It's Starlight Sunday again in the Amongst household and I'm taking a short break from house chores to dive into a fun finish that I've been meaning to learn more about myself. Pineau des Charentes is an aperitif from western France and is rather uncommon elsewhere in the world. It is a fortified wine that can be made from either red or white grape varietals. The fortification comes from the addition of a Cognac eau-de-vie which is then matured. I actually picked up a bottle of the wine from Pierre Ferrand who lists their Pineau des Charentes as a dessert wine. I'll treat it as such and explore it once this review is over. Look for some extra notes at the bottom of the page on the wine if you are curious! Now let's dive into the whiskey. Company on Label: Starlight Distillery Whiskey Type: Finished Bourbon Mash Bill Percentages: A blend of Starlight's 3 & 4 grain mash (51% Corn, 20% Rye, 9% Wheat, 20% Malted Barley) and (60% Corn, 20% rye, 20% Malted Barley) Proof: 104.8° Age: 4 (and a half) years Further identification: Barrel FB233-1 was selected by one of the master distillers, Blake Huber, and was available at the gift shop to inquisitive minds back in May of 2022 Nose: Rich, thick caramel jumps out of the glass first and foremost. Warm baking spices, oiled leather and earthy orchard fruit dance with light effervescence in the nostrils. The aromas are distinctly close to the ground and I find it reminiscent of visiting a lush garden in the Spring; I smell hyacinth, lilac and daffodil. Beneath these sweet florals there's a rich base of oak that comes across heavy, dark and brooding which serves as a lovely contrast. I find some of the notes of a 'noble rot' without the potent sweetness that typically comes with it. The nose-feel is dry and laden with an intense darkness that comes with the melancholy of a rainy day. A swirl props up dry cocoa powder, walnut husk and a damp soil one might find under a log cutoff that has sat on the ground too long. The prominent note thus far has been the dark leather and earthy notes. Time for a sip! Returning to the glass I find the earthy notes have introduced a new layer of funk attributable only to the miracle of old oak. Dusty characteristics creep into the glass as black pepper, allspice and anise form a cocoon around the whiskey I was just formerly smelling. There's a fun corn chip aroma layered in with light paprika and a tangy, light yeast smell. I thoroughly enjoy the sorghum and brown sugar undulations on the back end of a long inhale on this glass. Everything here is delectable on the nose. The empty glass smells of nutty oak, butter, and brown sugar baked apricots. Palate: My first sip is much sweeter than the nose let on; tingling, effervescent wine grapes dance on the tongue. The mouth feel is incredibly light - almost as if nothing was there at all. The tingling sensation and lemon peel zest that rush in afterwards course corrects that fallacy. I find notes of darkly steeped black tea, allspice and potato skins. Another sip produces delicate balance as thin honey and jasmine soften the senses. Soft molasses comes to the end of a forest trail only to find the thin minty notes and a delicate balance of peach and apricot. This glass drinks glossy and sleek with very little in the way of volume, but a lot of great character. My last sip is just as delicate as the last & I'm left with the lingering impression of a relaxing day spent in good company. The linger is medium with soft vanilla, a hint of cinnamon, and a creamy cup of warm tea. Rating: 3/5 (Decent. I can go either way on it.) Although the palate didn't offer much in the way of complexity, I do think I have an appreciation for the master distiller's intent here. I think this whiskey serves much the same purpose as the wine it was finished in: an aperitif. It's delicate and soft enough that any dinner guest would be able to enjoy it, and it certainly stirs an appetite as my Sunday stomach will attest. For that reason it earns the "Keep Amongst the Whiskey" distinction. If you were to blind this against other quality whiskeys it would certainly fall somewhere in the middle of the pack given the light flavors, but I am still thoroughly impressed with the overall experience. It's actually been quite some time since a review has earned this mark, so kudos to Starlight for continuously cranking out awesome whiskey. As for the wine I mentioned earlier... this Pierre Ferrand smells amazingly vibrant. It's oily on the nose like a pot still Irish whiskey with intense sweetness reminiscent of a day spent apple picking in the Fall. One sip confirms the sweet suspicion as rich apple and pear notes bubble to the surface. Interestingly, I definitely find the same honey I tasted and the hyacinth I smelled on the Starlight finished whiskey. It's viscous, creamy, and perfectly balanced. I may have just found my new favorite wine (and I thought I only really loved similar forms of Cabernet Sauvignon). Goodness gracious that is good. Revisiting the whiskey after a sip of the wine tells me that perhaps the whiskey could have been finished a little longer, or perhaps it was finished too long. I wish more of the potent sweetness, that never overreaches into cloying territory, was transferred to the whiskey. The shock of the fortified wine has muted the whiskey to the point of no return - a welcome end to my imbibing for today as I prepare for the week ahead. I hope this review was helpful - please let me know what you think about this style of whiskey (or the wine) in the comments. Cheers!

