Another revised set of notes. This time for the only bourbon I keep in permanent supply. N: vanilla, milk chocolate, warm spices like cloves and nutmeg. Over time dark toffee and caramel come through with some leather. Every now and again there are crisp orchard fruits. P: thick mouth coating fullness. Dark, dark cherries, rich chocolate, woody tannins, sticky dark caramel and creamy richness. A little more bakery spice. F: moderately long, toasted oak, warm but gentle cinnamon, creamy fullness. More caramel and a lingering cherry chewiness. Can a texture be a smell? If it can, then this bourbon smells soft. Such a rich, oozing thickness. This nose is absolute decadence. I get vibes of a little antique shop, dimly lit by flickering lights and filled with rich woods and old books. There is depth here that is, again, decadent and rich. Yum. The nose follows through to a fantastic palate. There are layers of darkness and personality but the rich powerful notes are balanced by sweet fruity and cherry freshness and a general savoury nuttiness with warming cinnamon spice. This stuff makes my mouth salivate. I keep wanting more. This expression is aged in the same way as the classic Woodford Reserve with additional maturation in barrels which have been heavily toasted and lightly charred. This has masterfully imparted an added depth of oak characteristics whilst also developing the fruit, vanilla and caramel notes. I find myself more and more asking what makes a good whisky? Is it the nuanced flavours? Is it the unique profiles? The long list of medals and rosettes? The number of years on the label? No. It’s the whisk(e)y you enjoy drinking the way you enjoy drinking it. This bourbon is something I want to drink. This is good whiskey. Distiller whisky taste #56