Oh the places you'll go, the barrels you'll pick! When Derek and I set out to start picking barrels together for the state of Massachusetts, we had no idea we'd be doing this many every year. This one was another fun one for me, as I'm a bit of a curmudgeon when it comes to Old Forester barrel proof picks. More often than not they come off too hot to me. I've explored plenty of samples from a multitude of stores at this point, so I know what works and what doesn't. Let's dive in and find out why we chose to pick this barrel! Company on Label: Old Forester Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: 70% Corn, 18% Rye, 10% Barley Proof: 127.8° Age: NAS Further identification: This is a Warehouse H, Floor 4 single barrel pick that I personally selected with Mass Bourbon Alliance in collaboration with Liquor Junction Nose: Cherry hots leap from the glass with emphasis. Notes of strawberry parfait, creamed corn and vanilla frosting build on layers of sweets. Deep inhales show off loads of macerated fruit skins; I find cherry, plum and blackberry. Below those notes sits a wonderful birthday cake aroma. Returning ones nose to the glass after a few sips reveals linen, white chocolate and bright oak. Red berries swing back in strong late in the glass. The empty glass smells of a multitude of bakery sweets. Palate: Right away this presents fruit forward with quite a punch. Think cherry with loads of cinnamon behind it. Most of these picks come off pretty hot, so make sure you’re in a good place for one of these heaters. Diving back in shows off layers of fresh bakery bread, black pepper and quite a bit more complex oak than I’m used to from Old Forester; it kind of reminds me of an older, cask strength version of 1920 with raspberry, dark chocolate and rich caramel tones. A longer sip and swish undulates hefty waves of raspberry, Necco wafer, Biscoff cookie, and leather. The finish is on the shorter end, but it’s not unwelcome for a pour with this much heat. At last sip the sweet tart flavors really pop while a touch of rye sits in the linger. TL;DR: Deep, rich flavor with plenty of heft to carry it through - not for the squeamish! Rating: YUM! Reminder that I never give numerical scores to whiskey that I personally had a hand in selecting, as I feel it wouldn't be possible to go in unbiased. I will say that this is a solid pick that I'm glad to share with our Massachusetts whiskey community. I've enjoyed it with a few folks already who have had glowing feedback. If you're in MA, get over to Liquor Junction to grab one of these today & let me know down in the comments if you get to try it!

Old Forester barrel proof picks can be hit or miss for me. This is a release that frequently runs too hot for comfort and drinks a little younger than I typically prefer despite aging in heat cycled warehouses. That said, every once in a while one of these really surprises me. Given this is a flash review and I'm short on time, I'll let some of my previous Old Forester write ups give you a better picture of the brand backstory. Let's jump into this! Company on Label: Old Forester Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: 70% Corn, 18% Rye, 10% Barley Proof: 128.5° Age: NAS (well known to typically run in the 4-6 year range) Further identification: This is a Warehouse I, Floor 1 single barrel pick done by Curtis Liquors in Massachusetts Nose: Molasses, caramel and vanilla jumps out of the glass first and foremost. Red berry notes fill in the holes where the heavier aromas are pulled off the surface into my nostrils. Plum, raspberry and raisin build well over time. Maple and walnut tones grace the near empty glass. Palate: On my first sip I find plenty of candied cherry, plum and sugary spice. The mouthfeel is thick, coating and sweet with red raspberries bubbling on the surface. Another sip continues to build upon the fruit forward base with a dash of bitters, orange peel and bright florals. It's quite the powerhouse of flavor, but the lower floor enabled this to be quite drinkable even at 128.5 proof. Sipping down near the bottom of the glass shows off caramel chews, cherry skins and peach rings. My last sip is a satisfying closeout to what would surely make a killer old fashioned. TL;DR: A fruit sweet expression that surprisingly doesn't bust the palate Rating: 3/5 (Decent. I can go either way on it.) Well, this one didn't miss, but I can't get over the fact that it's ultimately too simple for me to really get excited for. Comparing this to a Depot Liquors Warehouse I, Floor 8 pick that rang in at 136 proof, this is a walk in the park & so much better than that liquid magma. Consider this completely passable & enjoyable, but not something the whiskey nerd needs multiples of.

