As a start to the two-day BBQ & Barrels event in Owensboro, KY, Wayne and I drove over the blue bridge last night to attend our 2nd Annual Spirited Bourbon Pairing Dinner with Green River Distilling. We always enjoy our visits at Green River and this one looked to be terrific.
On the agenda was a unique bourbon dinner crafted by Chef Matt Weafer of Niko’s Bakery Cakes and of course, cocktail pairings crafted by Green River.
Throughout the evening we were serenaded by this amazing group!
Cocktail, Appetizers, &Salad
Once seated, we enjoyed a smoked salmon dip and smoked pimento cheese.
With the salad course we were served a Lemon Thyme Whiskey Sour made with Green River Wheated Bourbon, Lemon Juice, and Thyme Simple Syrup.
The Maque Choux Salad included local greens, corn, tomatoes, onions, celery, red peppers, creole dressing, and bacon.
Dinner & Cocktail
The entrée cocktail was a Honey Ginger Old Fashioned made with Green River Kentucky Straight Bourbon, Ginger/Honey Rich Syrup, and Angostura Bitters.
The entrée included pecan crusted sea bass with smoked tomato chutney, pommes duchesse and asparagus.
We were then served duck a l’range with duck confit and bourbon orange glaze over chili-infused grits and brussel sprouts.
Dessert & Cocktail
We were then treated to a Blackberry Manhattan made with Green River Rye Whiskey, Blackberry infused Sweet Vermouth, and Fernet.
The dessert was a lovely bourbon poached pear with goat cheese cremeux, smoked miso caramel, and almond gateau.
Bourbon with Friends
With every bourbon event, there is an opportunity to connect with friends and make new ones. We had a lively table and a great time was had by all! We are looking forward to Saturday’s events.
Rebecca, Wayne, Barry, ToriRebecca, Wayne, Todd, Susan, Ann, Vicky, Jeff, Ann
This was another fantastic event hosted by Green River Distilling.
Wayne and I have discussed our desire to do an American Single Malt Tasting for some time. Last weekend we picked up Bulleit’s offering and our interest in opening that bottle led us to do a full tasting. Ironically, we intended to taste only three; however, we started to see a meal pairing theme and decided to taste two additional ones following a break. It was incredibly interesting. If you haven’t tried American Single Malts, we hope that these tasting notes might encourage you to give at least one a try.
Selected for this Tasting
Part One: Bulleit Single Malt, Clermont Steep by Jim Beam, and Yellowstone American Single Malt Whiskey – by Limestone Branch
Part Two: New Riff Kentucky Single Malt Whiskey and Moving Pieces American Single Malt Whiskey – by Second Sight Distillery
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Bulleit Single Malt
Mashbill – 100% Malted Barley Age – NAS (at least 4 years) Proof – 90 Price Paid – $66.48
Color – Golden
Aroma – An inviting sweetness is on the nose much like honey, bright fruit scents such as apricot and citrus, as well as nutmeg and oak. It really encourages you to want to taste it.
Tasted Neat – The honey and sweetness from the nose are right there on the palate, those lead to the herbal/citrus flavors such as lemongrass and ginger. The finish has a hint of cocoa, cinnamon, and oak. The overall taste is really pleasant.
Tasted with dried cranberry – The sweetness faded while the lemon aspects came forward. It isn’t bad, just different.
Tasted with a pecan – The pecan eliminated the citrus and now the oak is dominant and there is an allspice finish.
Tasted with dark chocolate – Oddly, the chocolate brought out many bitter notes, perhaps a touch of malt, and the finish tastes like black pepper.
Overall, we enjoyed it neat or with the dried cranberry. It is very approachable and tastes a bit like summertime. If you have shied away from trying an American Single Malt, this might be a terrific option.
Clermont Steepby Jim Beam
Mashbill – 80% Standard Malted Barley, 20% Golden Pilsner Malted Barley Age – 5 years Proof – 94 Price Paid – $63.59
Color – Light Amber or Bronze
Aroma – Roasted barley and a light smokiness is first. A very toasted aroma. Also on the nose is a sweetness of caramel, oak, and baking chocolate or maybe coffee beans.
Tasted Neat – Very similar to the nose … sweet and earthy at the same time but with more spice. Caramel and toffee with barley, nuts, and charred oak. Also tasted a hint of honey and white pepper. Similar notes on its rather long finish with malted barley, caramel, oak, and pepper.
Tasted with dried cranberry – This negated many of the flavors but added pepper almost like pepper flavored Pop Rocks candy.
Tasted with a pecan – The earth tones are amplified with strong nutty notes and there is an additional woodiness with a light and smooth finish.
Tasted with dark chocolate – Fascinating as it really didn’t have much flavor at all with the dark chocolate.
Overall, we enjoyed it neat or with the pecan. This is an all-around good pour with terrific malt flavors and, again, an approachable choice for trying an American Single Malt.
Yellowstone American Single Malt Whiskey– by Limestone Branch
Mashbill – 100% Malted Barley Age – NAS (at least 4 years) Proof – 108 Price Paid – $54.49
Color – Light Amber
Aroma – Fruity with apricot or pear, floral scents perhaps honeysuckle, the malted barley is coming through in a cereal-like fashion. Great nose.
