RebeccaHerman

Limestone Branch 2024 Bardstown Collection Review

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October 28, 2024
By Rebecca Herman McBrayer 

This year Wayne and I ventured to Bardstown, KY several days in advance of the 2024 Kentucky Bourbon Festival. One day we revisited Maker’s Mark and another day we did a terrific tour at Wild Turkey. Between those days, we participated in the Scotchy Bourbon Boys 4th Annual Bus Tour. It was on that tour that one of our stops provided an opportunity to revisit Limestone Branch Distillery and enjoyed an amazing experience led by the one and only Stephen Fante, National Brand Ambassador.

At the conclusion of our tour and tasting, we did what we usually do — visit the gift shop and determine which bottles we would be bringing home! One of those bottles was the Limestone Branch 2024 Bardstown Collection. This was their first year to participate in the collection and we were excited to taste what Stephen Beam had created.

Tasting Notes: Limestone Branch 2024 Bardstown Collection

Please be sure to read our approach to Tasting Whiskey if you haven’t already.

Mashbill – Historic recipe of 60% White Corn, 28% Red Winter Wheat, and 12% Malted Barley
Age – 6 years
Proof – 100
Price Paid – $259.95 (plus tax)

Color – Dark copper.

Aroma – The red winter wheat is immediately noticeable on the nose and is almost bread-like. In addition, there is brown sugar, baking spices, and a fruit note of either apple or cherry.

Tasted Neat – Wheat toast and a rich creamed corn is present in a rather savory profile. The nose of baking spices has shifted clearly to cinnamon notes. There are also notes of tobacco, perhaps a sweet pipe tobacco, and a hint of cherry is also present.

Finish – This has a nice finish. It starts rather slowly but continues to evolve. It starts with sweet oak and cinnamon and then transitions to pops of black pepper. At the very end, notes of leather start to come forward.

Tasted with dried cranberry – This made it quite spicy with cinnamon. The finish is now a bit effervescent as it “pops” with spicy bursts of black pepper.

Tasted with a pecan – The pecan has brought the oak notes forward. It has become deep, dark, and luscious and has notes of very dark chocolate and a slight hint of cherry. The finish is similar to when we tried it neat as the leather is present again.

Tasted with dark chocolate – It has a creamy texture and pleasant mouthfeel. The spice is leaning more toward a ginger note. There is also a subtle chocolate that is warm, somewhat like a Mexican hot chocolate vibe.

Final Notes and Video

Overall, we find this to be a fantastic bottle. Wayne especially enjoyed its “vintage bottle” feel with the historic recipe using white corn and red winter wheat notes. Rebecca loved it from nose to finish.

In summary, the red winter wheat makes an immediate and bold statement on the nose, reminiscent of freshly baked bread. Accompanying this are enticing notes of brown sugar, baking spices, and a vibrant fruit character, hinting at either apple or cherry. On the palate, wheat toast stands out, complemented by a rich, savory presence of creamed corn. The baking spices have firmly evolved into pronounced cinnamon notes. Additionally, there are distinct hints of tobacco, suggesting a sweet pipe variety, and a flicker of cherry that adds depth. The finish is satisfying and dynamic; it begins with a gradual unfolding of sweet oak and cinnamon, then transitions into lively bursts of black pepper, culminating in an intriguing emergence of leather at the very end.

Wayne and I highly recommend this bottle for your collection and if you are at the Limestone Branch Distillery, inquire if they have any bottles remaining.

Embracing the Craft,
Rebecca & Wayne

Note: We were only able to acquire two of the 2024 Bardstown Collection, this one from Limestone Branch and the offering from Bardstown Bourbon Company.

Photos and video by Rebecca Herman McBrayer

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.

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.

Tasting Notes for Buzzard’s Roost 11-Year Old Double-Oaked Bourbon

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October 24, 2024
By Rebecca Herman McBrayer 

Rebecca Herman, Jason Brauner, Wayne McBrayer

Wayne and I have enjoyed Buzzard’s Roost Whiskey for a few years and have visited their Whiskey Row location in Louisville on several occasions. August 14th, Jason Brauner, co-founder of Buzzard’s Roost, was the guest speaker for the Owensboro Bourbon Society’s monthly meeting. During his talk he shared that they were about to celebrate their 5th anniversary and would be releasing a 7-Year Old and 11-Year Old Double-Oaked Bourbons on August 17th at Whiskey Row. See official press release at the end.

