Well, this is it: the bottle at the top of every whiskey enthusiast's Christmas list. I'm fortunate to have had two solid glasses of this whiskey prior to today thanks to the good times spent visiting my good friend Eric's bar. As if those two pours weren't enough of a spoiled treat - he also sent me home with a 2oz sample jar of this coveted brown wheated water. I'm grateful for the opportunity to give it a fair shake down on a fresh palate today to see for myself if this stuff is really worth going crazy for. I've previously both enjoyed this pour and also thought it was overrated compared to other whiskeys. I'll be giving myself a reset and really trying to see how this compares to some of the annals stored in my whiskey brain. Time to jump in! Company on Label: Old Rip Van Winkle Distillery (Buffalo Trace) Whiskey Type: Wheated Bourbon Mash Bill Percentages: Undisclosed Buffalo Trace Wheated Mash Bill Proof: 95.6° Age: 23 years Further identification: This is a 2017 release; bottle # I 1864; I received this 2oz sample from @ra1nmannn about a year ago from an approximately half empty bottle Nose: I can find some sweet candy wafting off the glass from quite some distance. As I raise the glass to my nose pungent caramel, brown bark and caramelized sugar ooze decadence and age into my nostrils. I get a 'dusty' characteristic matched only by a bright lily and ubiquitous floral tone. It certainly smells hyper-aged. I find a lot of the same aromas as I found in a bottle of pre-fire Elijah Craig 23 year. The oak really evolves into something more at this level of aging. The nose quickly falls off in intensity. At this point it smells as though has broken down all of its dark, brooding spice and turned into an airy, dry piece of driftwood. There's a hint of vinegar lingering behind the oak. Nosing deeper I find a tingling touch of brine atop a tone-deaf bed of cherry skins. Hoping to be rid of the vinegar aromas at this point, I am going in for a sip. Coming back dark molasses has built well alongside a mellow vanilla syrup. The nose has improved greatly with time in the glass; about halfway through my pour I begin to find leather, nutmeg and blueberry pie all in snippets of dessert treats. A light smoke permeates everything. The nose is quite simple and I have to really inhale hard to find even traditional notes like caramel and vanilla. The empty glass smells of soft wildflowers, burnt pine forest and dry dirt. Palate: Soft cherry and a hint of mint tingle delicately in the middle of my tongue before rushing for the exit at the back of my throat. A tannic spice punches the esophagus. Bright grape is tart and dark alongside small dashes of bitters. The linger is long but light and quite thin with just trace cherry and raspberry. A larger sip and swish produces nothing new, unique or intense. The linger begins to build its onslaught of oak that dries the tongue significantly. The tannin level reaches critical mass at about 1oz and I begin to wonder if I have just ingested the wood itself by some freak accident. Light cherry skins and harsh oaky molasses continue to be the predominant flavors. My last sip is the sweetest and most tannic. Raspberry, plum, grape skins, and cherry culminate in a lackluster finish of raspberry mint tea. Rating: 3/5 (Decent. I can go either way on it.) Well... I needed (as I often do) some frame of reference to be able to properly score this one as it's unlike really anything else I've really reviewed in depth. I chose to compare this to an open bottle of 2020 Old Rip Van Winkle 10 year as my benchmark for this pour. Revisiting that Old Rip I find it to be significantly richer, sweeter and more approachable on the nose; the 10 year has a gorgeous perfumed floral tone that comes across syrupy. The palate is a delectable old fashioned profile that instantly outclasses the Pappy 23 year by leaps and bounds. I'll take the 10 year all day over the 23 year and I believe the scores for each accurately reflect that per my review scale. That bottle of Pappy 23 is long gone now, and despite its lackluster performance, it still was used to share many good times & great memories and for that I am thankful. Cheers folks!

