Tastes

Introduction Maker’s Mark Cellar Aged saw its inception in 2023 and is now three consecutive years in. Both the 2023 and 2024 releases have been great bourbons, but unfortunately they tend to be prohibitively expensive once they are marked up on secondaries. It’s not uncommon to see bottles going for around $250–$300, which is a lot to spend even on a very special Maker’s Mark release. But looking at the 2025 bottling, I’m seeing prices anywhere from $160 up to around $300, so it does seem like the average is starting to drop a bit, which is a good sign. I really thought I had already written a review for 2024 Cellar Aged, especially since I’ve had this bottle open for over a year and it was running on empty. As life has been a little hectic, tragic, and generally upside down this year, it turns out this one slipped through the cracks. Luckily, I had just enough left in the bottle for one final pour and proper review, which is what I’m doing now. For context, this is the last pour from a bottle that’s been open about a year, so some of the edges may have mellowed slightly compared to a fresh crack. Nose Right away, the nose shows a strong hit of ethanol that matches the 59.7% ABV. Once you smell past that initial heat, you start to pick up some of the familiar Maker’s Mark notes: sweet vanilla, plus creamy milk chocolate that gives the nose a softer side. However, what really stands out here is how tannic and dry the oak comes across. The whole nose takes on a pretty noticeable tannic bite from the oak, which dries the nose compared to the more sticky-sweet character I usually get from Maker’s Mark releases at lower proofs. Going a bit deeper into the glass, there is a little bit of fruit in the form of overripened cherries. They’re not bright or tart; they’re darker and softer in character. On top of that, there is some baking spice present, predominantly cinnamon. Taste The taste opens with a bit of sweetness on the front, but almost immediately you get a tongue-tingling spiciness that sets in and stays with you throughout the entire taste. That tingle reads as cinnamon, and it never really lets go from the front of the palate all the way through to the back. Alongside that, there is a pretty assertive layer of tannic, dry oak that is present across the entire taste. It’s actually surprising how dominant the oak is here, especially compared to the 2023 Cellar Aged, which I remember as being significantly sweeter. Once you get past the overall spiciness and dryness, some of the softer notes begin to show. The milk chocolate from the nose does appear on the palate, and it’s joined by a buttery toffee note. These lend some sweetness and richness to the mid-palate, but they never quite overtake the oak and spice. In the background, there is also just a tiny hint of the darker, overripened cherry from the nose. The dry, spicy nature of the taste, driven by the tannic oak and cinnamon, really dominates the experience, and most of the other flavors end up playing second fiddle to those two. Finish The finish really dries up. That once creamy milk chocolate character from the front of the palate turns into more of a bittersweet dark cocoa powder on the back. It almost drinks like a mix of bittersweet dark chocolate and coffee grounds as it lingers. The cinnamon carries all the way through into the finish. The oak brings in a bit of char here. The finish is long-lasting, and the whole experience is supported by a very thick, viscous mouthfeel from start to finish. Conclusion This 2024 Cellar Aged release is very different from the 2023 bottling. I’m more of a fan of the sweeter Maker’s Mark special releases, and the 2023 Cellar Aged fit that preference better for me. The 2024 version, by contrast, shows a much drier, spicier, more oak-driven side of Maker’s Mark. In that sense, it’s interesting and worthwhile, because it reveals a facet of the distillery that a lot of people won’t see, especially given the cost of entry with the Cellar Aged line. That said, at this point in time, this 2024 bottling is more than a year old, and if you go out looking for one now, you’re unlikely to find it anywhere close to SRP. With secondary prices around $300, it’s hard to honestly recommend buying a bottle at that level for what you’re getting here. It is, however, definitely a different experience than most Maker’s Mark releases. Overall, it’s still a fine bourbon: high proof, with bite, character, and a thick mouthfeel. I just don’t know that I’d really see myself suggesting people go out and actively hunt this one down at the end of 2025, especially at current secondary pricing.

