Captains log, September 2nd 2020. Day two of our voyage through Bourbon Heritage Month. Today's pour comes from Louisville, KY and Brown-Forman. Fun fact, Old Forester was the first bourbon to be sold exclusively by the bottle. With a mash bill of 72C/18R/10B it goes into the barrel at the max 125 proof. Barrels are allegedly a #4 char for at least 4 years (likely 6-7) for the initial maturation and then a secondary barrel that is heavily charred finishes the bourbon off. The effect of the secondary maturation is immediately noticeable. The color is a rich, dark amber - like a blaze at sunset. The aromas are warming. Theres a slug of sweet brown sugar, baked cinnamon rolls, roasted macadamia nuts, a puff of campfire and some of the ripe-banana funk that is characteristic of Brown-Forman. Holy campfire, cola, black walnuts, anise, brown sugar and, yes, ripe banana funk. Sweetness prevails on the tip of the tongue with smoke and spice in the back. The body is thin and the palate fades quickly into a sweet, smokey finish. I miss the earthy/tobacco notes I got last night with Eagle Rare, but the body and predominant sweetness and wood notes aren't totally dissimilar. Compared to WR Double naked, this is fuller, smokier, and slightly sweeter on the palate but shares the Brown Forman funk. I would say this is the equivalent of port-wine next to a wood burning fireplace. If Ron Swanson had a Kentucky cousin, this might be his dram.