Last Saturday, my wife Rebecca and I spent part of the afternoon doing a tasting of the 10 different recipes of Four Roses Bourbon based on the 10 different yeast strains that they use. It was a fun tasting and I was able to pick up a lot of different tastes and scents while we were doing it. It caused me to reflect back to the very beginning of my bourbon tasting and how things have changed for the better.
It was 2021 and I was sitting on our back porch looking over our lake and Rebecca and I were tasting the very first release of W.H. McBrayer. My cousins had resurrected the family bourbon and had released 900 bottles of which we acquired 2 of them. As I nosed the bourbon, all I could pick up was alcohol and when we tasted it, my throat and mouth were on fire! I was beyond frustrated and told Rebecca I’ll never be able to appreciate this or drink it and it has my last name on it!
She encouraged me to not give up and that it was a process. In this case, I stuck it out and she was right. For months, I would only drink my bourbon on ice and slowly I began to like it. The problem for me was that it became way too light and watery. One day I was tasting Maker’s Mark and decided I was going to drink it neat and wow, it wasn’t bad! It didn’t burn and I picked up wheat as a flavor! My nose and palate finally combined to find this once fire juice to be outstanding and worth my time and effort.
Patience is hard, and I find it difficult at times to be patient. This time it paid off and now that once fire juice of W.H. McBrayer Batch No. 1 is pleasant with caramel on the nose and a vanilla and cinnamon on the finish. This 103.6 proof that almost knocked me out of my chair is now almost too low for me. For what it’s worth, W.H. McBrayer No. 4 is coming out soon and my cousin has told me, “the best is yet to come” and I believe him. It’s great bourbon. Be sure to check out their Legacy Club if you are interested.
You may be like I was and not enjoy it. It may to be too hot, taste awful, smell bad and look weird. I encourage you to stick with it. You’ll find that it’s not that bad and you might even find out that you’ll end up loving it.
Enjoy your bourbon journey – Wayne
Photo credits: Rebecca Herman McBrayer
Note: Wayne McBrayer is not affiliated with McBrayer Legacy Spirits. They are cousins, friends, and great people. We support their bourbon journey and respect what they are doing to resurrect a 150-year-old brand that is part of their family lineage.
May 21, 2023, as part of our Kentucky Bourbon Trail completion weekend, Wayne and I visited Four Roses Distillery in Lawrenceburg, KY. It was our next-to-last stop on the trail.
Tour of the Four Roses Distillery
Their visitor center and campus is very lovely with the light yellow buildings and Spanish mission style design. Gracie was a very knowledgeable and fun guide. It was interesting since we just attended an education session with Brent Elliott, Master Distiller, the previous week. What we heard on the tour helped us to solidify their history and approach to bourbon.
At the conclusion of the tour, we enjoyed a guided tasting of four of their expressions: Four Roses Bourbon, Four Roses Small Batch, Four Roses Single Barrel, and Four Roses Small Batch Select.
We also learned from Bill McBrayer that the area was formerly McBrayer Kentucky and there is a McBrayer sign near the railroad track. We visited the “sign” after departing Four Roses.
Gift Shop
They have a truly beautiful gift shop with items for just about everyone’s taste. We got a variety of goodies to commemorate our visit. Loved the red T-shirt and the Four Roses history book is fantastic. Wayne got an awesome bow tie made of barrel wood … it creates a great conversation when worn. Of course, a pin for my hat, an ornament for our bourbon tree, and some glasses. Now and then we find some interesting cigars at distilleries and these looked like a great option.
We were fortunate that they had the Four Roses Single Barrel Select and Small Batch Select available that day.
Distillery Trail Statistics
Four Roses Distillery in Lawrenceburg, KY was our 49th distillery. A member of the Kentucky Bourbon Trail, it was our 17th distillery on the Signature Trail and our 41st stamp of 42 total.
Pro Tip: Plan to visit other nearby distilleries. With advance planning, it is possible to create a terrific weekend trip with the distilleries in the Lawrenceburg area.
Last July, following a fantastic two-day 2023 Bardstown Bourbon Collection Mint Julep Tour, Wayne and I stopped by the gift shop of the Four Roses bottling facility in Coxs Creek, KY because we heard they had released the Four Roses Ten Recipe Tasting Experience boxed set and wanted to get one to try at some point.
Wayne and I enjoy Four Roses and often have people ask, “What is your favorite recipe?” We really didn’t know because we haven’t purchased a single barrel bottle that we didn’t enjoy. This past weekend, we had the time to devote to this experience and it was very fascinating and sometimes surprising.
Selected for this Tasting
This tasting was boxed and ready for us – the Four Roses Ten Recipe Tasting Experience that is produced by Four Roses Distillery. The set includes ten 50 ml bottles, one of each recipe. The retail price at the gift shop for the set was $129.00
As discussed in Bourbon Yeast Flavors, Four Roses Bourbon produces a wide range of flavors by blending various yeast strains and mash bills. The use two mash bills – Mash Bill B emphasizes rye, while Mash Bill E prioritizes corn. Five yeast strains impart unique characteristics. These elements are combined to create ten distinct recipes as indicated on the table below.