Introduction Last year’s Grain-to-Glass releases from Heaven Hill really surprised me, especially the wheated and non-wheated bourbons — both turned out to be far more impressive than I remembered. Going into the 2025 lineup, I assumed I had picked up the standard Grain-to-Glass expressions again… only to discover that Heaven Hill actually released two parallel lines this year: The standard Grain-to-Glass series, and A First Edition Limited Release, fully matured in Chinquapin oak. What I have in hand is the First Edition Chinquapin non-wheated bourbon. And since the Chinquapin Wheated version was excellent, I’m genuinely excited to see how this one stacks up — and equally motivated to hunt down the non-Chinquapin bottles now that I know they exist. Nose The nose opens with an immediate hit of juicy, candy-coated red apple — sweet, a little tart, and surprisingly vibrant. Beneath that, a layer of charred, tannic oak develops, carrying a deeper, darker tone. As it opens further, the oak folds into notes of cinnamon-dusted pecans, with the char giving those pecans an extra roasted quality. Overall, the nose balances fruit, char, and warm spice with impressive clarity. Taste The palate begins with that same juicy red apple, bright and flavorful. It fades quickly, giving way to a noticeably dry and spicy mid-palate, revealing just how much rye is in this mash bill. Before the halfway point, the flavor shifts into roasted pecans, followed by a strong swell of tannic oak. It doesn’t tingle much at first, but as the taste progresses the spice intensifies. Toward the back half, the cinnamon finally kicks in — a warm, tongue-tingling spice — followed by a touch of citrus. True to the nose, the citrus is orange pith (not sweet, not bright, slightly bitter), and it works well with the drying oak and rye spice. Finish The finish actually starts with a brief return of that juicy red apple, softened by a touch of sweet honey — but this fades quickly as the rye asserts itself. From there, the finish becomes more tannic, but in the way of black tea leaves rather than pure oak. This moves into a warm layer of cinnamon, giving the finish a dry, mildly prickly close. It’s not extremely complex, but it is long, clean, and consistent with the high-rye structure. Conclusion Interestingly, this First Edition Chinquapin-matured non-wheated bourbon stands almost perfectly parallel to the wheated version in overall quality — which wasn’t something I expected. The bright, vivid apple character adds a distinct dimension that sets it apart and makes the pour honestly fun to explore. Despite the rye-heavy mash bill, it remains balanced and enjoyable: dry, spicy, tannic, but also unexpectedly fruity at key moments. Even as a limited release, it’s still findable at retail. At $120–$130 SRP, it’s not inexpensive, but the craftsmanship and uniqueness justify the price. Meanwhile, the standard (non-Chinquapin) 2025 Grain-to-Glass bottles appear to be trending closer to $100, which is fantastic news — especially now that I’m determined to track those down as well. Overall, this is a well-built, distinctive bourbon that comfortably earns its place next to the wheated expression. Highly recommended at retail for anyone who enjoys exploring bourbon profiles shaped by rye, unique oak, and standout fruit notes.

Introduction Heaven Hill’s Grain-to-Glass line made a big impression on me last year, with the 2024 wheated release becoming one of my favorite bourbons of the entire year. This time, though, I ended up with something different — and even more unique. For 2025, Heaven Hill is running two concurrent Grain-to-Glass lines: the standard annual series (Straight Bourbon, Wheated Bourbon, and Rye), and the Specialty Barrel "First Edition" series, which explores more experimental woods. The bottles I picked up belong to this specialty branch and were fully matured in Chinquapin Oak, an American oak variety known for adding richer spice, deeper tannin, and warm, bready sweetness. At 52.5% ABV, this 2025 First Edition Wheated Bourbon comes in lower than last year’s release, but with its unique barrel profile and limited nature, I was excited to dive in and see how this new direction compares — and I’m already planning to track down the standard 2025 wheated release for comparison. Nose The pour opens with a surprising rush of ethanol, making it seem higher proof than it actually is. After a minute of air, the heat subsides and the body opens up with fruity, yeasty, and softly sweet notes. Brown sugar, a touch of vanilla, and a hint of cinnamon lead the way. Darker fruit appears on deeper nosing—over-ripened cherry, dried apricot, and a bittersweet citrus note reminiscent of orange pith. A faint dry roasted nut shows up at the very back of the nose, though it remains subtle behind the fruit and citrus. Taste The palate begins with a strong