Tasted Neat – It begins with a lovely floral sweetness of honeysuckle, apricot, and caramel. The taste evolves to graham cracker and pastry crust then finishes with a combination of sweetness, oak, and white pepper.
Tasted with dried cranberry – Very nice as there was the sweetness of honey followed by a much more intense finish of oak and pepper.
Tasted with a pecan – This created a very smooth and sweet woodiness with a nice white pepper finish.
Tasted with dark chocolate – This was not a good pairing as it made any flavors very harsh.
Overall, we enjoyed it neat or with the dried cranberry. In some ways, this drinks a bit more like a bourbon than the other two did and the fruity sweetness is very nice and welcoming.
Moving Pieces American Single Malt Whiskey– by Second Sight Distillery
Mashbill – 100% Malted Barley (5 types) Other – Crafted using 5 different malts and aged in small barrels before being blended to new 55 gallon barrels for its final finish. Age – 5 years Proof – 96 Price Paid – $106.00
Color – Very Dark Amber
Aroma – A burst of coffee and chocolate malt with the sweetness of brown sugar.
Tasted Neat – The dominate taste is a fantastic dark roast coffee but there is so much more going on. There are also raisins and a dark cherry with dark chocolate or perhaps a chocolate malted mocha. There is a very nice lingering finish of cinnamon that brings thoughts of oatmeal raisin cookies.
Tasted with dried cranberry – The cranberry brightened it a bit but also brought a hint of bitterness as if from the zest of an orange.
Tasted with a pecan – This pairing really brought forward the coffee and the chocolate together with a hint of white pepper on the finish.
Tasted with dark chocolate – This negated the coffee and made the chocolate pretty dominant … like a chocolate covered caramel.
Overall, we enjoyed it neat as well as with the pecan or dark chocolate. Its name says it all … Moving Pieces … it changes quite a bit and remains dark and inviting throughout the pour. Quite amazing overall.
New Riff Kentucky Single Malt Whiskey
Mashbill – 100% Malted Barley (up to 6 types) Other – Various mashbills matured in a variety of casks for at least 7 years and then blended to create this concept. The six mashbills include: 100% Maris Otter, a classic British ale malt; 100% Golden Promise, a classic Scotch whisky malt; Barleywine-style, after high gravity, heavy bodied barleywine ales; Belgian quadrupel-style, in the fashion of rich, mellow Trappist ales; 100% Scottish peated barley malt, heavily smoked and pungent; 100% Chevallier Heirloom malted barley, an 1820s-vintage English variety.
Age – at least 7 years Proof – 113.8 Price Paid – $75.77
Color – Dark Amber
Aroma – There is sweetness and earthiness. Specifically, malted grains, dark chocolate, and coffee with hints of citrus and smoke. Very complex on the nose.
Tasted Neat – Sweet and earthy notes from the various barley and barrel treatments such as sherry and oak. Chocolate and cherries somewhat like a cherry cordial, soft caramel, coffee beans, and a light smokiness. On the finish there are light fruit and sherry notes with citrus, spice, and a bit of smokiness.
Tasted with dried cranberry – This muted the flavor profile and brought forward a harsh lime zest and a spicy finish.
Tasted with a pecan – This pairing is nice as the chocolate returns and it is a lot like a chocolate turtle, the barrel is present, and there is a nice and spicy finish.
Tasted with dark chocolate – Not very flavorful, only cinnamon and spices.
Overall, we enjoyed it neat and with the pecan. This is a complex pour that you need to take your time with to fully enjoy its nuances.
Discussion and Final Notes
While enjoying this extended tasting, we noted that each one was unique and also had some similarities. Also, what each paired well with provided an idea of how we might have an American Single Malt dinner pairing.
Bulleit is an afternoon salad luncheon outdoors with friends. It would also be great in the appetizer round of a pairing event. It’s bright and herbal nature would make it complement a salad or charcuterie board very well.
Clermont is hearty yet approachable. It could pair well with a cheese plate but for a dinner pairing we would enjoy it with a lovely steak to bring out that smoky char.
New Riff would be terrific with a dessert as it would complement the sweetness and bring some additional complexity. With it cherry cordial notes and nice cherry cheesecake might be fantastic with it.
Moving Pieces, with its strong, bold, coffee notes could be served with coffee, in coffee, or instead of coffee. If for dessert, a chocolate-focused desert would be very nice.
Yellowstone has a lot of flexibility and could be inserted into many portions of the dinner pairing lineup. We find it most relatable to an after dinner, after dessert drink. Sit back with friends, reminisce about the day, and enjoy a nice cigar.
So overall, we recommend all five and we have a place for them for whatever you were doing in your life on a particular day and if you want to have a phenomenal American Single Malt dinner, you could easily do it with these five selections.
If you haven’t tried American Single Malts, we hope that these tasting notes encourage you to give at least one a try.
Cheers, Rebecca & Wayne
Photos by Rebecca Herman McBrayer
Spirit Requirements
Whiskey (generic) must be made from cereal grains, distilled below 190 proof, placed into an oak container, and bottled at a minimum of 80 proof.
To be labeled American Single Malt Whiskey, the product must be distilled entirely at one U.S. distillery, and must be mashed, distilled, aged in the United States. The product also must be sourced from a fermented mash of 100% malted barley, at a distillation proof of 160° or less, and stored in oak barrels not exceeding 700 liters. In addition, allowable coloring, flavoring, and blending materials would be permitted.
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.
In honor of the 150th running of the Kentucky Derby, Saturday May 4, 2024, Wayne and I tasted a THEME of bourbon inspired by this iconic event. In addition to the annual Woodford Reserve release, we also opened and tasted two special bottles.
Selected for this Tasting
Woodford Reserve Kentucky Derby 150; 1974 James B. Beam 100th Kentucky Derby Decanter; and Evan Williams Kentucky Derby Festival 2023.
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Woodford Reserve Kentucky Derby 150
Kentucky Straight Bourbon Whiskey Mashbill – 72% corn, 18% rye, and 10% malt Age – NAS; KSBW is at least 4 years Proof – 90.4 Other – The whiskey is also triple distilled and has a low proof when it enters the barrel to mature for at least six years. Price Paid – $37.59
Color – Light to Medium Amber
Aroma – Surprised by the amount of ethanol at first as this is pretty low proof. Once we go past that notes of honey, vanilla, light baking spices, hints of oak.
Tasted Neat – Very light and with limited viscosity. Similar to the nose, there is vanilla, honey, orange zest, and a woodiness. The finish is dry with pepper and oak.
Tasted with dried cranberry – The cranberry brought the orange zest very forward, less sweetness, and the finish is also lighter.
Tasted with a pecan – Tobacco leads the way but there is also strong wood notes and a light hint of cocoa powder.
Tasted with dark chocolate – Very similar to when it was tasted neat except that the chocolate has added a creaminess.
We both liked it best with the cranberry as it had a very nice brightness; however, due to the tobacco notes, we might want to taste it with a cigar as well.
1974 James B. Beam 100th Kentucky Derby Decanter
Kentucky Straight Bourbon Whiskey Mashbill – 75% corn, 13% rye, and 12% malt (estimated based on today’s Jim Beam white label) Age – 100 months (8.33 years) when bottled in 1974 Proof – 86 Price Paid – Gifted from Family Collection Other – From “A Guide To Jim Beam Bottles” by Cembura & Avery: The 100th anniversary of the famed Kentucky Derby Classic is honored with a bottle bearing cameos of the first winner Aristides in 1875 and Cannonade in 1974. Red roses fill the numerals. The back list the names and dates of previous winners. Height 7.5 inches. Originally sold for $10.00.
Color – Dark Amber
Aroma – Lovely nose … sweet and rich at the same time. There is a nice wood note with caramel, buttered popcorn, and baking spices and perhaps a hint of fruit.
Tasted Neat – Caramel and oak with a vanilla custard and cinnamon. The fruit from the aroma seems to be dried apricot and there is a hint of citrus as well. The finish lingers nicely with cinnamon and oak. It has a lot more character and complexity than we typically see today in an 86 proof bourbon.
Tasted with dried cranberry – This took away the sweetness and brought the baking spices forward with more woodiness.
Tasted with a pecan – Very rich as the caramel turns darker and the wood became quite dominant. The finish is black pepper and oak.
Tasted with dark chocolate – The caramel returned and there is cinnamon more mid-palate. Finishes with a strong woodiness and cinnamon.
Neat would be preferred but with the pecan was very nice.
Evan Williams Kentucky Derby Festival 2023
Kentucky Straight Bourbon Whiskey Mashbill – 78% corn, 12% malted barley, and 10% rye Barreled 10/27/15; Bottled 01/20/23; Barrel #5 Age – 7.24 years Proof – 119 Other – Dipped in iridescent teal wax. The bottle also features a special face label with the Kentucky Derby Festival logo in teal and gold, and each bottle comes with a 2023 Pegasus Pin in an envelope. Only 800 bottles were released. Price Paid – $84.79
Color – Medium Amber
Aroma – Vanilla, cherry, floral, and perhaps tea.
Tasted Neat – Caramel, honey, vanilla custard, and a hint of cherry. The finish has nutmeg and a light mint.
Tasted with dried cranberry – This really brightened it up. Now there is citrus coming forward such as orange or lemon zest, still with a hint of cherry and the finish is very nice and with a pleasant cinnamon.
Tasted with a pecan – Now there is chocolate covered cherries with nutmeg and an additional woodiness. Very nice.
Tasted with dark chocolate – The cherry got really bold in the middle with a hint of chocolate but there wasn’t much of a finish.
This is a great bottle and we liked it neat but some of the other options were also very interesting.
Discussion and Final Notes
For a nose preference, it was clearly Jim Beam, Evan Williams, then Woodford.