I don't typically go for things that are part of a series, but I was offered this one at a fair price so I figured I'd give it a whirl. I have become more and more of a fan of brandy from all over, so this Calvados finish definitely caught my eye as well. I actually sprung for this bottle over the Yellowstone Limited Edition that is being released now too under a Marsala Superiore cask finish label. Let's see what John Rempe has been up to with this one! Company on Label: (Bottled for) Lux Row Distillers Whiskey Type: Finished Bourbon Mash Bill Percentages: Undisclosed 'ryed bourbon' mash bill Proof: 98.6° Age: 8 years (blend of 14, 11 and 8 year) Further identification: This Pact No. 8 release of Blood Oath is finished in Calvados casks; it bears the date 2/14/2022 on its front label; the neck band reads "MMXXII" which in Roman numerals converts to "2022" Nose: Sugary sweet nougat upfront with herbal tones hiding underneath. Mellow leather hangs softly in a balanced hammock of oak and twine. Deep inhales spring forth floral vanilla and honeysuckle. I definitely find this to nose higher in age but the oak influence is balanced well with fresh anjou pear. A swirl of the glass unlocks traditional bourbon molasses and pepper. Dry, old newspaper aromas rise from the disturbed liquid. The aromas remind me of an old fireplace in a long-forgotten home dearly overdue for a chimney sweep. Nougat sweetness returns over a bed of almond, cashew and pecan. I find a good bit of malty funk as the glass opens up. Time for a sip. Coming back to the nose I find that is has turned even softer with buttery characteristics building well. More of the oak is beginning to shine through and I find it in nuanced layers, indicative of the broad blend that formed this whiskey. My nose still seems to tell me that the older bourbon is really shining first and foremost. Overall it is bright, light, and incredibly enjoyable on the nose. The empty glass smells of peanut butter, creamy bread pudding, and funky smoke. Palate: Right away the sweetness shocks my teeth. Light overall with caramel and neapolitan wafers up front. I'm left impressed but perplexed at first; likely some characteristic of the Calvados finish I haven't quite placed yet. Coming back for a second sip reveals lovely soft tea, a bright & tart plum, and a shimmering vanilla. The mouthfeel is a unique mix of a creamy coating and a tart grenache with slight acidity. The linger is distinctly cookie-like, almost leaning towards a Nilla wafer. Continuing to sip through this I find more soft, candied fruits delivering in one swift punch, leaving their soft-skinned imprints on my tongue. Sweet apple builds in increasing intensity after each sip. A bigger sip and swish reveals a nice shimmer of allspice and light cinnamon. Getting lower in the glass I begin to find a few tannic notes that start to build alongside really subtle clove and soft metallics. This settles with time into a completely enjoyable medley of several chocolate variants. The liquid and the linger feels cool in the mouth. My last sip is lively with pear coming through again, a tingle of cinnamon in the center of my tongue and then a juicy burst of cherry & fig on the follow through. I am left well satisfied from the sip as my first glass of the day, though the finish could certainly linger a little longer for me to further enjoy the lovely profile it imbued upon me. Rating: 4/5 (Really good; I want one of these on my shelf.) I found this to be incredibly unique and very well crafted. Fans of sweeter sips, white wine, cider or Calvados will definitely enjoy the extra notes the finish imparted without covering up what tastes to be a great base whiskey blend. This didn't quite have the wow factor to earn my 5 score, but a 4 is high praise for me nonetheless. I think this did everything that it said it was going to do based on the information they provide; it tastes like a well aged bourbon with all the hallmarks of what Calvados should have imparted. Well done. I'm going to thoroughly enjoy tasting through the rest of this bottle with family and friends!

I've got a few older Canadian whiskey releases on my mind and I remember them being quite good. I recall a (fairly old) review of Little Book Chapter 2 where I was amazed by some of the flavors coming out of the glass. A perusal of the tag around the neck showed me there was some 13 and 40 year old Canadian in the mix. I was baffled. I think I found an appreciation for older Canadian whisky that day which ultimately led me to the awesome operation that is Found North. An interesting array of barrels went into this batch. Found North describes the whiskey well here: Batch 003 is a 5-whisky blend created to accentuate a vibrant, zesty, fruit-forward nose and palate combination rarely seen in rye whisky. The whisky was built around an 18 year old rye aged in ex-tequila barrels with a verdant and floral nose combined with an herbaceous spiciness. We enriched the fruitiness by blending in an additional 18 year rye aged in ex-Speyside scotch casks and a surprisingly delicate 21 year old corn component aged in used American oak. Lastly, we provided a foundation of baking spices and brown sugar using a 17 year rye and a 25 year corn, both aged in Hungarian oak. I've been into this bottle as well as Batch 002 and Batch 004 as well. I had Batch 001 hidden on some deep shelf, but I pulled it out for