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Established in 1924 on approximately 1,000 acres of land in Fayetteville County, Kentucky, Calumet Farm has entered it's centennial era and is celebrating accordingly. How? Well, with whiskey. While Calumet Farm Bourbon did not begin 100 years ago (strike a zero and add a two and you've got it), the centennial marks Calumet Farm's breeding and racing operations of thoroughbred horses. Yes, Kentucky is known for more than bourbon, in case you've gotten too wrapped up in bourbon that you forgot. Calumet Farm is here to remind you! With whiskey and a lineup of five new releases, to be exact, as stated on their website : "To honor the farm's 100th anniverary, we crafted out most exclusive lineup yet," said Tim Livesay, President of Western Spirits. "This Centennial Collection captures our commitment to excellence in every bottle - from our oldest and highest-proof bourbons to our very first rye." Out of the five releases celebrating the centennial, I was fortunate enough to receive a bottle of the 18-year-old bourbon, courtesy of the fine folks at Calumet Farm. The presentation is a show-stopper, and the description certainly has my attention: To mark such a historic milestone, this Kentucky straight bourbon whiskey is offered from the depths of our private reserve. Crafted at peak convergence for flavor and a robust, traditional Kentucky profile, this bourbon turly shows the patience and dedication it takes to be a champion. Having recently explored a blind line-up of hyper-aged whiskeys , I'm excited to dive in and see what Calumet Farm has to offer. Thank you again to Calumet Farm for the opportunity to explore through this release. Without further ado, let's dive in and taste the celebration. Company on Label:   Bottled by Three Springs Bottling Company for Western Spirits (sourced from Barton 1792) Whiskey Type:  Kentucky straight bourbon Mash Bill Percentages: 74% corn, 18% rye, 8% malted barley Proof:  118 ° Age:   18 years MSRP: $499.99 Further Identification:  This release includes a specially designed trophy-style decanter, deeming it the Trophy Decanter Release Nose:   Even before lifting the glass to my nose, I can smell this whiskey, and goodness, is it hefty. It's like a high humidity level of whiskey has just blown into my office. I'm immediately reminded of a packed dance floor on a Friday night filled with eager line dancers. Yes. The first several whiffs have taken me to old wooden floors in a dimly lit bar where the sound of cowboy boots shuffles to a choreographed dance. Oak is the foundation of this nose, peppery and effervescent. Worn leather and cherry oil, if such a thing actually exists, enter next, followed by deeply confident and classic bourbon notes: Tahitian vanilla, artisan caramel chews, and a mild Ceylon cinnamon. As I continue to nose patiently, I begin to appreciate the rhythm and flow of this pour. Deep inhales reveal tiny dried fruits, such as apricots and raisins. Mid-glass nosing offers oiled oak and leather, with a creamy and cherry-forward note. This experience is not lacking in complexity so far. After a proper distraction (take your pick on what proper may be), I'm rewarded with an abundance of creaminess. The effervescence seems to have evaporated, and in its place, a lovely silky texture in my nose has taken hold. Lovely buttercream frosting and baked apple coffee cake waft through as I near the end of my tasting, showing off its stamina, like the last one to leave the dance floor. The empty glencarin smells of tootsie rolls, hookah tobacco, and Kentucky mud. Palate:  Woo, okay. My lips are tingling before I've even swallowed the liquid, but, wow, a burst of dark cherries and baking spices is zipping around on my tongue. It takes me a second to gather what just happened and a second sip to gather more tasting notes: powdered sugar, green apple skins, anise, and a whisper of slightly burnt butterscotch. There is no doubt this is a robust pour. It's heavily spiced and leans generously on its age. The cherry notes, which I adore, only really tease, which has me wishing the oak would take a slight step back to let the fruit shine through. With more sips comes more baking spices, and a quick two-step of dark chocolate now—think 90%, slightly bitter. The linger is a bit drying but unique, like I just ate a hearty mushroom burger, no cheese, lots of mustard. Nearing the end here, the tastes continue to hold steady, not much in the way of swaying, but consistent, like a hyper-aged whiskey ought to be. The final sip is tingling and sweetly spiced, maybe, though, a bit more tired, not as dynamic as the start, like it's taking a bow after an 18-year tenure on stage. TL;DR: prepare for a spicy palate on this robust & all-encompassing pour Rating:  4/5 Really good. I want one of these on my shelf. This whiskey was clearly crafted with care and intended for celebrations. I can see this as a mantlepiece in homes and well-suited for special occasions, such as milestone birthdays or graduations. The whiskey itself will leave an impression on anyone, whether versed in whiskey or new to it. Simply pouring it into a glass leaves a mark. While it drank hotter than the nose suggested, I ended up rounding up my rating after trying a pour with a few drops of water, which improved things. Now, having quite a few experiences with this distillate, I fully admit that Barton 1972 stock generally drinks a bit hot for me. So, your mileage may vary, because palates vary from person to person, but I'm glad to have a bottle to enjoy and share. 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.

Established in 2013 as the original independent blender of cask-strength whiskey, Barrell Craft Spirits has released Batch 037, featuring some of the oldest stock seen in these annual releases to date. This is a core release in their batch bourbon lineup. Barrell Bourbon batches are the hallmark of our dedication to crafting innovatine, high-quality bourbons. Each batch is a unique expression of the art of blending, showcasing a diverse range of ages and styles. The flavor profile evolves with each release, and every batch is ensured to be distinctive and memorable. Blending sourced barrels may seem like a shortcut in the work that actual distillation truly requires. I say that's like comparing apples to oranges. Categorically, they are the same, but when you peel away the outer layers, they are distinctly different and worthy of equal appreciation. In my opinion, blending is just as crucial as distilling, and Barrell has been at the forefront of innovation, as well as consistency, since its inception. Crushable is the word I often hear when someone describes a Barrell release, which is quite a compliment at cask strength. In light of recent rumors about the future of Barrell, following changes and restructuring within the company, I was thrilled to receive an email from Barrell's representatives asking if I'd like to try Batch 037. Barrell has always impressed me with their blending artistry, and I'm glad to have the opportunity to continue tasting and reviewing their releases. So, let's get to it, shall we? Company on Label:  Barrell Craft Spirits Whiskey Type:  A Blend of Straight Bourbon Whiskeys Mash Bill Percentages: A derived mash bill of 78% corn, 18% rye and 4% malted barley based on the blending proportions Proof:  111.38 ° Age:   8 years (a blend of 8-15 year bourbon) MSRP: $84.99 Further Identification:  Batch 037 is blended from whiskey distilled in IN, KY & TN; the blend composition is made up of 8, 11 & 12 year Indiana bourbon, 13, 14 & 15 Tennessee bourbon, and 10 year Kentucky bourbon Nose: Upon first raising the glass to my nose, I notice a distinct softness, like steam rising off a summer-warmed pavement following a late afternoon rain. Delicate and absolutely fruit-forward, more like powdered fruit, reminiscent of dip stick candy packets, and leaning into the fruit punch characteristic, with a slightly engineered aroma. Ground cinnamon laces throughout as well as an earthy note, like creek water and silky mud squishing between my toes. Swirling the liquid inside my glass releases the scraped inside of a vanilla bean, cream cheese frosting melting on top of slightly undercooked cinnamon buns, and acidic fruit, now like a Granny Smith apple with really tough skin on the outside. The balance here is quite lovely; I don't feel disjointed in my experience, which is a good sign of a good blend. The only drawback is the absence of the traditional components of older whiskey, which is disappointing thus far, considering the age statements on the label. Perhaps a sip will reveal more of its age. Returning to the nose after exploring the palate for a moment, I find a unique note of vanilla yogurt and lime zest. Ah, okay, now there's a bit more age coming through: burnt caramel and newspaper ink. As I get closer to the bottom of my glass, I do notice more of the proof wafting up and tickling my nose hairs. Additional aromas come on through, a diner packet of black pepper and a pocket-warmed roll of sweet tarts. This is truly the definition of approachable, as is evident by my empty glass, which smells of honey rolls, milk chocolate, and chalky fruit punch. Palate:  Silky and sweet, fruit leads the way, strawberries mixed with tangerines and chunks of apple, sprinkled with a generous amount of table sugar, like Grandma forgot fruit already has a ton of sugar in it naturally. So, it's sweet. Mid-palate, I find cinnamon sticks, tart apple slices, and sour cream. Warmth hugs my chest after a swallow, which is a welcome surprise as the heat on the palate was very well balanced. The linger is moderate and has me clicking my tongue, a subtle sign that some drying may be taking place. After a few more sips, I find myself mentally applauding the blending techniques Barrell continues to showcase. This is yet another example of a crushable whiskey. Nearing the end of my tasting, the stacking of spice, pepper, and ginger begins to take over as the finish continues to close the circle on flavors with the dominant sweet fruits. My final taste is a tingly treat of spice and sweet. TL;DR: a welcoming and well-blended dram that gently urges you to sit back and relax Rating:  3.5/5 Good enough. There's something to enjoy here. For anyone who enjoys relaxing out on the porch, worries managed, moment dialed in, as a warm summer breeze dances across exposed arms and legs, this bottle is for you. The fruit-forward notes and soft mouthfeel have easily made this pour beyond crushable. The flavor profile does favor the oldest blending components here, so if Tennessee whiskey is not your thing, you may find this will not please your palate. Overall, however, this release is another excellent example of blended mastery. 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.

