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“Time is the wisest counselor of all.” – Pericles Last year, I found myself holding one of my true whiskeys—the 2024 release of Michter's 20 Year. At the time when I was gearing up to open it, I asked myself a simple question: Does ultra-rare whiskey taste ultra-delicious? The answer was a resounding yes . It was a pour that bucked the foolish assumption that hyper-aged Kentucky bourbon is only capable of being a tannic mess. That bottle earned a perfect 5/5 rating, incredibly rare as only a truly pinnacle whiskey should earn, and it was the last whiskey to do so on my website. That's right... not a single whiskey since March has been able to crack into the upper echelons of my rating scale . Now that I've scored a bottle of the 2025 release, it certainly begs the question... Can lightning possibly strike twice? To understand why I hunted this bottle down, you have to look beyond the secondary market price tags that often steer folks well clear of this bottle. When you have longstanding relationships in the whiskey ecosystem, certain doors open for you. Kindness, compassion, and generosity are all characteristics that serve well in the whiskey community. If you've got a reputation as someone who opens and shares bottles, sometimes bottles find you. While I am not fully past my "whiskey hunting" era, I am incredibly lucky to have many retailers in the Northeast who I count amongst my friends. I support them; they support me. When this bottle turned up at a cool $1,400, I surely wasn't going to say no. Given this release often fetches price tags north of $3,000, I looked at this as a rare and fortuitous opportunity to split a bottle with a dear friend, which is just what I have done. As soon as I had a few glamour bottle shot photographs taken, my buddy and I peeled the wax on this illustrious beauty. My love for Michter's is deeply rooted, mainly in the incredible history of where this brand came from. While we are always grateful to Joseph Magliocco for resurrecting the defunct name and trademark, it was in the rolling hills of Pennsylvania that the legacy of the original Michter's Distillery was forged. This brand has an incredibly unique history that is nearly as long as that of the United States. From the original Shenk’s distillery founded in 1753 by Swiss Mennonite farmers in Schaefferstown, PA, to the era of Bomberger’s, and finally to the bankruptcy that nearly silenced the name forever in 1989, I am grateful that not all has been lost to history. The legacy of the late great Dick Stoll lives on through those who have tasted his whiskey, such as the incredible A.H. Hirsch 16 year—also known as "the greatest bourbon you'll never taste." Some of those old low-and-slow practices are still in action today at Michter's, such as their low barrel entry proof and heat-cycled warehouse aging. Since the 2024 release has already established itself as an utterly perfect bourbon, 2025 has a mighty high bar to clear. Despite having their work cut out for them, I am quite certain that the dynamic duo of Dan McKee and Andrea Wilson are up to the task. Let's see how this year's expression tastes. Company on Label:  Bottled by Michter's Distillery LLC, Louisville, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  Undisclosed Proof:  114.2° Age:  20 years MSRP:   $1200 Buy online:   Frootbat Further identification:  This is batch number 25H3054 of the Michter's 20 year bourbon, a sourced whiskey for the brand from an undisclosed Kentucky distillery Nose:  Immediately upon pouring, sweet red fruity aromas begin to fill the room. On first lifting the glass, it is very apparent that there are no other whiskeys like this on the market today. Rich macchiato tones fill the nostrils before layers of toasted walnut, leather, and graham cracker bolster this wonderfully complex aroma. Immediately upon setting my glencairn down, I want to raise it right back to my nose—this ambrosial concoction is oozing with character to discover. Deep inhales on the left nostril discover Carolina barbecue sauce, cracked vanilla bean, au jus, and fluffy baguette aromas. The right nostril pulls more subtle fruit, like freshly rinsed cherries, green grapes, and the skin of a pear. A small swirl of the glass booms forth vintage whiskey tones of rich, well-seasoned oak and a light earthiness that complements the wood well, reminding me of a woodshed full of good burning oak. At every whiff I never find any evidence of heat or proof imbalance, suggesting this is probably going to drink like silk. After confirming that fact with a sip, the nose blooms into more creamy tones, now coming across like mascarpone and flan. Maple syrup soaked pancakes show up after a long rest. I could nose this all day... and I just might! Late in the glass there are infinite layers of toffee and butterscotch to dig through—I'm in love. Heartbreak doesn't set in too soon, though, as the empty glass gives off incredible aromas of an old Kentucky rick house alongside pear, ricotta, and sweet raisin. Palate:  As liquid first hits lips, I find an incredible cherry sweetness that the nose only hinted at. Upon downing my first sip, two huge waves of chills rock through my body, making the hair on my arms stand on end. At first glance, there's not a fault to be found. It's got everything I am looking for: a defining character in that cherry note, a lovely viscous mouthfeel, and a linger that just sings. Another sip offers a wonderful tasting evolution: a silky start with maraschino cherry, ramping into monkey bread, and floating down on a cloud of thick homemade whipped cream. Every sip is careful, slow, and thorough, given just how balanced this whiskey is. It lands in the mouth without any semblance of disjointedness or heat—a perfectly refined bourbon for refined tastes. The long linger of cherry cobbler has my heart swooning. Supporting characters in this entourage are blackstrap molasses, tobacco, espresso, and cinnamon. Sipping near the bottom of the glass unveils a zippiness that was less present early on, impressing me with an interesting medley of expressed orange peel, thick butterscotch, resinous cedar, and cacao nibs. My last sip offers another glimpse into the evolution of truly old whiskey and how well-made distillate can continue to fight off detritus by just sitting in an oak vessel for two decades. The glass finishes long and strong with cherry bounce, fig, orange cream soda, allspice, rosemary, and nutmeg. TL;DR: The holy trinity of flavor, balance, and quality... this is bourbon perfected. Rating:  5/5 Pinnacle whiskey. A true rarity in quality. What an experience! The 2025 Michter's 20 year bourbon commands attention from start to finish, delivering all the right notes you could ask for out of a whiskey of this age. With nothing else this year even coming close to being comparable, I am forced to use last year's 20 year expression as my benchmark of quality. Contrasting this year's bottling to the 2024 release , I find the 2025 has a bit more of a reserved nose in total volume but ultimately more balance and depth. The palates are very much in line with each other, and neither shows off anything even close to a distilling or maturation fault. Curious to hear more about these comparisons? Dive in on my full YouTube video covering just that topic. If you are in a position where a splurge bottle like this doesn't break the bank, I strongly urge you to hunt a bottle down, as this is truly a pinnacle whiskey achievement for the Michter's team. 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.

