"Would now, it were old Orleans whiskey, or old Ohio, or unspeakable old Monongahela!" - Herman Melville, Moby Dick Between the early 1800s and Prohibition, Pennsylvania and Maryland were the epicenters of rye whiskey production. Through careful preservation, the dream of a modern rye renaissance has never been closer to a reality. In December of 2025, in celebration of Repeal Day, members of the Vintage Whiskey Society descended on Western Pennsylvania to answer a haunting old question: "What is the historical difference between Pennsylvania rye  and Maryland rye ?" Like any good researcher does, we went right to the source, touring three distilleries with deep ties to historical rye whiskey-making practices, before settling into a massive historic tasting of vintage whiskies to taste the truth for ourselves. Matt Strickland at Iron City Distilling The first place we looked was Iron City Distilling , where master distiller, whiskey writer, and whiskey educator Matt Strickland broke down some of the misinformation still rampant in modern whiskey circles. We learned about all the authentic characteristics of a Pre-Prohibition Pennsylvania rye, including local heirloom grains like Monongahela and Rosen rye, floor-malted barley from nearby suppliers, a custom Monongahela yeast strain developed with Lallemand, dual distillation on a pot still and rare three-chamber still (which showed tastable differences from the same mash), transparent mashbills, low 101 proof barrel entry, small-batch production, and even an experimental American Single Malt piped directly underground from Iron City Brewery. We intentionally sought out a taste of his Rosen rye project straight from the barrel. Rosen rye is that heirloom grain we mentioned, a SeedSpark project championed by Laura Fields ,  who joined us for the trip, and Matt's whiskey proved to be an exceptional example of old low-and-slow three-chamber pot still distillation brought into the modern era . If you're curious to taste this history for yourself, you'll be glad to know that the first-ever bottles produced exclusively by Iron City Distilling are now available for sale at the distillery gift shop under their brand Bessemer Rye . We recognize it's been an expensive endeavor, but one we certainly look forward to tasting to fruition. Next up was Liberty Pole Spirits , who you may have seen on this site before for their exceptional Monongahela full-proof rye whiskey ,  which we love. Jim, Ellen, Rob, and Kevin showed us an incredible time, also showing off a young Rosen rye, which happened to have been filled on Nick's birthday (he liked to think he has some claim on it due to this fact). Comparing this to their fully matured Rosen Rye bottling confirmed that they know what they are doing on those pot stills. During our time at Liberty Pole we learned three key things: Rye rules everything around PA. Monongahela rye is central to Liberty Pole’s identity, which leans back on historic rye traditions from the area, which were all but wiped out completely by Prohibition. Putting out consistent high-rye mash bills and using historic grains like Rosen rye honor and advance the PA rye legacy. It's pot still or bust, baby. When you use great grains, it would be silly to strip out all the local character on an industrial column still. Liberty Pole has a 1,000-gallon stripping still & a 600-gallon spirit still that engineers Rob and Kevin have tuned up just perfectly. They then go into the barrel at a low 108 proof, further leaning into the authenticity of heritage rye. Their food and cocktail game is ELITE. Ellen runs the show, but Chef Alex shows up to impress. With killer apps and perfectly cooked dry-aged tomahawk steaks curated for us alongside a divine cherry bounce digestif, we left with full bellies and fuller hearts. After these quick studies and a few sidebar pours, it was time to apply all we learned so far and really nerd out. Enter West Overton Village . It's literally a village, which still has a feature-rich museum and a fully functional micro-distillery on the premises that is run completely solo by Amanda Eutsey. These are the same grounds where Henry Clay Frick was born and Abraham Overholt , son of Henry Overholt (also known as Heinrich Oberholtzer), would have lived. We got a full tour from Amanda as well as executive director Aaron Hollis Jr., where we left no stone unturned, tracing fingers along fabrics that have been dutifully preserved since the early 1800s. If you only go to one whiskey history museum  in your life, make it this one. Another Pennsylvania whiskey historian who joined us for our tasting weekend, Sam Komlenic , contributed a significant portion of the bottles on display here in the museum. Finally it was time for Vintage Whiskey Society cofounder Curt Kolcun and his bottle curation skills to shine. The table was set, all the important players were in the room, and a quiet reverence settled over an otherwise excited and rambunctious crew. All the Bottlings We Explored In total, 14 bottles were collected for this tasting, the brunt of which were provided by Vintage Whiskey Society cofounder Curt Kolcun, with additional bottles being provided by Greg Cloyd (Thomas Moore Possum Hollow and the Carstairs Whiskey), Hillel Leitner (Spring Dale), and Benjamin Montoya (Old Farm) with no expectation of monetary kickback. The generosity of these individuals, as well as the general kindness we see prevalent in the whiskey community today, is truly heartwarming. We are constantly trying to one-up each other in acts of kindness. The best of friends compete in sympathy, benevolence, knowledge, and magnanimity rather than the typical frivolous frights of social order. That's what sets the Vintage Whiskey Society apart, and why we were so glad to get to taste with them! As with any live bottle opening, there is a risk that the whiskey isn't going to be presentable for a group tasting. Three of the original bottlings suffered such a fate: a Thomas Moore Possum Hollow Pure Rye Whiskey, an Old Cabinet Whiskey from the late 1800s, and a Highspire Pure Rye Whiskey. Curt Kolcun isn't just any vintage whiskey enthusiast, though. Knowing this fact, he had backups ready to slide in to the lineup and save the day. Curt Kolcun receiving a "Grand Poobah" gag gift For any date ranges that are known, they will follow the format of "year distilled - year bottled." A tilde (~) represents educated approximations where specific dates are not available. Tasting notes and thoughts are the opinions of Amongst the Whiskey writers Nick Anderson and Jes Smyth , but some sections may have been bolstered with notes from the many legendary tasters in our presence. Now, onto the tasting, shall we? Historic Pennsylvania Ryes John Wagner & Sons, Old Rye No.3 Bottle Information: This fire-distilled, unblended rye comes from a prominent Philadelphia grocer and high-end liquor merchant who utilized the city as the primary commercial and bottling center for eastern Pennsylvania rye. There is a Pre-Prohibition stamp on the label with a Pennsylvania liquor control on the neck, and it was likely a Pre-Prohibition bottle sold after Prohibition, although no specific year could be uncovered. The shop was located at 233 Dock Street, Philadelphia, PA . Nose: We notice aromas of a hay barn, old wood crates, and dusty bookstore carpets. It's soft and muted and subtly sweet with hints of lemon hard candies in Grandma's candy dish. Further into the nosing experience, we find the aromas to be well-worn and leathery. The empty glass smells of fresh cracked pepper, wet dirt, and malted chocolate. Palate: This leads sweet, with butterscotch and brown sugar. Nick found a slight floofy character to the tastes, while Jes found a whisper of dill and tissue paper from an old shoe box. The finish was short, while the flavors fell off rather quickly in subsequent sips, ending with flashes of stale black pepper flakes and old graham crackers. Further Thoughts: A great opener for what's surely to be a whirlwind tasting of vintage Pennsylvania rye! Humphrey & Martin Bouquet Whiskey Bottled ~1905 - 1919 Bottle Information: Bottled by Humphrey & Martin, a wholesale liquor and distilling firm located at 401-403 North Third St. in Philadelphia. This was likely distillate from Pennsylvania Pure Rye Distillery, and based on the bottle type and details, it's believed the bottling year is between 1905 and 1919. Nose: We both agree that this smells huge —and a lot like flavored whiskey. Notes of prune juice, clove, plum pudding, cranberry, raisin, and ginger dominated this lively and fun nose. Nick likened the aromas to a Demerara rum cocktail. The empty glass smells of hookah tobacco and dusty barn floors. Palate: Fruit forward and daiquiri sweet. The Demerara rum cocktail presents here as it did on the nose. Additional sips offer pops of Christmas spices like nutmeg and clove. The sweetness begins to burn off into richer notes of cinnamon, melted sugar, vanilla frosting, and canned pumpkin. The finish is chewy and medium in length. Further Thoughts: Laura Fields provided additional information on the state of affairs in whiskey during the time this was bottled, specifically that rectifiers of the time would be pooling together their resources and drawing whiskey from the collective stash for their own purposes—sometimes rectifying, or adding things in like prune juice and other additives for flavor and presentability. She later confirmed that "Pennsylvania Pure Rye was not, in most cases, adulterated in any way. 'Pure Rye' was essentially for Pre-Prohibition rye what the 'straight' designation is for bourbon. The term 'Pure Rye' was therefore an older expression than 'straight' and is decidedly clearer to the consumer. There were just as many pure rye whiskeys with prune juice additives as there were straight bourbons with adulterations. The industry was always going to have exceptions, but the old, trusted brands didn’t deviate from Pure Rye, unadulterated practices, because they knew to protect their interests in the market." So while this particular whiskey may have begun its life as a "Pure Rye," this bottling sure doesn't taste like just straight rye whiskey in our opinion, likely having something added to it at the time of bottling by the Humphrey & Martin firm. Large Monongahela Pure Rye Bottled in Bond 1915 - 1919 Photo Credit: Josh Feldman, the Coopered Tot Bottle Information: Distilled Fall 1915, Bottled in Bond Spring 1919, The Large Distilling Co., Pittsburgh, PA. Under the ownership of Henry Large and later owner Frederick Renziehausen, the "Large" brand became an industrialized force in the 19th century with roots dating back to the 18th century. Known most famously for its Large Monongahela Rye, this distillery was considered the model for efficiency and quality of product within the industry. Nose:  Hello, yeast! This is fermentation tank sweetness and expresses a much more modern vibe. There's a nice balance between oak spice, pepper, and oodles of baked goods like honey buns and lemon scones. The aromas evolve quite well, and we're quite impressed this is a whiskey from the early 19th century! Nick had a fun quote coming back up for air after a long inhale: "This is dressed reserved, but her ankles give away her true elegance." Palate:  This tastes like an easy and sweet lemon breeze. But we weren't fooled by this pretty lady; this is rye after all, and she has a nice cinnamony kick. The flavors mimic the nose, baked goods, lemon frosting, and hints of ground cinnamon, all well integrated and perfectly preserved. The finish is long and lingers yet paradoxically ephemeral, which is why we sipped this pour in its entirety.   