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New York Distilling Company is a Brooklyn-based distillery that has been open since 2011. When Brooklyn Brewery co-founder Tom Potter, his son Bill (now chief blender & distiller), and Director of Spirits Education & Mixology Allen Katz got together to revive distilling in New York (a noble mission!), it was a no-brainer for them to do things the local way. Thankfully rye is a hardy grain and it grows pretty well in the Northeast, which is a large reason why New England has been a rye hub since as far back as the 1700s. Years ago New York Distilling Company chose to lay down huge swaths of Pedersen Field Race rye out in Seneca Falls to support their rye products. After 6 years and 7 months of aging, this particular barrel was ready for selection by none other than local spirits writer Aaron Goldfarb. Since this release, a lot has changed at New York Distilling Company. They've moved from their original Williamsburg location over to Bushwick, where they now have triple the space they used to operate out of. They've also added some new products, like Jaywalk Rye which highlights an heirloom grain called Horton rye. Since they've been crafting, growing, and mashing this grain over the last 8 years, Allen Katz envisions this as being their rye of the future. It seems that they plan to retire the Ragtime Rye recipe which is featured in Writers Rye. You heard that right; the mash bill featured here may be going away for good, so if you're interested in trying this craft concoction, you may want to act fast! Now, how about that name? Writers Rye? Where on earth did New York Distilling Company get a name like that? From two inspiring local writers, of course. Aaron Goldfarb and Robert Simonson both write for the New York Times and are also well-established spirits authors. They've been featured in countless other journalistic endeavors in their venerable writing careers. Goldfarb has just recently published another book called Dusty Booze that I'm looking forward to reading. In 2021 Brooklyn-based friends and fellow spirits journalists, Robert Simonson and Aaron Goldfarb crossed the borough to Williamsburg and picked their first two barrels of New York Distilling Co. rye whiskey, something that would eventually be dubbed "Writer's Rye." A year later, they would return to pick two further rye barrels, one of which you hold in your hands. With a local bond as strong as theirs, it's a heartwarming partnership to see in this day and age. And so it was, a barrel a piece for the neighborly gentlemen. A barrel of well-aged whiskey typically, and I'll use that loosely here, yields between 180-220 bottles when packaged in the 750mL format. That's a lot of whiskey for either of those spirits writers to consume on their own. I'm glad that they relinquished ownership beyond what was reasonable for personal consumption, as it has offered me a chance to try what each of them loved about these rye whiskeys. In addition to having the opportunity to have their faces adorn the typewriter-styled label, each writer also chose some copy to include on the final product. Aaron chose a snippet from his recent book "Brand Mysticism": This was a sort of antiadvertising aimed at twentysomethings who didn’t want to be advertised to. We sold them mostly in hip downtown nightclubs in New York, San Francisco, and Los Angeles. Soon people who didn’t live in those places were asking friends to ship them cartons. In a way, we had presaged how the whiskey business would eventually work, with collectors having friends search the globe to find limited releases for them. Am I being advertised to now? Dang, that Goldfarb is good. I have to admit, I'm not easily convinced to take a leap of faith on a $70 bottle anymore. Thankfully for New York Distilling Company and for my own whiskey knowledge, sharing samples is commonplace in the whiskey community. Thusly, I was introduced to this resplendent rye via a two-ounce taste from my dear friend Jes Smyth, and for that, I am grateful. I have to admit it was a sample from Simonson's barrel, though, so let's dive in and see if I'm as agreeable with Goldfarb's selection. Company on Label: New York Distilling Company Whiskey Type: New York Rye Whiskey Mash Bill Percentages: 72% Pedersen Field Race rye from Seneca Falls, 16% corn, 12% malted barley Proof: 112° Age: 6 years (& 7 months) Further identification: This is barrel #647 which was distilled & filled 9/9/2016 and bottled 4/21/2023, ultimately yielding 192 bottles; it is available now at an MSRP of $69.99 Nose: Hot chocolate and cooled coffee aromas greet the nose first. Deep molasses, caramel, nougat, and graham cracker tones deceive the senses away from the belief that this is a rye whiskey. Milk duds and confectioners sugar again lull the nostrils into a comfortable configuration, unaware of any evidence of proof. A swirl of the glass aggravates a sleeping spice that now rushes into the nostrils like the shock of entering a new, unfamiliar room. The greeting is vaguely metallic, as if some large steam-operated machinery were near at hand. In this newly invigorated glass, I smell slightly savory, slightly herbaceous tones. A delicate balance between the sweetness of the bakery and the barbecue joint sits in patient deliberation. The beef is on in the slow cooker, and a mix of parsley, rosemary, basil, and sage are all simmering in the drippings. The volume knob still seems to be turned fairly low, so I'll venture into a sip to see if we can give the pull cord a yank on this funky whiskey machine. Returning one's nose to the glencairn reveals orange peel, clear as day, much to the disbelief of the observer on how it could have possibly been missed before this moment. More of those subtle graham cracker tones offer a strong foundation for flashes of milk chocolate, almond extract, and a hint of geranium. Late in the pour, those well-integrated oak characteristics really start to shine with vanilla tones proliferating. The glass remains mostly reserved, introverted, and reticent all the way through, much like most writers I know, myself included. I wish it had a little more heft personally, but what it does really well is inspire thought; nostalgia, retrospection, and imagination all flourish in this glass. The empty glencairn smells of chocolate-covered caramels and whipped egg whites. Palate: My first taste offers what I would call a delicate explosion. Lemon peel zips across the tongue like a fast-burning fuse before a chocolate ball pops, filling the mouth with amaretto, nonino amaro, and slightly minty honey. This liquid silk splashes around the mouth in a cacophonous and semisweet rage. Another sip offers hints of Northern terroir with the malt characteristics offering a bit of a Hebridean feeling that vibrates across the tongue, well-met with an upturned brow and intrigue. The mouthfeel is slightly oily with the lingering feeling of a piece of melted chocolate in the mouth being the best descriptor I can conjure to make its impression into a decipherable parallel for one who has not experienced this whiskey before. It's very much its own thing, this whiskey. The New York rye, the effects of aging in the Northeast, and some local terroir effects have clearly imparted some unique characteristics you'll only find out of a New York Distilling Company barrel, and I love that. My last sip is well balanced with dark red cherries meeting in a warm pool between the crust of a freshly baked pie. The finish is quite long, but delicate once again with shy notes of mint tea, lemon zest, and rhubarb. TL;DR: A shy dram offering just hints of everything it carries, yet somehow never lacking complexity Rating: 4/5 (Really good; I want one of these on my shelf.) I'm a fan of this rye for sure. Craft rye in general has always had a place in my heart. It has to be made well though. It is clear that New York Distilling Company has gone into this project with good intention; I smell and taste all the hallmarks of a good whiskey where care has been given to cooperage choices, distillation, and maturation. Kudos to all involved in this release! If this whiskey sounds good, you should definitely also check out my review of Chapter 2.2 which I liked just a touch more than this single barrel.

