Smooth, creamy nose feel. Spiced salt water taffy. Soft hot chocolate notes diving the nose deep in the glass. I am liking the nose on this one the best so far. Finished? Finished in what? your mouth. Slightly grainy here on long draws through the nose. Dark chocolate.

The winery-turned-distillery is putting out some incredible spirits these days and we got to sample our all the details from this pick from memory (mash bill, cooperage, everything... that guy is a wizard) Nose : Creamy vanilla pudding upfront as I lift the glass to my nose. A soft, oily, viscous nose-feel greets you until you dive really deep where a touch of worn leather, Throughout this entire pour this sips are really easy, even up at 120.6 proof.

the batch labeling strategy laid out above (A = first release, 2 = February launch, and 23 = 2023) Nose On another deep dive of the nose, I can assure you this was definitely aged in oak.

the neck of the bottle there are markings for batch (Spring), date (4/20/21), and bottle (096 of 108) Nose Vanilla seems to be the robust backbone of this pour from what I am finding before going for a sip. This late nose transition, which occurred about an hour and a half into this pour, is absolutely incredible The lovely waves of creamy caramel that phase in and out of this pour are what really takes this nose Late in the glass things have mellowed out drastically, as the nose did as well.

With the understanding that your palate mileage may vary, here's everything I found on the first release Further identification: This is the 26A batch of Stagg bourbon, which first released in spring of 2026 Nose Here's to hoping your bottle is better than the one I got to explore.

statement is to bring exceptional whiskey to our friends here in Massachusetts. I'm sure the bourbon purists may turn their nose at the idea of trying a 65% malt, but I have to say expect this to land at Liquor Junction in very limited numbers soon as most of the barrel was presold Nose Upon first dipping my nose into the glencairn before me I find beautiful, crystal clear, creamy tiramisu Palate: My first sip is an incredible explosion of zesty fruit that were completely hidden on the early nose

I have a portion of that removed presently for this review given I am pouring out of a sample jar (which Michter’s barrels to see how our whiskey is aging, we pay even extra special attention to our barrels It is these particular barrels that our Master Distiller Dan McKee personally selects for our very limited older stocks than what's on the label) Further identification: Batch No 22H2517, Bottle 237 of 592 Nose There's a beautiful brightness to the nose here like some vintage pre fire Heaven Hill releases have

Percentages: 75% Corn, 21% Rye, 4% Barley Proof: 81° Age: 4 years Further identification: Batch No 0007 Nose While the strange nose was really fun, it's less enjoyable on the palate.

Percentages: Buffalo Trace Rye Mash Bill Proof: 94° Age: 7 years Further identification: Early 2020 purchase Nose The copper note of the nose is also here, but balanced well by a shiny, metallic cherry and lemon zest

Nose: Young oak and plum are first on the nose. A wetted down wood sort of smell texture. Some citrus can be swished out of the depths but it kisses your gums and then darts away.

Bill #1 (Low Rye < 10%) Proof: 90° Age: 10 years Further identification: Muckey's Liquors Store Pick Nose Very faint leather, like smelling a bound book sitting down in your lap. Brought back to reality from a dreamlike state by a level sour cherry. Occasionally the nose still drifts off to a farm somewhere with the mash bill grains showing off.

identification: Batch 1 (8 barrel blend), Bottle 1183 of 1854; Bottled in Bardstown, KY; release October 2020 Nose This pour makes my nose twitch around the glass, trying to find the real big tones to this, but everything The overall feel of this pour is very pungent and earthy for sure. Palate: Definitely a lot of the citrus and clove from the early nose is present; it punches across my Vanilla now on a larger chew, a bit of buttery bread, and the main driver of the palate of this pour: