Cathead Old Soul Single Barrel Bourbon - Liquor Barn

MGP 75% Corn, 21% Rye, 4% Barley | 109 Proof | 4.5 Years | Barrel 16B29-9

Liquor Barn selected 2 Cathead High Rye Bourbon barrels in 2020 That were barreled in 2016 - this one and D19-10. I don’t know if, or how long the barrel may have aged at Cathead in Mississippi, but I am definitely curious. I’m told Liquor Barn tasted through several barrels and landed on two with pretty distinct flavor profiles. This is interesting, because I found this bottle to be pretty unique for a high rye bourbon. When I hear “high rye,” I think herbal and spicy, but this bottle leans hard in the cherry and vanilla direction of Belle Meade Reserve. It would hit the spot for anyone that likes a wheated bourbon. This whiskey is like a sweet almond ring pastry from the local bakery (a yeasted, laminated doughy treat that really packs those nutty, cherry flavors).

The nose has cherry, vanilla custard, vanilla bean, and is balanced with that MGP-ness that I can’t quite describe (maybe some kind of a slight tartness). There is some faint herb and some tobacco, but those notes really took some time to pick up on. I don’t get any ethanol singe no matter how big of a draw on the nose and there aren’t really any baking spices present to speak of.

The palate takes everything in the nose and intensifies it. Honey and caramel are added to the prominent sweet cherry notes and there’s slight oak present along with vanilla at the front of the tongue. For a relatively young whiskey, it is smooth and lacks any harsh reminder of its proof.

The finish is long with more cherry that develops into amaretto and almond icing. As the finish finally leaves your palate, it brings Luxardo cherry syrup to mind.

7.0 - This is a solid mid-shelf bourbon. I was pleasantly surprised by its flavor profile and will definitely try other Old Soul products. I might be curious enough to try a different single barrel, but I would definitely like to try one of their other older offerings like Tintype (which I understand is matured in Mississippi) or Old Soul 13/15yr small batches.

• Glassware - Glencairn

• Rested - 20+ minutes

• Bottle opened - 3 weeks ago

• Setting - Dimly lit home bar

• Listening to - Aminé

Taconic Duchess Private Reserve Bourbon - r/bourbon #687

70% Corn, 25% Rye, 5% Barley | 124 Proof | 4 Years | NCF | Single Barrel (r/bourbon Barrel Selection)

Taconic checks some of the most important boxes:

• Non-Chill Filtered? ☑ Yep

• Barrel Strength offerings? ☑ Bourbon and Rye

• Unique approach? ☑ NY Grains and Hudson Valley spring water

• D’ya like dags? ☑ Just look at their instagram

Lately I’ve been enjoying whiskeys in the ~5yr age range. Initially I recognized it when having side by side pours of 5yr and 8yr Nashville Barrel Co bottles. It’s not a question of quality, but one of category. Bright, fruity, floral and herbal vs. oaky, syrupy, vanilla, and calm. I saw a Stellum Black review recently that points out the same when it comes to the younger Stellum and Stellum Black with its incorporation of older whiskeys into the blend. This barrel of Taconic Dutchess Private Reserve Bourbon is like the top of a peach turnover. The pastry is golden and toasty, some of the fruity peach filling bubbles up and caramelizes, and the sugar sprinkled on top browns. This whiskey is not an oaky, leathery, tobacco-y treacle.

The nose has stone fruit, cinnamon, light vanilla, and ever so slight grassy herbal tones. After nosing for quite some time, everything came together as a peach turnover with caramelized sugar. The nose is delightful, but not particularly strong and it doesn’t pull far in any direction. While it is perhaps weaker in comparison, this bourbon’s nose has a balance that reminds of the 5yr Nashville Barrel Co bourbons. There isn’t much ethanol to speak of for a sub-5yr 124 proof whiskey.

The palate is robust and picks up any slack the nose may have left. It has toffee, caramel, and the combo of golden pastry and sugar on the crispiest part of a turnover. There is some stone fruit on the palate as well, but it’s mostly a yeasty, sweet, buttery baked good.

The finish is medium-long with savory butter on the middle of your tongue, and lots of sweet caramel. The proof prickles your tongue pleasantly as the finish moves backwards on your palate. On the very end of the finish, some nutty and faint smoky notes come in.

7.0/10 - This is a really solid bourbon and I’m glad I got a chance to try Taconic via the r/bourbon group. If I were to happen upon a local shop with a barrel pick bourbon, I think I’m curious enough to go for it. I’m definitely curious enough to go for a rye SiB.

• Glassware - Glencairn

• Rested - 15+ minutes

• Bottle opened - ~2 months ago

• Setting - winding down in the evening in a dimly lit room

• Watching - Fargo Season 4

NULU Single Barrel Rye - Top Shelf r/bourbon

95% Rye, 5% Barley (I believe) | 118 Proof | 7 Years | Single Barrel (r/bourbon Barrel Selection)

Shout out to the Aficionados and u/t8ke for whatever kind of haggling they engaged in to secure this barrel. u/t8ke did you have to arm wrestle a Hazlebaker for it? I’m a big fan of MGP whiskey in general, but especially the 95/5 rye mash bill (which I believe this is). It’s remarkable how much variety there seems to be in the MGP rye barrels out there under various labels, but I have yet to find one I hated. Additionally, we made quick work of a NULU 4+yr Toasted Barrel rye in this household, so a 7yr barrel “Top Shelf” rye picked by the Aficionados Group seemed like a sure shot.

This is a sweet, rich and complex rye. It has a lot going on and is very unique with a long finish unlike any other whiskey I’ve had. It’s not a whiskey I would call “smooth,” “balanced,” or an “easy sipper,” all in the best way possible.

The nose is heavy with sweet notes. There is vanilla cream, maple syrup, sweet mint, some dill, and faint baking spices that creep up after the whiskey is rested for some time. At the tail end of long draws of the nose, there is a sliiight tinge of ethanol.

The palate has butterscotch pudding, vanilla, and some bright citrus or something fruity I can’t quite put my finger on (not cherry, apple, banana… so I’m thinking maybe it’s citrus). It’s big bodied and the age seems to be just right - the oak is not overbearing, but it’s there with the sweet brown flavor notes. Rye whiskeys don’t always pull off the interplay between mint/dill/spice and oak/vanilla/maple, but Top Shelf nails it.

The finish is long and goes from sweet vanilla, to herbs, to grass. As the finish ends, a slight medicinal note appears on the sides of your tongue and then moves to an earthy/grassy flavor that lingers long after anything else. I mean it’s not really a part of the finish, but an after taste… like something that doesn’t go away until you introduce something else to your palate. I don’t mind it, but I’ve never had this experience with any other whiskey.

8.5 - I’ll say again that this whiskey is unique and outstanding. It’s one thing to log flavor notes, but how well they come together is what makes a whiskey great. This is in the neighborhood of Michter’s 10 Year or Barrel Proof and considering their scarcity and shelf/secondary prices, I’d sooner seek out another one of these older NULU ryes from Prohibition Craft Spirits.

• Glassware - Glencairn

• Rested - 15+ minutes

• Bottle opened - 2 weeks ago

• Setting - winding down in the evening in a dimly lit room

• Watching - Fargo Season 4

Kentucky Peerless Rye Single Barrel

51%+ Rye, ?% Corn, ?% Barley | 110.3 Proof | 3 Years | Single Barrel (Total Wine Single Barrel Selection)

peer·less · /ˈpirləs/ · unequaled; unrivaled

Peerless wasn’t always the name of this distillery; they started out in the 1880s as Worsham Distilling Company. In 1889 Henry Kraver took ownership of the distiller and in the next few decades came the name Peerless, a surge in production, and Prohibition.  By 1917 Peerless whiskey production was ended to conserve grain for the war effort, and their bonded warehouses under armed guard held barrels that would be used as prescription medicinal whiskey.  Nearly 100 years later, Henry Kraver's grandson and great grandson Corky and Carson Taylor began production of Peerless again in what is essentially a "craft" distillery.

Danish butter cookies - you know those ones in a blue tin that your great aunt used to have and offer to guests? Those ones that came stacked in those little  paper cups?  Those are the cookies that came to mind when tasting this Rye.  The mash bill isn't readily disclosed, but it seems likely to be somewhere in the neighborhood of a "barely legal" rye based on its flavor profile.  It's also definitely worth noting that peerless uses a sweet mash, which they say allows them to achieve a unique smooth character and brown sugar sweetness.  It also means that new grains and carefully monitored fermentation are required for each batch.  It's a more difficult process, but yields distillate that is less acidic and allows the character of the grain really shine. 

