Tastes

The nose starts with Apple Jacks cereal then chamomile tea flowers followed by a mix of cinnamon redhots and bowling alley shoes with medium ethanol burn. The taste is a thin mouthfeel starting with a mix of sour apple candy and raw vegetal notes followed by a medium spice and bowling alley shoes with medium ethanol burn. Finish is short with a backdrop of soured apple cider, stale brown bread along with brewed chamomile tea that has steeped with a bitter orange peel too long. I’m not sure who thought this was ready because it’s young, astringent, with some light fruit, floral, bitter and smoky notes. Even worse than bottling up some young and rough whiskey for sale, I’m not sure who thought this would be worthy to compete in a $70 range. For the $70, I’d much rather pick up an OF 1920, JD Single Barrel Barrel Proof or Wild Turkey Rare Breed. A big thanks to @ctbeck11 for the generous sample for me to taste.

To change things up, @Bourbon_Obsessed_Lexington sent me a series of samples that have either shapes or some code on them to prevent me from being able to know what they are until after I’ve tasted them. Will I mistake a rye for bourbon or completely miss a finish, who knows, but I’m dying to find out so let’s continue this blind challenge with the vial that has a KY1 on it. The nose starts with caramelized peaches on top of Tahitian vanilla bean gelato followed by fruits of baked pear with star anise and blood orange then dark chocolate and circus peanuts before transitioning to spearmint, ginger, cloves, leather and old polished mahogany with medium ethanol burn. The taste is a medium mouthfeel starting with caramelized peaches on top of Tahitian vanilla bean gelato followed by fruits of baked pear with star anise and blood orange juice then dark chocolate covered peanut clusters before a medium spice that fades to spearmint, ginger, cloves, leather and old polished mahogany with medium ethanol burn. The finish is medium length with dark chocolate covered peanut clusters, poached pears, canned peaches, orange zest, toasted marshmallow, gingerbread cookies, leather and old polished mahogany. This is a very enjoyable bourbon that brings in all those traditional bourbon notes in a polished and balanced manner with some interesting spices, but the mouthfeel is thinner than I’d prefer, causing those flavors to lack the bold intensity I really crave in a great bourbon. So, Lex, what is this enjoyable bourbon that I’ve been sipping………………. Heaven Hill 6 year “Old Style Bourbon.” Woah!!! My mind is officially blown that a bottle of bourbon that costs around $12 can be so good.

When placing a whiskey order, there was a new option I hadn’t seen before to add a surprise for just $2, so I checked that option and eagerly awaited my new bottles and surprise. After the bottles arrived, I unpacked the bottles then proceeded to dig in those Styrofoam packing peanuts like I was a kid digging up play gems at those cavern exhibits until I found a mini bottle of this Mexican whiskey in there. Looks like it’s time to pull up that whiskey map, check off another country for my whiskey exploration and find out how this one tastes. The nose starts with a light acetone note that fades but remains in the background of charcoal grilled charred corn on the cob followed by poached pears along with a vegetal note close to cooked agave, vanilla pudding and roasted chestnuts with light ethanol burn. The taste is a thin-medium mouthfeel starting with a light acetone note that fades but remains in the background of charcoal grilled charred and buttered corn on the cob followed by poached pears along with a cooked agave, olive oil covered charred bell peppers then roasted chestnuts and gingersnap cookies with light ethanol burn. The finish is short with buttered popcorn, olive oil covered roasted bell peppers, gingersnap cookies and light acetone. This is a different take on whiskey that has almost a fusion of mezcal meets whiskey style to it that brings in charred corn, citrus fruits along with mezcal aromas that are young and slightly astringent, but overall enjoyable. I didn’t really care for it at first, but over a few tastings this has really improved and I think they are putting their own spin on whiskey instead of trying to mimic other styles. I’d like to revisit this distillery at an older age and higher proof, but for those of you that don’t care for mezcal, I’d recommend steering clear of this one.

