is one of my favorite styles of wine, but I haven't seen too many whiskeys finished in this style of barrel barrel picks now lives on forever in my infinity barrel blend. Distillery Whiskey Type: Finished Bourbon Mash Bill Percentages: 70% Corn, 25% Rye, and 5% Malted Barley Proof The linger is impressively long for this proof point and it carries soft maraschino cherries alongside those great examples of something that consistently delivers big flavors at incredibly approachable proofs

proportion: 74% Corn, 18% Rye, 8% Malted Barley 5% proportion: 72% Corn, 13% Rye, 15% Malted Barley Proof identification: This orange label Selected Whiskey from Hirsch comes at a more approachable price and proof similar to old tax strips that shows the batch number "AHH0822" which comes from a run of about 160 barrels Palate: Wow, what an incredible softness here, even at 100 proof. If you told me this was 80 proof I'd probably believe you.

Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages: 75% Corn, 13% Rye, 12% Malted Barley Proof entry proof & old growth oak generalities. The nose is all that modern, rich, deep barrel funk (think George T. Stagg for you Sazerac lovers). The 1994 pour lands distinctly softer on the palate, unsurprising given the 19 proof point difference The dusty turkey was clearly outclassed in heft (due to proof differences), but danced on the tongue

Whiskey Type: Single Pot Still Irish Whiskey Mash Bill Percentages: 100% Malted and Unmalted Barley Proof Deep vanilla bean sweetness carries much more heft than your typical 80-90 proof Irish whiskey. Nougat, anise, leather and black treacle ooze rich barrel influence across the senses. While the 21 year is quite a bit more oily, it's also distinctly more boozy despite being lower in proof

Distillery) Whiskey Type: Finished Irish Whiskey Mash Bill Percentages: 100% Malted and Unmalted Barley Proof There's a lovely, lovely mouth coating and a decent linger for the lower proof here.

Straight Rye Whiskey Mash Bill Percentages: Buffalo Trace Low Rye Mash Bill (Assumed/Estimated at 51% rye) Proof Deep inhales from any depth refuse to cough up any proof, leaving just baked cornmeal and sweet florals

through many of their 4 year rye 'Family Estate' products, tried all the shelfers, and even picked a barrel Mash Bill Percentages: Undisclosed, but I sense a good bit of the Willett rye influence on this glass Proof Returning I find more barrel influence of dusty oak, breadcrumbs and hints of caramel.

Michter's Whiskey Type: American Whiskey Mash Bill Percentages: 45% Corn, 45% Rye, 10% Malted Barley Proof Company on Label: Michter's Whiskey Type: American Whiskey Mash Bill Percentages: Undisclosed Proof: Label: Michter's Whiskey Type: Bourbon Mash Bill Percentages: 79% Corn, 11% Rye, 10% Malted Barley Proof Low proof but a spice and a thin creaminess spread over tongue. Lowest (toughest) proof to taste on this flight. Final Ranking: Shenks > Sour Mash > Bourbon

Company on Label: Michter's Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: Undisclosed Proof : 92.8° Age: 10 years Further identification: Barrel No 21E1567 Nose: Sweet nerdz candy forward on first Very light and approachable nose, which isn't too surprising at 92.8 proof.

Beam Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 126.6° Age: 7 Finally on the third go I find some real heft and proof, as one would expect out of a barrel proof bourbon

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 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 When I think about where this barrel takes me I envision it is one that was stored peacefully on a low

majority rye mash; in descending percentages: Minnesota rye, Kentucky corn, and North Dakota malted barley Proof majority rye mash; in descending percentages: Minnesota rye, Kentucky corn, and North Dakota malted barley Proof Black pepper takes over after a short while and a highly expected barrel funk permeates throughout the After a sip some of that 'vintage whiskey' magic seems to be reborn with the barrel funk, grapefruit Nearing the bottom of the glass the barrel influence reaches its crescendo.