These Barrell single barrel picks have been discussed rather thoroughly in MA circles. My previous review put the Kappy Endings pick solidly into Willett distillate territory based on my palate experiences. Some fine folks were persuasive and adamant they thought it was Barton though. In the name of science, I asked some further questions and was told the 1792 Full Proof picks would be my best bet at tasting something close. I unfortunately only had one pick on hand, but I threw it into this blind line up to see if I could draw any parallels between each of the glasses. Included in this line is: A Willett distillate purple top sample from Alan Starr: 7 year wheated bourbon, cask 3247 A Willett distillate purple top sample also from Alan Starr: 7 year high corn bourbon, cask 2071 A Willett distillate 6 year rye I won in a raffle in 2020 A 1792 Full Proof store pick from Julio's (The Loch & K(e)y Society) A Barrell Single Barrel 7 year bourbon pick from Gordon's, barrel # Z1D7 A Barrell Single Barrel 7 year bourbon pick from Kappy's, barrel # Z1F4 I have had more than 1 pour of all these bottles prior to this review. @AmongstTheFerns helped pour and blinded me to what was in each glass. I have to thank Alan for giving me the samples in order to broaden my horizons in this space. His kindness is what truly makes the whiskey community great. Now let's get tasting! I wonder if you would find the same things as me below? Scroll slow if you don't want spoilers, but I will try to also make this as concise and digestible as possible. Cheers! Glass 1 Amongst the Whiskey Glencairn Review: Nose: Dusty cherry. Musty, deeply buried citrus pine. Approachable proof. Copper metallic. Slightly funky. Hmm, still very interesting back at the other end; some bitter raisin notes evolving. Warm, chocolatey oak aromas dance well. Faint WFE-esque vibes. I think I'll know more on the palate. White pepper. More intensity to the pepper post-sip. Hmm - kind of subtle all around on the nose late in the glass (and compared to this lineup). Empty glass smells like raisins. Palate: Yum! Cherry bomb with huge citrus zest behind it. While I let my first sip settle, vanilla and oak are the longest lingering notes. Caramel and airy high flying pine are really attacking my palate here; very robust, intense flavors throughout. A thinner mouth feel than I expected, but all the right flavors. Very molasses and metallic (dark copper) forward on the linger. Intense on the palate, even after a lot of air; cherry & cinnamon being the dominant flavors now. Very close to glass 5 (blank). Glass 2 Saxy Bourbon Glencairn Review: Nose: Boom. Pinesol. High flying citrus zest. Oaky with an old antique paper smell. Slightly chocolatey, but the rich oak & paper make me feel like I'm in a library. Creamy yoghurt and pie crust now on a swirl. A slight rubber note is also present now, not in a bad way as I might otherwise describe, but definitely sets this one apart a bit. Peppery. Post sip vanilla bean tries to level things off. Mellow late in the glass with a light Cow Tale caramel & cream. Empty glass has sweet perfume florals. Palate: Very vanilla forward on first sip, with rich pine wood inlayed with oak. Citrusy lemon lingers dark in the corners of my mouth. Again heavy vanilla with cloves tying in the lemon peel zest well. Ohh, there's the cinnamon wave... Solid! Molasses linger. Mellow creamy caramel with some herbal spices subtly lingering on the back end. Glass 3 Lost Nemo Glencairn Review: Nose: Syrupy nose-feel. Mellow, not much going on compared to the other 2 prior at this point. On a deep dig there is a rich plum revealed. Bits of clove & allspice bubble to the surface. Rich marmalade sweetness. Wow, very peppery on a swirl. Intensely spiced now. Feels like the highest proof. A bit smoky late in the glass. Empty glass smells like intense chocolate covered cherries. Palate: Explosive. Light pine settles into a super creamy base. I thought more was coming but it kind of fell flat on the palate here. Vanilla is a nice intense wave followed by eddy currents of intensely spiced pepper, clove and parsley. Dark tea notes on the linger. Late in the glass things are finally very level, but still presents with a very heavy rye profile. Hot & spicy. Glass 4 Bourbon Thieves Glencairn Review: Nose: Ehh.. Something really musty and dry just entered my nose on the first inhale & it was not pleasant. Chalky smells. Dried red fruit now coming together. Very dry herbals that feel like they belong in a soup. Standout difference than the previous 3 glasses. Swirl still keeps this pour very different from the rest, some kind of wheat pasta going on here. This is the strangest thing I've nosed in a while. Muted plum is trying to break through. Wow post-sip the nose just burned my sinus and eyes out. Hot! Potpourri spices mingle subtly now; I'd definitely rank this "most improved" nose. Still kind of chalky at times, but turning more malty late in the glass. Apples. Empty glass was not reached/achieved on this pour for evaluation. Palate: Hmm, caramel