From a taste perspective, it is hard to compare something that was distilled and barreled in 1966 to today’s products. Based on the older products that we have been able to taste, they tend to have a bit more character than today’s exact counterpart.
The 1974 bottle of Jim Beam was fantastic. If you can get your hands on an unopened decanter of this vintage, we highly recommend giving it a try. And, if ever in Northern Kentucky, just south of Cincinnati you will find Covington, KY and the home of Revival Vintage Bottle Shop where each day you might have an opportunity to taste from a dusty bottle! From a current Jim Beam offering, we would recommend the Jim Beam Black 7 Year as a good substitute.
The 2023 Derby Festival bottle by Evan Williams is truly terrific. We have also had several of their single barrels and since finding this specific bottle might be a challenge, give their single barrel a try.
Woodford Reserve, at least for us, is not preferred for drinking neat. However, it is fantastic in cocktails as its taste holds up very even though it is a lower proof. If you love the Kentucky Derby, you will want to collect their beautiful commemorative bottles.
Everyone has a different palate and different taste preferences. We are confident that at least one of these would be great for most people.
Cheers, Rebecca & Wayne
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.
Last night was the 4th Annual Kentucky Bourbon Festival (KBF) Bourbon Pairing Dinner at the Levee Bourbon Bar in Louisville, KY. It was the perfect setting for such an event during Derby Week. The riverside location allowed us to watch the Kentucky Derby Festival’s Great Steamboat Race. Many of the event attendees wore traditional Derby attire including flamboyant hats for the women and jackets for the men. It made for a very colorful evening.
When the doors opened, we were offered the official 2024 Kentucky Bourbon Festival cocktail. It had a very balanced flavor – Old Fashioned with Elijah Craig Small Batch. It had a very nice hint of cinnamon.
The Levee Bourbon Bar is terrific and with an amazing selection. We will need to make plans to visit again. The patio has a fantastic view of the Ohio River and we decided to sit outside and enjoy the festivities.
The wait staff was awesome. Food trays were passed frequently, and someone was also ensuring that everyone had bottled water on this rather warm evening. The passed appetizers were top notch!
* Elijah Craig cured salmon on house-made blini, fried capers, and crème fraiche. * House-made smoked chicken sausage, with Kalamata olives, fennel sprigs, and fresh citrus. (Wayne’s favorite) * Kenny’s Cranberry Fromage Blanc baked on brioche topped with Elijah Craig sorghum glaze. (Rebecca’s favorite)
CuredSalmonSmoked ChickenSausageBaked Brioche
The Great Steamboat Race
Just as Conor O’Driscoll was about to speak, he noticed that the steamboats were approaching and invited everyone to enjoy the event from the balcony. The riverfronts on each side of the Ohio were lined with onlookers and the boats were filled with people having a great time. We were surprised that their speed was greater than we anticipated. It was fun to witness.
According to the festival site, this race on the Ohio River has taken place since 1963. Tickets are available to ride on the boats with various amenities. This year’s race featured the Belle of Louisville and the Belle of Cincinnati. The race was anticipated to last approximately two hours. According to news reports, the Belle of Cincinnati was victorious.
We then enjoyed a terrific salad: Crisp Roma Crunch Lettuce topped with apple chips, Elijah Craig-soaked dried cherries, shaved Kenny’s Bleu Gouda cheese and finished with a toasted vanilla bean vinaigrette.
This lovely salad also gave us an opportunity to meet those we were sitting with – a very fun and friendly table!
Dinner with Entrée Cocktail
The entrée cocktail was like the welcome cocktail, but it was more citrus forward. The plated dinner was fantastic. Chef John Varanese and his team prepared smoked beef tenderloin topped with a duck confit ragout over a savory cornbread panzanella, roasted asparagus, heirloom carrot and red peppers finished with Elijah Craig caramel demi-glace. It was a good as it sounds and appeared, and I did not notice any leftovers around the room!
Entrée CocktailSmoked Beef Tenderloin
Dessert with Dessert Cocktail
The dessert was light and very tasty. The panna cotta was just perfect, and the dried apricot really added a bright fruit essence to the dessert. The cocktail was an espresso martini. It has a great coffee flavor, but the overall profile was a tad sweet for most at our table.
Description: Milk chocolate genoise, with a dried apricot marmalade, fermented honey and a vanilla panna cotta.
Chocolate Genoise and Vanilla Panna CottaEspresso Martini
Master Distiller – Conor O’Driscoll
We were excited to meet Conor O’Driscoll. We caught a live interview he did with Jason at The Mash & Drum and we thoroughly enjoyed it! Conor’s drink of choice was the Heaven Hill Bottled-in-Bond … and he was truly loving it. We appreciated his candor to the questions that were asked, and he came across as very approachable and “real.” Listening to him during the interview encouraged us to meet him. This was about four weeks ago and shortly afterwards, I received the email about this dinner. It just seemed like it was meant to be!
During the interview, one of Jason’s subscribers asked a question about whether he thought there was something to the “neck pour” of a new bottle not being as good as the rest. Conor literally laughed out loud. Then, what we will never forget … he took his bottle, flipped it over, and said, “wait, here’s your neck pour, oh, now it’s gone” as he flipped the Heaven Hill BIB bottle. We laughed so hard and kept replaying it.