consideration today. Ultimately I asked what people wanted to see reviewed (I love taking recommendations or requests so feel free to reach out) and this Batch 003 came out ahead. Let's see how it tastes! Company on Label: Found North Whisky Whiskey Type: Canadian Rye Whisky Mash Bill Percentages: 64% Rye, 32% Corn, 4% Barley (built loosely from the listed proportions of 100% single grain whiskies) Proof: 110.2° Age: 17 years Further identification: Batch 003, Bottle 0768; there is a NCF statement for this and it is bottled in Dover, NH Nose: Mm, up front I find a soft coffee bean aroma and an oily pot-still vanilla. There's a lush creaminess as fried apple rings and ripe apricot jumps out of the glass. A deeper dive of the nose reveals lemon and pepper entwined. The oak characteristic is bright and lively despite its 17 years of resting dead; I don't find too much of it at all. Resinous bergamot shuffles through the glass at a whimsical pace. Overall the nose is very bright and airy; it reminds me of an early Summer day where the temperature never quite rose to warm. With a swirl of the glass I find the coffee bean aroma from the start of the glass now laced with a confectioner's special tiramisu. I seem to have angered something darker and heavier in the glass which swings a mace of black pepper and soft clove towards my face. Let's have a sip. Wow, the nose has remained delicious here with chocolate, rye bread, and butter undulating softly. Bright, sweet florals build up in moments of letting the glass rest which are few in my explorative endeavor here today. It settles into an orange blossom honey profile that I enjoy thoroughly. The aromas near the bottom of the glass open up with a trove of dust that is begging my nose to sneeze. The empty glass smells of lemon drop candy and soft, earthy bread. Palate: Wow - this came across lovely from the get go with lemon, dried apricot and a thick mouthfeel of buttercream frosting. Another sip reveals a delectable cherry citrus scone. The whiskey has remained incredibly light and refreshing despite the many years asleep in the wood. I find soft floral tones underneath everything - almost as if the bigger flavors are resting on the top of a bed of clouds. I find a lovely hint of the oily, viscous mouth feel that typically comes off of pot stills (think a creamy Midleton Irish Whiskey here). A larger sip and swish builds in great fruit to that creamy shortbread cookie base. I find fig alongside rose and strawberry flowers amongst biscuits. There's a lovely beginning of a sweet gum tingle as I near the bottom of the glass I wasn't experiencing before; I get the cooling presence of mint without any of that particular flavor. There's just a hint of sweet bubblegum hiding out if you really look for it. My last sip is a creamy treat as the rest of the glass was. I'm left with a undulating farewell of lemongrass, soft tea, and sweet peach. Rating: 5/5 This is a great Summer sipper. The sweet flavors and aromas do well at any temperature, but the tingling cool feeling it leaves in the mouth are what make it exceptional for me today. To keep myself honest that the price tag didn't artificially inflate my expectations of the bottle output, I tried a small sip of one of my other favorite whiskeys of all time for comparison... and this bottle surpassed even that. This is great stuff. I was a bit less enthused (though it was still quite exceptional) by their Batch 002 cask strength whisky but this is a great vote of confidence that Nick & Zach Taylor really know what they're doing with these blends. I'm looking forward to exploring more from Found North soon!

I've been looking forward to this one for some time, given the founders are fellow New England locals. I took this with me up to Maine and reviewed it at one of my favorite places on Earth. Let's see how this turned out after 16 long years! Company on Label: Red Hook Distillers Whiskey Type: Canadian Whisky Mash Bill Percentages: 80% Corn, 19% Rye, 1% Barley Proof: 129.8° Age: 16 years Further identification: Batch 002, Bottle 0121. Nose: Immediate waves of citrus, chocolate and apricot. Lemongrass sits on a dusty spice shelf made of stained, dark oak. High corn sweetness mixed with a touch of older musty oak perhaps from the bourbon barrel maturation. That bright and shiny citrus Pinesol note I absolutely adore when I find it (see: Willett FE Rye, Little Book Chapter 2) but it is faint and balanced here, not the driving note. A bit of creamy caramel and vanilla frappe layer in a sweet base for some light white pepper and chocolate to follow. There's something dark and old that wants to be like leather, but it's too worn and tattered to produce any aroma. A nice rise of rye spice finally greets me and it brings back the citrus side of things. Palate: Immediately a nice shock of spice. I was expecting that with the citrus zest that was brewing. Anise and white chocolate follow shortly after. Exposed, fresh sawn oak and a metallic cherry drift along nicely for how high test this. I would have expected a little more heat outside of the first sip of the day which is always a bit of a shock to the palate. Now this has settled nicely as the nose did into a sweet corn initial rise followed by a medley of rye spice and creamy citrus. The finish or any kind of rise is somehow missing altogether which I am puzzled by a bit until almost a full minute later the dark oak and lemongrass come swinging back into existence from thin air. Very interesting experience with this one! Definitely does not drink like anything I have had before. Altogether a great tasting experience, I'd love to see how a drop of water or ice cube can affect this one for the better or worse. Rating: 4/5