foundation of brown sugar and vanilla that runs through nearly the entire profile. The mouthfeel is notably viscous, adding a slightly yeasty character that, when combined with baking spice, suggests something like a cinnamon roll without icing. Past the halfway point, the bourbon dries out and the spice ramps up. The cinnamon becomes more pronounced, and a clear tannic oak presence emerges. A bittersweet orange pith note appears on the back half, carried by the bourbon’s dense, coating mouthfeel. It comes across like a thick, bitter orange oil—more citrus peel than fruit, without the sweetness of marmalade. Finish The finish opens with a strong hit of tannic oak, immediately taking the lead. A brief thread of vanilla carries over from the palate before fading out. As the finish develops, a mix of orange pith and gentle spice appears—bittersweet citrus with a mild peppercorn-or-cinnamon warmth. Toward the end, as everything dries, a faint dry roasted nuttiness emerges, echoing the nose and rounding out the fade. Overall, it’s a medium-length finish: oak-forward at the start, briefly sweet, mildly spiced, citrus-tinged, and ending on a subtle nutty dryness. Conclusion This First Edition Specialty Barrel release is a strong and layered showing — complex, thoughtfully constructed, and very different from the classic Grain-to-Glass profile. While I still give a slight edge to the 2024 wheated release, this chinquapin-oak expression stands confidently on its own, offering a fresh take with deeper tannin, warm spice, and a more experimental finish. Because this is part of the Specialty Barrel series, it sits parallel to the standard annual Grain-to-Glass offerings, which means I’ll definitely be seeking out the regular 2025 wheated bourbon as well. The differences in crowd ratings suggest subtle profile shifts that I want to explore. The First Edition bottles are still obtainable depending on stocking days, and while they come at a premium SRP, the limited nature and unique maturation make them worth the pick-up. Overall, this is a distinctive, well-balanced wheated bourbon that adds an exciting new dimension to the Grain-to-Glass lineup.

( Reposted because.. much to my dismay I accidentally deleted this review while trying to modify it in the Distiller app ) Introduction: Many years ago, one of the first bottles of bourbon I ever bought myself was Maker’s Mark — and it’s been a staple for me ever since. I’ve collected every Wood Finishing Series release and every Cellar Aged bottle without missing a beat. So imagine my surprise walking through my favorite local bottle shop and spotting a bottle I’d never even heard of: the Maker’s Mark Lost Recipe Series. No website announcement. No social media posts. Nothing. Somehow, I completely missed Edition 1 and am only now catching up with Edition 2. This release comes in at 55.45% ABV (110 proof) and uses the Archived French Mocha Stave. With its profile and proof, this bottle looked promising — and I was eager to dive in. Nose: The dominant note is rich, dark, overripened cherry, supported by Maker’s signature vanilla. Dark chocolate naturally follows, matching the mocha stave. An earthy, herbaceous spice — closest to clove — adds depth. Deeper nosing reveals a sweet, dark “mocha latte” character: coffee, cream, mocha, and caramel drizzle. Sweet, layered, but not cloying. Taste: The palate opens luxuriously, like chocolate-covered cherries or dark, overripened cherries draped in creamy melted dark chocolate. It’s decadent and rich without becoming heavy. By mid-palate, vanilla enters smoothly, lifting the flavor and adding creaminess. Toward the back, the profile dries slightly with tannic oak and a hint of herbaceous, rye-like spice. The mocha stave reappears as bittersweet dark cocoa powder, contrasting the creamy chocolate from the front. Finish: The finish begins with a burst of tongue-tingling cinnamon — the first true baking spice note in the entire pour. Dark cocoa powder carries through strongly, supported by tannic oak and a faint leather note. As the finish fades, a final flash of bittersweet stewed cherry emerges — a perfect echo of the palate’s opening. Long, structured, and incredibly satisfying. Conclusion: This is one of the most memorable Maker’s Mark releases I’ve ever tasted — and easily one of the most compelling bourbons I’ve had in recent memory. It shows remarkable depth, complexity, and balance for its 110-proof point. Not as hot as any Maker’s cask strength release, but honestly, this proof feels perfect: full of character without overwhelming heat. If Edition 1 is anything like this, the Lost Recipe Series is going to be a must-follow line. If you see Edition 2 at retail, don’t hesitate. Buy it. You won’t regret it. It’s sweet, tannic, chocolate-laden, dark, layered, and beautifully composed — a standout bourbon well worth the money.