The concept with In Retrospect was to reuse and reimagine some of the components that went into previous Chapters. You might be wondering where the 7th component comes from if there's only been 6 previous releases. According to Jonah Flicker from Robb Report, this would be a component that is influenced by the 80% rye and 20% malted rye mash bill that was historically produced in Pennsylvania - one of the birthplaces of some of the most legendary whiskey in history. A little background digging turns up this recipe may be getting resurrected by the Stoll & Wolfe Distillery, a legendary meeting of the minds between Erik Wolfe and Dick Stoll - one of the most prolific master distillers of all time. You've probably heard stories about the legendary whiskeys bottled under the old A.H. Hirsch name. I've had the grand fortune of drinking some of that whiskey. I'll save the rest of this complex whiskey story for another day, as there are a lot of other subcomponents built into this blend. The Little Book website describes Chapter 7's release saying: Little Book Chapter 7, “In Retrospect,” is the seventh chapter in the Little Book Whiskey series. “In Retrospect” offers any curious whiskey drinker a chance to explore where American Whiskey can go by looking back to where it’s been. Now, with six chapters written, the seventh chapter of Little Book pushes the story ahead, building on what’s come before in ways not yet seen. Little Book Chapter 7 is a blend of seven different liquid streams, blending one liquid from each of the previous chapters, then adding a record seventh. “In Retrospect” is a nod to the past but also sets the course for what’s next, not only for Little Book, but Freddie’s continued journey as Eighth Generation Master Distiller of the Fred B. Noe Distillery. “Hopefully over the course of this journey, we’ve intrigued somebody enough to try something different”. Now let's see what the liquid in the bottle offers as far as quality and complexity. As always, I've given this 3 fair tastings on days I'm not tired or intoxicated to make sure this gets my honest analysis. Company on Label: James B. Beam Whiskey Type: Blended Straight Whiskey Mash Bill Percentages: Undisclosed proportions of bourbon, rye and malt whiskey mash bills Proof: 118.1° Age: 4 years (a blend of whiskeys ranging from 4 to 18 years) Further identification: This 2023 release is a blend of 18, 17, 9 & 4 year old Kentucky straight bourbon, 10 and 4 year Kentucky straight rye, and a 5 year straight malt whiskey finished in applewood smoked barrels; it is available now at an MSRP of $150 Nose: Praline ice cream jumps out of the glass upon first dipping my nose to the rim. Big, creamy vanilla aromas generate an intrigued eyebrow raise from me. Mmm. Beautiful hyper-aged barrel funk comes around after a few inhales. Bright and sweet floral tones proliferate in a distinctly cooling nose-feel, perhaps partly to do with the fact the temperatures in my house have been plummeting with the onset of Fall. Like the impending change of seasons, this glass comes across ominously sweet for what's to come on a sip. Big toffee tones scream 'Beam!' from the burnished bronze liquid below. Deep inhales show off some distinct corn and almond butter. As the liquid in my glass warms in my hand I find massive waves of floral tones with a robust spice backbone. Mace, allspice and vanilla bean dominate a lovely, complex body of aromas. Bursts of lemon frosting undulate in and out of perception. Returning my nose to the glass after a few sips shows a whiskey still very much ready to be enjoyed. Hints of tobacco, lavender and apricot has my nose in love. This is the type of glass that you can just sit with and nose for hours. Hints of malt can be found throughout this, but it still retains a primarily bourbon-forward profile. Late in the glass I find a fun note of Hot Tamales that reminds me of Willett bourbon distillate quite a bit. As my allotted volume of whiskey nearly expires, I'm impressed by the depth of wood tones still jumping out of this glass as rich caramel begins to dominate. The empty glass smells of raisin, plum and frothed milk destined for a cappuccino. Yum. Palate: At first sip a sweet custard base coats the tongue. Touches of plum dance in the tingling mouthfeel. Another sip hits upon a beautiful fresh cherry note; it reminds me of popping that first cherry into your mouth and it's crisp from just being rinsed under cold water. Without any sharp edges this whiskey is able to sing out notes of meringue, flan and and rich toffee. Thick gobs of malt Later in the glass earthy notes begin to amplify with more distinct wood and spice starting to build in on subsequent sips. The persistent backbone is a sweet vanilla linger that refuses to let the taste buds and salivary glands relax. Mmm - every sip has something to offer here. The overall experience is definitely classic, well-aged Kentucky bourbon shining in the forefront while some minor characters provide some background entertainment. My last sip is a wonderful scoop of vanilla bean ice cream over a wafer-style ice cream cone. The finish is medium with creamy tones abound. I am thoroughly satisfied with this glass. TL;DR: A wonderful return to classic bourbon notes with plenty of vanilla to go around Rating: 4/5 (Really good. I want one of these on my shelf.) Freddie Noe, take a bow! That nose is incredible. I'm so excited that I can look forward to this release again. After the incredibly disappointing whiskey that was released under Chapter 6, I am glad to see a more traditional profile being blended here. Experimentation is grand, but you're not supposed to try to sell the failures. Despite being an exercise in blending, this release proves Freddie definitely has the chops to be called master distiller at the Fred B. Noe Distillery. I'm always willing to give folks another chance, and I'm certainly glad I picked up a bottle of this release to do just that. Comparing this to previous batches I'd say this batch is most reminiscent of Chapter 3. Chapter 3 also produced a lot of those really big vanilla style notes, but it also layered in a bit of extra nougat which was nice. Many would probably regard Chapter 3 as the best blend of the line, but I will continue to make the case for Chapter 2 that delivered some incredible citrus notes due to that hyper-aged Canadian stock. I would put Chapter 7 ahead of Chapter 3 due to the extra floral and spice complexity. The closest other comparison for the new blend here would be Chapter 5. Revisiting 5 shows a whiskey that has more citrus than the new batch. Chapter 4 has much more stone fruit and doesn't share many other parallels. Chapter 1 is unfortunately still boring, 2 is still the best, and 6 is still pretty bad. In Chapter 7 I do manage to taste something from everything prior, and I thoroughly enjoy which components have been highlighted on the final product. All in all "In Retrospect" proves its name with Freddie likely looking back on past successes and failures, and this sets a new bar for Freddie to try to clear next year. Little Book Chapter 1 Through 7 Ranking: Chapter 2 > 7 > 3 > 4 > 5 > 1 > 6

