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“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.

“If you develop the habit of success, you’ll make success a habit.” – Michael Angier With spring just around the corner in New England, my mind always turns to Irish whiskey. Negating the obvious obligation of celebrating St. Patrick's Day, those first sunny days fit for a picnic are also some of the most incredible moments to share a glass of uisce beatha— the "water of life." This was a fun surprise from Redbreast; I was shocked to see a bright blue box shining on the shelf at my local liquor store. Pulling the bottle down and looking at the packaging further, I was even more shocked to see "moscatel wine cask edition" prominently displayed on the front in shiny, gilded lettering. The Iberian Series has been quite a hit for the brand, and their PX Edition has been living rent-free in my head for quite a few years now. Having never really had any moscatel wine before in any memorable capacity, I started my tasting journey with a small bit of research. What is moscatel? Moscatel is a family of old grapes from Spain. These highly aromatic grape varietals are often made into fortified wines, which means they are typically proofed up with a higher ABV spirit, such as a neutral grape brandy, in order to give them a boozier dessert wine robustness. Fortification was born out of necessity in the 16th and 17th centuries, long before refrigeration and modern bottling equipment came along. If wines were not fortified, they would often oxidize or spoil on long, hot sea voyages. For those already familiar with other wines used in whiskey finishing, moscatel stands out for its ability to impart brighter characteristics such as fresh citrus zest, floral honey, and sun-drenched sweetness. This particular whiskey was blended from Midleton stocks ranging from 9 to 11 years of age before being re-casked into moscatel-seasoned hogsheads. The casks were sourced from a historic, family-owned winery in Málaga, Spain, called Bodegas Quitapenas, which seasoned the casks with their moscatel wine for 16 months. While this may not be as syrupy as some of the other Iberian Series wine finishes we have seen, such as Pedro Ximénez sherry, tawny port, or the ever-consistent oloroso-finished Lustau, I'm still quite excited to taste the impact on this single pot still Irish whiskey. Let's get into a review, shall we? Company on Label:  Redbreast (Midleton Distillery) Whiskey Type:  Single pot still Irish whiskey Mash Bill Percentages:  100% malted and unmalted barley Proof:  92° (46% ABV) Age:  NAS, though confirmed to be a blend of 9 to 11 year whiskeys finished for 16 months in moscatel-seasoned oak casks from the Bodegas Quitapenas in Málaga, Spain MSRP:  $110 Further identification:  The laser/lot code indicates this was first bottled and distributed in late 2025 Nose: On first lifting the glass, I find aromas of passionfruit and pansies, both delicate and sweet. Deeper inhales produce tart red raspberry dashed with confectioners' sugar. In the right nostril: bolder oak with hints of leather and resinous cedar grilling planks. In the left nostril: light biscuit aromas ooze into buttery tones bolstered by cardamom and earthy saffron. The nose is deeper than most Irish whiskeys, already going far beyond the classic sugar cookie sweetness of single pot still. Deep inhales are warm and inviting without putting off any heat. It remains a fairly shy nose, not too in your face, but if you have a well-calibrated sense of smell, there's quite a bit to find here. Delving the nose deeper into the glencairn, I find linen tones taking over the senses, smooth and bright. Returning after a few sips, the aromas continue to bloom in floral waves of lavender, chrysanthemum, and gorse. Vanilla tones build slowly before a massive explosion of butterscotch suddenly takes my nostrils by storm. For a few fleeting inhales, I'm in heaven. The rich sweetness eventually gives way to saltwater taffy and crisp winter air. The empty glass smells of mulberry jam and malted barley. Palate:  On first sip, an undeniable sweetness blooms across the tongue. Starting from the center of the top of my tongue before rolling backwards, I find the same passionfruit the nose led with, followed by honeysuckle and a lovely lingering red raspberry. The consistency across the senses here is a lovely experience. Another quick sip confirms the elegance of the mouthfeel, like buttercream frosting slowly spreading across the palate while simultaneously melting into every taste bud. Exploring further introduces the lovely pot still oil tones I crave in modern whiskey. Consistency is key here—the palate continues to deliver the base notes it started with but layers in subtle nuances of coconut, honey, and lemon ginger tea. The linger is soft but pervasive, leaving mostly tea tones in the mouth. Nearing the bottom of the glass, I find a bit of grilled pineapple and more herbal tones swinging through behind it, always with the oily, buttery sweetness you would expect out of this dram. My last sip is a hallmark of consistency with a finish that leaves me fully satisfied. Buttercream frosting and white pepper linger long after the liquid is gone. TL;DR: Nuance and consistency meet in a classically creamy Irish whiskey reimagined in moscatel Rating:  4/5 Really good. I want one of these on my shelf. This is a lovely return to form for Redbreast, handily beating out the 18 year expression I recently reviewed in both price and quality. This is the Midleton distillate I know and love. With the first-ever moscatel wine cask edition being added to the Iberian Series, I'm confident this brand is well positioned to continue to succeed in producing some of the finest whiskey out of Ireland. 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.