Further Thoughts: Curt  recently posted a wonderful summary of the history of The Large Distilling Co., which we have included below. "From Revolutionary Soldier to Global Gold Medals: The Saga of Large Distillery: Did you know one of America’s most celebrated rye whiskeys began with a Revolutionary War veteran? The story of the Large Distillery is a 127-year saga of American history, spanning from the birth of the nation to the onset of Prohibition. The story begins with the Large family, French Huguenot immigrants who arrived in America while it was still a British colony. Among them was John Large, who served as a soldier in the Revolutionary War. After the conflict ended in the early 1790s, John moved to Allegheny County, Pennsylvania, where he bought a farm and built the first distillery, launching a three-generation family legacy. The tradition passed to John’s son, Jonathan, who established a new distillery on Peters Creek using grain from his own fields. Later, the operation fell to Henry Large, born on the Fourth of July 1836. Henry produced “Large Monongahela Pure Rye Whiskey,” a brand established by his grandfather that gained a national reputation for excellence. While the Large’s built the reputation, a partner named Frederick C. Renziehausen took it global. Purchasing the property and recipe in 1895 after Henry’s death, Renziehausen modernized the plant. He connected the distillery directly to the Wabash Railroad to end the arduous mountain hauling and built massive fireproof warehouses. Under this new leadership, Large Monongahela Rye won grand prizes and gold medals across the world, including in Paris (1900), St. Louis (1904), and London (1914). In a bitter irony, the distillery’s final triumph came during Prohibition in 1923. The U.S. government allowed a shipment to the World’s Fair in Rio de Janeiro, where it won yet another gold medal while being illegal back home. The distillery would become part of National Distillers Products in 1933, providing their named brand as well as producing Old Overholt. The distillery finally closed in 1955." Old Overholt Rye Bottled in Bond Fall 1916 - Spring 1930 Bottle Information: This bottle was produced at the famous Broadford Distillery located on the banks of the Youghiogheny River. Before the four-story-high three-chamber still was in operation, there was Henry Oberholtzer—who later changed his name to Overholt—and his family, who began distilling on their farm in West Overton in 1810. Following his death in 1813, his two sons took over the family whiskey operation. After Abraham bought out Christian's shares of the farm, he went about expanding the operation and, as a result, produced the renowned Monongahela-style rye still known today as "Old Overholt Rye." Old Overholt remains one of the longest-standing whiskey brands in America today, and it's Abraham's portrait you'll see on that label. Nose: There is nothing shy here as the aromas greet us with deep confidence. Straight away, this is our kind of rye right here. Nick found broadleaf tobacco and leather while Jes ventured into the tones of buttered graham crackers and citrus cream. Neither of us left our glasses disappointed. Palate: Oh wow, this is as creamy as can be and is only deepening our experience. This is "rye as rye should be." Minty, effervescent, and beautiful. We find caramel and lemon frosting over vanilla pound cake and peach compote with freshly cracked black pepper. The finish was medium in length with a lovely tobacco funk lingering. Further Thoughts: This was the classy gentleman set to accompany the lady at Large with her elegant ankles. The noise level in the room grew tenfold as we explored this glass, and for good reason—there was much to say, mostly that of excitement. This was the rye whiskey we were waiting for in this lineup and truly stands out in our mind as a pinnacle-quality pour that fully embodies the core purpose of this tasting. John Gibson's Son & Co's Celebrated Old Rye Whiskey 1909 - 1917 Photo Credit: Joshua Feldman, the Coopered Tot Bottle Information: Located in Gibsonton Mills, Pennsylvania, on the Monongahela River, John Gibson, a Philadelphia liquor merchant, built what was considered the largest whiskey distillery in the world at the time. The name listed on the bottle as "Gibson Distilling Co." suggests the bottling timeframe was between 1909 and 1917. This bottle was sold at Henry R. Scholouch, a store established in 1881 until Henry's death in 1917. The bottle has "1918" in pencil on the label, though there's no way to know if that is relevant for the bottling outside of a potential purchase date. Nose: There's a distinct meatiness to these aromas, like a plate of steaks at a table. Soon after we find perfumed florals, sweet lemon lollipop, and Madagascar vanilla. Further inhales give off scents of pine, reminding Nick of some Willett ryes. Jes is reminded of a well-organized bookshelf with how clean and consistent these aromas are. Overall, the glass settles into simple territory with notes of caramel sauce with a bit of flatness developing late in the nosing. Palate: This is creamy with notes of peach rinds and cream soda. There's funky ginger ale and a hint of years-old bubble gum. Sipping further on, we find root beer and begin to wonder, is this all soda? There's also a hint of anise and an oaky funk, like a freshly washed cutting board drying in the sink. The finish is medium with a funky chalky malt. Further Thoughts: We both agree the nose misled us into a palate that did not align. Perhaps this would have been celebrated more properly had we tasted it prior to the powerhouse that was Old Overholt. This pour proved to be a good reminder that comparison is not the thief of joy when it comes to whiskey, but rather a great lesson for our palates. Good Old Guckenheimer Bottled in Bond 1914 - 1920 Photo Credit: Joshua Feldman, the Coopered Tot Bottle Information: Initially a contract distillery, Asher Guckenheimer eventually built a massive operation that became famous for its quality. Their primary brand, Good Old Guckenheimer, was considered a premium spirit and won a gold medal at the World's Columbian Exposition in Chicago in 1893. It was eventually shut down by Prohibition in 1920, but the strict adherence to traditional rye production remains a focal point of this western Pennsylvanian distillery. Nose: Big and in your face, the first whiff leads with bold balsamic vinegar, followed excitedly by fermented prunes and stewed plums. This is bright, bold, and big on fruits. It feels finished, and perhaps it is; however, it was confirmed this is not rectified. Swirling produces floral perfumes, Christmas spices, orange peel, and bubbling sugar. This is an unforgettable pour right here. Giving this time to breath does wonders to this whiskey. Palate: Oh yes, bring on the sticky and thick mouthfeel. Like the nose, fruit leads the way with prunes, plums, and dried figs. There's also sweet lemon custard and hints of a resinous cedar cigar box. Additional sips are light and sweet like sugar-extracted strawberry. This is dominantly oily and juicy, and as time passes, the flavors only improve in quality. The finish is medium to long with prune, chocolate, puffs of fireplace smoke, and raisin. Further Thoughts: Jes was grateful to revisit this pour following the conclusion of the tasting, where she confirmed it was one of her favorites from the lineup. The group debated this one heavily, with many offering approval of the quality here, with Josh Feldman rating it a 92, for example. Sweet Hickory Rye Bottled in Bond Spring 1908 - Spring 1916 Bottle Information: Distilled by a sister distillery to Guckenheimer & Bros, often referred to as the Montrose Distillery, this expression was distilled and bottled by the Pennsylvania Distilling Company, Registered Distillery No. 8, located in the 23rd district of Pennsylvania, Buffalo Township, Butler County as confirmed by the tax strip. Curt Kolcun further described the historical significance here, stating, "Pennsylvania Distilling Company was a key Monongahela rye producer whose history is deeply intertwined with the powerful A. Guckenheimer & Bros. firm. Guckenheimer acquired the site in 1875 and operated it under the 'Pennsylvania Distilling Company' name, often referring to it as the Montrose Distillery. The plant, which was rebuilt after a fire in 1899, was one of Guckenheimer's two primary distilleries, focusing on producing their premium 'Montrose' brand and supplying high-quality bulk whiskey to merchants like Joseph R. Peebles' Sons for their house labels. Operating in the 23rd Internal Revenue District, the distillery was a major component of Western Pennsylvania's Pre-Prohibition whiskey industry until the entire Guckenheimer enterprise ceased operations in 1919." Nose: This is funkadelic right out of the gate. We find vintage clothes racks at the Salvation Army, reminding Nick of a previous tasting of 18 Summers old, I.W. Harper. There's leather with a lively umami beast slumbering cozily next to aromas of orange and clove. Late in the glass there's a slight bitter dark chocolate with crushed graham cracker and waffle breading. Palate: What beautiful underlying fruit to be tasted here: lemon, cranberry, and apricot just trying to escape the buttery croissant layer that dominates the tongue. Coffee rolls and black pepper are present as well. There is a slight cork flavor, explained by the fact that it's only 8 years old. The finish is long with deep molasses tones. Further Information: Revisiting this one was the most intriguing, as an initial appreciation for this pour was turned into a feeling that its characteristics didn't match the details of the bottle... How could an 8 year old rye smell so close to an 18 year Kentucky bourbon from a similar era? The answer likely lies in some level of cork degradation. While the base whiskey is still a marvelous experience, this one fell from the peak of memory for this tasting in favor of the more classic Large, Overholt, and Guckenheimer examples from Pennsylvania. Historic Maryland Ryes Stewart Distilling Co Carstairs Whiskey 1911-1919 Photo Credit: Josh Feldman, the Coopered Tot Bottle Information: This blend of whiskies was produced in Highlandtown, a section of Baltimore, Maryland; however, the blending process took place in Philadelphia, which turns out to be an awesome crossover pour for this incredible tasting. Nose: Noticeably soft and a touch bland, we find room-temperature brie cheese, candied fruits, whipped cream, and vintage candy shop wrappers. There's a flatness to this nose, like that of day-old ginger ale. While we're not offended by the aromas, we're not particularly impressed either. Palate: Clean and easy with a medicinal quality. There's sweet marshmallow fluff and sugared cherries with a slightly oily characteristic. Further sips produce a rich malt quality, black tea, and lemon. Nick is reminded of a hot toddy, while Jes is reminded that Maryland ryes seem to lean a bit more sweet than robust. Further Thoughts: Having explored a range of Maryland ryes during our inaugural Vintage Whiskey Society tasting  in November of 2024, we had our expectations primed, namely that Maryland ryes are sweeter. We learned during our first taste of Maryland's in this rye tasting that it's not necessarily because of more corn in the mashbill, as one might think to assume. According to Sam Komlenic, Pre-Prohibition ryes from Pennsylvania and Maryland would likely be near replicas of each other, which notably changes Post-Prohibition when the extra corn is introduced in the mash bills of Maryland producers. If you're curious to learn more, Laura Fields wrote an exceptional piece on the history of Carstairs rye whiskey on Dram Devotees . Spring Dale Baltimore Whiskey Bottled ~1917 - 1919 Bottle Information: This blend of whiskies was bottled by a prominent wholesale liquor merchant and rectifier in Baltimore, Maryland. The firm played a significant role in the city's "Golden Age" of whiskey, best known for their flagship brand, Springdale Pure Rye Whiskey, which they distributed widely before federal laws forced the business to close. Nose: This leads funky with prune juice, sherry, cherry cordial, and a touch of mothball. Once we reset our nostrils with a nice whiff in our own shirts, there's a pronounced and lovely white lily aroma and a flash-in-the-pan buttery note before that too quickly falls off. Palate: This tastes better than the nose led on, with graham cracker, dried raspberries, and buttered rye bread sprinkled with cinnamon and sugar. Unfortunately, the tastes fall off quickly, aligned with what we experienced on the nose, and cherry cordial is the dominant note hanging on. The finish is short but full of red fruit. Further Thoughts: Two blends in a row of Maryland rye have left us a little underwhelmed but not in an off-putting way, rather in a marked way we might expect from Maryland rye—soft and sweet with a touch of spice. Mount Vernon Pure Rye Whiskey 1906 - 1917 Bottle Information: This is a Cook & Bernheimer bottling, another example similar to the one we cherished from the historic Mount Vernon tasting . Nose: Immediately, there's a distinct soft white cheese quality going on here, either brie or marzipan alongside a board of fruit. There's a good amount of wood and perfume, which turns fruity, like a raspberry tart, before transforming into a more candied quality. Unfortunately, what we hoped would be an example of a nose holding up nicely with time, this whiskey has been eaten away by it instead. Palate: The vibrancy of the nose does not translate to the palate. We find ginger, brie, flat root beer, gentle baking spices, and dried cherries. The fruit is present but lands thinner and is not of the same character as the Mount Vernon whiskeys we have sampled previously. Further Thoughts: Unfortunately this is a prime example that despite all signs pointing to a quality whiskey worth sipping, sometimes due to distillery variation or, perhaps more likely, storage issues during the lifetime of the bottle... you can get a dud bottle. That's part of the risk you take on when you venture into exploring vintage whiskeys! We trust nobody more than the folks of Vintage Whiskey Society to steer us right in this regard. Monticello Special Reserve Straight Pure Rye Whiskey 1910 - 1915 Photo Credit: Joshua Feldman, the Coopered Tot Bottle Information: Distilled by Monticello Distilling Co. in Baltimore, Maryland. Based on the serial number and with reference to another available bottle, the dates are believed to be between 1910 and 1915. Nose: Hello, fruit! We find cherry and prune, candied raspberries, and a hint of cinnamon. This is a classic Maryland rye profile, soft with oak and fruit. Swirling releases double bubble bubble gum, a fun note to find. Palate: Yum, this is landing right where it needs to be with Thanksgiving pie and pop rocks jumping on the tongue. Fruits continue to dominate, with notes of cherry, raisins, and dried cranberry. This is abundantly sweet and down the middle. The finish is medium in length with a linger of amaretto. Further Information: The flagship Monticello Rye was nationally recognized, and the brand remained popular until 1920 and was even available as a medicinal whiskey during the dry years. Pikesville Special Pure Rye 1904 - 1917 Bottle Information: Bottled by W.E. Broderick & Co. in Baltimore, Maryland, the Winand & Brothers Distillery was established at Scott's Level (near Pikesville) in 1895. Pikesville Rye became the quintessential Maryland rye whiskey. The distillery closed in 1920 but is notable for being the sole survivor of the Maryland rye style, currently produced by Heaven Hill