Tastes

A real exercise in contrasts: the nose is caramel silk, with tiny pop rocks of shoe varnish rye; then it hits the tongue and the back of the throat, and it’s a fireworks display of bright white cinnamon spice, with a blazing hot, mouth-tingling, hourlong finish. Not my favourite Turkey, and likely overpriced, but definitely interesting. Also, is it a reach to say that distiller Jimmy Russell’s palate might not be as sensitive, at age 80, as it once was? Because this tastes like it was selected by a man who wants to taste the biggest possible flavours bourbon can offer.

Shocked by the initial complexity of this. Roasted almond, rich and spicy dried fruits, gooey caramel and creaming soda on the nose. (And, in the distant background, hints of clove and maybe mushroom). Hot, spicy sugar in the mouth which lingers through a deep finish. A potent and compelling blend. Every time I have some, I love it more.

Palpably less interesting than the richer, creamier original version. But for the $50 you’ll find it going for in Australia, it’s tough to beat. Smooth at the start, smooth at the finish. Ideal for when you’re in the mood for a neat bourbon that won’t challenge your delicate senses.

Drank this at a country pub who didn’t realise they’d stumbled upon a rare gem. Absolutely stupendous—rich, creamy nose; a potent, oily, caramel mouthfeel and a lingering finish. Wish I’d made them an offer for the rest of the bottle.

Reading other reviews of Old Ripy makes me wonder if I’m drinking the same bourbon. On the nose, it’s a soft, gentle vanilla and toffee corn kernel. Those muted scents are surprising, because Ripy explodes on the mouth like caramel rye fireworks. I’m not typically a fan of hot, spicy ryes, but the balance exhibited here is superlative. In short, it’s worth the price of admission.

Classic Beamish caramelised banana on the nose, but with a hot spice too note. A surprisingly robust pepper spice on the tongue, and the characteristic dry wood of a higher rye count in the mashbill. I see the appeal for others. Because I’m not much of a rye guy, and the spice seems a bit OTT to me, I’ll pass. Also, it’s really boring.

So potent and explosively sweet that it’s almost overwhelming. How is it so smooth on the finish though? It’s like magic. Is it the best bourbon in the world? I don’t think so. But I’d definitely take someone seriously if they argued it was.

On the nose, toasted corn. On the tongue, some corn that fell in a bucket of wooden floorboard polish. On the finish, sort of spicy corn. As an experiment in the limits of corn, it’s acceptable. As a bourbon, it’s bog average. If it didn’t have on point graphic design, the price would be about 1/8 what it currently retails for. At its actual price? It’s borderline unethical.