“A nice blend of prediction and surprise seem to be at the heart of the best art.” – Wendy Carlos With rumors abound after its incredible inaugural launch through my friend Frank Dobbins , the Old Cassidy brand from Rare Character was ripe for speculation. With just one other single barrel coming through Unicorn Auctions in 2025, this remains the most mysterious brand from Rare Character, even with the likes of Brook Hill still making waves through the whiskey market. I got to taste Frank's single barrel at a tasting event with Pete and Pablo in Boston back in August of 2024. After one taste, I was fairly certain I knew where it was from. The hints are hiding in plain sight, right there on the front label. After three individual tastings, I'm ready to give you the inside scoop on what my taste buds picked up on the A-025 batch of Old Cassidy Kentucky straight bourbon whiskey. Let's dive in on a review! Company on Label:  Bottled by Rare Character Whiskey Co., Lexington, KY Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed blend of Kentucky bourbon mash bills Proof:  123° Age:  NAS, though there is a known 18 year bourbon base in the blend, likely with some 8-10 year barrels added in (this is my own speculation based on taste) MSRP: $200 Further identification:  Batch A-025 is the only batch from 2025 that I am aware of, though there was also another single barrel released for friends and family of Unicorn Auctions Nose:  Upon first pouring this, a big wave of bubblegum came wafting towards me. Bringing the glass to my nose after a bit of rest reveals almond, walnut, and delicate ambrosia fruit salad. A long, rolling inhale is full of an indistinguishable dried fruit medley bolstered by a bit of barrel funk. Light vanilla gives a good bit of Kentucky complexity, a nice find in this glass. I can't say I am immediately captivated by the nose here, but I'm curious enough to continue on for a taste. Coming back after a few sips pulls out aromas of simple, funky oak and crème brûlée. Late in the glass I still find myself befuddled by the rather muted nose compared to the palate, though if I dig, I can still find the light creamy vanilla and barrel funk with relative ease. The empty glass smells of a salted pretzel dunked in a bit of stone ground mustard, fading away before looping back into light sweet tart aromas. Palate:  My first taste is much bolder than the nose was suggesting. Big notes of ripe, black cherries and amaretto bloom into shimmering cinnamon and nutmeg. I find myself with an eyebrow raised, far more impressed on the palate than by the early aromatic introduction. Another small sip is complimentary and confirmatory: buttercream frosting, light cornflake sweetness, buttered cinnamon raisin bagel, and a long linger of salted caramel turn out wonderfully complex. A larger sip and swish are where I get a little lost as the flavors turn a bit metallic and convoluted; perhaps airy, small sips work best here. The mouthfeel is nice, not overly oily but coming across like a well-made vanilla syrup you might use in a latte. As I continue to work through the glass, a subtle development towards some more salty and savory characteristics occurs, trending out of the land of sweetness where we began. I find hints of roasted peanuts and creamy goat cheese before the cherry swings back in strong. Now drinking more like a cherry wine or cherry bounce cocktail, the booziness is beginning to build, showing off all 123 proof points while maintaining a silky safe mouthfeel that won't give you any burn. For my last taste I venture back into the larger sip territory to test the waters, but my qualm remains. The nuttiness that came around earlier is sharper, turning metallic again before settling into a medium-long linger filled with marzipan and goat cheese. TL;DR: Sweet, fruit-forward Kentucky bourbon with a fun little evolution on the palate Rating:  4/5 Really good. I want one of these on my shelf. With how much whiskey I have had from both Barton and Wild Turkey through the years, the hallmarks of both distilleries are written all throughout this whiskey. There may be a third distillery blending component I haven't fully identified, perhaps Heaven Hill with that light vanilla and nutty characteristic, though Wild Turkey is also certainly capable of those two flavor realms all on their own. My best guess would be a two-distillery blend, an 18 year Barton component with some 8-10 year Wild Turkey barrels thrown in the mix. All that doesn't really matter, so long as the whiskey is drinking good, which this certainly is! Overall, it's a really nice bourbon, one I am glad to have scooped up for $200 so that I could help steer folks in the right direction for their own palates. In the convoluted world of what feels like a new label every day, finding where to spend your hard-earned dollar is trickier than ever. Comparing this release to a great Russell's Reserve single barrel, I find a lot to love in both. While the Old Cassidy blend is going to be a little more dynamic and complex, a great single barrel is going to give you a clean and beautiful explosion of flavor at a cheaper entry point. 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.

