Tastes

Nose: Dill, basil, thyme. Slight camphor. There's a note reminiscent of freshly rubbed hops - I didn't initially recognize it as such until I read a review that said it. Once I noticed it, I was taken back to the hop storage room at Sierra Nevada, picking up a bunch of hobs, rubbing them between my hands, and giving them a big ol' whiff. There's some sweetness in the back - slight vanilla and brown sugar. Oak comes through, though not making any big waves. Mint. Dark chocolate covered strawberries. Graham crackers with a touch of cinnamon and nutmeg. Some fruits, but nothing crazy. The finishing process here is helping tamp down some flavors while highlighting others. Slighty earthy in the very back. A little unique, but nothing crazy. Palate: Sweet basil, thyme, dill. Vanilla with a touch of white sugar. A little oak. Mint chocolate chip ice cream, cigar tobacco. Nutmeg, clove, allspice. Strawberries. Faint roasted nuts. There's an almost ashy, earthy thing going on that I can't quite put my finger on. A little bubblegum character, too. Some bitterness, as well, though not entirely from the tannin. Apples - sweet and tart. That ashy, earthy note is parsing much closer to dust and leather now - also deeply toasted, almost burnt peppercorns. Maraschino cherries. Mid palate focused with solid upper palate development, though not much lower. Mouthfeel is medium light. Finish: Herbal, slightly vegetal, and slightly bitter. The oak is a little more apparent, though not by much. Evolves into fire-roasted bell peppers, cumin, toasted black pepper, smoked paprika, chipotle powder, all alongside bright, sweet lemons and mint. Cream pokes in, along with classic vanilla and sugar. Everything sort of fights for center stage, with things never fully integrating. Medium-long length - there's some solid oil content here. Other notes: As a resident of Chico, CA, I have a bias towards Sierra Nevada. In fact, their barrel aging facility is just down the road from the office I work at (when not quarantined, that is). When I first heard of this, I was intrigued. The concept seemed interesting, if not completely unheard of in the booze world. And it's mostly paid off - enough so that I'll definitely be keeping an eye out for their other expressions, especially the non-finished ones. I don't know that I'd be able to recommend this to many people, but if you're into rye or things with unique finishes, this might be worth picking up. Solid execution.

Nose: Brown sugar, vanilla-flavored canned frosting with that slightly metallic note. Oak, but not in the charred sense. Pine and lemon oil. Ginger. Apricot, banana, strawberry. Slightly vegetal - there's almost a sweet Allum thing buried in there - think Vidalia onion. Letting this sit for a minute in the glass and acclimating, I'm reminded of the 13-year Dickel BiB release with that characteristic dark fruit and sweet cream thing, though much younger smelling. Palate: Brown sugar, vanilla, light oak. Sugar-covered raisins like you get in some breakfast cereals. Pine, rosemary, and thyme are showing, along with big bright citrus notes - extracts and oils. Cooked down blueberries like you'd use on pancakes, stewed prunes, figs. Banana with peanut butter. Tart cherries. A little black pepper and cocoa, maybe some roasted chestnuts. Flavors are relatively well integrated, though the low char means it presents a little different to what you'd normally expect. Many would find this quite "bright" and/or "young"/"green" with plenty of upper palate, some middle, and not much lower. Very unique pour overall. Light mouthfeel, light light tannin. Finish: The ethanol shows up, along with those bright citrus oils. Pine, rosemary, thyme, mint. Vanilla, sweet cream, and a slightly buttery biscuit note not dissimilar from a good Irish, however short lived. Cocoa and coffee poke in a little. Things ride out on that creamy vanilla and pine. Medium length finish due to the decent oil content. Other notes: Over the course of this review, I realized that the overall character hinted that this was aged in barrels with not much char and that the spirit itself had a uniquely Tennessee character - and I was right. No. 1 char on the barrels and distilled in TN. And as noted previous, some may find that this presents younger than it is. While 6 years isn't pushing any limits, it's not necessarily young, either. This shows a unique combination of no chill filtration alongside very low char. Would I buy this again? Maybe - it's a little expensive for what it is. Would I suggest this to anybody? Only those seeking something a little different and off the wall. Otherwise, the novelty here may not be all that interesting.