To change things up, @Bourbon_Obsessed_Lexington sent me a series of samples that have either shapes or some code on them to prevent me from being able to know what they are until after I’ve tasted them. Will I mistake a rye for bourbon or completely miss a finish, who knows, but I’m dying to find out so let’s continue this blind challenge with the vial that has a circle on it. The nose is dense and rich starting off with fresh hot off the oven butterscotch caramel sauce that’s been poured over flapjacks that were cooked in bacon drippings then dark chocolate covered candied pecans followed by fruits of maraschino cherries, sautéed apples and candied orange peel that transitions to cloves, spearmint, nutmeg, high end leather jacket and old polished mahogany with high ethanol burn. The taste is a viscous mouthfeel starting with butterscotch caramel pudding, dark chocolate covered marshmallow, candied pecans followed by fruits of cherries jubilee, apple tarte tatin and mandarin orange that gravitates towards a high and drying spice before fading to cloves, spearmint, nutmeg, high end leather jacket and old polished mahogany with high ethanol burn. The finish is long with chocolate covered caramel pecan clusters, marshmallow fluff, mandarin oranges, apple slices, cherry jolly rancher, ginger, cloves, spearmint, leather and old polished mahogany. This is a fantastic example of great bourbon that brings in those traditional bourbon notes dialed up to a 10 that lures you in with a thick dense nose that you can get lost in, but must proceed to that viscous butterscotch pudding mouthfeel with citrus, buttery pastry before that high spice hits causing a slight worry but thankfully fades with those spices and old notes reemerging before that long finish. In a head to head match up against a Garrison Brothers Cowboy, this really shows some of those brash youthful cracks on the Cowboy and against my personal favorite of an Old Carter American 13-year Batch 4, this slightly edges it out as well. Now I really wish I had a bottle of that Kentucky Owl bourbon batch 10 to throw at this to see if it would best it as this is easily one of my favorite bourbons. So, what is this circle whiskey that I will need to purchase soon, kill the lights, drumroll, pyrotechnics and big reveal shows……………… Lux Row Double Barrel 12 year!!!!!! Haha, well good news is there is already a bottle of this in my house and now I just need to plot out another trip to Kentucky to go pick up another one.

To change things up, @Bourbon_Obsessed_Lexington sent me a series of samples that have either shapes or some code on them to prevent me from being able to know what they are until after I’ve tasted them. Will I mistake a rye for bourbon or completely miss a finish, who knows, but I’m dying to find out so let’s continue this blind challenge with the vial that has a diamond on it. The nose starts off with cherry coke and light banana followed by fruits of caramel apple pie and orange peel that transition to earthy dark chocolate, spearmint, peppermint, cloves, light leather and dusty oak with medium ethanol burn. The taste starts with a thin-medium mouthfeel starting with cherry coke and mashed ripe banana followed by fruits of caramel apple pie and orange peel that transitions to a mild spice that fades to spearmint, peppermint, cloves, leather and dusty oak with medium ethanol burn. The finish is medium length with flat cherry coke, mashed ripe banana, Granny Smith apple peel, light vanilla, spearmint, peppermint, cloves, leather, and medium tannic oak. This seems like an older bourbon that brings in those traditional flavors with some cola notes along with dusty oak that has a thinner mouthfeel than the nose suggests keeping the same flavors as the nose that starts fruity with cola notes before a mild spice in the middle that fades to those dusty notes before finishing medium length with cola, citrus, banana, spices and a bit more tannic oak than I’d like. An enjoyable pour, but it seems muted instead of bringing in those big bold in your face bourbon notes and isn’t as well balanced as I’d like which gravitates almost towards overly bitter notes on the taste and finish. So what is this diamond whiskey…… Sam Houston 14 year.