"Always remember that you are absolutely unique. Just like everyone else." — Marsha Mellows Russell's Reserve 13 year is back after a year hiatus with its spring 2025 release. Let's be honest, though, did you notice its absence in 2024? If you weren't living under a rock, then chances are Russell's Reserve 15 Year had your attention, your affection, or, at the very least, had you running around to liquor stores far and wide in 2024. It's okay to admit that you may have forgotten that Wild Turkey typically releases Russell's Reserve 13 annually, which they didn't do in 2024. So, the 2025 release is significant for a few reasons. One, it's following in the footsteps of its older sibling, who arrived late to the scene and took the limelight as if it were no big deal. Two, the proof on this release is the highest yet, and I know you proof hounds are swiping a bit of drool off your lower lips. It's okay, no judgment here. And the third reason this release should be marked as "kind of a big deal" is that this release will leave your wallet a little less full than perhaps you were anticipating. Although given the trend in the market, who's really surprised at the price hike at this point? All of that aside, the speculation that Wild Turkey may have put an end to their 13 year releases, following the smashing success of the 15 year release, has been put to rest. While I took to the page to write my thoughts on this release, my fellow co-writer (and generous provider of the sample I've been tasting) went to the screen. Nick breaks down this release in comparison to previous ones, offering his expertise in spoken form—a must-watch for both seasoned and new Wild Turkey fans. Let me know in the comments, did our experiences align? To be completely transparent, I haven't watched it yet, as I wanted to remain true to my own experience before hearing about another's. So, with that said, let's dive into the Spring 2025 release of Russell's Reserve 13 year! Company on Label:  Wild Turkey Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages: 75% corn, 13% rye, 12% barley Proof:  123.8 ° Age:  13 years MSRP: $200 Further Identification:  Batch 6 comprises an unknown number of barrels aged at least 13 years and was released in the Spring of 2025 Nose:  The glass opens with a proofy punch, characterized by effervescence. Moving past the evident proof, I find rich baking spices, chocolate-covered coffee beans, salted pretzel dough, under-ripened plums, burnt brown sugar, and lime zest. Yes, the start here is a bit all over the place, and, to be frank, the burn in my nose has me setting my glass down for the moment. Now, I wait. . . . Returning to the nose after additional rest time has transformed the aromas into richer tones, with caramel and molasses now shining through. This is fruit-forward, leaning towards well-ripened stone fruits—plums, and cherries—but the oak continues to swing in and out in a distracting way. Swirling the liquid releases a vanilla note that has been hiding, apparently, with a quality reminiscent of saltwater taffy, complete with a wax paper wrapper. Patience, however, does wonders for the nose. The longer I sit with this dram, the creamier the aromas become. Like a first date, after the initial awkward thirty minutes (or an hour if you're me), a rhythm sets in and those involved begin to settle a bit. As the liquid in my glass lowers, it takes on more earthiness, reminding me of rippling prairie grasses and sun-drenched wildflowers, with a damp old rickhouse in the background. I wish the glass led with this bliss, rather than arriving only when the liquid is nearly gone. The empty glass smells of Nesquick powder, stale ground coffee, and fruit cup juice. Palate:  On first taste, I am blown away by the incredibly creamy palate. I find oodles of vanilla custard with ribbons of silky caramel and flakes of dark chocolate. It's chewy, which I love, and the oak isn't overpowering; it's found most prominently on the mid-palate. The back end palate is sweet and sticky, like a bowl of fruit punch with Granny Smith apple skins floating about. The linger is long and lovely. This Kentucky hug is holding on tight, and I don't mind in the least. Another sip reveals more sweetness, accompanied by a hint of spice, table sugar, plums, and cinnamon sticks. The creaminess is the star here, reminding me of the froth left at the bottom of a quickly consumed cappuccino. The linger is where I find the age—earthy funk, oiled leather, and pages in a well-used history book. Additional sips continue to take me on a fascinating journey of zig-zagging flavors. A moment of caramel quickly gives way to a pop of fruit, followed by a rush of baking spice, then transitions to a sweet vanilla syrup, and finally, a crack of black pepper. It's certainly keeping me on my toes, although I can't help but notice how unsure of itself this dram seems to be. Regardless, the creaminess remains consistent and does not falter. Nearing the end of the glass, I'm brought back to notes of milk chocolate, baking spices, and, perhaps because I've spent a long time with this pour, a touch of anise now. I think it's time to say goodnight to this dram, but not goodbye. I will be asking for a second date. TL;DR: a consistently creamy palate in a somewhat disjointed flavor profile Rating:  3.5/5 Good enough. There's something to enjoy here. This year's release had a hard act to follow, given its hiatus in 2024 for the elusive Russell's 15 Year . Perhaps this explains why the proof reached its highest point yet for these 13 year releases. Unfortunately, the higher proof didn't offer a "wow" factor for me, and instead resulted in a jostling of aromas and flavors. Time, however, is in this dram's favor, and it's my hope this will positively influence the idea that consistent greatness is achievable ... with time. I look forward to raiding my co-writer's whiskey study for a dram in the near future, if he doesn't sample out his entire bottle first. 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.

Does whiskey get better with time? Or does it get better with change? Is it possible to separate one from the other? In theory, time aids in change. The longer whiskey ages in a barrel, the more it should change. However, more time doesn't necessarily mean better. No one wants to sip on an over-oaked whiskey. Conversely, more change doesn't necessarily mean better either. Too many cask finishes and too much disturbance can sometimes result in a disjointed flavor profile. I've been fortunate enough to experience various examples of hyper-aged whiskey, from the incredible Redbreast 30 Year Dream Cask to the unparalleled Michter's 20-year , and several others in between . What I've come to conclude is that a delicate balance is necessary for these oldies to truly shine. With a curious palate intact, I've begun asking questions about distillate, cooperage, and barrel entry proof. How is it that a 30-year whiskey can result in such a complexity of flavor? Could it be the gentle flavors of Irish pot distilled whiskey marrying in perfection with the oak from its barrel? What makes one 20-year bourbon dance in a kaleidoscope of flavors while another, just two years younger, stand determinedly loud in its oaky age? Could it be a lower barrel entry proof? Or is it a lower rye mashbill? The answers to this thought experiment will likely not be found within the meandering mind of a whiskey reviewer, but they may be found in the exploration of hyper-aged whiskey. New England Barrel Company has joined the ranks of hyper-aged releases with their Founders Selection 20 year single barrel releases. These Tennessee distilled barrels are the rarest to date from the brand and a great example of why trusted NDPs are an essential thread in the fabric of this vibrant whiskey market. Thanks to the generosity of founder James Saunders, I've had the opportunity to spend ample time with the New England Barrel Company Founder Selection 20 year bourbon barrel TN109, and have deepened my understanding of distillate comparisons in hyper-aged whiskey. I'm thankful that New England Barrel Company sent along this bottle for the purpose of a review, with no strings attached , and that I can offer my honest opinion, dear reader. So, let's get to it, shall we? Company on Label:  New England Barrel Company Whiskey Type:  Straight bourbon whiskey Mash Bill Percentages: 84% corn, 8% rye, 8% malt barley Proof:  118 ° Age:  20 Years MSRP: $274.99 Further Identification:  This is barrel TN109 of the 2025 Founders Selection Nose:  The first word that pops into my mind is unctuous. Well-aged whiskeys have the capability of immediately inserting a texture into my nose, and this one has quickly checked that box. Funky sweetness in the form of stewed raspberries, thick vanilla syrup, and the bottom of a freshly baked cinnamon bun mix and mingle like it's no big deal. The fruitiness cannot be overstated, and the age is transforming what might have been a chalky sweetness into a vanilla cream cheese frosting, a sticky raspberry tart filling, and an overlaying hint of old leather, soft and worn, like an old armchair chilling in the middle of a damp and fragrant rickhouse. More fruit drifts out of my glass as I sit and swirl, crates of summertime peaches, warm and sweet and ready to be grilled. This nose is charmingly expressive. I'm ready for a sip. Returning to the nose after a sip has transported me into a note I sometimes get on hyper-aged whiskey: cheese. This is a particularly bright cheese, similar to sharp cheddar, perfect for melting in fondue, accompanied by a bubbling pot of caramel, a plate of saltine crackers, and a hint of ground coffee beans, fruit compote, and baked apple skins. This is so unlike any hyper-aged whiskey I've tasted, and I'm not going anywhere. As I approach the last of what remains in my glass, I'm confounded by the doughiness I find, even with so little liquid left in my glass. The empty glass smells of sticky fruit, melted milk chocolate, and the last warm breeze of summer. Palate:  The liquid coats every bit of my tongue, like velvet. Quite lovely, but that was all I could register on my first sip. Sometimes, the mouthfeel does that. With a second sip, I'm reminded that this is old whiskey, as the oak influence makes itself known through baking spices, fresh ginger, and black pepper. There's a tartness to the flavors as well, or maybe that's an "aliveness." The linger reminds me of the smoke you would taste on a rack of barbecue ribs. A few additional sips bring in the abundance of fruit I found on the nose, but it took some time, which makes sense—there is quite a bit of old oak to get through. What I'm tasting isn't fresh or candied fruit, but rather a pie-filling quality, with strawberry rhubarb and a generous amount of baking spices. As time passes and the liquid in my glass disappears, the flavors seem to marry and relax. Baked goods stuffed with gooey fruit fillings, perfectly blended with baking spices like cinnamon and ginger, are chewy, slightly doughy, and tremendously delicious. My final sip is the best yet, with well-integrated flavors, a pleasant warmth, a consistent mouthfeel, and a bright, long-lasting finish. TL;DR: an expressive and well-balanced sip from fruit to oak Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour . Time is currency. Those in the whiskey industry undoubtedly are aware of this for reasons entirely outside of their control. In my opinion, patience leads to true precision. This release is an excellent example of those who trust the process and their palates, knowing that the reward will present itself over time. 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.