Nose: Slightly smoked salmon, brine. Cereal grain, honey, black pepper. Camphor, slight phenol. Green apple and grape. Slight overcooked caramel, browned butter. Faint soft fruits. Smoke and earth, but understated. Palate: Vanilla, brown sugar, faint oak. The bourbon cask is evident in the best way possible. Smoked meat. Mint, camphor, slight phenol. Fennel, arugala, faint canned black olives. Earthy peat and smoke. Under-ripe banana. Tannic black tea - over-steeped. Palate properly balanced to the style - not a bunch of lower palate but I'm not missing it here. Medium-light mouthfeel. Finish: Pop of ethanol, mint, honey, and vanilla. Cream. Things shift and the fruit takes a backseat to fennel, anise, and a touch of oak - maybe even charred. Some citrus oil comes out, along with tannic bitterness (with just a hint of texture) - there's that over-steeped black tea note again. Medium length finish. Other notes: I jumped into the deep end orignally, seeking out peat and aggression. A friend (older and much wiser than I) suggested I give this a try quite a while back and I've loved it ever since. The modest level of peat means that I can introduce almost anybody to this stuff and while they may be initially taken aback, they find this approachable and - often - enjoyable. If you're used to your Highlands or Speysides, your Japanese or higher-end Irish, or you like a solid mid-range bourbon, this is an easy suggestion for your first peated expression. Even better, because of how excellently crafted it is, being both complex and sublte, you'll enjoy coming back to it. I know I do.

Nose: Honeyed toasted grain, green apple, slightly floral. Hints of sweet vanilla. Herbal, sweet bell pepper, grape, slight black pepper. Soft fruits. The faintest suggestion of that musty pot still funk. Slight minerality. Palate: Honeyed grain, green apple, green grape. Fresh thai basil, thyme. Anise, vanilla. Slightly vegetal. Lightly tannic. This is lots of upper palate, with less middle, and almost no lower - excellent for the style. Also classic pot still musty character, but again, subtle. Light mouthfeel as well. Finish: Finish begins with honeyed grain, vanilla, and cream. Little hints of black pepper and oak pop in and out. Basil, anise, and green apple/green grape fade in, then everything slowly fades out on those notes. Medium-short finish. Other notes: While speysides aren't necessarily my bag, this definitely delivers on that flavor profile. This is a good reminder of what happens when you go for subtlety and nuance, instead of ALL THE FLAVORS CRANKED TO 11. My notes here are absolutely shorter than they often are, and the rating may not be super high, but that's not necessarily a bad thing! An excellent "background" whisky - something you sip on while enjoying time with friends or being otherwise productive. While I may not always have a speyside in my cabinet, this is definitely one of my top choices when I'm looking to fill that spot.

Nose: I immediately whistled - this is what you want from a cask-strength bourbon. Classic notes turned up to 11. Charred oak, vanilla, more caramel than brown sugar, though there's some molasses floating around in there. Black pepper and smoke. Rich chocolate, leather, and mildly aromatic pipe tobacco. Creme brulee. Star anise, nutmeg, clove, cinnamon. Strawberry, banana, mango. This doesn't nose like the proof would suggest - it's still intense, mind, just not throwing me around as much as I was expecting. Cherries, roasted nuts. Sandalwood and citrus. Some buried rosemary and thyme are in there, too. Palate: It's all there - vanilla, caramel, charred oak. Moderately dark chocolate. Barrel bite and tannin, though not much bitterness, probably because of the intense rush of flavors in the glass. Clover, cinnamon, nutmeg, black pepper, smoked paprika. Proof is absolutely evident on the palate with a quick kentucky chew really kicking things into high gear. German salty licorice is in the back palate, though still cohesive with the rest of the profile. Persimmon, under-ripe banana. Faint toasted cumin coming through. Well balanced overall, filling the lower, middle, and upper palate pretty well. Medium mouthfeel, with solid oil content. Finish: Big, bright, effervescent ethanol, black pepper, chipotle chili powder, charred oak, vanilla extract, and nearly burned caramel. The end. Just kidding. Though the proof is at almost mouth-numbing levels, there's an almosth menthol/phenol character coming through as a result. Wintergreen, too. Slowly we get some fruit characteristics - think more sweet, less acidic like banana, mango, over-ripe strawberry, etc. All the while, the ethanol is dying down. Eventually we have this lightly minty vanilla whipped cream on bitter chocolate ice cream with roasted peanuts. Those all slowly fade out, leaving you with textbook bourbon flavors. Medium-long finish. Other notes: Save for Larceny, there isn't a single Heaven Hill product I've had that hasn't genuinely impressed me, though even Larceny is well-executed. If the next ECBP edition I get my hands on lives up to these last two, it'll join the ranks of my favorite high-proof Beam expressions a la Booker's and Knob Creek Single Barrel Reserve 9 year, as well as favorites like Weller Antique 107 and Woodford Reserve Master's Collection Batch Proof. Bulleit Barrel Strength fits this category, too. ECBP is exactly what I want in a high-proof bourbon. More balanced between typical bourbon characteristics than I was expecting, this is a lot of fun while still having a high level of craftsmanship and refinement. Like I recently said about Booker's - I may not always seek out this specific release, though I will definitely try to have an ECBP in my cabinet at all times.