We took an unopened bottle of the Heaven Hill Bottled-in-Bond to the dinner and asked Conor to sign it with that comment. He did one better and flipped the bottle and signed part of it upside down. Oh my – this will always be cherished! Thank you, Conor!!
Bourbon with Friends
With every bourbon event, there is an opportunity to connect with friends and make new ones. This one was no different. We got to see Mark Rucker and his wife Annita. Our table mate and new friend Bryan Miller … as well as his guests Pat and Pat! Thank you for the cigars, wish we didn’t have to drive back home so we could have had them with you and visited some more! Next time!
Rebecca, Mark, and WayneBryan, Wayne, and Rebecca
Closing Thoughts
KBF PinElijah Craig PGA Coin
The event exceeded our expectations. The KBF team organized and executed a fantastic evening from start to finish. When we arrived at our reserved seating, the KBF pin and Elijah Craig PGA coin were waiting for us.
At the end of the evening, we were each offered an Elijah Craig rocks glass and a set of golf tees. All will be great mementos. We look forward to adding this annual event to our Annual Bourbon Events Calendar. After attending this one, we really want to return!
If you have spoken with us about our bourbon journey and favorite distilleries, you have certainly heard us talk about the Neeley Family Distillery in Sparta, KY. Our first visit was very planned as part of the Kentucky Bourbon Trail; however, we almost always “stop by” when traveling to or from the Cincinnati, OH area! We are HUGE fans of their spirits and ensure that we have a good amount to tide us over to our next visit. Thus, it was well past time for Wayne and I to do a formal tasting of the goodness that Royce Neeley puts into a barrel! Last weekend, we did a two-day tasting, and we hope to inspire you to give them a try if you haven’t already!
Day 2: PawPaw’s Birthday Barrel Bottled-in-Bond, Hidden Barn Kentucky Straight Bourbon Whiskey finished in Madeira casks, The Old Jett Brothers Kentucky Straight Bourbon Whiskey French Cognac Finish
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Mashbill – 76% Corn, 19% Wheat, 5% Malted Barley Age – 46 months Proof – 112.7 Other – Single barrel, triple pot distilled, non chill filtered, sweet mash, barrel char 2, barrel size 25 gal, yeast strand A-1. Price Paid – $41.39 (375ml)
Color – Medium amber
Aroma – Sweet corn, wheat, vanilla, brown sugar, and a bit of smokiness.
Taste – Barley, brown sugar, butterscotch, vanilla cream, almost a crème brûlée.
Tasted with dried cranberry – It brightened the taste to almost an effervescence, less sweetness, but lot of cinnamon.
Tasted with a pecan – A hint of chocolate, oak, brown sugar, with black pepper on the finish.
Tasted with dark chocolate – Creamy caramel, chocolate covered nut, with a sweet finish of toasted brown sugar.
Neeley’s wheated bourbon is always a favorite of ours. Perhaps it is the triple pot still approach or the way they treat the grains, but always fantastic.
Mashbill – 76% Corn, 19% Wheat, 5% Malted Barley Age – 52 months Proof – 111 Other – Single barrel, triple pot distilled, non chill filtered, sweet mash, barrel char 3, barrel size 30 gal, eight-year air seasoned barrel, yeast strand A-1. Price Paid – $51.74 (375ml)
Color – Medium amber
Aroma – The nose is complex with caramel, fruit, baking spices, some vanilla malt, brown sugar or even a bit of molasses, a very mature nose.
Taste – Wheat, barley, caramel, dark fruit notes, and a really nice finish of black pepper that goes well with the sweet notes.
Tasted with dried cranberry – A hint of chocolate but there is cinnamon on the front and more of a sweet finish. Great mouth feel – feels creamy … almost buttery.
Tasted with a pecan – This muted some of the flavor and brought some spices forward; somewhat of a spicy chocolate caramel.
Tasted with dark chocolate – This brought the chocolate, like a chocolate covered caramel with sea salt on it. Maybe a little bit of cherry in the middle.
We are very pleased that we purchased several of these bottles because it was a very limited barrel treatment. As noted on the tag, the barrel was aged outdoors for EIGHT years. While the treatment of the oak barrel is quite present in the taste profile, it doesn’t dominate in a negative way. Instead, it brings out a cornucopia of flavors.
Mashbill – 65% Rye Age – 28 months Proof – 108.9 Other – Single barrel, triple pot distilled, non chill filtered, sweet mash, barrel char 3, barrel size 25 gal. Price Paid – $42.39 (375ml)
Color – Medium to dark amber.
Aroma – Rye sweetness dominates, mint, herbal tea, a light baking spice, floral notes, very fresh, very natural, and inviting.
Taste – Mint, rye grass, floral, tea, light spice, pleasant rye bread and white pepper finish.
Tasted with dried cranberry – Very floral with a white pepper finish, very nice.
Tasted with a pecan – Mellow and it brings it all together sweetness and it is just really good.