We've got a double header! This Atlanta, Georgia distillery is just starting to come of age and make a splash in the whiskey world. When my good friend Matt (@the_whiskey_fly) invited me out to his home state to pick barrels with him, I couldn't say no. We managed to assemble an epic picking team for the occasion. I'd like to thank Whit (@_whitskey_) for showing us a fantastic time. It was incredibly fun exploring a distillery that I had honestly never heard of before, and you might be in the same boat. Let this be your introduction. ASW began distilling in 2016. Presently their master distiller Justin Manglitz and distiller Whit Hagemann are clearly having too (two?) much fun with their jobs. Regardless of personal perception, it's been a refreshing change of pace from the rest of the industry to follow along with their journey. You, my dear reader, have an incredibly unique opportunity to experience ASW distillate; make sure to follow @the_whiskey_fly on instagram for some more information on when these two barrels will be available for retail purchase from Shared Pour. Without further ado, let's get on with the whiskey. Fiddler Soloist Straight Bourbon Whiskey Company on Label: ASW Distillery Whiskey Type: Straight Bourbon Whiskey Mash Bill Percentages: 56% Corn, 14% Wheat Malt, 10% Rye Malt, 10% Munich Malt Barley, 7% Rauch Smoked Malt Barley, 3% Chocolate Rye Malt Proof: 115.2° Age: 5 years Further identification: While ASW does house some sourced whiskey, this barrel was filled with all their own distillate; this was also a long term experiment for the distillery where they used a barrel which was spiral cut on the inside to increase surface area interactions Resurgens Rye Whiskey Finished in Port Casks Company on Label: ASW Distillery Whiskey Type: Rye Whiskey Mash Bill Percentages: 100% Malted Rye Proof: 114.6° Age: 4.5 years (2 years, 5 months in new oak & 2 years, 1 month in a port cask) Further identification: This too is all ASW distillate and one of the first ever releases of this style of whiskey outside of the distillery shop; it is one of 4 barrels in this style in the ASW warehouse Fiddler Soloist Spiral Cut Barrel Notes Nose: Holy chocolate batman! It's thick and pervasive with sweet milk dud notes. Nosing further I find classic, level oak, demerara sugar tones and funky malt. Leathery funky textile tones soon sweep into the glass in an act that has never before been seen in whiskey. Gunpowder and cast iron notes produce an inquisitive, upturned eyebrow. Let's sip. Coming back to the nose I find dank aromas the might turn up in an old horse barn. Brown sugar, maple bacon and black pepper are fun finds. Deep inhales show off the many intricacies of wood here. The empty glass smells of banana bread, toffee and an old knick knack store with handmade candles. Palate: My my, that's a funky bunch of coconuts; particularly husky, this whiskey presents incredibly unique. Another sip shows off dark bread, cinnamon powder, leather and savory dried peach. Malted milk balls are the most dominant flavor here with subtle background tones of black coffee and heavily toasted wheat bread. My last sip highlights sawdust, ash, damp soil, and spent coffee grounds. This doesn't drink like anything you've had before, so be ready for that. TL;DR: Incredibly unique, earthy breakfast funk Port Finished Resurgens Rye Notes Nose: Chocolate, malt and waffle cone jump out at me first on this. Deep inhales layer in vanilla bean, fig and almonds. All of this comes together to remind me of an ice cold Choco Taco. A swirl of the glass unleashed some of the barrel funk and rye spice that was lurking under this sweet factory. Raisin, yogurt, raspberry jam, and a hint of black pepper form a lovely, creamy nose-feel. The juicy red berries, chocolate and vanilla tones can't be understated here. Let's have a sip! Returning my nose to the glass reveals more Summer berry trifle tones that make me smile. Patchouli aromas give off a deep, rich muskiness to this dram. The empty glass smells of nilla wafers, oiled wood and camping in a pine forest. Palate: My first sip is an explosive medley of roasted chestnut, tobacco and smoked maple syrup. This is certainly an incredibly unique sip as I cock my head in curious exploration. Going back for another sip layers in the deep raisin, fig and milk dud candy. As I continue to explore this glass some of the funk from the start begins to fade away, leaving behind crème fraîche, caramel and hints of rye softened gently by many years in oak. My last sip shows off a hefty punch of funky grape skins, anise and allspice. Overall I'm impressed by the heavy funk all throughout this balanced by the youthful exuberance of a the old Maryland/Pennsylvania style of whiskey made in the modern era. TL;DR: Choco taco nose, funkadelic milk dud palate Rating: Two natural born winners, but the Resurgens Rye shines That Resurgens rye barrel is a real treat through and through. I'd recommend the Soloist pick for folks who enjoy Chattanooga Whiskey, Maker's 46, and Old Elk Bourbon. Fans of A Midwinter Night's Dram and Joseph Magnus will find the Resurgens Rye to be up their alley. Shout out again to @the_whiskey_fly for inviting me and cheers to our picking team for putting in the work to find a winner: @thebourbonwhiskeylibrary @buckheadbourbon @brisket_babe & of course @mrs_fly958 Links to grab yours off Shared Pour: Fiddler Soloist Spiral Cut Barrel Port Finished Resurgens Rye

I don't think I've ever opened a bottle faster than this one... I knew I wanted to get into this fun new blend from the Booker's experimental division right away. I first posted this review to my Instagram, but I gave it another try to make sure my notes were good and my rating was accurate. Let me know if you have tried this one and what you thought of it! Do our notes agree? Company on Label: James B. Beam Whiskey Type: Blended Whiskey Mash Bill Percentages: Undisclosed Proof: 117.4° Age: 4 years (a blend of 4-5 year whiskeys) Further identification: This 2022 release is a blend of 4 year straight malt whiskey finished with cherrywood staves, 4 year straight malt whiskey finished in applewood smoked barrels, 4 year straight malt whiskey finished in hickory smoked barrels, 4 year straight malt whiskey finished with maplewood staves, and 5 year Kentucky straight bourbon; it is listed as recipe 063 and it was commingled by Freddie Noe Nose: Caramel and breaded banana foster. Funk, malt and light savory spice. Fig shows