Background

Time to taste some new Beam releases! This year Beam announced their new “Hardin’s Creek” line, which started with two releases: Colonel James B. Beam, and Jacob’s Well. According the press release from Beam Suntory, Hardin’s Creek will be “an ongoing series of annual releases, featuring some of James B. Beam Distilling Co.’s rarest and most unique liquids and grounded in the rich experience and distilling expertise of James B. Beam Distilling Co.” What this means moving forward is a little unclear. Will we see “Hardin’s Creek: Jacob’s Well” again next year? Or will it be “Hardin’s Creek: Insert Next Piece of Beam History”? Only time will tell!

As for these two releases, we have Colonel James B. Beam. A 2(!!!!) year old whiskey created because it only took the OG Col. Beam 120 days to set up Clermont distillery. Not totally sure how we got from 120 days to 2 years, other than that Beam’s marketing department figured bottling a whiskey at 2 years and slapping it with an $80 price tag was bold, doing so at 120 days might be EXCEPTIONALLY bold. Jacob’s Well on the other hand provides, at least on its face, a much more convincing value proposition. This is a blend of 15 and 16 year whiskeys, with a suggested retail price of $150. Time to see how these stack up!

Background

Just like Friday was my first time reviewing Frey Ranch, this is my first time reviewing anything from Angel’s Envy which means… FUN (if oftentimes commonly known) FACTS! Citing my sources here, the indispensable book “Bourbon” by Clay Risen.

Founded in 2010 by father son duo Lincoln and Wes Henderson. Side note, a lot of these distilleries just really must love their families much more than I do. I like my family fine, they are nice people. Would I want to start a super cash intensive business with my family that would require me to work with them in high stress situations? Absolutely not.

• Anyways! Their first release came a year later in 2011 with their ruby port finished bourbon. If you’re doing the very simple math between founded in 2010 and released in 2011, you undoubtedly have realized that yes, it was sourced to start.

• 2012 marked the first cask strength release, and then sadly Lincoln Henderson passed away in 2013.

• Basically from the jump Angel’s Envy goes gangbusters. Just five years from inception (again sorry for the math, so if you’re a few glasses in and reading this - that’s 2015), they sell to Bacardi.

• While they broke ground on their downtown Louisville distillery in 2016, I'm sure all that sweet, sweet rum cash didnt hurt as they opened the first full-production distillery and visitor's center in Downtown Louisville in 2016.

OK! Our comparison point today is the OG (though, no longer sourced) Angel’s Envy Bourbon and Jack Rose’s new “All-Natural” pick. Why All-Natural? Well, the Jack Rose team tries to get all of their picks at Cask Strength. The rub with Angel’s Envy, as you might assume, is that they only release their Cask Strength release once a year. It comes in this big beautiful wood box, costs a bunch… a whole production really. Presumably it’s because they don't want to undercut that release that they proof all of their picks down to 110. Jack Rose, however, was able to get them to pull samples all at or under 110 proof. Meaning this pick actually is cask strength Angel’s Envy. Time to try these both out and get to it!

Background

First time reviewing Frey Ranch so let’s start with some fun facts!

• They are located in Fallon Nevada, and were founded in 2006 by husband and wife duo Colby and Ashley Frey. Colby grew up on the 1500 acre Frey Ranch farm, and Ashley operates as the Chief Storyteller- involved in day to day operations, branding, and the visitor experience.

• A major claim to fame for the distillery is their Ground to Glass process. 100% of their grains are grown onsite. I certainly can’t think of another distillery that notes their crop rotation practices on their website.

• This review covers two ryes, their Bottled in Bond rye and a single barrel selection direct from the distillery. Their rye mashbill is 100% Winter Cereal rye, again grown completely onsite.

Let's dig into these bottles and see how they end up!