That date was outstanding for us as we would be in Louisville for the Bourbon Women’s SIP Conference during the release. We had free time in the afternoon and ensured that we notched out some time to visit Buzzard’s Roost. As always, we enjoyed time in their lovely bar, had a neat pour of each new release, and decided on the spot that each would be coming home with us!

Tasting Notes: Buzzard’s Roost 11-Year Old Double-Oaked Bourbon

Please be sure to read our approach to Tasting Whiskey if you haven’t already.

Mashbill – 75% corn, 21% rye and 4% malted barley.
Age – 11 Years
Proof – 113.8
Price Paid – $150 (plus tax)

Color – Rich mahogany. 

Aroma – Cherry, toffee, brown sugar, caramel, vanilla, and a hint of smokiness.

Tasted Neat – Brown sugar and cinnamon toast, toffee, sweet oak, dried cherries, dark chocolate, and more cinnamon.

Finish – A terrific medium to long finish with white pepper, sweet oak, a hint of very dark chocolate, and then black pepper.

Tasted with dried cranberry – Many of the delightful flavors became muted and replace with orange zest and a strong spiciness.

Tasted with a pecan – Dark chocolate, deep caramel, and oak. It is very nice and reminiscent of a dark chocolate covered caramel with a hint of spice.

Tasted with dark chocolate – Like the cranberry, this muted many of the terrific flavors. There is a forward spiciness and strong notes of orange zest with cinnamon on the finish. Somewhat better than with the cranberry.

Final Notes and Video

We truly enjoy this offering by Buzzard’s Roost. The 11-year-old, double-oaked bourbon is almost decadent. The rich mahogany color is striking, complemented by impressive legs. The aroma confidently boasts notes of cherry, toffee, brown sugar, caramel, vanilla, and a subtle hint of smokiness. On the palate, it delivers an indulgent mix of brown sugar and cinnamon toast, toffee, sweet oak, dried cherries, dark chocolate, and an assertive touch of cinnamon. Its finish is a bold medium to long experience, featuring white pepper, sweet oak, a whisper of very dark chocolate, and a punch of black pepper. Overall, this is a deep, dark, and complex spirit that compels you to reach for another sip.

Wayne and I highly recommend this bottle for your collection.

Embracing the Craft,
Rebecca & Wayne

Photos and video by Rebecca Herman McBrayer

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.

Straight Bourbon Whiskey

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). For additional information on bourbon requirements, please read this post – Bourbon Whiskey.

Buzzard’s Roost Press Release: 7-Year Old and 11-Year Old Double-Oaked Bourbons

Buzzard’s Roost Releases Two Double-Oaked Single Barrel Bourbons to Mark 5th Anniversary
7-Year Old and 11-Year Old Double-Oaked Bourbons Will Be Released Aug. 17 at Whiskey Row

Aug. 13, 2024 – Louisville, Kentucky – In Summer 2019, when Buzzard’s Roost began with three barrels of rye, Cofounders Judy Hollis Jones and Jason Brauner already had long-range vision (like buzzards do!), leading them to purchase several barrels of aged bourbon to put down for a special day. That day is now here!

Buzzard’s Roost will release Founders Seven-Year-Old Straight Bourbon ($125) and 11-Year Old Straight Bourbon ($150) at its Whiskey Row Experience at 11 a.m. on Saturday, Aug. 17. A limited number of bottles will be available as pre-sale online.

Both bourbons are double-oaked, undergoing secondary maturation in Buzzard’s Roost’s signature, new Char #1 oak barrels that were precision-toasted to coax out very specific flavors from the wood. From Day One, Buzzard’s Roost’s point of difference has been its proprietary secondary maturation – or double-barreling – process that leads to rare flavor profiles not found in any other whiskeys. 

“These are some of the most exciting bourbons we’ve produced,” says Buzzard’s Roost Master Blender Jason Brauner. “We bought barrels of aged bourbon and then spent considerable time determining the exact toast profile for the second barrels, to result in the best flavors. They started as excellent bourbons, and both aged beautifully, evolving into even better bourbons.”