Tasted with dark chocolate – Chocolate, caramel, mint chocolate chip ice cream.
Neeley’s rye is outstanding. One of the most pleasant and enjoyable ryes to drink. As we were tasting, we kept wondering why we didn’t pull it off the shelf more often. Answer – we do not have a back-up bottle. On our next trip, we will remedy that!
PawPaw’s Birthday Barrel Bottled-in-Bond
Mashbill – Uncertain Age – at least 4 years Proof – 100 Other – Bottled-in-Bond Price Paid – $106
Color – light to med amber
Aroma – Stone fruit, nuttiness, orange zest, floral notes, and light baking spices.
Taste – Caramel, toasted brown sugar, orange zest and cinnamon on the finish.
Tasted with dried cranberry – The cranberry is bringing a fruitiness forward, more citrus, and less cinnamon.
Tasted with a pecan – Chocolate malt – very nice with the pecan.
Tasted with dark chocolate – A great creaminess, a bit less chocolate than the pecan brought but the finish is more like a warm cinnamon roll.
Wayne, Rebecca, & PawPaw 2023
PawPaw signing our bottle
Overall, it’s a fantastic bottled-in-bond as it is rich in flavor and a lot of complexity. It is damn good. This bottle will forever be incredibly special to us. We purchased it at the 2023 Kentucky Bourbon Festival and we got Bottle #1. Most importantly, PawPaw was there – he signed the bottle and we got a picture with him.
We really hope (pretty please) that an annual release of a Birthday Barrel in honor of PawPaw’s birthday will continue.
Hidden Barn Kentucky Straight Bourbon Whiskey finished in Madeira Casks
Mashbill – 70% Corn, 20% Rye, 10% Malted Barley Age – at least 4 years Proof – 100 Other – Finished in Madeira Casks Price Paid – $103.49
Color – dark amber
Aroma – The wine really comes forward on the nose as well as a creamy vanilla and some baking spices.
Taste – Honey, brown sugar, cherry, chocolate, light undertones of the madeira cask and a light yet warm finish. Very nice taste and overall experience.
Tasted with dried cranberry – This did nothing to enhance it and it made it oddly bitter with a stronger cinnamon on the finish.
Tasted with a pecan – This moved the focus to the spicy side and any hint of the Madeira is gone.
Tasted with dark chocolate – Much better with the dark chocolate as it added a creamy sweetness and the taste of chocolate dipped grapes with a nice warm finish.
This was our first time to taste a Hidden Barn bourbon. It was very good, and we liked it neat the best as that focused on the spirit and the finishing with the Madeira.
The Old Jett Brothers Kentucky Straight Bourbon Whiskey French Cognac Finish
Mashbill – High Rye Bourbon Age – At least 4 years Proof – 109.9 Other – Finished in French Oak Cognac Barrels for 7 Months Price Paid – $123.41
Color – golden
Aroma – The cognac is there and the French Oak is bringing a strong vanilla note forward. Also, sweet corn, raisins, and toasted marshmallows.
Taste – Vanilla, vanilla cream pie with a nice pastry note, buttered raisin toast, the cognac is complementing it very well and there is also a lovely finish of baking spices, pepper, and oak.
Tasted with dried cranberry – With the cranberry, it lost the delicate notes and shifted to stronger fruits and french vanilla.
Tasted with a pecan – The pecan brought some French Oak notes forward as well as chocolate and caramel.
Tasted with dark chocolate – This is different and in a good way. Almost like chocolate covered grapes. This makes me want to have a pour of this with a dessert or instead of dessert.
The cognac and French Oak play very well together. In addition to being a good option after dinner, it might also pair well with a cigar.
Discussion and Final Notes
We have wanted to do this tasting for some time; however, we have a substantial “shelf” of Neeley’s spirits and selecting a few for a tasting can be a challenge. Thus, we decided on six and completed the tasting over two days.
Bottom line – they are all fantastic. You really cannot go wrong with a nice pour of a Neeley Family Distillery bourbon or rye. Perhaps it is the family tradition, using sweet mash, being triple pot distilled, or non-chill filtered, or a fine combination of everything they do. We only know that we personally enjoy each one.
Royce Neeley is truly a Master Distiller and continually produces some terrific spirits at Neeley Family Distillery. Give them a try!
Cheers – and always drink responsibly! Rebecca & Wayne
Sweet Mash: Sweet mash is a process in distillation that does not use the sour mash as a starter for fermentation. Instead, only fresh yeast is used. Using sweet mash has the benefit of more control over specific ingredients and the ability to use lower temperatures for fermentation. However, it does require more maintenance and extreme cleanliness to avoid contamination. For more information, please read this post – Four Stages of Making Spirits.
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.
Rye Whiskey Basic Requirements: Rye whiskey must be made from at least 51% rye. It must be distilled at 160 proof or less. It then must be placed into a new, charred oak container at a proof of 125 or below. Straight rye whiskey is a subcategory of rye whiskey that has been aged for at least two years in new, charred oak barrels and doesn’t contain any additives. If aged less than four years, the label must include an age statement. For additional information on bourbon requirements, please read this post – Rye Whiskey.