“We tend to think of landscapes as affecting us most strongly when we are in them or on them, when they offer us the primary sensations of touch and sight. But there are also the landscapes we bear with us in absentia, those places that live on in memory long after they have withdrawn in actuality, and such places—retreated to most often when we are most remote from them—are among the most important landscapes we possess.”  - Robert Macfarlane, The Old Ways: A Journey on Foot The latest release of Russell's Reserve Single Rickhouse is finally here, and with it, we have the incredible opportunity to taste a cross section of Wild Turkey's unique Kentucky terroir. With this release examining the Camp Nelson warehouse E specifically, you might be wondering what's so special about Camp Nelson to deserve an expensive release focusing on just this property? Here's the full scoop. In order to orient yourself to the sprawling landscape of modern bourbon, I'll give you a few waypoints to set your bearings straight. You'll find the Camp Nelson property nestled above a bend in the big Kentucky River in Jessamine County. This is quite a distance away from the Wild Turkey distillery grounds in Nelson County, which houses their Tyrone warehouses. With the McBrayer warehouses being across the street from the Four Roses Distillery in Lawrenceburg, why would Wild Turkey space out their aging facilities so much? The simplest answer is that it allowed for expansion of aging capabilities without clogging up their original distillery grounds. The more nuanced explanation is that after several years of aging here, a distinctly different character started to show up in their whiskey. This distinct differentiation has given longtime fans of Wild Turkey heart palpitations attempting to nerd out on just why the Camp Nelson character is so much more fruit-forward than Tyrone or McBrayer aged whiskey. The real answer just might be rooted in several hundred years of whiskey history that came before along the banks of the Kentucky River. Camp Nelson property map - Image from Rare Bird 101 , courtesy of Bo Garrett If you're looking for a closer pin on Camp Nelson, you can find the property sitting proximal to the historic Civil War supply depot, as well as the modern Camp Nelson National Cemetery. The site is also on the same historic grounds where the E.J. Curley Distillery was located, the man that produced the first "Blue Grass" bourbons and the legendary Boone's Knoll whiskey from the late 1800s into the early 1900s. Boone's Knoll was the rounded hill above the river near Camp Nelson where Curley set up a distillery that would later be known as the Kentucky River Distillery after Prohibition. These stone and timber buildings were clustered all along the river and up into the hillsides, a full complex of facilities that would have included warehouses, cisterns, stillhouses, and multiple rickhouses. With business booming for Kentucky River Distilling, buildings were erected strategically right up into the post-war era. The wood and metal rickhouses that Wild Turkey would later call the Camp Nelson warehouses (A through F) date specifically to this post-war era, right around 1946. In the 1960s, the Kentucky River Distillery was sold to Norton Simon, the parent company of Canada Dry. It was at this time that the plant was switched over to attempting to produce a Canada Dry Bourbon in an attempt to carry over Canada Dry's reputation as a good whiskey mixer into the whiskey industry itself. This whiskey was stored in the Camp Nelson warehouses for a number of years before keen tasters started to catch on to some obvious quality flaws, earning the reputation as the "worst whiskey in Kentucky." It was harsh whiskey that even employees described as "musty," an attribute they perhaps foolishly blamed on the Camp Nelson warehouses themselves. In 1972, disaster struck for the Kentucky River Distillery when a fire burned the stillhouse at Camp Nelson, putting the distillery completely out of commission. The rickhouses survived, however; otherwise, we wouldn't be sipping on this Single Rickhouse bourbon today. With the Canada Dry Bourbon dream dead on arrival and with distillery operations defunct at Camp Nelson, the site became a simple aging complex, which is the role it still serves today. In the later years following the fire, the Camp Nelson warehouses were leased to Seagrams, where they likely aged Four Roses and other Seagrams brands as an overflow storage location for production from other Kentucky plants. When Seagrams was dismantled around 2000, its whiskey assets began to split, with a majority of them going to Pernod Ricard, which was the parent company of Wild Turkey at the time. The Camp Nelson warehouses would start phasing out Four Roses barrels at this time, which was when Wild Turkey whiskey made its first entrance to this storyline. The year 2009 saw Campari buying the Wild Turkey brand and its associated assets, including the rights to use the Camp Nelson maturation campus. New minds bring new ideas, but for years Camp Nelson was just a string of characters on barrel spreadsheets as Wild Turkey continued to age massive volumes of whiskey across their three campuses. The ushering in of the single barrel era changed everything. Long time whiskey enthusiasts like David Jennings of Rare Bird 101 started to take notice of the details listed on hang tags of Kentucky Spirit and Russell's Reserve single barrels. "CN-C", "CN-E", and "CN-F" began to develop a cult-like following from some of the most devout tasters. By 2022, Wild Turkey was ready to let the cat out of the bag and acknowledge Camp Nelson's unique aging environment. The Single Rickhouse release was launched to shed light on this particular cross section of Wild Turkey's not-so-diverse portfolio. Producing just one bourbon and one rye mash bill, this is a distillery that has long focused on consistency rather than experimentation. With little distillation differentiation, leaning in on maturation differences and terroir was only natural for the brand. The inaugural release is perhaps the most important, as warehouse C was subsequently demolished after this bottling, ending the historic run after seeing continuous use since 1946. Russell's Reserve Single Rickhouse release history: 2022: Camp Nelson C – Barrels from floors 3 and 4 2023: Camp Nelson F – Barrels pulled from floors 4 and 5 2024: Camp Nelson B – Barrels pulled from floor 6 2025: Camp Nelson E – Barrels pulled from floor 5 With such a rich and storied provenance of the property, it's no wonder that long time whiskey enthusiasts have a bit of an obsession with Camp Nelson. Having tasted some exquisite Boone's Knoll whiskey from the early 1900s, as well as countless examples of Camp Nelson E single barrels , I'm left with a deep appreciation for what this region of Kentucky has contributed to the history of American whiskey. It's easy to see far when standing on the shoulders of giants, however, and I'm quite curious to see what the team at Wild Turkey has come up with for this unique blend of CN-E bourbon. If that hype wasn't set up enough, I'll leave you with one more fact: this is the highest proof official bottling under Russell's Reserve label, ringing in at a bold 128 proof, or 64% alcohol by volume. Now let's dive in for a full review! Company on Label:  Distilled & bottled by the Wild Turkey Distilling Company , Lawrenceburg, Kentucky Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages:  75% corn, 13% rye, 12% malted barley Proof:  128° Age:  Non age stated (assumed to be 10-15 years) MSRP:  $300 (2025) Availability: At the distillery, online , and at select retailers on a limited basis Further identification:  The 2025 Camp Nelson E is the fourth Single Rickhouse bottling that released in October of this year Nose:  Woah, that rich rickhouse funk is on full display right off the bat with this glass! There are oodles of toffee, black pepper, and white chocolate with the volume knob cranked to the max from the aroma department. Nosing further, I find raspberry jam, red currant, and a solid backbone of graham cracker. I can already tell this is going to be a doozy when it hits my lips, but I find that I can plunge my nose to any depth I like without finding any heat in the nostrils—an incredible feat for any 128 proof whiskey. Long inhales are creamy as can be, leading with buttermilk frosting before sending forth a crescendo of light white pepper. After a sip is when this glass gets really interesting; gunpowder and chimney smoke have me wide-eyed, both excited and nostalgic at the wonder of this pour. Searching deeply produces a subtle wintergreen mint sprig completely engulfed in delectable dark chocolate. As the oak tones begin to weigh in a bit heavier around the 45-minute mark of this pour, I find myself still at one with it—not rushing, just thoroughly enjoying, accepting when a specific note doesn't come to mind. My inner Zen teacher is both blushing and bruising at this paradox of me writing it out. Golly, this is a great-smelling whiskey. Light citrus tones add the perfect level of underlying complexity to truly make this an enigmatic bourbon. As the glass wanes after a full hour in the glencairn and the liquid level diminishes from my fervent exploratory microsips, what is left in the glass is still beautiful. I find myself in a sparse greenhouse, with a few work-in-progress projects up on plywood shelves and many empty pots piled up waiting for a cause. When I close my eyes and inhale, I see mostly white, though sunlight casts green tones throughout the glass too. Aromas of vanilla bean come on strong as I begin to accept that this is the end of the road for this glass, grateful to it for having told me several incredible stories along the way. The ruefully empty glencairn smells of orange marmalade, cranberry sauce, and slivered almonds. Palate:  My first taste is accidentally a rather large one, and my mouth surely notices that its first sip of the day is a beastly 128 proof that carries with it cherry cordial, amaretto, grenadine, and a splash of sweet vermouth. Right away I notice that this is a sticky, thick, viscous whiskey that has all the hallmarks of housing quite a bit of double-digit aged whiskey within. Molasses, cedar, and a touch of coconut surprise this old American whiskey enthusiast after the long linger finally passes. Another sip confirms my initial thoughts: this is a monster whiskey. Acts of tasting bravery are rewarded with new facets to discover as my tongue turns over stewed apricot, plum pudding, and a tingle of orange zest. As I sit with this glass, I find myself right around Christmas time, spending most of my mornings and evenings sitting in the woods glassing for deer before coming home to something absolutely delicious that my dad pondered up and then perfected. With my present self now fully back with this glass, I continue to add enjoyment to my day as each small sip somehow improves over the last. This one offers a pinwheel of waffle cone, angel food cake, and buttermilk frosting. It's certainly still quite boozy, not the kind of pour I would likely share with novice whiskey drinkers, but completely manageable given the mouthfeel and flavor spectrum that I have divulged. My favorite part of this glass is the consistent evolution through a cohesive complexity. While the macroevolution of the glass is this slow, undulating constant, the vibrant tones surrounding it, leaping off its surface, and dancing on the tongue like nobody is watching are what really get me. This is the kind of whiskey I love. My mind fights the urge to finish this glass because I know part of me will be disappointed for its passing. The other part of me knows I will be a better taster tomorrow for having had it and then calling it a day. My last sip is just as bodacious as I expected it to be. Cherry cordial comes full circle in that fruity character I have found on so many of my favorite Camp Nelson E barrel picks of Russell's Reserve through the years. The finish is long, smoldering, and effervescent with Fig Newton bold and sweet, while orange zest trails off shimmering like the sun on a ripple in a river. TL;DR: This is what it is all about right here. This is Kentucky bourbon done right. Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. What an incredible opportunity to taste the Camp Nelson warehouse E bourbon in all its cask strength glory. Certainly geared toward the tenured whiskey enthusiast, this is easily one of my favorite whiskeys I have tasted in 2025 and is also likely my favorite Single Rickhouse bottling to date. Put this alongside Wild Turkey Master's Keep Beacon , and you have a distillery that is firing on all cylinders. Let me know down in the comments if you'll be hunting for this one! 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.

