Now this is a whiskey nerd's whiskey. First, the details. This is 9-11 year old high rye MGP bourbon (aged just right in my opinion), which is then further finished in what I'm guessing are quality, fresh Spanish Oloroso sherry casks, not tired used ones like some Scotch distillers are using (cough...Highland Park). I'm reviewing batch 19-01, bottle 154 (love the details and transparency). There's a lot of MGP bourbon on the market. A lot of startups and craft distillers are using it, some larger brands like Bulleit use it, and these guys at Nelson's Green Brier are using it. Some people get snobby about sourced whiskey, but I've noticed that everyone who does source it does something to it, such as age it longer or finish it in something else. If you've read my reviews for a while now you know I'm a huge sherry head, so this seemed like a well met match. The nose isn't what you'd expect. While you can detect the sherry finish, with all the classic fruit and nuts, the bourbon isn't masked or covered up. You can instantly tell the rye spice is there, but the sherry finish has almost sanded down the rough edges, balancing it out and complementing the MGP bourbon rather than compromising it; enhancing the overall experience. The taste is magnificent. All the hype on this is worthy. Usually a high rye, well-aged bourbon smacks you in the face on first visit (think Knob or Turkey). This would do that were it not for the sherry, which again, complements the bourbon and enhances it rather than masking it. The classic caramel, vanilla, and rye spice are balanced with a fruity, velvety coat that initially confuses the experienced palate, but repeat visits present a cohesive portrait combining the best of old and new world techniques. The lingering notes on the finish are reminiscent of raspberry dark chocolate ganache and caramel praline, with a lingering spicy sweetness that begs you to go back for more. A finished bourbon isn't really such an outrageous notion. When the early American settlers were making rye and corn whiskies, there weren't always new, charred oak barrels to use (That process wasn't adopted until the late 1700's). Rather, the settlers would use what barrels they had on hand, which were often fortified wine casks from Spain and Portugal. In a way, this bourbon and its Madiera finished cousin are a possible snapshot of what early American whiskey tasted like. That's about the tastiest history lesson I've ever received. Cheers all!