Toasted citrus, oak and burned sugar, long tannic finish

Carmel and black pepper. Super unusual

The oak on the nose hits you like a ton of bricks. There’s brown sugar and lemon, too, but much more subtle. The palate is thick and full of wintery flavors. It’s sweet, but not overbearing, with plenty of woody, slightly smokey notes to balance it out. Finish is long and spicy. An excellent bourbon and a must-try for any Wild Turkey fan.

Nose- Heavy charred oak, honeyed bread, sweet caramel, banana, rosemary, dill, baking spices Palate- dry oak, dill, rye spices, cocoa powder, caramelized sugar, apples, vanilla Finish- Long, oily finish with notes of Toasted oak, baking spices, and sweet fruits Big, bold, and beautiful. Fantastic bourbon. The nose is complex and gets better with time, with a perfect balance of sweet, spice, and oak. The palate is very similar to the nose, perfectly balanced. The sweetness and rye spices compliment eachother well, and getting a lovely apple note as well. The finish is, as expected, extremely long and enjoyable.

Neat. Neck pour. Nose is somewhat brighter than I expected for 16 year WT product. Caramels, bright cherries and some WT nuttiness are the first notes to leap out at me. The fruits on this are surprising intense. Raspberries, cherries and strawberries. A nice vanilla wraps all the fruit together with a nice sweetness. Sitting with it for 20 minutes, the dark notes start coming through. A tremendous amount of baking spices and burnt caramels. Only a hint of oak which is very surprising. Very nice, creamy texture. All that vanilla, red fruits, and cinnamon dominate the tongue. The flavors are surprisingly muted for the initial swallow and then upper cut you with caramel and oak. And more oak. And more oak. And more oak. On subsequent sips, the vanilla sweetness becomes more prevalent but can’t overcome that oak. I can’t believe how the oak was mostly a background note on the nose at first and then just punches you relentlessly in the face in the finish. It’s a fun and interesting experience but I wouldn’t call it delicious. It’s special but not upper echelon. I’ll return to it in a few months and see if it opens up to take it to a truly elite level.