I've faltered slightly in my mission to review every Booker's batch! I missed this late 2021 release for unknown reasons... I didn't miss picking it up, nor did I miss enjoying a few drams of it already, but somehow it never made either this site or my Instagram page... Odd! Today we fix that as part of a double header with "The Lumberyard Batch". Let's break it down. Company on Label: James B. Beam Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 124.4° Age: 6 years (6 months, 12 days) Further identification: 2021-04 Noe Strangers Batch comes bearing a sky blue label in a wooden box with a batch information card Nose: From the glass sitting a foot in front of me I can smell honey sweetness wafting into my nose. There's a beautiful sweet prevalence that is already inviting me to dive in early. Cherry skins, tootsie roll sweetness and skittles candy erupt off the glass as I get my nose closer to the rim of my glencairn glass. A fair bit of good barrel influence levels out as caramel begins to take over on the nose. I can tell there's a good bit of spice on the back end of this one being successfully tamped down by the sweeter, creamy smells. There's a sweet and spicy nutmeg characteristic that reminds me of spending time with family around the holidays. A darker molasses sets in as the glass begins to open up. Time for a sip! Coming back from a few small sips I find the stone fruit sweetness is still there but it has leveled off evenly with notes of bright tin, smoke and cornbread. It feels complex yet messy and enjoyable yet unrefined. A swirl of the glass unlocks marvelous vanilla heft still tied well to the cherry skins note from earlier. Yum. The vanilla heft sometimes crosses over into the paper category I find Heaven Hill usually elicits. I love coming back to the nose after letting the glass rest a few moments here. The potent confectioners sugar, buttery brioche bread and wallop of cherry sweetness is a delectable combination. The empty glass smells of bread, tarragon, honey and milk chocolate. Palate: Right away my teeth get shocked by the prevalent sweetness of plum, honey, boozy amaretto, fig and tawny port. The flavor of raisinettes doesn't quite have the power to keep holding down the spice as big notes of cinnamon, nutmeg and clove burst forth. Another sip levels all of these out with dry oak, creamy lemon caramel sauce, and Mandarin orange cake. There's just a hint of almonds in the linger - nuttiness being an expected hallmark of Beam products. It's surprisingly light on this batch. A larger sip and swish produces punchy tannins, hints of mint and a green earthy tone indicative of a healthy forest with strong undergrowth. The linger is fleeting with a short wave of the a fruity parfait & a short sizzle of cinnamon spice, but I am left satisfied despite the abridged length as it closes out with a soft mouthfeel that follows the storyline of a spoonful of honey. My last sip is well balanced as plum, cardamom and pepper wash over the palate softly. Rating: 3/5 (Decent. I can go either way on it.) Although the nose far outpaced the palate here... This is still a decently solid whiskey. I wish it had a bit of a better linger, but I can't complain about any of the flavors that I found. This profile just isn't my personal favorite. Baking spice lovers will certainly like this one. Using some of my historical experiences with other batches this one is definitely not quite as good as Beaten Biscuits, Bardstown Batch, or The Lumberyard Batch for some extra perspective. I hope this review helped you! If it did, consider buying me a cup of coffee. Cheers!

It's no surprise I've got another Booker's batch ready for review... These things come out 4 times a year normally - the most recent exception being 2020 which only featured 3. I won't wax poetic on the history of the brand as I believe I have covered that well in previous posts, but I think many have noticed the price continuing to creep up these days. I don't normally discuss price point as everyone's buying power is a little different, so I'll leave 'worth' for you to decide based on my notes. The Booker's website describes the makeup of the blend well: 2% came from the 4th floor of 7-story warehouse X 3% came from the 3rd floor of 7-story warehouse 5 3% came from the 4th floor of 9-story warehouse D 17% came from the 4th floor of 7-story warehouse Z 19% came from the 5th floor of 7-story warehouse Q 28% came from the 4th floor of 7-story warehouse 1 28% came from the 6th floor of 7-story warehouse Z Now let's get into another Booker's review ... could this be amongst one of the greats? Let's find out. Company on Label: James B. Beam Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 124.8° Age: 7 years (1 months, 7 days) Further identification: 2022-02 The Lumberyard Batch comes bearing a light green label in a wooden box with a batch information card Nose: Mmm. A savory blend of salted caramel, molasses and dark walnut greets my nose upfront. It's not quite savory like Country Ham, but more so savory like more traditionally nutty batches. It's distinctly wood forward balanced by softer textures like buttery pecans, toffee and dark forest soil. Vanilla comes across slightly drying. Deep inhales bring up small flashes of lemon peel and brown sugar. Let's have a sip! Coming back to the glass I notice a new layer of leather that doesn't quite suggest a complete, higher aged bourbon, but a great balanced freshness. It suggests there might be some exceptional whiskey in here but it's been blended for volume (quite well from what I've gathered thus far). It feels both traditional and quite unique for its category. The darker earthy tones that support the tame yet funky oak do really well here. It's not infinitely layered, but it does a few things really well here. The volume is just right and every inhale produces something appealing whether it be vanilla, molasses or those delicious buttered pecans. It feels like a delicious bar snack in a glass! Late in the glass the earthy tones return well - it reminds me of being out in the woods in the Fall, an activity I truly try to maximize every year. The empty glass smells potent with layers of wood dominating with an earthy funk that is unmatched in modern whiskey. Smoked peanuts trail off as the last vapors of the pour expire. Palate: Right away I notice a cooling mouth feel of tingly lemon zest. It is followed by a sweeping wave of brown sugar, molasses and tame oak. It is distinctly sweeter than I would expect out of a Booker's batch with a hint of that first bite of a fresh, juicy apple. Another sip and swish brings in cherry skins, a slight tinge of cinnamon, a large dose of a comfortable Kentucky hug through the chest, and a shimmering linger of fruit and nut bars. Oh wow - about halfway through the glass strawberry flavors burst forth producing a nice fruit parfait experience. All these sweet notes are balanced well by a bready base of granola, nutty brown sugar cookie, and graham cracker. A larger sip and swish allows me to find raisin, raspberry and malted caramel ice cream. My last sip is a sweet return to the cherry skins and that juicy bite of an apple. The linger is long and tingling with just a hint of sweet grape effervescence behind a strong wave of vanilla. Rating: 4/5 (Really good; I want one of these on my shelf.) Everything here produced completely satisfying experiences, though I struggled to find exceptional depth which kept it out of the 5 category for me. In context to previous batches this one definitely stands out in my mind as being one of the better ones. I'd put it in the same league as Bardstown Batch and Tagalong Batch. Cheers!

