Stagg Junior, the younger, bolder, less refined version of George T. Stagg, is back once again in the limelight. As a dedicated self-proclaimed Stagg man, I've got my work cut out for me keeping the Stagg Hub updated, but the winter 2024 releases have since been documented. The batch under review today is coming in under the "24B" naming convention, something that has continued since Buffalo Trace Distillery decided to do their own batch numbering rather than leaving it up to whiskey enthusiasts to do the proof and laser code deciphering. Buffalo Trace has also recently moved to a three-times-per-year bottling cadence for this label, something I think has unfortunately hurt their ability to put out consistently great batches. Perhaps this decision is to compete with the likes of Booker's (4x a year) or Elijah Craig Barrel Proof (3x a year). Due to the logistical nightmare that is procuring these bottles around Christmas time, I ended up reviewing the 24C batch before I got my own bottle of 24B. I'll let that review of 24C speak for itself. Since we likely have a good while until the 2025 bottlings start hitting shelves, we've got plenty of time to slow sip our way through the latest batches and find out if they're going to end up being either a stud or a dud . If recent batches are any indication of a trend, I'd say we're in for a bit of trouble, but I'm also hopeful, as I know the team at Buffalo Trace is capable of greatness. Just look at the rating I gave this year's George T. Stagg . I even warned folks that their bourbon might just steal your girl . What do you think? Will 24B be a return to form for Stagg Jr? Take a moment, think back to your last Stagg experience, then read through the notes ahead to find out for sure! As always , I've tasted this a minimum of three times before offering my full review. Company on Label:  Buffalo Trace Distillery Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  Undisclosed Buffalo Trace mash bill #1 (high corn, low rye, malted barley) Proof:  127.8° Age:  NAS (rumored to be around ~8 years old) MSRP:  $70 Further identification:  The second release of Stagg Jr for the 2024 calendar year is batch 24B, released seemingly concurrent with batch 24C Nose:  Upon first lifting the glass to my nose, I find deep barrel funk, newspaper, and hard cherry cough drops. It's quite dry in the nose as I cough up some proof aversion. A warming swirl of the glass opens up to a more refreshing candor: strawberry rhubarb pie, black pepper, allspice, and a wave of brown sugar. This feels like a fairly traditional batch of Stagg Jr, with notes that are something between batch 14 and batch 15, but with a lesser inherent quality than either of them. Cherry, strawberry, cinnamon, and dry barrel funk are the most dominant aromas. After a sip, the nose presents even more funky, like a bag of cool ranch Doritos. The sour buttermilk quality quickly passes, leaving just the cornchip behind. A quick devolution results in a flat candied vanilla note remaining in the glass. Late in the experience, I begin to kick up some of those sugary-sweet tones that Buffalo Trace is known for—think Fun Dip sugar, but backdropped by something oddly savory, like barbecue sauce-coated chicken wings. If you're here for perfection, this isn't it, but I also wouldn't call this really flawed in any way. It's just well-made whiskey producing average notes. The empty glass smells of deviled eggs, nutmeg, and damp oak bark near a muddy ground. Palate:  My first taste is surprisingly flavorful given how dry the nose was presenting. Cherry cordial, cinnamon hots, and graham cracker lead the way before a warm Kentucky hug sweeps through the chest. Another sip leans in on the strawberry tones, like a glass of strawberry milk made with a little too much of the Hershey's strawberry syrup. A long sip and swish reveals raspberry tones in spades, candied sweet, as is tradition with Buffalo Trace distillate. While nothing really stands out as exceptional to my palate, there is a nuance of complexity to this pour, something that certainly puts it above some of the more one-noted, hot-mess batches of old. Sipping late in the glass is an enjoyable and comfortable ride, something I might find myself nodding off to personally. My last sip offers more strawberry sweetness and a light ganache undertone. The finish is medium to short at times, carrying raspberry and apple tart odds and ends. TL;DR: A return to traditional Stagg Jr notes, delivered at a fairly average quality level Rating:  3/5 ( Middle of the road whiskey. An average showing. ) This is a Stagg Jr batch for folks who aren't picky about their Stagg Jr batches. Middle of the road quality may be fine for most home sippers, but I'd be remiss if I would pretend to tout it as their best work. Given my affinity for finding true quality and an unwavering dedication to honesty, I'll have to stick with the principles set out in my editorial policy and fairly rate this one right in the middle of my quality scale. 3/5 whiskeys are certainly passable and usually quite drinkable to most enthusiasts, but I'd prefer to see Stagg Jr in a much grander return to form than this. For 2024, I ultimately have to give the nod to the 24A release , despite only scoring marginally higher than this bottle. 24B will slide into my 11th place spot on the Stagg Hub at the time of writing, and I'll keep sharing this decent value, barrel proof bourbon with folks who will likely enjoy it more than me. Buy Stagg Bourbon Batch 24B WRITTEN BY: NICK ANDERSON With nearly 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.