“Nothing more completely baffles one who is full of trick and duplicity than straightforward and simple integrity in another.” – Charles Caleb Colton Did you think this was another one of those legendary Heaven Hill Heritage Collection releases at first glance? I did too—and didn't hesitate to spend the $150 that was asked of me at the register when one of my local stores got a few bottles in. It's a simple mistake when the marketing is so similar. They both come in a blue box, though the 90th Anniversary doesn't open middle-out like the Heritage Collection does. They both are the same bottle shape, with a duplicitously similar label, and even feature the faux tax strip over the cork that is a perfect match for someone just glancing over quickly. Can you spot the dupe? With luxury visuals and a premium price tag in tow, I set out to find out if the whiskey within was worth the price of admission. I have since sat down with this well more than the typical three sober tastings I call for in my editorial policy , even spending time cross-referencing quality against known highly rated finished reviews such as the two Heritage Collection bottles you saw above. Stay tuned for that, and for now, settle in for a thorough examination of Heaven Hill's 90th Anniversary bourbon. Company on Label:  Distilled and bottled by Heaven Hill Distillery, Bardstown, KY Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  78% corn, 10% rye, 12% malted barley Proof:  107° Age:  9 years Buy online:   Frootbat Further identification:  This is a 2025 release commemorating 90 years of independent family ownership , and is notably NOT part of the Heritage Collection series Nose:  On first lifting the glass, I find a molasses cookie and a hint of smoke flowing through my nostrils. Inhaling further, I find the aromas are inherently a bit dry and musty, sort of like a stale graham cracker. Hmm, after a little time in the glass, things start to get interesting... Mintiness jumps out as cherry juice tries to also find bearing, before both scents fall flat and the glass returns to simple molasses. Fickle oak comes and goes in reserved waves. As I find some black pepper aromas, I can't help but continue to find this pour rather stale in the nose. A whisper of vanilla can be found on the deepest inhales. After a sip there is a slight savory characteristic that develops, sort of like a smoky barbecue sauce. Eventually things once again return to a simple caramel and molasses medley. Late in the pour, some redeemable aromas begin to develop with the introduction of maple and walnut wood being worked in a busy woodshop. The empty glass smells like milk chocolate and burning newspaper. Palate:  Cherry juice and grenadine lead the way on the tongue before quickly fading into vague breadiness. The mouthfeel is on the thinner side here, leaving just a hint of passionfruit in the linger. Another quick sip is equally as short and straightforward. A longer sip and swish elicits more tingle, more pizzazz, and more fruit again. Overall it's a straight shooter, mixing in more fruit than the nose would have let on. With little to no evolution in the glass over time, I pick through until I find a watered-down version of cherry vanilla Coca-Cola. As I near the bottom of my glencairn, I still find my excitement tame and subdued. Light strawberry sweetness briefly impresses before melting into oblivion. My last sip is the most exemplifying of the Heaven Hill profile with vanilla frosting and light almond tones. The finish is nonexistent. TL;DR: Fans of light, smooth, and smoky bourbon can enjoy this at a surprisingly hefty cost Rating:  2.5/5 Okay whiskey. Nothing special about this pour. I can't say I was all that impressed with this pour. Given the marketing and packaging of this bottle, the comparisons to the Heritage Collection feel warranted. Tasting this bottle next to the likes of Heaven Hill Heritage Collection 17 year and the proximal 18 year release , there's no comparison to be made. The Heritage Collection releases are in a completely different league of their own, and this paltry contribution to the 2025 bourbon market fails to register completely. Compared to some other powerhouse pours that have come out of Heaven Hill in recent years, this bottling is pretty bland. There are so many other bottles on the shelf that you can buy for significantly less money than this that will give a more exciting experience. The market shift towards approachable whiskey that I have been noticing from the big distilleries is a sad one in my eyes. I don't normally talk about value, but this feels egregiously mismatched on a price-to-quality ratio... Just take some of my other recent Heaven Hill reviews: Elijah Craig Barrel Proof B523 (4/5), Heaven Hill Bottled-in-Bond 7 year (4/5), and Henry McKenna 10 year (4/5). All three of those options are objectively better without even considering price. Give me literally any batch of Elijah Craig Barrel Proof over the Heaven Hill 90th Anniversary bottling, and I'll be a much happier man. If you're looking for some more context here, feel free to check out my YouTube video on this bottle . I hate to admit that I regret buying this bottle from a brand that I otherwise love. 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.