It's time for another exciting new release from Barrell Craft Spirits! I am historically a huge fan of this style of blending and finishing as it allows for a wide array of creative freedom to create something unique & delicious. Batch 1 of the Seagrass was just divine, so they've set quite a high bar for themselves prior to launching this release. Another unique finish that I loved was the Tokaji single barrel that we selected for Spirit Animal Society. Barrell self describes their creation, saying: Each component whiskey in Vantage is finished separately, then systematically combined according to a blending process fueled in equal parts by a scientific approach, experience, creativity, and experimentation. This process focuses on the wood characteristics and the specific flavor contributions that each cask contributes to the blend. The result is a masterfully blended, perfectly balanced representation of the harmonious synergy between bourbon and barrel. This sample was provided to me from Barrell Craft Spirits at no cost and I thank them for giving me the opportunity to review this pour with no strings attached. Company on Label: Barrell Craft Spirits Whiskey Type: Finished Bourbon Mash Bill Percentages: Undisclosed blend of IN, TN, and KY mash bills Proof: 114.44° Age: NAS Further identification: This is another special release from Barrell Craft Spirits that dropped around September/October 2022 Nose: Toasted vanilla & marshmallow oozes out of the glass as I raise it towards my nose. Soft baking spice rises slowly revealing sweet cinnamon powder, brown sugar and leather. A soft bakery bread aroma wafts by the nostrils like a warm hug on a cold day. The nose-feel is incredibly delicate; as if someone had stacked a thousand cards just right into a fragile masterpiece. There's more vanilla, almost turning synthetic, as the nose compounds in volume. White table linens & Easter chocolate aromas transport me to comfortable, good times amongst family. Crème brûlée caramelizes live in the nostrils. Traditional barrel funk can be found on deep inhales, but again everything is so very delicate and mellow here - nosing like a slow Sunday morning where you've got nowhere to be. As the glass rests flower petals parting reveal a sweeter path forward as aromas of raisin, persimmon, and peppered plum jam build well. A vigorous swirl of the glass completely changes the glass as powerful savory tones come off the grill. Dark molasses, brown sugar and root beer take over. Time for a sip! Returning to the nose the sweetness and spice are more entwined & cohesive rather than the weaving undulation that started in the glass. When the liquid in the glass is disturbed it's amazing how much heft comes off of it as bready, oily tones volatize into the delectable vapors we love to breath in. There's great barrel funk hidden in the corners. Cherry shortbread tart dances well in the glass that nears empty. It's light with perfumery sweetness. The now empty glass reveals heavy, syrupy plum, milk chocolate and the softest oak tone that is still perceptible. Palate: Right away the mouth coating is rich with heavy cola, brown sugar, nutmeg and infinitely tingling spice that doesn't quite sting. The linger sits heavy on the tongue like a darker Werthers mixed with walnut and milk chocolate. Another sip becomes much softer as the spice subsides and rich, aged oak tones reveal their sweeter tannins. Caramel, cherry skins and the same rich raisin note from the nose is prevalent on a sip; the fruit is much clearer to the tongue than it was to the nostrils. A larger sip and swish reveals the delicious bakery experience well; I find orange glazed cranberry bread personally. It's a delicious treat that drinks well below its proof after the initial shock of the first sip of the day. My last sip is a doozy of brown sugar and nutmeg encrusted apricots. The finish is medium with maple syrup, almonds, and sunflower seeds atop a simple bowl of oatmeal. Rating: 4/5 This is really good whiskey. I can tell a lot of care, time and conviction went into crafting this. The high quality is especially apparent on the nose which elicited great depth that pulled forth so many great memories for me. It's an incredibly comforting pour - one I think I will remember for a long time because of how it made me feel. Drinking this made me feel welcome and comfortable. Reach for this when you are with your closest friends and family & remember to enjoy the company as much if not more than the whiskey. Cheers!

I picked this up as part of a bundling clause that a local store called Wang's did back when they dropped a Weller Full Proof pick. You needed to buy 3 other bottles in order to get it if I remember right, so I went with some cheap options to help them clear their shelves. This was one of those bottles. I finally gave it a crack not too long ago and gave it several tastings before tonight. My previous tastings did not go well, but I wanted to give my final thoughts here in case someone else is put in the same predicament I was in! Let's get into the review. Company on Label: Heartland Distillers Indianapolis, Indiana Whiskey Type: Bourbon Mash Bill Percentages: Undisclosed Proof: 90° Age: 2 years Further identification: This is listed as Series: 17 from the Distiller's Selection; it is twice barreled in new charred American oak Nose: Unripe banana and nutty grains show up first on the nose - two telltale signs of youth on a whiskey. Asphalt and dry oak follow. Pumpernickel bread loaded with caraway seeds is an interesting aroma for a whiskey. I find hay field and a bunch of fresh Spring flower and weed growth. Overall it is very light in aroma. The empty glass smells of clay, playdough, and slightly floral air. Palate: My first sip is loaded with banana peel and sawdust. I wait about as long as I can with it in my mouth before I find a hint of chocolate and caramel. Another sip provides youthful grain in abundance. It's just barely palatable, but I can't find many exceedingly redeeming qualities to offer any praise to. It's just too impossibly subtle to find anything here which is unfortunate. Plain vanilla, low hanging black pepper spice and a dry smokiness float off the glass and into my chest. I do find myself wanting to like how simple this is, but at the end of the day there are thousands of better products than this one available on every shelf in the world. Rating: 2/5 (Not good... Doesn't please my palate.) This one - though cheap - is surely not 'complete' whiskey. I don't think this should have gone into a bottle at 2 years, nor do I think anyone should anyone spend their dollars on it to be disappointed by an exceptionally lackluster product. If you want to experiment with flavoring projects, this might make a good base for that. Overall - not for me! The twice oaked thing seems like a gimmick to attempt to age faster than a single barrel intends to.