Is Russell's Reserve 13 year worth chasing? If you're here to answer that question I hope this head to head review helps you! Check out my full reviews of each of these in the related post section at the bottom of the page. I have been blinded to which pour is in which glass for fairness. Scroll slow if you want to read the notes and rankings without seeing the reveal at the bottom. Left Glass Review: Nose: Dark chocolate Spice Caramel Dry oak / vanilla Sweet fig; almost red wine Something really funky; approaches a light vinegar note Definite old oak note; solid depth Intense black pepper & molasses Marshmallow Smells like higher proof Palate: Caramel forward Cherry rise is delicious Long linger of cinnamon, but not as spicy as cinnamon hots Yummy citrus delivery Vanilla linger Tannic red grade, fig & jam Intense mouth coating; wine-like Definite full body to this, one for those with a sweet tooth Right Glass Review: Nose: Sweet fig & cherry Spicy Oak Caramel Something dry but smooth in texture Funky & more herbal spice than other glass Paper dryness, but with a bit of butter behind it Never have I ever smelled this in a glass, but tomato basil red pasta sauce & meatballs... very briefly Slightly metallic but in a chocolate + cloves kind of way Really fun nose Palate: Syrupy sweet cherry Cinnamon pop Thin to start but nice rising delivery Light vanilla cream dusted with citrus zest Black pepper bite Creamy long caramel linger Delivers a little proofy but fades quickly into a flavor bomb Sweet, but not overly so I drank this glass faster, for what that's worth, if anything Final Ranking: Left Glass > Right Glass, but they are incredibly close Reveal: Left Glass = 13 Year Right Glass = Single Barrel 8 Year Pick I had these identified correctly. Having come off the 13 year tasting I knew it had some intense figgy. & jammy sweetness that bordered on a wine profile which definitely gave it away. There also are some slight nuances in the level of the oak intensity that gave away the age difference. I honestly could go either way on these pours rank-wise. At times the 13 year is almost too sweet for my preferences, but I'm sure many will enjoy that. I think this pick from Rapid Liquors is just an exceptional example of where Russell's picks can get to in terms of quality and will likely not represent the entirety of their line, as is expected with single barrel offerings. Let me know what you think if you have tried either! Russell's Reserve 13 Year Barrel Proof Bourbon Company on Label: Wild Turkey Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 114.8° Age: 13 years Further identification: Russell's 13 comes with a white top label and a blue bottom label; it is NCF stated Russell’s Reserve Single Barrel Private Selection Bourbon Company on Label: Wild Turkey Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 110° Age: 8 years Further identification: Rapid Liquors store pick Barrel 20-0164. Distilled 09/19/11, dumped 03/31/20, bottled 05/21/20 from Warehouse E, Floor 4

The Buffalo Trace Antique Collection needs no introduction in today's whiskey world. One of the lower-yield releases that very few end up getting their hands on each year is the Sazerac 18 year release. I don't personally own a bottle of this stuff, but I have two great friends who do and they were kind enough to share a sample with me. Big thank you & cheers to Eric (@ra1nmannn) and Alan Starr for being pillars of the whiskey community! Buffalo Trace describes some history behind the release here: The famed Sazerac Coffee House was founded in 1850 on Exchange Alley in New Orleans, Louisiana and soon gained fame as the home of “America’s First Cocktail” known as the Sazerac. Using rye whiskey in place of the French brandy, a dash of Peychaud Bitters, and Herbsaint, what eventually became the official cocktail of New Orleans was created. This straight rye has a mellow spice and dry sweetness that dances on the tongue, giving pure delight that is worthy of the Sazerac name. Check out the information letters for both releases below; there's some really cool information that gets released in those. Now let's get into some tasting! 2010 Sazerac 18 Year Rye Whiskey Company on Label: Buffalo Trace Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: Undisclosed majority rye mash; in descending percentages: Minnesota rye, Kentucky corn, and North Dakota malted barley Proof: 90° Age: 18 Years Further identification: This 2010 vintage is known for being part of the legendary 'tanked' run of Sazerac 18 which was a master batch that ran from the 2006 through the 2015 release; so this was technically 'dumped' in 2006 and the barrels used were distilled somewhere between Spring of 1985 and 1988 that aged in Warehouse K 2020 Sazerac 18 Year Rye Whiskey Company on Label: Buffalo Trace Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: Undisclosed majority rye mash; in descending percentages: Minnesota rye, Kentucky corn, and North Dakota malted barley Proof: 90° Age: 18 Years Further identification: This 2020 vintage is all fresh Buffalo Trace new make compared to the