Bottled-in-Bond: must be produced in a single distillation season by a single distillery; must mature in a U.S. bonded warehouse for a minimum of four years; and the aged spirit must be bottled at 50% ABV (100 proof). For additional information on Bottled-in-Bond requirements, please read this post – Bottled in Bond.
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.
Tasting a fine spirit like whiskey or bourbon is as much art as it’s science. That said, it also takes much time to become accustomed to it, especially after experiencing a burning sensation as you take your first sip. In the article, “Enjoying Bourbon Might Take Patience,” Wayne shared his personal story of how long it took him to be able to drink bourbon neat and truly enjoy it. For this Sunday Spirit Note, I share some reasons why whiskey/bourbon can burn your throat and tips on reducing such unpleasant experiences.
What is Whiskey Burn
Whiskey burn, a tingling sensation in the mouth and throat, is caused by ethanol activating Vanilloid Receptor-1 (VR1) nerve cells, which send distress signals to the brain, interpreting the drink as too hot and causing a burning sensation to prevent further consumption. The burn intensity depends on the whiskey’s alcohol content and temperature. Ethanol lowers the activation temperature of VR1 receptors, making them more sensitive to the heat of the whiskey. Similar to the reaction to capsaicin in spicy foods, VR1 receptors are activated at a lower temperature in the presence of ethanol, triggering the burning sensation. Whiskey burn is a protective mechanism to prevent tissue damage from consuming liquids that are too hot or potentially harmful.
Steps to Reduce the Burn of Bourbon Whiskey
There are multiple approaches that can be taken to reduce the burn of bourbon whiskey to help you enjoy it more. Over time, you can find the method that is best for you and you may also find that different options for different bourbons are most effective.
– Add water: Dilute the whiskey with a few drops of water using a straw. Start with three to five drops and add more until you reach your desired dilution. Water can also release additional aromas and tastes by reducing the alcohol content.
– Add ice: Adding ice can neutralize the burn and prevent dehydration and a parched throat.
– Chill the drink: Chilling the bottle or glass in the refrigerator for about 2 hours will soften its flavor; thus, reducing the burn and helping it go down more smoothly.
– Use a straw: Drinking whiskey through a straw can help to bypass the back of the throat and reduce the burn.
– Take small sips versus large swigs: Savor your drink with small sips instead of chugging it to reduce the burn. This also helps you to enjoy the flavors more. Have a glass of water on hand for drinking to quench your thirst so you will be more inclined to sip your bourbon slowly.
– Hold the whiskey in your mouth: Allowing the bourbon to sit in your mouth for a few seconds before swallowing helps the flavors to dissipate and reduces the burn. This is especially important on the first few sips as it can help to numb the tongue.
– Roll it around on your tongue: This has a similar effect as holding it in your mouth. By gently rolling the bourbon around on your tongue before swallowing, it allows the flavors to develop and reduce the burn.
– Drink then exhale: Take a deep breath in, exhale a bit, sip the whiskey, and then exhale the rest of the air. This flushes out alcohol vapors and reduces the burning sensation.
– Add a mixer: Mixing whiskey with a non-alcoholic beverage, such as soda or juice, can reduce the alcohol concentration and make it more palatable.
Summary and Closing Thoughts
Bourbon whiskey often causes a burning sensation due to its high alcohol content, but various methods can mitigate this. If you tour a distillery in Kentucky, it is often described as the “Kentucky Hug.’ Experimenting with chilling techniques, dilution of alcohol, tasting approaches, and even breathing techniques, can reduce the burn while preserving the flavor.
Remember, when ordering bourbon whiskey in a bar, it can be consumed “straight,” which involves cooling it and straining it over ice, or “neat,” which means serving it at room temperature without any additives. While some prefer the pure flavors of bourbon neat, others suggest sipping it slowly to fully appreciate its nuances. Ultimately, the best way to enjoy whiskey is subjective and it certainly depends on personal preferences.
In the words of Jim Beam’s Master Distiller, Fred Noe, and his father (Booker Noe) before him, “Drink it any damn way you please.”
Enjoy Your Bourbon Journey – And Always Drink Responsibly Rebecca
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.
April 12, 2024 Wayne and I attended the Black Stone Cherry, ZZ Top, Lynyrd Skynyrd concert at the Ford Center in Evansville, IN. Each group contributed outstandingly, and we had fabulous front row center seats for an amazing night of music and memories.
Johnny singing Whiskey Rock-a-Roller 04/12/24.
I wore my “Talk Bourbon To Me” T-Shirt and didn’t realize that might catch the eye of Johnny Van Zant. That is because I missed their announcement of partnering with Bespoken Spirits and the release of American Hell House Whiskey in July, 2023. Honestly, the first I knew about it was during their 5th song, Whiskey Rock-a-Roller when it was on the screen. Then I was intrigued.