in Kentucky. Nose: This is big and beautiful, with a distinct herbal medley of tea leaves, lemon, pine wood, and allspice. Swirling releases sticky honey, freshly baked bread, melted butter, and raspberry candies. There's a lot to explore in this pour, lively for sure! Palate: This is the perfect drinker. There are cinnamon buns, light breading, spice cake, cream cheese frosting, and lemon slices muddled in hot water. It's complex and poppy, sparkling on our tongues. Wow. Remarkable. The finish is long and lingers with brandy apple tones. The range of flavors holds all the way to the last sip. Further Thoughts: The volume in the room amplified as we began our exploration of this particular pour. Sometimes it's hard to explain the greatness happening on your tongue, but in this case, the noise from all tasters was explanation enough for us! Old Sherwood Rye 1907 - 1919 Bottle Information: Bottled by Hopper, McGaw & Co. in Baltimore, Maryland. McGaw was a specialty grocery store in Baltimore. Sherwood Distillery is famous for Sherwood Pure Rye, a brand stockpiled by the U.S. Army Medical Department in the late 19th century for medicinal use. "Xmas 1913" is written in pencil on the label. Nose: Rich tones are coming off the glass: toasted rye bread, varnish, chair cane, and mashed potatoes. There's a hint of fruit, namely stewed plums, but overall this is balanced and refined, with no heat. Clean vanilla. Palate: The first taste is silky with raspberry syrup, black tea, cardamom, and allspice. We also find raspberry scone, light sugar, and a hint of malt as we continue to sip. This is the holidays in a glass. It's pretty good! The finish is medium, crisp, and clean. Further Thoughts: While palate fatigue was surely starting to set in by this point in the tasting, we were impressed that this stood up as well as it did. If there was one bottle we would like to revisit on a fresh palate, it would probably be this one, as some of the conversation around this one seems to have been lost in diverted attentions. Old Farm Straight Rye Bottled in Bond 1938 - 1943 Photo Credit: Joshua Feldman, the Coopered Tot Bottle Information: This bottle was distilled at Carthage Distillery in Cincinnati, Ohio, but with historic roots to the brand that was built in the building we were tasting in, this was an epic bottle to have present. You can see the name proudly painted on the outside brick wall of the West Overton Distilling Co. building, which now houses their museum. Nose: This is earthy! We find leather, barnyard hay, and a fun funkiness, like smoked ham and an empty glass of root beer. It's soft with powdered sugar, cinnamon apples, clove, and a hint of anise. This is a mighty fun nose. Palate: Melons and apricot jelly lead the way, followed by rye toast, peaches, and a whiff of soy sauce. There's also a light demerara rum characteristic here as well, along with saltine crackers. As we continue to sip, the black pepper and allspice build. The finish is rich with proof as well as cream and sherry. Further Information: Tasting an Old Farm Pure Rye while on the property where this brand was invented was truly a treat, and it put a feather in the cap of Vintage Whiskey Society co-founder Curt Koclun's tremendous efforts to put together a meaningful and enlightening tasting on all things Pennsylvania and Maryland rye. Key takeaways from the tasting & community discussion: 1: Pre-Prohibition Pennsylvania and Maryland ryes have more similarities than differences. Through our tastings and discussions, it became clear that historic PA and MD ryes were often near replicas in terms of mash bills, primarily rye and malted barley without significant corn additions, challenging modern misconceptions. Sam Komlenic emphasized this point quite emphatically, noting, "the difference between PA and MD ryes? THERE IS NONE!" That is, at least pre-Prohibition, while Laura Fields clarified that post-1950s changes, like those influenced by Dave Pickerell for brands such as Pikesville, introduced corn that altered profiles. Greg Cloyd supported this, highlighting that early farmstead pot-distilled ryes were unique expressions beyond simple categorization, with slight regional nuances like MD's subtle sweetness versus PA's robust spice emerging only in 20th-century and later examples. 2: Rectification practices shaped flavor profiles in this era. Laura Fields provided key insights during the Humphrey & Martin Bouquet tasting, explaining how some rectifiers would pool resources and occasionally add flavorings like prune juice or spices for market appeal, transforming "pure rye" into something more like a cocktail or liqueur on rare occasions. This was not the most common practice, as reputable producers would want to maintain the true meaning of "Pure Rye". Evidence of this limited adultering practice was evident in the Bouquet bottle's Demerara rum and Christmas spice notes, which the group, including Seth Weinberg, who called it a "historically fascinating cocktail," agreed made it lively but not strictly straight "Pure Rye". Fields also noted this rectification practice would have had equal exposure across PA, MD, KY, and beyond with bottlers deciding based on value and their target market whether to keep the whiskey pure or blend it. 3: Storage and time can dramatically affect bottle quality. Tasting thoroughly revealed the risks of vintage whiskey, as seen in the Mount Vernon Pure Rye (1906-1917), which appeared faded due to potential storage issues or distillery variations, turning vibrant expectations into thinner, less complex sips. Mark Wade echoed this in discussions, lamenting a "life-changing pour" from a prior bottle versus this one's battle with time. Similarly, the Sweet Hickory Rye (1908-1916) showed cork degradation, mimicking older bourbon traits and dividing opinions, loved by some like Vanoy for its funk but critiqued by Josh Feldman for a "dank ivy" rancidity note, underscoring Greg Cloyd's reminder that lighter styles struggle against robust ones like Old Overholt depending on the sequencing of pours. 4: There were standout bottles that exemplified classic Monongahela and Maryland styles. Consensus from the group highlighted pinnacle pours like the 1916-1930 Old Overholt Rye, praised by Greg Cloyd for its "incredible oily, creamy spreading" qualities and rich Monongahela flavor, scoring a 93 from Josh Feldman for its complex fruity, herbal, and spiced profile. The 1914-1920 Good Old Guckenheimer also shone, with Feldman rating it 92 for its fermented prune and balsamic notes, while Jes revisited it as a favorite. With reflection, it praise also mounted for the 1913-1919 Large Monongahela Pure Rye. For Maryland, the Pikesville Special Rye (1904-1917) amplified room excitement, described by Hillel Leitner as "apple brandy" and "honey apple crisp," earning a 91 from Feldman; Johnny Hirschbuehler added the Old Sherwood Rye (1907-1919) to his top five for its delicate holiday spices, aligning with Cloyd's view of its consistency across bottles. 5: The whiskey community thrives on generosity and shared knowledge. The event's success stemmed from acts of kindness and a willingness to listen, learn, and contribute to group discussions in order to glean relevant information from the 125 years of history we were lucky enough to have tasted through. The discussions post-tasting only amplified this, with Josh crediting the group's "cosmic wisdom" as a linchpin for the triumphant conquering of so many historically interesting drams. The banter was equally entertaining, with Josh Feldman playfully offering another new nickname for Greg, who can surely dish his own ribbings when he's in charge of the tasting. While Curt Kolcun might more typically be found quietly contributing collected treasures, his leadership in this tasting was on full display when we found every dirty detail of the weekend had been thoughtfully curated, planned, and coordinated for the attendees. Curt later reflected on the tasting, noting the divergent views, such as those on the Sweet Hickory, as enriching to the broader conversation of vintage whiskey. Overall, contributions from experts like Sam Komlenic, Laura Fields, and all of the brilliant attendees that come from many different walks of life created a roadmap for future historians, writers, and distillers, as Cloyd rightfully praised, solidifying Vintage Whiskey Society 's leading role in elevating the modern rye renaissance . We're incredibly grateful to have been invited to share in all of these incredible drams, but it was really the people that made the trip out to Pennsylvania such an incredible experience. Many thanks again to our dear friends from the Vintage Whiskey Society specifically, and we look forward to seeing you at the next event! If you're curious to learn more about what we discovered on our tours of Iron City Distilling , Liberty Pole Spirits , and West Overton Distilling , make sure you stay up to date with all things Amongst the Whiskey ! Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

If you've been reading my website for any amount of time, you know I'm a fan of the Shenk's release from Michter's. While it has evolved and changed from year to year, it remains a consistently great addition to my whiskey study shelves, layering in a core identity that is completely necessary in today's complex whiskey market. At its core, it is a whiskey driven less by power and more by intent. It's the middle ground in the Michter's portfolio, not marketed towards general drinkers nor the whiskey connoisseur. It exists as an exercise in balance, texture, and grain expression, crafted with restraint and innovation. Anchored in historical notes of caramelized sugars, cereal tones, tea-like complexity, and understated wood structure. It remains a whiskey I find myself returning to rather than craving or chasing, but when I do find myself with a glass of Shenk's, I'm rarely disappointed. Every time I bring it up in whiskey-drinking circles, it always sparks an interesting conversation. Often I am hoping the same experience is true when I am left alone with a glencairn... I want my whiskey to be conversational, because I have as much to learn from it as I have existing notions of quality, flavor, mouthfeel, and distillation practices. Every tasting is a chance to expand and calibrate your palate. It's with this reverence for sipping thoughtfully that I approach all whiskey reviews for Amongst the Whiskey . If you're curious to see this in action, feel free to check out my prior write-ups on the 2020 , 2023 , and 2024 Shenk's releases. The Michter's website states the 2025 release "is an expression made with a good amount of rye. To accentuate the rye characters, some of the fully matured whiskey was finished in toasted only French oak barrels that were not charred. This wood was sourced from the Vosges region of France before being naturally air dried and seasoned for 24 months and being toasted to our exacting specifications. With this year's release using the toasted French oak, a bolder, lingering spice emerges balanced by some dried fruit and toasty burnt sugar and toffee qualities." I love to see open air seasoning durations creeping up in terms of multiple years, rather than needing to be quantified in months. Now, ready to get this show on the road? Company on Label:  Michter's Distillery Whiskey Type:  Kentucky Sour Mash Whiskey Mash Bill Percentages:  Undisclosed Proof:  91.2° Age:  NAS Buy Online: Frootbat Further identification:  This is the 2025 release of the annual special release from Michter's distillery; the bottle under review is bottle 1429 of 2503 from batch # 25E1791 Nose:  On first lifting the glass, I find myself in a thick stand of hardwood with just a hint of the sweet decay of fall in the air. It's notably light from the get-go, something that I hope warm hands can remedy. Slowly some linen tones come forth, bolstered later with black pepper and Carolina-style barbecue sauce. Marshmallow and hookah smoke give interesting texture to the experience. Deep inhales show off the lovely quality of wood that was used during maturation. With a gentle warming in cradled hands, wonderfully creamy aromas of vanilla frosting and angel food cake become enduring and rich in volume. Subtle supporting characteristics are walnut, brown dirt, and graham cracker. After a sip, the nose remains quite consistent with a general delicate demeanor and a slow meander back and forth between the aforementioned characteristics of barbecue and vanilla. While my needy nose searches for more depth, I have to admit the quality of the distillate here seems to be spot on. The cycle continues through to the end of the glass, finally adding in the maraschino cherry that the palate so elegantly delivered. The empty glass smells of party snap pop-its and light tiramisu. Palate:  My first sip is as light as I expected given the reticence on the early nose, though holding it in my mouth for some time allows for subtle maraschino cherry and sparkling orange cream Bubly to proliferate. While the mouthfeel is thinner than expected, it's also a bit remarkable just how easy drinking this is at 91.2 proof—it somehow drinks well below that. Another sip elevates subtle mocha tones as I find sweet braided babka cake and shaved milk chocolate. The proofiness builds with subsequent sips, as does the construction of a wider flavor wheel. Oolong tea and hints of spruce have me thinking of Northern Maine. A larger sip and swish reveals impeccable balance despite the truculent challenge to the tongue. The linger shows off simple marshmallow and toffee, impossibly mellow. The way this whiskey slides across the tongue and down through the chest can only be described as glacially slow. My last sip is consistent with the rest of the glass, layering in a burnt sugar finish to cap things off with a bit of extra sweetness. TL;DR: Subtle, slow, and refined whiskey built for getting lost in thought Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This is a mellow whiskey for a mellow night. If you have nowhere to be, have a fire roaring in your hearth, or just have a long while to get lost in a glass—this might be the pour for you. This isn't your barrel proof, "quick punch" whiskey; it's another lesson that the thinking drinker will find well worth pondering. While I personally prefer the much louder 2023 and 2024 Shenk's releases, this 2025 bottling surely found a soft spot in my heart for its ultimate delicacy. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Nestled in the rolling hills of western Pennsylvania is a quiet, family-owned operation producing premier grain-to-glass whiskey. Recently, the Amongst the Whiskey writers had the opportunity to visit Liberty Pole in Washington, Pennsylvania, and met with the family behind this once hobby-turned-distillery. Jim Hough, his wife Ellen, and their two sons Rob and Kevin are the heart of the operation. The warm greetings provided at their distillery felt like being welcomed into their home. During an incredible night of Repeal Day celebrations, Liberty Pole graciously hosted a group of vintage whiskey enthusiasts and writers known collectively as the Vintage Whiskey Society . Part of Liberty Pole's gracious offerings was this soon-to-be-released double-oaked wheated bourbon—one of several lined up for tasting explorations. Jim spoke proudly of their newest expression, echoing the quote below for the December 20th distillery-only release: Our double oaked wheated bourbon reflects the craftsmanship and patience our family brings to every whiskey we make. The heirloom corn, the time in those original barrels, and the extended secondary aging all came together to create something truly special. This is Liberty Pole's inaugural double oaked expression, which begins with their core straight wheated bourbon, including their signature Bloody Butcher heirloom corn, sweet-mashed and double pot distilled. We would like to thank Jim, Ellen, Rob, and Kevin for opening their distillery to our group and providing an unforgettable night. We would also like to thank Jim for providing a bottle of their first-ever double oaked bottling for further tasting and exploration with no strings attached. Ready for the early sneak peek scoop? Let's get to tasting! Company on Label:   Liberty Pole Spirits Whiskey Type:  Wheated Bourbon Mash Bill Percentages:  72% bloody butcher corn, 18% wheat, 10% malted barley Proof:  104.5 ° Age:  3 years MSRP: $74 Further identification:  Aged 3.5 years in its original barrels before being transferred to new, heavily toasted, medium-charred barrels for an additional 11 months Nose: Carnival cotton candy greets us right away upon lifting the glass. Wet pottery clay, bright saltwater taffy, and confectioners' sugar follow. Medium cacao chocolate builds with time alongside black pepper and a wave of earthy paprika heat. This nose is soft and welcoming—you can snuggle into the glencarin and explore comfortably. After a sip, the nose continues to bloom into candy sweetness but is bolstered by a thicket of mountainside laurel. A whiff of tiramisu and lukewarm espresso weaves gently through the sweetness as the liquid disappears. The empty glass smells of chestnut and maple bacon. Palate:  On first taste, we're in candy land. Swedish fish jump around on the tongue with none of the typical tannins of a double oaked whiskey. Another sip produces more of the vanilla from a well-seasoned oak, resulting in a silky and smooth mouthfeel. The linger is where the distinct wood influence finds its mark, again with none of the youthful characteristics one might expect here. Tasting late in the glass expands the depth of this easy-drinking whiskey: hints of cinnamon, flashes of hot chocolate, and waves of leather all come across light in intensity but certainly play a supporting role. The finish is long and low, offering a subtle rumble of sweet molasses that drinks well under proof. TL;DR: This is as easy sipping as it gets and refined enough for the whole family to enjoy Rating:  4/5 ( Really good. I want one of these on my shelf. ) If you have preconceived notions on what double oaked whiskey should taste like, you best leave those at the door. This pour charts a new course in whiskey finishing, one that clearly elevates the category, and the end result is a whiskey that we're sure to be sipping on all winter long—right up until we reach the reluctant last drop. While we still prefer their Monongahela rye for the historical significance in Pennsylvania and richer complexities of the whiskey, this release provides evidence that the Hough family seems to be able to do it all on their little pot still. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Hatozaki small-batch whisky is one of the flagship products of the Kaikyō Distillery in Japan. It's notably not a Japanese whisky, given it seems to contain a Scotch malt whisky component, which is really interesting. When I look at a blend like this, I often consider it an opportunity for human skill to shine. In an era of maximizing distillery efficiency in order to extend profits, I find myself admiring those who are doing things in the low and slow methods of old. The brand is founded and overseen by master distiller and blender Kimio Yonezawa, who put together this expression using five to six year old malts which were aged in ex-bourbon, ex-sherry, and mizunara oak casks. I previously reviewed their 12 year old Umeshu cask finish offering and was quite pleased with that pour. The brand describes their whisky as "round, generous, and unpeated." As I mentioned earlier, this is not a Japanese whiskey. In 2021 the Japan Spirits & Liqueurs Makers Association introduced new standards to define what could be labeled as Japanese whisky. Here are Japanese whisky must: Use only malted grains and water from Japan Be malted, fermented, distilled, and aged in Japan Be aged at least 3 years in wooden casks in Japan Be bottled in Japan at a minimum ABV of 40% The most interesting part of these regulations is the rules prohibiting misleading labeling, which is likely why this whisky is simply labeled as "whisky" and further described as a "product of Japan." Ready to find out if this whisky is worth sipping on? I'd like to thank the brand for the opportunity to review this whisky with no strings attached. Company on Label:  Produced and bottled by Kaikyo Distillery, Akashi Sake Brewery Ltd, 1-3 Okurahachiman-Cho, Akashi City, Hyogo 673-0871, Japan Whiskey Type:  Whisky (notably not listed as a Japanese whisky) Mash Bill Percentages:   100% malted barley Proof:  92° Age:  A blend of 5 to 6 year old barrels MSRP:  $70 (2025) Buy Online:   Frootbat Further identification:  This is a 2025 bottling of Hatozaki small batch whisky which is a blend of less than 20 casks Nose:  On first lifting the glass I find wonderful honey sweetness with a crisp, light texture. Some light bran flakes come through on long inhales. It's a bright whisky, one that feels like it would pair nicely with some warm summer sun. Subtle fruitiness builds with time in the glass; think fig, prune, pear, and apricot. As I pick through further, I find a lovely sugar cookie tone that reminds me of some of my favorite Irish whiskeys. Supporting undertones that I pick up on are a light florality, vanilla, and linen, likely from the ex-bourbon casks. Shy fruit tones continue well into the late part of the glass, and coming back after a sip only improves the volume on this one. The empty glass smells of honey butter and a hint of coastal sea. Palate:  On the first sip I find a crisp, clean, delicious malt; think Glenmorangie, Clynelish, or Ben Nevis here. The sugar cookie tones from the nose translate well to the palate before blooming into something more. I find buttercream frosting and sweet alyssum most impressionable on the tongue, while a touch of brine can be found in between the dominant notes. There's a light effervescence that reminds me of a dry brut, while a dainty bit of white pepper tries to embolden this impossibly ethereal pour. Everything about this glass is as light as a feather, which usually would be a knock coming from me, but this comes across as refined and elegant to my tongue. My last sip is just as clean as the rest of them with tea cake, buttered scone, and salt water Taffy finishes strong, and the finish carries on quite adequately with fried tempura lingering long. TL;DR: A wonderfully light expression of crisp malt whisky built for easy sipping Rating:  3.5/5 Good enough. There's something to enjoy here. This is a whisky that could do more, but it doesn't have to. It's a malt that is well crafted and perfectly easy to sip. While three tastings confirmed that it doesn't scream into the heights of the top end of my rating scale, it still serves a spectacular purpose as a clean, crisp budget whisky that I think just about anyone could enjoy. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

After the first launch of the bold label of Bomberger's Precision Fine Grain in 2025, the traditional annual release of the chinquapin oak aged bourbon was somewhat doomed to live in the shadow of the shiny new whiskey. The pressure must be immense to have to keep coming up with new concepts to satiate the never-ending desire for fresh releases. Michter's managed to scratch that itch with the PFG bottle by employing another new oak while leaving chinquapin in the original Bomberger's court. The comment sections I saw around release time were going bananas for the new maroon label design despite being most of the same content structure. Bomberger's PFG label When I stumbled upon a bottle of the normal Bomberger's on a Midtown Manhattan liquor store shelf, I was surprised and found myself wondering, "Have I had this whiskey yet this year?" I took to my website, ran a search, and discovered I hadn't reviewed it yet, so I admittedly overpaid a little to take it back to my hotel. Higher price tags were expected; that's NYC for you, but I deserved something interesting to sip while I was away from my normal whiskey study room, right? Michter's website had just enough intrigue for me to be willing to pull the trigger. Bomberger’s Declaration Bourbon honors the legacy of the former distillery known as Bomberger’s in the 1800s and later as Michter’s in the 20th century. Please join us in toasting and celebrating American whiskey history with this outstanding small batch 108 proof Kentucky Straight Bourbon. This 2025 release of Bomberger’s Declaration Kentucky Straight Bourbon continues the flavorful tradition of using bourbon aged in Chinquapin (Quercus muehlenbergii) oak. This year’s release uses barrels wherein the wood has been naturally air-dried and seasoned for different periods of time before undergoing our exacting toast and char specifications. The spectrum of barrels used have been seasoned for 18 months, 3 years, 4 years, and 5 years, thus changing the chemistry of the oak’s contribution during aging. The result is a bold journey of flavor with chocolate, floral notes, berries, salted caramel, baking spice, and many rich, decadent layers of complexity. The level of open-air season that the team employed here is really wild... 1-2 years has unfortunately become the industry norm for modern bourbon, so this push out to as much as 5 years of seasoning is really interesting to see. Long open-air maturation durations are typically attributable to reducing the level of tannic tones that are imparted during the early stages of whiskey aging, perhaps offering a chance to "skip ahead" in the maturation curve for any given terroir. Ready to hear how this year's Bomberger's Declaration turned out? On with the review! Company on Label:  Bottled by Michter's Distillery LLC, Louisville, Kentucky 40216 Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:   Undisclosed Proof:  108° Age:  NAS MSRP:  $120 (2025) Buy Online:   Frootbat Further identification:  This is batch number 25E1907, which would have been bottled in May of 2025; 2,438 bottles were released for this batch and bottle 143 is under review here today Nose:  Upon first lifting the glass to my nose, I find the traditional soft caramel and vanilla one would expect out of a Kentucky bourbon with some decent oak time. Another long inhale produces dehydrated cherry and a deeply earthy undertone that reminds me of an old forest floor covered in brown shed needles from red and white pines. My left nostril finds more mocha tones that remind me of Pirouline wafers, while my right nostril is filled with a sharper aroma of cardamom and green peppercorn. A long inhale back together is again vaguely fruity on this slightly fickle dram, which feels like the sum of a few disjointed parts that haven't quite jived yet. It's a nice nose, but it doesn't seem to have something to attribute its indeterminate success to. After a sip there is very little delta, revealing only a slight chlorinated pool aroma that doesn't really fit the experience. As I near the bottom of the glass, I find things level back out to a very traditional bourbon flavor triangle of caramel, vanilla, and cherry. The empty glencairn has a perfect callback to the chocolate Pirouline wafers from earlier. Palate:  My first sip is sweet like the first moment you pop a Sweet Tart in your mouth and your salivary glands go wild. Another quick taste reveals a bourbon that drinks well under proof