It's time for another Mass Bourbon Alliance pick! Liquor Junction doesn't sleep in the whiskey world and neither do we. Derek and I both got to try a small taste of this and it was an immediate resounding yes. My first impressions were that this is a rum finish done right; the creamy texture one would expect from a rum barrel is applied delicately but deliberately to an already delicious rye whiskey. I brought the rest of the sample away with me to do some proper tasting notes for those that might be on the fence (you're crazy - buy this one)! Old Elk has been producing some incredible whiskeys. I've had the glorious fortune of picking 3 barrels of their wheated bourbon and a barrel of their straight bourbon... Every time I am presented with samples from them it is a really difficult decision to narrow down which is my favorite. The level of consistency (even out of a brand and a master distiller so hellbent on innovation) is incredible. Let's get into this really unique offering! Company on Label: Old Elk Whiskey Type: Finished Straight Rye Whiskey Mash Bill Percentages: 95% Rye, 5% Malted Barley Proof: 100.9° Age: 5 years Further identification: This is an upcoming barrel pick from Mass Bourbon Alliance in collaboration with Liquor Junction (@LJWhiskeyFamily) out of Reading, MA; expect this sometime in the Winter of 2022. It has a 'distilled in Indiana' statement & it comes from barrel 5019. Nose: From a distance I can smell delectable, sugary vanilla frosting wafting off the glass. Raising the glass to my nose I find a bouquet of lovely floral, sweet, traditional rye. It's nuanced with touches of raisin, elderberry, honeysuckle and grapefruit blossom. There's a citrus characteristic that is subdued, but delicious so I find myself digging deep with strong inhales. The nose-feel is incredibly soft, silky, and delicate - though that may have some part to do with the temperature of my whiskey that has acclimated towards something nearing the outside temperature of 57°. A brief swirl of the glass builds out the barrel influence as oak and light caramel begins to enter the mix. Eucalyptus brings just a touch of mint to the experience, though it's layered well with honey, vanilla and crème fraîche. Swirling the glass vigorously produces delicious strawberry and raisin fruit atop a bowl of cereal. Time for a sip! Returning to the glass I find some more tropical-style fruit have begun to bubble up with pineapple and kiwi coming off juicy. Mmm - the nose just settled into a lovely marshmallow sweetness that I adore finding on any glass of whiskey. I've spent a really long time just on the nose here - and rightfully so - but everything has been so deliberately apparent it would seem like this barrel was crafted just for the occasion. I'm swooning a bit here. This is really something special. Another wild swirl of the glass produces fleeting smoky tones alongside a stronger bready note. The nose is so perfectly put together: there's balance, heft and quality all baked into every aroma. The empty glass smells of black forest cake, sweet raspberry, and grenache wine. Palate: My first sip is so creamy upfront; it's like a mouthful of whipped cream! Cherry immediately follows and slides down my chest like a delicious jello shot. The linger is impossibly long on this sip and it sticks around in fruitful, tasty ways. Strawberry, raisin and raspberry jam all meld very well and feels like there is great continuity from the nose. Another sip and swish shows off bright, zest lemon alongside grape skins and peach. Oh wow... the creamy vanilla bean flavor that rips across your tongue on this is worth every penny of the price of admission. The funky sweetness from the rum barrel are finally starting to shine through later in the glass as well - it took some time to build. My last sip is again incredibly creamy with confectioners sugar, light raisin bread, muddled maraschino cherries and a touch of raspberry. The linger continues on in one constant wave that doesn't change in magnitude but emanates in every direction. Overall this is balanced & elegant. Rating: Two Thumbs Way Up I think the palate isn't quite as complex and layered as the nosing experience, but wow does it produce an impossibly long linger & impeccably delicious flavors. I'll definitely be looking forward to getting this one on my shelf once it is bottled. Cheers!

I had the good fortune of helping to pick this barrel with the LJWhiskeyFamily team back in May. Both Derek and I had an incredible time helping them make a great choice. Swipe through the pics below to see how the morning went! Though it's not an official collaboration pick - it certainly earned the Mass Bourbon Alliance seal of approval that day! It's finally here and releases September 30th for pickup from the punch program. Now that it's finally in the bottle (and 0.5 proof point lower than we tasted it previously!) I'm interested to see how it reviews as taking notes at the distillery completely slipped all of our minds. I enjoyed walking down the endless rows of barrels and smelling the beauty of the space. When you taste on premise at Heaven Hill they usually let you pull from the barrel yourself with a copper thief, though you're usually pouring into the cute sized wee-glens (probably for the best on a 10am tasting). I'm interested to see how much more developed the nose experience is on a larger glencairn glass. Let's get into it! Company on Label: Elijah Craig (Heaven Hill) Whiskey Type: Bourbon Mash Bill Percentages: 78% Corn, 10% Rye, 12% Barley Proof: 130.0° Age: 8 years Further identification: Barrel serial number 6652930 is an 8 year pick from Heaven Hill which comes from Floor 6 of Warehouse O which sits on their main campus (the same location as the 1996 fire) Nose: Mmm. Butterscotch, caramel, nougat and toffee all leap out of the glass on this one. Usually things like to start soft and slow, but this comes right out at you on the nose in full flavor bloom. Crème brûlée in its purest form comes across elegant here. The chocolate wafer aromas build really well in the resting glass. A soft swirl awakens leather and level oak. Just a tinge of the old barrel funk I often dream about tickles the nostrils. I remember now why I pushed for us to pick this barrel (despite I think being initially outnumbered in my opinion); the deep complexity that is incredibly apparent from the rich barrel influence is on full display. It smells much older than the 8 year age statement leads on and likely did age faster than any of the other samples we tasted that day as this was the highest floor barrel. Letting it rest and coming back I find more bakery sweets have crept in. There's a pervasive confectioners sugar lingering in every corner. Overall it's bright, inviting and sweet with persistent vanilla. Time for a sip! The nose is increasingly delectable and enjoyable as more of the rich barrel influence begins to bellow off the surface of the glass. Cherry skins long to escape the clutches of the nutmeg and potent oak. The butterscotch returns strong on the nose now with bread pudding in tow. Vanilla eventually softens to marshmallow and the nose is easier to understand and enjoy. Bright linen/paper characteristic shows up later in the glass like I find on the Heaven Hill Bottled-in-Bond 7 year release. Mmm: deep inhales are all butterscotch now & well worth waiting for. Hints of stone fruit are still on the subsurface. Perhaps a bit of water could unlock them here. Hints of floral tones can be scraped off the oak boards that line the nearing empty glass. The truly empty glass smells of deliciously clear milk chocolate, creamed espresso, mascarpone and flan. Palate: Wow, that'll wake you up for sure. My first sip is punchy with cherry hots leading the charge before retreating into a almond honey nougat profile that reminds me of a Toblerone. Raspberry truffle meets decadent black forest cake. Another sip reveals more of the sweet, slightly tannic fruit. I find dark things like raspberry, plum, blood orange and blackcurrant. The linger is consistently chocolate forward with a layer of cacao powder that sits in the back of the mouth. Rich whipped cream dances in and out between the throngs of balanced heat and spice. Allspice tingles on the tongue while a soft honeysuckle begins to ebb in to push it away. Caramel cookies & pecan turtles swing in late. A honey sweetness begins to build in the bottom of the glass. There's been a great evolution in the glass thus far. My last sip is bright with black pepper, white linen and tart raisin. The linger is long, smoldering and a touch drying. It shows off notes of gingerbread, chocolate croissant and biscotti. Rating: Two Thumbs Up This is most definitely not an 'any day' bourbon. This is a big proofy monster that shows off many great layers of complexity that I'm sure will evolve with time and air. I like the idea of keeping your pours small on this one to let the proper air interactions allow you to enjoy this without too much struggle. I've admittedly not found too many Elijah Craig barrel proof single barrels that I've liked but this one is really solid and reminiscent of some of the great batched barrel proof products (looking at you 2020 blends)! I hope you enjoy this one. If it's a touch hot for your preference, I think this could do phenomenally in an old fashioned, though I typically prefer rye in mine. Cheers!