up lightly with cream. Oh wow, after it opens up a little bit the young oak really starts to show up. I get a rubber characteristic like latex gloves too. With a little resting the nose returns to a malty caramel. Faint maple spice dances. I get a lot of Cleveland Whiskey vibes from this. Gingerbread is an awesome late addition to the aromas on the glass. Wow the smoke from the palate comes through clear as day as the glass nears empty. The empty glass smells of chocolate, railroad ties and Ovaltine malt candies. Palate: Banana transfers well upfront with smoldering plum spice. I find youthful oak, lemongrass and mint. The mint is tied to a chocolate note like a thin mint; bright wintergreen cools the tongue. Hints of nuttiness and a persistent smoke linger on the tongue. Funky spices. I dig the profile overall when you evaluate it on its own. As soon as you compare it to another whiskey though, that luster fades quickly. The finish is medium with banana, pear and Chardonnay sweetness; yummy at times! The youthful banana is ever present from the high malt characteristic (similar to younger Old Elk bourbons) which just cannot be shaken once you find it. Rating: 2/5 (Not good... Doesn't please my palate.) This pour benefits from time and patience & I’d definitely want people to give it a few tries before jumping on the “it’s too young” train here! Admittedly even though I initially didn't think it tasted young, on my second pour of it I definitely do now; it actually manages to drink below its age for me. This pour definitely started a bit underwhelming, but it ended up quite complex and unique. I would not suggest you drink this after having some higher proof offerings or higher age statement whiskeys. For some extra perspective to the other Little Book releases, I'd probably put this somewhere on-par with Chapter 1. Actually - I still have Chapter 1.... Let me decide that here and now. Hmm. Yeah - Chapter 1 comes off as a nice reprieve from 6. I get some nice bubblegum flavors that are sweet, refined and conditioned compared to Chapter 6. My official ranking is thus (slipping in 5 I just revisited offline): Chapter 2 > 3 > 4 > 5 > 1 > 6 I typically leave out the relationship to cost in all my reviews when possible, so I will leave that up for you to decide based on the flavor profiles I laid out above. It is definitely a uniquely crafted offering and I will let the rest of the whiskey world debate over the price / value of this as a separate discussion. Cheers!

One could stay busy all year long as a whiskey reviewer with how many unique releases Heaven Hill puts out... The Elijah Craig Barrel Proof releases are the ones that I try to never miss out on. They have historically agreed with my palate in general and I think their blending team is absolutely fantastic at what they do. They definitely still have duds every once in a while, so I'm here to make sure you know which ones those are! Let's cut to the chase. Company on Label: Elijah Craig (Heaven Hill) Whiskey Type: Bourbon Mash Bill Percentages: 78% Corn, 10% Rye, 12% Barley Proof: 124.2° Age: 11 years & 5 months Further identification: Batch B523 is the second release of 2023 and it is the first batch to drop the typical 12 year age statement for this release Nose: Bright cherry jumps out of the glass first amongst deep leather tones. Strawberry pie and heaps of whipped cream create a deeply inviting aroma. I can't resist an early sip here. Coming back I find vanilla bean ice cream and level oak have created a creamy fog atop the glass. Deep woodshop aromas and pungent graham cracker tones proliferate late in the glass. The nose is rather simple and easy, but the aromas it does produce are so, so delectable. The empty glass smells of classic well-aged Kentucky bourbon: leather, butterscotch, cherry, caramel and black pepper all culminate in a wonderfully complete blend of aromas. While nosing this is fun, where this glass really shines is on the palate. Palate: My first sip is delectable with Hershey's strawberry milk. The profile on this glass is incredibly vanilla forward - a fairly typical dominant flavor for Heaven Hill. It reminds me a touch of creamy horchata. Talk about crushable... This one just begs for another sip with the perfect level of sweetness. Indulging, I find the same creamy vanilla profile coats every surface of the mouth in a long, slightly effervescent linger. Touches of praline, graham cracker and Easter candy give just enough depth for this to be worthy of savoring. Mmm. Suddenly the faint candied nut flavors that were hiding in the background become the star of the show. Candied pecans with that rich, buttery texture swing in before soft cocktail cherry notes trail off slowly. A longer sip and swish produce great heft with no heat; cinnamon raisin bread and peanut brittle arm wrestle a bit before the big brother of vanilla swoops in to break things up. Everything about this glass is playful, lighthearted and delicious. It feels as welcoming as the friendliest home, delivering that bread-in-the-oven comfort of a homemade meal to come. My last sip is liquid dessert. Cherry pie, cinnamon, vanilla extract, and infinite undulations of scrumptious praline leave me longing for any other whiskey that can produce that array of flavor. The finish is long, smoldering and sweet. Just lovely. TL;DR: Very on-brand for Heaven Hill & extremely crushable Rating: 4/5 (Really good; I want one of these on my shelf.) Dropping the 12 year age statement? I couldn't care less - it's 11 years, 5 months. If the blenders call this close enough & it still tastes good then let's book that win. I'm just glad they still ventured on the side of clarity; I would certainly be more up in arms if there was no age statement. One has to worry if this is a slippery slope for the future though. Will the age statement be dropped altogether in 2024? Regardless of age, one has to ask... did they put crack in this release? It's incredible how much this one makes you want to keep sipping. If you can't tell by the fill level on this bottle (I had help), I've clearly been victimized by the deliciousness of this batch. It's not quite exceptional whiskey - not grand enough to earn my 5 score, but it certainly has a place on my shelf for the foreseeable future. As such, it's earned my 'Keep Amongst the Whiskey' distinction which sort of functions like a +0.5 to the final rating if you want to read it that way. I originally intended it to be something that (regardless of score) meant that I wanted to always have a bottle of it on hand, but I think the addition to the base score is totally fair and something I am considering incorporating into my standard moving forward. Let me know down in the comments if you agree or disagree with this strategy, or feel free to join the discussion on IG. Cheers!