A single barrel of whiskey and the journey that unfolds. From the maturation process to climate changes to the luxury of time, the end product is a result of nature's elements. There is no blending, no fenagaling, just whiskey in a barrel aging until it is deemed ready for bottling. Barrel picks have become widely popular amongst distilleries and whiskey enthusiasts alike. The opportunity to dive deeply into a distillery by tasting a series of single barrels is often seen as the bees-knees of whiskey experiences. The private selection program at Four Roses Distillery allows enthusiasts and retailers to participate in this unique bourbon experience. Participants are guided through a meticulous tasting process where they select from ten of their signature bourbon recipes . Once chosen, barrels are bottled as a personalized batch. This program highlights Four Roses' commitment to "craftsmanship and diversity and offers aficionados the opportunity to experience a bespoke bourbon tailored to their preferences." Here at Amongst the Whiskey, our mission is simple: honest reviews, no matter how the whiskey has come into our possession—be it a media sample, a purchase of our own, or a sample from a fellow whiskey enthusiast. We are bound only by the truth on the nose and palate. I feel compelled to remind you, dear reader, of our approach to reviewing whiskey because I have a very serious task ahead of me: reviewing an Amongst the Whiskey barrel pick. In conjunction with Liquor Junction , my fellow ATW reviewer embarked on (yet another) Four Roses barrel pick, which he asked me to review, no strings attached. Pull my arm, Nick, why don't you? All kidding aside, I am honored to offer my honest opinion on this Four Roses Private Select OESQ barrel pick. For those who have no idea what OESQ means or for those who would enjoy a quick spritz refresher on one of the ten Four Roses bourbon recipes, read on! Four Roses Bourbon OESQ is a distinctive expression within the Four Roses lineup. Each letter in the designation OESQ signifies different aspects of the bourbon's recipe: O : Indicates that the bourbon was produced at the Four Roses Distillery in Lawrenceburg, Kentucky. E : Represents the mash bill used, which is high in corn content and contributes to the bourbon's sweetness. S : Denotes the straight whiskey distillation process, adhering to stringent aging and proofing regulations. Q : Specifies the yeast strain employed in fermentation, influencing the final flavor profile. According to the Four Roses Website, "OESQ is known for its balanced and complex character, often noted for its floral and fruity notes complemented by a hint of spiciness." While the mash bill and yeast strain absolutely influence taste, enthusiasts also pay attention to the tier (where the barrel is stored in the warehouse), which can affect how the wood and whiskey interact with one another. Simply put, the higher the barrel is stored in the warehouse, the more temperature swings from hot to cool in one given day, expanding and contracting the wood and whiskey aging inside. Repeating this process for nine years and two months can absolutely do wonders for the taste of whiskey. Or so is the hope of this single barrel, as this is a tier 6 (highest in the warehouse). I'm ready. Are you? Let's see if this sip leaves me in wonder! Company on Label:  Four Roses Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:   75% Corn, 20% Rye, 5% Malted Barley Proof:  124 ° Age:  9 Years (2 Months) Further identification:   Warehouse FS, Barrel No. 13-6L. Recipe: OESQ. Bottled May 2024. Nose: Creamy and effervescent all at once, my eyebrows are raised, and all my attention is focused. Cream-filled caramels and a barrel funk spiced with cinnamon pop up, eager like a puppy at the front door. A hint of damp lavender and a gentle musty characteristic reminds me of potting soil after a summer's rain, subtle but humid somehow, as if a breeze is lifting the scent. Heat tickles my nose but in a way a loved one may tickle you, treasured and endearing. Deeper in the glass reveals melted butter in a cask iron skillet, oodles of vanilla cream, and sticky honey found on a varnished wood table. Time for a sip! Returning after a taste ushers in much more sweetness, thick raspberry syrup, and a flaky warm Danish. The buttered note is still there, a bit more developed and really quite welcoming. Deeper inhales later in the glass bring out a bit of nail polish for me, which is likely the ethanol making itself known. The baking spices and creamy caramel notes remain consistent and lovely throughout. The empty glass smells of notebook paper next to a warm bowl of cream of wheat cereal. Palate: Fluffy angels food cake dusted with confectioners sugar melts across my tongue, a light taste that comes and goes but is enjoyed for its momentary sweetness all the same. Mint and hints of lemon join in, and oh, okay. Hello. Black pepper and leather. I'm suddenly at my Grandparents' house, in their kitchen, while cinnamon, clove, and ginger waft through the air. Is this Christmas in July?! The finish is all the oooo's' pine trees and dirt, sweet honey , and a small potpourri dish. The last sip is butter ginger snap cookies and a wish for hot chocolate—by far the best sip out of the entire glass—suggesting this bottle will only get better with time. TL;DR: a timeless taste that evolved with every moment Rating:  4.5/5 ( Really good. I want one on my shelf. ) As someone who gravitates toward the higher rye mashbill from Four Roses (OB's), I am floored by this pick. My third tasting was by far the most enjoyable, suggesting this bottle will be a powerhouse of flavors with time. As a result, I did not rate it a 5 due to its long-term potential. But given the beautiful evolution I experienced in just three tastings, I wouldn't be surprised if this ends up as a 5 in a few months. Get yours while you still can! 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.

Redwood Empire is once again making waves in the whiskey world with two new releases under the Haystack Needle label. With a slight redesign and a bit of fancy glass that make the exterior of this bottle look like a tree trunk, Haystack Needle is ready to reinvent itself from the old days of being a sourced MGP release. Now fully containing only their own distillate, we're finally getting to see what the art of enduring craft whiskey brands looks like in the modern whiskey era. Bottling individually numbered barrels of both bourbon and rye, Jeff Duckhorn and team are just now getting to enjoy the fruits of their labor that went into the barrel 8 long years ago. As we all know, patience is key in whiskey, and some of the distillation and maturation techniques that Redwood Empire employs are evidence of their commitment to that virtue. Redwood Empire's micro-column still While distilling on a continuous column still isn't my favorite method for distillation, the locally sourced grains, fermentation done in small lots, distillation done in small batches, and new make being matured in barrels that have been open-air seasoned for no less than 36 months are all ticks in the "doing things right" column for me. The longer barrel seasoning duration is really the key for me here, though. The industry norm is usually something between 12 and 24 months. I've seen many modern brands tout 18 months as a badge of honor for their patience. Redwood Empire takes that a step further, choosing to follow old-school cooperage rules from an era when assiduity was far more commonplace. Not rushing the air seasoning step lets the natural process of partial oak degradation occur, a technique that is well known to strip tannins from the cell structure of the wood. The end result of longer air seasoning? Less sharp notes that impair and mask those buttery characteristics of great whiskey. Our distillery is in the heart of the Russian River Valley wine region. It was carved out of the buildings originally housing an apple canning and processing plant owned by the Hallberg family, one of the area’s preeminent families during “West County’s” apple production heyday. The Hallbergs were known for producing a wide variety of apple products, mainly under the Redwood Empire label. Today, the facility and the climate