Image provided by Green River Distilling Co. High proof fanatics, rejoice! Green River Distilling Co. is expanding its award-winning lineup with the launch of Wheated Full Proof Bourbon. In their press release, Green River mentions why the wheated recipe was next in line for their full proof designation: "Wheated bourbon represents roughly one-third of the North American Bourbon market, with growth projected through 2031, even as average prices continue to climb across the category (Allied Market Research). At the same time, enthusiast demand has increasingly tilted toward higher proof offerings, with 100+ proof bourbons dominating many top rankings and full-proof releases showing strong growth across the category." Why is full proof (also interchangeable with cask strength or barrel proof ) such a hot commodity? If you ask Dan Callaway, master blender at Green River, he will tell you that the full proof wheated bourbon "gives fans a richer, more intense experience of the wheated bourbon they already love." Image provided by Green River Distilling Co. It's pretty simple. The higher the proof, the less water is added to the whiskey, making it more flavorful. The lower the proof, the more water is added to already aged whiskey. Now, there are certain practices, like low barrel entry proof, that preserve flavors while maintaining a lower proof, resulting in a less "watered down" taste or mouthfeel, but for the most part, brands add water after the whiskey has aged. Introducing the water at the same time as the whiskey is introduced to the barrel for aging is what low barrel entry proof essentially entails. For more information on low barrel entry proof, check out this past review. So, it comes as no surprise that higher proof whiskey is generally favored among those in the whiskey community. Personally, I love comparing and contrasting a higher-proof version of the same mashbill. Sometimes the full proof offering wins the race. Other times, the lower proof version takes the trophy home. Higher proof does not automatically mean the whiskey will be better or even have more flavor. Sometimes it just means more alcohol. But since every palate is different, the mileage will vary. The proof is in the taste, though, isn't it? Which starts with our willingness to sit with a pour and be patient as the liquid acclimates to the room's oxygen and the temperature of the glass, and adjusts to the manipulation of its form: through swirling and sipping, for example. With intention, a pour can offer much more than what you would expect to find in a glass of bourbon, rye, or malt. It is with this mindset of practiced patience that I approach all of my whiskey reviews. Which brings us to the fun part: tasting the first batch of Green River Full Proof Wheated bourbon! Thanks to the fine people at Green River Distilling Co., I am able to taste this sample ahead of its public release. Will this be a bottle you will want to hunt down this year? Read on to find out! Company on Label:  Green River Distilling Co. Whiskey Type:  Kentucky straight wheated bourbon Mash Bill Percentages: 70% corn, 21% wheat, 9% malted barley Proof:  109.3 ° Age:  5 years (5 to 7 years) MSRP: $49.99 Further Identification:  Green River Distilling will present batches at variable proofs, ranging from 109 to 116, with the initial batch bottled at 109.3 proof Nose:  Some whiskies lead with a texture in the nose, and this one definitely does: sweet and soft. The aromas are a bit reserved, especially for a higher proof whiskey. What I can pick out at the moment is what I would expect: caramel syrup, powdered sugar, and a dusting of ground cinnamon. I decide to set my glass down for a few more minutes to see what transpires, and find that after those extra few minutes, it is pleasant and encouraging: melted butter, notes of vanilla frosting, candied ginger, and crushed sweet tarts. It's rather mouth-watering, and I'm eager to sip, but I'm curious what else the aromas have in store for me if I sit and let them relax inside my glass. The sweetness develops into richer tones over time, with notes of buttercream frosting and vanilla pudding balanced beautifully with the cinnamon and pepper wood spice. As more time passes, more notes pop up: muddled strawberries, browning Honey Crisp apple slices, and a whiff of floral perfume. I'm eager to taste now. The aromas have transformed into tones I find in older aged whiskies after I return from a few sips. I find oiled leather, clay, and notebook paper. As the liquid continues to disappear, the wood spice ramps up, turning the aromas a bit hotter than my initial experience. The empty glass smells like tootsie roll wrappers, dusty dirt, and wildflowers. Palate:  Immediately, I'm overtaken by how wonderful this mouthfeel is with complementary flavors of soft sweetness. There are sweet tarts, vanilla frosting, and cinnamon buns. The whiskey in my mouth doesn't feel too hot on my fresh palate, and slides down my throat nicely with a welcomed warmth this cold afternoon. The linger reminds me of pancake crumbs soaked in honey with a cup of black tea on the side. This is good. Another sip amplifies the fruit and wood tones, with sliced apples covered in ground cinnamon, a side of toasted wheat bread, and melted butter. Additional sips have my shoulders dancing, transporting me to the early evening hours of an outdoor music festival where lightning bugs blink in rhythm to the music. As I near the end of my tasting experience, I'm pleased that the flavors have remained rich and well-rounded. The flavors continue to complement each other in a crushable way, which is a testament to this hour-long sit. TL;DR: A lovely, sweet bourbon with the right amount of heat and spice Rating:  4/5 Really good. I want one of these on my shelf. When a full proof option of an already-favorite lower proof offering comes onto the scene, the buzz it generates can be quite exciting. I admit that the 90-proof bottle of Green River's Wheated Bourbon isn't on my shelf, but bet your bottom dollar I'll be searching for both the original and the full proof offerings as soon as possible! 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.

