Overcast Sunday. Have the smoker working it’s magic on ribs and corn. Mac ‘n cheese in the oven. Beatles playing on the stereo. Countdown to “Sharknado 6” begins. Now I sit and wait and realize it’s a perfect time for a bourbon. This is a local Long Island whiskey that is sourced and aged in oak barrels (of course) and finished in French oak casks that previously held Long Island Chardonnay which was “rinsed in high proof brandy.” [Batch 19] Distinctive bourbon notes of corn and vanilla start the nose. Red grape notes start working its way though as it opens. Toffee with some rye spice follow, seeping through the opening aromas. As these aromas blend and weave, carnival treats of buttered popcorn and peanuts manifests themselves along with stone fruits (cherry and peach). A surprisingly busy nose. The mouthfeel is medium-light which arrives sweet and spicy. Brown sugar, vanilla, butterscotch with a rye graininess. Towards the finish, grape and peanut butter and corn oil as it fades towards the finish. The finish is slightly drying with some char, oak, rye and dill. Some black pepper and grape notes encase the char and pepper. I didn’t expect much from this bourbon and was caught off guard that it was an enjoyable sipper. The wine finishing definitely rounds the sharpness that would reveal itself otherwise. A good middle of the road whisky that is inoffensive and easy (for a Sunday afternoon) while smoking meats. [85/100][$29][Tasted: 8/19/18]