We've got all 10 recipes lined up here for a really fun tasting! Alan Starr put these together and the bottle labels are really something special! He took the time to transfer all the original bottle details to these 2oz jars. Now even from the get go there's some caveats to this tasting - this is only one expression of each recipe... now there may be better or worse barrels of each recipe out there too so this is just my first opportunity to really explore differences in the recipes. I will be revisiting bottles and other samples of these for a long time because Four Roses just makes damn good bourbon in general. But I thought this would be fun to explore, so here we are! I am going to be tasting all of these blind thanks to my lovely significant other, Brittany. I will be working on a standard head-to-head random matchup bracket for this. If you want to see what each letter corresponds to... Brittany has provided an answer key here that I will refrain from clicking! Notice it is hosted on Imgur not on my website so I don't accidentally stumble upon it! Before you read on! Please let me preface this bracket by saying what I am tasting here is one example of the brand that was curated by someone other than myself. I had no control over the outcome of what I experienced tonight and my opinions expressed here likely do not directly correlate to my opinions of Four Roses in general. Now... read on if you are into train wrecks! If you want the TL;DR, I have bolded the suspicious notes that highlight what will later become the "Sandalwood Scandal" experiment. Company on Label: Four Roses Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: See table below Proof: Varies by barrel - see the answer key for barrel details Age: Varies by barrel - see the answer key for barrel details Further identification: These are all store pick single barrel selects Source: https://fourrosesbourbon.com/our-recipes/ Round 1: A vs B! Glass A Nose: Sweet, strawberry Touch of ethanol Vanilla forward Maple sugar Oily nose-feel Coffee bean and confectioners sugar; yum Glass A Palate: Huh.. tastes a lot like B at the start Deep sandalwood funk Over-oaked Perfume floral Glass B Nose: Linen Floral Smells like camping; citronella candle In the same vein a bit waxy on the nose-feel Rubbing some spilled whiskey on my hands gives off rich milk chocolate Lighter than A Glass B Palate: Eugh; musty spice all over this Tastes like old carpets smell Dusty Slightly synthetic I'm deeply confused about what I'm tasting Ranking: A > B Fern knew I wasn't going to miss B and bumped the table and spilled half the glass on me. Good thing it didn't advance! I was deeply confused by both of these that tasted very similar. Round 2: C vs D! Glass C Nose: Sweet and creamy Candy forward Lovely softness to the nose feel with an abundance of aroma behind it Lovely bright florals Airy vanilla bean Light butterscotch Glass C Palate: Mmm, yup a lot of that vanilla sweetness up front Soft cherry syrup follows Nerds candy Great profile but linger is quite soft and fairly short Another sip builds in molasses and shortbread cookie Sugary sweets much like the nose Delicious, delicious, delicious and the clear winner here Glass D Nose: Caramel forward nose Heavier bakery scents Lighter but more dessert savory overall Great nose Glass D Palate: Oak forward with distinct spice Slight touch of sandalwood like A and B had but less intense A bit dry Tastes like someone tipped the baking spice rack over and everything jumbled together Longer linger of earthy, musky exotic spices Ranking: C>D There's a clear winner on C on this matchup! The only one to not have any of the funky sandalwood note I've found on everything thus far. Round 3: F vs G ! Glass F Nose: Youthful, floral Light citrus Minerality on the nose-feel Chalky, drying Glass F Palate: Sandalwood again... Funky molasses Eugh, heavy on that incense feel; maybe it has a touch of Nag Champa incense alongside the sandalwood More offensive than G Glass G Nose: Rich fruit sweetness Level oak and airy vanilla Slight nuttiness; almonds come to mind Molasses, funk Oily marshmallow sweetness Citrus tobacco like some shishas I experienced back in the day Glass G Palate: Yummy cherry Aaaand then more fucking sandalwood Less so spicy and some nice chocolate shows up on the back end Ranking: G>F Am I going crazy with this sandalwood note? I am really not digging it. It's possible that this is a particularly curated list that leans towards some of the worst single barrels out there, or some kind of environmental storage issue, because there are a lot of these single barrels that are tasting very similar so far. I confirmed and trust that Alan did everything properly with his storage techniques and do believe the latter is the case - as I have had samples from other people who also go through meticulous cleaning techniques that have also been affected by this "sandalwood infection". Round 4: I vs J! Glass I Nose: Woah, highest feeling proof thus far Plum Softer than J in aroma intensity Creamy vanilla Glass I Palate: Yuck - the most intense sandalwood flavor so far Working past it.. I can't There might be some fruity sweetness in the back but this one is almost making me gag Incredibly dry, chalky mouth feel The only glass I didn't want to finish (drain pour) Glass J Nose: Woah, savory red pasta sauce Slight bit of anise like a sausage-based meat sauce Definitive herbal characteristics to this nose Bright and also proofy feeling Glass J Palate: Softer sandalwood Caramel drizzle More typical bourbon profile Nice cherry flashes up before more sandalwood smacks me in the tongue Ranking: J>I The lesser of two evils. Round 5: A vs E Glass A Nose: Rich, tannic sweetness Malt forward Cinnamon pancakes Maple syrup Still definitely a lovely nose experience Glass A Palate: Creamy caramel forward Ooh citrus zesty but definitely still tinged with the sandalwood infection Definitely feels the hottest proof of them all so far Maraschino cherry Glass E Nose: Woah - spot on cherry Kool Aid Bits of weathered metal atop solid oak; much like the whole experience of a barrel sitting in front of you Slight effervescence Light nerds candy Glass E Palate: My first sip started sweet and cherry forward but then the sandalwood kicked in again 3rd closest to the lightest sandalwood influence Plum and black pepper blend well Yummy ignoring the weird sandalwood influence Creamy caramel linger is such a nice reprieve Ranking: A>E This one was surprisingly close! A had some real sweetness I could get behind. Round 6: C vs H! Glass C Nose: Tannic red berry medley Funky oak Black pepper Raisin sweetness Glass C Palate: Lovely cherry juice on first sip Soft pear sweetness Slightly starchy Delicious punchy vanilla