Tastes

Definitely Willett. Sweet on the nose with cane sugar, chocolate, and astringent rye. The palate is a little spicy where the rye comes in strong, very sweet with a hint of cherry. Finish is a lasting rye burn. Not bad.

On the nose it's classic old forester. Char, banana, and brown sugar on the nose. The palate it very smooth and sweet with a nice cherry note to finish. A really good pour, but I still prefer the 1910 and 1920 over this expression.

On the nose, the ethanol hits right off the bat, with hints of chocolate and mint. The palate is sweet, but at the same time spicy with an ever building burn. The finish is decent, but leaves an earthy after taste.

On the nose it's sweet and oaky, moreso than the average ECBP, with brown sugar and a hint of cherry. On the palate it's smooth for the proof, but the heat is there. There are baking spices and the hint of cherry from the nose comes through. The finish is long with a nice Kentucky hug.

The nose is fruit forward with cinnamon apples and pear, but with a hint of malt and cereal. On the palate it's rich and heavy with caramel and brown sugar. Initially the spice is light, but it begins to build more and more for a long lasting finish.

The nose is OVERWHELMINGLY maraschino cherries with hints of chocolate and oak. The palate is red hots, chocolate covered cherries, and a perfect balance of spice. The finish is cherry fading into oak and leaves you wanting more. Maker's Mark really blew this one out of the park. I want more!

Spearmint and ethanol on the nose. Palate is sweet and peppery. Finish is surprisingly short.

The best of the ASW line. Nose is ethanol forward with heavy brown sugar, and pepper. The palate is thick with heavy mouthfeel. I get oak, spice, and caramel. Finish is medium long.

All I get is pepper. It's hot, overly so, with wood and pepper. Finish is pepper. Not great.

Sweet but thin. The color is very light. The palate starts sweet with a hint of pepper. Finish is short.