This release follows the same story as the Chapter 2.1 edition of Writers Rye, which I previously wrote extensively about. This particular single barrel was the one that Robert Simonson preferred and selected to bear his name alongside a favorite quote from The Great Gatsby: The bar is in full swing and floating rounds of cocktails permeate the garden outside until the air is alive with chatter and laughter and casual innuendo and introductions forgotten on the spot and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun and now the orchestra is playing yellow cocktail music and the opera of voices pitches a key higher. Laughter is easier, minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath—already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the center of a group and then excited with triumph glide on through the sea-change of faces and voices and color under the constantly changing light. If you're interested in the history of New York Distilling Company, jump over to my previous write up of Goldfarb's barrel. Once you've studied up there, let's see what this craft rye is all about! Company on Label: New York Distilling Company Whiskey Type: New York Rye Whiskey Mash Bill Percentages: 72% Pedersen Field Race rye from Seneca Falls, 16% corn, 12% malted barley Proof: 112° Age: 8 years (& 6 months) Further identification: This is barrel #344 which was distilled & filled 10/17/2014 and bottled 4/21/2023, ultimately yielding 186 bottles; it is available now at an MSRP of $69.99 Nose: Ooooh - silky, creamy tones abound on raising this glass to my nose, like a sugar cookie with a buttercream frosting adorning the soft sweetness vessel. Deep inhales on my left nostril reveal subtle oak, soft raspberry tart, and confectioners sugar. My right nostril discovers delicate florality; I find myself in heather in early Spring, the air still crisp and the flowers just starting to selectively bloom. Digging further, I find hints of sunscreen are an oddity, but not unpleasant. Lavender culminates in coalescing both nostrils again. As the glass warms, rich caramel tones build upon what has thusly been an intoxicating trance of delicate whiskey beauty. Let's sip. Returning my nose to the glass, I find some old leather tones and dusty concrete, reminiscent of exploring an old mill building. Further study offers sweet buttered ciabatta bread, candied walnuts, and white pepper. Hints of mint give this exceptional depth and cohesiveness. I'm amazed by the perfect balance this rye has without sacrificing flavor volume. Overall, this is a bright and bubbly whiskey that inspires one to look ahead to the possibilities of new & exciting opportunities. The empty glass smells of smoky apple dump cobbler in a dutch oven and sweet strawberry cereal. Palate: My first sip is a lovely introduction of maraschino cherry, mulled wine, cardamom, and clove. These wonderful layers land gracefully on the tongue with no hints of heat or inadequacies, a testament to this distillate being aged to perfection. Another sip adds in earthy tones of verdant soil and patchouli. Exploring further, traces of pomegranate juice start to flourish. I find a distinct old paper smell coming up through my nose from the vapor that expands from my recent sip, like a whisper from a page you have yet to read. Sipping late into the glass reveals more cherry, now turning towards the skins, before delicate wood spice rolls over the tongue in little prickles of black pepper and allspice. The finish is long and rolling with traces of honey, kumquat, crème brûlée, and persimmon. At my sorrowful arrival at the end of the glass, I find a delicate chapeau of unique barrel funk I can only attribute to this specific mash bill interacting with the wood in a way that the local terroir in New York can exclusively deliver. TL;DR: This is delicate, balanced, nuanced, and flavorful whiskey that is thoroughly satisfying Rating: 4.5/5 (Really good; I want one of these on my shelf.) I always take note and give stock to any whiskey reviewer who tastes something and goes out and buys their own bottle. If you too value that kind of thing, know that is exactly the origin story of this bottle. I first tried a sample of it thanks to @gigglesnsips and shortly after the liquid first hit my lips, I went out and made sure I secured the bag before I let the good word out. Call me selfish if you need. I later compared this bottle against some other heavy hitters from this same 4.5 score (the first to be written in this way since the changes effective March 2nd, 2024 in my editorial policy) and I ended up coming to some interesting conclusions. The 2023 release of Michter's 10 Year Rye and Parker's Heritage Collection 10 Year Rye were both rye whiskeys that fell into this company... In an effort to give a little extra color to this review, I'll share the comparisons I made in a quick 3 glass flight below. Nose ranking: 1: Michter's 10 Year Rye 2: Writers Rye 3: Parker's 10 Year Rye Palate ranking: 1: Michter's 10 Year Rye Tie 2: Writers Rye // Parker's 10 Year Rye Note that the Parker's Rye is a barely legal rye at 51% and I think that ultimately makes it feel like a different class of spirit altogether, which made it hard to compare. The Michter's offered such ephemeral beauty with creamy, vintage tones intently perfected with time. The Writers Rye is so punchy yet balanced and wonderfully unique. Parker's Rye is just a different animal; it throws out the strangest Thanksgiving vibes, and I'm totally here for it, but it definitely is in stark contrast to these other two glasses. This was an eye-opening and deeply satisfying set of whiskeys to sip through together. I hope this article helps you in some way, my dear reader. Until next time!