Nose: There is a distinct dry, charred oak character jumping out, along with some toasted, fresh cracked black pepper. Chocolate covered strawberries and bananas. Clove, nutmeg, allspice. Vanilla and brown sugar are here too - absolutely classic bourbon, make no mistake. Salted, toasted nuts/seeds. The slightest herbaceousness. Letting it sit for a minute to match room temp and open up reveals more fruit - peach, apricot, etc. Salted caramel. Suddenly getting sweet cream - imagine the smell of any custard pie (like pumpkin) topped with whipped cream as you're about to bite down. And a faint touch of orange zest. Palate: Barrel-heavy, vanilla, brown sugar. Dry, but not overly so, with some excellent texture. Sweet orange, cream, clove, cinnamon, nutmeg all taking turns here. Hints of pre-packaged chocolate pudding, maybe a touch of new leather? The proof is evident, though isn't kicking me around. Well balanced overall, though maybe a bit less lower palate than I'd like. Mouthfeel is surprisingly light to medium-light. Finish: Finish starts with sweetened whipped cream and vanilla. Oak and tannin are around for the fun. Salted caramel shows up, along with a bit of ethanol. Toasted cereal grains and salted caramel come in, as well, with some faint black licorice. Very straightforward experience. Medium length. Other notes: The first time I had this, I was reminded of some of the 2018 releases of Booker's, as well as a few bottles of Knob Creek single Barrel 9yr. And I'm not mad about it. This leans into an oak-heavy bourbon profile which I personally tend to prefer. My gut told me this has a higher proportion of malted barley to rye and I was surprised to see I was right - 12% of the former to 10% of the latter. That can tamp down some of the spicier elements of a high-rye offering, though still retains some dimensionality that you get with, say, a wheated bourbon. This is an excellent execution of a straight-forward bourbon. It's not trying to do anything crazy or new, it's just a refined version of what you'd want. Well done.

Nose: Phenol, smoke, brine, and citrus oils. Smoked bacon. Seaweed, green bell peppers, green onions. Reasonable proof here helps this perfume the area around you. Wintergreen, mint, etc. Basil and thyme. Soft vanilla cookies with just a little icing are under the surface. Fresh cut grass in spring. Lightly toasted cereal grains. Subtle European-style chocolate (ie the type without butyric acid). Wonderfully balanced. Palate: Smoke, phenol, lemon oil, mint. Toasted cereal grains much more prominent. Sugar cookies with lemon icing. Cream and cheese - there's a hint of funky bleu cheese buried way deep in there. Pepper. Pickled vegetables. Smoked paprika, toasted black peppercorns. Cask influence is coming across as vanilla and brown sugar sweetness - had to double check and was right that this is mostly first fill bourbon cask. Wine cask influence is also present, though certainly not as forward as the bourbon. The phenol and smoke are certainly up-front, though they don't dominate the experience. Lots of middle palate, with a moderate amount of lower. The upper palate is struggling to break through, though there are flashes there. Moderate mouthfeel with plenty of oil content. Finish: Smoke, ash, and phenol a la Chloraseptic. Mint, sugar, and that slight lactic tang both are present. Gears shift a little as the wine cask shows up and plays with toasted honeyed cereal grains, nuts, and vanilla. Things slowly coast out on a splash of white and black pepper, cocoa, and banana, with a little tannin that keeps things interesting. Medium length finish. Other notes: I had been searching for a bottle of peated Bruichladdich for a long time and finally found this. Absolutely lives up to my expectations. If you want a comparison to the big three of Islay, if you were to make a continuum and put Laphroaig 10 on one side and Ardbeg 10 on the other, this is at around 70% toward Ardbeg. It still has its own identity, mind, and I would say that the concept of the big three should really be the Big Four - this stuff absolutely stands on its own and reaffirms my desire to get a few different expressions of Octomore. Maybe not a permanent resident in the liquor cabinet, but damn close.