Yum, yum, yum, yum! Slight floral zest with a sweet grapefruit backbone Lovely all the way through Glass H Nose: Sweet angel food cake Vanilla frosting Marbled rye bread Creamy butterscotch This just came around strongly towards something I can really enjoy on the nose Glass H Palate: Yuck; sandalwood is back on this one; I cringe horrifically as I re-experience it Yeah, I'm out; I can't keep tasting this flavor - C moves on and H goes down the drain! Ranking: C>H I am growing every more wary of this flavor. I've tasted it many times in brief passing on many whiskeys... particularly some American single malts. I believe I tasted it on Amrut where I thought it fit in well. It does not fit in well tonight. C moves on! Semi-Final Round 7: A vs G! Glass A Nose: Lighter than previous glasses of A Confectioners sugar Light fried dough Metallic Glass A Palate: Sandalwood wanted to come into this glass but fell short Peanut nutty Hot, hot, hot! Big cinnamon hots Funky oak Funky spices on the back end put this a bit below G Glass G Nose: Malty forward Caramel popcorn Savory Black peppercorn Rich molasses Glass G Palate: Vanilla forward Long linger of marshmallow sweets Hints of bright Spring florals Rather plain Bigger sip and swish shows off a light nuttiness Zero sandalwood this time, which is strange, but lovely Long linger of vague rice crispy sweetness Ranking: G>A I think we are finally entering a space free of sandalwood and I am here for it! Semi-Final Round 8: C vs J! Glass C Nose: Mmm; it reminds me of a candy shop - so many sweets Delicate but delectable Glass C Palate: Vanilla explosion Mineral strawberry Cherry, plum - all the red fruit Very berry Lovely mouth feel and a long linger Glass J Nose: Not even close to the nose on C Slight savory note Iron metallic Awkward spices Glass J Palate: Drain pour next to C Ranking: C>J ... by a landslide. C is crushing it by just being normal. The Finals - Round 9: C vs G! For the final round I moved away from the wee glens and tasted out of full size glencairn glasses. Glass C Nose: The nose on C makes me smile Soft chamomile tea Honeysuckle Glass C Palate: Syrupy sweet fruit parfait! This is king shit; none of the other samples even come close to this one This is such a lovely fruit parfait Honey sweetness greets the palate as well Just. Good. Bourbon! Incredibly long linger of amaretto and perfect stone fruit Glass G Nose: The nose on G smells like cardboard (a typical note experience on corked whiskies) It smells like a wet concrete basement; (how did this make it this far?) Level oak and a halfway decent late nose remind me of why this whiskey advanced Glass G Palate: It sips fine if not a little messy Dark, rich tones all through this Musty oak Meh. Ranking: C>G Okay.... So I really only liked ONE sample out of the TEN?! Well this was a crazy disaster. Have you ever experienced this sandalwood note? I'd hate for good brands to be getting earmarked with this flavor profile because of the method of sample sharing that is very commonplace in the whiskey community. I'll be diving in on a deeper investigation... Reveal (not that this is all that useful at this point): >Recipes Shown Here<

I have been meaning to run this experiment for some time now. I had the unfortunate experience of having a very generous flight of Four Roses bourbon shared with me via 2oz sample jars that didn't go as planned. I went into a March Madness bracket of all 10 recipes eager and excited to learn about the nuances between each recipe only to find they all tasted really off... Every time I tried a new one there was varying levels of one defining characteristic: sandalwood. A fine note on its own in certain doses, and one that I've found in delicious American and Indian single malt whiskeys, but here it was just... blegh. It become borderline undrinkable as I found more and more of it. It was a haunting note that I only really know about because of how much of it I tasted that fateful day. Needless to say, I never published that tasting bracket until now so that you can see the history of what led me to dig in on this. The affected samples certainly seem to only be localized to the ones I received and if anyone else tried this flight, I'm not sure yours may be affect as much as mine. Perhaps it was a little extra time in my hot car, or something else I flubbed with proper whiskey storage (sunlight?), but I am really trying to make sure we understand the inputs that cause the outputs - hence this study - so bare with me as we nerd out a little because I think this is really important to understand. Alan Starr has graciously given me some more of the sample jars that he used previously to perform this experiment. The fact that the whiskey spoiled in his jars seems to have had absolutely no relation to anything he could have done differently; I had a long conversation about many different factors, it just seems like there may be bad batches of sample jars out there... or at least that is the hypothesis that this experiment is meant to test. We'll see! Any negative connotations towards any samples that are labeled with "Alan" certainly don't reflect any animosity to him as a human - he's a great guy! With that out of the way... Let's get into the test. Fellow whiskey nerds - I want to see your thoughts in the comments on this one when we get to the bottom of this. Whiskey Used: Wild Turkey 101 - 1.75L Company on Label: Wild Turkey Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, and 12% Malted Barley Proof: 101° Age: NAS (likely ~6 years) Further identification: This is the new label Wild Turkey 101 that I purchased in 2022 and opened fresh for this experiment Experiment set up Equipment used: 1.75L of Wild Turkey 101 Alan's 2oz polycone cap sample jars AmongstTheWhiskey's 2oz polycone cap sample jars AmongstTheWhiskey's 2oz paper cap sample jars AmongstTheWhiskey's 1oz paper cap sample jars Glad Cling'n Seal clear food wrap Cardboard box for simulated storage conditions Test cases: Control - A pour out of the 1.75L Wild Turkey 101 bottle stored in a cool, dark place (my whiskey study) Jar source (Alan vs. Amongst) Cap style (Polycone vs. Paper) Jar volume (2oz vs. 1oz) Storage orientation (Right side up vs. Upside down vs. Side) Cap masking (Masked with cling wrap vs. Native) Environmental exposure: In an effort to simulate a shipping scenario, for the first 2 days of sample aging they were stored in a warm (as defined by August weather in Massachusetts, daily highs in the 90s) shed (no direct sunlight and in a sealed cardboard box) The samples were then stored in my house for an additional 28 days Sample jars will be inspected for leakage Caps will be removed at the same time and inspected for damage Samples will be poured into clean glencairn glasses