As for the long-range vision, CEO Judy Hollis Jones notes that the brand is now in 23 markets (including Canada) and has earned the respect of the most discerning palates. Wine Enthusiast gave Buzzard’s Roost’s new Bottled in Bond Bourbon 95 points, while Toasted French Oak Bourbon received 94 points. Buzzard’s Roost Char #1 Rye was named Best American Rye in the International Whisky Competition, while Toasted American Oak Bourbon was named Best Bourbon in the 2024 Barleycorn Awards. 

“The accolades mean a lot to a young craft brand like Buzzard’s Roost,” says Hollis Jones. “But what means the most is sharing these whiskeys with friends and customers and watching our brand grow, reaching new whiskey lovers who keep the momentum going.” 

Both Bourbons share the same mash bill: 75% corn, 21% rye and 4% malted barley. The 7 Year Old Bourbon is 109.2 proof, and the 11 Year Old Bourbon is 113.8 proof. Guests can try before they buy at the Buzzard’s Roost Whiskey Row Experience, with pours available for purchase at the bar, and both will be included in tasting flights while supplies last.

About Buzzard’s Roost: Buzzard’s Roost Sipping Whiskey is an independent blender, bottler and distiller of exceptional whiskeys crafted using pioneering techniques. Buzzard’s Roost whiskeys are created using a combination of break-through techniques for secondary maturation including 18-month-seasoned oak barrels for intensified flavors and exclusive use of Char #1 over very specific toast levels to coax complex flavors from each barrel, leading to rye whiskeys and bourbons with flavors unlike any other.

Buzzard’s Roost Whiskeys are distributed in 23 markets including Alberta, Canada and select products are available online and at the Buzzard’s Roost Whiskey Row Experience at 624 W. Main Street in downtown Louisville. All Buzzard’s Roost whiskeys are second-barrel aged and bottled at Bardstown Bourbon Company. Buzzard’s Roost is proud to be a woman-led company. Follow @buzzardsroostwhiskey on Instagram and Facebook.

January 2024 Dominican Rum Tasting

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01/24/24
By Rebecca Herman McBrayer

Wayne McBrayer shares our plans for a rum tasting.

Please be sure to read our approach to Tasting Whiskey if you haven’t already. We were unable to acquire dried cranberries or pecans and decided to substitute raisins and peanuts. This made for an interesting tasting experience!

Rum? While visiting Punta Cana for a conference, Wayne and I quickly discovered that drinking bourbon was going to be a challenge because the offerings were incredibly limited. Therefore, we determined that we would drink the local favorite – Dominican Rum! Our bartender, Carlos, recommended Ron Barceló and Brugal.

Carlos – Dreams Onyx Resort, Punta Cana

Part 1: Brugal – Añejo, XV, and Extra Viejo






Distillery – Brugal, Dominican Republic
Proof – All are 37.5% alcohol, 65 proof
Mashbill – Unknown, but they use molasses from the Dominican Republic






>>Brugal Añejo (añejo indicates a premium aged, dark rum)
*Aging – up to five years in used bourbon barrels of American oak with a medium toast
*Color – bright, light amber
*Nose – light on the nose, sugarcane almost a honey, just a slight hint of chocolate
*Taste – buttery, light honey, brown sugar, slight caramel with white pepper on the back
*Tasted with a raisin – sweeter and the pepper is gone
*Tasted with a peanut – it brought brought out a warmth to the beginning and was more savory, less sweet

>>Brugal XV
*Aging – a blend of rums aged 3-8 years in white American oak casks and rums aged 2-3 years in ex Pedro Ximenez sherry casks
*Color – bright, light amber
*Nose – sweet, molasses or sugarcane
*Taste – caramel, honey, molasses, citrus, dried fruit, small hint of white pepper on the finish
*Tasted with a raisin – more flavors seem to be popping out honey molasses brown sugar. Much fruitier, a hint of chocolate.
*Tasted with a peanut – a bit of smokiness, enhanced the sugarcane, and still a hint of pepper on the finish

>>Brugal Extra Viejo (extra viejo, meaning extra old)
*Aging – the rums in the blend are aged from 3 to 8 years in ex-Bourbon casks
*Color – bright, deep amber
*Nose – deep aroma, molasses, slightly smoky, hint of spice, dried fruit, cocoa, more complex
*Taste – vanilla and caramel, smokiness, touch of honey, finishes with a hint of cinnamon and white pepper
*Tasted with a raisin – molasses forward but the smokiness and complexity is limited
*Tasted with a peanut – very pleasant, smooth, sweeteness returned.

