Tastes

Nose: Fruits, honey, vanilla (maybe) Taste: mild sherry oak, fruity, hints of honey, a bit nutty, maybe a trace of vanilla. Maye a hint of ginger. The honey notes seem to be a little more noticeable in the finish. Definitely not a smoky scotch. Flavor profile stays pretty consistent sip to sip and over time in the glass.

Nose: fruity esters, mild oak, some maltiness. Taste: citrus mix up front, a little bit nutty, faint malt, hint of sherry Finish is moderately long, with some mixed fruit and nuttiness continuing. A faint wine-ish note is there with a hint of vanilla. After a few minutes the finish gains a little more sweetness. Moderate dryness throughout. It's good, but I can't say this is a favorite of the limited selection I've tried thus far. I got a flicker of some chalkiness that I think may be more of a mineral thing. Having said that, it's a very faint note and doesn't linger. Flavor profile seems to deteriorate a little after some time in the glass.

In the nose I got that distictive note that I found so distasteful about whiskey when I was much younger; sort of a sour whiff that I can't describe other than that. On the palate, it was fairly mild, traces of caramel and vanilla with a slight sour note as well. On the upside, I didn't feel the urge to spit it out. It was drinkable, and I can say that there was at least some enjoyment as the finish faded softly even though it was not very long. I am glad I only poured a couple of sips. I'm even more glad that it wasn't my money that was spent to buy this stuff. Having said that, it's a good thing that I got to taste it. It's like going to a fine restaurant and ordering a dish you've never had: you may or may not like it, but it's great adventure either way!

Spice and oak in the nose, and that continued into the taste. I would call it peppery. There was some caramel in there, but the spiciness was the prominent element. The sweetness was more subdued than many other bourbons I've tasted. Finished with spice notes prominent at first, then slowly drifted into oak and then a soft vanilla. This bourbon was decidedly different from the prominent "oak & vanilla" flavors of so many other bourbons. For me, it didn't work very well. Update 2-28-21: finally got around to trying this one again, and I like it better this time.

Maybe I'm oblivious at times, but I didn't know this whiskey had rye in it the first time I tasted it. Figured it out pretty quick. For me, the rye gave it a sharpness that I didn't care for, as in too much spice (pepper, or something). It finishes nicely though, and I could get used to it. But that's the thing: with so many other bourbons and whiskies out there, why push yourself to get used to something? To each his/her own; this one isn't for me.

The nose on this one gave me some grassy notes, which I found strange for a bourbon (and no, I had not been mowing grass). I also got some faint vanilla, a touch of caramel, and a hint of oak. The taste was sweet, with vanilla and caramel leading the way with the oakiness largely subdued. The bourbon finishes sweet as well: maybe too sweet. Definitely the sweetest of those I've tried.

Vanilla, oak, and caramel in the nose. On the palate I got oak and vanilla up front, caramel and a touch of leather also. Finishes soft with lingering vanilla/caramel.

MIld oak up front, a disappointing nip of bitterness following the oak (probably just my palate that day), then the vanilla takes hold and the ride gets much better after that. Finishes nice and easy with a mellow sweetness.

To be candid, I struggle with bourbon. For me, the heavy oak and vanilla notes often overshadow the subtle flavors such that it's difficult to pick them out. Having said that, Booker's hits some pleasant notes beyond the oak and vanilla. There's bits of leather in there, maybe a bit of molasses or caramel, and a little spiciness. This sips nicely, neat, despite the high proof. Add water if you wish. This one's just shy of 3 stars.

Pronounced oak notes, rivaling Woodford in that way. For me, the oak overshadowed the vanilla notes at first. The vanilla gains ground in the middle and finish, along with some brown sugar.