"There is nothing new in the world except the history you do not know." — Harry S Truman When you sip on the whiskey of today, you may also find yourself opening a door to a nuanced view of American history. Often, brands will feature a historical figure on their packaging, leaning into their unique history of whiskey-making as a way of meaningful marketing. Whether the stories are true and verified, or whether they're simply lore passed down from generation to generation, pouring a whiskey in 2025 usually comes with a history lesson or, at the very least, a good story. As an author, I'm often intrigued by brands that come with some kind of captivating history. Lucky for me, most do, including Jefferson's Bourbon . Founded in 1997 by Trey Zoeller and bourbon historian Chet Zoeller, Jefferson's Bourbon is known for being a blending house rather than a singular distillery. Sourcing bourbon from Kentucky, Indiana, and Tennessee, Jefferson's likes to push boundaries while remaining grounded in tradition. Maybe grounded isn't the best word to use here, given their popular Jefferson's Ocean release, where bourbon barrels were aged at sea, but you get my point. They're balancing heritage—what makes bourbon what it is (legal definitions, mash bills, barrels, etc)—with innovation. "I like to say we push the boundaries of bourbon without bastardizing it." —Trey Zoeller, quote attributed from The Daily Beast I'm not sure Trey's 8th-generation grandmother would approve of such language, however, Marian McLain is considered one of the earliest documented women in US whiskey history, so she might not bat an eyelash. In fact, she's the inspiration behind the brand Jefferson's, and she might very well approve of her 8x great-grandson's choice of words. Linguistics aside, I was pleasantly intrigued by Marian McLain's vibrant history, a discovery I equally enjoyed learning about through the leather-bound neck tag that came with this bottle. It's quite the story and will shed light on why I think she may not give two hoots about foul language. If you're interested, I provide a brief overview below. Following the American Revolution, and facing the war debt of those times, war-widowed mother of five, Marican McLain, saw the rise in demand for spirits and began distilling and selling whiskey. When the government placed a "whiskey tax" on the sales of the spirit, Marian refused to pay, needing every cent to survive, and was soon arrested and imprisoned for her offense. These records make her the first woman on record to sell whiskey in America — kind of badass, right? Excuse my language (maybe), Marian. The bottle up for review is the second release of Jefferson's Marian McLain blend, the first having come and gone in 2023. There are a few key differences that make this release a standout from its predecessor—notably, the shift toward roughly 62% 13-year Kentucky bourbon in the 5-barrel blend. There are also more finishing nuances compared to the 2023 release; the proof increased from 103 to 106, and the flavor profile has also transformed, which is understandable given the absence of Tennessee whiskey in contrast to roughly 21% in the 2023 blend. Also of note is the change in master blender, which was modified from co-founder Trey Zoeller to master blender Ale Acoha. "Creating Marian McLean was about creating a spirit that feels alive with history and heart. Each of the five distinct bourbons was selected for its unique flavor and complexity. As a woman in the craft today, it's rewarding to help bring attention to someone like Marian, who helped laid the foundation centuries ago." — Ale Acoha I'm certainly on board with this logic, and for that, I will absolutely raise a glass to Marian with any friend who will dare to share this bottle with me. A special thanks goes out to the folks at Jefferson's for the opportunity to taste their product. I'm curious to explore what this release has to offer, so let's dive in! Company on Label:  Jefferson's Bourbon Whiskey Type:  A blend of straight Kentucky & Indiana bourbon whiskeys Mash Bill Percentages: Undisclosed Proof:  106 ° Age:  9 years (a blend of 9, 11 & 13 year bourbons) MSRP: $300 Further Identification:  This five barrel blend includes Kentucky 13 year bourbon (62%), Indiana 11 year wheated double oaked bourbon (15%), Kentucky rye barrel wine finish (11%), Kentucky rye barrel rum finish, (6%), and Kentucky 9 year bourbon (6%) Nose:  Right away, I feel a warm welcome from the aromas wafting out of my glass. Silky caramel and juicy pineapples make for a familiar yet enticing start, alongside wheat germ pancakes, powdered sugar, and sliced caramelized bananas. If you're envisioning a brunch buffet, then you and I are on the same page, dear reader. As time passes, the aromas evolve into more of what you find in a spice cabinet, notably ground cinnamon and black pepper, which are now old and expired. Swirling the liquid in my glass releases a hint of oiled leather and coconut husk. If you imagine someone wearing all their jewelry all at once—necklaces, bracelets, rings, (you get the point)—then you have a great visual representation of this nosing experience. It has my attention, and it's likely to draw the attention of others, possibly even raising an eyebrow. Yet, so far, the layering of aromas is presenting cohesively. I'm curious to find out if the palate aligns, so onward I sip! Returning to the nose after several sips has sharpened the aromas; the proof is evident as I inhale, much more than before. It certainly has taken on a new form, though, rather quickly, with baking spices and apple pie filling occupying my glencarin. The empty glass smells of mocha latte foam and apple-scented candle wax. Palate:  Oh, wow. That double-barreled Indiana wheat component is singing on my tongue. It's softly sweet, with notes of melted milk chocolate atop graham crackers with a sprinkling of granulated sugar. Mid-palate brings in pineapples and shaved coconut before transforming seamlessly into cinnamon candy on the back end. The flavors are pronounced in a subtle and well-practiced way. On the linger, I find the most funk: wet leather, shaved oak bark, and slices of ginger atop a summer fruit salad. The only qualm I have currently is the slight drying effect on the back of my throat. So, more sips it is! As I continue to explore, the silky texture remains consistent. The age begins to layer onto my tongue, presenting with hints of soft leather, tobacco, and red fruits. This pour absolutely has kept my attention as it morphs into more savory notes of roasted tomato and chopped basil. Closer to the end of my glass, the sweetness loses steam as cinnamon and ginger become more chatty, drowning out the silky texture. My last sip is how my first sip ended, with cinnamon and spice loud and clear, but overall, I feel comfortable with where this whiskey has taken me. TL;DR: Old bourbon blends with unconventional components for an attention-keeping sip Rating:  4/5 Really good. I want one of these on my shelf. Story time: My co-writer asked me for my thoughts after my first tasting. I told him I was "surprised by it". Jefferson's Bourbon is a brand that I don't typically seek. I tried a few examples early on, and unfortunately, those experiences weren't positive enough for me to go back. When he asked why I was surprised by this particular bottle, I told him the ugly truth: "I wondered if the five-barrel blend on a mainly 13 year old whiskey was to cover up not-so-great 13 year old whiskey." Turns out, this isn't a cover-up at all but a great example of a well-done five barrel blend. To those new or returning to Jefferson's Bourbon, I highly recommend trying this. It's welcoming enough for those just starting their whiskey journey and will keep the attention of those who appreciate the skill that goes into a cohesive whiskey blend. 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.

Good Trouble Bourbon is on a mission to spread meaningful impact beyond what's inside a bottle. Founded by Dee M. Robinson, a Chicago entrepreneur and social impact advocate, the brand's focus is not just on how the bourbon tastes but also on connections and the impactful conversations you can find when you "look for good trouble"—a phrase rooted in activism and positive change. Guided by this mantra, the brand donates a portion of the proceeds from Good Trouble bourbon sales to Shine Your Light Foundation, a nonprofit focused on equity, inclusivity, and community programs. "Most brands only focus on what's inside the bottle, we're focused on what the bottle can inspire, since we know the bourbon is amazing." Additional accolades should be noted for the brand's transparency, as it publicly discloses where its bourbon is sourced, a practice not often seen among smaller whiskey brands. The label includes the DSP number (DSP-KY-10), which is Green River Distilling Company , the 10th-oldest licensed distillery that entered its revival in 2020. I would also be remiss not to highlight Dee's  perspective on bourbon , which many enthusiasts in the whiskey community would likely agree with: that bourbon can be a catalyst for conversation, connection, and positive social change. The limited edition release,  Trouble in Blues,  is inspired by the soul of blues and the heart of Chicago. This bottle pays homage to some of Chicago's blues legends, including Buddy Guy, Muddy Waters, and Little Walter, who sparked a movement in music history. In the press release for Trouble in Blues, Robinson says: With Trouble in Blues, we're raising a glass to the legends who paved the way—and inviting a new generation to honor the rhythm, resistance, and roots of this city. This bottle is our tribute to the sound that helped shape America. As a Chicago-area native with a professional saxophonist brother, I was certainly intrigued when Good Trouble reached out with a media sample for Trouble in Blues. I want to thank the team at Good Trouble for introducing me to their brand and allowing me to taste the bourbon inside. As always, this review is in accordance with the ATW editorial policy , which I tasted before spending time researching the disclosed distillery source. So, let's sit back, dim the lights, and see what this glass of Trouble in Blues has to say, shall we? Company on Label:  Good Trouble Bourbon (sourced by Green River Distilling Company) Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: 70% corn, 21% rye, 9% malted barley Proof:  100 ° Age:  5 years MSRP: $169 Further Identification:  This is a limited edition release with only 445 bottles, some of which are signed by Chicago Blues legend, Buddy Guy Nose:  I'm pleasantly greeted by a sweet, oily note as I lift the glass to my nose, accompanied by classic notes of vanilla and caramel, a melody that invites me to settle in and explore further. What I find, as I sit and swirl the liquid around, complements my expectations in an exciting way: raspberry compote, cherry syrup, vanilla wafers, and a soft dash of cinnamon and clove. Digging my nose deeper in, I notice a note often found on longer-aged whiskies: soft leather and old books. The longer I nose my glass, the more the foundation of classic bourbon notes builds into sweet fruits, turning more candied, like raspberry Tootsie Rolls, with just a touch of overripe strawberries. I think it's time for a sip! What I find after a few sips supports the oakiness in this pour, amplifying the once-subdued cinnamon notes into a more robust crack of black pepper. As I near the end of my tasting experience, the fruit and vanilla take a back seat, and notes of cereal come forward, a lovely welcome against the sweet and spice. The empty glass smells of honeycomb, cappuccino froth, and Hershey Kisses. Palate:  Oh, this is easy sipping—silk on my tongue with little to no heat. The flavors are gentle but cohesive and align with the nose: vanilla, caramel, sweet tarts, and maraschino cherries. There's a gentle ginger ale spice with a dash of cinnamon, not overpowering, but a nice balance to the sweetness. The finish is medium in length and leaves a lingering warmth in my throat. There is a slight drying sensation on my tongue as I swallow and let the flavors linger, but nothing off-putting. Additional sips reveal earthy undertones, steeped tea leaves, and hay, as vanilla, caramel, and cherry continue to champion my taste buds. My final sip is as easy as the first, a perfect companion on a cold winter's night, like the easy yet emotive music of the blues. TL;DR: A delightful dram filled with all the notes one would expect from a well-composed bourbon Rating:  4/5 Really good. I want one of these on my shelf . Like listening to a blues song filled with expressive notes and lyrics, this pour mimics much of the same foundation. While it's not super complex, the flavors this pour offered demanded attention and are well-suited to the patient taster who can sit through a late set of expressive, unhurried notes. I'm impressed with my introduction to Good Trouble Bourbon and certainly have them on my radar for future releases. 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.