and leaves little impression outside of a short blip of flavor. This one revealed the same dehydrated cherry the nose led with before turning slightly chalky with the mouthfeel of a powdered raspberry doughnut. Larger sips and long swishes seem to do this bourbon the most justice, jamming creamy flan and glazed doughnut sweetness into every corner of my mouth. I wish it hung around for more than a millisecond in my mouth, but that's the tale of an easy-sipping bourbon, I suppose. As I taste towards the bottom of this glass, nuances of black pepper and the crisp freshness of a Chesapeake Bay oyster are fun surprises on an otherwise narrow band of flavor. My last sip rounds out the caramel character arc before finishing with a short burst of Andes mint that feels completely out of place. TL;DR: Innovative production methods paradoxically produced a very traditional bourbon Rating:  3.5/5 Good enough. There's something to enjoy here. I had a few pours that were more enjoyable from this bottle prior to this write up, but most of my experiences were likely elevated by sharing with people who haven't had nearly as many whiskeys as I have. The coworkers I shared this one with did enjoy it quite a bit as we toasted to our collective success. I certainly found it to be a crushable bottle, one I managed to work through with quite a bit of help while I was traveling in Manhattan for work. I certainly wanted some more wow factor out of this bottle, but that's me being a bit picky and knowing that the decisions for long open-air seasoning durations they used on the intriguing chinquapin oak seem to have both been squandered on what is just a decent base distillate. All that said, this is still a crushable whiskey that is clearly a step ahead of your regular shelf options that fall more towards the middle of my very fair rating scale . I look forward to seeing what they pull out for next year's release! WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“Although no one can go back and make a brand new start, anyone can start from now and make a brand new ending.”  - Carl Bard Through the years, I have admittedly grown weary of toasted barrel finishes. Far too often, the process of adding a new barrel late to the equation typically de-ages already mature stock. Even if processed in a way that is favorable to producing sweet tones, this nonsensical approach to whiskey maturation has drawn my ire in more than a few reviews . I'm glad to see that Jack Daniel's took a completely different approach with this heritage barrel release, aging in a toasted barrel from the very start. Another underappreciated but impactful input parameter that the distilling team chose to use was a lower barrel entry proof: 100° instead of the industry norm of 125°. The higher barrel entry proof maximizes yield but ultimately ages differently in the barrel. There are quite a few distilleries beginning to re-explore the practice of low barrel entry proof in an effort to put quality above quantity, and seeing a big legacy brand like Jack Daniel's leading the charge is really heartwarming to me. This release will be offered year-round as part of the Jack Daniel’s Single Barrel Collection giving us the chance to bring the unforgettable flavor of our Heritage Barrels to more of our friends. Offered at 100 proof (50% ABV) and matured at least seven years in our highest elevation barrel houses, Single Barrel Heritage Barrel has a soft oak nose infused with vanilla and graham cracker, rich notes of vanilla, marshmallow, and toffee across the palate, and a lingering finish of brown sugar. It is a whiskey that we think Jack himself would have been proud to have crafted and enjoyed with friends. While toasting has always been a part of the cooperage processing, the barrels used in the 2025 reinvigoration of this release were toasted over a heat pod for 24 minutes, a full 12 minutes longer than their traditional barrel toasting process. The barrel is then given a quick char to fit into the legal requirements of Tennessee whiskey. As you read through this review, keep in mind that this is a single barrel product, so there may be barrel to barrel variation that won't be captured in any one writeup. The Jack Daniel's team is fairly well known for their consistency, however, so I would imagine the nuances will not be as profound as the delta that's been generated by the difference in barrel entry proof and toasting process. Now let's dive in for a taste! Company on Label:  Distilled & Bottled by Jack Daniel Distillery, Lynchburg, TN Whiskey Type:  Tennessee Whiskey Mash Bill Percentages:   80% corn, 8% rye, 12% malted barley Proof:  100° Age:  8 years MSRP:  $69.99 (2025) Buy Online: Frootbat Further identification:  This is barrel number 25-05993, which was filled July 12, 2017, and bottled September 18, 2025 Nose:  On first lifting the glass to my nose, I find a wave of potent vanilla, caramel, and toffee that reminds me of the first batch of their 12 year expression, but with just enough new flair to be different than any other Jack Daniel's bottling to date. There's a lovely depth to this nose, delivering creamy molasses, coffee roll, and Andes mint aromas in potent undulations. The warm patience required to plumb the full depths of a Glencairn is rewarded here. After a long rest, I'm thoroughly pleased with the warm medley of salted caramel turtle pie and dusty, well-seasoned oak. While the complexity gives way at this point in the glass, I find myself quite satisfied with this nose. Returning from a sip yields the aroma of a sweet, salty seaside, littered with cool summer shops offering trinkets and taffy. Molasses does well to cover any signs of tannins all throughout this pour before the empty glass settles into dark chocolate and flaky croissant. Palate:  My first taste offers a lovely translation from nose to palate as whipped cream, coffee ice cream, and caramel sauce mingle in melty goodness. Another sip is consistent with the first, offering slightly less depth than the nose led with and drinking slightly hotter than the expected warmth of a 100 proof pour. As I continue my exploration of this glass, I find the sweetness rising with confectioners' sugar dusting every part of my mouth. The linger is slightly tingly with vanilla laced quite interestingly with mint. Despite being less enamored than the nose, there's still a good bit to enjoy here. After every sip I am left with a creamy mouth coating to the tune of a well-made tres leches cake. My last sip settles the glass out with Lindt Intense Orange dark chocolate and candied cherry that finishes with a slow simmer, like boiling water over a bag of chamomile tea. TL;DR: A differentiated Jack Daniel's whiskey finds a comfortable place in my heart and on my shelf Rating:  4/5 Really good. I want one of these on my shelf. With this release, Jack Daniel's manages to deliver something fresh and nuanced in a world of flavors that seem to be trending more towards standardization. Leaning in on innovative processes while maintaining solid quality standards is what will keep this brand thriving well past 2025. I'm certainly finding enough joy in each pour to keep me coming back for more. I think I'll be hunting a backup bottle here soon. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“Consistency is always the best teacher.”  - Stephon Marbury I remember the day I got my first bottle of Four Roses Limited Edition. This bourbon release wasn't really on my radar from 2018 through 2020, but I finally had my interest piqued during the 2021 winter raffle at Liquor Junction in MA. I put in plenty of entries, having been a devout supporter of Liquor Junction's single barrel program for quite some time, and I was lucky to have my name pulled several times. The 2021 Four Roses Limited Edition small batch barrel strength bourbon was at the top of my list. I opened it right away, before I could even snap a picture for my Instagram page, pulled out a pen and a notebook, and set to furiously scribbling down the notes that would eventually become my full review for AmongstTheWhiskey.com . On Christmas Eve of that same year, I sat down with my dad, a pour for each of us in hand, sifting through dozens of old photographs, reminiscing, sipping, and laughing about stories I had never heard before. Four Roses has elevated so many special moments for me and my dad since that day, which I will be eternally grateful for. After the magic of that moment, I have dutifully sought—and bought—every release since. 2021 Christmas Eve pours for pops and me When news of the imminent release of the 2025 Limited Edition was dropping, perhaps nobody was more excited for this release than Four Roses superfan Kyle Ganrude, the thoughtful taster behind the @moonlightrickhouse handle on Instagram . While I scoured Massachusetts for a bottle, I was in Kyle's DMs, probing for excitement levels and any insider knowledge he might have on how to score an early bottle here, in Kyle's home state of Minnesota, or perhaps even at a favored destination in Kentucky. Without one in hand for either of us, I challenged him to join me on a collaborative review when we did finally end up scoring one. With a deep love and knowledge for Four Roses, he willingly accepted—perhaps without knowing the true verbosity required to fill the pages of an Amongst the Whiskey article. Kyle and I had similar arcs from other spirits into bourbon, and after hearing his story through a series of interview questions I posed to him, I'm even more impressed by his commitment to elevating the conversations about American whiskey on social media today. With a Four Roses collection like this , I could think of nobody more qualified to help evaluate this year's Limited Edition release. Ready to learn a bit more about the man behind the page? Tell me about your whiskey journey; why is Four Roses so important to you? "Back in the mid-2000s I wasn’t drinking bourbon; I was drinking Captain Morgan and Crown Royal. The two higher-end Crown Royal products I loved the most were Cask 16 and the original release of XR Waterloo. Those were the first two whiskeys I ever drank neat. And both whiskeys had me searching for rarer bottles of Crown, including tax stamp bottles dating back to the 1950s. Back then my only foray into bourbon was Maker’s Mark. I wasn’t a fan. I bought a Blanton’s in 2010 and thought it was good, but it didn’t capture me like I thought it would. Fast forward 8 years, a friend gave me a sample of an NCF store pick of Weller Antique—I was blown away. It was bourbon from here on out. Not long after that, a friend had me try my first Four Roses Barrel Strength Single Barrel. I was intrigued by the different recipes, the single barrels all at barrel strength, and the nerdiness of the warehouse codes. I was hooked. Since then, I’ve steadily grown my collection of unique Four Roses single barrels. I’ve found other people who care deeply about the brand and have built so many great friendships along the way. Although I have been part of groups on Facebook for years, I had not dipped my toes into Instagram until 2023. With Four Roses being my favorite distillery, starting the Moonlight Rickhouse page was easy. I’m already drinking all these amazing barrels, sharing with my friends, and talking about them together, but I noticed not as many people were talking about them online. I saw a need, and I’ve loved connecting with so many people over Four Roses since then." Four Roses is important to me because I believe the distillery puts out the most consistent barrel strength single barrels in the industry. It’s extremely rare to drink a ‘bad’ private selection. In fact, over all the years enjoying Four Roses Bourbon, there has only been one barrel I truly didn’t like. What misconception in the whiskey world would you like to clear up? Price doesn’t equal flavor. Just because something is expensive doesn't mean it ' s good. Create your own path. Try a wide variety of bourbon, drink samples. It takes a long time to figure out what you truly enjoy, and your palate may change over time. Comparison is the thief of joy. Enjoy what you have regardless of the size of your collection. Bottles are meant to be opened! What makes Four Roses so consistently great? "One of the most intriguing things about Four Roses is their two mash bills (20% rye vs 35% rye) and five yeast strains, creating 10 unique recipes. This can be a confusing barrier to entry for the average whiskey drinker looking to explore barrel strength bourbons. One bourbon drinker may try one barrel and decide Four Roses is not for them. While another person may try one barrel and decide they love it, diving right in to explore more. I’m clearly the latter. The whole idea behind my page is to share my love of Four Roses and show that there is greatness in every recipe and tier." Inside a Four Roses rick house "Arguably the most unique part of Four Roses is the fact that they have single story rickhouses. Each warehouse is only six barrels high. Tier one near the floor and tier six near the roof. This adds to a more consistent product because the temperature does not vary as much compared to the larger multi-story rickhouses at other distilleries. It’s a distinctive feature that contributes greatly to the overall consistency at Four Roses." How are single barrel expressions different than blends? "I wasn’t planning on getting into the single barrel private selections in this article, but since you asked, there are plenty of Four Roses private selections that I would put up against the best of the best. If you follow my page, it's easy to see my preference is barrel strength single barrels. There’s something special about how a