Tastes

So, this appears to be the same brand that re-released the WM Tarr label that has re-branded themselves without UK football coach Stoops. Tried as part of a store tasting, was told 5-6y KY straight bourbon that I’m guessing is sourced from Bardstown Distilling Co. Pretty one dimensional but well executed. Nose is very sweet with elements of vanilla, corn syrup and oak. Palate has some rough edges that could be smoothed out with age. Finish basically over as soon as it starts. Falls into the “another young KY bourbon” category. Value? Could be almost an existential argument but I would much rather have almost any $20 bottle from an established KY distiller that is more carefully blended to smooth out the edges and add some personality. This looks to be about $50, which is a complete bust for me. Of note, they have a 101 proof version finished in French oak that actually brought some personality. Its sweetness was dialed back with the spice of French oak (sandlewood like qualities) coming through. At $60 it is the better buy in my book I for those looking to branch out but won’t be following me home unless sale prices bring it into the $45 range.

Messing around in the new app - tried to use flavor tags but they don’t do this justice. Wound up pouring a few from a friends bottle while talking music theory and plucking guitar strings. To be clear - I know little to no music theory despite 13 years of violin and an on-off relationship with guitar. Obsessed (a habit/fault of mine) with understanding chord structure, I would like to offer some half baked parallels. Most chords can stand on 3 (or even 2 notes). If you want to create tension or get a little spicy then a 4th note can jazz things up. Speaking of jazz - why stick with a major or minor diatonic scale when swashbuckling pentatonic scales and stealthy modes can make schizophrenia sound like it makes sense. This whiskey does all of that. The 8-9y rye is hardly young. Unsure if the dustier/attic qualities come from the rye or the 14y bourbon. This exudes age and complexity in a way that leaves you thinking this could be a barley legal rye (Russel’s Rye single barre style - but aged). No doubt the price is steep but this is on my list to Santa. The fruit, spice, dark sugars and long finish check all of my boxes - holiday or year-round.

Full disclosure, I’ve never had an Australian port (activate @cascode but I’m imagining a smoky, richly sweet and slightly mineral swath of notes. This has a nice tawny color to it and a slightly shy nose. Sweet, soft notes of cornbread, honey, caraway, rye and red berries. There are some sharper bits from the oak and alcohol to keep it balanced. The longer it sits the more rye-dominant it becomes and maybe some chocolate and tobacco pop out without much trace of those aforementioned berry notes. Somewhat hot with a strong herbal rye presence and a big, unexpected pop of cinnamon stick. I’m searching for port notes and maybe with a bit of water there are some pomegranate and cranberry notes, but they’re pretty buried. This really needs water to be approachable. The heat dials back quickly and the viscosity improves. That cinnamon stick still hits up front but potpourri notes follow along and a slightly floral element blends with the wood and vanilla extract on the finish. Where the rye was sourced from is a toss up, but I wouldn’t be at all surprised it it is Canadian although @PBMichiganWolverine mentioned MGP. The bourbon is almost certainly Barton but who cares. This is hot as hell and gets more interesting with water but lacks the wow factor I expect from this price range. Regardless, I tip my hat to @PBMichiganWolverinee for going out on a ledge with this one. If the aroma from the empty glass matched the palate I’d buy a bottle myself but the palate was just a bit of an attack on my senses. Demerit for price.

Stewed apples, vanilla, caramel, light oak, clover, eucalyptus and rye bread with caraway seed Sharp and a tad thin but absolutely exploding with flavor. Vanilla, white pepper, cayenne, apricot and a pleasant buttery, yeasty note with just a touch of oak on the medium finish. This is really good but won’t be for everyone. It is so close to the green label Seagrass - and clearly cut from the same DNA. It lacks the viscosity and the swell of fruit and molasses notes, which is to be expected with this being the unfinished base. It pains me to say that this isn’t all that far off from the 16y Gray Label Seagrass. Sure, the extra $200 gets you more viscosity and a bit more maturity with less bite. Also unclear how much variation there is with these SB picks but would easily reach for one once the Seagrass(es) in my cabinet [are] empty. What a find and a big thanks to @ctbeck for sharing!

This came via a friend who is all calm on the outside and full out death metal on the inside. Only guy who I know that broke his hand in residency by punching a wall. Absolute hell of a guy. A medium, orange-tinted amber. Thinner appearance. Nose bursts with butterscotch and bread notes - something of a leavened dough. The latter yields a bit of yeast funk. Herbs and spices start to come out next - bay leaf, thyme, tad of eucalyptus. Earthy clay, dried cherry, slight tobacco. Youthful and grain forward - as in 2 years youthful (but no way to say for sure). There is a more coating feel than expected based on proof and appearance. The palate is a tad hot but not harsh. Following the youthful yeast funk the doughy rye notes the spice sets in - dare I say a bit of pumpkin spice latte. Plenty of light caramel, bit if fresh cut apple to round things out sweetly. Maybe a bit of a hot buttered rum or kettle corn finish. Does this make me think GWAR? Can’t say that it does. Frankly speaking, all I know about GWAR I learned from the film Empire Records around 20 years ago. Talk about flicks that I couldn’t tolerate as my current self (and may reveal faults of my former self). There is probably a dash of hormonal, teen spirit here - and maybe that’s where the nipple piercing, costume-wearing, death metal stuff kicks in? Sort of like sweaty socks and oily faces - this just needs more time. Like 10 years. And on that note, I’m pretty sure I would have called the cops on my former self and will take a moment to reflect on the divine mercy that has gotten me this far…

I think the claim to fame of this offering is that, once upon a time, it was one of the few 6-8y, 36% rye MGP mash bill products out there. To anyone who had never tasted such a thing (much more spicy - dill, pepper, cardamom and almost a cedar note rather than oak) it would likely change hearts and minds. Fast forward 5 years, after never being able to find the stuff, and the shelves are littered with the same offering under 20 different independent labels. I’m sure the owners would argue that theirs is different, but it’s not. Classic high-rye MGP bourbon. Probably worth $60-70 uncut and at full proof but not a dollar more. If you can’t find it (which I generally cannot) then any 36% rye MGP bourbon will. Personally I would take cask strength Belle Meade, which is richer and sweeter than this, any day. No longer unique, I struggle to see how this remains so sought after.