So I have to dedicate this one to @BDanner. A few months ago I got the Wild Turkey Longbranch because I had high hopes from the Texas Mesquite Charcoal mellowing. It was apparent in the flavor profile, but not as much as I was hoping. It was @BDanner who recommended the Peg Leg Poker bourbon because it had an abundance of that charred BBQ flavor I was after, and boy was he right. I've had this bourbon for a couple months now and I absolutely adore it. Sure, the bourbon base that was sourced is nothing horribly special, but what Carey Bringle and the Peg Leg Porker has done with this whiskey is amazing. For those who don't know, Peg Leg Porker is a BBQ joint in Nashville, TN that, in my opinion has the best ribs (it has to be the dry ribs) in the country. Carey, the pit master, uses hickory wood, exclusively, to smoke the meat for the restaurant. He then takes the burned-down hickory charcoals from his BBQ pit to create the extremely char-heavy flavor profile of this bourbon. I lived in Nashville for over 4 years and saw this bourbon on the shelves multiple times. I never gave it a second glance thinking it was for publicity for the restaurant and that there was nothing unique about it. That was a HUGE mistake. If I took the time to read the back label or do research, I would've made sure to have a bottle on hand no matter what. It's too late, however, now that I live in a state where Peg Leg currently isn't sold. Every time I go to Nashville though, I am always sure to pick up a bottle of this or the 8 year old (this particular one is a blend of 4-6 years). I will review the 8 year old soon. This one, however, for the 30-40$ price, is absolutely worth every penny. That BBQ char is the prevailing flavor and for someone like me (a lover of smoked meat and bourbon), it's about near perfect for a bourbon. Now, it's not smoky, it's just very charred and I like that because you can actually taste the hickory notes rather than just the creosote aspect of smoked whiskeys. If you are ever in Nashville and you like good BBQ, you need to go to Peg Leg Porker and order the dry ribs. Not only are they fantastic, but you will pick up the incredible hickory flavor that is found in this incredible creation of a whiskey.