Schenley? That powerhouse company who ruled the whiskey world thanks to a strong core spirit behind their brand and perhaps some fortuitous opportunity? Yes that Schenley - though the name and purpose has changed some through the years. If you're interested in the history of Schenley, then by all means, read on here, but if you're just looking for a review of a dusty old whiskey, then jump down to the tasting notes . I'll try to keep this concise as possible, as I'm a reviewer at heart, and other whiskey historians have already done it better than me . I do thoroughly enjoy nerding out on a little whiskey history, though, so bear with me as we go on a deep exploration of all things Schenley! You will find several links to the sources for my information throughout this article which I implore you read as they are rich with detail. Photo courtesy of Rosemary Miller - via bourbonveach.com The original Schenley Distillery in Western Pennsylvania produced rye whiskey from its founding in the 1890s until Prohibition shut it down. Pennsylvania of course was a powerhouse of American whiskey, namely rye, throughout the 19th century. While the plant, located in a subsection of Gilpin, PA called Schenley doesn't fall into the same region as the legendary whiskey history as the Monongahela rye riviera, it was nestled cozily at the junction of the Allegheny and Kiski. The Schenley name comes from Mary Schenley , an heiress to considerable land and appears in other locations such as Schenley Park in Pittsburgh and the bygone Schenley High School as well. Like most whiskey producers that ran wonderful operations up until the temperance movement began to take hold, Prohibition meant a new way of doing things. The original Schenley Distillery ceased operations around 1918 and was acquired along with its aging stocks. A Schenley Aged Medicinal Whiskey "Sardine Can" A pivotal figure in pre-Prohibition Pennsylvania rye was Joseph S. Finch, whose distillery in Pittsburgh was a much bigger deal than the original Schenley plant—producing the iconic Golden Wedding Rye brand. Lewis Rosenstiel's legacy was built on acquiring the Joseph S. Finch distillery and its crucial concentration warehouse permit, which allowed consolidation of stocks and legal bottling of medicinal spirits at the Schenley facility, even transferring the Finch name to operations there for a time. Without that permit and the associated stocks, Rosenstiel couldn't have bought distilleries like George T. Stagg or built the empire he eventually did. Rosenstiel marks the beginning of the really good era for Schenley writ large—it became a much larger conglomerate that expanded with a diversified set of whiskey sources. It was no longer a singular house brand with only one flavor profile at this point, but a common theme seems to have transcended the doom, gloom, and obfuscation of prohibition, which I will touch on later. If you're following along, the Schenley name started from that original Western Pennsylvania distillery, founded by the Sinclaire brothers and Henry Bischoff in the 1890s. Rosenstiel then organizes more distilleries and stocks under the Schenley Products Company name in the 1920s which runs through prohibition. In 1933 when repeal finally happens, Schenley Distillers Company is born, the largest liquor company in the US from 1934-1937. It was during this time that the James E. Pepper brand thrived with the fantastic Schenley-owned Frankfort, Kentucky distillery putting out some spectacular whiskey. The James E. Pepper distillery in Lexington, KY was also acquired and refurbished by Schenley around this time. A Lexington, KY James E. Pepper Example from 1931 In 1949 the company entered its final era under the house name " Schenley Industries " which dominated the spirits sales markets for a few more decades of success. It was considered one of the "big four", its name listed amongst the giants such as Seagram, National Distillers, and Hiram Walker. At their peak, they were headquartered in the Empire State Building and occupied four entire floors with their 400 employee staff. Some of the most notable brands they produced were Cream of Kentucky, I.W. Harper, Golden Wedding, James E. Pepper, and Old Quaker Company. Schenley also imported Dewar's, the popular blended Scotch, and distributed several Canadian whisky brands such as Schenley Reserve and Schenley Black Label. After exploring several examples of their bourbon and rye, I can confirm they seem to always have had a sweet spot for highlighting high rye in their mash bill through the years. As whisk(e)y sales declined through the glut era though, the forces that be decided that the Schenley reign had had it's run. It changed hands rather rapidly once Rosenstiel exited after his controlling interest was sold to the Glen Alden Corporation in 1968. It then changed hands to Rapid American in 1972, but was split back up due to monopoly legislation, where assets went to several sources, the most notable being Guinness. The Schenley facility in Pennsylvania continued operations into the 1970s-1980s but shifted away from distillation. Photo courtesy of Leechburg Area Historical Museum - via triblive.com An undoubtedly rich history runs through the Schenley name. It's a melodic history, woven together with intention, laced with the intricacies of the way things used to be done. The story of Schenley is a story about rye: the grain that catapulted a distilled spirit into revered legend, though much of that Pennsylvania rye legacy owes a debt to the early pioneers like Joseph S. Finch, whose distillery and brand were absorbed into the Schenley story. Now onto the whiskey at hand: While above was about all things Schenley, let's see if we can dig in on this specific bottling, a clearly 'sourced' whiskey from the prohibition era. The historical records that were affixed to almost every medicinal whiskey bottling from this time will tell you a wonderful story if you're patient enough to dive into the nitty-gritty details that come with the territory. Given how rare and wonderful these examples are, it's only right that we spend a little time to honor the craft of those that built American whiskey. Schenley, while a powerhouse bottler in their own right during Prohibition, often utilized whiskey from other distilleries. Perhaps they got this whiskey from industry friends, perhaps it was simply consolidated stocks at the permitted concentration warehouse, or perhaps they acquired this liquid because "ah, that fits our profile nicely". So who was this mysterious Edward H. Brinkmann? Edward H. Brinkmann was born August 5th, 1871. One of the earliest records of his accomplishments was a listing in the 1918 Cincinnati Register  where he is noted as a distillery worker, located at "78th and Lockland Av". We later learn he was a Vice President of The Union Distilling Co. out of Cincinnati, which was only ever listed on prohibition labels as "Distillery No. 2 - 1st District of Ohio", that was operational from 1884 to 1918. It appears that Brinkmann may have inherited ownership of the distillery from George Gerke and/or George E Dieterle at some point according to a 1914 annual report from the Cincinnati Chamber of Commerce. It's likely Brinkmann married into some fortuitous company as the roster from The Union Distilling Co. included many folks bearing the last name Dieterle, undoubtedly related to Edward's wife Augusta given the uniqueness of this surname. This Schenley bottling isn't the only example we find from Brinkmann & The Union Distilling Company. This would be the same gentleman who produced Van Hook Old Fashion Fire Copper Whiskey in 1917, the same distillery that went into the Geo. T. Stagg Company bottling of Silver Grove Bourbon, and the same producer who made the Old Vandegrift Brand Pure Whiskey that was stated as being "matured in steam heated warehouses" in a 1933 bottling from Pennsylvania Distillery Inc. Brinkmann would likely not be making whiskey much longer in Cincinnati, Ohio with Prohibition swinging in to the delight of a state that mainly voted to go dry. Perhaps Brinkmann moved on to help get George Remus's Cincinnati headquarters established for a time, Remus being the infamous Chicago attorney-turned-bootlegger. Outside of what was retold in his obituary below, the world may never know, as I couldn't find much else in my research of Mr. Brinkmann. I was able to discover that he passed away at aged 67 in Cincinnati on Friday, August 19th of 1938 in an obituary published in The Enquirer : This also led me to discover the location of the Brinkmann family's burial plots , where we can also find his late daughter Hilde Brinkmann Tatum 's headstone from 1986 at the Spring Grove Cemetery in Cincinnati. I have no doubt Hilde had some great stories to share about this rich history, and I'd love to learn if there are any surviving relatives of the late Edward H. Brinkmann to share more on this. If you know of any further information to add, please feel free to add a comment down below! So, with all that history under our belt, are you ready to have a drink with me? Let's dive in on the liquid inside one of the most wonderous pre-prohibition archaeological Schenley whiskey endeavors I'll likely go on this year. Company on Label:  Schenley (Distilled by Edward H. Brinkmann) Whiskey Type:  Aged Medicinal Whiskey (likely to be a high rye bourbon distilled in Ohio) Mash Bill Percentages: Undisclosed Proof:  100° as is tradition for bottled-in-bond whiskey; a refractometer reading taken after tasting revealed it is still a clean 96.6° (48.3% ABV) after 93 years of storage in the screw top bottle Age:  14 years Further identification:  The tax strip and distillery label are treasure troves of information listing