Background

Last time I reviewed Russell’s Reserve 13, much of the focus was on its scarcity. Harken back to January of 2022 with me. This fresh faced release placed #1 on Fred Minnick’s “Best of 2021” list, sending the secondary market into a feeding frenzy (I believe this peaked at around $450 a bottle? Somewhere in that range). The thesis of that review was essentially “So you can't get RR13… should you just drink Russell’s Reserve Single Barrel?” And yes, Russell’s Reserve Single Barrel rules! Since that review I’ve tasted about ~5 different single barrel bottles (a mix of picks and off the shelf) before finding another bottle of 13. They are consistently delicious and hold a special place in my heart and on my shelf. 

Now here we are, a fresh bottle of Russell’s Reserve 13 obtained, it’s time to revisit it. Candidly, there’s not a lot of intent to analyze Russell’s Reserve 10 year as a replacement option for 13 as the proof points are totally different. But, just like when I reviewed the Single Barrel, the 10 year is also an offering I’ve neglected to review due to its availability. I’ll get around to it, the proof is a little low, I’m still crushing all these tasty single barrels, etc.

Background

Spoiling my review a bit here, but like many others Russell’s Reserve 13 was one of my favorite whiskeys of 2021. If it was not hard to find on release and in the subsequent months, its #1 spot on Fred Minnick’s 2021 Best Of list has pushed the secondary market for this bottle even higher.

And then we have the regularly available off the shelf, Russell’s Reserve Single Barrel. I need to first come clean about a particular kind of stupidity: the availability of this bottle led to a snobbish avoidance. The thinking went something like “It’s around. I’ll try it eventually, right?” Now, Russell’s Reserve 13 is going to be an annual release from Wild Turkey, but I like to assume the worst and figure it may be a while before I get my hands on another bottle. As such, how does the off the shelf Single Barrel offering hold up side by side as a (significantly more available) substitute?

Background

This week’s Jack Rose tasting series covers a number of limited releases from Heaven Hill! Going to keep the background short because we have five whiskeys to get through:

• Elijah Craig 18 Year

• Old Fitzgerald 17

• Old Fitzgerald 19

• Elijah Craig Barrel Proof B522

• Parker’s Heritage Double Barreled Blend

Onto the review!

Background

First and foremost, if you want a ton of Michter’s background, then Bourbon Culture's Michter’s Distillery: Past, Present and Future is an absolute must read.

I’ve distilled the hyper abbreviated and relevant to this review points on M10B, but seriously, read the whole thing, it’s awesome.

This release started as Chatham Imports wanting to showcase older barrels they sourced, and they combined these older barrels into a “single barrel” before bottling. Misleading, yes, but early bottlings were suspected to contain some Stitzel Weller stocks.

Michter’s president Joseph (Joe) Magliocco has stated that no M10 bourbon or rye has ever contained a whiskey that is less than 11.5 years old.

In 2004, Michter’s started contract distilling with Brown-Forman to their specifications, which would presumably be the source of this release. They transition over to their own distillate for these 10 year releases is expected in 2026.

Again, read the whole history, it’s excellent and a go to resource on all things Michter’s. Onto the review!

Background

Front and center, a disclaimer- this bottle was provided to me by Peerless at no cost, no obligation to review and with no strings attached. I thank them for their generosity in doing so.

The last time I had a Maker’s Wood Finish Series was 2020, SE4 x PR5, and you know what - shame on me for going 3 years without checking in on this line again. Though I thoroughly enjoyed that release, I didn't get around to formally reviewing it. My impression, and I understand others may disagree depending on the area, is that the Wood Finish Series is generally pretty findable in DC where I’m based. This led me essentially to procrastinate, “I’ll get around to trying it again.” Well, now we’re on the final release in this Wood Finishing Series, so again, I thank Maker’s for the chance to break my stupor and try the latest and greatest!

This release was designed to showcase Maker’s 110 barrel entry proof, which is a point of pride amongst their distillery. Fred Minnick explains why barrel entry proofs matter better than I ever could here, but essentially the theory is that more water upfront helps break down wood’s polyphenolic compounds during aging. It’s also worth noting- lower entry proof is generally a more expensive way to produce whiskey. It costs more upfront since you need more barrels to age the output. Many other distilleries, like Heaven Hill for instance, use the maximum allowable entry proof for bourbon- 125. This Maker’s release is finished with ten virgin toasted American Oak staves to amplify the traditional softer vanilla/gentle spice notes typically found in Maker’s output. Let’s taste and find out!