forward; much more traditional bourbon profile than the rest. Slightly nutty with cherry. Spearmint and menthol tobacco suddenly evolving all over each other. That was a completely unique experience to me. Approachable proof, until the wave of heat rolls over with a tiny bit of the chalkiness of the nose. I can't say I'm crazy for the mouth feel or the linger on this. There's a bit too much malt here for me. Glass 5 Blank/Plain Glencairn Review: Nose: Yum, smells like what I love from Willett family estate here. Rich cherry and Pinesol citrus candy. Yummy nose. Swirl makes things kind of muted, with too much light, bright oak taking over. Post-sip still very traditional WFE unique citrus that I couldn't mistake anywhere. Dusty & chocolatey now; some hot chocolate vibes building. Caramel and saw dust late in the glass. Empty glass smells like a wool sweater. Palate: Sweetness; powerful candied cherry with some cereal undertones. Like corn flakes now with a lemon peel zest on top. Thick, syrupy mouth coating that just screams WFE. Soo zesty. Just that awesome punchy flavor I've never better described than a Pinesol you're allowed to drink! Might be the sweetest & easiest of them all. Glass 6 Stellum Glencairn Review: Nose: Hmm oakiest... but also still similar to glass 5, 3, 2 & 1. Very dusty and more of the citrus sweetness, but this one doesn't come with the piney note of the others. Candied lemon & oak. Swirling my way back down the line now, this stays mellow with just some new vanilla and proofier apricot & raisin. Yum. Minty. More dusty later in the glass. Still intense citrus zest forward. End of glass is super floral. Empty glass is an earthy raspberry. Palate: Powww! Maybe most intense citrus pop of all these glasses. That was a wild sip; almost too powerful & a bit drying. This citrus is tinged with quite a bit of ethanol on the back end and some nice subtle stone fruit throughout as well. Tough, but lovely. Final Ranking: Tie Between Glass 1, 2, 5 & 6 (Amongst, Saxy, Blank & Stellum) Glass 3 (Lost Nemo) Glass 4 (Bourbon Thieves) Reveal: Glass 1 (Amongst the Whiskey Glencairn): Barrell Bourbon "Kappy Endings" (Guessed correct) Glass 2 (Saxy Bourbon): Willett 7 Year Wheated Bourbon (Guessed incorrect, guessed Gordon's) Glass 3 (Lost Nemo): Willett 7 Year High Corn Bourbon (Guessed incorrect, guessed 6 year rye) Glass 4 (Bourbon Thieves): 1792 Full Proof SP (Guessed correct) Glass 5 (Blank): Barrell Bourbon Gordon's Pick (Guessed incorrect, guessed Willett high corn) Glass 6 (Stellum): Willett 6 Year Rye (Guessed incorrect, guessed Willett wheated) Clarified Ranking: #1 (Tie): Barrell Bourbon "Kappy Endings" Pick #1 (Tie): Willett 7 Year Wheated Bourbon #1 (Tie): Barrell Bourbon Gordon's Pick #1 (Tie): Willett 6 Year Rye #2: Willett 7 Year High Corn Bourbon #3: 1792 Full Proof L&K Store Pick I think I learned everything I needed to learn here. The Barton 1792 stood out as completely different compared to the rest. My notes really started to feel like a broken record on 5 different glasses, but they really all had very similar profiles with only just slight nuances between them. I was really surprised I mis-guessed the rye out of all these pours; looking back at the notes it seems that was my own foolish folly, as all the tell-tale signs were there! Also the high corn standing out as what I thought was the rye was strange... Altogether an incredible fun tasting that took me far too long to type up. Hope it helps you! Barrell Single Barrel Bourbon Company on Label: Barrell Craft Spirits Whiskey Type: Bourbon Mash Bill Percentages: Undisclosed Proof: 119.54° Age: 7 years Further identification: Barrel Z1F4, Bottle 161; this single barrel is a store pick from Kappy's, the 1940 Barrel Society "Kappy Endings" Willett Wheated Bourbon Company on Label: Willett Whiskey Type: Wheated Bourbon Mash Bill Percentages: 65% Corn, 20% Wheat, 15% Barley Proof: 123.2° Age: 7 years Further identification: Cask 3247; "Purple Foil 147" Willett High Corn Bourbon Company on Label: Willett Whiskey Type: Bourbon Mash Bill Percentages: 79% Corn, 7% Rye, 14% Barley Proof: 124.8° Age: 7 years Further identification: Cask 2071; "Purple Foil 167"; this high corn mash bill also goes in with a high barrel entry proof 1792 Full Proof Single Barrel Company on Label: Barton 1792 Whiskey Type: Bourbon Mash Bill Percentages: 74% Corn, 18% Rye, 8% Barley Proof: 125° Age: 7 years Further identification: This single barrel is a store pick from Julio's Liquors, the Loch & K(e)y Society; it was purchased in 2021 Barrell Single Barrel Bourbon Company on Label: Barrell Craft Spirits Whiskey Type: Bourbon Mash Bill Percentages: Undisclosed Proof: 121.58° Age: 7 years Further identification: Barrel Z1D7, Bottle 094; this single barrel is a store pick from Gordon's Willett 6 Year Rye Company on Label: Willett Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: 11% Corn, 74% Rye, 15% Barley Proof: 126.6° Age: 6 years Further identification: Barrel 6061, 115/182