Looking at it, Peerless Rye is bright amber in color with medium legs as it's swirled in a Glencairn.  On the nose its Danish Butter Cookies from the royal blue tin.  There's sweet caramel, butter, and faint herbs/mint.  On the palate, Peerless is bright, balanced, plenty of sweet brown butter, and some herbs/dill and citrus as well.   It has a medium body without much oak.  Peerless has a long, sweet, caramel finish with minimal burn and a bit of pine and herb present towards the end.

Peerless Rye is good. It's quite good. The nose wasn’t remarkable, but the palate was very enjoyable.  I imagine it would be really nice in a Manhattan, though I haven’t tried that yet.  Peerless is a craft distillery and I respect the fact that they did it the hard way.  Peerless built their operations, barreled distillate, and waited until it was ready to bottle and sell (they didn't source anything or try to be sneaky about what was being bottled early on in their operations).  That said, I can’t personally justify this rye at this price point ($86 - it was mislabeled and should have been $96… though it's $115 SRP in some states).  At a similar price, I’d prefer Wilderness Trail Rye.  Less expensive ryes that are just about on par with this are Willett and Pikesville.  HOWEVER, if I saw a single barrel that was 5 years old, I'd buy it again because I'm curious to see what a couple more years in a barrel would do.

7.0 - I do find myself reaching for this Rye often, but I haven’t bought a backup. It’s a solid rye and a very good sipper but cost-prohibitive. The distillery has a great story, and I’m curious if/when they will release older SiB products (and IF I’d ever be able to find one).

• Glassware - Glencairn

• Rested - 10 minutes

• Bottle opened - 2 months ago

• Setting - winding down in the evening in a dimly lit room

• Watching - Money Heist

Rebel Distiller’s Collection

68% Corn, 20% Wheat, 12% Malted Barley | 113 Proof | 5+ Years | Single Barrel (store pick)

These days it seems some wheated bourbons have reached meme status among collectors and enthusiasts - think of your Wellers and your Van Winkles. It’s curious that these are wheated bourbons, or “wheaters,” to use the common term in your local Facebook Bourbon Hunting Brag Forum. Is the wheated mash bill better? Do our palates share a common preference for wheated bourbons over those made with rye? Or are the mash bills and meme status just coincidence?

Cognizant of the wheat hype, the retailer who selected Rebel Distiller’s Collection barrel 7112046 filled on 6/17/2015 for the bottle reviewed here (the bottle you’ll note is empty in the above photos), points out its history with with the Stitzel-Weller Distillery. W. L. Weller, Old Fitzgerald, Pappy Van Winkle, Old Weller, and Rebel Yell were all produced by Stitzel-Weller until the brands were sold in 1972 with the closure of the distillery. Now owned by Lux Row, Rebel Distiller’s Collection is a selection of barrels chosen by Lux Row to be offered at a higher proof and price point than Rebel Yell. Though not stated explicitly on Lux Row’s website, these barrels are understood to have been distilled by Heaven Hill. This distillate in particular, entered the barrel in June of 2015, around the time Lux Row began making moves to grow their facilities and distilling capabilities. Aside: you’ll note that “Yell” is omitted from the name Rebel Distiller’s Collection - Lux Row has rebranded this entire line by excising this reference to the Confederate soldier’s battle cry.

Looking at it in the bottle, Rebel DC has a slight ruby tint I don’t see in other wheated bourbons. On the nose, there are primarily light and sweet notes like cherry and butterscotch, but some spice notes like vanilla and cinnamon are present as well. While it’s not a powerful nose, it’s a very pleasant one and I keep taking draws of it over and over again. As I swirl this around in the glass, the cherry becomes more and more prominent. Upon taking a sip, the palate is loaded with the same sweet cherry, but also brings lots of sweet toffee and browned butter frosting, all of which I would attribute to the wheat. I was pleasantly surprised by the presence of baking spices and caramel in the finish, which I would usually associate with rye. Even at 113 proof, it doesn’t have a strong bite or dry out your palate with ethanol as the flavor dissipates. Though it lacks rye, I didn’t find Rebel DC to lack complexity. It’s medium-bodied and smooth.

Here’s the thing with this stuff - I revisited my side-by-side with Rebel DC and Weller 107… and after plenty of back and forth, I have to say I prefer Rebel DC. The Weller is supremely smooth and certainly has its place, but the Rebel, being a tad more complex, eeks out a win in my opinion. The whole experience from nose to finish is really pleasant and light, but it has spice notes that make it shine in comparison other relatively young wheated bourbons.