tanked batch; it was distilled and barreled in the Spring of 2002 and aged its 18 long years on the third floor of Warehouse K 2010 Sazerac 18 Review Nose: Citrus mint greets me upfront. Cardamom, lemongrass and lovely creamy cantaloupe sweetness jump out early. Black pepper takes over after a short while and a highly expected barrel funk permeates throughout the nose-feel without coming across over-oaked (which was Buffalo Trace's whole intention of tanking these barrels). I get some of the same pre-fire Heaven Hill vintage whiskey vibes, with my only reference point being a 23 year Elijah Craig bourbon that was barreled in 1991. I like what I am smelling so far - it's overall quite light in intensity on the nose before I've had any sips. Yum - with some extra time a big Madagascar vanilla note builds up in the glass alongside perfumed floral sweetness. Lilac blooms alongside lavender. I find just a hint of medicinal cherry but you'd easily miss it if you weren't digging hard. I'm ready for a sip here. After a sip some of that 'vintage whiskey' magic seems to be reborn with the barrel funk, grapefruit rind and salt water taffy dominating. I find myself inhaling quite deep to keep pulling these aromas off the glass as they reluctantly oblige. Traces of butterscotch and tiramisu can be found later in the glass. Returning after a break in the action with the glass of the 2020 release shows off an orange creamsicle sweetness. A swirl turns this glass incredibly bright - similar to the experience I mentioned in the tasting of the 23 year Elijah Craig - it's like looking into a bright light bulb, but for your olfactory sense. Nearing the bottom of the glass the barrel influence reaches its crescendo. It's deliciously creamy with notes of Hawaiian roll, walnut, cranberry and mint. The empty glass smells of dark walnut, sandalwood and tobacco. Palate: My first sip is soft with lovely strawberry flavors popping up early followed by lemon tea soaking with a vanilla bean and a sweet spearmint. Another sip adds a light cinnamon, a touch of clove and orange zest. The linger is definitely touched with a lot of tea notes; it's almost as if different 3 varietals are coming together in delicious and intriguing swirls. I find a light cola characteristic underneath everything but this drinks like an incredibly well crafted whiskey upfront. Mmm. The sweet bready notes marry perfectly into the tea and mint here. It makes me feel like I am in a fancy ballroom with fine china and crumpets are being served with all kinds of jams. It's delicious and marvelously fanciful. Sweet cranberry sauce, black pepper and anise dance on my last sip of this glass. The linger is medium with orange peel, cherry skins and mint tea. 2020 Sazerac 18 Review Nose: Ooooh - this is a much different whiskey to the 2010 release; I immediately find distinct rye overall with flashes of crushed mint leaves, big woodworking shop aromas, and a dusty bubblegum note. Like the 2010 it is quite light on the nose; I couldn't imagine smelling anything here out of anything other than a glencairn. I get a really fun cloth note that reminds me of running through and hiding in between shirt racks at the Salvation Army as a kid. Wow. This pour is opening up marvelously now... Candied pear, lychee and soft floral lily smells start to build in intensity. Honey wheat bread and sweet oats find a home nestled amongst other vague fruit cereals. Time for a sip. Returning to the nose shows that this is a delectable powerhouse of sweet florals, level oak, and balanced spices. Black pepper entwined in rich leather is a notable testament to a well-aged whiskey. As I get closer to the bottom of each glass the 2020 release is getting harder to distinguish as the potency of the 2010 builds. I look forward to possibly revisiting the second ounce of this I have left at a later date perhaps! The glass nearing empty falls into a category of non-descript goodness for me. It's plenty nice to experience but doesn't leave me finding much in the way of individual notes. The empty glass smells of faint cherry. Palate: Oh wow. This pour feels much punchier in the flavor department. Upfront I find a raisin tartness and cherry hots. It settles towards a nutmeg spiced honeysuckle flavor. It sat sharper on first sip but the linger shows off a long wave of sweet bubblegum. Another sip brings in more spice surprisingly as tarragon, black pepper and some peach cobbler meld on the tongue. There is a distinct mint coming forward in the gums as I can feel them tingling against the cooling feeling it creates. This mint here comes off more as a wintergreen mint rather than the spearmint note the 2010 elicited. Returning to this glass I find a more plain sweetness with less layers than the other glass produced. My last sip of this glass produces a well balanced profile of molasses, black pepper, bubblegum and a bit of black tea. The linger is medium with mint and oak sticking up in my gums. Final Ranking: 2010 Tanked Saz 18 > 2020 Saz 18 2010 definitely takes this one by a slim margin just due to its extra depth of flavor. The tanked Saz is apparently the real deal! I definitely was less impressed than my first ever tasting of the 2020. I remember the flavors being bigger, but not all days are created equal in the ways we experience whiskey. Anyone got a lead on some tanked stock? I'd like to keep this one AmongstTheWhiskey. Cheers!