I am so excited to get into this head to head. Both of these pours have been tremendous to me in their own right at different times. I am really interested to see how they do side by side. All I know is that I am in for 2 great pours tonight! My left glass is marked with a small piece of tape @AmongstTheFernsCo randomized and labeled for me blind so I can review each of these fairly. Scroll slow if you want to read the notes and rankings without seeing the reveal at the bottom. Left Glass Review: Nose: Bright, delicious caramel forward. Vanilla is the next big punchy wave. Pepper and molasses evolve nearly instantaneously. Syrupy fruit is hiding deep down under a thick layer of rich leather. The vanilla has that dusty old oak tinge to it that definitely says 15+ year age on this. Salt water taffy just jumped out at me now. Soft peppermint Christmas candy follows incredibly clearly. Prunes and plums are starting to bubble up to the surface. Dark walnut is laying over the cherry, still not allowing it out of the glass just yet. This one is going to make me wait - and wait I shall with a pour that has already evolved this dramatically in a few minutes. Marsala wine just came to the forefront which was an interesting aroma I don't normally recognize in a whiskey. The nutty, rich caramelized thickness to the note is what really sealed the deal. After a small swirl chocolate and oak come forward. Time for a sip! The leather and tobacco notes of this one are thoroughly enhanced by a sip. There's dry cinnamon stick and some kind of sandy earth aroma now. Sawdust and pungent meaty marinade. Yum... The vanilla is starting to evolve into a whipped cream/marshmallow note now. It continues to dominate the late glass - a comfortable finish and reprieve. Empty glass is very floral - not something I was noticing during my tasting at all. A ton of chocolate undertones I'm also surprised by. This has incredible layers to it. Palate: Yup. That's the stuff! Incredible cherry explosion with a touch of anise, cinnamon hots, long syrupy drips of stewed red fruit and a beautiful wave of molasses that is floating in my mouth forever. This just has that wow factor on the palate. It's syrupy sweet, yet punchy and powerful, but it presents in manageable waves that slowly beat against the shores of your taste buds. It drinks like a late Summer night that is that perfect temperature that doesn't really even feel like a temperature. The streetlights are on and you have nowhere to be. That's this pour. I can easily take larger sips with no punishment on this one. So thick with the mouth coating... Straight up this is one of my top pours of all time right here. It's just perfect in every way. Nearing the bottom of the glass I get rich caramel still, with some light cotton sheets floating through the air, settling onto a cool bed. Oh my - the bubbly rises of vanilla and light cherry are to die for. I could never grow tired of this. The last sip is a copper and butterscotch waterfall with cherries bobbing by from time to time. Right Glass Review: Nose: Sweet vanilla and tobacco forward on first nose here. Rich leather with a hefty allspice following close behind. A bit of dark chocolate powder and just a touch of raw coffee grounds. Malty and a bit darker feeling than the left glass. Pepper, allspice, dark oak bark and a lot of earthy tones are what is coming forth on this nose. Oh! Green apple just turned a fun new leaf on this one. More leather and a dusty lemon peel skin aroma follow. Ohh you really have to dig into this one to get those sweet notes, but they are there. With a gentle few swirls of the glass, the whiskey sinks back into its resting spot for now and starts to breath in herbal stew notes and a tomato paste, brown sugar and molasses mixture I enjoy thoroughly. Switching to a sip here after a small taste of the left glass. More sugary anise on this than the left glass. Oh wow, some faint Pinesol aromas just bubbled up to the surface (which if you know my affinity for that aroma, you know is a fantastic note for me). Vanilla is starting to take over this glass now, which is actually a nice change from how dark and earthy it was prior. It's still a leather factory on the nose here as I come back to it. This one is more of a butterscotch than caramel. Candied dry licorice near the end of the glass. Lovely aromas finishing up that leans almost towards a Russell's profile. Empty glass is like a chocolate and caramel candy, with some kind of extra aroma that reminds me of the NYC metro. There is also something similar to Crayola crayon wrappers. Palate: Oooh lovely spicy plum with cloves, pepper, caramel, brown sugar and a thick vanilla oak mouth coating. Mellower than the left glass for sure, there is sweet candied strawberry similar to a Stagg Jr batch 15. Coming off of the left glass, even with a small break and a sip of water I can tell this doesn't have the same level of wow factor, but it's still up there. Oh. There's the fruit department... All of the red stone fruit you can imagine are coated in a thin dusting of sugar and presented with a dollop of whipped cream for your enjoyment. The