Nose: Classic bourbon - if you've had any of the Booker's or Knob Creek Single Barrel Reserves, you know what direction this goes. Heavier on the char, oak, and dark brown sugar, there's some vanilla going on as well. Plenty of berries and fruit - think blackberries, borderline over-ripe strawberries, banana, etc. Dusty, well-work leather - I'm reminded of an old baseball glove my dad had. The ethanol really helps this jump out and presents very intense and "hot", even on the nose. Dark chocolate, roasted nuts, and campfire smoke. Some buried rye notes - though subtle, they are present. Palate: Just a big wall of oak, char, tannin, nearly-burned caramel, and potent vanilla extract. The high proof and oil content are evident, which alongside the tannin really helps this cling and evolve. This is absolutely dusty corn sweet, but heads in the direction of being a little drier. Again, dark chocolate, salted roasted nuts, and well worn leather are all here. Tangy, lactic dairy - buttermilk gets close. Black pepper, smoked paprika, and chipotle powder can be found, as well as a little rosemary and dill. The heat almost reminds me of crushed garlic and horseradish. Still some fruit, though quite subdued. Medium mouthfeel. Mid and upper palate heavy, though some of the barrel notes help fill in the bottom end. Finish: Big hit of ethanol, wintergreen, and tannin taste/texture. The aforementioned oil content means this hangs out for a minute. Olives show up - green ones with pimento, but also canned black ones. Lemon oil, rosemary, thyme - I do a baked salmon that I'm reminded of here. Charred oak and vanilla take center stage while things start to calm down. Sweetness is present, but not a driving force. Cocoa powder. Things coast out on char, smoke, ethanol, and dusty corn sweetness. Long finish. Other notes: I went to a new liquor store and asked for a bottle of Booker's. I didn't realize that I would be getting the second-ever edition of the stuff. A special bottle to me, as it shows what they were toying with early on. This provides an excellent point of comparison for later editions, as well. This is certainly not for everybody - you'd need to be a fan of high proof Beam bourbons to buy this particular bottle, as relatively it's far less refined and "accessible" compared to later releases. That being said, I really like this stuff. Though it doesn't unseat my favorite Booker's of all time (2018-02), it's certainly a worthwhile bottle to pick up. I wouldn't go out of your way for it unless you're dead-set on having every bottle ever, but if you come across one and you're on the fence, do it. It's a fun ride. Due to the limited nature of Booker's releases, it's hard to say I'd have one on-hand at all times, but like most others I'd be glad to have one of these in my cabinet at all times.

Nose: Brown sugar, vanilla, barrel and char. Big char, in fact. Dusty books, leather, cocoa. Roasted, salted peanuts. Earth. Lemon oil, slight wintergreen. Dried thyme. Nutmeg and oregano. Biscuit-y. Palate: Brown sugar, vanilla, barrel, and big char. Biscuits with butter and the smallest bit of honey. Oranges. Leather, chocolate, baking spice, and some apricot/banana. Proof is absolutely evident, though it might not be for everybody. Not overly sweet - leans into the dry side of things. Fairly well balanced palate from top to bottom. Medium heavy mouthfeel. Finish: Big. Chocolate, citrus, hot cinnamon, nutmeg, black pepper. Chewy. Tannin and char way out front. Earthy. Things turn down a bit and oak and barrel bitter poke out. Dried herbs and olives. Woodworking dust. Dense, rich cream shows up, and everything just hangs out and slowly fades away. Long finish. Other Notes: This is absolutely Booker's. This gets into the ballpark of their 2018-02 release, thought not quite. An excellent high-proof bourbon, though not for everybody. I try to always have at least one Booker's on hand and have yet to be disappointed, this edition included. Solid buy.

Nose: Vanilla, fruit, sugar. Banana chips. Oak. Lactic tang. Prunes. Cereal grains. Slightly herbal, though not by much. A touch of baking spices. Palate: Honey, caramel, vanilla. Figs. Icing. Browned butter and honey. Dense and rich. Nutmeg, allspice, the slightest black pepper. Smoked paprika. Lower and mid palate are out front, with not much upper palate, though I'm not mad about it. Slight maple quality happening. Medium-light mouthfeel. Mild tannin. Finish: Maple, browned butter, roasted salted nuts. Vanilla and oak. A pop of ethanol shows up, and then things shift into lemon and lime, mint, dill - there's the rye herbaceousness. Apricots, too. Things slowly fade off on that fruity/vanilla/sweet note. Medium length finish. Other notes: I first got hip to Dave Phinney by way of Splinter Group, and his Savage and Cooke label is an excellent follow-up. Whip Saw rye is one of my all time favorite whiskies, and the DNA from that is all over this. A little more refined, less sugary sweet, and overall more complex, this is a lot of fun. Well executed, and something I would very likely buy again.