To change things up, @Bourbon_Obsessed_Lexington sent me a series of samples that have either shapes or some code on them to prevent me from being able to know what they are until after I’ve tasted them. Will I mistake a rye for bourbon or completely miss a finish, who knows, but I’m dying to find out so let’s continue this blind challenge with the vial that has a B4 on it. The nose starts with grade a dark maple syrup poured over fresh off the iron skillet flapjacks cooked with browned butter then comes the fruit toppings of sautéed cinnamon apples, brown sugar grilled peaches, light orange zest and maraschino cherries followed by dark chocolate covered candied pecans, ginger, and old vintage leather wrapped around antique polished mahogany furniture with medium ethanol burn. The taste is a syrupy rich mouthfeel starting with grade a dark maple syrup poured over those brown butter soaked, fresh off the iron skillet flapjacks then comes the fruits of sautéed cinnamon apples, brown sugar grilled peaches, orange sports drink and cherries jubilee followed by a mild spice that fades to dark chocolate covered candied pecans, ginger, cloves, nutmeg and old vintage leather wrapped around antique polished mahogany furniture with medium ethanol burn. The finish is long with dark chocolate oranges, honeycomb, toasted coconut, candied pecans, slight chalky orange flavor, a slice of hot apple pie with vanilla ice cream, high end leather boots and polished mahogany that lingers for minutes. Wow, what incredible and fantastic bourbon that you can tell it’s going to be great just based on that rich nose that brings in all those traditional bourbon flavors but ramps them to an 11. The taste is similar to the nose, keeping those traditional bourbon flavor notes at an 11 with a thick mouthfeel that has a mild spice and finishes what seems like forever. Alright, this seems to be gunning for a 5, so time for another head to head match with the Garrison Brothers Cowboy. Head to head it was close, but the Cowboy managed to come out on top and really bring out what I believe to be a Dickel chalky orange flavor that I’m not fond of in this one. If it wasn’t for that Dickel chalky orange, I think this would have topped the Cowboy, so if that doesn’t bother you, I’d say buy this mystery bottle. I have yet to guess on any of these blinds on what bottle they could be, but I feel like I can venture a guess based on previous experience with that old Dickel coming out in the middle and finish that this is a blended whiskey made up of Kentucky, Tennessee and Indiana over 15 years old and bottled by Barrell. Well time to email Lex and find out if I’m right that this is Barrell 15 and the email with the picture revealed shows ………………. Booker’s “Tagalong Batch” 2021-02. Well hot damn, I was way off! Alas, this is a stunningly good bourbon that Distiller expert tastings notes say there is a children’s vitamin flavor in it which must have been where I thought Dickel mixed with Kentucky. I also didn’t get any of that Booker’s burn that I normally find in it, but lesson learned and I probably won’t be trying to guess the bottle again in the future.

To change things up, @Bourbon_Obsessed_Lexington sent me a series of samples that have either shapes or some code on them to prevent me from being able to know what they are until after I’ve tasted them. Will I mistake a rye for bourbon or completely miss a finish, who knows, but I’m dying to find out so let’s continue this blind challenge with the vial that has a B3 on it. The nose starts with a medium rye spice with dill and caramel followed a freshly toasted pumpernickel bagel that fades but remains in the background of fruits of cinnamon applesauce, fresh picked cherries and grilled peaches that transition to spices of wintergreen, spearmint, cloves, leather and light oak with a medium ethanol burn. The taste is a medium mouthfeel that starts with a medium rye spice with dill and caramel followed with a freshly toasted pumpernickel bagel that fades but remains in the background of fruits of Granny Smith apple slices, cherries and grilled peaches followed by a moderate spice that slowly transitions to wintergreen, spearmint, cloves, nutmeg, leather and light oak with a medium ethanol burn. The finish is medium length with grilled peaches, apple slices, dark chocolate, fresh baked pumpernickel bread, ginger, cloves, spearmint, leather and light oak. Overall this is a very tasty whiskey that I believe is a bourbon with high rye content, but I could very well be mistaken. This is a very well balanced whiskey that manages to combine rye flavors with traditional bourbon notes that work well together with nothing out of balance, but could use a higher proof to really amplify those flavors and create a richer mouthfeel. Alright, so Lex what is this one, does it have a rye component or did I just drink too much rye the night before that managed to stick around too long………………….. O.H. Ingram River Aged. Um, wait, what is this brand I have never heard of? So, this is a blend of MGP bourbon and rye that is matured in a floating rickhouse in Kentucky on the old Mississippi River that was aged for 3+ years and then bottled at 96 proof. Well, I wish I knew about this one a while ago when my father in law asked me what my plans were for his daughter and I could respond that I plan to take good care of her by living in a rickhouse down by the river. Because really, what more could a parent really want from their daughter’s future husband but waterfront property and endless amounts of whiskey to drink?