that this was made in the Fall of 1917 (produced by Edward H. Brinkmann at Distillery No. 2 - 1st District of Ohio) and bottled-in-bond in the Fall of 1931 by Schenley (then operating under the ownership "Schenley Products Company"); it came in a tin sardine can that required a strip of the metal to be torn all around, thereby protecting the bottle inside from tampering during the medicinal whiskey era Nose:  Ooh right away the nose is buttery. I find butterscotch and what I expect is a corn forward bourbon profile laced with high rye undertones, since the label did not specify bourbon or rye. There's light linen, vanilla biscotti, and bountiful woodshop tones. In the background, slowly undulating: leather, caramel, butterscotch. After a taste, beautiful florality develops... It brings bright effervescence like freshly applied deodorant and sweet Summer skin contact. Hints of coconut shavings, buttered bread, and brown sugar all dance in the glass well into the final act. The empty glass smells of a delightful sugar cookie. Palate:  Earthy clay jumps out on the tongue on a long sip and swish. Slight varnish congeners and wicker cane chair vibes permeate the linger. There's a decent bit of citrusy rye character that shines through on subsequent tastes, but overall it's a creamy delight. My last sip is like tiramisu; delicate marsala, whipping cream, cocoa powder, ladyfinger biscuits, and just a kiss of espresso on the tip of the tongue. Mmh. It sings in a beautifully clear, feminine, mezzo-soprano range from start to finish and leaves the heart full, yet open, looking upward and outward at the oft-overlooked beauty of the orthodox that has new meaning. TL;DR: Creamy tones transition into some high rye heft that inspires and uplifts This is a classic sourced Schenley example. It's a long love story that culminates in a thematic reminder that rye has always and will always have a role in American whiskey. I'm always astounded that I am in a position, with friends as great as I have, to be able to taste something as historically magnificent as this. While it's not the best whiskey that has ever passed across my palate, it's an utterly exquisite thing to explore, and it's been an honor to have tasted it (several times now) amongst friends. To my dearest whiskey mentor, Gregory Cloyd , I thank you for this opportunity. This review is as fitting a time as ever to utilize one of Greg's favorite lines: This is whiskey that doesn't suck. Tasting Through History - A Deep Exploration of Schenley Brands

The past is in the past, unless it’s a bottle of whiskey waiting to be opened. Then, eventually, the past will be held in a glass. There’s much we can learn from our past, valuable life lessons worth ushering into our present. I would argue, however, that these opportunities for growth are often squashed by our stubbornness for a righteous loyalty, where we risk remaining stagnant in our outdated beliefs, only to endure mediocre modern thoughts (or whiskey, as is my intended parallel here). Perhaps, though, we should lament what has come and gone, never to return—and ask ourselves why. Why have things changed so much? Is this starting to read like a late-night conversation around a crackling fire with a glass of whiskey in hand? Good. I’ve done my job so far. Today's Old Grand-Dad 114 Old Grand-Dad 114 has been a staple of mine from the very beginning . For the price, this bottle has proven to be a tried-and-true pour, with a tasting profile flavorful enough to keep things interesting... until recently. I believe it was a slow decline of affinity, or more accurately, a slow push to the back of my shelf. I would think of Old Grand-Dad 114 from time to time, like a friend whom I ought to reach out to. Someone I admire, but for whatever reason, I've fallen away from. Why hadn’t I reached for OGD 114 as I had once before? I doubt anyone would argue that the whiskey options available nowadays are scarce, so perhaps this was just a casualty of availability. It was with this mindset that I returned to OGD 114 . Unfortunately, what I tasted was something entirely different than what had captured my attention so ardently in the past. This pour, with great generosity, did not please my palate . I set my glass down, dumbfounded, and realized… this was a turning point—a fork in the road. I could either stubbornly stick with a bottle (and brand) I loved, or accept that perhaps my palate was growing out of this particular flavor profile. But was it entirely my palate’s fault? Or was my palate revealing a truth I wasn’t yet ready to accept? Modern-day whiskey cannot stand up to its past. There are a multitude of reasons why modern whiskey tastes so wildly different (in some cases) from vintage whiskey. I’m not an expert in the field of vintage whiskey, nor do I claim to be anyone other than an enthusiast with a curious palate as a result of incredible tasting opportunities from vintage examples of the spirit I love. I think a large part of the canyon between vintage and modern whiskey is due to differences in grain, cooperage, and greed. If you know me at all, you know I won’t disturb the fermentation tank, if you will, and swirl my finger too deeply into those topics. What I am offering here, however, is a real example of a modern palate experiencing a shift and reporting on those results.  Recently, I had the opportunity to taste through a 1990s example of Old Grand-Dad 114, thanks to the generosity of my co-writer Nick Anderson . What makes this dusty bourbon specifically unique is the year, which is likely around 1992 based on the glass stamp, four years after Jim Beam acquired National Distillers Company. The lore, as I understand it, is that Jim Beam began mixing their whiskey into the already available National Distillers stock, so it’s possible that this example has some traces of Beam in it. Let's dive into this dusty and explore all it has to offer, shall we? Company on Label:   The Old Grand-Dad Distillery Company Whiskey Type:  Bourbon Mash Bill Percentages: 63% Corn, 27% Rye, 10% Barley Proof:  114 ° Age:   NAS MSRP: Unavailable for purchase Further Identification:  This bottle was sold by the Jim Beam distillery during the transition years after the purchase of National Distillers, which lists "Lot No. 1" on the back of the label Nose:   The volume wafting out of the glass is remarkable. My eyes are closed in anticipation of what's to come, which starts with an abundance of butteriness. Wow. Vanilla shortbread cookies, brown sugar, and butterscotch candies dominate before a wet, oaky funk takes over, a reminder that this is not modern-day whiskey. Entranced by this pour already, I endeavor to swirl and am rewarded with warm bread dough, powdered sugar, and ground cinnamon. I can comfortably nose my glencarin without much notice of the proof, and in doing so, I find a slight tropical note, amplifying an already complex and enticing experience. I can wait no longer; it's time for a sip. Returning to the nose, I am pleased to find silky caramel drizzled over vanilla biscotti, and now, interestingly enough, a slight nut aroma, perhaps macadamia or a similar mild nut. As the liquid continues to disappear, the proof of this pour begins to show itself, but in an expected and well-deserved way. Sometimes vintage whiskeys can lose their aroma when you sit with them for a long time. That is not the case here. In fact, I think the nosing experience near the end has become more dynamic, with a fizziness that reminds me of the creamy bubbles of a freshly poured root beer. As the liquid diminishes, the empty glass smells of honeysuckle, marshmallows, and graham cracker crust. Palate:  Oh, yes. This. Dusty funk laces beautifully with butterscotch and vanilla. Is there such a thing as brown sugar ice cream? Because there should be, and this pour would absolutely mimic those flavors. Wow, though, this is dynamic! A second sip reveals hot-off-the-griddle pancakes with a pad of melted butter dripping down the sides, with a finish of cinnamon. The linger is long and highlights a light molasses flavor, mild yet sticky. Goodness, this mouthfeel is creamy, precisely as the nose had, not so subtly, led me to believe. With each sip, the flavors build on what was first observed. The funky oak remains consistent and welcome throughout. As I sip more of the liquid, I notice a bit more earthiness on my palate, reminding me of prairie grasses dotted with sparkling drops of morning dew. There's also a prominent cream soda note now, bubbly like on the nose at this stage in the tasting experience. I also notice a slight decline in the multitude of flavors compared to the first couple of sips, not necessarily becoming one noted, but definitely tiring out here near the end. My final sip is predominantly butterscotch forward as the oaky funk lingers, leaving me with the question that has lingered in my mind the entire time: Why does modern-day whiskey taste so different from this? TL;DR: creamy, complex, and unlike any example available on the shelves today Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour. This isn't the Old Grand-Dad of today, that's for sure. What I can say with utter confidence is that this smells and tastes utterly different than what you have on your shelf if you're sipping on James B Beam distillate, and it's leaps and bounds better, in my opinion. The bigger question now (and one I know I'm not alone in asking) is whether modern-day distillers can find a way back to what was with what is presently available to them. I believe it's possible—if we can revert the changes we've seen in grain, cooperage, and greed, and focus more on pot distillation and lower barrel entry proof . 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.