make this the ideal place to make great whiskey, with plenty of relics on site to remind us of our ties to a rich agricultural history. Lauren Patz and Jeff Duckhorn standing in front of their palletized barrels Interestingly, Redwood Empire utilizes a palletized barrel storage technique where the barrels are stored upright, with a removeable bung on the top head; they say, for earthquake safety. I've long thought that this style of barrel storage limits airflow between the barrels, potentially impacting the aging process of certain parts of the rickhouse, but I'm always willing to be proven wrong by a taste test. We're living through a new era of whiskey, one in which old tricks have the potential to be beaten by new innovations. Is Redwood Empire setting off on the right track to be successful for years to come? Well, we're going to have to taste thoughtfully to determine that. So let's get to it, shall we? Company on Label:  Redwood Empire Distilling Whiskey Type: Straight Rye Whiskey Mash Bill Percentages:  90% rye, 5% malted barley, 5% wheat Proof:  115.2° Age:  8 years MSRP:  $120 Further Identification:  This is single barrel number 1,500, distilled and bottled by Redwood Empire—no longer the sourced MGP label it used to be—offering grain-to-glass Sonoma County, CA character Nose:  Upon lifting the glass to my nose, I find a rich barrel funk and earthy clay first and foremost. Hints of butterscotch follow, before crème de menthe, limoncello, and green chartreuse come together to create the leading profile. There's a quick evolution towards black pepper, allspice, and a kiss of clove before settling back into an earthy scene. Pine needles, wintergreen, funky oak, and lemon pepper come together in a cohesive, dashing, and daring assemblage of realistic outdoor scents. I find myself amongst the trees with this pour—somewhere I long to be on these drawn-out winter nights, barred in by frigid winds and quiet desolation. A good whiskey has the power to transport; this is one such glass. Long inhales produce a slight fruity note of fig jam and raspberry compote, backboned by woodspice and almond extract. After a sip, the nose turns towards more earthy again, and I almost begin to get a dusty vibe happening—think 1969 National Distillers Old Crow Chessman, just with less rich, viscous butterscotch and more rye character. After the better part of an hour in the glass, the aromas are quite settled into their comfortable places. A jar of nutmeg rests on a wooden mantle, sweet peach chunks sit just below a baked pie crust, and a hard lemon lollipop awaits a first lick. The empty glencairn smells of vintage clothes racks, cacao, cedar, and mugwart incense. Palate:  My first sip is the perfect balance between zesty and creamy. Lemon frosting leads the charge in the front of the mouth, before creamy Earl Gray tea smoothes the tongue into a soft, velvety blanket. The mouthcoating is solidly oily, something I think is quite important for a satisfying sip. Another sip and swish is a touch more potent, with bergamot, expressed lemon peel, and tamarind coming together nicely. As sips continue, the lovely creamy tones continue as coconut cream, dulce de leche, and flan make my taste buds quite happy. The only qualm I can find is a slight medicinal cherry note and a touch of licorice; both of these notes are infinitesimal compared to the characteristics of the rest of the glass, so I won't knock it too much. Late in the glass, a soft mulled wine comes to pass, a fun flash of complexity on a nuanced, developing profile. My last sip is lemon tea and funky butterscotch for days with Christmas spice tingling across the tongue on an impeccably long finish. Yum! TL;DR: An earthy, woodsy rye that transports the sipper right to where this whiskey was made Rating:  4/5 Really good. I want one of these on my shelf. This is a damn good rye. I think Jeff Duckhorn and team are really coming into their own this year, and I hope they can continue to put out some consistent greats like this bottle moving forward. WRITTEN BY: NICK ANDERSON With nearly 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.

