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Toasted vanilla notes just completely leapt onto the scene now. Wow, I really dig the mouth feel on this; while it's not the huge prevalence and richness that some barrel quite cooling and numbing, likely attributed to a mint flavor that doesn't quite materialize on the taste

.” – James Russell Lowell, The Nest Count me amongst the lucky few getting to taste the 2025 release This is similar to the standing practice of ‘barrel rinsing’ used amongst many bourbon producers, but Palate:  Wow, I'm immediately impressed by how balanced this delivers across all the different taste this is a session dram meant to be savored straight through rather than jumping around in a comparison tasting from the Texas terroir are shining through in this release, but in a way I don't think anyone has ever tasted

Open air dried and seasoned for three years before being toasted and charred to Michter's exacting specifications On to a taste to see if that can settle things back into something recognizable and enjoyable. Coming back from a bit of tasting reveals a nose still pretty unfit for enjoyment.

combine two casks: one matured in an oloroso sherry butt selected by Billy, and the other in a bourbon barrel fresh sherry butt was filled with a lighter-style whiskey in May of 1990, while the first-fill bourbon barrel Given the barrel sizes involved, I ran some quick calculations and came out at around 94 gallons yielded Tasting near the end of the glass offers candied walnut, almond extract, and praline. At the sad realization of that moment, I taste resinous cedar influence and sweet raisin.

Bill Percentages: 45% Corn, 45% Rye, 10% Malted Barley Proof: 86° Age: NAS Further identification: Barrel Further identification: Barrel No 20E892 Michter's Sour Mash Small Batch Whiskey Review: Slight marshmallow Sour & toasty. Rich marshmallow nose with some citrus hints. Caramel. Lowest (toughest) proof to taste on this flight. Final Ranking: Shenks > Sour Mash > Bourbon

There's definitely a bit of heat here that will satisfy the barrel proof lovers. As the glass weathers on, so do my taste buds. I do find that I am starting to go a bit 'proof-blind' as some barrel strength offerings will do. George T Stagg) also do to a lesser extent so it may also have some relation to oak barreling too. It certainly satisfies the barrel proof lover early on but may not be a two-glass kind of bourbon necessarily

retail price of $52.99 Nose:  Sweet dark fruit leads the way, warm and inviting like jam spread over a toasted I'm ready to taste this loveliness. It's classic, it's lovely, and it continues to evolve the longer I sip patiently through this tasting From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes

For the price, this bottle has proven to be a tried-and-true pour, with a tasting profile flavorful enough Unfortunately, what I tasted was something entirely different than what had captured my attention so Recently, I had the opportunity to taste through a 1990s example of Old Grand-Dad 114, thanks to the the changes we've seen in grain, cooperage, and greed, and focus more on pot distillation and lower barrel From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes

I recently had the pleasure of meeting and tasting with the Buzzard's Roost founder and owner, Jason The proprietary extra barrel aging from targeted, custom barrels from Independent Stave Co help Jason It was great tasting with him and I'm excited to try the bottle I have with me tonight. A much more prominent tobacco note than I experienced in my previous tasting. Toasty vanilla flows along behind everything nicely.

Always released at full barrel proof with no water added and no chill filtration, this is bourbon at Stagg, this serves as the more accessible opportunity to drink 'straight from the barrels'. Late in the glass a tiny bit of barrel funk and leather that batch 23A delivered in spades can be found pour since then has been more and more disappointing unfortunately, but this is exactly why I always taste

Abbott At the last quarterly tasting for the Whisky Legends, several interesting and historically significant Being from the Boston area and having tasted a Bixby bottled Old Crow at a previous Legends tasting, 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. This would be most like an NDP operation of today; they would take in sourced barrels and bottle them

West) Further identification: Act 9 Scene 1 is High West Rendezvous Rye finished in French oak port barrels Roasted almonds and chocolate now. Hearty clusters of raisins, plums and prunes. Such a robust and evolving bouquet of fruits at all times, this one never lets your taste buds settle