What hallmarks do you look for in small distilleries? Is there something you gravitate toward without realizing its importance until the pattern is established? Perhaps you seek out pot-still production, for example, or you look for a brand's commitment to preserving the historical ways of crafting whiskey, or you enjoy a passionate focus on local ingredients. Whatever the reason, I wonder: are consumers being too hard on the little guys who are pursuing their passions? I don't think so. Committing to a bottle of whiskey from a micro or craft distillery is an investment that comes with a higher price tag than, say, a bigger distillery. I'm certainly not a numbers person or an expert on profit margins and losses, but I can speak as a small distillery enthusiast who is intentional about my purchases and pours. Weldon Mills Distillery , located in Weldon, North Carolina, is a micro-distillery that both distills and crafts unique blends of whiskey, gin, rum, and vodka. That may seem redundant to read, but many small distilleries start out with sourced whiskey that they bottle themselves while their own stock is aging. So, it is important to note. Founded in 2018, Weldon Mills has two locations on the Roanoke River and offers both a distillery open to the public and a historic corn mill that serves as an event venue. In addition to the idyllic river views of the North Carolina landscape, the distillery proudly sources everything locally, from the water to the corn to the wheat and barley, directly from their home state. If you'd like to learn more about Weldon Mills Distillery, please visit their website . Our mission is to elevate life's moments, both big and small, by delivering the world's finest bourbon experience through a portfolio of elegant spirits defined by unmatched quality and craftsmanship Thank you to the folks at Weldon Mills for reaching out and providing the opportunity to try their whiskey. With certain hallmarks in mind and a palate ready to taste, I hope to offer a well-rounded review of a smaller distillery you may have never heard of before, so you can be a more informed and intentional consumer. Now, onward to the fun part! Company on Label:  Weldon Mills Distillery Whiskey Type:  A blend of straight bourbon whiskeys Mash Bill Percentages: Undisclosed Proof:  114.9 ° Age:  At least 2 years MSRP: $64.95 Further Identification:  Weldon Mills uses a three-grain mashbill with locally grown North Carolina corn, malted wheat, and barley Nose: Before I even lift the glass to my nose, I can smell the whiskey wafting from the table next to me. Once the rim of my glencarin is nestled cozily under my nostrils, I inhale robust and oily aromas that initially lean quite doughy. A second inhale ushers in pronounced cinnamon spice and rich caramel, and it has my mind relaxing into the familiarity of bourbon. Swirling the liquid releases additional wood spice, notably clove, with flashes of candied orange and baked apple pie. Digging my nose in deeper, which is quite easy even at this proof, I find subtle vanilla tones and the slightest hint of pepper. After a bit of rest, the welcome back has taken on richer tones of cinnamon buns, glazed donuts, and flaky pastry dough. Returning to the nose after several sips deepens the aromas into notes of steamed cappuccino and milk chocolate-covered orange slices. As the liquid disappears in my glass, the aromas hold steady, where each whiff is a reminder of what consistency smells like during a long sit with a dram. The empty glass smells of sweetened tea and damp hookah ash. Palate:  The first flash of liquid on my tongue has my eyes widening ever so slightly—this is silky! Steaming pour-over coffee, vanilla biscotti, and cream cheese coffee cake overwhelm my taste buds in a surprising and enjoyable way. The mid palate presents a nuanced flavor of hay and "craft", standing tall and proud as a lovely heat and cinnamon sugar spiced finish rounds out my first sip. The linger is medium in length with flavors that remind me of ginger tea and melted sugar cubes. Another sip isn't as coffee-forward as the first and now welcomes in fruit tones: orange marmalade, and stewed plums drizzled with vanilla frosting. Additional sips blend the flavors already tasted while offering new ones along the way, with pops of root beer, hot chocolate, and semi-sweet whipped cream. The cinnamon and underlying orange tones remain the common thread among the other mingling notes. The lingering layers, with each sip, leave behind earth tones, like corn husks and spring rain. As I approach my final sip, the flavors begin to join as one, tying a lovely bow on this tasting experience. TL;DR: Expect a comfortable and enticing flavor profile with a silky smooth palate Rating:  3.5/5 Good enough. There's something to enjoy here. This is an excellent dram to liven up your taste buds while not overextending your palate into unfamiliar territory. The smell and taste of North Carolina grains are not masked or hidden, which may pose a challenge for some. With additional aging, I do think the aromas and flavors will shine in ways that could make this a wow-worthy whiskey. For that reason, Weldon Mills is absolutely on my radar! 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.