Jack Daniel's 10 Year is back for a version 2 of the same release that I reviewed in November of 2021 fairs - and why they moved the batch number from the back of the bottle, formerly saying "Batch No 10 this getting mixed up on a shelf somewhere, as I'm fairly certain all the previous bottles of this 10 Type: Tennessee Whiskey Mash Bill Percentages: 80% Corn, 8% Rye, 12% Malted Barley Proof: 97° Age: 10

The empty glencairn smells like a small town deli operating in a 100-year-old building.

Camp Nelson property map - Image from Rare Bird 101 , courtesy of Bo Garrett If you're looking for a Long time whiskey enthusiasts like David Jennings of Rare Bird 101 started to take notice of the details Percentages:  75% corn, 13% rye, 12% malted barley Proof:  128° Age:  Non age stated (assumed to be 10

Buffalo Trace Whiskey Type: Wheated Bourbon Mash Bill Percentages: Buffalo Trace Wheated Mash Bill Proof: 107 ° Age: 10 years Further identification: This is a 2021 release (laser code L21xxx...) that I purchased

This 10 year wheated bourbon is now being distilled and bottled by Buffalo Trace, not the same distillate Buffalo Trace Whiskey Type: Wheated Bourbon Mash Bill Percentages: Buffalo Trace Wheated Mash Bill Proof: 107 ° Age: 10 years Further identification: This is a 2020 release Nose: Cinnamon, syrupy cherry, candied

Give 'em the wheater! With a clever sticker and sleek bottle design, Two Souls Spirits certainly has a way of capturing my attention even before I taste what's inside. You may be wondering what the heck a "wheated bourbon" is and why it matters that there's wheat in the mash bill rather than the typical rye. Well, in short, it doesn't really matter WHY there's wheat in the mash bill—using wheat instead of rye can still produce a legal bourbon as long as there's 51% corn in there. Wheat also brings several defining characteristics to a barrel of whiskey: the mouthfeel can be silky, and the flavors tend to be sweeter and more mellow. With 20% Minnesota wheat in this mash bill, Two Souls has partnered with J. Carver Distillery out of Minnesota to release one of their oldest barrel's to date. On their website , they write: We all know that anything that can survive a MN winter is pretty badass. Rich with old-school wheater aromas and flavors, this is a bottle that demands your attention. So, why wheated bourbon? Why offer the distinction in the first place? Why not just call it a bourbon and leave it at that? Perhaps William Larue Weller had the answer when he pioneered the use of wheat in his mash bills, which resulted in a widely popular and lucrative brand . Whatever the reason, the end result matters most, which brings us to this single barrel. I want to thank Two Souls for the opportunity to review their latest release per the editorial policy . With independent bottlers like Two Souls Spirits, lesser-known craft distilleries have the unique opportunity to shine, so let's jump into this pour and see what Minnesota winter wheat is all about! Company on Label:  J. Carver Distillery (Bottled by Two Souls Spirits) Whiskey Type:  Wheated Bourbon Whiskey Mash Bill Percentages: 71% corn, 20% Minnesota winter wheat, 9% malted barley Proof:  127.7 ° Age:  8 years Further identification:  This is the oldest barrel released by Two Souls Spirits to date featuring J. Carver with an MSRP of $124.99 Nose:  Goodness. The color alone suggests this whiskey was not the wallflower at the rickhouse. The smells wafting out of my glass would suggest this to be the case. Deep, rich caramel dances effortlessly into my nostrils as decadent vanilla pound cake saunters confidently behind. The citrus and spice note reminds me of a frigid day in Chicago at the Kris Kindle Market, and the only saving grace was warm mulled wine, pots of it, with orange slices floating happily in the pot of mulled wine. I love this nose. It's freshly baked wheat bread and vanilla icecream, with a whiff of seeping Lipton black tea. The notes on the nose after a few sips cannot be understated. There's lovely creme brûlée and sticky dark brown caramel with a tropical drink and a decorative umbrella with slightly charred edges from the table's candle flame. The empty glass smells like orange rolls, dried dirt, and wildflowers. Palate:  This first sip is surprisingly bright, given the richness of the nose; orange leads the way before transforming into a warming clove and cinnamon tango. Vanilla pops in and out, like the gopher