barrel can live in one location for roughly ten years, be dumped into a glass bottle at barrel strength without chill filtration, and you can pour it at home essentially straight from the barrel. The nuances you get from a Four Roses single barrel are incredible." Small Batch Limited Editions are still bottled non-chill filtered and at barrel strength, but the blends tend to be more mellow compared to barrel strength single barrels. Kyle is the Four Roses guru in my book, and I actually love that he typically prefers single barrels over the hyper-aged blends; I think that sets him up to have the same brutal honesty that I do when I write reviews. I also appreciate his willingness to share his perspective. When I asked for one misconception he wanted to correct, he offered four really poignant perspectives instead! That's the kind of long-winded whiskey rant that I adore. It's clear to me that there is a lot of passion behind the @moonlightrickhouse page. We both tasted this release completely separately, without having discussed quality, tasting notes, or thoughts prior to this interview. For this collaborative review, I have included both of our tasting notes below. You'll find Kyle's notes in a slightly different color as we go through this. I'll have a few more big questions for Kyle in the outro, but for now... on with the tasting! Company on Label:  Distilled and aged by Four Roses Distillery, Lawrenceburg, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  A blend of both B and E mash bills: 38% 13 year OBSV 17% 13 year OBSK 35% 13 year OESV 10% 19 year OESV Derived mash bill: 66.75% corn, 28.25% rye, and 5% malted barley Proof:  109° Age:  13 years (a blend of 90% 13 year and 10% 19 year barrels, resulting in an average age of 13.6 years) MSRP:   $250 Further identification:  The 2025 Limited Edition first released on September 3rd Nose:  On first lifting the glass to my nose, I find a quintessential, classic bourbon—not a knock or a cop-out on notes just yet; it's just one of those whiskeys you feel like you already know right from the get-go. Another whiff and plumcot comes through clear as day, followed quickly by apple pie, warm out of the oven with a dash of cinnamon on top. Wow, deep inhales produce such a clear medley of clove, allspice, and earthy paprika. The earthiness continues on subsequent sniffs, revealing cumin and turmeric aromas that have me feeling warm and at home with this glass; the sum of the spices elucidates a warm cup of winter spice tea. Cradling my glencairn in my hands to impart a bloom of warmth, I find the apple pie aroma remaining most clear to my senses. Plunging my nose as deep into my glass as it will go, I discover the distinct muskiness of an autumnal forest floor covered in leaves gripped by sweet decay. Hints of macerated cherry, pear, and soft honeysuckle play a supporting role in this easy-to-nose bourbon. Swirling the glass in an attempt to elicit a transformation reveals little extravagance. The typical wood spice of a double-digit bourbon is nowhere to be found in this glass, even with aggravation, which is quite rare. Kyle's notes: Old rick house, French toast, vanilla, oak, honey, cinnamon, and tres leches—phenomenal. After a sip, bold molasses cookie aromas unfold, leaving me in simple, glorious wonder. Some orange tones waft through like a distant memory blown in by the sea. Late in the glass I find sweet apple strudel covered in confectioners' sugar alongside a dusty aroma I rarely come by in modern bourbon. The empty glass smells of oolong tea and graham cracker. Palate:  I find my tongue delighted by the warm greeting of my first sip of the day. I leave the tiny taste on my tongue for 15 seconds or so before swallowing. Caramel corn, caramelized peach, and molasses cream cookies are an incredible array of flavors delivered at just the right proof, volume, and texture. Another chewy sip reveals pistachio ice cream and a kiss of fresh mint. This is a sweet tooth's delight, though balanced well by the more earthy undertones that continue to support the structure and integrity of this well put together whiskey. As I explore further into the glass, I discover even more evolution in this whiskey. There's a bit of a red wine characteristic to it at times, which reminds me of a semi-sweet Crianza tempranillo. Sipping further, orange creamsicle is now the star of the show, screaming off the ice cream truck popsicle stick onto my eager taste buds. The pine in the air is no match for a sweetness such as this, leaving my tongue saturated and thoroughly satisfied. As the orange fades, the vanilla remains, bringing with it subtle nutty undertones of roasted walnut and pecan with a touch of salt. My last sip is a bittersweet farewell to this impressive array of fruit and dessert before the finish carries on for an impressive length of syrupy cranberry sauce. Kyle's notes: Rich, coating, fruit, oak, vanilla frosting, and a vintage character that finishes medium-long with lingering cinnamon and rye spice. TL;DR: At the perfect barrel proof and booming with sweetness, this is an impressive feat of blending Rating:  4.5/5 Really good. I want one of these on my shelf. Kyle and I agreed perfectly on this one, both giving it a 4.5 on the Amongst the Whiskey rating scale . This is a delectable whiskey that I am sure Brent Elliott is going to be delighted with as his tenured legacy continues to develop. This is quintessential bourbon in my book—but it's not a comparison whiskey. It's not built for flights or the vibrant hum of the content-first creators. This is the bourbon for the patient and the proud—for those who taste with purpose. If any of that sounds like you, I hope you feel like you've found your home here. Now I have a few more questions for Mr. Moonlight, so stick with me, my dear reader. What are your thoughts on the quality of this year's Limited Edition release? "The 2025 small batch limited edition is a great bourbon. It’s comprised mostly of my two favorite recipes—OESV and OBSK—so I knew I would enjoy it solely based off the recipes in the blend; however, this year’s limited edition completely exceeded my expectations." Who deserves most of the credit for the 2025 Limited Edition release, given the whiskey was distilled between 2006 and 2012? "When talking about Four Roses, you absolutely have to mention Jim Rutledge. He helped bring the brand back to the United States market, introduced single barrel, among many other impressive achievements. He is a legend in the industry. The distillate for this release was created under Rutledge’s tenure as Master Distiller, so you certainly need to credit him as part of this. However, current Master Distiller Brent Elliott has been with Four Roses for 20 years, in roles ranging from production to blending and also quality. Brent has been Master Distiller at Four Roses for 10 years now, and there is no denying it’s his blend. His attention to detail and quality—carefully tasting, analyzing, and studying different runs of barrels that ultimately created a truly excellent blend." Where would you rank this Limited Edition release versus the last 5 years? 2019 is the best in the last 10 years , including 2025. However, 2025 is not far behind it, number two  in my rankings. Kyle Ganrude of @moonlightrickhouse Kyle was a great sport through this, and I really appreciate him taking the time to offer a synergistic perspective to this review. If you're a Four Roses fan and not already a follower, what the heck are you waiting for? If you want a little more context, check out some of the previous Limited Edition releases that I have on my shelf for comparison in the YouTube video below. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Consider, for a moment, all that goes into making whiskey. A master distiller is tasked with planning the optimal blend of ingredients, including yeast, grain, and wood, as well as determining the ideal aging time. The master blender is responsible for the care and curation necessary to bring together various barrels for blending purposes. It's an intentional gathering of what is needed to make whiskey, so that each barrel is a provision for tomorrow, to be enjoyed, shared, and sustained for generations to come. In a bold leap towards approachability, Milam & Greene announced  Provisions  as a new addition to their lineup in September 2025. This 80-proof blend is a combination of Texas pot still whiskey and Kentucky straight bourbon, featuring a "Texification" finish—their way of indicating aging was done in the Texas climate. Milam & Greene  is known for experimenting with climate and finishes, emphasizing that the Texas climate accelerates the aging process and offers a distinct richness compared to Kentucky's aged whiskey. The Amongst the Whiskey team believes this is a sound argument, based on our diligent and well-researched findings when we tasted the difference between Milam & Greene's Texas-aged whiskey and their Kentucky-aged whiskey. I want to thank the folks at Milam & Greene for providing this bottle and the opportunity to taste this release with no strings attached. I enjoyed spending time with this low proof bourbon and am excited to share my thoughts with you today, dear reader. On with the notes, shall we? Company on Label:  Milam & Greene Whiskey Type:  A blend of straight bourbon whiskeys Mash Bill Percentages: 84% corn, 8% rye, 8% malt barley Proof:  80 ° Age:  NAS MSRP: $35.99 Further Identification:  This Autumn 2025 is the first edition batch called Edwards Plateau Nose:  There is surprisingly good volume on the nose, right off the bat. This smells like classic bourbon, though with a dash of Texas funk, like a cowgirl sitting on a hay bail with a stick of cotton candy in hand. There's a doughy quality to this nose, reminiscent of cinnamon roll dough. Citrus comes next, leaning toward the sauce typically found on orange chicken. Additional swirling releases floral notes, reminding me of soft blooms found in the springtime. Roasted cinnamon and baking spices reveal themselves deep in the nose. More swirling brings out sticky honey and crushed graham crackers. I'm rather impressed. Returning to the nose after a few sips amplifies the cinnamon spice and milk chocolate notes, accompanied by a hint of cherry skins. As I near the end of my glass, a consistent spice with a hint of floral tones emerges, leaning toward a potpourri-like aroma. The empty glass smells of root beer foam, soft dirt, and sunken floorboards. Palate: My first taste follows the nose, with a surprising mouthfeel of silk. There is also a distinct funk here, with notes of wet oak and wildflowers, but overall, it's a bomb of sweetness: powdered sugar, caramel, graham crackers, vanilla cream, and milk chocolate shavings. Mid-palate, there are Hawaiian rolls, milk duds, and malted chocolate powder. This is the bunny slopes of whiskey; the view is there, you have some fun, and leave with a better understanding of what whiskey is all about. Additional sips add fruit to the equation, specifically cherries, underripened for their season. As I continue to sip toward the end of my experience, a stacking of flavors, specifically that funk I mentioned earlier, becomes apparent. If you've ever skimmed your finger along the bubbling surface of a fermentation tank, that taste is what lingers on my tongue. My final sip is a flash of honey vanilla sweetness and cinnamon spice, a farewell similar to its hello. TL;DR: Expect a flavorful standout amongst the other bland lower proof whiskies Rating:  3.5/5 Good enough. There's something to enjoy here . The team at Milam & Greene accomplished something here that cannot be overlooked. They blended a flavorful bourbon at a proof point typically known to be "watered-down" in taste. While it won't wow you, as some of those older, higher proof bourbons absolutely can, for what this bourbon presents, it is well on its way to leading the charge in the low-proof category for bourbon whiskey. This bottle is well worth a purchase if you happen to find it at your local liquor store. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