linger is higher in the gums rather than on the tongue, but lacks the chest hug and waves of effervescent flavor. Ohhh, coming back to it again it is a caramel and maple syrup confectionery delight now. Some nuttiness I haven't shaken - this one drinks in very 'food' forward way; it might make a fantastic pairing option. Last sip is a slow wave of plum, apricot, caramel and lemon peel. Final Ranking: Left Glass > Right Glass Reveal: Left Glass = 2020 Right Glass = 2019 I identified this correctly (thankfully) as the 2020 is a bottle I am fairly well-versed in at this point. The 2019, while a tremendous pour on it's own, couldn't hang directly next to the 2020 release. Two unbelievable pours I am so thankful to be drinking tonight! The 2020 release was my easy choice for whiskey of the (last) year. Looking forward to picking 2021 here soon! George T. Stagg - 2020 Release Company on Label: Buffalo Trace Whiskey Type: Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill #1 (Low Rye < 10%) Proof: 130.4° Age: 15 years Further identification: 2020 Release George T. Stagg - 2019 Release Company on Label: Buffalo Trace Whiskey Type: Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill #1 (Low Rye < 10%) Proof: 116.9° Age: 15 years Further identification: 2019 Release - this came to me by way of sample from Eric @Ra1nmannn

Mellow Fucking Corn... This bottle has somewhat of a cult following. I'm just an impartial observer here to try it tonight! Company on Label: Heaven Hill Whiskey Type: Straight Corn Whiskey Mash Bill Percentages: 80% Corn, 8% Rye, 12% Barley Proof: 100° Age: 4 years Further identification: An absolute classic style bottle with the screw top; this was purchased some time in 2020 Nose: Dusty caramel forward with some dry husk left in a tilled field. Heavy black pepper spice is also present. Slight peanut brittle lurking in the background. On deep inhales a plain white printer paper aroma can be found. Post sip a lot of the oak notes can be found; it smells fairly fresh with little to no char elements coming with it. Touches of hay overlay the oak at times too. Slightly floral at times alongside the perpetual pepper note I've smelled throughout. Some caramelized sugar is a nice respite late in the glass. Very little else going on here, which is kind of nice after a pretty long day today. Empty glass smells slightly malty and nutty. Palate: First sip is a pepper spice attack on the surface of my tongue. Something between dry peanut shells and vanilla extract spilled on a piece of paper follows the first sip in a fairly long linger. The mouth coating is present mainly in the gums and leaves the back of my throat a bit scratchy. A larger sip and chew reveals a synthetic caramel. Now that the pepper spice has settled down I can appreciate this for what it is: mellow. The corn flavor is thick and sticky, laying heavily around my teeth. Subtle caramel continues to build around the heavy corn base. The last sip is the sweetest of any of them. Rating: 3/5

Michter's is often what I recommend to people when they ask me what they should buy to 'get started in whiskey'. I don't normally suggest Sour Mash, but after this review I might start to given the notes I found. I was pretty surprised revisiting this old shelfer. Company on Label: Michter's Whiskey Type: Bourbon Mash Bill Percentages: Undisclosed (originally a 45% Corn, 45% Rye, 10% Barley mash bill, but has been changed) Proof: 86° Age: NAS Further identification: Barrel No 19K2140 Nose: Thick syrupy marshmallow. Viscous like a vanilla syrup in a latte or other coffee drink. A light roast coffee bean. Really strong initial presentation. Dry oak I think would present young & grainy if it weren't for all that sweetness. I don't know what it is about sour mash offerings but they always drink above their age to me. There is something slightly synthetic to this... almost like a pleather jacket. The nose really runs into a dead end with a waxed paper wall. A hint of chai can be dug up late. Something like a natural fiber rope or twine is also in here. Empty glass is chocolate and almonds. Palate: Marshmallow transfers wonderfully along with hot cocoa mix, vanilla coffee bean, and a dark wood like mahogany. Dry sugar cookie fades into tea spice & chocolate. The mouth coating is really thin, but spreads and coats rapidly. It does have some good linger, but is going to be quite repetitive on subsequent pours with a lack of depth being apparent at 86 proof. I do really enjoy this, but unfortunately I know there are some better pours available (like Shenk's). There is something almost like caramel, but quite watered down. I'd say the overall vibe to the pour is the hot chocolate, marshmallow & coffee bean profile that is persistent throughout. Rating: 3/5 I would wholeheartedly suggest this pour to someone looking to expand their novice whiskey horizons as it is a very unique flavor profile. I think it would make a nice dessert pour, if you haven't had any higher proof pours before it. It's very creamy, kind of like an espresso martini in a way.