"Would now, it were old Orleans whiskey, or old Ohio, or unspeakable old Monongahela!" - Herman Melville, Moby Dick Between the early 1800s and Prohibition, Pennsylvania and Maryland were the epicenters of rye whiskey production. Through careful preservation, the dream of a modern rye renaissance has never been closer to a reality. In December of 2025, in celebration of Repeal Day, members of the Vintage Whiskey Society descended on Western Pennsylvania to answer a haunting old question: "What is the historical difference between Pennsylvania rye  and Maryland rye ?" Like any good researcher does, we went right to the source, touring three distilleries with deep ties to historical rye whiskey-making practices, before settling into a massive historic tasting of vintage whiskies to taste the truth for ourselves. Matt Strickland at Iron City Distilling The first place we looked was Iron City Distilling , where master distiller, whiskey writer, and whiskey educator Matt Strickland broke down some of the misinformation still rampant in modern whiskey circles. We learned about all the authentic characteristics of a Pre-Prohibition Pennsylvania rye, including local heirloom grains like Monongahela and Rosen rye, floor-malted barley from nearby suppliers, a custom Monongahela yeast strain developed with Lallemand, dual distillation on a pot still and rare three-chamber still (which showed tastable differences from the same mash), transparent mashbills, low 101 proof barrel entry, small-batch production, and even an experimental American Single Malt piped directly underground from Iron City Brewery. We intentionally sought out a taste of his Rosen rye project straight from the barrel. Rosen rye is that heirloom grain we mentioned, a SeedSpark project championed by Laura Fields ,  who joined us for the trip, and Matt's whiskey proved to be an exceptional example of old low-and-slow three-chamber pot still distillation brought into the modern era . If you're curious to taste this history for yourself, you'll be glad to know that the first-ever bottles produced exclusively by Iron City Distilling are now available for sale at the distillery gift shop under their brand Bessemer Rye . We recognize it's been an expensive endeavor, but one we certainly look forward to tasting to fruition. Next up was Liberty Pole Spirits , who you may have seen on this site before for their exceptional Monongahela full-proof rye whiskey ,  which we love. Jim, Ellen, Rob, and Kevin showed us an incredible time, also showing off a young Rosen rye, which happened to have been filled on Nick's birthday (he liked to think he has some claim on it due to this fact). Comparing this to their fully matured Rosen Rye bottling confirmed that they know what they are doing on those pot stills. During our time at Liberty Pole we learned three key things: Rye rules everything around PA. Monongahela rye is central to Liberty Pole’s identity, which leans back on historic rye traditions from the area, which were all but wiped out completely by Prohibition. Putting out consistent high-rye mash bills and using historic grains like Rosen rye honor and advance the PA rye legacy. It's pot still or bust, baby. When you use great grains, it would be silly to strip out all the local character on an industrial column still. Liberty Pole has a 1,000-gallon stripping still & a 600-gallon spirit still that engineers Rob and Kevin have tuned up just perfectly. They then go into the barrel at a low 108 proof, further leaning into the authenticity of heritage rye. Their food and cocktail game is ELITE. Ellen runs the show, but Chef Alex shows up to impress. With killer apps and perfectly cooked dry-aged tomahawk steaks curated for us alongside a divine cherry bounce digestif, we left with full bellies and fuller hearts. After these quick studies and a few sidebar pours, it was time to apply all we learned so far and really nerd out. Enter West Overton Village . It's literally a village, which still has a feature-rich museum and a fully functional micro-distillery on the premises that is run completely solo by Amanda Eutsey. These are the same grounds where Henry Clay Frick was born and Abraham Overholt , son of Henry Overholt (also known as Heinrich Oberholtzer), would have lived. We got a full tour from Amanda as well as executive director Aaron Hollis Jr., where we left no stone unturned, tracing fingers along fabrics that have been dutifully preserved since the early 1800s. If you only go to one whiskey history museum  in your life, make it this one. Another Pennsylvania whiskey historian who joined us for our tasting weekend, Sam Komlenic , contributed a significant portion of the bottles on display here in the museum. Finally it was time for Vintage Whiskey Society cofounder Curt Kolcun and his bottle curation skills to shine. The table was set, all the important players were in the room, and a quiet reverence settled over an otherwise excited and rambunctious crew. All the Bottlings We Explored In total, 14 bottles were collected for this tasting, the brunt of which were provided by Vintage Whiskey Society cofounder Curt Kolcun, with additional bottles being provided by Greg Cloyd (Thomas Moore Possum Hollow and the Carstairs Whiskey), Hillel Leitner (Spring Dale), and Benjamin Montoya (Old Farm) with no expectation of monetary kickback. The generosity of these individuals, as well as the general kindness we see prevalent in the whiskey community today, is truly heartwarming. We are constantly trying to one-up each other in acts of kindness. The best of friends compete in sympathy, benevolence, knowledge, and magnanimity rather than the typical frivolous frights of social order. That's what sets the Vintage Whiskey Society apart, and why we were so glad to get to taste with them! As with any live bottle opening, there is a risk that the whiskey isn't going to be presentable for a group tasting. Three of the original bottlings suffered such a fate: a Thomas Moore Possum Hollow Pure Rye Whiskey, an Old Cabinet Whiskey from the late 1800s, and a Highspire Pure Rye Whiskey. Curt Kolcun isn't just any vintage whiskey enthusiast, though. Knowing this fact, he had backups ready to slide in to the lineup and save the day. Curt Kolcun receiving a "Grand Poobah" gag gift For any date ranges that are known, they will follow the format of "year distilled - year bottled." A tilde (~) represents educated approximations where specific dates are not available. Tasting notes and thoughts are the opinions of Amongst the Whiskey writers Nick Anderson and Jes Smyth , but some sections may have been bolstered with notes from the many legendary tasters in our presence. Now, onto the tasting, shall we? Historic Pennsylvania Ryes John Wagner & Sons, Old Rye No.3 Bottle Information: This fire-distilled, unblended rye comes from a prominent Philadelphia grocer and high-end liquor merchant who utilized the city as the primary commercial and bottling center for eastern Pennsylvania rye. There is a Pre-Prohibition stamp on the label with a Pennsylvania liquor control on the neck, and it was likely a Pre-Prohibition bottle sold after Prohibition, although no specific year could be uncovered. The shop was located at 233 Dock Street, Philadelphia, PA . Nose: We notice aromas of a hay barn, old wood crates, and dusty bookstore carpets. It's soft and muted and subtly sweet with hints of lemon hard candies in Grandma's candy dish. Further into the nosing experience, we find the aromas to be well-worn and leathery. The empty glass smells of fresh cracked pepper, wet dirt, and malted chocolate. Palate: This leads sweet, with butterscotch and brown sugar. Nick found a slight floofy character to the tastes, while Jes found a whisper of dill and tissue paper from an old shoe box. The finish was short, while the flavors fell off rather quickly in subsequent sips, ending with flashes of stale black pepper flakes and old graham crackers. Further Thoughts: A great opener for what's surely to be a whirlwind tasting of vintage Pennsylvania rye! Humphrey & Martin Bouquet Whiskey Bottled ~1905 - 1919 Bottle Information: Bottled by Humphrey & Martin, a wholesale liquor and distilling firm located at 401-403 North Third St. in Philadelphia. This was likely distillate from Pennsylvania Pure Rye Distillery, and based on the bottle type and details, it's believed the bottling year is between 1905 and 1919. Nose: We both agree that this smells huge —and a lot like flavored whiskey. Notes of prune juice, clove, plum pudding, cranberry, raisin, and ginger dominated this lively and fun nose. Nick likened the aromas to a Demerara rum cocktail. The empty glass smells of hookah tobacco and dusty barn floors. Palate: Fruit forward and daiquiri sweet. The Demerara rum cocktail presents here as it did on the nose. Additional sips offer pops of Christmas spices like nutmeg and clove. The sweetness begins to burn off into richer notes of cinnamon, melted sugar, vanilla frosting, and canned pumpkin. The finish is chewy and medium in length. Further Thoughts: Laura Fields provided additional information on the state of affairs in whiskey during the time this was bottled, specifically that rectifiers of the time would be pooling together their resources and drawing whiskey from the collective stash for their own purposes—sometimes rectifying, or adding things in like prune juice and other additives for flavor and presentability. She later confirmed that "Pennsylvania Pure Rye was not, in most cases, adulterated in any way. 'Pure Rye' was essentially for Pre-Prohibition rye what the 'straight' designation is for bourbon. The term 'Pure Rye' was therefore an older expression than 'straight' and is decidedly clearer to the consumer. There were just as many pure rye whiskeys with prune juice additives as there were straight bourbons with adulterations. The industry was always going to have exceptions, but the old, trusted brands didn’t deviate from Pure Rye, unadulterated practices, because they knew to protect their interests in the market." So while this particular whiskey may have begun its life as a "Pure Rye," this bottling sure doesn't taste like just straight rye whiskey in our opinion, likely having something added to it at the time of bottling by the Humphrey & Martin firm. Large Monongahela Pure Rye Bottled in Bond 1915 - 1919 Photo Credit: Josh Feldman, the Coopered Tot Bottle Information: Distilled Fall 1915, Bottled in Bond Spring 1919, The Large Distilling Co., Pittsburgh, PA. Under the ownership of Henry Large and later owner Frederick Renziehausen, the "Large" brand became an industrialized force in the 19th century with roots dating back to the 18th century. Known most famously for its Large Monongahela Rye, this distillery was considered the model for efficiency and quality of product within the industry. Nose:  Hello, yeast! This is fermentation tank sweetness and expresses a much more modern vibe. There's a nice balance between oak spice, pepper, and oodles of baked goods like honey buns and lemon scones. The aromas evolve quite well, and we're quite impressed this is a whiskey from the early 19th century! Nick had a fun quote coming back up for air after a long inhale: "This is dressed reserved, but her ankles give away her true elegance." Palate:  This tastes like an easy and sweet lemon breeze. But we weren't fooled by this pretty lady; this is rye after all, and she has a nice cinnamony kick. The flavors mimic the nose, baked goods, lemon frosting, and hints of ground cinnamon, all well integrated and perfectly preserved. The finish is long and lingers yet paradoxically ephemeral, which is why we sipped this pour in its entirety.   