ASW Distillery is a fantastic craft distillery out of Atlanta, Georgia. They're cooking up some really good whiskey (more than I have time to write about, to be quite frank) off their double copper pot stills. While their own whiskey is really damn good, they occasionally fiddle with some distillate from other sources as well. They self describe the fiddler concept on their website saying: When we were getting our start, we knew we’d be making a whole host of whiskies from grain to glass. While those aged, we wanted one brand to allow us to showcase interesting whiskies from across the country (including our own) that we “fiddle with” to create new flavor profiles. Through years of trial and error, much sampling, and rejoicing where appropriate, we’ve settled on a number of year-round expressions, all of which feature different flavor profiles and fiddling: from our own house-distilled, copper-pot bourbon, Fiddler Soloist Straight Bourbon, to our high wheat, foraged bourbon that we finish on hand-harvested Georgia oak staves, Fiddler Heartwood Bourbon, to our best-selling Fiddler Unison Bourbon, a marriage of the first two – along with other Fiddler expressions both past and future. From their modest beginnings, the "Southern Pot-Still Pioneers" Justin Manglitz and Whit Hagemann continue to advance the world of craft spirits with innovative distilling techniques (mash-in!), crazy mash bills (100% malted rye!), and wild aging concepts (spiral cut barrels!). At the heart of everything is an incredible amount of passion that is apparent in the way that everyone on the team talks about ASW. I recently had the great pleasure of sitting down and chatting with Whit on an Instagram live I hosted through the Spirit Animal Society. As one might expect, the distiller himself is often the best person to ask interesting questions to. With Whit you won't get the marketing fluff, you'll get the deeply educated perspective of someone who is a whiskey enthusiast just like you and me. He's studied long under the great skill of Justin Manglitz and clearly shares his passion for making great whiskey. Speaking of whiskey, let's get on with this toasted rye review, shall we? Company on Label: ASW Distillery Whiskey Type: Straight Rye Whiskey Finished in Toasted Barrels Mash Bill Percentages: 95% rye, 5% malted barley Proof: 101.4° Age: 6 years Further identification: This is batch 23-001 of the toasted rye series, the first time ASW has released this type of label; this batch used barrels with a char level 1 and a heavy toast which held this blend for 6 months of finishing time - it is available now at an MSRP of $65 Nose: Lemon scone and rich earthiness greet my nose first. I'm reminded of a deep pocket of woods where it's just you and the forest smells; deep, dark oak bark is most dominant, but notes of pine boughs, swaying cedars, and moss covered rocks fill the mind with comfort. Diving deeper there are aromas of licorice, focaccia bread, raisin, and the smoke of a distant campfire. Patiently revisiting I find more anise tones, black cumin, black pepper, and faint salted caramel brittle. Overall I find this glass to be bright like seashells polished by many waves. Moving on from a sip, I smell a good bit of breadiness that has woven itself into the fabric of this whiskey. Candy raisins and sun-warmed pinecones are delightfully clear in the well-rested glass. My empty glencairn smells of lemon lollipop, dutch oven baking, and the cold, fresh, beautifully clear air of Winter in the North. Palate: Lemon frosting hits the tongue first in a soft splash before raisin, rhubarb, and bright red raspberry take over the delectable mouthfeel. Venturing in for another taste exudes an experience that is silky, creamy, and delightful on the tongue as juicy cakepop notes dance along to the sweet song of melting marshmallows. Nuances of graham cracker and molasses dance between the river of sweet fruit dripping down from a rotisserie stick perched above a campfire. I find the thick layer of caramelized sugar of a crème brûlée dish has been started, but the chef has been pulled away before they were finished. A longer sip and swish reveals medicinal cherry, angostura bitters, and grenadine that undulate in slow period but high amplitude waves long after sending the sip below. The experience is once again so comfortable, like the succor of a warm sip of mulled wine on the coldest of days. At last taste I find orange marmalade, maraschino cherry juice oft licked off the mixing spoon, and a blooming wave of light spice that shimmers as it eclipses the senses. The finish is long with hints cardamom, caraway seed, rising dough, and vanilla bean ice cream melting over a freshly baked pie crust. TL;DR: Great balance between forestry, juicy red fruit tones, creaminess, and spice - a complex beauty Rating: 4/5 (Really good; I want one of these on my shelf.) Thankfully I do have one of these on my shelf. Admittedly I knew before this was even bottled that I wanted one of these for my whiskey study. I had the fortune of being able to taste this when it was first being vatted in the blending tanks while I was onsite selecting the first single barrels to hit the Massachusetts market. As such, enjoy some excellent bonus photography from the distillery below!