Background

Going to keep it short and sweet for the background, but I want to express some quick gratitude to what an incredible community whiskey can provide. The recent Jack Rose tasting , doubled as a lovely community sample swap. What better way to salute their friendship than to review them all!

Background

Want a fun exercise? Start on the Jack Daniel’s product page and try to find these two releases. Despite their growing profile of acclaimed offerings, from Barrel Proof Rye to Coy Hill, these offerings are buried at the bottom of the page, on a sub page under “Tennessee Apple” and next to the page for canned cocktails. As of this writing, Coy Hill has a secondary market value of ~$500-$550, this 12 year release ~$300 (but hopefully falling as more hits the market)... but there they are, a small tile page next to Canned Cocktails.

Is there a lesson to be learned here? Probably not! Though I'll hazard one all the same- maybe it’s a tacit reminder to our wildly exuberant community to just take a beat sometimes… these releases arrive like meteors to us, but still ultimately matter less to the bottom line of Brown Forman than the success of Jack Honey, Fire, and Apple. I mean DAMN, JD Apple really blew up last year! That’s not to say Brown Forman isn’t putting a lot of tender love and care into these premium product lines- they obviously are. It’s just nice to have a reminder that allocated releases will come and go, but long after we have all turned to dust Jack Daniel’s Tennessee Fire will burn eternal. Anyways, let’s drink.

Background

Two honey finished bourbons to review today! I love honey, absolutely love it, and as I’ve yet to try the holy grail of honey finishes- Belle Meade Honey Cask- I’ve got to make due with other, more available, offerings on the market. This brings us to Shortbarrel’s “The Bee’s Knees II” and Starlight’s Bourbon finished in Honey Barrels (Selected by Seelbach’s). Shortbarrel details their process in great length on the bottle and their website, but first they take a 50/50 blend of 4 year Bardstown Bourbon Company Bourbon and 5 year Green River Distillery Bourbon. Then, they add the blend back to four barrels (one medium toast, three heavy char) used by Atlanta’s Honey Next Door (which offers a bourbon barrel aged honey) where it's aged at least another 60 days. Those four barrels are THEN blended together for the final product.

As for Starlight… oh come on Starlight you’re not selling enough barrel picks to update your website?! It says 2016 on the page but this shit is giving me like, 2008 vibes. Ok per SEELBACH’s product page, this is a 4.5 year single barrel that was a blend of two mashbills- 60% corn/20% rye/20% malted barley & 51% corn/20% rye/20% malted barley/9% wheat. No details that I could find on their honey finishing process, but that’s enough background on these two- let’s taste!

Background

Disclaimer- the value proposition for Four Gate is a bit tough. The American whiskey market is pretty crowded with NDPs (non-distiller producers), and Four Gate offerings are particularly expensive - generally hovering around the $200 price point. Barrell has blends in the $80-$100 range (excluding their ever expanding premium offerings of course), and you also have groups like Lucky Seven releasing knockout 14 year old barrels with regularity. I have consistently heard great things about what Four Gate produces, but it was tough to justify the cost for sourced juice finished in creative ways. Don’t like the finish or the blend? Congrats you just spent $200 for something that will be a chore to drink. My pitch to NDPs - cut a few bottles from your releases and convert them to airplane bottles so we can try before we buy 🙃.

Because that won’t happen any time soon, I settled for the next best thing: Seelbach’s Black Friday Case Discount! Effectively, buy 6 bottles for the price of 3. Split the 6 pack with a fellow enthusiast, and you have a half off sale on Four Gate Releases. This leads me to these two bottles, Andalusia Key II Bourbon and Andalusia Key Rye. Both of these are finished in Spanish Oloroso Sherry-Dark Rum Casks. The base of the former is 7 year old Kentucky bourbon (source unknown), the latter is 7 year 95/5 MGP rye. Somewhat obvious from the title, but the finish for these is what caught my eye!

