and caramel, with the tiniest hint of plum and, ah, yes, butterscotch. The cinnamon spice, hot tamales candies to be specific, comes in fast and hot again before rushing into a bit of a drying citrus note. The linger reminds me of grocery store key lime pie, kind of strange, kind of okay. Additional sips and swishes balance and marry the flavors on my tongue, which I consider a lovely way to layer a tasting experience. My final sip is one I’m not sad to see arrive, but all the same, I’m glad to have tasted something familiar yet different. TL;DR: A unique taste on double oaked whiskey well worth sipping Rating:  4/5 Really good. I want one of these on my shelf. Rebarreling whiskey can truly be hit or miss, with many check marks in the "miss" category for me. This particular offering is undoubtedly unique; that's true just by reading about it. The barrels used to finish relatively older whiskey worked out in Bardstown's favor. Was this because of the rare garryana oak? The toasting process of the barrels? The 10-month aging limit? The older-aged whiskey that was used in the blend? I don't have the answers, but when whiskey makes me curious, that's a check mark in the "hit" category. 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.