“Consistency is the hallmark of the unimaginative.” - Oscar Wilde For almost 150 years, the Jack Daniel Distillery has been aiming to consistently please the whiskey consumer. In utilizing a sour mash fermentation preparation and the 'Lincoln County Process' charcoal filtering step, Jack Daniel's has earned renown for a seriously consistent product. Known for brown sugar and banana notes amongst connoisseurs, there has always been some safety in buying a Jack Daniel's product. If you've had one of them before and liked it, odds are you will like most of their distillate (flavored whiskey being a topic for another day). Steadfast flavor and a keen eye towards smooth quality has been a hallmark of American whiskey for generations. Enter the whiskey boom of the late 2010s / early 2020s. The whiskey consumer is suddenly craving nuance and differentiation. Jack Daniel's Old No. 7 is generally looked down upon as bottom shelf whiskey by curious drinkers exploring the differences between mash bills, ages, cooperages, distillation techniques, fermentation nuances, and the effects of terroir. Master Distiller Chris Fletcher has a challenge on his hands - he's at the helm of a brand widely known for consistency. What can he do to stand out in this newly crowded field and offer a customer that may not be reaching for cheap, shelfer well whiskey anymore? The 2020 Single Barrel Special Release Barrel Proof Rye, Coy Hill, Twice Barreled ASM, Twice Barreled Rye, Jack Daniel's 12 year, and finally Jack Daniel's 10 year were all widely well received as the answer to the innovation gap that came before Fletcher's time. Despite it having been distilled by Jeff Arnett, it still takes a great palate to figure out the landscape for a good whiskey release. When I was in Lynchburg picking a cask strength single barrel with Lexie Phillips, I mentioned to their head of innovation to do more on the rye side, and it sure seems like they listened. Not one year later I was selecting the first single barrel select barrel proof rye to hit Massachusetts. Given all the hits of the 2020-and-beyond era of Jack Daniel Distillery, the brand feels well poised for future success. Now on it's third batch, I wonder... what is the goal for this 10 year release? Is it consistency... or nuance? I am fortunate to have all 3 batches available to me for comparison, so I'll do just that after we get through the evaluation of the latest release. From my previous dissection of batch 2, I noticed an appreciable improvement from batch 1. Will batch 3 follow this trend and finally crack into the upper echelons of whiskey royalty? Let's dive in and find out. Company on Label: Jack Daniel Distillery Whiskey Type: Tennessee Whiskey Mash Bill Percentages: 80% Corn, 8% Rye, 12% Malted Barley Proof: 97° Age: 10 years Further identification: Batch 03 is displayed on the front label of this bottling which was released on a once-annual basis in February of 2024 at an MSRP of $70 Nose: Buttermilk pancakes, biscotti, and salted caramel frosting jump out of the warm, well-rested glass first. Diving the nose back into the interior of my glencairn offers subtle hints of cherry skins, raisin, plum, and molasses. Deep inhales do offer a bit of barrel funk as well as some unmitigated proof in what feels like a slight isopropyl alcohol spill. A swirl of the glass unleashes more buttery tones that hold the gourmand's attention. Subtle banana cream pie and coffee is served on a comfortable Sunday afternoon. Everything here is quite well balanced. On to a sip! Returning to the glass offers nondescript, rich bakery goods; it is creamy overall with aromas of chocolate, granulated sugar, and a soft brown sugar sprinkled muffin. Caramel and molasses are the only strong highlights of the late glass. The empty glencairn smells like... caramel. Palate: My first taste is a zesty surprise from the reserved, well-integrated nosing experience. Yellow chartreuse and orange peel lead the way before a delicate florality sweeps across the tongue. Another sip of the viscous liquid in the glass reveals soft, buttered banana bread, dried apricot, and oodles of caramel sauce to go around. The mouthfeel is slightly oily with that buttery characteristic lingering the best. It's not overly sweet, nor does it offer as much complexity as I both crave and demand from a whiskey worth sipping. Returning to the glass late offers distinct traces of corn, unsurprising for a bourbon, but surprising for a bourbon of this age. The lips tingle with a bit of mint during the medium linger that evolves into really subtle Christmas baking spices of clove, allspice, and nutmeg. My last sip is both gentle and tingly at the same time. Orange peel, caramel, mint, and tarragon finish out a glass that seems to only diminish with time and air. The finish continues to be medium in length with more mint and dried cherry skins. TL;DR: A good whiskey that unfortunately falls flat with too much time and air Rating: 3/5 (Decent. I can go either way on it.) Unfortunately batch 3 has resulted in a bit of a fall from grace. I thoroughly enjoyed my first 2 glasses of this bottle, but my 3rd and 4th experiences both managed to land really flat and a little chemically unbalanced. While there are some serious redeeming qualities that can be found between those lackluster moments, the general simplicity and disappointment I have been experiencing while taking my time with this release ultimately puts it back down in the middle of the road for me. While I would have been eager to hunt down a backup of batch 2, I am definitely all set with my single bottle purchase at MSRP for this year's offering. Comparisons Between Batches 1 - 3 I've put together this helpful table for a quick reference between my thoughts on each of the three releases. There are certainly parallels between each of them given they are all made from the same distillery, but I've attempted to distill them down into their main parts. I was surprised to find that when I re-tasted all 3 of these again side by side that they are strikingly different. Evaluated on their own, I think many will find they will write most of the same notes, but when stacked up side by side, the differences become far more apparent. What is perhaps the most surprising are the ratings...