Background

It’s Spring Fling at Jack Rose and they put on a hell of a Brown Forman event to launch their new Benriach barrel- the excellently named “Friend’s with Benriach-efits”. As this tasting covered offerings from Brown Forman’s American Whiskey brands and Scotch brands, I figured why not do a simulcast review! In this edition we’ll be reviewing:

• Vintage 1970s Jack Daniels

• Woodford Reserve Five Malt Stouted Mash

• 2022 Old Forester Birthday Bourbon

Also included in the tasting was Benriach Malting Season (2nd Edition), Jack Rose’s new Benriach single barrel, and Glendronach 27 Year Cask Strength. Head on over to the scotch review here if you’re curious for the review of those three. Without further ado, let’s get to the reviews!

Background

Front and center, a disclaimer- this bottle was provided to me by Peerless at no cost, no obligation to review and with no strings attached. I thank them for their generosity in doing so.

Ok, with that out of the way, let’s recap how we got to round four of Peerless reviews!

• Round One: 3 Year Rye Single Barrel (Very Good - 6/10) and Double Oak Rye Master Distiller Pick (Great - 7/10). Full review here for anyone interested.

• Round Two: 5 Year Bourbon Single Barrel (Very Good to Great - 6.5/10) and Double Oak Bourbon Master Distiller Pick (Excellent - 8/10). Full review here, and also RIP to that delicious Double Oak bottle I’m sad I finished you.

• Round Three: Absinthe Finished Rye (Very Good - 6/10) and 5 Year Rye Single Barrel (Excellent - 8/10). Full review here.

And that brings us to their upcoming High Rye Bourbon release, which will launch at their distillery this Saturday, 4/15 before being distributed more widely into Kentucky, Florida, Texas, New York, Illinois, and California. A few quick facts on this particular offering, then rolling right into the review:

• As is with all Peerless offerings, they dont disclose their mashbill but note the rye count is over two times their standard bourbon offering.

• Again consistent with their other products, this still utilizes sweet mash and everything from them is offered at barrel proof.

• This will be a regular offering from them moving forward, though I admittedly dont have details on any sort of release cadence.

Background

It’s my first formal Wilderness Trail review, and I’m honestly not sure how - I’ve unequivocally enjoyed everything I’ve had from them to date, but since it’s my first one for this distillery let’s start with some fun facts!

• Founders Shane Baker and Dr. Pat Heist met while playing in a rock band.

• They then start Ferm Solutions, a fermentation support company for distilleries. This venture allowed them to then start Wilderness Trail.

• The rye mashbill reviewed here is 56 rye/33 corn/11 malted barley.

• The barrel entry proof is “around 100 proof”. This means that, when we look at these as BiB and around 100 proof, there’s a little less post-aging proofing down then what you would have in the more commonly used 125 barrel entry proof.

• They made a cool $600 mil, $420 now (nice) and the rest in 2031 off of a recent sale to Campari. 

Prior to hopping into the review, I’d be remiss if I didn’t also note that, to date, everyone I have interacted with from Wilderness Trail has been wonderful. Their customer service team is great, and founders Shane Baker and Dr. Pat Heist are fixtures at Jack Rose’s Premier Drams. I can attest first hand they will patiently let you bombard them with questions while you’re semi drunk and they are trapped at their product booth so can't escape you. Good people. Now for the whiskey!

Background

This is u/mothlight64‘s fault. I read his (excellent) review of Frank August Single Barrel, and decided that, despite their completely black box sourcing and pretty-yet-marketing-savvy bottle, I’d bite. As fate would have it, I walk into Boundary Stone (great DC bar, great whiskey selection, even better hot honey chicken sandwich) and there, front and center is Frank August Case Study 01: Mizunara Oak.