Mash Bill B – 60% Corn, 35% Rye, 5% Barley
Mash Bill E – 75% Corn, 20% Rye, 5% Barley
Yeast V – delicate fruit
1 – OBSV – delicate fruit and rye
6 – OESV – delicate fruit and caramel
Yeast K – slight spice
2 – OBSK – rye and baking spice
7 – OESK – baking spice
Yeast O – rich fruit
3 – OBSO – rich fruit
8 – OESO – rich fruit and vanilla
Yeast Q – floral essence
4 – OBSQ – rye and light floral character
9 – OESQ – delicate grains and floral character
Yeast F – herbal notes
9 – OBSF – delicate grains and floral character
10 – OESF – light grain and mint
The four-character recipe:O for distilled at Four Roses, B or E for the Mash Bill, S for Straight Whiskey, and the final letter (V, K, O, Q, or F) for the yeast strain.
Four Roses Mash Bill B
Mash Bill B – 60% Corn, 35% Rye, 5% Malted Barley Age – at least 4 years (straight whiskey) Proof – 104
We did the aroma individually, wrote down our notes, and then shared with one another. We did the same with the tasting portion. We also had the Four Roses recipe table. Our conversation and knowledge of the table certainly could have influenced our results.
Recipe 01 – OBSV: ***Aroma: Wayne – pear and chocolate; Rebecca – berries ***Taste: Wayne – honey and cinnamon; Rebecca – pear, herbal, and cinnamon ***Finish: Wayne – cinnamon; Rebecca – long baking spices Recipe 02 – OBSK: ***Aroma: Wayne – honey and rye ; Rebecca – rye bread and baking spices ***Taste: Wayne – honey and rye; Rebecca – rye bread with honey butter on it ***Finish: Wayne – warm baking spices; Rebecca – light, warm cinnamon Recipe 03 – OBSO: ***Aroma: Wayne – apple; Rebecca – plum and ripe apples ***Taste: Wayne – cinnamon; Rebecca – plum and fig ***Finish: Wayne – nutmeg; Rebecca – nutmeg with white pepper Recipe 04 – OBSQ: ***Aroma: Wayne – honeysuckle and cinnamon; Rebecca – light cherry and rose ***Taste: Wayne – disappointed, didn’t like; Rebecca – honeysuckle and rye ***Finish: Wayne – NA; Rebecca – light white pepper Recipe 05 – OBSF: ***Aroma: Wayne – honey, light fruit, and mint; Rebecca – rye, mint, and tea ***Taste: Wayne – tea, mint, and honey; Rebecca – mint tea and rye bread ***Finish: Wayne – light; Rebecca – cinnamon
Favorite Aromas: Wayne – OBSV and OBSK; Rebecca – OBSO and OBSV Favorite Tastes: Wayne – OBSK and OBSO; Rebecca – OBSV and OBSK Favorite Overall: Wayne – OBSK and OBSV; Rebecca – OBSV and OBSO
Four Roses Mash Bill E
Mash Bill E – 75% Corn, 20% Rye, 5% Malted Barley Age – at least 4 years (straight whiskey) Proof – 104
The same as the other, we did the aroma individually, wrote down our notes, and then shared with one another. We did the same with the tasting portion. We also had the Four Roses recipe table. Our conversation and knowledge of the table certainly could have influenced our results.
Recipe 06 – OESV: ***Aroma: Wayne – vanilla, honey, baking spices; Rebecca – caramel, pear, baking spice ***Taste: Wayne – fruit and honey; Rebecca – caramel and pear ***Finish: Wayne – cinnamon; Rebecca – warm nutmeg and light pepper Recipe 07 – OESK: ***Aroma: Wayne – honey, vanilla, baking spice; Rebecca – vanilla and allspice ***Taste: Wayne – honeysuckle and cinnamon; Rebecca – baking spices ***Finish: Wayne – cinnamon and pepper; Rebecca – light cinnamon Recipe 08 – OESO: ***Aroma: Wayne – honeysuckle, vanilla, baking spice; Rebecca – vanilla cream and raspberry ***Taste: Wayne – spicy and honeysuckle; Rebecca – vanilla cream pie with berries on top ***Finish: Wayne – nutmeg and ginger; Rebecca – white pepper Recipe 09 – OESQ: ***Aroma: Wayne – caramel, honey, vanilla; Rebecca – corn, lavender, and light spice ***Taste: Wayne – wild honey, nutmeg, cinnamon; Rebecca – buttered corn and lavender ***Finish: Wayne – nutmeg and cinnamon; Rebecca – nutmeg Recipe 10 – OESF: ***Aroma: Wayne – rich vanilla, caramel, slight mint; Rebecca – herbal mint tea and baking spices ***Taste: Wayne – cinnamon and mint; Rebecca – sweet mint tea ***Finish: Wayne – cinnamon; Rebecca – nutmeg
Favorite Aromas: Wayne – OESK and OESF; Rebecca – OESV and OESO Favorite Tastes: Wayne – OESK and OESV; Rebecca – OESO and OESV Favorite Overall: Wayne – OESK and OESV; Rebecca – OESO and OESV
Blind Tasting Comparison
Note: The blind tasting was completed on Sunday, the day after the initial tasting.