“Knowledge is like a sphere; the greater its volume, the larger its contact with the unknown.” -David Christian Weller 12 is (hilariously) where I got my start into loving and exploring bourbon. It was 6 years ago at the time of writing at a gin bar in Texas - a few friends and I had just left a different bar and walked into this spot not expecting much. One friend of mine had been drinking "the good stuff" for some years prior to us stumbling into a gold mine of reasonably priced pours of things you couldn't find back in Massachusetts. The whiskey world today tells me to plug Ohio and Texas as the land(s) of Weller. It made sense I found Weller 12 in Texas. I took two sips and foolishly went to text myself: "FIND WELLER 12 WHEN YOU GET HOME". It would be another 2-3 years before I'd ever own my own bottle. Fast forward to today. Weller 12 still exists. It's still nearly impossible to find, though 2023 seems to be a year of increased supply from my own anecdotal evidence from allocation season. The last release I reviewed was from 2019. It's clearly been a minute since I've sat down with this in any kind of professional capacity, so let's dive in and get reacquainted. Let's taste just how good this rarity is, or perhaps it is not, and then I'll see if I can make some recommendations for you if you find yourself (like most) unable to get one of these for yourself. Bear with me! Company on Label: Buffalo Trace Whiskey Type: Wheated Bourbon Mash Bill Percentages: Undisclosed Buffalo Trace "Wheated Mash Bill" Proof: 90° Age: 12 years Further identification: This is a 2023 release, as identified by the laser code starting with "L23" Nose: Buttery biscuits, butterscotch, caramel, and candied cherry are all bursting from the seams of the cool stream of aromas entering my nose. Raspberry tart, plum pudding and grape gummy notes proliferate in infinite sweetness. Hints of clay and nutmeg gently tease. The well-rested glass substantiates vanilla biscotti and confectioners sugar before fading quickly back into sweet obscurity. Returning from a sip builds in more supple wood tones from the decade and beyond of new American white oak interactions. It's surprisingly soft for all that age. As waves of sweetness fade I find troves of earthy tones creep in behind. Buttery desserts and sweets continue to prevail in an unapologetically simple medley. It doesn't do much, but what it does, it does well. As the glass nears empty I find a subtle rumination of oak that decomposes into its subparts of cellulose and lignin, ultimately presenting like a sheet of linen. The whiskey-less glencairn smells of a dark red Michigan cherry, apple, and a hint of leather. Palate: My first sip could easily be mistaken for a bag full of skittles. I find that perfect mixture when you combine a red, orange and yellow together; mmmh. Another sip adds in raspberry jam, sweet tart, and wheat toast. A larger sip and swish creates a thick, oily mouth coating that I love. It carries buttery croissant notes before falling back into a vat of liquid candy. I can see why Americans in general are so crazy for the stuff coming out of Buffalo Trace Distillery; this whiskey tastes like a future cavity. As I ponder the need to check my blood glucose levels, I find the linger to be a bit on the short and soft side. The shortness works here as at 90 proof it just warrants another sip. Succumbing to that sensation reveals a taste that hasn't evolved drastically, but continues to tingle the taste buds with big notes of cherry, plum and raspberry. I'm distinctly reminded of a 1990s slush puppie from my local corner store at the end of my street that I would walk to on hot Summer days. My last sip is thoroughly enjoyable with creamy notes of vanilla, juicy pear, and just a touch of anise. The finish carries whispered promises of water for the desert wanderer as drool-worthy fresh melon, gushers, and glazed doughnuts swing through the mind. Sweet fruitiness clings to every surface of the mouth for a long while after a sip. TL;DR: Liquid candy at every corner - skittles, cherry, and raspberry, oh my! Rating: 4/5 (Really good; I want one of these on my shelf.) Well that is undeniably good. How good, you ask? Well, I gave this bottle a 4/5 rating. There happens to be quite a few whiskeys that I also have rated a 4. If you're utterly stuck in the "can't get it" camp, you could possibly start there in your search for your perfect Weller 12 replacement. If you're a little more needy than that, like I am, let's dive a little deeper on what I enjoyed about this specific whiskey - you might find a specific sub-part that sounds up your alley. Again, bear with me here - this is a bit of a thought experiment. Some of these might sound like a bit of a stretch, but don't you dare knock it 'til you try it. Recommendations for Weller 12 Alternatives Recommendations based on specific flavors: Skittles: Starlight Distillery Single Barrel Picks // Buffalo Trace Bourbon Single Barrel Picks Cherry: Wild Turkey Master's Keep Revival // 1792 Aged Twelve Years Sweetness: 2023 Bomberger's Declaration // Spirit Animal Society Tokaji Finished Barrell Whiskey Raspberry: Willett 8 Year Wheated Bourbon // Old Forester Barrel Proof Picks Plum: Spirit Animal Society Ry3 Madeira Finished Rye // Noah's Mill Sweet tart: 2023 Michter's 10 Year Bourbon // Kings County Bottled-in-Bond Recommendations based on wheated mash bill: Boone County Single Barrel Wheated Bourbon Southern Star Paragon Single Barrel Cask Strength Wheated Bourbon Old Fitzgerald Bottled in Bond Bourbon Maker's Mark 46 Cask Strength Bourbon Recommendations based on age: Jack Daniel's 12 Year Tennessee Whiskey Knob Creek 12 Year Bourbon Redbreast 12 Year Single Pot Still Irish Whiskey Recommendations from the whiskey community: I have been replacing my Weller 12 fix with Elijah Craig Barrel Proof. - @nonno_reviews If I can’t find Weller 12, give me Bardstown Bourbon Company Origin Series Wheated. - @whiskeydizz I thought