“Every oak tree started out as a couple of nuts who stood their ground.”  - Henry David Thoreau Michter's is back once again with another of their famed toasted barrel expressions. The basic premise of this bottle is that they take their sour mash American whiskey and further mature it in an additional finishing barrel. This second barrel isn't charred in the traditional way but toasted using indirect heat. Michter's has been exploring this category since 2014, when they first released this concept to the world. Ready to find out what it tastes like? Let's get on with the review! Company on Label:  Bottled by Michter's Distillery LLC, Louisville, Kentucky Whiskey Type:  Kentucky sour mash whiskey (American whiskey—not bourbon) Mash Bill Percentages:   Undisclosed Proof:  86° Age:  NAS MSRP:   $110 Further identification:  This is batch number 25H2753, meaning it was bottled in August of 2025 Nose:  Molasses and heavy oak tannins leap out of the glass long before it reaches my nostrils, which makes me blink in visible disappointment. Youthful oak is exuberant and overly excited to greet me. Going back in for another whiff, I'm reminded of a charcoal barbecue grill, full of soot and metal. There's some strong maple tones here, but everything is laced with the sharp oak of a rather brash barrel. After a 30 minute rest, the sharp oak tones finally begin to fade, though the tannic nature remains. Light clay, vanilla, and citronella candle aromas creep in on subsequent inhales. After a few sips, the nose returns to the barbecue vibes, suddenly producing blue cool ranch Dorito aromas. The empty glass smells of plantain and sesame seeds. Palate:  As liquid hits lips, I'm quite a bit more enthused about the palate than the nose. A light dusting of Fun Dip sugar splatters over the taste buds before falling away quickly. Another quick sip reveals a consistent molasses that has translated from the nose well. It's a slightly bitter profile but it offers a decently creamy mouth coating. Each passing sip is somehow even less impressionable than the last, though there's certainly something to be said about how easy drinking it is. A long sip and swish reveals light apple tones, though I was straining to identify it in its thin veil of flavor. Late in the glass is where this gets some redeeming qualities with soft hints of marshmallow. My last sip is a rushed departure for the exit, an iconic Irish goodbye that makes the introvert in me proud, but the whiskey reviewer in me sad. The finish has one flicker of salted edamame before vanishing for good. TL;DR: Youthful oak only made this into a thin, tannic mess, though it's still easy enough to sip Rating:  2.5/5 Okay whiskey. Nothing special about this pour. This has always been a polarizing release for me . The whole concept of toasted barrel is writ large a good one, with countless fans of the category that will sing its praises. I am just not one of those people who enjoys this type of profile at this stage in my whiskey journey, and it's okay to admit that. This could continue to be a great whiskey for novices to train their palates on, but to my taste buds, it seems like the kind of pour suited for a drift into relaxation, not a complex whiskey worthy of adoration or deep exploration. It feels rushed or poorly executed at best and surely feels out of place in a limited release category considering this only comes around once every three years. I much prefer the traditional sour mash at a significantly lower price, so maybe we should think about putting the toasted barrel trend on pause. Alas, not every whiskey is going to be wow worthy, and 2025 has unfortunately struggled to produce a lot of winners in either traditional or innovative categories. For me, I think I'll be skipping this release the next time it comes around and save more of my whiskey budget for craft releases going forward. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“Halftime is where champions rewrite the playbook—reflect, refuel, return stronger.”  - Farshad Asl There's a moment when you feel the tides shifting, when the game is on the line and suddenly—you feel that glimmer of hope. I've been lucky to have felt it many times in my lifetime as a Massachusetts native watching Drew Bledsoe, Adam Vinatieri, and Tom Brady win Super Bowl after Super Bowl for the infamous New England Patriots. Perhaps the most incredible comeback story of them all was the 28 to 3 deficit in the third quarter of Super Bowl LI against the 2017 Atlanta Falcons. After an abysmal performance in the first half, the game looked all but over... but then, there was a spark. Brady flashed to life, jumping into a no-huddle formation that saw a flurry of crisp, perfected plays. With time bleeding out, the scoreline evened, and the veteran quarterback, ready to take this game to the finish line, beat down the visibly exhausted Falcons defense, which was ultimately defeated by James White crossing the goal line in overtime. Will 2025 be the year for Stagg? While these iconic stories can seem rare, there are countless opportunities we're given to live out this exact same heroic arc. It's the story of the comeback kid, down and out after a bout of bad luck, ready to win it all. Stagg, in all its post-junior tumult, is in one such position. After a pretty atrocious showing in 2024 , this brand is ripe for a return to glory. Having tasted 18 different expressions of the junior line, I am not ashamed to admit that I love this bottling. I self-proclaim myself to be a "Stagg man," but that doesn't mean I'm willing to accept sub-par quality. In accordance with my strict editorial policy , I regularly review the latest and greatest whiskey. Sometimes bottles are sent to me, but more often than not I have to buy them with my own scratch. This bottle is an example of the latter. With the patience of the collective community wearing thin and demand seemingly cratering for whiskey in general, now is the time for brands to be leading with their best. Blending prowess and distilling knowledge will be how the modern distiller survives what appears to be another era of an impending bourbon glut. The last time we saw this kind of lopsided supply and demand ratio, more than a few distilleries fell by the wayside . One lucky distillery has stood the test of time, though it had to change hands a few times through the glut era. Known historically as the George T. Stagg Distillery, the comeback story of Frankfort saw the eventual Buffalo Trace property undergo piecemeal ownership transfers between names like Albert B. Blanton, Ancient Age Distilling Company, Schenley, Age International, and Japan's own Takara Shuzo, namesake of the Japanese Blanton's export. Stagg, however, is an even older name. In what I wrote about further in my Stagg Hub article, the origin of the George T. Stagg name goes all the way back to 1835, the birth of the name itself. While Buffalo Trace continues to use the name for marketing purposes, the whiskey they produce today is very much their own contemporary creation, governed by modern distilling practices. What we are tasting now will be part of the legacy of our generation. Will future tasters look back on us as fondly as we look back upon George T. Stagg, I wonder? Today I will be diving into the latest batch of Stagg, formerly known as Stagg Junior, which is their 28th bottling of this expression since their first release in the winter of 2013 . As usual, I'm tasting this neat out of a glencairn on a fresh and sober palate, and my notes and rating are based on three independent tastings of this bottle. Now, on with the review! Company on Label:  Buffalo Trace Distillery, Frankfort, KY Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:   Undisclosed Buffalo Trace mash bill # 1 (high corn, low rye, malted barley) Proof:  126.5° Age:  NAS (though rumored to typically be around 8 years old) MSRP: $70 Further identification:  This is the 25A batch of Stagg Jr, which first arrived in late summer 2025 Nose:  On first lifting the glass to my nose, I find sweet caramel dominant and candied apple a bit more reserved. Another long inhale shows little evidence of spice, but a sweet, soothing strawberry aroma can be teased out of the cool depths. Blooming with a little stirred heat, I find graham cracker and white pepper. A stronger swirl transforms the glass into evocative oak before it settles back into Hershey's strawberry syrup. Deep inhales produce a bit of tingling wood spice, as one might expect out of a decently aged Kentucky bourbon at this proof. Nosing further, I find wafts of molasses, cornbread, and brown sugar all playing minor background roles. As I try to dig further, the glass runs out of steam and turns a bit thin with a simple vanilla and allspice remnant hanging on in the wispy air of my glencairn. I'm pleased with the opening remarks, but it's time for a sip. Coming back to the nose, which I nearly forgot to do as I sipped through with eager attention, leaves me with a widening smile. Vanilla biscotti, caramel chews, and light strawberry candy offer a perpetual treat for the nostrils. The empty glass smells of light marshmallow and the inside of a camping tent. Palate:  My first taste is hotter than the nose let on; ethanol booms as cordial falls softly on the tongue. Another sip, free from the aftershock of the day's first sip of whiskey, offers a much deeper complexity. Caramel cookies dipped in strawberry milk make my nostalgic taste buds quite happy. The flavor categories from the nose translate well; I find the strawberry syrup backbone, the molasses mouth coating, and the inherent oak, but they land a touch drier than expected overall. Sipping further without reservations about quality, I discover this glass does have the classic cherry hots that Stagg Junior may be most known for. It's a bold profile I couldn't possibly recommend to a whiskey novice, but one I know the longtime bourbon heads will probably enjoy. A long sip settles things down significantly, with an easy booziness you might find in a Manhattan cocktail. The linger is a bit lacking, though the delivery of flavor is on point. On swallowing, a nice wave of cranberry juice comes over the senses before fading into a simple bed of flour. My last sip is kind and sweet to me, calling forth a wonderful array of memories of some of my favorite Louisville nights, sipping on the old great batches of Stagg Junior at Garage Bar as the sun takes flight. For the first time in quite a while, I'm thoroughly pleased with this pour of Stagg Junior. TL;DR: A lovely return to form for Stagg with a balanced strawberry-forward dram Rating:  4/5 Really good. I want one of these on my shelf. This reminds me quite a bit of Stagg Jr batch 15 . The strawberry tones are incredibly unique to these particular batches, though I find batch 15 to be a bit more pronounced and consistent. It is so wonderful to see Stagg Junior, a line I have consistently explored through most of my review career, returning to a form that I can endorse as "whiskey that doesn't suck." If you want to see a live review of my first taste of this batch, head over to the HackandMack YouTube live that I recently jumped on for some fun whiskey banter between good folks. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“It is always important to know when something has reached its end. Closing circles, shutting doors, finishing chapters—it doesn't matter what we call it; what matters is to leave in the past those moments in life that are over.”  - Paulo Coelho, The Zahier After 10 years of limited-edition releases covering a surprising range of flavors for Wild Turkey, the brand is ready to retire the Master's Keep series. Starting in 2015 as a way to release some of their rarest and strangest stocks, the 10th and final bottling showcases a mingling of 10 year bourbon chosen by Bruce Russell and Eddie's choice 16 year bourbon. It offers a nod to the 10 years that Master's Keep stood as a beacon of quality while reaching even further into Wild Turkey's storied past. Bruce and Eddie Russell—Photo by The Shout I've been very fortunate to have tasted quite a few of the Master's Keep releases. To this day I keep a handful of bottles on my shelf for sharing and comparison purposes, including the 17 year bottled in bond expression, Revival , One, Unforgotten, Voyage , and Triumph . I enjoy all of them for very different reasons, each one serving a different niche of flavor that might fit into a mood, a place, or a time of year. Some may consider the Generations release an unofficial sibling of the Master's Keep lineup, given the same glass and much of the same intentional blending skill was used. Release timeline: 2015: Aged 17 Years 2017: Decades 2018: Revival 2019: Cornerstone 2020: 17 Year Bottled in Bond 2021: One 2022: Unforgotten 2023: Voyage 2024: Triumph 2025: Beacon While this particular story is coming to an end, it's obvious Wild Turkey is still poised for success. With the legendary legacy of Wild Turkey being shepherded by three generations of the Russell family, there is no modern distillery with as rich of a story as this family carries. In quiet conversations with Bruce in the reverent bonded A warehouse, I came to understand just how gratefully the Russells steer such a revered brand. While they weren't the original founders or inventors, the whole brood seems to carry the profound duty to keep the ship on course. I couldn't think of a more deserving set of remarkable people. After tasting through the brunt of the Master's Keep lineup, few could deny that this distillery is capable of putting out some exemplary whiskey. From the box: "Wild Turkey Master's Keep Beacon is a celebration of the past, that shines light on the future of the American whiskey icon from Lawrenceburg, Kentucky. In a first for a Master's Keep release, the blending of hand-selected whiskeys was a collaborative effort between master distiller Eddie Russell and his son, associate blender Bruce Russell, marking the only time a second Russell signature has appeared on Wild Turkey's most precious series. The highest-proof release in the collection to date, Master's Keep Beacon draws on stocks from two distinct points in the recent history of the Wild Turkey legacy, to tell a tale of evolution, progress, and mastery. Eddie's choice, a 16-year-old bourbon, offers a robust oak foundation complemented by nuanced earthy tones, and accents of honey, vanilla, caramelized sugar, and a touch of gentle spice. Distilled between 2007 and 2008, it was among the last remaining distillate produced in the original facility Eddie cut his teeth in, prior to a 2011 expansion that ushered in a new era for the famed distillery. In contrast, Bruce's 10-year-old selection lends a bold, long-lasting finish that has become a signature preference of the youngest Russell. Reflecting his journey as an apprentice under his father and grandfather's guidance, the whiskey was distilled in 2015, and is among the very first Bruce produced when he joined the family business. With the support of his grandfather, hall of fame master distiller Jimmy Russell, Bruce worked tirelessly on this whiskey, overseeing every step from grain quality inspection to fermentation, distillation and maturation. Together, Eddie and Bruce