I love budget finds - I've been trying to review a lot more of them lately, but if you have ever seen my whiskey study, you'll know I have a lot of options on any given day. My love for Willett has grown as I've tasted through many of their 4 year rye 'Family Estate' products, tried all the shelfers, and even picked a barrel of OG mash bourbon. Today we go after another that many would consider a shelfer - though I find distribution a little wonky / sparse in Massachusetts on this one. Though I typically leave price out in how I review and rate whiskeys - I do still personally enjoy a high value product at a reasonable cost, as I'm sure most do. As everyone's budget is different, I like to just tell the whiskeys story on this site without the powerful convolution that money imbues. I'll leave the 'worth' decision to the reader. Now, sweet reader, let's get into this glass! Company on Label: Willett Distillery Whiskey Type: Bourbon Mash Bill Percentages: Undisclosed, but I sense a good bit of the Willett rye influence on this glass Proof: 101° Age: NAS (minimum 4 years) Further identification: This is one of the flagship products of Willett distillery that they work hard to blend into quantities that can satisfy the huge demand for Willett bourbon; it comes in as one of their cheapest offerings well below the cost Noah's Mill or Rowan's Creek Nose: Bright citrus pop - I get that Pinesol-esque candied sweetness that I know and love from the Willett rye line. Star fruit effervescence dances in the nostrils. Light paper, sharp pepper and sassafras show off poignantly. Sharp lemon peel and ginger continue to produce a tingly nose-feel. Time for a sip. Returning I find more barrel influence of dusty oak, breadcrumbs and hints of caramel. Dark, dry pepper returns as a soft root beer note undulates in the background. I find a unique clove oil aroma all throughout this that took me quite some time to pinpoint. Good sweetness is balanced by an earthy clay. Soft florals weave into the glass at times. The empty glass smells of chocolate, marbled rye, and a treasure trove of honey I can't believe I missed earlier. Palate: Immediately I am greeted with sweet flavors of candied cherry, fig, and chocolate covered almonds. The palate is cooled by a soft linger of creamy lemon frosting. Another sip builds in a fine balance between creamy and zesty. It reminds me of shaved lemon Italian ice. It's a touch messy as a slew of flavors crash into the palate (usually a sure sign of a blend consisting of many individual parts), but the overall delivery is still quite enjoyable to sit and relax with. There is a soft cooling sensation in the gums, again, much like Willett rye does. Faint bits of sweet strawberry shortcake and trident gum add to the interesting array of flavors. A larger sip and swish produces another big wave of that citrus and bubblegum followed by a much more tart & tannic red grape and blackberry. The linger is long with the pervading lemon peel zest tingling all throughout my mouth. My last sip is sensibly smaller producing strawberry banana, candied mint, orange sherbert and just a kiss of cinnamon. Rating: 4/5 (Really good; I want one of these on my shelf.) This ranks very high in the uniqueness category for me; I like it a lot personally for its parallels to Willett Family Estate ryes. If you are a fan of that line I am certain you will also enjoy this pour. There definitely is a lot going on with this pour and it doesn't quite tell a cohesive story, much to my chagrin, as I think this otherwise could possibly reach top marks for me. Regardless - a damn fine pour I would definitely suggest you at least try! I know this distillate can be a little polarizing at times, so this is a great introduction to wade into.

My love of Hirsch is well documented... Here and on my Instagram. KY-012 is up there near my favorite whiskeys of all time. As all single barrels can vary, I'll go into this one with a fresh mind. This one is noticeably a slightly higher proof than the previous one I have tried. This sample comes courtesy of Ian (@barrelproofnerd) and I thank him for always being a generous whiskey sharer! Company on Label: A.H. Hirsch (Bottled by Strong Spirits; Distilled in Bardstown, KY) Whiskey Type: Bourbon Mash Bill Percentages: 72% Corn, 13% Rye, 15% Malted Barley Proof: 136.6° Age: 7 years (9 months) Further identification: Barrel No KY-019, Barrel entry 62.5%, aged 7 years 9 months; the Batch No on the neck is AHH0821. Nose: Mmm. The spice zest is high on this one as I dip my nose into the fray. There's a prevalent harsh heat as I try to pick up flavors. Underneath that I find heavy brown sugar, spice cake with cream cheese frosting, leather and hefty cinnamon. Boozy hot chocolate borders on tiramisu as the sweet mixes with the heat. Dry oak and dark tree bark are widespread and persistent. There's just a tiny hint of the citrus side of things that I traditionally love about this mash bill. There's waffle cone and caramel in troves on this. It's heavy and mighty without coming across as too. There's definitely some big ethanol heat that happens on this pour, but it's not overpoweringly so (at least for me). Time for a sip to test the validity of that statement... The potent sip has certainly unlocked some more delectable aromas; I find well-oiled leather, thick molasses, and a confectioners sugar laced with mace. There's a good bit of Bardstown funk going on here and I'm definitely here for it. The empty glass smells of sweet fluoride, raspberry and leather. Palate: Oh wow - this is silky upfront on the tongue... until you swallow it. Whew! That's a lot of spice. Cinnamon hots flash up in the infernal column of my flaming esophagus. Another sip is calmer as plum and cherry skins attempt to cool the pits of hell. This is certainly one of the heftier whiskeys I've experienced in some time. Interestingly anise and clove begin to work their way into this pour. I'm still intrigued by the leather notes and the level of spicy heat this is able to produce. While the glass has become drinkable I also feel as though my palate is a bit shot / blinded now. I'm not picking up nuanced layers of flavor, but a consistent beating of cinnamon hots against the side of an oak wall. It's hot for the sake of being hot and it is making me feel like I'm going to break a sweat just sitting with this glass! I'm digging the fruitiness that I do pick up in between the novacane mouthfeel. My last sip reminds me of Stagg Jr batch 13. Yum. Rating: 4/5 (Really good; I want one of these on my shelf.) I'm going to give this one style points for delivering so poignantly. If you are looking for the feeling of getting punched in the face as part of your whiskey drinking experience, this is the pour for you. The parallels to Stagg Jr batch 13 are very real - this one is definitely a hot mess, but I liked it nonetheless. If you are not a proof-hound: please stay away from this barrel!