At the conclusion of Sweet Home Alabama (right before the encore), Johnny Van Zant pointed to me and tossed me a “Hell House” hat. Unfortunately, the woman sitting next to me grabbed it. This did not sit well with Johnny, and he AGAIN pointed at me and ensured that I got their “Lynyrd Skynyrd Forever” hat. Super cool!!
Rebecca, Wayne, and Trevor Herman by the tour bus after the concert.
About Hell House Whiskey
American Hell House Whiskey was released in July 2023. In an announcement by PR Newswire (07/27/23), it was shared that the name is a tribute to the band’s legendary cabin. Lynyrd Skynyrd’s Hell House, a humble cabin nestled in the woods of Florida, played a pivotal role in the band’s early success. It served as their rehearsal and writing space, where iconic songs like “Free Bird” and “Sweet Home Alabama” were born. The cabin’s legacy lives on in the band’s new whiskey, Hell House Whiskey, which pays homage to the raw and creative spirit of their formative years.
The whiskey is produced by Bespoken Spirits that launched in January 2018 in California. Most recently, March 2024, Bespoken moved their headquarters and operation to Lexington, Kentucky. They pride themselves on creating a process for sustainability. Their approach to whiskey is accomplished with less wood, water, and energy. Early supporters of Bespoken include T.J. Rodgers of Cypress Semiconductor and Derek Jeter, Baseball Hall of Famer and owner of the Miami Marlins. As of their move to Kentucky, they were available in Texas, Florida, Tennessee, Georgia, Kentucky, Michigan, New York, and North Carolina. However, they announced plans to expand into Colorado and Illinois in 2024.
Following the concert, we really wanted an opportunity to taste Hell House Whiskey. Using the locator on Bespoken’s website, we found a place just over the bridge in Henderson, KY. Saturday, 04/13/24, we were able to purchase a bottle at the location indicated.
American Hell House Whiskey Tasting Notes
If you haven’t already, please be sure to read our approach to Tasting Whiskey.
Taste – Some sweetness and a light floral note; however, the dominate taste coming forward is tobacco. On the finish the tobacco lingers and is joined by leather, oak, and black pepper.
Tasted with dried cranberry – With the cranberry it has a lighter overall feel to it. A bit less tobacco, but the leather remains it still finishes with oak and black pepper.
Tasted with a pecan – More sweetness with caramel on the front, the tobacco and leather has faded but the finish is now cinnamon and oak.
Tasted with dark chocolate – This did not complement the spirit. The previous taste characteristics are no longer present and it now has a rather bitter finish similar to tasting ground cinnamon. We certainly would not recommend this paired with chocolate.
Bespoken Spirits Tailored Wood Finishing
According to an article published by Whisky Advocate (03/21/24), Bespoken Spirits uses a proprietary rapid-aging process called Tailored Wood Finishing. Unlike traditional whiskey-aging methods that rely on extended barrel storage, Bespoken uses “micro staves” to infuse flavors of wood, toast, and char into its spirits in just a few days. This innovative approach allows them to create diverse flavor profiles from a single base liquid while reducing material consumption, water usage, energy expenditure, and eliminating evaporation losses.
In a related article published last year by Robb Report (04/11/23), Bespoken’s unique Tailored Wood Finishing process uses “activators” to rapidly age whiskey by applying heat and pressure, simulating years of aging in just days. This method allows the company to finish or rectify whiskey for other brands, potentially resolving flavor issues. While the process can produce whiskey that tastes different from traditionally aged products, lacking depth and maturity, blind tastings have shown that Bespoken’s whiskeys are often distinguishable from others.
Summary Notes
I have loved Lynyrd Skynyrd since I was in High School, and it is hard to believe that they are celebrating FIFTY YEARS! I really wish they would have partnered with a spirit company that has the depth and maturity to match who they are. That said, as a fan, it is very cool to listen to a band’s music and have a whiskey to drink that has their name on it.
We are looking forward to the next warm day when we can sit on the patio and enjoy a cigar. With the tobacco and leather notes of this whiskey, we believe it will go quite nicely with a cigar and the cigar won’t negatively impact the flavor of the whiskey.
If you are a fan and locate a bottle of Hell House – buy it! You will enjoy it for the same reasons that we do … its story and connection to Lynyrd Skynyrd.
Cheers, Rebecca
Photos by Rebecca Herman McBrayer
American Whiskey (as per the label)
Whiskey (generic) must be made from cereal grains, distilled below 190 proof, placed into an oak container, and bottled at a minimum of 80 proof.
When aged less than four years and without an age statement, it might need to be labeled as corn whiskey. To be considered American Corn Whiskey, it must be made from at least 80% corn, but isn’t required to be aged. Aged American corn whiskey must rest in either used or uncharred oak barrels. Note: Based on the mash bill of Hell House, it could qualify as a corn whiskey.
Regarding the labeling of American Hell House Whiskey as American Whiskey, according to Whiskey Advocate’s 03/21/24 article, it was sourced from MGP (Midwest Grain Products); thus, likely achieved the placement into oak barrel requirement during its time at MGP. In addition, that would add to the accumulated age.
NOTE: The whiskey 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.
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.
Your Bourbon Journey 