IW Harper 15 year was a great alternative until the price skyrocketed and it disappeared off shelves. - @bourbonboot OWA107 is a fantastic stand-in and it’s somewhat easier to find. Somewhat. - @bostonbourbonboys My go to instead of Weller is Redemption Wheated. It offers a similar profile but isn’t hunted, making it available. - @hello_unknown_user Haven't had Weller 12 in years, I just drink Maker's and Larceny. - @bourbon_paddy If I want wheated? Makers, Boone county or Old Louisville. - @fitwildwest If I can't get a Weller 12 and really want an aged wheater, I'll go for Rebel 10. If I just want a reliable, tasty wheated bourbon--anything in the Maker's lineup. I also love Larceny expressions, so I feel pretty good. Weller 12 is my favorite Weller though. - @mlriv127 That's all for now! Thanks for exploring everything there is to love about my Weller 12 origin story and I hope you find a whiskey you love because of this article. I would love to hear about your whiskey origin story down in the comments!

Craft distillery alert! We've got a great little operation called Whiskey Acres up for review, a distillery out of DeKalb, Illinois. I had not heard of this distillery until a sample crossed my desk from Jes Smyth, also known as @gigglesnsips in the whiskey community. I love getting to try new things and sample swaps are a great way to explore new whiskeys without breaking the bank, so thank you for sharing, Jes! If you've never heard of Whiskey Acres, please allow me to give you a proper introduction. There are many fantastic craft distilleries across the United States that are producing some delicious products that can easily rival some of the big brand names you already know. Whenever I discover one of these hidden gems, I try to make it a point to cover these operations in some way - perhaps through a review like the one you are perusing now, a visit to their distillery to meet their team & see the operation firsthand, or sometimes a quick shoutout on my instagram. I believe as a whiskey enthusiast that investing time in building up smaller distilleries benefits everyone. Why drink the same flavors from the same big six distilleries when you can be exploring local heirloom grains, terroir-driven aging, and true small batch distillation? Craft is key for this. After getting in touch with Nick Nagle from the Whiskey Acres team I got to learn a little more about this small family-run operation. Below are a few interesting points I'm excited to be able to share! Founded: 2013 by 4th and 5th generation family farmers Still: 500 gallon Vendome copper still with an 8 plate reflux column Master distiller: Rob Wallace who has a Master's Degree in Distillation and Fermentation Sciences from Heriott-Watt University and was mentored by Dave Pickerell when getting started Cooperage: 53 gallon Kelvin barrels at a char level 3 With a local seed to spirit farming & distilling tradition being established since at least 1897, why shouldn't DeKalb, Illinois be on the whiskey map? Yes, my dear reader, bourbon CAN be made in any state of the US, not just Kentucky... but you knew that already, because you're a well-read whiskey enthusiast - right? You're also here for a review, so let's get into that part! Company on Label: Whiskey Acres Whiskey Type: Straight Bourbon Whiskey Mash Bill Percentages: 75% blue popcorn, 15% soft red winter wheat and 10% malted barley Proof: 97° Age: 4 years (a blend of 4 and 5 year barrels) Further identification: This Artisan Series release from Whiskey Acres was released in 2023 at an MSRP of $70 Nose: Upon first nosing I raise an eyebrow at what feels like a fairly high malt content perhaps due to things coming across chocolatey. The malt evidence fades quickly, but it's got a distinct character that is apparent right away, perhaps due to some local terroir effects. Buttercream frosting, Summer bed sheets out on the clothesline, and dusty black pepper laced oak suggest its been aged quite long enough. My right nostril finds bright vanilla and toffee with the air feeling vibrant, almost ribbed, as it passes into my airways. My left nostril says it's picnic time with graham crackers, a wicker basket, and a soft flannel blanket atop the light Summer grass. It's delicately creamy with a distinct craft uniqueness that is neither grainy nor unpleasant. Deep inhales offer complex undulations of copper, whispers of sherry sweetness, tickles of clove, and teases of anise. Late in the exploration the mind wanders right to the intended parallel - a bowl of buttered popcorn at the ready for a quiet movie night in. Given the great quality thus far, I think I'd prefer the whiskey to the snack. Returning to the nose is where all the magic is when delicate fruit notes begin to poke through the cornbread base. Flashes of salinity, florality, and subtle black pepper undulate in delicate balance. For a lower proof point there is certainly no lack of volume. The empty glass smells of a vanilla latte loaded with frothy, steamed milk, creamy caramel, and milk duds. Palate: At first sip I find such a distinct corn on the cob flavor that has been grilled to perfection: 20 minutes on each of two sides with the husks just beginning to char on their tips. Classic creamy caramel tones anyone should be able to recognize on a good bourbon dance on the tongue. The silkiness of the nose translates this linger into creamed corn. A long sip and swish gets an audible 'woah' from me. It gives off honey and malt vibes that reminds me of some of the most wonderful non-peated Islay single malt whiskies I've tried, such as an old Bruichladdich 10 year. Sipping further rounds the glass into milk duds, caramel and just the skin of a green apple - not quite coming across juicy here. It offers a thick, viscous mouth coating that suggests pot still distillation, without as much oiliness as would be traditional, but it's clear they've taken the time to craft a good product here. Fans of distilleries that operate North