This turned out to be much more challenging than we anticipated. It was our first blind tasting, and even so, we did break it into 5-pour sets based on Mash Bill B and Mash Bill E.
We started with the “B” group for aroma. This was a silent approach and we did not speak until we each had our top two. We then identified what was on the bottom of the glass but still did not know which one it was. Next we replicated the same approach for the “E” group. Finally, we took the top four that we had each selected and personally ranked them 1-4. Still, no idea which was which.
We repeated this exact process for the tasting component. This took much longer because we drank quite a bit of water between recipes to clear our palates.
Once we completed the process, we looked up the codes for each pour. We found it interesting that we each leaned more toward the Mash Bill B (higher rye) and that our taste tended to align more with one another than our nose. Below are our results.
Aroma
Taste
#1 of Mash Bill B
W: OBSK; R: OBSK *SAME*
W: OBSV; R: OBSV *SAME*
#2 of Mash Bill B
W: OBSF; R: OBSV
W: OBSQ; R: OBSK
#1 of Mash Bill E
W: OESV; R: OESQ
W: OESQ; R: OESK
#2 of Mash Bill E
W: OESF; R: OESK
W: OESV; R: OESQ
#1 Preference
W: OESV; R: OBSK
W: OBSV; R: OBSV *SAME*
#2 Preference
W: OBSK; R: OESQ
W: OBSQ; R: OBSK
#3 Preference
W: OBSF; R: OBSV
W: OESQ; R: OESQ *SAME*
#4 Preference
W: OESF; R: OESK
W: OESV; R: OESK
W = Wayne; R = Rebecca
We learned that information absolutely influences your palate. That could be what we have watched or read regarding other similar tastings, what the distiller states we might find, and even our ongoing conversation throughout a tasting as that makes it a shared versus individual experience.
Just for Fun – A Bit of Blending
Just for fun, we decided to try some blending. Except for single barrel offerings, most of the Four Roses expressions are expertly blended under the watchful palate of Brent Elliott, Master Distiller. We were curious to see what we might find by blending our top taste choices.
Wayne: OBSV with OBSQ – Aroma of mint, cherry, baking spice; Taste of honey and cinnamon OESQ with OESV – Aroma of honey and vanilla; Taste of honey, mint, and vanilla All Four – Aroma of honey and vanilla; Taste of mint, rye, and cinnamon
Rebecca: OBSV with OBSK – Aroma of berries, plum, rye, and mint; Taste of fruit, honey, plum, and finished with cinnamon and nutmeg OESK with OESQ – Aroma of caramel, vanilla, berries, and tea; Taste of caramel, corn, vanilla cream, mint and finished with nutmeg and pepper All Four – Aroma of rye bread, caramel, and fruitiness; Taste of caramel, vanilla, honey, fruit and finished with nutmeg
This was super fun to do some “blending” at home. It was interesting to see which characteristics had the strength to rise to the top over such a wide range of aromas and tastes happening. On a side note, we each took our remaining six recipes and poured them into a Glencairn to sip on throughout the day.
Discussion and Final Notes
As fans of Four Roses, we really enjoyed this challenge/experience. We now better understand their approach to bourbon and blending and this brought us a greater appreciation for the Small Batch and Small Batch Select (although they are typically 6-7 years old) expressions and helped us to better understand why we might prefer one single barrel over another.
Speaking of single barrels, these samples and tastes will likely never perfectly match a single barrel; although, there should be a family resemblance. A single barrel is selected for its specific characteristics. These samples are straight whiskey and likely in the four-year range. Single barrels are typically aged 7-9 years. An older single barrel should have additional barrel notes. Plus, if you purchase a store picked single barrel, that will have the characteristics of what that selection team desired.
Since we have one more set, we plan to do this again in 6-12 months; however, we will approach it differently to make it a new experience. Perhaps comparing yeast strain as the primary or head-to-head challenges in a bracket system. A bracket approach might be nice as we could do it over several days and avoid palate fatigue. We will let you know when that happens!
Meanwhile, enjoy Four Roses because surely there is a small batch or single barrel that aligns with your palate.
Cheers, Rebecca
Photos by Rebecca Herman McBrayer
Kentucky Straight Bourbon Whiskey
Kentucky Straight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof.
Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky.
For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
NOTE: The bourbon in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
As discussed in Bourbon Whiskey, there are some common flavors that are noted when tasting bourbon. We recently discussed the contribution of grains to the taste of bourbon. For this Sunday Spirit Note, the focus is on the impact of the yeast strain, used in fermentation, to the aroma and taste of bourbon.
Yeast and Aroma – Esters
During the fermentation stage of making spirits, yeast is added to the mash and it begins converting the sugars in the mash to alcohol and carbon dioxide. The aromatic compounds that are produced by yeast as a byproduct of fermentation are called easters. These esters vary among yeast strains, for example, some yeasts produce a fruity scent, while others leave a bourbon with a hint of spice, herbs, or flowers.