I recently had the pleasure of meeting and tasting with the Buzzard's Roost founder and owner, Jason Brauner. He was running a tasting of all their current line of whiskeys at Kappy's in Medford back in mid-August. He was full of great stories and fantastic insights on how Buzzard's Roost arrives at it's final flavor in the bottle. The proprietary extra barrel aging from targeted, custom barrels from Independent Stave Co help Jason to craft what he likes to call his sippin' whiskey. In addition to running a tight ship on this awesome new whiskey company, Jason also has long co-owned Bourbons Bistro in Louisville, where he has been a stalwart and pioneer in the bourbon industry since ~2005 back before bourbon was in it's current craze. It was great tasting with him and I'm excited to try the bottle I have with me tonight. I will preface this review with the fact that the very small batch was my favorite of the line that I tried on the day of my previous tasting. What is interesting here is I will be tasting it for the first time in a glencairn instead of a plastic shot glass, so I'd anticipate the nose is going to play a larger role in this review. Company on Label: Buzzard's Roost Spirits Whiskey Type: Straight Rye Whiskey (finished in more oak) Mash Bill Percentages: 95% Rye, 5% Malted Barley Proof: 105° Age: 3 years Further identification: Batch 03; NCF; Distilled in Indiana (MGP) Nose: Lemon custard bonbons immediately on first nose. Pine boughs. A much more prominent tobacco note than I experienced in my previous tasting. Fairly oaky here - feels like the lumber section at Home Depot. Toasty vanilla flows along behind everything nicely. Slightly chocolatey, but more-so carrying a dark, rich, earthy soil. Copper and now more of those earthy undertones. A bit of sawdust is a little dry and makes me want to go for a sip! Post sip the pour is back to the sweeter lemon zest side of things and has departed the earthiness of before. Green cardamom pods are a very interesting addition here. Some light coriander notes are now found after more air time. The empty glass smells of rye bread, dry vanilla, some very, very subtle grains and caramelized sugar. Palate: Oh yeah, a lot of that lemon zest in on the palate here too. I remember now that was my favorite part about this: that creamy lemon. It's like a summer lemon cake frosting; it presents quite bright with almost a shiny metallic characteristic to it - as if it were presented on some kind of silver platter. Punchy for 105 proof, but settling down before anything can be misconstrued as offensive. Funky dark molasses produces a nice mouth coating that's a bit on the thicker, viscous side. A bit of baking spice rolls through after a sip. I almost forgot I was drinking a rye here for a while. This one definitely dances on center stage of your tongue a bit. The linger is medium in length and fairly low in intensity. There's a slight tannin-laden cherry that started coming through later in the glass. I'd say mission definitely accomplished on creating a sippin' whiskey out of a mash bill I admittedly haven't had all that many pleasant experiences with. The final flavors mirror the earlier sentiments of pine boughs, lemon cream, and some slight earthy spices. Great stuff! Rating: 4/5

Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa. Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own, as an aperitif, to sweet wines usually consumed with dessert. I am really interested in exploring this cask finished rye, and I hope it allows the whiskey to continue to shine on its own with some subtle nuanced additions of the sweeter side of things. Company on Label: Taconic Distillery Whiskey Type: Finished Straight Rye Whiskey Mash Bill Percentages: Undisclosed Proof: 90° Age: NAS "Distilled and aged to perfection in the Hudson Valley, New York" Further identification: Bottled on 7/27/2021; This single barrel offering is a pick from the Kappy's 1940 Barrel Society, I purchased this bottle recently in 2021 Nose: Maple and vanilla forward at first. Almond Joy creaminess and a light cracked pepper abound. A few light hints of a light & fluffy tangerine can be found. Very mellow and subtle in all its presentation on the nose, a strong swirl elicits more dry vanilla, a new honey, and some very faint funky herbs. Post-sip the oak notes are more prominent, but still faint. Pepper grows in intensity and brings with it a creamy floral bouquet. Again more of that smooth vanilla, like a candy cream filling. Aromas are really growing in strength and poise now later in the glass. Sweet marshmallow and caramel like a Cow Tales. Really fantastic nose here. Palate: Woah, way more punchy than the nose let on! This is a sweet factory. Confectionery sugar, maple walnut ice cream and a lovely plum. Hmm, definitely a few touches of dark, ripe grape notes also present on the linger. Definitely a little bit on the tannic side with this wine influence, but the cask finish is definitely on the lighter side, which I enjoy and prefer. There are many of the rye characteristics still poking through: punchy earthy herbs, pepper, and vanilla spice. Syrupy, but thin, this is a very easy sipper. The finish brings a bit of stinging in my gums, but also many layers of French bakery goods. Very tasty offering I'm glad to have! Rating: 3/5

Company on Label: Sazerac Whiskey Type: Canadian Whisky Mash Bill Percentages: Undisclosed Proof: 80° Age: NAS Further identification: This single barrel product bears no additional information (kind of disappointing) Lovely light caramel toasted oak with citrus zest and a touch of pine needle tea. Noses a bit towards a leather scent. Light white pepper, dusty vanilla, and some airy hints of butterscotch. Very floral at times and other times not. There are some indeterminate fruit aromas that come off like unripe berries. Sips easy with creamy lemon brittle and a bit of walnut shells. Some shortbread cookie similar to a Midleton Irish whiskey profile. Mostly caramel and vanilla forward - a fluffy wanna-be-bourbon at its heart, really. Some orange creamsicle can be dug up on longer swishes and chews. At 80 proof I’ve made way more of this bottle disappear than I had anticipated! It really sips too darn easy. Rating: 3/5 Not bad at all! This is a fantastic pour for hot days and tired days... Drinks better than most Irish whiskeys I enjoy on similar evenings.