of Kentucky will find parallels to love in the subtle terroir differences that can be discovered exploring outside of comfort zones. Late in the glass I find a buzzing, boozy feeling quite alike to that of sipping a bubbly white wine. My last taste is quite satisfying like a perfect evening snack; there's a full charcuterie spread here, but I'm mainly after the blackberries and honey. Mmh! TL;DR: A great craft whiskey that is unsurprisingly corny with a lot of subtle underlying nuances Rating: 4/5 (Really good; I want one of these on my shelf.) If you're looking for a little extra frame of reference, I get some King's County and New York Distilling Company vibes from this whiskey, both of which produce whiskey I have thoroughly enjoyed. If you're a fan of either of those distilleries, this should be right up your alley. This pour was a big surprise for me and I find myself going back to this bottle often lately. I often like to hear when whiskey enthusiasts or whiskey writers go out and spend their own money on things that were otherwise provided to them for free - put your money where your mouth is if you will... Well, I did just that and now have my own bottle of this Blue Popcorn to enjoy as you might be able to tell from the photographs. I'm looking forward to seeing what else Whiskey Acres has up their sleeves in the future and have to say kudos to Master Distiller Rob Wallace on a job well done with this one. Have you tried this release? Drop me a line down in the comments here! Cheers.

It's no secret that I'm an Irish whiskey fan. I drank this class of whiskey for most of my adult years, before stumbling head first into bourbon, rye and malt whiskies. The Redbreast line has long been the beacon of quality, the gold standard, or the top of the food chain for Irish whiskey to me. The lovely buttery pot still whiskey that comes out of Midleton distillery is amongst the finest in the world. Layer in Pedro Ximénez sherry hogsheads for a finishing cask and you've got some of the most careful craftsmanship involved from start to finish. It seems that those utilizing Midleton's stocks have caught wind of this... Perhaps they read my reviews. What I am hearing from retailers and distributors alike is that just about everything Midleton Irish whiskey is set to take a pretty significant price hike in late 2023, early 2024. I personally hope they go ahead and ruin a good thing with greed, and continue to make accessible, delicious whiskey for that everyone can enjoy. Redbreast self-describes the choice for targeting a Single Pot Still Irish whiskey, saying: For more than a century Redbreast has stayed true to the Irish Pot Still whiskey making tradition. Today it is considered to be the definitive expression of this quintessential style of Irish whiskey making – a living legacy. Single Pot Still Whiskey has been safeguarded and nurtured under the watchful eye of the Midleton Distillery for almost two hundred years. And Redbreast is proudly considered the definitive expression of this Single Pot Still art. The PX Edition was a new release to the Redbreast lineup that first came around in 2021. I've reviewed this release before, but it seems to have come out in a wave just once per year since then. Given that I know how fickle barrels of whiskey and wine can be year to year, I took it upon myself to get a new bottle to make sure that you, my dear reader, are as well informed as you can be. Let's dive in and see if this is any different than the previous two years. Company on Label: Pernod Ricard (Distilled at Midleton Distillery) Whiskey Type: Single Pot Still Irish Whiskey Mash Bill Percentages: 100% Malted and Unmalted Barley Proof: 92° Age: NAS Further identification: The PX Edition of the Iberian Series features triple distilled single pot still whiskey that is matured in bourbon and oloroso sherry casks before being finished in PX hogsheads; the 2023 release is now available at an ever-rising MSRP of ~$90 Nose: On raising the glass to my nose I find sweet vanilla buttercream frosting. Another deep inhale shows off raisin and mulled wine aromas. The smell of classic Midleton sugar cookie can be pulled out fairly easily as well. Hints of anise roll in the undulating undertones. Fans of malt whisky will certainly find something to love here. Rolling the glass towards my right nostril produces the warm bakery tones I've come to love on Irish whiskey alongside some graham cracker and dry dirt aromas. Mmmh. Everything about this whiskey is so comfortable at this proof while still delivering great volume of aroma. Deep inhales on my left nostril show off bountiful woodshop tones and delicate fruit. Bringing everything back together shows off wonderful nougat, soft cranberry and finally a hint of cherry skins. Time for a sip. Ooh, returning after a sip and swirl of the glass I find a lot more pungent oak and earth scents. Oh my, there is the sherry influence. I find a lot of great parallels to some of the sherry bombs from the top of the Glendronach lineup. Black pepper hits the nostrils before a creamy wave washes over behind it. My goodness - coming back after a long rest I find just beautiful, rich, high-quality coffee aromas. A barista's masterpiece, this smell slowly fades from this pinnacle example of the beautiful ephemerality of pot still whiskey. Rich buttery tones build well late in the glass. Butterscotch, browned butter and molasses slowly uncover a hidden underground bunker filled with dark aromas that fade into sterility. The malted portion of the mash bill shines through late in the glass with milk dud and waffle bread tones. The empty glass smells of French toast and other breakfast diner aromas. What a wonderful dram to spend an afternoon with. Palate: Oooh, that drinks wonderfully light right from the get go. Raisin bread and raspberry cheesecake land delicately on the tongue. The mouthfeel is on the thinner side, but the linger is immediately well fortified and long with notes of