to a consistent volume Randomization and Anti-Bias: All samples will be poured by a non-participant and labeled with a corresponding letter that will be used to correlate back to the testing condition Taster(s) will only see a letter and will not know which test condition the letter relates to at time of tasting Results Sample Ranking Conditions: Presence of Sandalwood Detected? (Yes/No) Intensity of Sandalwood (1-5, 5 being the highest) Enjoyable? (Yes/No) Rating (1-5, reference table here) Leakage Inspection: No evidence of any leakage Cap Damage Inspection: No evidence of any cap damage Taster 1 Results (presented with test conditions revealed for clarity): Taster 2 Results (presented with test conditions revealed for clarity): Conclusions I will run these numbers through a few MiniTab functions that will help us visualize & properly tell if there is any significant effect at work here. The first I will use is the main effects plot. Interpreting the main effects plot is pretty easy - when blue lines cross the horizontal dotted line there is usually something significant about the input. The category of input is grouped into boxes and labeled at the top while the variances in that input are listed at the bottom. The magnitude in height is the average based on those inputs - the larger the magnitude in height between inputs means it is a more significant impact / driver of the output (quality of taste). You'll see there was definitely no significant difference between tasters (thank you for the help Brendan!). The control source was the best tasting whiskey by far, with Amongst jars averaging just higher than Alan jars (there could be some interactions with other test cases though, we will get into that later). Cap style seems inconclusive other than the fact that all jarred samples ranked lower on average than the control. Masking shows a very significant improvement in quality and actually comes quite close to the control group. Storage orientation definitely matters as this shows the largest swing in total score spread with upside down storage significantly lowering tasting scores. Side and upright were closer to the control, but there were still effects. Bottle size does not seem to be significant. The next logical step is to make sure none of the inputs were dependent on each other - this will help us determine which inputs are truly the big drivers of the change in output. Sometimes an input will look significant on a main effects plot but that might just be because of how the test samples are set up (i.e. all of Alan's jars are polycones - he didn't provide me with any paper caps so that group couldn't be tested independent of Sample Jar Source in this experiment). To investigate this we look at the interaction plot for the data set. Here we are looking for lines that cross each other and lines that are parallel. When lines run parallel that means there is no interaction between the inputs - when they cross each other it means that one of the inputs is having an effect on the other input. Where data does not show lines (and just points) it means there weren't enough of each of the other inputs that went into this group. This is where things get tricky to interpret but I'll do my best to explain. I'll read the inputs from the left to right. Tasters did not have a bias or effect on any of the inputs - this makes perfect sense because we were both blinded to the inputs & have generally good palates for tasting nuances in whiskey. The lines are so close / so parallel you can't even see the differences. Sample Jar Source didn't have enough relationships to other groups (remember I mentioned Alan didn't provide paper cap jars) to show any interaction effects to cap style. Sample jar source does seem to have a strong interaction (crossed lines) when plotted against Masked vs Native samples - suggesting that the source of the jar can be overshadowed by the effect of masking (which we saw was a larger mean change on the main effects plot). We see that masking only really helped Alan samples and not Amongst samples for whatever reason. There don't seem to be any other interactions beyond that. Cap style seems to also have interactions with masking and storage orientation. We see that polycone samples were significantly improved by masking where paper samples stayed flat. Really interesting here. Storage orientation interacting with cap style doesn't show any consistent trends suggesting another factor is also interacting beyond these two. Masking kept all storage orientations very close to the control (no interactions). Unmasked samples suffered when stored upside down. Bottle size played no significant role in the study. 1oz jars behave like 2oz jars which again suggests that something with the caps, the jar source, or the storage conditions plays a role. Final Thoughts I'm glad to see we were able to reproduce at least one sample that did have that sandalwood flavor - we accurately repeated the conditions which I tasted (though in a higher magnitude) from the Four Roses flight given the same sample jar was used. Whiskey changes by being stored a sample jar Certain brands of sample jars produce worse effects Masking with saran wrap seems to greatly reduce the magnitude of the change if you suspect your polycone jar source to be affected by point 2 Store jars upright if you can, especially paper cap jars If you had a bad time with a whiskey sample in the past: revisit that brand - it may not have been the whiskey Anecdotal addition: higher proof whiskeys seem to have a larger effect - I have the most vile level of sandalwood on an otherwise really delicious Hirsch Selected Whiskey (thank you Eric Gilbert for that sample!) A few links to the known 'bad' sample jar sources that have produced this sandalwood note are listed below if you want to reference what you have bought or just want to know what to avoid in the future. Alan's jars: EBAY - 2 OZ 60 ML CLEAR BOSTON ROUND GLASS BOTTLES WITH CONED CAPS Eric's jars (we couldn't confirm which of the two produced the really bad sandalwood): Amazon - (Pack of 80) 2 oz. Clear Boston Round with Black Poly Cone Cap Amazon - Vivaplex, 12, Clear, 2 oz Glass Bottles, with Lids Thanks for checking out this study! Make sure to share this with your friends - spread it far and wide - so that our whiskey community isn't inadvertently tasting tainted whiskey and drawing bad conclusions on otherwise very good whiskey! I'd love to see if someone could repeat this study with a larger sample size or possibly a higher proof whiskey - I think the signals would be much stronger with something barrel proof which I unfortunately did not go for. I am definitely going to be revisiting how (or even if) I review whiskey samples from here on out.