Established in 1924 on approximately 1,000 acres of land in Fayetteville County, Kentucky, Calumet Farm has entered it's centennial era and is celebrating accordingly. How? Well, with whiskey. While Calumet Farm Bourbon did not begin 100 years ago (strike a zero and add a two and you've got it), the centennial marks Calumet Farm's breeding and racing operations of thoroughbred horses. Yes, Kentucky is known for more than bourbon, in case you've gotten too wrapped up in bourbon that you forgot. Calumet Farm is here to remind you! With whiskey and a lineup of five new releases, to be exact, as stated on their website : "To honor the farm's 100th anniverary, we crafted out most exclusive lineup yet," said Tim Livesay, President of Western Spirits. "This Centennial Collection captures our commitment to excellence in every bottle - from our oldest and highest-proof bourbons to our very first rye." Out of the five releases celebrating the centennial, I was fortunate enough to receive a bottle of the 18-year-old bourbon, courtesy of the fine folks at Calumet Farm. The presentation is a show-stopper, and the description certainly has my attention: To mark such a historic milestone, this Kentucky straight bourbon whiskey is offered from the depths of our private reserve. Crafted at peak convergence for flavor and a robust, traditional Kentucky profile, this bourbon turly shows the patience and dedication it takes to be a champion. Having recently explored a blind line-up of hyper-aged whiskeys , I'm excited to dive in and see what Calumet Farm has to offer. Thank you again to Calumet Farm for the opportunity to explore through this release. Without further ado, let's dive in and taste the celebration. Company on Label:   Bottled by Three Springs Bottling Company for Western Spirits (sourced from Barton 1792) Whiskey Type:  Kentucky straight bourbon Mash Bill Percentages: 74% corn, 18% rye, 8% malted barley Proof:  118 ° Age:   18 years MSRP: $499.99 Further Identification:  This release includes a specially designed trophy-style decanter, deeming it the Trophy Decanter Release Nose:   Even before lifting the glass to my nose, I can smell this whiskey, and goodness, is it hefty. It's like a high humidity level of whiskey has just blown into my office. I'm immediately reminded of a packed dance floor on a Friday night filled with eager line dancers. Yes. The first several whiffs have taken me to old wooden floors in a dimly lit bar where the sound of cowboy boots shuffles to a choreographed dance. Oak is the foundation of this nose, peppery and effervescent. Worn leather and cherry oil, if such a thing actually exists, enter next, followed by deeply confident and classic bourbon notes: Tahitian vanilla, artisan caramel chews, and a mild Ceylon cinnamon. As I continue to nose patiently, I begin to appreciate the rhythm and flow of this pour. Deep inhales reveal tiny dried fruits, such as apricots and raisins. Mid-glass nosing offers oiled oak and leather, with a creamy and cherry-forward note. This experience is not lacking in complexity so far. After a proper distraction (take your pick on what proper may be), I'm rewarded with an abundance of creaminess. The effervescence seems to have evaporated, and in its place, a lovely silky texture in my nose has taken hold. Lovely buttercream frosting and baked apple coffee cake waft through as I near the end of my tasting, showing off its stamina, like the last one to leave the dance floor. The empty glencarin smells of tootsie rolls, hookah tobacco, and Kentucky mud. Palate:  Woo, okay. My lips are tingling before I've even swallowed the liquid, but, wow, a burst of dark cherries and baking spices is zipping around on my tongue. It takes me a second to gather what just happened and a second sip to gather more tasting notes: powdered sugar, green apple skins, anise, and a whisper of slightly burnt butterscotch. There is no doubt this is a robust pour. It's heavily spiced and leans generously on its age. The cherry notes, which I adore, only really tease, which has me wishing the oak would take a slight step back to let the fruit shine through. With more sips comes more baking spices, and a quick two-step of dark chocolate now—think 90%, slightly bitter. The linger is a bit drying but unique, like I just ate a hearty mushroom burger, no cheese, lots of mustard. Nearing the end here, the tastes continue to hold steady, not much in the way of swaying, but consistent, like a hyper-aged whiskey ought to be. The final sip is tingling and sweetly spiced, maybe, though, a bit more tired, not as dynamic as the start, like it's taking a bow after an 18-year tenure on stage. TL;DR: prepare for a spicy palate on this robust & all-encompassing pour Rating:  4/5 Really good. I want one of these on my shelf. This whiskey was clearly crafted with care and intended for celebrations. I can see this as a mantlepiece in homes and well-suited for special occasions, such as milestone birthdays or graduations. The whiskey itself will leave an impression on anyone, whether versed in whiskey or new to it. Simply pouring it into a glass leaves a mark. While it drank hotter than the nose suggested, I ended up rounding up my rating after trying a pour with a few drops of water, which improved things. Now, having quite a few experiences with this distillate, I fully admit that Barton 1972 stock generally drinks a bit hot for me. So, your mileage may vary, because palates vary from person to person, but I'm glad to have a bottle to enjoy and share. 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.