Further Thoughts: Curt  recently posted a wonderful summary of the history of The Large Distilling Co., which we have included below. "From Revolutionary Soldier to Global Gold Medals: The Saga of Large Distillery: Did you know one of America’s most celebrated rye whiskeys began with a Revolutionary War veteran? The story of the Large Distillery is a 127-year saga of American history, spanning from the birth of the nation to the onset of Prohibition. The story begins with the Large family, French Huguenot immigrants who arrived in America while it was still a British colony. Among them was John Large, who served as a soldier in the Revolutionary War. After the conflict ended in the early 1790s, John moved to Allegheny County, Pennsylvania, where he bought a farm and built the first distillery, launching a three-generation family legacy. The tradition passed to John’s son, Jonathan, who established a new distillery on Peters Creek using grain from his own fields. Later, the operation fell to Henry Large, born on the Fourth of July 1836. Henry produced “Large Monongahela Pure Rye Whiskey,” a brand established by his grandfather that gained a national reputation for excellence. While the Large’s built the reputation, a partner named Frederick C. Renziehausen took it global. Purchasing the property and recipe in 1895 after Henry’s death, Renziehausen modernized the plant. He connected the distillery directly to the Wabash Railroad to end the arduous mountain hauling and built massive fireproof warehouses. Under this new leadership, Large Monongahela Rye won grand prizes and gold medals across the world, including in Paris (1900), St. Louis (1904), and London (1914). In a bitter irony, the distillery’s final triumph came during Prohibition in 1923. The U.S. government allowed a shipment to the World’s Fair in Rio de Janeiro, where it won yet another gold medal while being illegal back home. The distillery would become part of National Distillers Products in 1933, providing their named brand as well as producing Old Overholt. The distillery finally closed in 1955." Old Overholt Rye Bottled in Bond Fall 1916 - Spring 1930 Bottle Information: This bottle was produced at the famous Broadford Distillery located on the banks of the Youghiogheny River. Before the four-story-high three-chamber still was in operation, there was Henry Oberholtzer—who later changed his name to Overholt—and his family, who began distilling on their farm in West Overton in 1810. Following his death in 1813, his two sons took over the family whiskey operation. After Abraham bought out Christian's shares of the farm, he went about expanding the operation and, as a result, produced the renowned Monongahela-style rye still known today as "Old Overholt Rye." Old Overholt remains one of the longest-standing whiskey brands in America today, and it's Abraham's portrait you'll see on that label. Nose: There is nothing shy here as the aromas greet us with deep confidence. Straight away, this is our kind of rye right here. Nick found broadleaf tobacco and leather while Jes ventured into the tones of buttered graham crackers and citrus cream. Neither of us left our glasses disappointed. Palate: Oh wow, this is as creamy as can be and is only deepening our experience. This is "rye as rye should be." Minty, effervescent, and beautiful. We find caramel and lemon frosting over vanilla pound cake and peach compote with freshly cracked black pepper. The finish was medium in length with a lovely tobacco funk lingering. Further Thoughts: This was the classy gentleman set to accompany the lady at Large with her elegant ankles. The noise level in the room grew tenfold as we explored this glass, and for good reason—there was much to say, mostly that of excitement. This was the rye whiskey we were waiting for in this lineup and truly stands out in our mind as a pinnacle-quality pour that fully embodies the core purpose of this tasting. John Gibson's Son & Co's Celebrated Old Rye Whiskey 1909 - 1917 Photo Credit: Joshua Feldman, the Coopered Tot Bottle Information: Located in Gibsonton Mills, Pennsylvania, on the Monongahela River, John Gibson, a Philadelphia liquor merchant, built what was considered the largest whiskey distillery in the world at the time. The name listed on the bottle as "Gibson Distilling Co." suggests the bottling timeframe was between 1909 and 1917. This bottle was sold at Henry R. Scholouch, a store established in 1881 until Henry's death in 1917. The bottle has "1918" in pencil on the label, though there's no way to know if that is relevant for the bottling outside of a potential purchase date. Nose: There's a distinct meatiness to these aromas, like a plate of steaks at a table. Soon after we find perfumed florals, sweet lemon lollipop, and Madagascar vanilla. Further inhales give off scents of pine, reminding Nick of some Willett ryes. Jes is reminded of a well-organized bookshelf with how clean and consistent these aromas are. Overall, the glass settles into simple territory with notes of caramel sauce with a bit of flatness developing late in the nosing. Palate: This is creamy with notes of peach rinds and cream soda. There's funky ginger ale and a hint of years-old bubble gum. Sipping further on, we find root beer and begin to wonder, is this all soda? There's also a hint of anise and an oaky funk, like a freshly washed cutting board drying in the sink. The finish is medium with a funky chalky malt. Further Thoughts: We both agree the nose misled us into a palate that did not align. Perhaps this would have been celebrated more properly had we tasted it prior to the powerhouse that was Old Overholt. This pour proved to be a good reminder that comparison is not the thief of joy when it comes to whiskey, but rather a great lesson for our palates. Good Old Guckenheimer Bottled in Bond 1914 - 1920 Photo Credit: Joshua Feldman, the Coopered Tot Bottle Information: Initially a contract distillery, Asher Guckenheimer eventually built a massive operation that became famous for its quality. Their primary brand, Good Old Guckenheimer, was considered a premium spirit and won a gold medal at the World's Columbian Exposition in Chicago in 1893. It was eventually shut down by Prohibition in 1920, but the strict adherence to traditional rye production remains a focal point of this western Pennsylvanian distillery. Nose: Big and in your face, the first whiff leads with bold balsamic vinegar, followed excitedly by fermented prunes and stewed plums. This is bright, bold, and big on fruits. It feels finished, and perhaps it is; however, it was confirmed this is not rectified. Swirling produces floral perfumes, Christmas spices, orange peel, and bubbling sugar. This is an unforgettable pour right here. Giving this time to breath does wonders to this whiskey. Palate: Oh yes, bring on the sticky and thick mouthfeel. Like the nose, fruit leads the way with prunes, plums, and dried figs. There's also sweet lemon custard and hints of a resinous cedar cigar box. Additional sips are light and sweet like sugar-extracted strawberry. This is dominantly oily and juicy, and as time passes, the flavors only improve in quality. The finish is medium to long with prune, chocolate, puffs of fireplace smoke, and raisin. Further Thoughts: Jes was grateful to revisit this pour following the conclusion of the tasting, where she confirmed it was one of her favorites from the lineup. The group debated this one heavily, with many offering approval of the quality here, with Josh Feldman rating it a 92, for example. Sweet Hickory Rye Bottled in Bond Spring 1908 - Spring 1916 Bottle Information: Distilled by a sister distillery to Guckenheimer & Bros, often referred to as the Montrose Distillery, this expression was distilled and bottled by the Pennsylvania Distilling Company, Registered Distillery No. 8, located in the 23rd district of Pennsylvania, Buffalo Township, Butler County as confirmed by the tax strip. Curt Kolcun further described the historical significance here, stating, "Pennsylvania Distilling Company was a key Monongahela rye producer whose history is deeply intertwined with the powerful A. Guckenheimer & Bros. firm. Guckenheimer acquired the site in 1875 and operated it under the 'Pennsylvania Distilling Company' name, often referring to it as the Montrose Distillery. The plant, which was rebuilt after a fire in 1899, was one of Guckenheimer's two primary distilleries, focusing on producing their premium 'Montrose' brand and supplying high-quality bulk whiskey to merchants like Joseph R. Peebles' Sons for their house labels. Operating in the 23rd Internal Revenue District, the distillery was a major component of Western Pennsylvania's Pre-Prohibition whiskey industry until the entire Guckenheimer enterprise ceased operations in 1919." Nose: This is funkadelic right out of the gate. We find vintage clothes racks at the Salvation Army, reminding Nick of a previous tasting of 18 Summers old, I.W. Harper. There's leather with a lively umami beast slumbering cozily next to aromas of orange and clove. Late in the glass there's a slight bitter dark chocolate with crushed graham cracker and waffle breading. Palate: What beautiful underlying fruit to be tasted here: lemon, cranberry, and apricot just trying to escape the buttery croissant layer that dominates the tongue. Coffee rolls and black pepper are present as well. There is a slight cork flavor, explained by the fact that it's only 8 years old. The finish is long with deep molasses tones. Further Information: Revisiting this one was the most intriguing, as an initial appreciation for this pour was turned into a feeling that its characteristics didn't match the details of the bottle... How could an 8 year old rye smell so close to an 18 year Kentucky bourbon from a similar era? The answer likely lies in some level of cork degradation. While the base whiskey is still a marvelous experience, this one fell from the peak of memory for this tasting in favor of the more classic Large, Overholt, and Guckenheimer examples from Pennsylvania. Historic Maryland Ryes Stewart Distilling Co Carstairs Whiskey 1911-1919 Photo Credit: Josh Feldman, the Coopered Tot Bottle Information: This blend of whiskies was produced in Highlandtown, a section of Baltimore, Maryland; however, the blending process took place in Philadelphia, which turns out to be an awesome crossover pour for this incredible tasting. Nose: Noticeably soft and a touch bland, we find room-temperature brie cheese, candied fruits, whipped cream, and vintage candy shop wrappers. There's a flatness to this nose, like that of day-old ginger ale. While we're not offended by the aromas, we're not particularly impressed either. Palate: Clean and easy with a medicinal quality. There's sweet marshmallow fluff and sugared cherries with a slightly oily characteristic. Further sips produce a rich malt quality, black tea, and lemon. Nick is reminded of a hot toddy, while Jes is reminded that Maryland ryes seem to lean a bit more sweet than robust. Further Thoughts: Having explored a range of Maryland ryes during our inaugural Vintage Whiskey Society tasting  in November of 2024, we had our expectations primed, namely that Maryland ryes are sweeter. We learned during our first taste of Maryland's in this rye tasting that it's not necessarily because of more corn in the mashbill, as one might think to assume. According to Sam Komlenic, Pre-Prohibition ryes from Pennsylvania and Maryland would likely be near replicas of each other, which notably changes Post-Prohibition when the extra corn is introduced in the mash bills of Maryland producers. If you're curious to learn more, Laura Fields wrote an exceptional piece on the history of Carstairs rye whiskey on Dram Devotees . Spring Dale Baltimore Whiskey Bottled ~1917 - 1919 Bottle Information: This blend of whiskies was bottled by a prominent wholesale liquor merchant and rectifier in Baltimore, Maryland. The firm played a significant role in the city's "Golden Age" of whiskey, best known for their flagship brand, Springdale Pure Rye Whiskey, which they distributed widely before federal laws forced the business to close. Nose: This leads funky with prune juice, sherry, cherry cordial, and a touch of mothball. Once we reset our nostrils with a nice whiff in our own shirts, there's a pronounced and lovely white lily aroma and a flash-in-the-pan buttery note before that too quickly falls off. Palate: This tastes better than the nose led on, with graham cracker, dried raspberries, and buttered rye bread sprinkled with cinnamon and sugar. Unfortunately, the tastes fall off quickly, aligned with what we experienced on the nose, and cherry cordial is the dominant note hanging on. The finish is short but full of red fruit. Further Thoughts: Two blends in a row of Maryland rye have left us a little underwhelmed but not in an off-putting way, rather in a marked way we might expect from Maryland rye—soft and sweet with a touch of spice. Mount Vernon Pure Rye Whiskey 1906 - 1917 Bottle Information: This is a Cook & Bernheimer bottling, another example similar to the one we cherished from the historic Mount Vernon tasting . Nose: Immediately, there's a distinct soft white cheese quality going on here, either brie or marzipan alongside a board of fruit. There's a good amount of wood and perfume, which turns fruity, like a raspberry tart, before transforming into a more candied quality. Unfortunately, what we hoped would be an example of a nose