First Visit to Four Roses Distillery

April 25, 2024April 24, 2024 / bourbonjourney / Leave a comment

April 25, 2024
By Rebecca Herman McBrayer

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.

Four Roses
Wild Turkey
Woodford Reserve

As you can see on the map Frankfort, KY is also nearby and that opens another list of possibilities, depending on your time available.

Happy Trails!
Rebecca

All photos by Rebecca Herman McBrayer unless otherwise noted.

April 2024 Four Roses Recipe Tasting

April 23, 2024April 22, 2024 / bourbonjourney / Leave a comment

04/23/24
By Rebecca Herman McBrayer

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.

Bourbon Yeast Flavors

April 21, 2024September 26, 2024 / bourbonjourney / Leave a comment

04/21/24
By Rebecca Herman McBrayer

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.

Happy Tasting!
Rebecca

First Visit to The Bard Distillery

April 18, 2024April 18, 2024 / bourbonjourney / Leave a comment

April 18, 2024
By Rebecca Herman McBrayer

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.

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!!

Pro Tip: As mentioned in a previous article about this area, The Bard Distillery, MB Roland Distillery, and Casey Jones Distillery are quite close together and are on the Kentucky Bourbon Trail Craft Tour Western area.

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.

April 2024 Casey Jones Tasting

April 16, 2024April 15, 2024 / bourbonjourney / Leave a comment

04/16/24
By Rebecca Herman McBrayer

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

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.

Canadian Whisky

April 14, 2024October 12, 2024 / bourbonjourney / Leave a comment

04/14/24
By Rebecca Herman McBrayer

Canada produces more than 21 million cases of whisky each year. Popular brands in the US include Crown Royal, Black Velvet, and Canadian Club. This brief Spirit Note discusses Canadian Whisky requirements, mash bill, and production approaches. The taste profile and Canadian Whisky availability in the US is also reviewed.

Canadian Whisky Requirements

Production: It must be mashed, distilled, and aged entirely in Canada.

Grain: Despite its historical association with rye, Canadian whisky can be made from various cereal grains.

Aging: Whiskies must spend a minimum of three years in wooden barrels of 700 liters or less.

Alcohol content: They must contain at least 40% ABV.

Flavoring: Can contain caramel coloring or flavoring.

9.09% Rule: The 9.09% rule allows Canadian whisky producers to enhance their blends with up to 9.09% of non-whisky ingredients, provided they have been aged for two years in wood. This rule, stemming from a US tax incentive, has rarely been utilized. Despite criticism from competitors, most Canadian whisky remains pure, with the occasional addition of sherry instead of American spirits.

Mash Bill

Unlike American bourbons, Canadian whiskies do not typically use a mash bill containing multiple grains, but they are often a blend of lighter triple-distilled grain spirits and a smaller proportion of richer “flavoring” spirits. The amount of rye used in the blend influences the spiciness of the whisky, with more rye resulting in more pronounced spice notes.

Canadian whiskies are usually made by blending aged whiskies that are produced from individually fermented and distilled grains. These various grains, such as corn, rye, and barley, impart unique flavors and characteristics to the final blend.

Two Common Production Streams

Canadian whisky production utilizes two distinct streams: base whiskey, distilled to high alcohol and matured in used barrels to highlight wood-derived flavors, and flavoring whiskey, distilled to low alcohol and matured in new or new and used barrels to emphasize grain-derived congeners. While some distilleries produce only one base whiskey, others create multiple variations. The combination of these streams creates the characteristic elegance of Canadian whisky.

Canadian Whisky Taste Profile

Canadian whisky is characterized by its distinct flavors. It is typically lighter and sweeter than other whiskies, with notes of vanilla, cinnamon, nut, and fruit. These flavors are often complemented by hints of caramel or butterscotch, as well as spices. The higher distillation proofs and aging in used oak barrels contribute to its unique taste profile.

Top Canadian Whisky Producers

The top eight Canadian whisky producers (and their parent companies), which account for over 95% of production, are:

– Alberta Distillers/Beam Suntory
– Black Velvet/Heaven Hill
– Gimli & Valleyfield/Diageo
– Hiram Walker/Pernod Ricard
– Kittling Ridge/Campari Group
– Canadian Mist/Sazerac
– Highwood
– Valleyfield

Canada has experienced a surge in craft whisky production over the last decade, with the number of distilleries reaching nearly 300. These distilleries are experimenting with innovative styles that demonstrate the versatility and potential of Canadian whisky, offering a wider range of flavors and experiences for enthusiasts.

Popular Canadian Whisky Brands Available in the US

Canadian whisky, particularly Crown Royal, enjoys significant popularity in the US, with other brands such as Black Velvet, and Canadian Club.

Additional Canadian offerings include Confederation Oak Reserve, Pendleton, Caribou Crossing, Rare Perfection, and Alberta.

Crown Royal flavored profiles, such as apple, vanilla, and peach as well as limited edition salted caramel and blackberry are also very popular.

Many people might not realize that Fireball Cinnamon Whisky, owned by the Sazerac Company, is made with Canadian whisky.

I hope that this brief note brought clarification regarding Canadian Whisky.
Rebecca

Bourbon Eclipse Of the Sun

April 12, 2024 / bourbonjourney / Leave a comment

April 12, 2024
By Wayne McBrayer

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.

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.

This was a great memory for Our Bourbon Journey!

Wayne

Photo credits: Rebecca Herman McBrayer

Pre-Solar Eclipse Trip to MB Roland, Casey Jones, and The Bard

April 11, 2024April 15, 2024 / bourbonjourney / Leave a comment

By Rebecca & Wayne McBrayer

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.

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 Jones Distillery 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.

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.

Rebecca, Kim, and Wayne at the Sip & Spin

Distillery Trail Statistics

MB Roland Distillery, Casey Jones Distillery, and The Bard Distillery are on the Kentucky Bourbon Trail Craft Tour Western area. This trip marked our second visits to MB Roland and Casey Jones and our 4th to The Bard. Overall, they were our 121st, 122nd, and 123rd distillery experiences.

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.

Happy Trails,
Wayne & Rebecca

All photos by Rebecca

April 2024 Elijah Craig Trio Tasting

April 9, 2024April 26, 2024 / bourbonjourney / Leave a comment

04/09/24
By Rebecca Herman McBrayer

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

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.

Bourbon Grain Flavors

April 7, 2024April 5, 2024 / bourbonjourney / Leave a comment

04/07/24
By Rebecca Herman McBrayer

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:

– Vanilla
– Caramel
– Butterscotch
– Honey
– Brown butter
– Toffee
– Toasted marshmallows

Rye

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:

– Vanilla
– Honey
– Caramel
– Toasted oak
– Toffee
– Fruity
– Vanilla ice cream
– Bananas foster

Malted Barley

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.

Happy Tasting!
Rebecca

Your Bourbon Journey

Embracing the Craft

RebeccaHermanMcBrayer

First Visit to Four Roses Distillery

April 2024 Four Roses Recipe Tasting

Bourbon Yeast Flavors

First Visit to The Bard Distillery

April 2024 Casey Jones Tasting

Canadian Whisky

Bourbon Eclipse Of the Sun

Pre-Solar Eclipse Trip to MB Roland, Casey Jones, and The Bard

April 2024 Elijah Craig Trio Tasting

Bourbon Grain Flavors