Introduction: Highland Park has long been one of my favorite distilleries. Whenever someone asks for a single-malt recommendation around $50, Highland Park 12 is my go-to. Even their rare misses are still pretty damn good. A previous Cask Strength release didn’t land for me, so I was hesitant about this new limited release Cask Strength: Heather edition — but once it hit U.S. shelves at retail, I couldn’t resist giving it a shot. Nose: The nose is dominated by campfire smoke — not savory peat, not acrid, but a dry, open-air fire quality that sits heavily over the glass. Beneath that smoke is a very faint layer of vanilla bean and a light suggestion of sweet liqueur, something reminiscent of cognac or brandy. Still, the smoke is unquestionably the main voice here, overshadowing most subtleties. Taste: Peat smoke runs through the entire palate, but it’s never harsh or meaty. Instead, it leans sweet and almost floral, like a campfire with marshmallows roasting over it. The front of the taste opens with slightly charred, roasty marshmallows, followed by a note of honey-roasted nuts — light, fleshy, sweet, and gently smoked. The back half of the palate shifts dramatically: tannic, charred oak takes over, and then deep, dark stewed berries emerge. They’re not bright or tart, but slightly bitter, likely from the sherry influence. This fruitiness appears only on the back, making for a surprising and memorable transition. Finish: As the taste fades, the mouthfeel turns powdery — typical of high-proof whiskies as they dry the palate. The finish is dry with a faint echo of dark berries, but tannic oak quickly becomes the focus. Dark cocoa powder adds a semi-sweet, bittersweet depth. Thanks to the 63.6% ABV, the finish is long, steady, and satisfying. Conclusion: This is an excellent release. At its $80 SRP, it’s an absolute no-brainer — complex, surprising, and beautifully executed. It takes unexpected turns in both the palate and finish, yet remains unmistakably Highland Park. It’s also far peatier than most of their core lineup, but remarkably smooth for its 63.6% ABV. In a blind tasting, I’d never guess the proof. This is easily one of the more memorable single malt releases I’ve tried in recent years — a true standout.

Introduction: I’ve never had a Basil Hayden that really blew me away. They’re fine — some a little better than others — but none have been exceptional. Still, the idea of combining Basil Hayden’s typical sweetness with a touch of smoke caught my attention. The bottle isn’t overly expensive, so I decided to take the plunge and see what this one has to offer. Nose: The nose is a little odd at first. There’s peanut brittle and salted caramel up front, but underneath sits a smoky layer that doesn’t read as peat — more like hickory or fire-pit smoke. The smoke even brings a faint floral edge, which feels unusual and slightly out of place. Overall, the nose comes across as sweet, nutty, and gently smoky. Taste: The palate opens softly, echoing the nose with light peanut-brittle sweetness and a touch of milk chocolate. It’s faint and matches its 80-proof delicacy, making complexity hard to find. Midway through, the profile dries out and picks up mild baking spice. The chocolate deepens toward the back, turning darker and a bit chalky as the dryness settles in. Finish: Most of the “subtle smoke” promised in the name appears here — more fire-pit than barbecue, with a bit of tannic charred oak and a whisper of butterscotch right before it fades. The finish is short-to-medium, light on sweetness, and leaves only a gentle warmth. A higher proof might have added the extra depth it seems to need. Conclusion: Basil Hayden Subtle Smoke isn’t offensive or overly strong in any one direction, but that restraint costs it complexity and body. A higher proof could have brought more character to what’s otherwise an easy, middle-of-the-road sipper. It’s fine for a casual campfire pour — something to drink while talking, not to talk about. For around $50, though, there are plenty of bourbons offering more flavor and depth.