Yeast and Flavor – Congeners
Yeast also plays a vital role in shaping the flavor profile of bourbon. As yeast acts to convert sugars into alcohol, it creates flavor compounds known as congeners. Each yeast strain produces different congeners and at varying levels. These congeners can be fruity, floral, or strong aromatic flavors. This is similar to how grape varieties influence wine. This diversity in yeast strains and their congener production accounts for the wide range of flavor experiences found in different bourbons. Yeast, therefore, holds significant importance in determining the distinctive taste of each bourbon.
Distillery Proprietary Yeast Strains
Historically, distillers have been known to carry their prized yeast in a Yeast Jug. Some would never let it out of their sight. They wanted to protect and nurture it so their signature strain would be ready for fermentation. While this is often associated with moonshiners, there is a Yeast Jug on display at Jim Beam.
Proprietary yeast strains play a crucial role in shaping the distinctive individuality of bourbon brands. Many distilleries possess proprietary yeast strains that heavily influence their bourbon’s flavor profile, keeping their composition a closely guarded secret.
The preservation of yeast strains ensures the continuation of a distillery’s signature style, as seen in the case of Wild Turkey, which has used the same yeast strain for over 60 years, resulting in a renowned “boldness.” Jim Beam’s yeast has been used in their bourbon-making process since Prohibition ended, ensuring a distinctive and consistent flavor profile.
Distillery Yeast Examples
As mentioned above, bourbon distilleries use proprietary yeast strains to create unique flavors and aromas in their products. Bellow are a few examples.
– Old Forester uses a proprietary yeast strain called 1B, which gives the bourbon a fruity forward taste, especially banana.
– Wild Turkey has used the same yeast strain for over 60 years, and many say it gives the bourbon a “boldness” that’s “musty, punchy, nutty and rich.”
– Jim Beam’s yeast is known for giving bourbon a “foxy” taste, which is different from other producers. It’s a closely guarded family secret that has been used since Prohibition ended in 1933.
– Woodford Reserve Kentucky Straight Bourbon Whiskey uses a proprietary yeast strain called 72B, which was developed specifically for the brand and contributes to its distinctive flavor profile with notes of vanilla, nuts, oak, cinnamon, nutmeg, caramel, spice, leather, tobacco leaf, and maple.
– Maker’s Mark uses a strain of yeast that the Samuels family has used for generations, and the yeast gives the bourbon a mouthwatering, fruity taste.
– Heaven Hill Distillery’s yeast strain has a robust complexity that includes sweet, cocoa, oak, grains, fruits, and spices. Some say that yeast can create floral, nutty, or extra fruity flavors.
Four Roses – A Different Approach
Four Roses Bourbon produces a wide range of flavors by blending various yeast strains and mash bills. The use two mash bills – Mash Bill B emphasizes rye, while Mash Bill E prioritizes corn. Five yeast strains impart unique characteristics. These elements are combined to create ten distinct recipes as indicated on the table below.
Mash Bill B – 60% Corn, 35% Rye, 5% Barley
Mash Bill E – 75% Corn, 20% Rye, 5% Barley
Yeast V – delicate fruit
1 – OBSV – delicate fruit and rye
6 – OESV – delicate fruit and caramel
Yeast K – slight spice
2 – OBSK – rye and baking spice
7 – OESK – baking spice
Yeast O – rich fruit
3 – OBSO – rich fruit
8 – OESO – rich fruit and vanilla
Yeast Q – floral essence
4 – OBSQ – rye and light floral character
9 – OESQ – delicate grains and floral character
Yeast F – herbal notes
5 – OBSF – delicate rye and mint
10 – OESF – light grain and mint
The four-character recipe:O for distilled at Four Roses, B or E for the Mash Bill, S for Straight Whiskey, and the final letter (V, K, O, Q, or F) for the yeast strain.
Conclusion
When you taste bourbon and pick up various flavors, connect to its source and consider the contributions made by the specific yeast strain used by the distiller(y).
There are many more sources of bourbon flavors. As noted in other Sunday Spirit Notes, this includes, grain selection, fermentation process, barrel selection and preparation (level of toast and char), entry proof into the barrel, the storage environment, and even decisions made for bottling. With so many variables, it is no wonder that there is such a wide range of bourbon flavors and why five people tasting from the same bottle may pick up different notes and have varied preferences.
February 18, 2023, Wayne and I decided to venture to Graham, KY in Muhlenberg County. The reason for this trip was to make a visit to The Bard Distillery, which is on the Kentucky Bourbon Craft Trail, Western Region. Little did we know that we would fall in love with the people and the distillery and make many more visits.
History and Beginnings
One of the most fascinating aspects of the Bourbon Trail is learning the history of the distillery and what brought the owners to be in the distilling industry. This is especially interesting with the Craft Distilleries who are typically following a life-long or possibly a learned passion for spirits. For Tom and Kim Bard, they took different paths but ended at the same destination… A love and commitment for the history and people of Muhlenberg County in Kentucky.
Tom, a mechanical engineer, grew up in Muhlenberg County and is the 4th great grandson of William Bard – the founder of Bardstown, KY. Tom spent many years in motorsports including being a crew chief. On the other hand, Kim is from Tallahassee, FL and spent her early career in education, but has been known for being a race car driver in the Nascar Busch series. The stars aligned, they were married and now live on the family farm in Kentucky. For more on their legacy, see the distillery’s About page.