This sample came to me in a swap with @barrelproofnerd, who has also provided the picture of the bottle for this review. Thanks Ian! Have you seen these Old Carter releases around you? I don't have access to them, but have been interested in trying more of these as I had a small tasting of a batch 6 American release that really impressed me in passing. This will be my only Old Carter available review unless I can secure some more samples... But, no better time like to present to get into more samples from great folks; onto this Old Carter review! Company on Label: Old Carter Whiskey Co Whiskey Type: Kentucky Straight Whiskey Mash Bill Percentages: Undisclosed - a Kentucky bourbon mash bill that went into used barrels Proof: 117.5° Age: NAS Further identification: Batch 1 (8 barrel blend), Bottle 1183 of 1854; Bottled in Bardstown, KY; release October 2020 Nose: Hmm, nice corn sweetness start to this, with some malty caramel following close behind. Zesty clove and anise with a bit of mellow citrus temperament. This pour makes my nose twitch around the glass, trying to find the real big tones to this, but everything is coming off quite light and in little swirling spurts. Now the heft of 117.5 proof is starting to show: maple, dusty oak and a faint bread aroma are beginning to build. Slightly nutty now with touches of salted pistachios. Wow, now for something completely different... Cherry is hidden behind some kind of smokescreen/fogginess. Green foliage you might find in a marsh or wetland area - it's coming off like reeds I smell sitting in a duck blind next to a river. Time for a sip. Post sip things stay surprisingly mellow with caramel and a light, sweet oak being the mainstay aromas. Earthy tones enter now with more cloves and allspice. The overall feel of this pour is very pungent and earthy for sure. The empty glass smells of molasses. Palate: Definitely a lot of the citrus and clove from the early nose is present; it punches across my tongue in quick darts, but leaves behind thick maple and brown sugar - more malty than sweet. So incredibly punchy on the palate, I almost want to say this is on the younger side of things, maybe right around 4 years. It's not grainy young per-se, but the oak characteristic on the palate is what makes me believe that. Lemon cake presents now, still carrying a lot of ethanol heat. Vanilla now on a larger chew, a bit of buttery bread, and the main driver of the palate of this pour: more dark earthy herbals with new-growth citrus undertones. The last sip feels like I have my tongue pressed up against a piece of freshly split oak - drying, but with a long linger of molasses. Rating: 2/5 I really wanted to like this release, but it just doesn't do it for me. I may have had a bit of high expectations coming off of that small pour I mentioned I recently had of the American Whiskey Batch 6, but completely in a vacuum I would not be reaching for a bottle of this.

Quite the change of pace for me, but when @bourbondipity_ gives you 2oz of something cool to take home after a good night, you take it and enjoy it! This is an organic whisky that is all done "seed-to-spirit" from the farm. The whisky is aged in French Limousin oak and Cognac casks. I've even dropped my 'e' for this one! Time to get a bit out of my comfort zone and try something new. Company on Label: Brenne Whisky Whiskey Type: French Single Malt Whisky Mash Bill Percentages: 100% of 2 heirloom varietals of barley Proof: 80° Age: 6 years Further identification: This is a single barrel bottled in 2014 (barrel number 304); it was described by Allison Parc as having aging characteristics similar to a 12-14 year from Scotland that only takes 6-8 years in the microclimate of Cognac to achieve the same experience Nose: Very malty forward early on the pour with a thick sweetened / soft licorice. Dusty chocolate characteristics. Dark tree bark. Great earthy chocolate tones all through this, with a hint of an orange peel twist garnish. This pour makes me feel like dancing. It's so light but effervescent and the perfect level of sweetness. Further digging on the nose reveals lightly toasted crème brûlée. There is something high-flying that keeps this floating up in the air for me. It feels like something akin to a banana peel, but with more thick sweetness. Very subtle on the back end of deeper inhales there is a bit of a mint note. Light white pepper lingers a touch near the bottom. Absolutely nothing offensive about this pour, it's quite enjoyable to experience. Some touches of grains can be extracted near the bottom now. I would really love to experience all of the distillation smells this whisky goes through. The empty glass smells of light red berries, forest floor herbals and a piece of chocolate sitting on a dry school desk. Palate: Very light on the first sip. Wow, wait. So buttery - almost chardonnay-like. I love this... Some sort of synthetic floral thing is happening too. More of that chocolate is way more apparent on the palate with a long linger to boot. Something about this reminds me of drinking from the garden hose as a kid. Wow, a big vanilla pop really makes this feel like a boozy hot chocolate. I can't believe the flavor this elicits. Dried cherries are another delicious garnish built into this whisky; there's an almond note too that really ties the winter alcoholic hot chocolate vibe together too; a staple in my recipe for sure. Later in the glass things start to also lean on a bit of a syrupy Cortland apple. Cinnamon creeps in with the chocolate notes now giving off a bit of a pie feeling. It really makes me feel like I am ready to welcome Fall here in New England! The last sip is a wonderful cacophony of banana, pepper, caramel, vanilla and chocolate - a perfect highlight reel of a consistently delicious pour. Rating: 4/5 Experiences like this are why I love whiskey so much. The memory-tied experiences of subtle nuances that can be stirred up from a faint flavor or aroma are just so cool. Enjoy this one if you can!