game at a long shut-down arcade. Notes of spice come on strong, with the finish of cinnamon predominantly smoldering across the tongue. The linger, however, has me reaching for a glass of water. For those sensitive to proof, this pour may come across as hot, likely due to the drying characteristics of the oak. With additional time in the glass, the palate evolves into a nice vanilla-forward, flakey, puffed pastry dusted with clove and cinnamon and a sweet and bright citrus glaze. My final sip ends as if it were the beginning, warming orange and a more prominent char, like barbeque coals just starting to turn white in a Smokey Joe. TL;DR: a Minnesota wheated craft ready to warm you from the inside out Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) This bottle ( and its sibling ) is a great introduction to the magic of Minnesota terroir and all that can be crafted in a single barrel of whiskey. While the wheat in this mash bill lends way to a silkier mouthfeel, be forewarned of the heat presented on the palate. This would be a great pour to take outside on a cool, crisp evening in late fall when the final leaves on the trees float away from mostly bare branches. 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.

Whiskey Type: Bourbon Whiskey Mash Bill Percentages: 75% yellow dent corn, 15% soft red winter wheat, 10% malted barley Proof: 107° Age: 7 years Further identification: A blend of 12 carefully selected barrels Clocking in at 107, a proof I consider my sweet spot, I think Whiskey Acres is onto something just as Sipping through this in comparison to the inaugural release, I found last year's release held richer

You might be wondering what exactly is an American Independent Bottler and why you should pay attention to this growing movement. In short, American IBs are companies or individuals that purchase spirits from distilleries and then bottle them under their own label. This idea of sourcing, selecting, and offering unique expressions that may not be widely available otherwise isn't new by any means and, in fact, originated in Scotland many moons ago. The likes of widely popular IBs such as Signatory have seen massive success as a result and operate in near total transparency like Two Souls Spirits do (as do other notable American IBs) compared to their modern-day counterparts who, well, do not . This means every little detail you want to know about the whiskey they've bottled will be available to you. The tradition in Scotland, however, is historically more respected than here in the United States, even with good old Garvin Brown sourcing and blending for a brand he was creating during the 1800s. Non-distillery producers , the title used here in America, seem to lack the same level of prestige compared to those doing the same act of sourcing and blending in Scotland. Was this difference due to the quality of the product? Or was it a lack of trust in the consumers? There's some debate, but the reason may be loosely due to "rectifiers"—the people who took whiskey produced by distilleries and rectified it by adding flavoring or herbs or something totally unsafe. A big reason why the Bottled-in-Bond Act of 1897 came about, actually, was in backlash to those rectifiers. Regardless of why independent bottling in America has been such a struggle in the past, we're in the here and now, and there is change in the air. We are currently in a time when whiskey is more available  than ever . The individuals championing independent bottling are pushing really great whiskey into the market and rectifying the often dubious response many whiskey aficionados have toward sourced whiskey. With awards being handed out to several IBs introducing new and exciting distilleries and in-depth articles being written in  a well-deserved positive light , this is a great and exciting time to be a whiskey enthusiast. Two Souls Spirits is one such independent bottler curating a way for consumers to experience premium craft spirits easily. On their website , they say: Our mission is to hand-select exceptional, distinctive spirits from top craft distilleries across the US. We are committed to full transparency, collaboration, and sharing our partners’ stories and products with a national audience. We want to be your personal curator of American craft spirits. Let us do the hard work for you. Co-founded by two friends over a simple shared meal out one night, James and Chad of Two Souls Spirits  have been