The nose starts with a rich velvety cream cheese frosting along with a rich carrot cake followed by candied fruits of pears, apples and oranges followed by some light floral notes then some light spices along with light oak and a low ethanol burn. The taste starts with a rich velvety cream cheese frosting mouthfeel with a decadent carrot cake followed by candied fruits of pears, cherries, apples and oranges then light floral notes followed by milk chocolate, light spices, slight tannic oak and a low ethanol burn. The finish is long with chocolate, cream cheese frosting, carrot cake, lemon drop candy and light barrel spices that linger for minutes. For only 44.75% this is one of the richest mouthfeels I’ve ever experienced and can’t recall tasting cream cheese or carrot cake on any other whiskey. There is an incredible balance on this one with that cream cheese combining with fresh baked cake, candied citrus, floral notes and barrel spices that finishes long and demands another sip. This was enjoyed with friends and was the highlight of the night beating out the competition of Michter’s 10 year rye, Old Carter Rye, Chicken Cock 15 year and Elijah Craig Barrel Proof. It’s a shame I missed out on these as the secondary has priced these over $800 now, but I’ll be on the lookout if the bourbon gods were to smile on me and place one in a dusty liquor store for that $250 retail price.

To change things up, @Bourbon_Obsessed_Lexington sent me a series of samples that have either shapes or some code on them to prevent me from being able to know what they are until after I’ve tasted them. Will I mistake a rye for bourbon or completely miss a finish, who knows, but I’m dying to find out so let’s continue this blind challenge with the vial that has a B1 on it. The nose starts with fresh out of the toaster cinnamon raisin toast followed by fruits of apricots and baked apples along with dark chocolate covered pralines that transitions to red hot candy, leather and light oak with light ethanol burn. The taste is a thin mouthfeel starting with cinnamon raisin toast followed by fruits of apricots and Granny Smith apple peel along with cocoa nibs that transitions to a light spice that slowly fades to cloves, ginger, leather and light oak with light ethanol burn. The finish is short with medium charred whole wheat toast, apricot jam, Granny Smith apple peel, ginger, cloves, cocoa nibs, leather and light oak. Overall, this is an easy drinking and enjoyable whiskey that I’d guess was tragically bottled at a lower than ideal proof which has thinned those traditional bourbon notes making them harder to recognize outside of apple and barrel char. I’d really like this to be at a higher proof to improve that mouthfeel and bring out bolder flavors as there is nothing off-putting about this whiskey besides its thin watery profile. So what is this whiskey that would be so much better at a higher proof…… Basil Hayden Toast.

To change things up, @Bourbon_Obsessed_Lexington sent me a series of samples that have either shapes or some code on them to prevent me from being able to know what they are until after I’ve tasted them. Will I mistake a rye for bourbon or completely miss a finish, who knows, but I’m dying to find out so let’s continue this blind challenge with the vial that has a B2 on it. The nose has a medium astringency that stays in the background of notes starting with butterscotch pudding along with fruits of baked apples and orange zest followed by dark chocolate covered pecans, medium roasted coffee beans, leather and medium oak with high ethanol burn. The taste is a medium mouthfeel starting with butterscotch pudding along with fruits of baked apples and orange zest followed by a high mouth drying spice that slowly fades to blonde espresso, ginger, cloves, leather and medium oak with high ethanol burn. The finish is medium length with blonde roast espresso, dark chocolate covered pecans, apple chips, orange peel, burnt whole cloves, ginger, leather and medium oak. Overall, this seems youthful with an astringent nose masking those traditional bourbon notes followed by a taste that starts pleasantly with butterscotch and citrus before gravitating towards a high drying spice that seems like a mouthful of cinnamon and black pepper before finally fading into a pleasant medium length finish with some light coffee and traditional bourbon notes. I think this was probably bottled too early and would have improved greatly with some more time in the barrel, but still not a terrible pour to enjoy. So what is this mystery whiskey that needs a little more time in that barrel……… Ezra Brooks “Old Ezra” Barrel Strength 7 year. Edit: Turns out I have a second blind sample of this with a square on it and recognized it rather quickly. I added enough water to proof it down to 50% and all the spice and heat faded to reveal a creamy butterscotch with the same notes and a medium burn. This is quite delicious proofed down and keeps up with my Bardstown Goodwood Walnut Brown Ale finish now. 2.5 to 3.75 with water.