Photo provided by Bardstown Bourbon Company January 27, 2026 (Bardstown, KY.)  — Bardstown Bourbon Company, one of the most innovative distillers in American whiskey, will reveal a comprehensive packaging transformation across its core portfolio this year. The bold new design reflects the brand's continued commitment to pushing the boundaries of bourbon while maintaining the exceptional quality standards of their award-winning American whiskey portfolio. Strategic Brand Evolution Enhances Retail Visibility with Palette That "Pops" on Shelf The packaging update marks a strategic visual evolution of Bardstown Bourbon that speaks not only to the forward-thinking ethos that defines the brand, but more clearly to the premium spirit within. The refined modernist aesthetic keeps the brand's signature bottle shape while introducing sophisticated design elements that strengthen the brand's positioning. Key design updates include: Enhanced Visibility on Shelf: Secondary labels and bold tyopgraphy, plus distinctive iconography Improved Product Clarity: Prominent designations and intuitive bar calls for each expression Refined Color System: Strengthens visual separation and SKU differentiation Premium Materials: Soft-touch label substrate adds density and distinction, elevating the bottle's feel and presence Authenticity through Iconography: Debossed topographical map nods to place of origin, offering a tactile bridge to Bardstown's push to challenge boundaries while honoring time-tested tradition Sealed with a heavier weighted cord, the elements merge thoughtful, minimalist design with genuine personality that ensures each expression "pops"—both on retail shelves and on the back bar. Thoughts and reactions from the Amongst the Whiskey team can be found at the bottom of this page . Strategic Redesign Furthers Brand's Innovation Strategy "Our new packaging amplifies what made us who we are: bold, innovative, transparent and high-quality. Every element, from our beautiful bottle to the premium materials, tells the story of our unwavering commitment to excellence while signaling our evolution as a brand that is ready to boldly step into the future," said Pete Marino, President of Lofted Spirits. "At Bardstown, we are constantly pushing ourselves to redefine what premium means in today's market while staying true to the values that earned our customers' trust. This packaging is another part of our promise that innovation and tradition can coexist beautifully, creating something that honors our legacy while writing the next chapter for our story." The push to redesign emerged as the brand scaled with nationwide distribution. While well-known within the whiskey industry, the packaging was recessive on the shelf and failed to provide clear differentiation between expressions. The project began with deep market research and national agency support before it was ultimately brought in-house and overseen by Design Director Ron Jasin. Bardstown Bourbon Company worked with international printing house Eurostampa , which specializes in premium spirits packaging. New Single Barrel Offering Included in Phased Rollout The refreshed design will begin rolling out in early spring on Bardstown's core productions: Kentucky Straight Bourbon Whiskey, Bottled-in-Bond, High Wheat Bourbon, and Kentucky Straight Rye. Later in the year, the refreshed design will expand to the brand's Single Barrel Program, Discovery Series, and award-winning brand collaborations. Along with redesigned packaging, a new single-barrel option will be added to the brand's by-the-barrel program. In addition to Kentucky Straight Bourbon and Rye Whiskeys, barrel buyers will not be able to select a Wheated Bourbon from the same 20% wheat recipe that comprises Bardstown's Bottled-in-Bond. This latest evolution signals not just a design update but a reaffirmation of Bardstown Bourbon Company's commitment to pushing the boundaries of bourbon through innovation, transparency, and world-class American whiskey. "The labels have changed. The standards haven't," said Dan Callaway, Master Blender. "Inside these beautiful bottles is the same award-winning whiskey—the consistent quality that defines our pursuit of what's possible." Thoughts from the Authors From Jes: If you were hunting bottles in 2023, then you may remember the moment when Bardstown Bourbon released its first core products. I certainly do, and they were quite difficult to find at first, and for good reason. The inaugural release of core products from a well-respected brand at a price that wouldn't make consumers second-guess pulling it from the shelf was exciting news! When I finally found the bottled-in-bond expression, I was elated. Aside from what I heard was going to be great bourbon, I absolutely adored the bottle design, particularly the back image of the tree. Unfortunately, the redesign eliminated this detail, the designs shown through to the back of the bottle, which was something I had actually considered a visual staple for Bardstown Bourbon. I will miss seeing the pretty artwork through the bottle, but as someone who enjoys clean, concise labeling and appreciates transparency right there on the label, I believe this design shift will further highlight Bardstown's diverse profile and visibility on shelves in a positive and necessary way. From Nick: This label is definitely eye-catching, with that front label highlighting what people really need to know at a glance. The wheated bourbon enthusiast, in particular, might be more apt to try or buy when they see that bright blue, textured topographical background with the bold "high wheat" that gives them a raised eyebrow. What I appreciate most is that the transparent origin details, mash bills, age, and blending percentages all remain accessible to the more curious connoisseur. While my gut reaction is probably somewhat resistant to the change, favoring the detail-rich lore that Bardstown Bourbon Co. was built on, I understand the need to remain accessible to everyone in order to scale your business beyond the small cross-section of whiskey geeks who might typically peruse this site. I know I'll be looking out for their rye whiskey in 2026 and beyond. 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

