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Considering that I was exposed to a major whiskey boom while I was working in the state of Colorado, As these projects reach maturity, the Cedar Ridge team will likely release "several new iterations of While my adoration for Cedar Ridge has grown over the years, the opportunity to review their new products Further identification:  This release features Cedar Ridge's flagship Iowa bourbon, first aged in new welcoming nose, generous with what it has to offer, like a straw gift basket left at your front door by a new

I never would have thought to review this today if I wasn't vigorously popping the cork on my 2021 Old There's a sweet tart candy background that sticks around in the mouth coating until you really try to work release I remember, it definitely doesn't have any added complexity that I feel would catapult it into a new

As I was diving through some new Redbreast releases recently, this thought jumped into my head. Seeing new finishes and label differentiations flourish in Irish whiskey makes me believe that rather As of 2023, there was a double drop of a new rendition of the PX Edition as well as a Tawny Port release It's just not their best work, and ultimately feels rushed. of information on back labels, so I implore you to check it out the next time you are shopping for a new

A signature Michter's cherry, but tinged with all sorts of new uniqueness for me. Later in the glass the baking spices begin to work in. Black pepper, anise and herbals mix in well.

I'm always excited to explore a new Stagg Jr batch. The biannual release of this antler-adorned bottle is a new opportunity to explore a big, bold bourbon The first pop of the cork led with excitement, grace and depth. since then has been more and more disappointing unfortunately, but this is exactly why I always taste new

their 7th blend, with an 8th on the horizon in February 2024, K.Luke whiskey is continuing to rock out new What's the new batch all about, you ask? Let's find out. was the previous norm) was scary for Jonathan; he admittedly didn't know how the process was going to work I get a distinct farm vibe from this pour which reminds me of some warm late Summer days spent working Sipping further into the glass here illustrates the depth of complexity this blend carries: new notes

reputation as "the stout finished guy", having picked two barrels for Mass Bourbon Alliance  through New The new brand of Belle Meade wasn't readily available in my area, so it was through communal sharing This feels alive with the thrill of something new, something exciting. These barrels can be quite fickle and finicky to work with, which is probably why you don't see more

produced in the original facility Eddie cut his teeth in, prior to a 2011 expansion that ushered in a new With the support of his grandfather, hall of fame master distiller Jimmy Russell, Bruce worked tirelessly This is the type of glass that keeps secrets and makes you work for the notes and the inner workings.

The first batch of Stagg Jr from 2023 comes bearing the new naming convention that started last year. If we hadn't gotten this new nomenclature, this would be the 22nd release of Stagg Jr, which you can I have 23B listed since I'm working on that review as well. Perhaps Buffalo Trace is trying to shoot for some level of consistency here now with the new numbering

As a reminder for those who might be new to the site, I try to never give numerical scores to things softer notes of dusty barrel boogers (IYKYK), flan, and classic hallmarks of exceptional cooperages at work As I continue to work through this pour, I find it is most notably lovely on the linger.

This can be quite the detective work, depending on which distillery you dive into, but it is worth the The tiny craft distillery quickly grew, and, by 2017, construction had begun on a new facility set on made the move to its brand new, state-of-the-art, sweet mash distillery, where it’s been producing Hard understand ourselves as reviewers and you, our readers, the Amongst the Whiskey team is trying out a new

culinary world, graduating from Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, Graham worked Proof:  95 ° Age:  A blend of 4-6 year barrels Further Identification:  Southern rye whiskey is aged in new As a reviewer in the throes of a New England cold front, this pour clearly lacks the gusto I'm looking