This 1st release has always been good to me. Here are a few thoughts as I nestle my nose in a glencairn as usual… This review first appeared on my Instagram. Check me out there if you want to see more #WhiskeyStudy content! Company on Label: James B. Beam Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 100° Age: 15 years Further identification: This limited edition release shows off the release number KC001 Nose: Bright vanilla, pecans and sugared, buttery cashews greet me on my first dive in. Bright linen and earthy oak abound. It's elegant and soft for all its years. Time for a sip. Creamy molasses and vanilla frosting build well as the glass opens up with a sip. Late in the glass all the stone fruit from the palate come roaring in. The empty glass smells of bergamot, walnut shells and sourdough bread. Palate: Excellent plum and cherry skins jump out on first sip. Chocolate and dates tingle softly on the tongue. A bigger sip and swish shows off a delicate balance of stone fruit, crispy baked apple pie and a warm wooden hearth. Hints of orange peel, nutmeg and leather dance well. The mouth feel is tingly in the gums. My last sip is sweet and spice mixed well; French wine meets Italian baking spices in an interesting harmony. Rating: 4/5 While this release is plenty delicious and worthy of savoring - I'm not sure it's going to blow a seasoned whiskey enthusiast away. If you are looking for an incredibly well balanced high-age whiskey this is right on the mark there. Cheers!

Goodness, I can't believe this review isn't on my website! I've given this bottle much consideration and though it has never floated to the top of any rankings or head to head comparisons I do think it has some exceptional characteristics that I would like to share! From the Spot whiskey website: Rather than being simply a ‘finished’ whiskey, Yellow Spot is special in that it contains whiskey that has been matured for a full 12 year period in three oak cask types: American bourbon barrels, Spanish sherry butts, and uniquely, Spanish Malaga casks. The Malaga cask brings an exotic sweet note to the whiskey making it a truly delightful taste experience. Only extremely limited quantities of Yellow Spot have been bottled making it a whiskey to seek out and savour as a true rarity. I'm looking forward to exploring this one again. Let's get into it. Company on Label: Mitchell & Son (Distilled at Midleton Distillery) Whiskey Type: Irish Whiskey Mash Bill Percentages: 100% Malted and Unmalted Barley (being a single pot still Irish whiskey) Proof: 92° Age: 12 years Further identification: This reintroduction of a legacy whiskey has been around since 2012 when Mitchell & Sons began to revive the Spot whiskey lineup Nose: Delicate, floral and fruity up front on the nose. I find white lily, jasmine and a touch of nautical salt. Bergamot and dark cherry skins mingle well. Distinct sweet grape characteristics can be found on the nose post-sip. Everything is delicate here; any impatience is met with mute enjoyment. Grape skins and muddled maraschino cherries can be found on deep inhales. The empty glass smells of toasted oak, bourbon-level caramel, pecans and bread pudding. Palate: Delectable funky fruit kick things off. Sweet strawberry is touched with white grape and bright bed sheets. A bigger sip and swish reveals soft plum, honey, and creamy hot chocolate loaded with milk. Soft cereals dance in the linger. Middle of the road sweetness feels balanced but certainly not nuanced. Honey seems to be the persistent note throughout. My last sip is short but enjoyable with creamy coffee bean, crema del re gelato and wheat bread producing the largest flavors of the glass. Rating: 3/5 (Decent. I can go either way on it.) This could actually do with a little more proof perhaps to crank up the volume on what is definitely an interesting and complex whiskey. If you are one who enjoys a delicate, soft whiskey with great flavors that creep out at a snail's pace this one is definitely for you. Cheers!

Green Spot seems to be the most accessible of any of the Spot whiskeys. It's the one that most Irish whiskey fans that I've talked to have tried. The once nearly extinct brand has been revived and continues to flourish in enjoyment in the United States today. From the Spot whiskey website: Green Spot was originally produced exclusively for the Mitchell family who, commenced trading in 1805 on 10 Grafton St. in the heart of Dublin city as purveyors of fine wines and confectionary. Four generations later, the company is still in the wine and spirits business, under the stewardship of Jonathan Mitchell and his son Robert. The Mitchell family expanded into whiskey bonding in 1887, whereby they sent empty wine, sherry and port casks via horse and cart to the local Jameson Distillery, which were then filled and returned to the Mitchell’s cellar warehouse. There, the whiskeys matured for many years under bond until they were ready to be bottled and sold. Let's see how this one is tasting for me. Company on Label: Mitchell & Son (Distilled at Midleton Distillery) Whiskey Type: Irish Whiskey Mash Bill Percentages: 100% Malted and Unmalted Barley (being a single pot still Irish whiskey) Proof: 80° Age: NAS (though it's listed as a combination of 7 and 10 year whiskeys on their website) Further identification: This is the flagship version of Green Spot, not a special finishing series that has subsequently been released Nose: Fresh, bright, floral and creamy upfront. I find notes of pear, stewed plum and apricot. Pie crust does well. It's oily and thick in the nose. Bright, light oak softly lingers. Hints of soft nuttiness amplify a robust and complex whiskey that sits at an incredibly approachable proof point. One can dive their nose deep in this glass without fear. The sweetness from the creaminess and pear notes are balanced well by a green pepper note that I dig. Palate: Bright pear transfers well from the nose. Honeysuckle, sweet cream, candied pecans and brown sugar culminate in a soft praline characteristic that is lovely to savor. It's bright and lively and I continue to find a refreshing juicy fruit characteristic all throughout this glass. Caramelized apple notes come across softly. The linger is short but refreshingly so. I find this pour reminds me of the experience of enjoying a juicy apple where there's no real point in continuing to chew past the point of pre-digestion as there's another bite awaiting you ahead. The traditional notes of sugar cookie and the sweet, viscous coffee bean flavor that pot still whiskeys exude bountifully here. Chocolate dances in the short linger. Tiramisu bids me a lovely farewell. Rating: 4/5 (Really good; I want one of these on my shelf.) This is a must-have in my home. This is a staple Irish whiskey that does everything you could hope for out of an accessible bottle. While it could use a little more complexity to turn truly exceptional, there is certainly beauty in approachability. This could be enjoyed by many in a variety of different circumstances though it could be overshadowed by bolder flavors in a head to head or whiskey flight. I thoroughly enjoy this pour (clearly by the fill level) and hope that you do too! Cheers.