If you read my first Southern Star review on a cask strength wheated bourbon coming out of Statesville, North Carolina then you HAVE heard of Southern Distilling Company. When I found out this distillery also had a rye, I knew I had to reach out and see if I could try it. With the wheated bourbon shining as bright as it did, I had high hopes that their team and their stills were up for the extra challenge of figuring out how to do rye whiskey right. Southern Distilling Company was kind enough to provide me with this bottle at no cost to me so that I could review it with no strings attached. My evaluation methods always put honesty first & I don't ever let gifts impact my final ratings. Let's dive in on the Southern Star Double Rye notes. Company on Label: Southern Distilling Company Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: Assumed to be 51% Rye, 39% Corn, and 10% Malted Barley Proof: 88° Age: NAS (therefore a minimum 4 years) Further identification: This is release number 009 that was distilled and produced by Southern Distilling Company; this bottle carries an MSRP of $34 Nose: Mmm, my favorite style of rye jumps right out of the glass; this pour is quite citrus forward. Juicy lemon, grapefruit and strawberry banana smoothie notes are soft yet powerful up front. Deeper inhales produce deeper complexities of cardamom, black pepper and just a hint of clove. As the sweeter citrus tones get consumed by my searching inhales, delicate layers of Werther's caramel and the woody-metallic combination of aromas the exterior of a whiskey barrel can produce rise to the nose. As I continue to nose through the glass I find things have taken on a simple 'clean' feel. Let's have a sip before moving on. As I arrive back with my nose in the glass after a few sips I find the barrel influence to have been amplified. To me it smells like a woodshop hard at work: planing, chopping, shaving, drilling and other woodworking activities all producing shavings and dust. It smells like quality wood, not general construction lumber. Working through those layers I find touches of lavender and fresh beeswax. This glass is just right to be able to stick your nose all the way in and not get burned. The overall profile is generally quite sweet and constantly evolving. I can't find anything I don't like in this glass. The (sadly) empty glass now smells of delicate rose, light bread and salted caramel brittle. Palate: Just like the nose - this immediately elicits a 'mmmh' from me. Lemon peel, cardamom and grapefruit translate perfectly from the aroma to the palate - it's as if you took a carbon copy of the ester calculus and layered it onto a dissolvable strip on my tongue. Another sip introduces bright, cool and sweet tones. Honeysuckle and juicy white grape flavors paint the picture of a perfect Summer sip. As I sip down lower in the glass I find a silky, creamy mouthfeel that pops with a flash of citrus zest before settling down slowly like a balloon with a pinhole leak. The finish is long and fruity with a wide array of tropical and citrus flavors. Sipping through this leaves the whole mouth coated in a beautifully delicious, oily film. My last sip is a doozy with lemon peel and light pepper dancing on the tongue before raspberry, plum and prosecco notes produce an effervescent, long finish. Delicious. TL;DR: Well crafted whiskey with plenty of citrus tones Rating: 4/5 (Really good; I want one of these on my shelf.) I'm once again incredibly pleased with how well this North Carolina whiskey drinks; it seems evident to me that they've got all of the important pieces of making good whiskey figured out. They must have a great water source, climate, a cooperage willing to do things right (long outdoor dry aging periods to remove tannins), and a wonderful distillation process. This double rye is beyond thoroughly satisfying and I look forward to trying their Hunting Creek rye next if this is any indication of how good their whiskey is.

