Tastes

Have I mentioned lately that I really like Wild Turkey? The Russell family puts out consistently good juice with a discernible style, and this single barrel offering is no exception. The usual WT qualities are there - lots of rye and spice, a little caramel sweetness (but not overpowering). This particular expression also has a loamy kind of nose - smells like freshly turned, slightly mossy soil in the background. There's a very pleasant touch of earthy must on the palate, plus a distinct black licorice note. The finish isn't super long, but it sticks around a bit. Good stuff in the awkward turkey-shaped bottle.

My dad was Jim Beam guy; used to buy White Label by the handle. He'd fix himself a bourbon and water (or two, or three...) every evening, and on hot country Texas afternoons, he and my Mema would sit out on her porch and enjoy a cool-me-down iced bourbon and water. Since I couldn't partake, I usually got put on drink-runner duty, which by middle school really meant I was refreshing their glasses and sneaking a few sips of my own...so suffice it to say the Jim Beam flavor profile is one I've got in my bones, and for years I just assumed was what all bourbon tastes like - sweet caramel and vanilla, with some spice and that je ne sais quiois earthy funk. That said, the basic bottling is also thin, young, and a little uninspiring to the more developed palate...but Bonded solves those problems with extra aging and being bottled at a higher proof. This is what Beam can be - a sweet-earthy nose of vanilla, caramel, and forest floor in autumn, with a sparky, punchy palate that conjures up Red Hots candy, a milk chocolate-and-caramel covered vanilla cookie, yeasty bread, and a bit of petrichor and old leaves. At $20 a bottle, this is a great value find and a versatile workhorse bourbon that sips fine on its own, but has enough backbone to work well on ice or in a cocktail.

It seems a little odd to be sampling a dram named for the dead of winter on such a perfect late spring day in the Midwest, but the sunshine isn't diminishing the loveliness of what High West has crafted here. This is a nicely balanced marriage of spicy, punchy rye with a port finish - there's baking spice, black licorice, and a bit of carrot cake, but also red berries, nuts, and cream cheese frosting. I might personally gravitate to EH Taylor for favorite rye honors, but this is a beautiful achievement, too, and probably the best High West offering I've had the pleasure of tasting.

And a rather high 4 stars, at that. My favorite bartender at my favorite whiskey bar lists this among her favorites, and she's definitely on to something here. Deceptively smooth for 100 proof, the nose is earthy-sweet and spicy, with an almost funky caramel, black pepper, and hints of peppermint (not candy, but the herb itself). The palate starts off with a little boozy heat, but that gives way to a chewy caramel, almost mushroomy savoriness, pepper, spice, and mint. The finish is medium-long and smooth, with a little bit of charcoal to be found. This is one of the least sweet bourbons I've had, and I love it for that.

We're prepping for our move to rural southwestern Wisconsin over the summer; it'll be a big shift, from life in a small apartment on the Northwest Side of Chicago to living on a micro farm outside of a small town. A good change in many ways, but a big one just the same. I decided to prep my palate by trying out the most well-regarded Wisconsin whiskey, produced within an hour or so of where we'll be living. The nose is immediate - this is a really fresh, crisp caramel covered apple sprinkled lightly with spice. Vanilla comes in next. The palate is remarkably smooth for only being a five year old bourbon; lush and buttery, with dulce de leche, apple, corn pops cereal, vanilla, a hint of cinnamon, and a dark chocolate dusted finish. If life in Wisconsin is as good as this bourbon, we're in for a great time!