Ranking – Extra Viejo, XV, Añejo

Part 2: Ron Barceló – Añejo and Gran Añejo


Distillery – Ron Barceló, Dominican Republic
Proof – Each are 37.5% alcohol, 65 proof
Mashbill – Unknown, but they use 100% pure sugarcane harvested from their own plantations




>>Barceló Añejo (añejo indicates a premium aged, dark rum)
*Aging – aged for 4 years in ex-Bourbon oak barrels
*Color – bright amber
*Nose – molasses sugar, caramel, light spice
*Taste -baking spices, light molasses and fruitiness, hint of white pepper on the back
*Tasted with a raisin – the raisin muted many of the flavors, but brought the molasses forward and added a stronger white pepper finish.
*Tasted with a peanut – there’s just not much flavor and it seems to be all peanut.

>>Barceló Gran Añejo (gran añejo indicates a premium extra aged, dark rum)
*Aging – aged for up to six years in ex-Bourbon oak barrels
*Color – amber
*Nose – caramel, butterscotch, cotton candy
*Taste – honey, sweetness caramel, cotton candy, and baking spices (nutmeg) on the finish.
*Tasted with a raisin – chocolate, vanilla, caramel
*Tasted with a peanut –  caramel remains, hint of chocolate covered peanuts, caramel corn

Ranking – Gran Añejo, Añejo

Part 3: Ron Barceló – Imperial Onyx and Imperial



Distillery – Ron Barceló, Dominican Republic
Proof – Each are 40% alcohol, 80 proof
Mashbill – Unknown, but they use 100% pure sugarcane harvested from their own plantations



>>Barceló Imperial Onyx
*Aging – aged up to ten years in oak barrels with a high toast degree, subsequently filtered from real Onyx stones to obtain a rum with intense, deep notes and a unique character.
*Color – deep amber
*Nose – toasted brown sugar and a woodiness
*Taste – like it’s been finished in a different style barrel very similar to what we get in bourbon, hints of cherry, vanilla, coffee, and nuts.
*Tasted with a raisin – loses some of the complexity it does, but molasses comes forward
*Tasted with a peanut – it’s a little hot as it leans towards a cinnamon finish or perhaps allspice

>>Barceló Imperial
*Aging – aged for up to ten years in lightly toasted oak barrels
*Color – copper, amber
*Nose – honey, slight caramel or butteriness, and a very light baking spice
*Taste – spices, caramel, vanilla, dark brown sugar or toffee, oaky, slight hint of white pepper
*Tasted with a raisin – more peppery, caramel, fruity, good with the raisin.
*Tasted with a peanut – sweet, woody and a pepper finish.

Ranking – Imperial Onyx, Imperial

Comparison and Ranking of Top Tastings


*Nose – Imperial Onyx, Extra Viejo, Imperial, Gran Anejo
*Taste – Imperial Onyx, Extra Viejo, Imperial, Gran Anejo

Discussion – Wayne and I felt that they are all good. If we were to take only one home with us, it would be the Barceló Imperial Onyx. If we could add a second one, it would be the Brugal Extra Viejo … and that is exactly what we did … bought two to bring home.

Carlos and the other bartenders were awaiting our thoughts. We shared and they didn’t disagree. When we asked what they drink, they each said, without a doubt, the Brugal Extra Viejo as it is HALF the price of the Barceló Imperial Onyx, yet outstanding.

Wayne and I have never been lovers of rum; however, our Punta Cana visit help to bring a new appreciation of this spirit as well as hone in on what we prefer in a rum. These will be a great addition to our spirit collection and a very nice occasional drink.

Cheers,
Rebecca

Photos by Rebecca Herman McBrayer

NOTE: The spirits in this review were 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.