holding up nicely with time, this whiskey has been eaten away by it instead. Palate: The vibrancy of the nose does not translate to the palate. We find ginger, brie, flat root beer, gentle baking spices, and dried cherries. The fruit is present but lands thinner and is not of the same character as the Mount Vernon whiskeys we have sampled previously. Further Thoughts: Unfortunately this is a prime example that despite all signs pointing to a quality whiskey worth sipping, sometimes due to distillery variation or, perhaps more likely, storage issues during the lifetime of the bottle... you can get a dud bottle. That's part of the risk you take on when you venture into exploring vintage whiskeys! We trust nobody more than the folks of Vintage Whiskey Society to steer us right in this regard. Monticello Special Reserve Straight Pure Rye Whiskey 1910 - 1915 Photo Credit: Joshua Feldman, the Coopered Tot Bottle Information: Distilled by Monticello Distilling Co. in Baltimore, Maryland. Based on the serial number and with reference to another available bottle, the dates are believed to be between 1910 and 1915. Nose: Hello, fruit! We find cherry and prune, candied raspberries, and a hint of cinnamon. This is a classic Maryland rye profile, soft with oak and fruit. Swirling releases double bubble bubble gum, a fun note to find. Palate: Yum, this is landing right where it needs to be with Thanksgiving pie and pop rocks jumping on the tongue. Fruits continue to dominate, with notes of cherry, raisins, and dried cranberry. This is abundantly sweet and down the middle. The finish is medium in length with a linger of amaretto. Further Information: The flagship Monticello Rye was nationally recognized, and the brand remained popular until 1920 and was even available as a medicinal whiskey during the dry years. Pikesville Special Pure Rye 1904 - 1917 Bottle Information: Bottled by W.E. Broderick & Co. in Baltimore, Maryland, the Winand & Brothers Distillery was established at Scott's Level (near Pikesville) in 1895. Pikesville Rye became the quintessential Maryland rye whiskey. The distillery closed in 1920 but is notable for being the sole survivor of the Maryland rye style, currently produced by Heaven Hill in Kentucky. Nose: This is big and beautiful, with a distinct herbal medley of tea leaves, lemon, pine wood, and allspice. Swirling releases sticky honey, freshly baked bread, melted butter, and raspberry candies. There's a lot to explore in this pour, lively for sure! Palate: This is the perfect drinker. There are cinnamon buns, light breading, spice cake, cream cheese frosting, and lemon slices muddled in hot water. It's complex and poppy, sparkling on our tongues. Wow. Remarkable. The finish is long and lingers with brandy apple tones. The range of flavors holds all the way to the last sip. Further Thoughts: The volume in the room amplified as we began our exploration of this particular pour. Sometimes it's hard to explain the greatness happening on your tongue, but in this case, the noise from all tasters was explanation enough for us! Old Sherwood Rye 1907 - 1919 Bottle Information: Bottled by Hopper, McGaw & Co. in Baltimore, Maryland. McGaw was a specialty grocery store in Baltimore. Sherwood Distillery is famous for Sherwood Pure Rye, a brand stockpiled by the U.S. Army Medical Department in the late 19th century for medicinal use. "Xmas 1913" is written in pencil on the label. Nose: Rich tones are coming off the glass: toasted rye bread, varnish, chair cane, and mashed potatoes. There's a hint of fruit, namely stewed plums, but overall this is balanced and refined, with no heat. Clean vanilla. Palate: The first taste is silky with raspberry syrup, black tea, cardamom, and allspice. We also find raspberry scone, light sugar, and a hint of malt as we continue to sip. This is the holidays in a glass. It's pretty good! The finish is medium, crisp, and clean. Further Thoughts: While palate fatigue was surely starting to set in by this point in the tasting, we were impressed that this stood up as well as it did. If there was one bottle we would like to revisit on a fresh palate, it would probably be this one, as some of the conversation around this one seems to have been lost in diverted attentions. Old Farm Straight Rye Bottled in Bond 1938 - 1943 Photo Credit: Joshua Feldman, the Coopered Tot Bottle Information: This bottle was distilled at Carthage Distillery in Cincinnati, Ohio, but with historic roots to the brand that was built in the building we were tasting in, this was an epic bottle to have present. You can see the name proudly painted on the outside brick wall of the West Overton Distilling Co. building, which now houses their museum. Nose: This is earthy! We find leather, barnyard hay, and a fun funkiness, like smoked ham and an empty glass of root beer. It's soft with powdered sugar, cinnamon apples, clove, and a hint of anise. This is a mighty fun nose. Palate: Melons and apricot jelly lead the way, followed by rye toast, peaches, and a whiff of soy sauce. There's also a light demerara rum characteristic here as well, along with saltine crackers. As we continue to sip, the black pepper and allspice build. The finish is rich with proof as well as cream and sherry. Further Information: Tasting an Old Farm Pure Rye while on the property where this brand was invented was truly a treat, and it put a feather in the cap of Vintage Whiskey Society co-founder Curt Koclun's tremendous efforts to put together a meaningful and enlightening tasting on all things Pennsylvania and Maryland rye. Key takeaways from the tasting & community discussion: 1: Pre-Prohibition Pennsylvania and Maryland ryes have more similarities than differences. Through our tastings and discussions, it became clear that historic PA and MD ryes were often near replicas in terms of mash bills, primarily rye and malted barley without significant corn additions, challenging modern misconceptions. Sam Komlenic emphasized this point quite emphatically, noting, "the difference between PA and MD ryes? THERE IS NONE!" That is, at least pre-Prohibition, while Laura Fields clarified that post-1950s changes, like those influenced by Dave Pickerell for brands such as Pikesville, introduced corn that altered profiles. Greg Cloyd supported this, highlighting that early farmstead pot-distilled ryes were unique expressions beyond simple categorization, with slight regional nuances like MD's subtle sweetness versus PA's robust spice emerging only in 20th-century and later examples. 2: Rectification practices shaped flavor profiles in this era. Laura Fields provided key insights during the Humphrey & Martin Bouquet tasting, explaining how some rectifiers would pool resources and occasionally add flavorings like prune juice or spices for market appeal, transforming "pure rye" into something more like a cocktail or liqueur on rare occasions. This was not the most common practice, as reputable producers would want to maintain the true meaning of "Pure Rye". Evidence of this limited adultering practice was evident in the Bouquet bottle's Demerara rum and Christmas spice notes, which the group, including Seth Weinberg, who called it a "historically fascinating cocktail," agreed made it lively but not strictly straight "Pure Rye". Fields also noted this rectification practice would have had equal exposure across PA, MD, KY, and beyond with bottlers deciding based on value and their target market whether to keep the whiskey pure or blend it. 3: Storage and time can dramatically affect bottle quality. Tasting thoroughly revealed the risks of vintage whiskey, as seen in the Mount Vernon Pure Rye (1906-1917), which appeared faded due to potential storage issues or distillery variations, turning vibrant expectations into thinner, less complex sips. Mark Wade echoed this in discussions, lamenting a "life-changing pour" from a prior bottle versus this one's battle with time. Similarly, the Sweet Hickory Rye (1908-1916) showed cork degradation, mimicking older bourbon traits and dividing opinions, loved by some like Vanoy for its funk but critiqued by Josh Feldman for a "dank ivy" rancidity note, underscoring Greg Cloyd's reminder that lighter styles struggle against robust ones like Old Overholt depending on the sequencing of pours. 4: There were standout bottles that exemplified classic Monongahela and Maryland styles. Consensus from the group highlighted pinnacle pours like the 1916-1930 Old Overholt Rye, praised by Greg Cloyd for its "incredible oily, creamy spreading" qualities and rich Monongahela flavor, scoring a 93 from Josh Feldman for its complex fruity, herbal, and spiced profile. The 1914-1920 Good Old Guckenheimer also shone, with Feldman rating it 92 for its fermented prune and balsamic notes, while Jes revisited it as a favorite. With reflection, it praise also mounted for the 1913-1919 Large Monongahela Pure Rye. For Maryland, the Pikesville Special Rye (1904-1917) amplified room excitement, described by Hillel Leitner as "apple brandy" and "honey apple crisp," earning a 91 from Feldman; Johnny Hirschbuehler added the Old Sherwood Rye (1907-1919) to his top five for its delicate holiday spices, aligning with Cloyd's view of its consistency across bottles. 5: The whiskey community thrives on generosity and shared knowledge. The event's success stemmed from acts of kindness and a willingness to listen, learn, and contribute to group discussions in order to glean relevant information from the 125 years of history we were lucky enough to have tasted through. The discussions post-tasting only amplified this, with Josh crediting the group's "cosmic wisdom" as a linchpin for the triumphant conquering of so many historically interesting drams. The banter was equally entertaining, with Josh Feldman playfully offering another new nickname for Greg, who can surely dish his own ribbings when he's in charge of the tasting. While Curt Kolcun might more typically be found quietly contributing collected treasures, his leadership in this tasting was on full display when we found every dirty detail of the weekend had been thoughtfully curated, planned, and coordinated for the attendees. Curt later reflected on the tasting, noting the divergent views, such as those on the Sweet Hickory, as enriching to the broader conversation of vintage whiskey. Overall, contributions from experts like Sam Komlenic, Laura Fields, and all of the brilliant attendees that come from many different walks of life created a roadmap for future historians, writers, and distillers, as Cloyd rightfully praised, solidifying Vintage Whiskey Society 's leading role in elevating the modern rye renaissance . We're incredibly grateful to have been invited to share in all of these incredible drams, but it was really the people that made the trip out to Pennsylvania such an incredible experience. Many thanks again to our dear friends from the Vintage Whiskey Society specifically, and we look forward to seeing you at the next event! If you're curious to learn more about what we discovered on our tours of Iron City Distilling , Liberty Pole Spirits , and West Overton Distilling , make sure you stay up to date with all things Amongst the Whiskey ! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