Established in 2013 as the original independent blender of cask-strength whiskey, Barrell Craft Spirits has released Batch 037, featuring some of the oldest stock seen in these annual releases to date. This is a core release in their batch bourbon lineup. Barrell Bourbon batches are the hallmark of our dedication to crafting innovatine, high-quality bourbons. Each batch is a unique expression of the art of blending, showcasing a diverse range of ages and styles. The flavor profile evolves with each release, and every batch is ensured to be distinctive and memorable. Blending sourced barrels may seem like a shortcut in the work that actual distillation truly requires. I say that's like comparing apples to oranges. Categorically, they are the same, but when you peel away the outer layers, they are distinctly different and worthy of equal appreciation. In my opinion, blending is just as crucial as distilling, and Barrell has been at the forefront of innovation, as well as consistency, since its inception. Crushable is the word I often hear when someone describes a Barrell release, which is quite a compliment at cask strength. In light of recent rumors about the future of Barrell, following changes and restructuring within the company, I was thrilled to receive an email from Barrell's representatives asking if I'd like to try Batch 037. Barrell has always impressed me with their blending artistry, and I'm glad to have the opportunity to continue tasting and reviewing their releases. So, let's get to it, shall we? Company on Label:  Barrell Craft Spirits Whiskey Type:  A Blend of Straight Bourbon Whiskeys Mash Bill Percentages: A derived mash bill of 78% corn, 18% rye and 4% malted barley based on the blending proportions Proof:  111.38 ° Age:   8 years (a blend of 8-15 year bourbon) MSRP: $84.99 Further Identification:  Batch 037 is blended from whiskey distilled in IN, KY & TN; the blend composition is made up of 8, 11 & 12 year Indiana bourbon, 13, 14 & 15 Tennessee bourbon, and 10 year Kentucky bourbon Nose: Upon first raising the glass to my nose, I notice a distinct softness, like steam rising off a summer-warmed pavement following a late afternoon rain. Delicate and absolutely fruit-forward, more like powdered fruit, reminiscent of dip stick candy packets, and leaning into the fruit punch characteristic, with a slightly engineered aroma. Ground cinnamon laces throughout as well as an earthy note, like creek water and silky mud squishing between my toes. Swirling the liquid inside my glass releases the scraped inside of a vanilla bean, cream cheese frosting melting on top of slightly undercooked cinnamon buns, and acidic fruit, now like a Granny Smith apple with really tough skin on the outside. The balance here is quite lovely; I don't feel disjointed in my experience, which is a good sign of a good blend. The only drawback is the absence of the traditional components of older whiskey, which is disappointing thus far, considering the age statements on the label. Perhaps a sip will reveal more of its age. Returning to the nose after exploring the palate for a moment, I find a unique note of vanilla yogurt and lime zest. Ah, okay, now there's a bit more age coming through: burnt caramel and newspaper ink. As I get closer to the bottom of my glass, I do notice more of the proof wafting up and tickling my nose hairs. Additional aromas come on through, a diner packet of black pepper and a pocket-warmed roll of sweet tarts. This is truly the definition of approachable, as is evident by my empty glass, which smells of honey rolls, milk chocolate, and chalky fruit punch. Palate:  Silky and sweet, fruit leads the way, strawberries mixed with tangerines and chunks of apple, sprinkled with a generous amount of table sugar, like Grandma forgot fruit already has a ton of sugar in it naturally. So, it's sweet. Mid-palate, I find cinnamon sticks, tart apple slices, and sour cream. Warmth hugs my chest after a swallow, which is a welcome surprise as the heat on the palate was very well balanced. The linger is moderate and has me clicking my tongue, a subtle sign that some drying may be taking place. After a few more sips, I find myself mentally applauding the blending techniques Barrell continues to showcase. This is yet another example of a crushable whiskey. Nearing the end of my tasting, the stacking of spice, pepper, and ginger begins to take over as the finish continues to close the circle on flavors with the dominant sweet fruits. My final taste is a tingly treat of spice and sweet. TL;DR: a welcoming and well-blended dram that gently urges you to sit back and relax Rating:  3.5/5 Good enough. There's something to enjoy here. For anyone who enjoys relaxing out on the porch, worries managed, moment dialed in, as a warm summer breeze dances across exposed arms and legs, this bottle is for you. The fruit-forward notes and soft mouthfeel have easily made this pour beyond crushable. The flavor profile does favor the oldest blending components here, so if Tennessee whiskey is not your thing, you may find this will not please your palate. Overall, however, this release is another excellent example of blended mastery. 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.

"Always remember that you are absolutely unique. Just like everyone else." — Marsha Mellows Russell's Reserve 13 year is back after a year hiatus with its spring 2025 release. Let's be honest, though, did you notice its absence in 2024? If you weren't living under a rock, then chances are Russell's Reserve 15 Year had your attention, your affection, or, at the very least, had you running around to liquor stores far and wide in 2024. It's okay to admit that you may have forgotten that Wild Turkey typically releases Russell's Reserve 13 annually, which they didn't do in 2024. So, the 2025 release is significant for a few reasons. One, it's following in the footsteps of its older sibling, who arrived late to the scene and took the limelight as if it were no big deal. Two, the proof on this release is the highest yet, and I know you proof hounds are swiping a bit of drool off your lower lips. It's okay, no judgment here. And the third reason this release should be marked as "kind of a big deal" is that this release will leave your wallet a little less full than perhaps you were anticipating. Although given the trend in the market, who's really surprised at the price hike at this point? All of that aside, the speculation that Wild Turkey may have put an end to their 13 year releases, following the smashing success of the 15 year release, has been put to rest. While I took to the page to write my thoughts on this release, my fellow co-writer (and generous provider of the sample I've been tasting) went to the screen. Nick breaks down this release in comparison to previous ones, offering his expertise in spoken form—a must-watch for both seasoned and new Wild Turkey fans. Let me know in the comments, did our experiences align? To be completely transparent, I haven't watched it yet, as I wanted to remain true to my own experience before hearing about another's. So, with that said, let's dive into the Spring 2025 release of Russell's Reserve 13 year! Company on Label:  Wild Turkey Whiskey Type:  Kentucky straight bourbon whiskey Mash Bill Percentages: 75% corn, 13% rye, 12% barley Proof:  123.8 ° Age:  13 years MSRP: $200 Further Identification:  Batch 6 comprises an unknown number of barrels aged at least 13 years and was released in the Spring of 2025 Nose:  The glass opens with a proofy punch, characterized by effervescence. Moving past the evident proof, I find rich baking spices, chocolate-covered coffee beans, salted pretzel dough, under-ripened plums, burnt brown sugar, and lime zest. Yes, the start here is a bit all over the place, and, to be frank, the burn in my nose has me setting my glass down for the moment. Now, I wait. . . . Returning to the nose after additional rest time has transformed the aromas into richer tones, with caramel and molasses now shining through. This is fruit-forward, leaning towards well-ripened stone fruits—plums, and cherries—but the oak continues to swing in and out in a distracting way. Swirling the liquid releases a vanilla note that has been hiding, apparently, with a quality reminiscent of saltwater taffy, complete with a wax paper wrapper. Patience, however, does wonders for the nose. The longer I sit with this dram, the creamier the aromas become. Like a first date, after the initial awkward thirty minutes (or an hour if you're me), a rhythm sets in and those involved begin to settle a bit. As the liquid in my glass lowers, it takes on more earthiness, reminding me of rippling prairie grasses and sun-drenched wildflowers, with a damp old rickhouse in the background. I wish the glass led with this bliss, rather than arriving only when the liquid is nearly gone. The empty glass smells of Nesquick powder, stale ground coffee, and fruit cup juice. Palate:  On first taste, I am blown away by the incredibly creamy palate. I find oodles of vanilla custard with ribbons of silky caramel and flakes of dark chocolate. It's chewy, which I love, and the oak isn't overpowering; it's found most prominently on the mid-palate. The back end palate is sweet and sticky, like a bowl of fruit punch with Granny Smith apple skins floating about. The linger is long and lovely. This Kentucky hug is holding on tight, and I don't mind in the least. Another sip reveals more sweetness, accompanied by a hint of spice, table sugar, plums, and cinnamon sticks. The creaminess is the star here, reminding me of the froth left at the bottom of a quickly consumed cappuccino. The linger is where I find the age—earthy funk, oiled leather, and pages in a well-used history book. Additional sips continue to take me on a fascinating journey of zig-zagging flavors. A moment of caramel quickly gives way to a pop of fruit, followed by a rush of baking spice, then transitions to a sweet vanilla syrup, and finally, a crack of black pepper. It's certainly keeping me on my toes, although I can't help but notice how unsure of itself this dram seems to be. Regardless, the creaminess remains consistent and does not falter. Nearing the end of the glass, I'm brought back to notes of milk chocolate, baking spices, and, perhaps because I've spent a long time with this pour, a touch of anise now. I think it's time to say goodnight to this dram, but not goodbye. I will be asking for a second date. TL;DR: a consistently creamy palate in a somewhat disjointed flavor profile Rating:  3.5/5 Good enough. There's something to enjoy here. This year's release had a hard act to follow, given its hiatus in 2024 for the elusive Russell's 15 Year . Perhaps this explains why the proof reached its highest point yet for these 13 year releases. Unfortunately, the higher proof didn't offer a "wow" factor for me, and instead resulted in a jostling of aromas and flavors. Time, however, is in this dram's favor, and it's my hope this will positively influence the idea that consistent greatness is achievable ... with time. I look forward to raiding my co-writer's whiskey study for a dram in the near future, if he doesn't sample out his entire bottle first. 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.