Tour of the The Bard Distillery
When you first arrive at the distillery, you can’t help but notice the art-deco building sitting on the hill. It was a beautiful old school that had been abandoned in 2004. Thankfully, Tom and Kim had a vision for a distillery and entertainment venue and purchased the property in 2015. Based on what we heard on this tour as well as subsequent visits, we know that they are taking time to properly renovate while lovingly paying homage to the historical buildings that they treasure.
The Graham School BuildingThe Graham School Gymnasium
For now, the old gymnasium is their hub of operations and doubles for an event space. Luckily, it is in amazing condition and the floors are beautiful.
On the stage of the gym is where the distilling takes place! They shared with us on that first tour that they cannot wait to get their Vendome Copper & Brass Works still that will reside in the main school building. If you know anything about the industry, you know what a long wait time is usually expected to get a custom made Vendome!
At the conclusion of the distillery tour, we enjoyed a guided tasting of several of their award-winning spirits – each one was terrific.
Gift Shop
They have a terrific little gift shop and we were each able to get a shirt plus a very nice sign to display (and Kim and Tom signed the sign for us).
Happy to acquire another distillery ornament for the tree and distillery pin for my hat!
We loved all their spirits and bought our fair share – including their last bottle of Founder’s Select. Even things that we wouldn’t normally consider – such as flavored or creamed, were awesome! Since this first visit, their Cinder & Smoke Oloroso has become one of our favorite bourbons.
Distillery Trail Statistics
The Bard Distillery in Graham, KY was our 33rd distillery. A member of the Kentucky Bourbon Craft Trail, Western Region – it was our 13th distillery on the Craft Trail and our 3rd of 5 in the Western Region.
We returned 5/28/23 for the release of their Central City 150 and enjoyed a Smoked Old Fashioned while visiting. A pre-dawn return trip 09/23/23 to purchase the Cinder & Smoke Excelsior aged 17-years. Plus, most recently on our pre-eclipse outing! Always a joy!
Please visit The Bard! You will not be disappointed!!
A fun addition is Old Glory Distilling Co in Clarksville, TN. That plus MB Roland and Casey Jones will complete the Stateline Whiskey Tour. You will receive a souvenir shot glass at each stop and a finisher’s stave at the last one.
Happy Trails! Rebecca
All photos by Rebecca Herman McBrayer unless otherwise noted.
Wayne and I enjoyed our recent visit at Casey Jones Distillery and especially LOVED sharing their special eclipse bottles with friends April 8th, during the Total Eclipse! Typically when we open new bottles, we like to do a formal “first taste” tasting and write up. Due to the eclipse festivities, we simply enjoyed them with friends, which is really how you should drink the spirits that you love. This past weekend, we decided to take some time with what we purchased recently.
Selected for this Tasting
Casey Jones Total Eclipse Kentucky Straight Bourbon (375 ml), Casey Jones Single Barrel Eclipse Cask (700 ml), and Casey Jones Single Barrel Wheated Kentucky Straight Bourbon Mash Bill 3 – all produced by Casey Jones Distillery. Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Casey Jones Total Eclipse Kentucky Straight Bourbon
Mashbill – 75% Corn, 10% Wheat, 10% Rye, 5% Malted Barley Age – at least 2 years Proof – 100 Other – We purchased the eclipse 2-pack with 375ml bottles Price Paid – $27.49
Color – Honey gold.
Aroma – Corn, a hint of honey, apple, and spices and wood.
Taste – Corn and vanilla lead the way to a crips green apple and a nice cinnamon and black pepper finish.
Tasted with dried cranberry – Sweet but with vanilla versus corn, the apple remains and, pepper is stronger on the finish.
Tasted with a pecan – The vanilla is very sweet and the oak comes through on the finish.
Tasted with dark chocolate – Very different. Toasted vanilla cream with a stronger black pepper finish.
Casey Jones Single Barrel Eclipse Cask
Mashbill – 50% Corn, 50% Sugar Cane Age – Moonshine aged just under 7 years (barreled after 2017 Eclipse) Proof – 109 Other – It was aged in a Kelvin Cooperage #4 char, medium toast cask, offered uncut at cask strength, 700ml. Price Paid – $99.99
Color – Medium to dark amber.
Aroma – Vanilla, molasses, brown sugar, cherries, and a light spice such as white pepper and baking spices.
Taste – Sweet, great mouth feel, brown sugar, molasses, cherries, baking spices and oak .
Tasted with dried cranberry – This turned the sweet cherry to sour cherries – very interesting. Also, now there is cinnamon on the finish.
Tasted with a pecan – The cherry flavor now tastes and feels like brandy soaked cherries – very sweet. The spiciness and wood flavors are rather limited with the pecan.
Tasted with dark chocolate – Interesting, the sweetness has been eliminated but there is and it finishes with a pink peppercorn.