The fantastic label for this pick was crafted by the private group Boston Barrel Society. It is a play on the Buffalo Trace Antique Collection (aka BTAC) line. The clever labels are almost as enjoyable as the fantastic picks that are coming out of Northside Distilling. The previous project that was also honey barrel finished was the Wan Vinkle Lot "Bee", which I reviewed. I've been nursing that one bottle since then and I may have to do a side-by-side of these two at some point if time and fills allow. I'd like to mention (since I don't normally do this) that this review will be on a freshly cracked bottle with little to no oxidation present. Let's get into it. Company on Label: Northside Distilling Co Whiskey Type: Finished Bourbon Mash Bill Percentages: 60% Corn, 36% Rye, 4% Barley Proof: 110° (proofed up from aging in the honey barrel from 108°) Age: 6 years Further identification: Boston Barrel Society pick 2021 Nose: Whew-wee! That is honey forward! Hibiscus also greeted my nose on the first whiff. Malt and pepper follow. It definitely feels a bit hotter than the Lot "Bee", which proof-wise makes sense. Strong oak aromas make this feel like it's a 20 year instead of a 6.5 as the label states. Powerful floral aromas dart out like little needles from the oak base. They sting the nostrils slightly. A bit of spring dandelion, some earthy grassy notes, more pungent pepper and leather. Post-sip things are still very peppery, but with a bit more herbals. There's something that wants to be molasses but they honey influence doesn't allow it to come through. Some dry corn stalk can be found later in the glass. Definitely a good bit of rye grain to this pour, which is unsurprising with it making up 36% of the mash bill. Near the bottom is where things really start to turn herbal and citrus forward. It elicits a floral feeling akin to white lily petals. A lemon zest and shiny copper come to the foreground on a deep inhale. The empty glass smells of potent dark chocolate, nutmeg, dark vanilla, and molasses. The undertones feel a bit Christmas-y to me. I will be saving enough of this bottle til then now! Palate: Pow! Right in the kisser. Sweet child of mine this has so much honey sweetness. It almost tastes like some kind of 'dark' honey, if that's a thing. I wouldn't be surprised if you told me this was distilled mead or something wild. It's like Dansk Mjød Viking Blod on steroids. More of the hibiscus comes through on the palate, as it did on the nose. Ooh a tiny bit of milk chocolate squeaked out past the sweetness and brought with it a bit of syrupy vanilla. There also feels like there is a hot cherry floating in the background just waiting to break through, and I kind of hope it does before the end of this pour. A longer chew does pull it forward, with more of a tannin forward plum and grape profile presenting itself alongside it. I'll be honest I really want to know what the base bourbon tastes like without the honey influence, as nice as it is! I feel like it's hiding so much. Definitely an easy sipper for the exit proof point. The last sip leaves me with orange peel zest, bitters, light cinnamon candy and a malty fruitiness that reminds me of a warm summer day spent on the farm. I think this would make an unbelievable old fashioned, as much as I prefer adding a rye to that cocktail. It's almost the entirety of that drink already without any added ingredients. Rating: 3/5 I liked this one a tad less than the Lot "Bee" to be honest. This pour really didn't let the bourbon do it's thing. I can definitely appreciate the drink for what it is, which to me, is more of a high octane mead than a bourbon, so if you can manage your expectations in that regard, it will not let you down. Really tasty stuff. If I wasn't still in the process of moving/organizing all my bottles I might be able to find my Lot "Bee" for a side-by-side, but that will have to wait as moving is still ongoing and my whiskey shelves are not yet painted! Instead I think I'll have another pour of this BEETAC tonight. Cheers!

