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.