The classic Old Kirk... Rumored to be Willett barrels. I've always loved this bottle shape and topper style. I previously reviewed a sample of Old Kirk that did not stand up against my current favorite possible incognito: Hirsch. I'm looking forward to trying another here and giving this one a fair shake in a standalone review as that Hirsch pick is a really high bar to get to when you put them side by side. Company on Label: Hotaling & Co Whiskey Type: Bourbon Mash Bill Percentages: 72% Corn, 13% Rye and 15% Barley Proof: 119.2° Age: 6 years (6 months) Further identification: This is single barrel number 8196; bottle 130 of 236 Nose: Lovely candied cherry wafts off the glass. Faint nutmeg and level oak jump out first at me on what is a surprisingly light and airy nose. Bright white pepper and leather tingle my left nostril while orange rind and grapefruit dance on the right. Overall this glass feels incredibly oak forward for a 6 year bourbon. I'm going in for an early sip. Yum, a lovely barrel funk got unlocked by the sip. It's delectable, creamy oak now with toffee, butterscotch and deep caramel. Strawberry vanilla smoothie sweetness builds well. There's a bright balance between floral and spice. Cinnamon coffee cake smells lovely. Molasses hangs heavy in the dank, moist air atop the glass. When the silky vanilla notes seep into the other aromas is when this glass really shines. Fresh fruits bubble up best near the bottom of the glass. The empty glass smells of soft German bread. Palate: Whew! Those cherry hots certainly make themselves known right away. It reminds me of the Barrell bourbon "Kappy Endings" pick I reviewed. A larger sip and swish produces huge waves of marjoram, nutmeg and parsley. The overall mouth feel is thick and the flavor is a funky wave of oak, spice and thick molasses. Plum, blackcurrant and fig come across heavy and tart. The finish is long and smoldering with a slightly drying cherry skin and tart grape jam. My last sip is sweet with blackberry cobbler, raisin, sawdust, and cranberry bread flavors all throughout. Rating: 4/5 (Really good; I want one of these on my shelf.) This one is solid. Overall I am still not completely enamoured with the Old Kirk releases so far. I think the Hirsch picks are leagues better from my limited experiences with both. Let me know if you've had one that has sounded better than this - I'd love to try it! Definitely solid whiskey that certainly has a Willett profile.

Alright! I'm finally digging into another community sample. This Russell's pick basically jumped into my hand so I thought it was meant to be. This sample comes courtesy of Vin (@bourbonspirits) and I thank him for his generosity and kindness in the whiskey community! I'm no stranger to Russell's picks... Let's see how this one tastes! Company on Label: Wild Turkey Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 110° Age: Not listed, but likely somewhere near 9 years Further identification: This West Islip Wine & Liquors store pick Barrel 20-0945 that came with a neck tag from Warehouse G, Floor 4 Nose: Dusty & bright upfront. Hints of peanut brittle come up and greet me. Floral perfumes and vanilla tangle together. Time for a sip! After coming back from taking a drink I find the candy tones from the palate transfer well. Creamy caramel and black treacle build on deep inhales. The empty glass smells of lovely tiramisu and noble oak. Palate: My first sip puts off a beautiful cherry sweetness. The soft wave of florals and candy that follow are a delectable treat. Strawberry cereal and nerdz candy do well here. It drinks just a touch hot for 110 which is surprising, but not unwelcome. As the glass gets lower the creamier tones begin to take over. There's a lovely buttery mouth coating on this. My last sip is another sweet treat of black pepper, raisin, maraschino cherry and mixed berry pie. Rating: 4/5 (Really good; I want one of these on my shelf.) And that is the truest use of that rating I can imagine! My shelf is chock full of Russell's picks and I could easily see this one being amongst some of my favorites.