Oh the places you'll go! The samples you'll see! Seriously I have way too many of these and I'm doing the lovely folks who sent me them a disservice for not getting into them more often. So I'm here to try a sample from a swap with a good friend of mine, the host of "Bourbon Night 2021", Eric @ra1nmannn. This is one of many outstanding pours that were generously shared with me. As always, I'm going into my review analytically and the extraneous details of the whiskey go out the window when the liquor hits the glencairn. Let's get into the details! Company on Label: Kentucky Owl Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: Undisclosed Proof: 112.8° Age: 10 years Further identification: Batch No. 4, nicknamed “The Last Rye,” is a blend of rye stocks aged 10-to-13 years Nose: Wicked syrupy plum, this smells delicious! Slightly floral. Dark brown bread & butter notes all through. Oak is layered in like a misty fog hanging over the glass. Lovely rye grain is toasted and sweet. Light white linens form a thin curtain that can't contain the sweet dark red fruits behind it. Dusty at times and then suddenly bursting forth with citrus sweetness, this is a great nosing experience thus far. Some very faint dark chocolate leads towards a hint of molasses and allspice. Very mellow and smooth around its edges on the nose, you can really dig deep with this glass. After a sip some raw vanilla bean can be found in abundance. Some of the malty characteristics I was picking up on the palate have now come forth on the nose as well. Also an incredibly clear smoky char just lept out of the glass and feels here to stay. That was a wild transition towards that clear, ashy smoke. The end of the glass smells of Battleship Cove metallics, molasses, and black currant. It reminds me of a very wild forest area teaming with green things and berries. It's really a lovely nosing experience from start to finish. Palate: First sip tingles my lips and refreshes me with a palate that reminds me of the 2019 Thomas H Handy, very clove forward. It settles into a Cabernet sweetness that carries dark red grapes, allspice and a hint of plum. A good bit of oak is available on this palate with the herbal side of the rye profile shining more now. There's a bit of dark malt on the back end of this one too that feels a bit out of place against the other flavors to me. The smoky portion of this glass now returns towards the clove forward profile, but it has been subdued some in intensity. Something like a brown sugar meat marinade can be found now. A larger chew shows off a thin molasses, a toffee forward demerara sugar, zesty orange peel, and dill. A really dark cherry note was found, but suddenly made this drink a touch hot, whew! Mmmm, then suddenly back to the smooth vanilla. This pour can be a bit fickle for sure. My last sip leaves me with a chamomile tea, smooth vanilla, and an eruption of spices that float up through my chest. The finish is medium in length, but quite enjoyable in intensity. Rating: 4/5 A lovely sample to have, I enjoyed it thoroughly. I will definitely admit the nose surpasses the palate on this one. The clove note is not for the faint of heart, nor the Buffalo-Trace-or-Bust crowd. I think this is a rye drinker's rye for sure. Enjoy it if you've got it, I don't know if I'd be able to get myself a bottle or not at this point.

Old Soul... Meet old floors. I don't know if I've ever found a more relatable label than Old Soul. I've always been assumed to be older than I am... So this handsome label came my way, and I saw it was MGP liquid, sourced from one of my most trusted palates... Here we are! I had previously tried one of Old Soul's recent blends in brief passing where I was impressed by a nice banana note. It definitely inspired me to pick up this single barrel offering. The Mississippi aging has me intrigued on duration. I wish the bottle gave me more information. Let's taste this "High Rye" (it's not that high?!) straight bourbon whiskey. Company on Label: Cathead Distillery Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 21% Rye, 4% Malted Barley Proof: 109° Age: NAS, but assumed 4-5 years old by the barrel number, if the "16" in the barrel number represents a barrel entry date Further identification: This is "aged and bottled by" Cathead Distillery and was distilled in Indiana; it is a 2021 Private Selection for Kappy's Fine Wine & Spirits (@1940BarrelSociety) from barrel number 16B29-1. It went into the barrel at 120 proof. I don't often comment on appearance, but the color of this is impressively rich & dark Nose: Confectionery sugar and caramel forward. A hint of sweet banana candy. Dusty, sharp vanilla is both potent and inviting. Stewed plums are brewing in the depths as a hint of cherry teases what's to come. Sweet charcoal layers into more of that potent, sugary caramel. The oak and vanilla aromas remind me of a toasted barrel aged product. Dusty newspaper aromas are showing up as this evolves slightly. Now the more floral aromas are beginning to take over which are still incredibly light; 21% isn't crazy high, so don't be fooled by the "High Rye" label. This one stays very mellow and sweet on the early nose. Post-sip a mellow lemon frosting has entered the ring which is a nice addition. Ooh now the herbals are here late in the glass. I get a faint hibiscus, pine, thin molasses and a funky walnut/cacao combination. Still altogether very sweet and creamy forward on the nose. Just a touch of ethanol can be dug up when nosing this heavily, but that doesn't transfer to the palate whatsoever. At times there's something a bit musty to this; it's like a mixture of black cardamom without the citrus, rust and gone-by almonds. There's some kind of cleaner note that I think provides some astringency. Some light, freshly ground espresso is peeking out late in the glass. Now leather and a touch of butterscotch has evolved on the last sip left in my glencairn. Empty glass smells of creamy vanilla & caramel. Palate: First sip is a gentle introduction of caramel that pops into a cinnamon covered plum. Dark fruit coat my entire mouth after this small sip. The blackberry and apricot are now the highlights where plum and cherry once sat on the nose. A fun one to swish and chew on, there is absolutely no bite to this at 109 proof, yet it still carries plenty of flavor. The candied banana note is also here on the palate, but it is not your typical Brown-Forman banana; it's light, nuanced, and very unique to me given this mash is from MGP. A long chew elicits pepper, allspice and something adjacent to leather. This pour does start to get spicier as things go on, now with a medley of flavors that reminds me somewhat of Swedish Glögg. The finish on this is medium in length, and has actually shortened since the beginning of the pour somewhat. It carries syrupy plum, oak, black peppercorn, and some nice herbals that are a fun departure from the dill base one might expect out of this. Rating: 3/5 Really solid evolution to this pour. My only complaint (if it even is one) is that it evolved backwards to my preference. I would have loved those darker flavors first, where the sweeter fruits peek out later in the glass. All-in-all a great change of pace from some other things I've been sipping!