Casey Jones Single Barrel Wheated Kentucky Straight Bourbon Mash Bill 3
Mashbill – 26.5% Bloody Butcher Corn, 26.5% Yellow Corn, 35% Wheat, 12% Malted Barley Age – 4.5 years Proof – 113.5 Other – Authentic Square Pot Distilling, Barrel #931, Char 4, Toast M Price Paid – $99.99
Color – Medium amber.
Aroma – Inviting sweetness of vanilla cream, caramel, crème brûlée, and fruit notes of apple and/or pear. There seem to be hints of cloves and oak as well.
Taste – This has a terrific mouth feel and it is incredibly smooth. There’s caramel, honey, vanilla pie, and the crème brûlée that was on the nose. Very balanced with some sweet tea notes. A nice finish with cinnamon and a malted caramel.
Tasted with dried cranberry – This really brightened it up like fresh berries but it has a strong finish of black pepper.
Tasted with a pecan – The woodiness of the barrel is very prevalent. The pecan itself is present but more like the pecan used in a smoker. Overall, there is also some toasted marshmallow – terrific.
Tasted with dark chocolate – Very creamy and sweet, the cinnamon is more like a cinnamon roll.
Casey Jones Authentic Square Pot Still. Photo taken 12/18/22 during first visit.
Discussion and Final Notes
Casey Jones Total Eclipse Kentucky Straight Bourbon is very good but in this line-up, we might have to rank it third against its older brothers!
Casey Jones Single Barrel Eclipse Cask is phenomenal. It is still hard to believe that it is an aged moonshine. It has a wonderful sweetness yet very complex. It’s a beast – and we mean that in the best possible way. The primary “negative” is that it is likely sold out since it was quite limited when we visited April 6th. It is one of those times we really wish that we had purchased a back-up bottle!
Casey Jones Single Barrel Wheated Kentucky Straight Bourbon Mash Bill 3 is fantastic! We are huge fans of good four-grain bourbons and this one ranks way up there on our list. In addition to the single barrel that we purchased, they also offer it in a small batch at 95 proof for $59.99. Since it has regular availability, we encourage you to make a visit and give it a try.
Honestly – we thoroughly enjoyed each one. AJ is making some terrific spirits at Casey Jones. Give them a try!
Cheers, Rebecca
Photos by Rebecca Herman McBrayer
Kentucky Straight Bourbon Whiskey
Kentucky Straight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof.
Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky.
For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
NOTE: The spirits in this review were purchased by us. We were not compensated by the spirit producers for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
Rebecca and I woke up early Monday morning with work to do. I had 2 houses to clean and Rebecca had work for Purdue Global. We both saw that David Meier, the owner of Glenns Creek Distillery, was looking to go to Bloomington with Vicki to watch the eclipse and wanted to see if anyone was willing to have them join their viewing party. We tagged David in a post and messaged him explaining that coming to where we live in Newburgh, Indiana would be an easier drive for the both of them and we would experience totality. He accepted our invite and we were excited to host them.
David and Vicki arrived from Frankfort, KY about 12:30 and we invited them onto the deck of our dock at the lake to taste bourbon and watch the eclipse slowly happen. We started off with the Casey Jones Eclipse Cask and it was outstanding! David commented that “this is really good,” and we agreed that it was outstanding.
David had brought us a thank you gift for inviting them to join us – a bottle of their OCD #5 Premium hand filtered bottle. Obviously, we decided to taste and enjoy that during the eclipse as well. It was a butterscotch bomb and quite honestly one of the best bourbons/whiskeys I have ever had the pleasure of tasting. It was an incredible experience to drink it with the person who made it and David explained the process of how it came about. The story is on the side of the bottle, but to hear David talk about it was so awesome.
Vicki & DavidWayne & Rebecca
Not long after this, the total eclipse took place. For 3 minutes and 10 seconds, everything went dark and got cool. It was a breathtaking experience that I’m blessed to have been there to see with my wife and our friends Dave and Vicki.
4/8/24 at 2:04 PM during the total eclipse
Once the eclipse concluded, we gathered on the patio and Rebecca grilled burgers for us to eat. It was a great time to reflect, laugh, and just have fun.
When I started on this Bourbon Journey with Rebecca, I never thought about the relationship aspects that would come about. We’ve made friends with several distillers on the trail and have developed memories with them. Bourbon is yummy to me, but it’s the time that you share and the bourbon that you share that is special. Before David left, he signed the OCD #5 Premium bottle, wrote “Eclipse Day” and dated it 4/8/2024. It was a special moment, with special people. It’s all about the journey.
Saturday, April 6, 2024 we decided to enjoy the beautiful day and revisit some awesome stops on the Kentucky Bourbon Trail Craft Tour Western area. Besides loving these distilleries, there were some events and special Total Eclipse bottle releases happening as well that we didn’t want to miss.
MB Roland Distillery in Pembroke, KY
MB Roland Distillery is located on a lovely farm just south of Hopkinsville, which also means that they are just north of the Tennessee state line. Via their Facebook postings, we knew that they were releasing the MB Roland Single Barrel Kentucky Straight Bourbon and “Smallest Small Batch” hand selected and blended by Jackie Zykan. Bonus, she was to be there for bottle signings 11-3. In addition, we wanted to acquire a bottle of their total eclipse commemorative Black Sun Bourbon etched bottle.