bottling single barrels from various craft distilleries throughout the United States since 2021. With quality spirits being released by highly respected craft distilleries multiple times throughout the year and long-term plans to eventually blend the barrels they buy, Two Souls Spirits is here to stay. Packin' Wheat is Two Souls' latest release from partner J. Carver Distillery . This is one of the oldest barrels from J. Carver's rickhouse to date and was also aged in an Atlas barrel—a now shuttered cooperage known for outstanding flavor profiles their barrels imparted on spirits, which is pretty neat if you ask me. Also, for those wanting a quick and dirty on wheat whiskey, it is different than wheated bourbon, which is absolutely a thing. With a mash bill of 71% wheat, this expression is outside the parameters required to be considered bourbon since only 20% of the mash is made up of corn. And if you know your bourbon, you know at least 51% of corn is required. What makes a wheated bourbon is the use of wheat in the mashbill (anywhere from 1%—49% wheat), but without that dominant 51% corn, the mashbill cannot be considered bourbon. All of that nerdy stuff aside, how does Packin' Wheat taste? I'm ready to find out. Company on Label:  J. Carver Distillery (Bottled by Two Souls Spirits) Whiskey Type: Wheat Whiskey Mash Bill Percentages: 71% wheat, 20% corn, 9% malted barley Proof:  128 ° Age:  8 years Further identification:  This is the first ever single barrel or cask strength wheat whiskey from J. Carver with an MSRP of $114.99 Nose: A hefty aroma wafts up from the glass, like opening the door to a neighborhood diner on a Saturday morning, well into their breakfast rush. Layers of thick butterscotch syrup drip perfectly over a tall stack of germ wheat pancakes with sliced plums bubbling in a fun-sized personal cast iron skillet. This is rich. This is different. This has me wandering down a dry dirt path toward a weathered park bench damp with evening dew. Deeper inhales bring in well-worn leather boots and a mahogany grandfather clock in a drafty tiled hallway. I'm ready to sit back, relax, and take a taste. Returning to the nose after a sip ushers in oodles of rich vanilla with whiffs of roasted coffee beans and a frothy milk top. Werthers hard candy, slightly broken from being in the bottom of a purse for so long, bounds into the nostrils as the liquid level gets lower. The empty glencairn smells of dried apples and antique bookshelves. Palate:  Stewed fruit shimmers across my tongue, most notably cherries and plums with dark brown sugar, black pepper, and clove. The tingles on my lips inform me of the proof, but it knows its place amongst these flavors and acts more like an extra blanket to add warmth rather than accidentally poking yourself with a searing hot poker. A second sip brings in soft leather and a kiss of nilla wafers already melting on your tongue. The linger is long like a horizonless field of waving wheat and wildflowers. Several more sips, enjoyably taken in between appreciative inhales of this wonderful nose, deepen the creamy dark fruits that presented so eagerly at the top of the glass. Caramel, clove, and cinnamon balance with the fruit in perfect symmetry. But, my goodness, the leather that has continuously waltzed in throughout my time with this glass—it has me grinning from ear to ear. My final sip is a flash of hot off-the-griddle germ wheat pancakes, perfectly rounding out this experience. TL;DR: a range of flavors impeccably executed by a whiskey that drinks above its age Rating:  4/5 ( Really good. I want one of these on my shelf. ) This eight-year whiskey brings forth such a robust flavor profile that some double-digit-aged whiskeys have difficulty achieving. Two Souls, tongue-in-cheek, blame the angels for taking more of their fair share from this barrel, meaning the evaporation rate was relatively high during aging, leaving the bottling rate relatively low, which may explain why the flavors are presented as they are. Maybe it was the shuttered cooperage the whiskey was aged in. Or, perhaps, it was the Minnesota landscape and weather. Regardless, I love it when a sip leaves me eager to learn more about a distillery's terroir, cooperage, and rick houses, which was absolutely accomplished with this pour. 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.

Whiskey Type: Bourbon Mash Bill Percentages: Undisclosed (likely an MGP mash bill) Proof: 114.2° Age: 10