6.5 - This is an outstanding (for the price) wheated bourbon that will likely have a permanent spot in the rotation (as long as I can keep finding bottles of it). It’s a reality-check for those who may have lost touch out there in the tater-verse.

• Glassware - Glencairn

• Rested - 10 minutes

• Bottle opened - 6+ weeks ago

• Setting - At the cozy home bar on a cold winter night

• Listening to - “Right Now (feat. Njomza and Alex & Alex)” - Vindata

Wilderness Trail Bourbon

64% Corn, 24% Rye, 12% Malted Barley | 117 Proof | 5+ Years | Single Barrel (store pick) | Not Chill Filtered

What’s the definition of a Craft Distiller? Is it a small operation or one that’s all local? What about quality, does that come into play? I wonder if people (consciously or not) give spirits or beer some leeway if it’s “Craft.” Wilderness Trail calls themselves a Craft Distillery that was launched in 2012 by a couple of fermentation experts with their eye on making bomb ass bourbon and other spirits… but from what I can tell by this bottle “Craft” refers to their operations in the best way possible, and their product is certainly on (or above) par with that of big distillers.

“Improved with science” - that’s from their website . I’m a sucker for anything improved with science. I appreciate taking pictures of my fuel-injected motorcycle with my iPhone (both improved with science), but you’ll have to visit my other blog for that content. In this case, we’re talking about a carefully crafted process, from the selection of local grains and water, to how they’re sweet mashed and the proprietary yeast used in fermentation. Honestly, check out their website and Instagram for a real warm and fuzzy feeling (or is that the bourbon I’m drinking?). This distillery might have to be my first stop when I make it down to Kentucky.

This review is of a single barrel (15E31-A12; Rick A-N5C2; Yeast FermPro1) store pick by A&B Liquor stores and it has an age statement of 5 years, which tells me it was distilled a couple years after Wilderness Trail’s launch. In 2019, WT exceeded 25k barrels just chillin in their storehouses, and is adding to their 100k barrel storage capacity. Adding storage capability and ramping up production means there may be a decent amount of the 5+ year bourbon available long-term (good news if you ask me), and I can only imagine what this stuff will be like after 10+ years of aging.

You don’t even have to crack the bottle to recognize the first notable characteristic of this bourbon. It’s dark. It looks like 50/50 water and molasses, which is surprising for a 5yr bourbon and is likely due to the level 4 char of the barrel. Level 4 is on the high end of barrel char, where the inside of the barrel is exposed to the fire for nearly a minute. Higher char means more surface area for the distillate to seep into and draw sugars and fats from the wood.

Off the bat (10min rest after freshly cracking the bottle and pouring a glass), the nose had roasty notes like coffee and cacao powder. Giving this bourbon a chance to sit and breathe even longer (~20min) allowed the nose to open up a bright maple note that became prominent over everything else. The longer this sat, the more prominent the maple note became. This is one of those noses that has a slight singe of ethanol high in your nostrils that comes at the end of a long draw in through your nose and I love it. On the palate, this isn’t a particularly viscous whiskey, but I don’t find it thin or lacking. It feels balanced, though it packs a kick and prickles your tongue a bit, being at 117 proof. Just like the nose, it tastes of sweet maple, chocolate and slight cherry. These notes don’t just dry up and disappear on the finish, rather they give way to slight smoke and minerals.

This bourbon is great stuff and I look forward to whatever my next Wilderness Trail bottle will be. They’ve got a 6yr wheated bourbon I’m curious about, but maybe I’ll wait a bit and see if they have any new offerings by the time I’m ready to re-up.

7.5 - This is a delicious high-proof single barrel that shines, likely due to the thought and effort Wilderness Trail puts into their products… plus Shane Baker just looks like a guy who knows what kind of whiskey people should drink

• Glassware - Glencairn

• Rested - 10 minutes, then 20 minutes

• Bottle opened - right now… like right now, right now

• Setting - At the cozy home bar on a cold winter night

• Listening to - actually wasn’t listening to anything… but IF I WAS, it would be: “Nobody Speak” - Dj Shadow, Run The Jewels

Jack Daniel’s Single Barrel Barrel Proof

Single Barrel | Tennessee Whiskey | 133 Proof | 4-7 years | Charcoal Filtered

Jack Daniel’s Single Barrel Barrel Proof is their first Cask Strength expression and it’ll likely change your opinion about Jack Daniels. It has been around for a few years, but don’t be like us and sleep on this bottle for too long! For this review, I mixed it with Diet Coke, chugged it, and repeated this process until I went to bed with a gag-inducing sweet taste in my mouth as my room spun around me… Or at least I would have if I was still 21 and if it were Old No. 7.