It's time for another Stagg (Jr) batch! This one is a bit of a head scratcher, coming onto the scene in early 2023 bearing the label "22A"... This comes significantly later than the bottle labeled 22B, and was almost immediately followed up with a 23A batch that has started to circulate as well. If the batches have your head spinning, here is a table with all the batch information I have, the proof of the release and the approximate release date. Alright, let's dive in on 22A and see if this batch is a little more impressive than 22B was. Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill #1 (Low Rye < 10%) Proof: 132.2° Age: NAS (~8 years) Further identification: Batch 22A shows no new bottle or label design changes Nose: Brown sugar, leather and browned butter proliferate in a rich nose-feel that jumps right out of the glass. Savory-sweet confectioner's delights abound as delicious aromas of crème brûlée and maple candied bacon continue to pour out of my glencairn. Touches of smoke and black pepper suggest a heavy oak influence to come. Let's have a sip before we keep going. Coming back to the glass I find bountiful molasses, graham cracker and more brown sugar than the glass started with. A lovely note of cinnamon and warm apple pie cannot be shaken once found. The nose is wonderfully approachable straight through to the end. The empty glass smells of smoky and earthy honey. Palate: From my first sip I find classic Stagg notes: cherry hots, cinnamon and rich oak. The heft is not shy with this one. It does everything barrel proof Kentucky bourbon should do: it's big & bold, it sizzles in the mouth, and it gives a wonderful chest hug on the way down. Subtle tones of sweet candied apple sit in the linger. Easing back in for another sip shows off leather, plum and raisin. The mouthfeel is a bit drying as all 132.2 proof points creep across the taste buds like black treacle. Late in the glass I find that the heft subsides, but the long linger remains. Browned butter and cinnamon are still the main hallmarks of this fairly reputable profile. As the glass mixes with oxygen over time I find creamy vanilla tones start to layer in. My last sip is loaded with oak and cherry skins. It sinks through me like liquid warmth highlighting raspberry and simple syrup. Overall I'm left feeling like this is a solid sipper, but not overly remarkable. TL;DR: Crushable, classic Buffalo Trace bourbon Rating: 4/5 (Really good. I want one of these on my shelf.) This is probably the first Stagg batch that I would really call "crushable". Batch 16 was close - though it came across simple, but this has plenty of flavor without getting too hot. I've shared this with a few friends already and it's been nothing but good feedback.

On the surface one might find this label quite unassuming, but the Bomberger's name is a rich piece of distilling history. Michter's describes their resurrection of the label which predates their own brand inception on their website saying: Bomberger’s Declaration Distillery Bourbon honors the legacy of the former distillery known as Bomberger’s in the 1800’s and later as Michter’s in the 20th Century. Please join us in toasting and celebrating American Whiskey History with this outstanding small batch 108 proof Kentucky Straight Bourbon Whiskey. This 2023 release continues the Bomberger’s tradition of offering bold and beautiful 108 proof Kentucky Straight Bourbon with a rich and layered complexity due to a portion of the bourbon being aged in Chinquapin (Quercus muehlenbergii) oak. The Chinquapin oak utilized for the aging was naturally air dried and seasoned for three years before being toasted and charred to the exacting specifications of our Master of Maturation Andrea Wilson. In addition, some malted rye was used in the production of this bourbon. This is a bold and rich whiskey featuring its signature fruit and spice coupled with rich molasses and a complex, lingering finish that gives you something to savor. You read that right - 3 years of dry aging on the Chinquapin oak that was used to mature this whiskey. That's what most in the whiskey world would call 'doing things right'. More and more brands in today's saturated market are all too willing to cut corners to achieve production volumes faster. This release is a testament to the old, slow, patient ways of doing things that has produced incredible whiskey for hundreds of years. I won't wax poetic on the history again here, but if you haven't read the bourbon culture write up, you are clearly missing out. The label gives us a vintage style with simple naming, but layers in a bit of extra detail showing the size of this small batch blend (a meaningless, undefined term in modern bourbon). The bottle I was fortunate to grab is number 552 of the 2506 bottles produced under batch #23E1940. The 23 stands for the year it was released (which is doubly obvious given it states 2023 release directly to the right) and the E represents the month in which it was bottled. The 1940 is just a unique identifier so they don't mix up multiple releases from the same month & year. The Michter's core product neck labels also utilize this nomenclature that I have covered before. Now let's get on with the tasting! Company on Label: Michter's Distillery Whiskey Type: Kentucky Whiskey Mash Bill Percentages: Undisclosed Proof: 108° Age: NAS Further identification: This is bottle 552 of 2506 from batch #23E1940; this years release continues to carry the "Bottled by Michter's Distillery" statement suggesting the whiskey is sourced Nose: On first raising this to my nose I find classic cherry sweetness up front before waves of candied strawberry, raisin and caramel tones undulate in a rich, vibrant nose-feel. Level, sweet oak tones can be found all throughout this glass with zero traces of anything bitter coming from it. Graham cracker, brown sugar and a sweet medley of spice give this a well rounded profile. Overall the glass is quite sweet and easy to explore. Let's have a sip before continuing on. Sinking my nose down back into the glencairn before me reveals rich leather and the classic bourbon aromas that made me fall in love with this category of spirit years ago. Soft earthiness ebbs and flows across the boundaries of sweet fruit and creamy vanilla as the glass gets low. The empty glass smells of toffee, raisin and classic bourbon bliss. Palate: At first sip I get a sweet-tooth shock. Gobs of cherry pour out of this glass and proliferate on the tongue. The mouthfeel is fruit sweet, oily and creamy all throughout. It coats all the surfaces of the mouth with a fine buttercream frosting texture that isn't too overpowering, but very reminiscent of vintage National Distillers whiskey. Another sip amplifies the punchiness of the cherry. I find leather, crème brûlée, strawberry and graham cracker dancing in the glass. Continuing to work through demonstrates even deeper tones of cinnamon, allspice, black pepper, tobacco and nutmeg. This is delicious. Overall the glass is balanced, refined and deep with cohesive complexities around every corner. Working down near the bottom of the glass I find a delicate dessert of strawberries and cream. There's just the right amount of sugary sweetness where it doesn't come across cloying. Nerds candy, plum and raspberry jam finish out a well rounded, delicious dram. The finish is medium to long showing off cranberry orange bread and vanilla bean ice cream. Yum. TL;DR: Well-made bourbon through and through at just the right sweetness Rating: 5/5 (Just wow. One of my favorites.) Kudos to the Michter's team on this one. This is everything that a whiskey lover looks for in a bourbon. It doesn't do things over the top in order to get a wow out of people; this release delivers an exceptionally refined blend of what I can assume are some of Kentucky's finest well-aged stocks.