If you've been reading my website for any amount of time, you know I'm a fan of the Shenk's release from Michter's. While it has evolved and changed from year to year, it remains a consistently great addition to my whiskey study shelves, layering in a core identity that is completely necessary in today's complex whiskey market. At its core, it is a whiskey driven less by power and more by intent. It's the middle ground in the Michter's portfolio, not marketed towards general drinkers nor the whiskey connoisseur. It exists as an exercise in balance, texture, and grain expression, crafted with restraint and innovation. Anchored in historical notes of caramelized sugars, cereal tones, tea-like complexity, and understated wood structure. It remains a whiskey I find myself returning to rather than craving or chasing, but when I do find myself with a glass of Shenk's, I'm rarely disappointed. Every time I bring it up in whiskey-drinking circles, it always sparks an interesting conversation. Often I am hoping the same experience is true when I am left alone with a glencairn... I want my whiskey to be conversational, because I have as much to learn from it as I have existing notions of quality, flavor, mouthfeel, and distillation practices. Every tasting is a chance to expand and calibrate your palate. It's with this reverence for sipping thoughtfully that I approach all whiskey reviews for Amongst the Whiskey . If you're curious to see this in action, feel free to check out my prior write-ups on the 2020 , 2023 , and 2024 Shenk's releases. The Michter's website states the 2025 release "is an expression made with a good amount of rye. To accentuate the rye characters, some of the fully matured whiskey was finished in toasted only French oak barrels that were not charred. This wood was sourced from the Vosges region of France before being naturally air dried and seasoned for 24 months and being toasted to our exacting specifications. With this year's release using the toasted French oak, a bolder, lingering spice emerges balanced by some dried fruit and toasty burnt sugar and toffee qualities." I love to see open air seasoning durations creeping up in terms of multiple years, rather than needing to be quantified in months. Now, ready to get this show on the road? Company on Label:  Michter's Distillery Whiskey Type:  Kentucky Sour Mash Whiskey Mash Bill Percentages:  Undisclosed Proof:  91.2° Age:  NAS Buy Online: Frootbat Further identification:  This is the 2025 release of the annual special release from Michter's distillery; the bottle under review is bottle 1429 of 2503 from batch # 25E1791 Nose:  On first lifting the glass, I find myself in a thick stand of hardwood with just a hint of the sweet decay of fall in the air. It's notably light from the get-go, something that I hope warm hands can remedy. Slowly some linen tones come forth, bolstered later with black pepper and Carolina-style barbecue sauce. Marshmallow and hookah smoke give interesting texture to the experience. Deep inhales show off the lovely quality of wood that was used during maturation. With a gentle warming in cradled hands, wonderfully creamy aromas of vanilla frosting and angel food cake become enduring and rich in volume. Subtle supporting characteristics are walnut, brown dirt, and graham cracker. After a sip, the nose remains quite consistent with a general delicate demeanor and a slow meander back and forth between the aforementioned characteristics of barbecue and vanilla. While my needy nose searches for more depth, I have to admit the quality of the distillate here seems to be spot on. The cycle continues through to the end of the glass, finally adding in the maraschino cherry that the palate so elegantly delivered. The empty glass smells of party snap pop-its and light tiramisu. Palate:  My first sip is as light as I expected given the reticence on the early nose, though holding it in my mouth for some time allows for subtle maraschino cherry and sparkling orange cream Bubly to proliferate. While the mouthfeel is thinner than expected, it's also a bit remarkable just how easy drinking this is at 91.2 proof—it somehow drinks well below that. Another sip elevates subtle mocha tones as I find sweet braided babka cake and shaved milk chocolate. The proofiness builds with subsequent sips, as does the construction of a wider flavor wheel. Oolong tea and hints of spruce have me thinking of Northern Maine. A larger sip and swish reveals impeccable balance despite the truculent challenge to the tongue. The linger shows off simple marshmallow and toffee, impossibly mellow. The way this whiskey slides across the tongue and down through the chest can only be described as glacially slow. My last sip is consistent with the rest of the glass, layering in a burnt sugar finish to cap things off with a bit of extra sweetness. TL;DR: Subtle, slow, and refined whiskey built for getting lost in thought Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This is a mellow whiskey for a mellow night. If you have nowhere to be, have a fire roaring in your hearth, or just have a long while to get lost in a glass—this might be the pour for you. This isn't your barrel proof, "quick punch" whiskey; it's another lesson that the thinking drinker will find well worth pondering. While I personally prefer the much louder 2023 and 2024 Shenk's releases, this 2025 bottling surely found a soft spot in my heart for its ultimate delicacy. 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.

Nestled in the rolling hills of western Pennsylvania is a quiet, family-owned operation producing premier grain-to-glass whiskey. Recently, the Amongst the Whiskey writers had the opportunity to visit Liberty Pole in Washington, Pennsylvania, and met with the family behind this once hobby-turned-distillery. Jim Hough, his wife Ellen, and their two sons Rob and Kevin are the heart of the operation. The warm greetings provided at their distillery felt like being welcomed into their home. During an incredible night of Repeal Day celebrations, Liberty Pole graciously hosted a group of vintage whiskey enthusiasts and writers known collectively as the Vintage Whiskey Society . Part of Liberty Pole's gracious offerings was this soon-to-be-released double-oaked wheated bourbon—one of several lined up for tasting explorations. Jim spoke proudly of their newest expression, echoing the quote below for the December 20th distillery-only release: Our double oaked wheated bourbon reflects the craftsmanship and patience our family brings to every whiskey we make. The heirloom corn, the time in those original barrels, and the extended secondary aging all came together to create something truly special. This is Liberty Pole's inaugural double oaked expression, which begins with their core straight wheated bourbon, including their signature Bloody Butcher heirloom corn, sweet-mashed and double pot distilled. We would like to thank Jim, Ellen, Rob, and Kevin for opening their distillery to our group and providing an unforgettable night. We would also like to thank Jim for providing a bottle of their first-ever double oaked bottling for further tasting and exploration with no strings attached. Ready for the early sneak peek scoop? Let's get to tasting! Company on Label:   Liberty Pole Spirits Whiskey Type:  Wheated Bourbon Mash Bill Percentages:  72% bloody butcher corn, 18% wheat, 10% malted barley Proof:  104.5 ° Age:  3 years MSRP: $74 Further identification:  Aged 3.5 years in its original barrels before being transferred to new, heavily toasted, medium-charred barrels for an additional 11 months Nose: Carnival cotton candy greets us right away upon lifting the glass. Wet pottery clay, bright saltwater taffy, and confectioners' sugar follow. Medium cacao chocolate builds with time alongside black pepper and a wave of earthy paprika heat. This nose is soft and welcoming—you can snuggle into the glencarin and explore comfortably. After a sip, the nose continues to bloom into candy sweetness but is bolstered by a thicket of mountainside laurel. A whiff of tiramisu and lukewarm espresso weaves gently through the sweetness as the liquid disappears. The empty glass smells of chestnut and maple bacon. Palate:  On first taste, we're in candy land. Swedish fish jump around on the tongue with none of the typical tannins of a double oaked whiskey. Another sip produces more of the vanilla from a well-seasoned oak, resulting in a silky and smooth mouthfeel. The linger is where the distinct wood influence finds its mark, again with none of the youthful characteristics one might expect here. Tasting late in the glass expands the depth of this easy-drinking whiskey: hints of cinnamon, flashes of hot chocolate, and waves of leather all come across light in intensity but certainly play a supporting role. The finish is long and low, offering a subtle rumble of sweet molasses that drinks well under proof. TL;DR: This is as easy sipping as it gets and refined enough for the whole family to enjoy Rating:  4/5 ( Really good. I want one of these on my shelf. ) If you have preconceived notions on what double oaked whiskey should taste like, you best leave those at the door. This pour charts a new course in whiskey finishing, one that clearly elevates the category, and the end result is a whiskey that we're sure to be sipping on all winter long—right up until we reach the reluctant last drop. While we still prefer their Monongahela rye for the historical significance in Pennsylvania and richer complexities of the whiskey, this release provides evidence that the Hough family seems to be able to do it all on their little pot still. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Hatozaki small-batch whisky is one of the flagship products of the Kaikyō Distillery in Japan. It's notably not a Japanese whisky, given it seems to contain a Scotch malt whisky component, which is really interesting. When I look at a blend like this, I often consider it an opportunity for human skill to shine. In an era of maximizing distillery efficiency in order to extend profits, I find myself admiring those who are doing things in the low and slow methods of old. The brand is founded and overseen by master distiller and blender Kimio Yonezawa, who put together this expression using five to six year old malts which were aged in ex-bourbon, ex-sherry, and mizunara oak casks. I previously reviewed their 12 year old Umeshu cask finish offering and was quite pleased with that pour. The brand describes their whisky as "round, generous, and unpeated." As I mentioned earlier, this is not a Japanese whiskey. In 2021 the Japan Spirits & Liqueurs Makers Association introduced new standards to define what could be labeled as Japanese whisky. Here are Japanese whisky must: Use only malted grains and water from Japan Be malted, fermented, distilled, and aged in Japan Be aged at least 3 years in wooden casks in Japan Be bottled in Japan at a minimum ABV of 40% The most interesting part of these regulations is the rules prohibiting misleading labeling, which is likely why this whisky is simply labeled as "whisky" and further described as a "product of Japan." Ready to find out if this whisky is worth sipping on? I'd like to thank the brand for the opportunity to review this whisky with no strings attached. Company on Label:  Produced and bottled by Kaikyo Distillery, Akashi Sake Brewery Ltd, 1-3 Okurahachiman-Cho, Akashi City, Hyogo 673-0871, Japan Whiskey Type:  Whisky (notably not listed as a Japanese whisky) Mash Bill Percentages:   100% malted barley Proof:  92° Age:  A blend of 5 to 6 year old barrels MSRP:  $70 (2025) Buy Online:   Frootbat Further identification:  This is a 2025 bottling of Hatozaki small batch whisky which is a blend of less than 20 casks Nose:  On first lifting the glass I find wonderful honey sweetness with a crisp, light texture. Some light bran flakes come through on long inhales. It's a bright whisky, one that feels like it would pair nicely with some warm summer sun. Subtle fruitiness builds with time in the glass; think fig, prune, pear, and apricot. As I pick through further, I find a lovely sugar cookie tone that reminds me of some of my favorite Irish whiskeys. Supporting undertones that I pick up on are a light florality, vanilla, and linen, likely from the ex-bourbon casks. Shy fruit tones continue well into the late part of the glass, and coming back after a sip only improves the volume on this one. The empty glass smells of honey butter and a hint of coastal sea. Palate:  On the first sip I find a crisp, clean, delicious malt; think Glenmorangie, Clynelish, or Ben Nevis here. The sugar cookie tones from the nose translate well to the palate before blooming into something more. I find buttercream frosting and sweet alyssum most impressionable on the tongue, while a touch of brine can be found in between the dominant notes. There's a light effervescence that reminds me of a dry brut, while a dainty bit of white pepper tries to embolden this impossibly ethereal pour. Everything about this glass is as light as a feather, which usually would be a knock coming from me, but this comes across as refined and elegant to my tongue. My last sip is just as clean as the rest of them with tea cake, buttered scone, and salt water Taffy finishes strong, and the finish carries on quite adequately with fried tempura lingering long. TL;DR: A wonderfully light expression of crisp malt whisky built for easy sipping Rating:  3.5/5 Good enough. There's something to enjoy here. This is a whisky that could do more, but it doesn't have to. It's a malt that is well crafted and perfectly easy to sip. While three tastings confirmed that it doesn't scream into the heights of the top end of my rating scale, it still serves a spectacular purpose as a clean, crisp budget whisky that I think just about anyone could enjoy. 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.