Jackie Zykan signing bottlesWayne, Rebecca, and Jackie
We were fortunate to arrive early and have an opportunity to talk with Jackie. She is not only incredibly knowledgeable and possesses an amazing palate, but she is super nice as well.
After our chat, we decided to do a small tasting to help us determine what other bottles we wanted to take home with us. They have endless options and you are sure to find one or two that hits the mark for your taste. In addition to the ones that Jackie signed and the Black Sun Bourbon, we also got one finished in brandy and a single barrel named “Butter and Biscuits” as it was very clear how it got its name!
Casey JonesDistillery in Hopkinsville, KY
From MB Roland, it is a mere 22 mile drive north to the Casey Jones Distillery. We had a mission to collect as many eclipse specialty bottles as reasonable and we knew that Casey’s had a few options. We were able to sample several items and that helped us confirm that we would acquire the three eclipse options as well as an amazing single barrel four-grain.
Rebecca, AJ, and Wayne
We had the opportunity to meet with their Master Distiller, AJ, and get a picture with him. He was thrilled that we loved their spirits and encouraged us to stop in their bar for a specialty cocktail before leaving. That was certainly on our agenda just as soon as we grabbed some of the BBQ that we had been smelling on the smoker! Smokin O’s BBQ had burgoo, BBQ nachos, pulled pork, chicken, brisket, and ribs – amazing! We enjoyed our food selections with a cocktail (Bloody Mary for Wayne and the Total Black Out for Rebecca).
Casey Jones Single Barrel Eclipse Cask: Originally barreled for the 2017 Eclipse, it was now bottled for the 2024 Eclipse. The mashbill is 50% corn and 50% cane recipe. It was aged just shy of 7 years in a Kelvin Cooperage #4 char, medium toast cask, offered uncut at cask strength.
Total Eclipse Bourbon: This is a 4 grain mashbill with 75% corn, 10% wheat, 10% rye, and 5% malted barley.
Total Eclipse Moonshine: Distilled from a century-old family recipe of 50% corn and 50% cane sugar, this particular moonshine was first created during the 2017 eclipse.
The Bard Distillery in Graham, KY
It was somewhat a “given” that we would stop by The Bard Distillery as we would literally drive by the exit on our way home. From Casey’s, it is less than 40 miles to the north – and again – on our way home to Southern Indiana. We had our fingers crossed that we might catch a lull on a Saturday so we could chat for a bit. That’s exactly what happened – we arrived just after two large groups had departed!
We always enjoy visiting with the team, seeing what might be new in the gift shop, and getting a bottle or two to replenish our shelves. We were in need of their Cinder & Smoke Straight Kentucky Bourbon Whiskey finished in Spanish Oloroso casks. Apparently, we weren’t the only ones with that great idea as they were temporarily sold out. Just another reason to make a visit in the near future!
That said, we were able to catch up with Kim Carter Bard and Amy Bryant while enjoying that day’s specialty cocktails. In addition, we were blessed to receive a special behind-the-scene’s peek at things to come for the distillery. All I will share is that you will want to see it unfold! Just brilliant. We are very excited for Kim, Tom, and the entire team!
Kim invited us to follow her to Greenville, KY to check out a great spot there. And we were off to do just that!
Sip&Spin Coffee & Records in Greenville, KY
Greenville, KY is a picturesque town in Muhlenberg County with a traditional town feel and many historic buildings. The Sip & Spin Coffee & Records is no different. Located in the historic Roark building, the location has served several purposes including an undertaking business, antiques, and the printer for a local paper, “The Record.” Many historical items are on display today and it is fascinating to walk through. If that isn’t enough, they have fabulous coffee and live music on Friday and Saturday evenings.
We truly enjoyed relaxing there and chatting with Kim as well as Ben Duvall, the owner of the establishment. We look forward to returning on a Saturday in the near future to enjoy the music and people of Greenville.
The Bourbon Trail is so much more than collecting stamps and bottles of spirits. Whether you are just starting the Trail or are well into it, always remember to savor each moment and take it all in. It is a culture. It is making new friends. It is supporting up and coming businesses. It is a way of life and we love it!
Pro Tip: Add Old Glory Distilling Co in Clarksville, TN. That plus MB Roland and Casey Jones will complete the Stateline Whiskey Tour. You will receive a souvenir shot glass at each stop and a finisher’s stave at the last one.
Wayne and I regularly enjoy Elijah Craig Barrel Proof offerings and the Toasted Barrel stands out as a classic toasted offering. Last year at the Kentucky Bourbon Festival, we were able to acquire a bottle of their 18-year-old and had not had an opportunity to open and taste it. Thus, we decided to taste and compare a trio of Elijah Craig for this tasting.
Selected for this Tasting
Elijah Craig Toasted Barrel, Elijah Craig Single Barrel #6334 18 year old, and Elijah Craig Barrel Proof #A122 – all produced by Heaven Hill Distillery. Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Elijah Craig Toasted Barrel
Mashbill – 78% Corn, 12% Malted Barley, 10% Rye Age – at least 4 years but typically 8-12 years Proof – 94 Other – Toasted Barrel Price Paid – $64.99
Color – Golden amber.
