Tastes

Doesn’t quite match the butterscotchy depths of Maker’s 46. Doesn’t reach the intensely dark, rich charred oak explosion of Old Forester 1910. But for under $20 this bottle damn near gives them a run for their money! If you are a double barreled enthusiast like me then Jim Beam Double Oak makes for a great daily drinker.

Deep and intense nose. Loads of oak, chocolate, vanilla, caramel, unabashedly barrel house in aroma and flavor. Spicy hot finish with a warm lingering hug. An absolute steal at $17.99

Amplified Maker’s Mark! Plenty of brown sugar and vanilla, thick coating mouthfeel. Has a surprising amount of heat and a spicy vanilla finish. Batch #18-02

Buttery caramel, the occasional taste of vitamins (not off putting to me) , char, and something intangible and extremely enjoyable, similar flavor profile of a McDonalds caramel sundae strangely enough, which I enjoy. Light in body and very drinkable.

Dusty corn, light caramel, Dr Pepper, Cherry Coke, some light baking spice. Mellow and pleasant, flavor is a little mild but I blame the lower proof. I get the Centrum vitamin thing, it’s weird because once you recognize it you can correlate vitamins and light caramel if that makes sense. It’s enjoyable for an 80 proof whiskey.

Starts off as a cinnamon bomb when first opened, then settles into a sea of damp musty oak and vanilla after it’s had time to breathe. Hey Plenty of dense oak, cinnamon, sawdust, brown sugar, vanilla, leather, sweet black coffee, intense brown butter and butterscotch. Rich and mouth coating. Spicy and warm, very soothing long finish

“Calandros Market single barrel store pick” Very rich nose, leather, vanilla, butterscotch, oak, red berries, cola, short slightly spicy finish. Very nice

Bold, rich, and hotter than the fire of a thousand suns. Cherry preserves, leather furniture, cola, caramel, peach cobbler, black coffee, dark brown sugar, lemon zest. Finish is warm and lingering, also slightly astringent. The absolute alpha male in the Buffalo Trace rye mash bill hierarchy.

Has the soft full bodied mouthfeel of a wheated bourbon with the spice and complexity of rye. Very complex, almost hard to nail down. Finish is very long. Baking spices, unsalted butter, toffee, Brachs butterscotch candy, cola,peach cobbler, warming and just slightly astringent.

Deep ruddy brown color. Char, banana bread, baking spice, toasted marshmallow, pound cake, vanilla pudding, warm caramel, slightly floral, just a hint of dill in the background. Very rich and full bodied