Does whiskey get better with time? Or does it get better with change? Is it possible to separate one from the other? In theory, time aids in change. The longer whiskey ages in a barrel, the more it should change. However, more time doesn't necessarily mean better. No one wants to sip on an over-oaked whiskey. Conversely, more change doesn't necessarily mean better either. Too many cask finishes and too much disturbance can sometimes result in a disjointed flavor profile. I've been fortunate enough to experience various examples of hyper-aged whiskey, from the incredible Redbreast 30 Year Dream Cask to the unparalleled Michter's 20-year , and several others in between . What I've come to conclude is that a delicate balance is necessary for these oldies to truly shine. With a curious palate intact, I've begun asking questions about distillate, cooperage, and barrel entry proof. How is it that a 30-year whiskey can result in such a complexity of flavor? Could it be the gentle flavors of Irish pot distilled whiskey marrying in perfection with the oak from its barrel? What makes one 20-year bourbon dance in a kaleidoscope of flavors while another, just two years younger, stand determinedly loud in its oaky age? Could it be a lower barrel entry proof? Or is it a lower rye mashbill? The answers to this thought experiment will likely not be found within the meandering mind of a whiskey reviewer, but they may be found in the exploration of hyper-aged whiskey. New England Barrel Company has joined the ranks of hyper-aged releases with their Founders Selection 20 year single barrel releases. These Tennessee distilled barrels are the rarest to date from the brand and a great example of why trusted NDPs are an essential thread in the fabric of this vibrant whiskey market. Thanks to the generosity of founder James Saunders, I've had the opportunity to spend ample time with the New England Barrel Company Founder Selection 20 year bourbon barrel TN109, and have deepened my understanding of distillate comparisons in hyper-aged whiskey. I'm thankful that New England Barrel Company sent along this bottle for the purpose of a review, with no strings attached , and that I can offer my honest opinion, dear reader. So, let's get to it, shall we? Company on Label:  New England Barrel Company Whiskey Type:  Straight bourbon whiskey Mash Bill Percentages: 84% corn, 8% rye, 8% malt barley Proof:  118 ° Age:  20 Years MSRP: $274.99 Further Identification:  This is barrel TN109 of the 2025 Founders Selection Nose:  The first word that pops into my mind is unctuous. Well-aged whiskeys have the capability of immediately inserting a texture into my nose, and this one has quickly checked that box. Funky sweetness in the form of stewed raspberries, thick vanilla syrup, and the bottom of a freshly baked cinnamon bun mix and mingle like it's no big deal. The fruitiness cannot be overstated, and the age is transforming what might have been a chalky sweetness into a vanilla cream cheese frosting, a sticky raspberry tart filling, and an overlaying hint of old leather, soft and worn, like an old armchair chilling in the middle of a damp and fragrant rickhouse. More fruit drifts out of my glass as I sit and swirl, crates of summertime peaches, warm and sweet and ready to be grilled. This nose is charmingly expressive. I'm ready for a sip. Returning to the nose after a sip has transported me into a note I sometimes get on hyper-aged whiskey: cheese. This is a particularly bright cheese, similar to sharp cheddar, perfect for melting in fondue, accompanied by a bubbling pot of caramel, a plate of saltine crackers, and a hint of ground coffee beans, fruit compote, and baked apple skins. This is so unlike any hyper-aged whiskey I've tasted, and I'm not going anywhere. As I approach the last of what remains in my glass, I'm confounded by the doughiness I find, even with so little liquid left in my glass. The empty glass smells of sticky fruit, melted milk chocolate, and the last warm breeze of summer. Palate:  The liquid coats every bit of my tongue, like velvet. Quite lovely, but that was all I could register on my first sip. Sometimes, the mouthfeel does that. With a second sip, I'm reminded that this is old whiskey, as the oak influence makes itself known through baking spices, fresh ginger, and black pepper. There's a tartness to the flavors as well, or maybe that's an "aliveness." The linger reminds me of the smoke you would taste on a rack of barbecue ribs. A few additional sips bring in the abundance of fruit I found on the nose, but it took some time, which makes sense—there is quite a bit of old oak to get through. What I'm tasting isn't fresh or candied fruit, but rather a pie-filling quality, with strawberry rhubarb and a generous amount of baking spices. As time passes and the liquid in my glass disappears, the flavors seem to marry and relax. Baked goods stuffed with gooey fruit fillings, perfectly blended with baking spices like cinnamon and ginger, are chewy, slightly doughy, and tremendously delicious. My final sip is the best yet, with well-integrated flavors, a pleasant warmth, a consistent mouthfeel, and a bright, long-lasting finish. TL;DR: an expressive and well-balanced sip from fruit to oak Rating:  4.5/5 Absolutely delicious. Enthusiast grade pour . Time is currency. Those in the whiskey industry undoubtedly are aware of this for reasons entirely outside of their control. In my opinion, patience leads to true precision. This release is an excellent example of those who trust the process and their palates, knowing that the reward will present itself over time. 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.

"There is nothing new in the world except the history you do not know." — Harry S Truman When you sip on the whiskey of today, you may also find yourself opening a door to a nuanced view of American history. Often, brands will feature a historical figure on their packaging, leaning into their unique history of whiskey-making as a way of meaningful marketing. Whether the stories are true and verified, or whether they're simply lore passed down from generation to generation, pouring a whiskey in 2025 usually comes with a history lesson or, at the very least, a good story. As an author, I'm often intrigued by brands that come with some kind of captivating history. Lucky for me, most do, including Jefferson's Bourbon . Founded in 1997 by Trey Zoeller and bourbon historian Chet Zoeller, Jefferson's Bourbon is known for being a blending house rather than a singular distillery. Sourcing bourbon from Kentucky, Indiana, and Tennessee, Jefferson's likes to push boundaries while remaining grounded in tradition. Maybe grounded isn't the best word to use here, given their popular Jefferson's Ocean release, where bourbon barrels were aged at sea, but you get my point. They're balancing heritage—what makes bourbon what it is (legal definitions, mash bills, barrels, etc)—with innovation. "I like to say we push the boundaries of bourbon without bastardizing it." —Trey Zoeller, quote attributed from The Daily Beast I'm not sure Trey's 8th-generation grandmother would approve of such language, however, Marian McLain is considered one of the earliest documented women in US whiskey history, so she might not bat an eyelash. In fact, she's the inspiration behind the brand Jefferson's, and she might very well approve of her 8x great-grandson's choice of words. Linguistics aside, I was pleasantly intrigued by Marian McLain's vibrant history, a discovery I equally enjoyed learning about through the leather-bound neck tag that came with this bottle. It's quite the story and will shed light on why I think she may not give two hoots about foul language. If you're interested, I provide a brief overview below. Following the American Revolution, and facing the war debt of those times, war-widowed mother of five, Marican McLain, saw the rise in demand for spirits and began distilling and selling whiskey. When the government placed a "whiskey tax" on the sales of the spirit, Marian refused to pay, needing every cent to survive, and was soon arrested and imprisoned for her offense. These records make her the first woman on record to sell whiskey in America — kind of badass, right? Excuse my language (maybe), Marian. The bottle up for review is the second release of Jefferson's Marian McLain blend, the first having come and gone in 2023. There are a few key differences that make this release a standout from its predecessor—notably, the shift toward roughly 62% 13-year Kentucky bourbon in the 5-barrel blend. There are also more finishing nuances compared to the 2023 release; the proof increased from 103 to 106, and the flavor profile has also transformed, which is understandable given the absence of Tennessee whiskey in contrast to roughly 21% in the 2023 blend. Also of note is the change in master blender, which was modified from co-founder Trey Zoeller to master blender Ale Acoha. "Creating Marian McLean was about creating a spirit that feels alive with history and heart. Each of the five distinct bourbons was selected for its unique flavor and complexity. As a woman in the craft today, it's rewarding to help bring attention to someone like Marian, who helped laid the foundation centuries ago." — Ale Acoha I'm certainly on board with this logic, and for that, I will absolutely raise a glass to Marian with any friend who will dare to share this