Aroma – Caramel, baking, spices, and classic toasted aromas of marshmallow.
Taste – A lovely sweetness of marshmallow and graham crackers with chocolate and caramel. Nutmeg and white pepper linger on the finish with a nice hint of smokiness.
Tasted with dried cranberry – Muted many of the flavors, only a light sweetness after the cranberry and even the spicy notes are limited.
Tasted with a pecan – Spicy notes really returned but more of a white pepper. The barrel and toasted oak is prevalent but the sweetness and toasted marshmallow is gone.
Tasted with dark chocolate – Much more balanced with a nice flavor profile, including a hint of pepper on the finish.
Elijah Craig Single Barrel #6334 18-Year-Old
Mashbill – 78% Corn, 12% Malted Barley, 10% Rye Age – 18 years Proof – 90 Other – Single Barrel Price Paid – $199.99
Color – Golden amber.
Aroma – Caramel and oak, then honey and brown sugar, followed by apple and cinnamon.
Taste – Very delicate but 18 years of oak come forward. Not as sweet as on the nose but vanilla cream and spiced apples are present. It finishes with rye spices, a touch of vanilla, and aged oak. A little higher proof might create more complexity and a more viscous mouth feel.
Tasted with dried cranberry – Not a huge difference with the cranberry but more tannins, less sweetness and spice, and somewhat of a tea flavor, perhaps cardamon.
Tasted with a pecan – The pecan made it quite bitter and it stripped away all of the delicate flavors.
Tasted with dark chocolate – The chocolate comes through and provides an elevated mouth feel.
Elijah Craig Barrel Proof #A122
Mashbill – 78% Corn, 12% Malted Barley, 10% Rye Age – 12 years Proof – 120.8 Other – Barrel Proof Price Paid – $89.99
Color – Medium amber.
Aroma – Vanilla, caramel, light toffee, and light baking spice. A very pleasant nose.
Taste – Cherry, caramel, and baking spices with a hint of leather. The finish includes cinnamon, pepper, and lingering oak.
Tasted with dried cranberry – Heavy spices with a lot of cinnamon and pepper.
Tasted with a pecan – It is cinnamon on the front and pepper on the back.
Tasted with dark chocolate – Cherry came back and then cherry cinnamon pie with a buttery piecrust.
Discussion and Final Notes
We enjoyed each one. The Elijah Craig Toasted Barrel is a pretty classic toasted barrel profile and exceptional for its price point. This particular Elijah Craig Barrel Proof is good but perhaps not as flavorful as other seasonal releases. The Elijah Craig 18-year-old is good but quite delicate and lacks the viscosity and complexity that we enjoy. Based on its availability and price point, it would be lower on our recommendation.
Our personal favorite of this specific trio leans toward the Elijah Craig Toasted Barrel. It has a great flavor profile and terrific price point with good availability.
Cheers, Rebecca
Photos by Rebecca Herman McBrayer
Kentucky Straight Bourbon Whiskey
Kentucky Straight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof.
Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky.
For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
NOTE: The bourbons in this review were purchased by us. We were not compensated by the spirit producers for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
As discussed in Bourbon Whiskey, there are some common tastes that are noted when tasting bourbon. For this Sunday Spirit Note, the focus is on contribution of the grains, the foundation of the spirit, to the taste of bourbon.
Corn
As part of the requirements, bourbon must be made from at least 51% corn. Corn imparts a sweet flavor profile to bourbon and contributes to bourbon’s rich body and creamy texture. Some of the tasting notes derived from corn could include:
Rye is a common grain used by many distillers. In general, it assists in adding a spicy flavor profile to the spirit. The percentage of rye used in the mash will influence the flavor produced. Rye bourbons are also described as aggressive and have a savory balance to the typically sweeter, corn-based elements of the bourbon. Some of the tasting notes derived from rye might include:
– Black pepper – White pepper – Rye bread – Mint – Herbal – Anise
Wheat
In general, using wheat in the primary mashbill is not common. Some distillers create a wheated bourbon and omit the use of rye. Others include wheat and rye to make a four-grain bourbon. The combinations are endless. In general, wheat doesn’t have a lot of flavors but can mellow the spirit and add a bread-like taste to it. Some of the tasting notes influenced from wheat use might include:
Nearly all bourbon has some percentage of malted barley because it assists with the fermentation process. Malting is a drying process that causes barley to produce enzymes that convert long-chain carbohydrates into simpler sugars that can be fermented by yeast into alcohol. In addition to that critical contribution, malted barley can give bourbon a warm, nutty, and smoky profile with hints of:
– Toast – Toffee – Cereal – Cocoa
Conclusion
When you next taste bourbon and pick up various flavors, connect to its source and consider the contributions made by the various grains used in the mashbill.
There are many more sources of bourbon flavors. Most often, this includes, yeast selection, fermentation process, barrel selection and preparation (level of toast and char), entry proof into the barrel, the storage environment, and even decisions made for bottling. With so many variables, it is no wonder that there is such a wide range of bourbon flavors and why five people tasting from the same bottle may pick up different notes.
Your Bourbon Journey 