There's a new Bushmills release coming out now (middle of 2022 at time of writing) and sweeping across the country like the swift hand of prohibition over 100 years ago. The Bushmill's website states that this release "is made true to the way we did things back when the Shelby family ran the streets. Intense, complex, and bold - the taste of Prohibition". They also mention that this release is "closest you can get to the Bushmills that would've sat behind the bar at the Shelby's legendary Small Heath pub". I give it my first impression thoughts here. I'm interested to know if bourbon barrel aging was commonplace for Irish whiskey during prohibition... If anyone knows drop me a comment at the bottom of the page or shoot me a message! Let's get into it! Company on Label: Bushmills Whiskey Type: Irish Whiskey Mash Bill Percentages: 100% Malted Barley Proof: 92° Age: It's labeled as aged a minimum of 3 years on the back of the bottle Further identification: This is a 2022 release in collaboration with the Peaky Blinders TV show highlighting Thomas Shelby & the 'Shelby Company Ltd' Nose: Soft, buttery. Light, white florals. Nilla wafers. Bright pepper and a bit of oak funk comes in late. Early on I smell a bit of youthful grain. Blue corn chips are an interesting find as well. Hints of smoke can be found on long inhales. Overall it's a delectably smooth nose-feel with soft honey and bready butterscotch. Otherwise incredibly light in aroma intensity. The empty glass smells of white linen, bright florals and hints of peach preserves. Palate: Bready caramel. Zesty orange peel pop. Very approachable yet still bursting with good volume of flavor. Definitely leans back on a lot of bread, a touch of spice and loads of caramel. Flashes of black pepper give this good depth without sacrificing drinkability. Dark butterscotch and oily strawberry rhubarb pie with a heavy crust give this a great mouthfeel. The finish is short, but it feels natural here. This is just the right blend of both sippable and crushable. Definitely not overly exciting in complexity but definitely something I could enjoy sipping in good company perhaps sitting by a fire. There's a good honey flavor that doesn't come across overly sweet. Overall it's very traditionally Irish despite the bourbon cask aging. The last sip is a confectioner's dream of caramel, buttered dinner rolls, sugar cookies and nice nutty vanilla. I taste incredible value here as a daily sipper. Rating: 4/5 This may be my new favorite Bushmills pour. It's always been Black Bush for me as my go to, but this has some nice heft to it that does well. I'd definitely recommend you give this one a try for yourself if you like Irish whiskey! I'd rank it just below Green Spot due to the sharpness.

We are going to keep the Willett train rolling today! I had enough of a break for my palate to reset for this review. I mentioned in my previous OG mash bill review that high corn has not typically been my jam... I'll try my best to put that preconception away as I walk into this one so I can give it a fair shake. I will be tasting this out of a Willett taster glass (kenzie style). Anyway - this is another great pour courtesy of Matt - appreciate you sharing my friend. Let's review! Company on Label: Willett Whiskey Type: Bourbon Mash Bill Percentages: 79% Corn, 7% Rye, 14% Malted Barley Proof: 125° Age: 7 years Further identification: This is a Bob's Lake City Liquors single barrel #2015 that was sample swapped to me from @rarewhiskeynomad; Based on the Blake's Willett mash bill breakdown this is a high corn + high entry proof mash; this barrel yielded 213 bottles Nose: Upfront I find a lot of breadiness and a touch of caramel on the nose. Soft hints of cherry are there but barely perceptible. Longer inhales start to build floral spices in waves. It comes off very bright without any of the nose-sting that usually comes with spices. I get an old warship metal aroma that reminds me of Battleship Cove (a maritime museum and war memorial in MA). Light white chocolate and oak bark aromas are nice here but I get the feeling like there almost isn't even any alcohol in this glass with how light the nose is. The most consistent aroma I find is a dark rye bread. Time for a sip - I'm hoping for some more intensity here! The nose feels relatively unchanged from the first sip aside from perhaps a little bit of the orange sweetness now being apparent atop the bready base. I certainly like the nose, I just wish it had a volume knob I could turn up past the manufacturers recommended settings. The empty glass smells of vanilla frosting. Palate: My first sip shows off a nice burst of flavor with sweet orange peel backdropped by a minty caramel concoction. Another sip shows off Angostura bitters, grape skins and tart, tannic raisins. The mouth feel is thick and sticky with a long linger of that dark red berry characteristic with a nutty undertone. I am surprised with how fruit forward the palate is with how muted the early nose felt. Small flashes of peanut butter can be drummed up from the depths of this glass. Cherry hots and peach preserves sitting atop Thanksgiving herbs and spices give this a really unique profile that I am really digging. Sage, rosemary and black pepper are the few that come to mind from that experience. Yum. I get a lot of old fashioned cocktail vibes from this on the palate now. I love a neat pour that can do that. The linger is long yet nondescript, but overall incredibly satisfying. The fruitiness continues to stick around as the syrupy cherry sweetness fades into an array of almonds, dates and pie crust. My last sip is just the right amount of sweet balanced by very light oak and a black pepper laden molasses. When I think about where this barrel takes me I envision it is one that was stored peacefully on a low floor of one of the Willett rick houses. Rating: 4/5 This was so much less funky than the other high corn bourbon I have and it was such a welcome change! I am willing to look past a very lackluster nosing experience because of how good the palate was. I was skeptical on my first sip when the minty note came out, but I am glad to have tried this one for sure, but also I'm not kicking myself for not having the rest of a bottle to enjoy personally. Remember to share the good stuff when you can! Cheers. Oh also... I found a really interesting read about the smell of warships if you'd care to hear a much better story than my visit to a maritime museum.