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.

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

Perhaps hiding in the shadows of the revered 10 year expressions, a new barrel strength US-1 Kentucky It's also notable that being free from the restrictions of bourbon and rye requiring a new charred oak My expectation and assumption are that only new charred oak barrels are employed for the bottle under The creaminess ebbs out into new territory, sometimes partnering with a hug of fresh florals and other While the character hasn't shifted drastically, I do occasionally find some new tidbit to adore, as late

barrled, for those paying attention) for 10 months in 10 custom barrels, homemade by  Oregon Barrel Works Garryana is a white oak with more irregular, knottier grain, making it more difficult to work with than think it's great that a brand like Bardstown can partner with a micro-cooperage like Oregon Barrel Works Slowly, I work my way through, as a nice melody of vanilla, butterscotch, and allspice ebb and flow in The barrels used to finish relatively older whiskey worked out in Bardstown's favor.

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

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.

A trend Murphy Quint could easily lean into with his previous work experience at Stranahan's in Colorado How will Cedar Ridge's latest special release land amongst the other rising stars in the vast sky of new project was finished in Cedar Ridge V (a Madeira-inspired dessert wine), First Fill Amontillado Sherry, New French Oak, New American Oak – Char 3, and Peated Malt finished in Ruby Port and is available at an

Also in recent news , the King of Kentucky line has expanded beyond single barrels and into small batch The blends so far have consisted of a new mash bill for the brand, 75% corn, 15% rye, and 10% malted My mouth immediately starts to water, my salivary glands putting in work to dance with the heat of 127.9

He produced the first whisky in the 18th-century mansion called the 'Balvenie New House' in 1893 and The rich history of the distillery was both carried on by and innovated through the masterful work of presents waves of classic, funky toffee vibes that should serve as a welcome introduction for those new in the effects of pot still distillation, as well as the perfect gateway to single malts if you're new

Today I'm happy to be able to introduce a new up-and-coming core product as well: high rye bourbon. My sons Rob and Kevin are the main distilling team, while I handle a lot of the sales and marketing work We have just recently moved into a brand new distillery campus consisting of an 8,000 square foot production There's a layered complexity to this, just the kind of thing that happens when you put great new-make with soup spices and herbs: black pepper, basil, oregano, thyme, and cow-horn cayenne pepper somehow work