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Dixon Dedman is a 41-year-old blender who has quickly established himself as one of the most prolific Both of those fine gentlemen's energies are so contagious and I loved to hear about their friendship through the years.

the mash bill must be New York grain, distilled to no more than 160 proof, and aged a minimum of two years Distillery, located in Brooklyn, is New York's premier craft distillery and one that's been on my radar for years According to King County’s website: After evaluating our inventory of Empire Rye in preparation for this year As such, beginning with this eighth batch of our Empire Rye—our first with a three-year age statement—our (a blend of 2.9 - 4.9 year barrels) Further identification: This is the 2023 annual release of Kings

If you'd like to hear about the tasting experiences / nuances read on below! Barley (presumably MGP) Proof: Varies per cask, all around 120 proof Age: Undisclosed proportions of 3.5 year MGP rye, 4 year Alberta rye, and 15 year Light Whiskey Further identification: These all come from batch I remember enjoying from this release; it almost tastes similar to the note I get out of Willett 4 year My last sip is a lovely sweetness of creamy caramel, pear, fresh earth, and hints of chocolate.

Beam Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 127.4° Age: 6 years Further identification: 2017-02 Blue Knights Batch comes bearing a light green label in a wooden box with a batch information card; I believe this was the first year they started including a batch information

Distilling Company (owned by Brown-Forman) Whiskey Type: Bourbon Mash Bill Percentages: 72% Corn, 18% Rye, 10%

looking forward to since we picked their first ever stouted bourbon with Mass Bourbon Alliance last year The barrel we are doing with Liquor Junction will be available later this year, probably some time around Finished Bourbon Mash Bill Percentages: 70% Corn, 21% Rye, and 9% Malted Barley Proof: 116.28° Age: 3 years For science, I will compare it to the barrel we did last year under the Mass Bourbon Alliance x Liquor I personally still prefer the "Dirty Work" pick we did last year, but I'm hoping we can take the barrel

A very special bottle celebrating Jimmy Russell's 60th year of making whiskey with Wild Turkey, this The result is this Diamond Anniversary edition featuring a blend of 13 and 16 year bourbons. Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 91° Age: Blend of 13 year and 16 year bourbons Further identification: The Diamond Anniversary comes in a dark oak box with sliding Nearing the end of the glass I get a few flashes of anise, light, dried leather and the continued dominance

I am thinking around 4 years on this... Maybe MGP. Post sip nose is much more peppery. Near the bottom a strong vanilla forms which is nice. smoked meat aroma that really reminds me of Tennessee (sorry Kentucky, I haven't been yet) is present near Almost tastes like a 3-4 year MGP on the palate too with a lot of citrus and spice. Riff Whiskey Type: Bourbon Mash Bill Percentages: 65% Corn, 30% Rye, 5% Barley Proof: 105.5° Age: 4 years

Named distillery of the year in 2017 by the American Distillery Institute, Cedar Ridge Distillery, located in Swisher, Iowa, has consistently produced award-winning whiskey for years. They've certainly shown up for Cedar Ridge through the years, keeping their home state Cedar Ridge bourbon Further identification:   First aged in Cedar Ridge ex-bourbon barrels, this multiple-year

grade #1 and #2 Kentucky corn, Minnesota rye, and North Dakota malted barley Proof: 141.8° Age: 15 years Nearing the bottom of my exploration I find better balance between sweet and spice. I'd sit for hours with a dear friend and tell stories as we found new things to love about the whiskey-ladened

Type: Straight Rye Whiskey Mash Bill Percentages: 35% Corn, 51% Rye, 14% Barley Proof: 110° Age: 6 years Chocolate covered raisins and medicinal... pear?

Whiskey Mash Bill Percentages: 51% Rye, 37% Corn, 12% Malted Barley Proof: 101° Age: NAS (minimum 4 years Later in the glass some subtleties of pear and nutmeg provide the last bit of depth for this to be thoroughly