I tasted this alongside an E.H. Taylor Small Batch as a bit of a bottled-in-bond battle. This was my first opening of the Heaven Hill BiB. I try not to review neck pours, but this is one of them where I did. Read the follow-up pour of E.H. Taylor Small Batch here . Company on Label: Heaven Hill Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: 78% corn, 10% rye, and 12% malted barley Proof: 100° Age: 7 years Further identification: I purchased this in early 2021 and reviewed it within the same year Nose: Bright, sweet, dry vanilla. Something else attached to it that resembles the smell of a fresh stack of paper. Candied apple. White pepper. A tobacco that is very light and masked in a touch of ethanol. Dry, old oak. Definitely primarily driven by vanilla & white pepper. Some extra char here yields a marshmallow note I've thoroughly enjoyed out of some Elijah Craig offerings. Some light raisin notes round this nose out well. Late nose is most enjoyable; it turns all sweet. Palate: Wow, unironically smooth. Incredibly balanced mouthfeel on first sip, with the pepper and a light zest forming in the center of the tongue. Vanilla is a permanent fixture around the rest of the mouth coating. This drinks just ridiculously silky smooth. The marshmallow bits of char here mix well with a rich plum. No matter how I chew this, I can't elicit any bite. The vanilla and paper I experienced on the nose crescendos very intensely on these chews, however. The linger is intensely long, driven by a recently acquired vanilla sweet lemon cake that breathes through my airways for the better part of a minute. The overall vibe is definitely explosive vanilla notes. Rating: 4/5 This is a whiskey that has stood the test of time. With consistently great vanilla flavors, this is one of the best values in bourbon still today. 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.

“Waste no more time arguing what a good man should be. Be one.” – Marcus Aurelius When I heard this year's George T. Stagg release crossed over the threshold beyond the magic hazmat number, I knew I had to track one down. While the bourbon hunt was a little slower to produce this year, the generosity of the whiskey community turned up strong. My dear friend Matt Long, also known as @rarewhiskeynomad or "Hazzmatty," sent along a sample for review. Matt runs an incredible community called The Whiskey Coalition , which I'm glad to be a part of. His family Christmas card this year was an easy 5/5 for me, and I am deeply grateful for his kindness as always in sharing this. You would be hard-pressed to find a more magnanimous man than Matt. He's the kind of guy that would make Marcus Aurelius proud. With my review of the 2024 George T. Stagg turning up a perfect score, let's see if 2025 can live up to the pinnacle quality that is expected out of a bottle from the Buffalo Trace Antique Collection. After Matt sent along this sample, I was able to track down a bottle of my own, which enabled me to taste this three times prior to my final review in accordance with my editorial policy . Tasting this side by side with the 2024 release enabled a thorough review and a well-reasoned rating, which you'll find below! 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, and malted barley) Proof:  142.8° Age:  15 years, 4 months Buy online:   Frootbat Further identification:  The 2025 George T. Stagg specs are detailed in their yearly release letter: Nose:  The nose leads with bold rickhouse funk, laden with rich caramel tones that exude an immediate elegance. While the complexity takes a little while to warm up, I start finding raspberry meringue roulade and vanilla tones first before the pervasive oak begins to let more notes free from its grasp. Light chocolate and confectioners' sugar dance in the nostrils. Sun-warmed farm fields come to mind as I inhale with happy, closed eyes. While there's allspice, black pepper, and clove aromas, they have all been softened by the chocolate tones, the general creaminess, and a wonderful aroma of homemade bread baking in the oven. I cannot believe how exquisite this feels in the nose without a hint of heat or any of the hazmat proof. After a patient rest, a mixed berry fruit compote tone begins to develop, giving texture that wasn't there before. Blueberry pie and stewed apricot build well on deep inhales. I am still amazed by the approachability here... After finally jumping into a sip, I return to a nose filled with beignets, molasses, and just a dab of butterscotch. An infinitely long inhale plays the story above on repeat, inducing only smiles and chills. The empty glass smells of cherry bounce and warm, bakery-sweet monkey bread. Palate:  My first sip shows up in a big way with more cherry than I know what to do with. It's juicy and mouthwatering on the tongue like sucking on a Jolly Rancher before coconut and cream shimmer off in the elegant linger. This is a beast of a bourbon that doesn't seem to taste like previous releases. The added nuance of that really fun coconut layer definitely sets this bottle apart in my mind. Another sip to reground me shows off decadent caramel monkey bread and cinnamon swirl sourdough. Goodness, this is good. The central theme of this pour is definitely that luscious cherry characteristic, which weaves its way throughout the entire experience. Sipping later into the dram reveals more candy shop sweetness, now leaning towards Sweet Tarts and Smarties, two nostalgic hits from my upbringing. I admit I am taking the smallest sips possible to preserve every minute of this pour, because this is damn delicious whiskey. Another poke into the glass as the liquid level is getting painfully low produces crème de menthe pie and a new layer of creamy caramel. My last sip is like a fond farewell to a friend with bodacious pear tart, nutmeg, peach flambé, and cherry dump cobbler layering out like a kneading cat in an infinitely long finish. TL;DR: Cherry for days on an elegant and refined profile that belies the hazmat proof Rating:  5/5 Pinnacle whiskey. A true rarity in quality. After having a taste of this, my desire to hunt down a bottle was multiplied tenfold. I am grateful to have done so since then, and this enabled a deeper understanding of the inherent quality of this incredible bourbon. Comparing this pour to the 2024 George T. Stagg tells me everything I need to know. The 2025 release is better in every way, unless you are looking for a bit of that punchiness. If you like a whiskey that smacks you around a little bit, the 2024 is going to do that a bit better. As far as depth of flavor, evolution through complexity, and refined elegance, the 2025 bottling of George T. Stagg is a perfect whiskey in every way. This just might be the bourbon of the year. 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.