Despite sourcing Frank August seems content to never disclose or hint at, they actually do provide a fair bit of info on how this came to fruition on their site. This release comprises 5 barrels finished in Mizunara, they tested them every 30 days to find an ideal flavor profile. From there, they note that they found the “perfect proof that highlighted all the remarkable notes that the Mizunara had imparted on the bourbon whiskey…” Important to note this, to me, makes it clear it’s not cask strength. Not that that matters IMO, if they think this the proof the whiskey shows best that’s fine by me! Let’s get to the final result:

Background

Let’s start with the ocean’s of it all, since the “ocean aged” line of Jefferson’s has arguably become their most famous (or infamous, depending on how you feel) set of offerings. To hear Clay Risen tell it in his indispensable field guide book “Bourbon”, Jefferson’s Founder Trey Zoeller got the idea for this offering while aboard his friend’s conversation research boat. Seeing the bourbon slosh around in Trey’s glass, they decided to stash a barrel of new make on the boat for three and a half years. After the resulting whiskey came out with a powerful flavor profile, Trey decided to operationalize it. They contract with commercial shipping companies, and age existing barrels an extra 6 to 8 months. Jefferson’s even details the voyages on their website, and two of our three offerings today are Voyage 26 (Double Barrel Rye) and Voyage 27 (Jack Rose’s “Boardwalk Brittle” pick).

For this review we’re walking through everything on offer at Jack Rose’s recent Jefferson’s tasting, which was:

• Jefferson’s Very Old, Very Small Batch

• Jefferson’s Ocean Double Rye Voyage 26

• Jefferson’s Ocean Voyage 27, Jack Rose “Boardwalk Brittle” pick

• BONUS Dusty Sam Houston Batch 46 (bottled by McLain and Kyne, founded by Trey Zoeller and his father)

Background

Amburana- so hot right now. Rather than spend a ton of time regurgitating info I definitely didn't Google right before writing this, I’m going to point you to a veritable expert on the subject. JessAnn of H&A Barrel Management recently put out this incredibly informative video together with Novo Fogo (a distillery in Brazil making cachaças) to provide some context on sourcing amburana barrels.

I first encountered amburana with Boss Hog VII, which blew my mind with its baked cinnamon notes. Since that release, amburana has only trended upwards in popularity, and I’m curious to see how it influences these two particular offerings. We have two completely different base whiskies to review, one a 5 year MGP rye, and the other a 9 year MGP bourbon (99/1 mashbill). Let’s get ready to amburumble!

Background

It’s cherry blossom season here in the District so let’s celebrate with some cherry whiskey! Unfortunately, DC’s distilleries don't have anything that quite fits that bill, so I outsourced my cherry fix to Traverse City. Every year, Traverse City (the town in Michigan) holds its annual cherry fest. Traverse City (the distillery in said town), takes a set of handpicked local cherries to add to their whiskey. They then select a set of their higher age statement barrels (aged at least five years), blend them, then add the local cherries to the blend to seep for three days. Technically, that process means both of these are classified as American Whiskey. I love cherries, so I’m really excited to see how these ended up.

Background

We are in the era of American Whiskey Premiumization, Barrell’s Gold and Gray label offerings have now proliferated on store shelves. Wolves Whiskey’s Rye Project MSRPs for around $300, and it’s not just NDP releases driving this market. Heaven Hill’s Heritage Collection (starting with 17 this year) was launched as an “ultra premium” line at an MSRP of $279. Breaking Bourbon wrote an interesting piece on The Birth of $500 Bourbon and what stuck out to me is that these ultra premium offerings are of course incredibly common in Scotch, Japanese Whiskey, Tequila, Cognac, etc. American whiskey has likely avoided this fate for too long, and the market is adjusting accordingly.

Which brings us to a flagship example of premiumization: Whistlepig’s Boss Hog series. Retailing at $500 since 2017, WhistlePig makes five promises (well three-ish are promises, two are marketing) for this series:

• Single barrel

• Bottled at proof

• Distinctly unique from anything they’ve done before

• “Powerfully complex”

• “It will be stupendous”

How about we vet those last two? Today we’re looking at Boss Hog VII (Magellan’s Atlantic) and VIII (Lapulapu’s Pacific). The former is finished in Spanish Oak and South American Teakwood, the latter in Philippine Rum casks.