After the first launch of the bold label of Bomberger's Precision Fine Grain in 2025, the traditional annual release of the chinquapin oak aged bourbon was somewhat doomed to live in the shadow of the shiny new whiskey. The pressure must be immense to have to keep coming up with new concepts to satiate the never-ending desire for fresh releases. Michter's managed to scratch that itch with the PFG bottle by employing another new oak while leaving chinquapin in the original Bomberger's court. The comment sections I saw around release time were going bananas for the new maroon label design despite being most of the same content structure. Bomberger's PFG label When I stumbled upon a bottle of the normal Bomberger's on a Midtown Manhattan liquor store shelf, I was surprised and found myself wondering, "Have I had this whiskey yet this year?" I took to my website, ran a search, and discovered I hadn't reviewed it yet, so I admittedly overpaid a little to take it back to my hotel. Higher price tags were expected; that's NYC for you, but I deserved something interesting to sip while I was away from my normal whiskey study room, right? Michter's website had just enough intrigue for me to be willing to pull the trigger. Bomberger’s Declaration Bourbon honors the legacy of the former distillery known as Bomberger’s in the 1800s 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. This 2025 release of Bomberger’s Declaration Kentucky Straight Bourbon continues the flavorful tradition of using bourbon aged in Chinquapin (Quercus muehlenbergii) oak. This year’s release uses barrels wherein the wood has been naturally air-dried and seasoned for different periods of time before undergoing our exacting toast and char specifications. The spectrum of barrels used have been seasoned for 18 months, 3 years, 4 years, and 5 years, thus changing the chemistry of the oak’s contribution during aging. The result is a bold journey of flavor with chocolate, floral notes, berries, salted caramel, baking spice, and many rich, decadent layers of complexity. The level of open-air season that the team employed here is really wild... 1-2 years has unfortunately become the industry norm for modern bourbon, so this push out to as much as 5 years of seasoning is really interesting to see. Long open-air maturation durations are typically attributable to reducing the level of tannic tones that are imparted during the early stages of whiskey aging, perhaps offering a chance to "skip ahead" in the maturation curve for any given terroir. Ready to hear how this year's Bomberger's Declaration turned out? On with the review! Company on Label:  Bottled by Michter's Distillery LLC, Louisville, Kentucky 40216 Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:   Undisclosed Proof:  108° Age:  NAS MSRP:  $120 (2025) Buy Online:   Frootbat Further identification:  This is batch number 25E1907, which would have been bottled in May of 2025; 2,438 bottles were released for this batch and bottle 143 is under review here today Nose:  Upon first lifting the glass to my nose, I find the traditional soft caramel and vanilla one would expect out of a Kentucky bourbon with some decent oak time. Another long inhale produces dehydrated cherry and a deeply earthy undertone that reminds me of an old forest floor covered in brown shed needles from red and white pines. My left nostril finds more mocha tones that remind me of Pirouline wafers, while my right nostril is filled with a sharper aroma of cardamom and green peppercorn. A long inhale back together is again vaguely fruity on this slightly fickle dram, which feels like the sum of a few disjointed parts that haven't quite jived yet. It's a nice nose, but it doesn't seem to have something to attribute its indeterminate success to. After a sip there is very little delta, revealing only a slight chlorinated pool aroma that doesn't really fit the experience. As I near the bottom of the glass, I find things level back out to a very traditional bourbon flavor triangle of caramel, vanilla, and cherry. The empty glencairn has a perfect callback to the chocolate Pirouline wafers from earlier. Palate:  My first sip is sweet like the first moment you pop a Sweet Tart in your mouth and your salivary glands go wild. Another quick taste reveals a bourbon that drinks well under proof and leaves little impression outside of a short blip of flavor. This one revealed the same dehydrated cherry the nose led with before turning slightly chalky with the mouthfeel of a powdered raspberry doughnut. Larger sips and long swishes seem to do this bourbon the most justice, jamming creamy flan and glazed doughnut sweetness into every corner of my mouth. I wish it hung around for more than a millisecond in my mouth, but that's the tale of an easy-sipping bourbon, I suppose. As I taste towards the bottom of this glass, nuances of black pepper and the crisp freshness of a Chesapeake Bay oyster are fun surprises on an otherwise narrow band of flavor. My last sip rounds out the caramel character arc before finishing with a short burst of Andes mint that feels completely out of place. TL;DR: Innovative production methods paradoxically produced a very traditional bourbon Rating:  3.5/5 Good enough. There's something to enjoy here. I had a few pours that were more enjoyable from this bottle prior to this write up, but most of my experiences were likely elevated by sharing with people who haven't had nearly as many whiskeys as I have. The coworkers I shared this one with did enjoy it quite a bit as we toasted to our collective success. I certainly found it to be a crushable bottle, one I managed to work through with quite a bit of help while I was traveling in Manhattan for work. I certainly wanted some more wow factor out of this bottle, but that's me being a bit picky and knowing that the decisions for long open-air seasoning durations they used on the intriguing chinquapin oak seem to have both been squandered on what is just a decent base distillate. All that said, this is still a crushable whiskey that is clearly a step ahead of your regular shelf options that fall more towards the middle of my very fair rating scale . I look forward to seeing what they pull out for next year's release! 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.

“Although no one can go back and make a brand new start, anyone can start from now and make a brand new ending.”  - Carl Bard Through the years, I have admittedly grown weary of toasted barrel finishes. Far too often, the process of adding a new barrel late to the equation typically de-ages already mature stock. Even if processed in a way that is favorable to producing sweet tones, this nonsensical approach to whiskey maturation has drawn my ire in more than a few reviews . I'm glad to see that Jack Daniel's took a completely different approach with this heritage barrel release, aging in a toasted barrel from the very start. Another underappreciated but impactful input parameter that the distilling team chose to use was a lower barrel entry proof: 100° instead of the industry norm of 125°. The higher barrel entry proof maximizes yield but ultimately ages differently in the barrel. There are quite a few distilleries beginning to re-explore the practice of low barrel entry proof in an effort to put quality above quantity, and seeing a big legacy brand like Jack Daniel's leading the charge is really heartwarming to me. This release will be offered year-round as part of the Jack Daniel’s Single Barrel Collection giving us the chance to bring the unforgettable flavor of our Heritage Barrels to more of our friends. Offered at 100 proof (50% ABV) and matured at least seven years in our highest elevation barrel houses, Single Barrel Heritage Barrel has a soft oak nose infused with vanilla and graham cracker, rich notes of vanilla, marshmallow, and toffee across the palate, and a lingering finish of brown sugar. It is a whiskey that we think Jack himself would have been proud to have crafted and enjoyed with friends. While toasting has always been a part of the cooperage processing, the barrels used in the 2025 reinvigoration of this release were toasted over a heat pod for 24 minutes, a full 12 minutes longer than their traditional barrel toasting process. The barrel is then given a quick char to fit into the legal requirements of Tennessee whiskey. As you read through this review, keep in mind that this is a single barrel product, so there may be barrel to barrel variation that won't be captured in any one writeup. The Jack Daniel's team is fairly well known for their consistency, however, so I would imagine the nuances will not be as profound as the delta that's been generated by the difference in barrel entry proof and toasting process. Now let's dive in for a taste! Company on Label:  Distilled & Bottled by Jack Daniel Distillery, Lynchburg, TN Whiskey Type:  Tennessee Whiskey Mash Bill Percentages:   80% corn, 8% rye, 12% malted barley Proof:  100° Age:  8 years MSRP:  $69.99 (2025) Buy Online: Frootbat Further identification:  This is barrel number 25-05993, which was filled July 12, 2017, and bottled September 18, 2025 Nose:  On first lifting the glass to my nose, I find a wave of potent vanilla, caramel, and toffee that reminds me of the first batch of their 12 year expression, but with just enough new flair to be different than any other Jack Daniel's bottling to date. There's a lovely depth to this nose, delivering creamy molasses, coffee roll, and Andes mint aromas in potent undulations. The warm patience required to plumb the full depths of a Glencairn is rewarded here. After a long rest, I'm thoroughly pleased with the warm medley of salted caramel turtle pie and dusty, well-seasoned oak. While the complexity gives way at this point in the glass, I find myself quite satisfied with this nose. Returning from a sip yields the aroma of a sweet, salty seaside, littered with cool summer shops offering trinkets and taffy. Molasses does well to cover any signs of tannins all throughout this pour before the empty glass settles into dark chocolate and flaky croissant. Palate:  My first taste offers a lovely translation from nose to palate as whipped cream, coffee ice cream, and caramel sauce mingle in melty goodness. Another sip is consistent with the first, offering slightly less depth than the nose led with and drinking slightly hotter than the expected warmth of a 100 proof pour. As I continue my exploration of this glass, I find the sweetness rising with confectioners' sugar dusting every part of my mouth. The linger is slightly tingly with vanilla laced quite interestingly with mint. Despite being less enamored than the nose, there's still a good bit to enjoy here. After every sip I am left with a creamy mouth coating to the tune of a well-made tres leches cake. My last sip settles the glass out with Lindt Intense Orange dark chocolate and candied cherry that finishes with a slow simmer, like boiling water over a bag of chamomile tea. TL;DR: A differentiated Jack Daniel's whiskey finds a comfortable place in my heart and on my shelf Rating:  4/5 Really good. I want one of these on my shelf. With this release, Jack Daniel's manages to deliver something fresh and nuanced in a world of flavors that seem to be trending more towards standardization. Leaning in on innovative processes while maintaining solid quality standards is what will keep this brand thriving well past 2025. I'm certainly finding enough joy in each pour to keep me coming back for more. I think I'll be hunting a backup bottle here soon. 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.