“The wise are instructed by reason, average minds by experience, the stupid by necessity, and the brute by instinct.” – Marcus Tullius Cicero If you are on the hunt for Stagg this year, you have come to the right place. I have had the good fortune of trying most of the existing Stagg Jr. releases through the years and regularly recalibrate my ratings against previous batches. You'll find my full power ranking at the Stagg Hub , your one-stop shop for all things Stagg Jr. and George T. Stagg. It has all the proofs, the rankings, the history, and more. It is through this lens that I am ready to examine the 3rd batch that was released at a strangely quick pace in the winter of 2025. 2025 Batches by Proof/ABV 25A : 126.5° / 63.25% 25B : 126.9° / 63.45% 25C : 125.6° / 62.8% 25D : 129.2° / 64.6% As I wrote in my review of batch 25D , I think Buffalo Trace needs to slow down on the release pace and hone back in on quality. I would much prefer to see two releases that knock my socks off than have to spend so much time informing folks which batches are worth scooping versus leaving on the shelf. Part of why I decided to go so deep on reviewing Stagg Jr. batches was because I was the guy standing in a liquor store back in 2018, staring at 5 different proofs without any sense of what the differences between them would be. I had no clue which ones were good or if any of them were worth haggling over. I am glad I took that risk back in the day, and I hope this review puts you in a more informed position than I found myself in back then. 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, and malted barley) Proof:  125.6° Age:  NAS (though rumored to typically be around 8 years old) Buy online:   Frootbat Further identification:  This is the 25C batch of Stagg bourbon, which arrived in winter 2025 Nose:  As I get into my first smell of the glass, I find a wave of traditional bourbon caramel that runs right down the middle. Black pepper and allspice swing in gentle spice before a wave of decaying fall leaves takes over the experience. Long inhales are a bit metallic but settle into small pops of vanilla and caramel. I can't say I'm too excited yet nosing through, as the simple aromas come across a bit synthetic. After a long rest, things settle into a comfortable territory that is just simple, classic Buffalo Trace bourbon ramped up to a comfortable proof. Light toffee and candy wrapper aromas fill my nostrils late in the glass. The empty glass smells like graham crackers and vanilla Tootsie Rolls. Palate:  Putting glass to lips I find the black pepper and allspice the nose was touting, as well as the big sploosh of caramel that falls over the entire tongue in a scrawny, thin mouthfeel. Sampling again is a carbon copy of the first, a rather one-note caramel experience. Dutifully plumbing the depths reveals a bit of anise and burnt pancake scraps before a metallic linger takes over. For a seasoned Stagg Man, this is pretty disappointing overall, but if this was your first-ever Stagg batch, I don't think you would notice as much. Light raspberry tones start to ramp up late in the pour but fail to materialize in a meaningful way. As I continue to work through this pour, I find myself easily distracted with things other than the whiskey as it fails to capture my attention. My last sip is mundane yet enjoyable, with more vanilla tones proliferating on a medium-length finish. TL;DR: Crowd-pleasing, airy bourbon that doesn't quite suck Rating:  3/5 Middle of the road whiskey. An average showing. With 25D firmly in the dud category, 25C manages to elevate the experience quite a bit. While it doesn't soar as high as some other batches I have reviewed , if you can find this at MSRP, I am sure it'll be a crushable bottle for you and your friends to enjoy. If you are a more tenured enthusiast like me, you'll want to seek out batch 25A or 25B for a little more quality. If you find this style of honest review appealing, consider subscribing to my once-monthly newsletter , where I give the inside scoop on all kinds of whiskeys that are worth hunting as well as which ones to skip. Cheers! WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.