have crafted a high-proof bourbon of unparallelled distinction; a labor of love that represents years of training and honing of the craft. With its harmonious blend of flavors from distinct eras — Wild Turkey Master's Keep Beacon is a testament to shared valuers and the timeless art of bourbon making." I have been patiently and thoroughly exploring this release over the last three weeks after finally securing a bottle from my go-to Massachusetts retailer. So, let's get on with the whiskey, shall we? As usual , I tasted this neat out of a glencairn after letting it rest for at least 5 minutes. Company on Label:  Wild Turkey Distilling Co., Lawrenceburg, KY Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  75% corn, 13% rye, 12% malted barley Proof:  118° Age:  10 years (a blend of 10 and 16 year barrels) MSRP:   $300 Further identification:  This 750mL bottled, encased in a textured fold-open black box, first released in September of 2025 Nose:  Deep undulating waves of caramel and confectioner's sugar lead the way on this glass. A subtle roll of the glencairn opens up deep black pepper and allspice aromas, leading me to believe this has some solid age on it. There's a distant underlying root beer aroma that can easily be missed but certainly contributes to the show. Another whiff after a long rest produces browned butter and molasses. So far the nose is a simple yet thoroughly enjoyable affair. With a swirl the wood influence erupts in a wave of heat, unleashing cedar and pinenut. The remnant aromas are so buttery, I can nearly picture myself sitting in a dark movie theater with a big bag of heavily buttered popcorn. Caramel and butter are the two most dominant smells prior to a sip. Revisiting after a taste unfolds a classic Turkey funk that harkens back to much older releases... think Austin Nichols era. Despite a slight change in character, the butter persists. Late in the glass, a wonderful layer of creamy cigar smoke wafts in alongside beautiful vanilla extract, completing an incredibly interesting development arc. The empty glass smells of milk duds and leather. Palate:  On first taste, I am surprised by the vibrancy of this whiskey on my tongue. While the nose was creamy, dark, and heavy, the palate comes across effervescent and sweet. Wow—this is a big whiskey for 118 proof; I'd say it drinks up closer to 130. Revisiting shortly after reveals maraschino cherry and nectarine sweetness. The linger is balanced, bold, and prevalent, with a Werther's caramel sitting right on my sweet tooth. A long sip and swish continues to come across chewy, like munching down on several pink Starburst candies. This is the type of glass that keeps secrets and makes you work for the notes and the inner workings. It's a rewarding process. Chewing through more liquid gold, I find strawberry tart, toffee, and orange creamsicle dancing in wonderful little compartments of beauty. It reminds me of looking out over Manhattan, catching glimpses of so many busy lives I'll never get to know fully. My last sip offers a flash of maple bacon before dulce de leche croissants leave me in enigmatic bliss. TL;DR: Creamy, balanced, and full of surprises; this is great whiskey Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. This is exactly what I look for in a whiskey: depth, complexity, mouthfeel, and grace. While it doesn't quite get to hair-raising territory, I have found myself absolutely crushing on this bottle since picking it up in mid-September. After going above and beyond on my typical required three tastings , I am quite confident in my score for this bottle. Anyone that knows and loves Wild Turkey will find a lot of joy within the last Wild Turkey Master's Keep. May it serve as a beacon to other modern distillers on what quality whiskey should taste like. WRITTEN BY: NICK ANDERSON With over a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

“Life is a balance of holding on and letting go.”  - Rumi First hitting the market in the early 2000s, thanks to some bottling line help from Julian Van Winkle III, perhaps no ultra-aged Kentucky straight rye whiskey has seen such remarkable evolution as Michter's 10 year rye. This label, now 25+ years into the grand rebirth of the Michter's brand, continues to top charts and win hearts. While it's nearly impossible to tell the whole history of Michter's on one webpage, the pertinent detail to modern drinkers is understanding where we are on the three-phase timeline that Joe Magliocco put together as the guiding principle for the Michter's brand. Traditionally tight-lipped about the intricate details of their production methods, I reached out to the team to get some clarity here, specifically wondering when, if ever, the 10 year expression will be made from Michter's Shively distillate. Tess Driscoll, marketing manager for Michter's, set the record straight on the game plan: Phase 1 - We sourced Kentucky Straight Rye and Kentucky Straight Bourbon of a style that we really liked and hoped to eventually emulate ourselves. We had nothing to do with the production of this Phase 1 whiskey. Phase 2 - We couldn't yet afford our own distillery, so we went to a Kentucky distillery with excess capacity and produced there with our recipes (yeast, mashbills, our entry proof, etc.). As a condition of working there, we were not allowed to identify them. While we were technically a non-distiller producer because we did not own the physical facility, we were like a chef doing his own cooking in someone else’s restaurant kitchen before he could afford his own. Phase 3 - At this stage, we had the financial resources and built our own distillery in the Shively section of Louisville. Michter’s Shively Distillery opened in 2012 with whiskey filtration, bottling, and test distillation. During the year 2015 at Michter’s Shively Distillery, we began barreling distillate produced on our full scale, all copper column to pot still doubler distillation system crafted by Vendome Copper and Brass Works. So it would stand to reason that with barrels being filled in 2015, we might be firmly planted in phase 3—full-scale Michter's Shively production. The back of the bottle and the longstanding notion that Joe always leads with quality first would disagree with that dream. It seems that as of 2025, Michter's distillate isn't quite ready for the 10 year limelight. It's been well documented in many of my prior reviews that this label typically features whiskeys aged longer than 10 years, so I wouldn't expect the contents to be Michter's distillate until at least 2027. When it does show up, I anticipate it will be announced clearly, broadly, and proudly. So to answer the burning question in the room: the 2025 Michter's 10 year rye is still sourced/contract-distilled , at least for now. "Throughout all three phases, our philosophy has maintained that not every barrel matures on the same timeline. Rather than release a whiskey at a specific age, we release individual barrels when our Master Distiller Dan McKee and our Master of Maturation Andrea Wilson deem them ready. As a result, Michter's 10 Year Rye is typically older than the age statement on the label. Although we began barreling our Michter's Shively distillate in 2015, we have not yet bottled any Michter's 10 Year Rye distilled in Shively, but we look forward to bottling it once it reaches our high-quality standards." Regardless of phase or tumultuous production handling changes, one vision has remained constant through the years: consistency. While flavor profiles can vary year to year, especially as we see the brand continue to cross into new production phases, the team is putting in immense effort to ensure a specific calendar year release will be enjoyable for everyone, despite being a single barrel product. This stems from the small batch production methods and careful filtration that I got to see firsthand at Michter's Shively with Master Distiller Dan McKee and fellow science nerd Katherine O'Nan. "Because all our releases at Michter's are very small batch (our batching tanks have been intentionally sized to hold no more than the contents of 20 full barrels) or single barrel, we take extraordinary steps during aging to help our barrels mature in a similar manner throughout our warehouses. We monitor humidity and airflow in our temperature-controlled warehouses, none of which are higher than four floors. While every barrel of Michter's 10 Year Rye may not be identical, we have been able to achieve a consistent flavor profile." The nuance that Tess captures here is subtle but powerful and often completely overlooked in the modern era of whiskey reviews. Far too often I see write-ups talking broadly about a specific year's release, as one might do for wine vintages. This has always been a single barrel expression, so just dishing out the year isn't going to cut it for the serious whiskey enthusiast. If you're going to properly describe the whiskey, you have to list the barrel number. Despite this universally understood variation in whiskey maturation, it is heartwarming to see the care that has gone into making the experience as consistent as possible for those who put their trust in thorough whiskey reviewers like us . That's the beauty in seeking balance—without being able to blend in a quantity that will satiate the thirsty hoard that is yearning for more Michter's 10 year rye, the team continues to stay true to their time-tested practices of long open-air seasoning durations, low barrel entry proof, and putting quality over quantity. That's the simple recipe for how Michter's has pulled off the impossible, taking single barrel mainstream. Where once there was exclusivity, now we find balance. Company on Label:  Bottled by Michter's Distillery LLC Whiskey Type:  Kentucky Straight Rye Whiskey Mash Bill Percentages:  Undisclosed Proof:  92.8° Age:  10 years (though likely older) MSRP: $210 Further identification:  Barrel 25E1658 was bottled in May of 2025 Nose:  The glass leads soft and sweet with dusty butterscotch, lemon lollipop, and sugar cookie, which all sit in perfect balance. Woodshop walnut comes across smooth and polished. It's rich, elegant, and refined in the nose, to the point I can plunge as deep as I'd like. I recognize it's an understated whiskey, something the modern proof hounds might call disappointing in their precipitousness, but I find myself loving every bit of it. After a few inhales, subtle fruit begins to bloom in the glass. Starting with pale papaya before intensifying with lychee, this glass is just beautiful. Watermelon, pomegranate, and strawberry burst out in complex riffs that tantalize and excite—I haven't had a whiskey this great in quite some time. Nosing this is creamy and dreamy, the combination of its parts being perfectly balanced, yet somehow still potently aromatic. It makes me smile and dream. Dreams of days without stress or responsibility, when tranquil light was the only sensation of import. It reminds me fondly of the early days when I first fell in love with American whiskey—the perfect rye in my eye. Deep inhales on the well-rested glass continue to deliver enchanting waves of crème de cassis, vanilla bean, and a sweet medley of peaches and cream. As I run out of room on the page for my scrawling and fervent handwritten notes, I finally decide it's time for a sip. Coming back to the nose after a few sips is just as rewarding as creamy and bright tones continue to flourish. Demerara sugar and light cola will impress any sweet tooth. Late in the glass, the aromas finally begin to settle out as I know I've spent a thoroughly enjoyable afternoon plumbing the depths of this glencairn. The empty glass smells of creamy lobster bisque and light molasses. Palate:  On first taste, I find citrus and salt, like a fresh lime squeezed over a deliciously crafted chicken taco, adorned with a sprig of cilantro. It's perfectly balanced in the mouth, just as it was on the nose, with an orange cream soda profile that completely coats the mouth in a buttery sweet haze. Another taste, another journey into rye heaven; not a single prickle of spice—the way great rye should be. Instead, vanilla biscotti, Columbian robusta pour-over coffee, and dried raspberry leave a light and lovely lingering impression on the tongue, which leaves my mouth sticky and watering in anticipation of further sips to come. Working through the glass, I continue to be impressed by the grace and class of this pour—this is what all great ryes wish they could be. A long sip and swish elevates vintage whiskey vibes as fruitcake, raisins, and Boston cream doughnuts all continue to cater to the amazement of this longtime whiskey enthusiast. The linger is perfectly satisfying in length and intensity, sending lemon frosting and tozzetti dancing across the top of my palate as my tongue seeks out further pockets of deliciousness. Sipping near the bottom of the glass is bittersweet, as I know not many whiskeys are going to live up to this one in the coming days. The long linger of sweet crêpes, strawberries, and whipped cream is a dreamy send-off to an amazing rye. TL;DR: Another balanced and thoroughly expressive home run rye from Michter's Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. This is one of the most astounding releases of 2025 for me. Anyone searching for a silky sipper to complement their already-impressive whiskey collection will not be disappointed by this bottle. It's one of the first whiskeys this year that truly wowed me and made me feel deeply passionate about the whiskey industry again; I'm so grateful for moments like this. Get yourself one of these! WRITTEN BY: NICK ANDERSON With a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.