Here’s the deal with this stuff - it’s single barrel, so there’s definitely some variation from barrel to barrel, but it clocks in between 125 and 140 proof. I’m drinking from a 375ml bottle that came from Rick L-33, Barrel 20-02411, bottled on 5-14-20. The bottle in the photos - Rick 2, Barrel 19-08558, bottled on 12-3-19 - is a proper 750ml I decided I was happy to commit to after cracking open this pint. I’ll set some aside from the pint to compare the two bottles some day. At cask strength and having rested for 4+ years, it has some fantastic notes that are unique for bourbons. I know, I know it’s Tennessee Whiskey, but how big is the difference really? Fine. It’s unique among American Whiskeys.

The first thing you notice about this pour is the intense scent of ripe bananas as it hits the glass. In the nose, you get a slight ethanol singe and some marshmallow in addition to the banana; the singe intensifies at the top of the nostrils the longer you inhale. Though the alcohol is notable, it’s not unpleasant. I found myself taking long steady draws of the nose enjoying how it builds from the start. On the palate, the ripe banana notes stay strong and are complemented by maple syrup and baking spices like cinnamon. It’s like the whiskey version of eating a buttery cinnamon & spice pancake drenched in maple syrup with ripe banana slices generously heaped on top. The strength of the banana note seems to fade a bit as this breathes in the glass. It’s delicious. It finishes by drying out on your palate with a slightly savory note of freshly baked bread and more banana.

To be honest, I had a slight prejudice against the idea of dropping ~$65 on a bottle of Jack Daniels, but this stuff really stands out in a great way. It’s definitely something I’d offer to friends to wow them with its unique tasting notes and delight in the nostalgia of how we used to consume whiskeys like Old No. 7.

7.5 - Did I mention this stuff is unique and delicious? It’s teetering on “I might always want to have a bottle of this open.” I think it’s a great example of the diversity in American Whiskeys.

• Glassware - Glencairn

• Rested - 10 minutes

• Bottle opened - 3-4 weeks ago

• Setting - dimly lit family room, cozy on a leather couch on a cool evening

• Listening to - “Cold Companion” - The Arcs

Belle Meade Reserve

Small Batch | High Rye | 108.3 Proof | 7 - 11 years | Not Chill Filtered

This is a delicious bourbon that’s well-balanced but wields sufficient proof and distinct notes to be seriously interesting. It bursts with cherry, cinnamon, and velvety vanilla. Buy this, drink this, and share it with others.

Belle Meade Reserve is the premium expression of Belle Meade’s bourbon. Each batch of this high-proof bourbon comprises barrels selected to achieve an exceptional and unique experience. This bourbon was previously billed as cask strength and had more variation in proof and flavor from batch to batch; in its current form, Reserve comes in at 108.3 proof. It’s what Belle Meade considers the proof point for what they want to get out of this high-rye MGP distillate.

The first notable characteristic about this bourbon is how evenly it coats the glass. When swirled around, Reserve splashes up the sides of the glass and leaves a lustrous coating. The coating remains uniform and smooth between the top of the pour and the razor thin line along its peaks on the sides of the glass.

On the nose, the ethanol is faint and doesn’t come anywhere near overpowering the strong scents of cherry and cinnamon. These notes are present on the palate and are accompanied by vanilla and a hint of caramel. The smooth velvet characteristics apparent in the pour carry through to the palate as well. Reserve finishes with a rye spiciness and delicate bite without any burn whatsoever. This is one of the best balanced and overall most enjoyable bourbons I’ve had this year. I guess this proves Belle Meade’s point that the former heterogeneous batches were mere predecessors to this well-developed and consistent blend.

8 - I would absolutely buy another bottle of this. I don’t have a backup, so I’ll snag one the next time I see it on the shelf.

• Glassware - Glencairn

• Rested - 15 minutes

• Bottle opened - 4-5 weeks ago

• Setting - dimly lit living room, evening, scents of Thanksgiving prep-cooking faint in the air

• Listening to - “Estamos Bien” - Bad Bunny