Shenk's is a release that Michter's Distillery uses to honor the rich history of the origin of their brand name. A once-per-year batched product that utilizes Kentucky whiskey today, though the true 'traditional' process would have originated from the Pennsylvania region, also where Michter's was first released by the Pennco conglomerate. While the brand dances around the true history with notes and flavors that are more serving to the popularity of the modern releases, I do thoroughly appreciate the preservation and honoring of a prominent piece of American whiskey history. Michter's describes the Shenk's story on their website, saying: Shenk's Homestead Distillery Sour Mash Whiskey honors the legacy of historic American whiskey figure John Shenk, who in 1753 founded a distillery that was to become known as Michter’s in the 20th Century. It is made in Kentucky according to the traditional Sour Mash process whereby a portion of the previously distilled whiskey mash (referred to as “setback”) is added into the next batch. This full-bodied small batch whiskey is 91.2 proof. Shenk’s is a Kentucky Sour Mash Whiskey made with a substantial amount of rye. The unique character of this 2023 offering results from its being produced with malted rye in the recipe. Additionally, for its maturation we utilized two different and quite special barrel profiles: a portion of it was aged in 18-month naturally air-dried and seasoned wood with our signature toast and char profile and a portion of it was aged in special toasted French oak barrels that were made from 24-month air-dried wood sourced from the Vosges region of France. They continue the legacy discussion further down, noting: In 1753, Swiss Mennonite farmer John Shenk founded Shenk’s distillery, which was later renamed Bomberger’s Distillery in the 1800s before having its name changed once again to Michter’s Distillery in the mid-20th Century. It is this great heritage that we honor with the release of Bomberger’s Declaration and Shenk’s Homestead which comprise our Michter’s Legacy Series. Notably this doesn't have any mention of the multiple other hands the distillery was passed through like Pennco or Schenley, but it is true that the Michter's name originated some time in the 1940-1950 era out of the same hallowed grounds in Schaefferstown, Pennsylvania. While the history of the famed brand is incredibly interesting, the pertinent work at hand is finding out if you should be chasing down this 2023 release of Shenk's sour mash whiskey. Let's dive into the modern release I have before me! Company on Label: Michter's Distillery Whiskey Type: Kentucky Whiskey Mash Bill Percentages: Undisclosed Proof: 91.2° Age: NAS Further identification: This is bottle 1726 of 2485 from batch # 23E1505; this years release continues to carry the "Bottled by Michter's Distillery" statement suggesting the whiskey is either sourced or contract distilled Nose: Leather up front as I lift the glass to my nose, followed by tingling marshmallow and uncharred oak. The punchy oak characteristics make this feel like a young whiskey, for those who have tasted some craft distillery releases. I know it's likely not a young whiskey given the color and pedigree of the team behind the scenes, but I do find that parallel a bit on the nose. Diving deeper I find red berries trying to come up from under a vanilla blanket but not quite materializing. Hints of white pepper and cream give this nice depth. Touches of clay and linen amongst the oak and leather give this a vintage feel. Overall the nose is light and easy to enjoy. Let's dive into a sip. Coming back from a few sips reveals a glass now touched with raisin bread, deep barrel funk (all that "youth" from the start is gone), and molasses notes. I'm enjoying it quite a bit more now. As I sip through to the bottom of the glass I find dry earth, bright hay fields and the aroma of a distant wood stove burning has been left behind. Palate: My first sip is oily and sweet; tracts of vanilla and raisin cream pie extend in every direction. Another sip shows off tannic oak, cherry skins, cacao powder and confectioners sugar. I'm impressed with how this evolved drastically between two short sips. The mouthfeel is light and creamy throughout with a long linger of dry marshmallow. Sipping deeper into the glass produces a nice array of milk chocolate, coffee grounds and éclair custard. Chewing on this release reveals all of that tannic oak coming from those special barrel finishes that was being held back by the sweeter flavors. My last sip is hallmarked by raspberry compote, mocha tones and sweet shimmering finish of tobacco. TL;DR: Creamy custard and prevalent oak show up on a deep, fun whiskey Rating: 4/5 (Really good; I want one of these on my shelf.) I'm definitely a fan of the proper handling of oak that clearly went on here. Fans of any of the Michter's toasted releases will find this to be right up their alley.