bottle with me. A special thanks goes out to the folks at Jefferson's for the opportunity to taste their product. I'm curious to explore what this release has to offer, so let's dive in! Company on Label:  Jefferson's Bourbon Whiskey Type:  A blend of straight Kentucky & Indiana bourbon whiskeys Mash Bill Percentages: Undisclosed Proof:  106 ° Age:  9 years (a blend of 9, 11 & 13 year bourbons) MSRP: $300 Further Identification:  This five barrel blend includes Kentucky 13 year bourbon (62%), Indiana 11 year wheated double oaked bourbon (15%), Kentucky rye barrel wine finish (11%), Kentucky rye barrel rum finish, (6%), and Kentucky 9 year bourbon (6%) Nose:  Right away, I feel a warm welcome from the aromas wafting out of my glass. Silky caramel and juicy pineapples make for a familiar yet enticing start, alongside wheat germ pancakes, powdered sugar, and sliced caramelized bananas. If you're envisioning a brunch buffet, then you and I are on the same page, dear reader. As time passes, the aromas evolve into more of what you find in a spice cabinet, notably ground cinnamon and black pepper, which are now old and expired. Swirling the liquid in my glass releases a hint of oiled leather and coconut husk. If you imagine someone wearing all their jewelry all at once—necklaces, bracelets, rings, (you get the point)—then you have a great visual representation of this nosing experience. It has my attention, and it's likely to draw the attention of others, possibly even raising an eyebrow. Yet, so far, the layering of aromas is presenting cohesively. I'm curious to find out if the palate aligns, so onward I sip! Returning to the nose after several sips has sharpened the aromas; the proof is evident as I inhale, much more than before. It certainly has taken on a new form, though, rather quickly, with baking spices and apple pie filling occupying my glencarin. The empty glass smells of mocha latte foam and apple-scented candle wax. Palate:  Oh, wow. That double-barreled Indiana wheat component is singing on my tongue. It's softly sweet, with notes of melted milk chocolate atop graham crackers with a sprinkling of granulated sugar. Mid-palate brings in pineapples and shaved coconut before transforming seamlessly into cinnamon candy on the back end. The flavors are pronounced in a subtle and well-practiced way. On the linger, I find the most funk: wet leather, shaved oak bark, and slices of ginger atop a summer fruit salad. The only qualm I have currently is the slight drying effect on the back of my throat. So, more sips it is! As I continue to explore, the silky texture remains consistent. The age begins to layer onto my tongue, presenting with hints of soft leather, tobacco, and red fruits. This pour absolutely has kept my attention as it morphs into more savory notes of roasted tomato and chopped basil. Closer to the end of my glass, the sweetness loses steam as cinnamon and ginger become more chatty, drowning out the silky texture. My last sip is how my first sip ended, with cinnamon and spice loud and clear, but overall, I feel comfortable with where this whiskey has taken me. TL;DR: Old bourbon blends with unconventional components for an attention-keeping sip Rating:  4/5 Really good. I want one of these on my shelf. Story time: My co-writer asked me for my thoughts after my first tasting. I told him I was "surprised by it". Jefferson's Bourbon is a brand that I don't typically seek. I tried a few examples early on, and unfortunately, those experiences weren't positive enough for me to go back. When he asked why I was surprised by this particular bottle, I told him the ugly truth: "I wondered if the five-barrel blend on a mainly 13 year old whiskey was to cover up not-so-great 13 year old whiskey." Turns out, this isn't a cover-up at all but a great example of a well-done five barrel blend. To those new or returning to Jefferson's Bourbon, I highly recommend trying this. It's welcoming enough for those just starting their whiskey journey and will keep the attention of those who appreciate the skill that goes into a cohesive whiskey blend. 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.

Good Trouble Bourbon is on a mission to spread meaningful impact beyond what's inside a bottle. Founded by Dee M. Robinson, a Chicago entrepreneur and social impact advocate, the brand's focus is not just on how the bourbon tastes but also on connections and the impactful conversations you can find when you "look for good trouble"—a phrase rooted in activism and positive change. Guided by this mantra, the brand donates a portion of the proceeds from Good Trouble bourbon sales to Shine Your Light Foundation, a nonprofit focused on equity, inclusivity, and community programs. "Most brands only focus on what's inside the bottle, we're focused on what the bottle can inspire, since we know the bourbon is amazing." Additional accolades should be noted for the brand's transparency, as it publicly discloses where its bourbon is sourced, a practice not often seen among smaller whiskey brands. The label includes the DSP number (DSP-KY-10), which is Green River Distilling Company , the 10th-oldest licensed distillery that entered its revival in 2020. I would also be remiss not to highlight Dee's  perspective on bourbon , which many enthusiasts in the whiskey community would likely agree with: that bourbon can be a catalyst for conversation, connection, and positive social change. The limited edition release,  Trouble in Blues,  is inspired by the soul of blues and the heart of Chicago. This bottle pays homage to some of Chicago's blues legends, including Buddy Guy, Muddy Waters, and Little Walter, who sparked a movement in music history. In the press release for Trouble in Blues, Robinson says: With Trouble in Blues, we're raising a glass to the legends who paved the way—and inviting a new generation to honor the rhythm, resistance, and roots of this city. This bottle is our tribute to the sound that helped shape America. As a Chicago-area native with a professional saxophonist brother, I was certainly intrigued when Good Trouble reached out with a media sample for Trouble in Blues. I want to thank the team at Good Trouble for introducing me to their brand and allowing me to taste the bourbon inside. As always, this review is in accordance with the ATW editorial policy , which I tasted before spending time researching the disclosed distillery source. So, let's sit back, dim the lights, and see what this glass of Trouble in Blues has to say, shall we? Company on Label:  Good Trouble Bourbon (sourced by Green River Distilling Company) Whiskey Type: Kentucky straight bourbon whiskey Mash Bill Percentages: 70% corn, 21% rye, 9% malted barley Proof:  100 ° Age:  5 years MSRP: $169 Further Identification:  This is a limited edition release with only 445 bottles, some of which are signed by Chicago Blues legend, Buddy Guy Nose:  I'm pleasantly greeted by a sweet, oily note as I lift the glass to my nose, accompanied by classic notes of vanilla and caramel, a melody that invites me to settle in and explore further. What I find, as I sit and swirl the liquid around, complements my expectations in an exciting way: raspberry compote, cherry syrup, vanilla wafers, and a soft dash of cinnamon and clove. Digging my nose deeper in, I notice a note often found on longer-aged whiskies: soft leather and old books. The longer I nose my glass, the more the foundation of classic bourbon notes builds into sweet fruits, turning more candied, like raspberry Tootsie Rolls, with just a touch of overripe strawberries. I think it's time for a sip! What I find after a few sips supports the oakiness in this pour, amplifying the once-subdued cinnamon notes into a more robust crack of black pepper. As I near the end of my tasting experience, the fruit and vanilla take a back seat, and notes of cereal come forward, a lovely welcome against the sweet and spice. The empty glass smells of honeycomb, cappuccino froth, and Hershey Kisses. Palate:  Oh, this is easy sipping—silk on my tongue with little to no heat. The flavors are gentle but cohesive and align with the nose: vanilla, caramel, sweet tarts, and maraschino cherries. There's a gentle ginger ale spice with a dash of cinnamon, not overpowering, but a nice balance to the sweetness. The finish is medium in length and leaves a lingering warmth in my throat. There is a slight drying sensation on my tongue as I swallow and let the flavors linger, but nothing off-putting. Additional sips reveal earthy undertones, steeped tea leaves, and hay, as vanilla, caramel, and cherry continue to champion my taste buds. My final sip is as easy as the first, a perfect companion on a cold winter's night, like the easy yet emotive music of the blues. TL;DR: A delightful dram filled with all the notes one would expect from a well-composed bourbon Rating:  4/5 Really good. I want one of these on my shelf . Like listening to a blues song filled with expressive notes and lyrics, this pour mimics much of the same foundation. While it's not super complex, the flavors this pour offered demanded attention and are well-suited to the patient taster who can sit through a late set of expressive, unhurried notes. I'm impressed with my introduction to Good Trouble Bourbon and certainly have them on my radar for future releases. 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.

"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.