Wild Turkey is back at it again as they extend their Master's Keep line into 2023. With Campari relaunching the Appleton Estate branch not too long ago, one can easily see how this collaboration came about. I don't have much to say about this release other than the fact that I was able to purchase it for myself at MSRP recently & I've had a handful of samplings since then to form a well-rounded, educated opinion on the whiskey inside the glass. Let's get into that part! Company on Label: Wild Turkey Whiskey Type: Finished Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Malted Barley Proof: 106° Age: 10 years Further identification: This 2023 release is a collaboration between Wild Turkey & Appleton Estate Master Blender, Joy Spence Nose: Cornbread jumps out of the glass first before honeydew melon and lemon yogurt parfait swing in elegantly. The nose-feel is cream-forward with hints of citrus tones trickled in all throughout. Nosing deeper reveals some of the rum influence such as pineapple and a bit of that hallmark funk. Ultimately the finish here feels quite light and the base bourbon shines predominantly. Raspberry and chocolate tones proliferate in the glass as the liquid warms in my glencairn. Deeper tones of peanut shells start to build as the glass opens up. Time for a sip! Coming back from a sip I find plenty of barrel influence coming out. Leather and black pepper tingle the nostrils before parting ways for classic bourbon caramel and creamy cinnamon roll aromas swing in. Clean linen tones and bright sandy beaches come to mind as I nose through the glass as it gets low. Overall this is funky, sweet and fun. The empty glass smells of Summer flowers, juicy pear, mandarin orange, and dusty oak. Palate: My first sip is dangerously delicious with honey, rum-soaked raisin, and creamy layers of tiramisu jumping out of the glass. Floral funk swirls atop a platter of chocolate, almonds and coffee cake. Another sip produces a creamy wave of vanilla, white lily and butter pecan. The linger is tingly like dulce de leche with nutmeg. A longer swish in the mouth produces calm layers of molasses, brown sugar and juicy squeezed orange. It's quite oily on the mouthfeel as creamy caramel drizzles coat the tongue. Overall the glass feels quite akin to a sweet bowl of praline ice cream. Traces of graham cracker jump out between the sweeter tones. This is proving quite crushable for 106 proof. As I sip near the bottom of the glass I find everything to be incredibly agreeable as hints of cornbread round the glass out. My last sip is oily with caramel, candied almond and peanut brittle. TL;DR: Balanced, sweet & crushable Rating: 4/5 (Really good; I want one of these on my shelf.) This is a damn fine pour & one I find ultimately quite crushable. Value seems to be the big question circling in most whiskey circles. With a newly hiked MSRP, you might have to look long at your wallet before you think about adding this one to your shelf. I personally thoroughly enjoyed it, and think you will too, but I will leave the thought experiment of value up to you, my dear reader. Hope this helps!

Quite rare are the opportunities to pick a barrel of Willett Family Estate. As far as I know, this is actually the only non-distributor pick that a store was allowed to do in the great state of Massachusetts this year. Liquor Junction got the nod as one of the best liquor stores to come pick a barrel and I'm beyond thrilled that they let me come along to help taste through samples. When I later learned that my good friend Frank Dobbins, one of the best palates in whiskey, had never done a Willett pick I immediately extended the invite. It was such a pleasure getting to know him better and watching him work through our tasting. We tasted through somewhere north of a dozen barrels with Josh before settling on the sample that I said "smelled like the inside of a battleship". Hilariously, this comment was met with a "what the f%$& are you talking about?" from Josh. To my credit, he has never experienced that smell before, so the aroma-induced memory wasn't there for him. We laughed for hours, but always stayed focused on picking the best whiskey. The year prior, it was a 9 year OG mash bourbon we named "LJ Engine #9" after the legendary Roger Miller song. This year, a 10 year rye stood out so we went back in for round 2 with Roger Miller on the vintage hit Chug-a-lug. Now let's get into if this whiskey is worth your time and attention. Keep in mind that since I picked this barrel, I will not be giving it a numerical score at the end, so you'll have to read between the lines more than usual here. In general, I would only endorse a whiskey I am absolutely thrilled with as I consider my own opinion to be thoroughly honest. On with the notes! Company on Label: The Willett Distillery Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: 74% Rye, 11% Corn, 15% Malted Barley Proof: 118.6° Age: 10 years Further identification: This is a barrel select that I did with @BourbYourEnthusiasm and @LiquorJunction back in April of 2023; this barrel came from Warehouse A, Floor 4, Rick 12N, and are currently available through Liquor Junction's punch program Nose: Sweet lemon frosting & gunmetal jump out at me first. Barrel funk seeps into every corner of the glass showing off its age. This is vintage style, low proof rye at its finest. Sweet caramel and low, rumbling, thick raspberry jam tones with all the seeds and bits. Aromas of leather, clay and a shoebox full of sepia-toned memories give this a consistent feeling of being vintage & old. Hints of seared shishito peppers give off great depth before the glass returns to a creamy dream. The nose on this is just divine. Late in the glass cherry juice, prune and Angostura bitters can be pulled from the depths while marshmallow barrel char tones provide a comforting backdrop. The empty glass smells of parsley, butter and raspberry. Palate: At first sip I find fits of fruit. Lemon rind, blood orange, pineapple and plum create a head-scratching incredibly unique profile for any whiskey. Another sip is incredibly zesty with more lemon peel, clove and allspice dancing on the tongue. The linger that follows is immediately creamy with soft, buttery croissant notes. A longer sip and swish reveals cinnamon raisin bread and a wide array of things tumbling out of the spice cabinet. I love how this works all around my mouth from the tangy fruit up front to the spice along the edges of the tongue and then the creamy finish from center to back. Mmm. Sipping late in the glass reveals rolling sweet tones of rum cake and grape skins. The last sip is layered and juicy with pear, pie crust, whipped cream and a cascade of nutmeg across the long finish. TL;DR: Vintage funk, creamy and sweet Rating: Crushworthy This is one of my favorite ryes in the whiskey study right now and I'm finding that this bottle is likely not long for the world. Let me know down in the comments what your experience with Willett rye has been.