blackberry jam. A larger sip and swish reveals sugar coated strawberries, orange marmalade and lovely bakery tones. The finish is like mint chocolate chip ice cream with that beautiful peppermint tone pairing perfectly with slivered almonds. Yum. Working deeper into the glass I finally begin to find the wonderful fruit depth that I've come to know and love on this release. Raspberry dominates the foreground while strawberry, apricot and pear dance in the background. Caramel sits calmly in the delicately undulating linger. I feel a great peach sweetness that sticks up in my gums. My last sip is perfectly delicate with peach preserves, orange sherbet and creamy vanilla all slowly riding off into the distance, never quite out of sight or mind. Yum! TL;DR: Elegant, refined and layered Irish whiskey Rating: 4/5 (Really good. I want one of these on my shelf.) This years release doesn't sing like the previous two years in quite the same way, perhaps by some virtue of attempting to scale. I'm not sure about exact bottle release numbers, but I know I was staring at 7 cases at Burlington Wine & Spirits in MA when the 2023 edition released and I recall it was hard to find one or two bottles of the 2021 back when it first released. So it does seem anecdotally that Redbreast is trying to get this out to more people, perhaps to satisfy some of the increased demand following my last two perfect scores. Unfortunately this release seems to have taken a step in the wrong direction. Some of the magical depth and evolution is there, but not to the same level as my previous two dances with this wonderful whiskey. The PX influence feels lighter than previous years for sure. Perhaps this needs a little more time to oxidize - something that has really improved a Redbreast Lustau bottle that I had for quite a while. All that said, the new notes it introduced (namely that effervescent experience with the chocolate chip ice cream flavors on the palate) were enough to make this a thoroughly delicious whiskey I will be glad to enjoy this Winter. This is great whiskey to explore patiently & slowly. Release Identification You might be wondering how to tell which year your bottle is from now that you know there's a slight difference year to year. If you look on the back of your bottle there is a lot code you can use to determine when it was bottled (which is approximately when it was released). Near the bottom of the back label you will see a brown section with the letter "L" and some numbers. The "L" just stands for lot and the numbers indicate the year and date of bottling. For our primary goal here, you'll want to pay extra attention to the first 4 digits after the L. The first digit after the L is the last number of the bottling year, so if your code reads L3XXXXXXXX, you have a 2023 bottling. If your code reads L2XXXXXXXX you have a 2022 bottling, and so on. If you're still interested in nerding out with me, I wrote about the rest of the digits in my full write up on Reading and Understanding Redbreast Bottle Laser Codes / Lot Codes. Also releasing at around the time of writing in 2023 is a Tawny Port Cask Edition from the Iberian Series. I'll compare these briefly here. At first sip of the Tawny Port... There's no competition. The PX is significantly better. The Tawny Port edition has no volume, depth or character really at all. There's nothing better than an okay whiskey to really make a good whiskey shine next to it. The PX punches right in the same weight class as the batch 3 edition of the Redbreast 27 Year Ruby Port release. The next batch of the Redbreast 27 year is supposedly going to take the most significant price hike of any of the line, so make sure you find a suitable replacement soon.

The 2013 release of the illustrious Four Roses Limited Edition bourbon features some fantastically old whiskey, as is tradition for this label which was first introduced in 2008 under the name 'Mariage'. I had the good fortune of having a taste of this out of my dear friend Gregory Cloyd's whiskey library while he wasn't looking. The back label features the tasteful boast of 125 years of distilling history, saying: We're celebrating our 125th Anniversary with what our Master Distiller describes as "what could be the best bourbon we've ever put in a bottle." They go on to add some of their own tasting notes: This year's Barrel Strength Limited Edition Small Batch, created from 3 of our 10 distinct Bourbon recipes, welcomes you to the party with generous creamy vanilla, light oak and cherry cordial aromas. Bright splashes of raspberry and apricot greet the palate, giving way to subtle tones of nutmeg and cocoa. Then mellow flavors of cherry and vanilla bean define the long, luxurious finish in such a way to make you wish you could toast our 125th every year for the next 125 or more. Cheers. After just recently exploring and thoroughly enjoying the 2022 release of Four Roses Limited, there's no time like the present to see how this oldie batch does against my palate. Since this is a single glass tasting and not a thorough exploration of a whiskey as I normally like to do in my reviews, feel free to take my final rating to have some slight error bars attached to it. Let's go! Company on Label: Four Roses Distillery LLC Whiskey Type: Bourbon Mash Bill Percentages: A blend of both the B and E mash bills; B being 60% Corn, 35% Rye, 5% Malted Barley & E being 75% Corn, 20% Rye, 5% Malted Barley Proof: 103.2° Age: 13 years (a blend of 13-18 year bourbon) Further identification: The 2013 limited edition blend consists of 18 year old OBSV, 13 year old OBSK, and 13 year old OESK bourbon Nose: Leather and light straw hit the nose first. A roll of the glass amplifies wicker tones, bold crème brûlée, and deep old oak. It's light and oily in the nose without too much depth. Returning from a sip highlights light white pepper, wispy cool Spring air, and delicate balance. Late in the glass a soft buttermilk scone sits in gossamer simplicity. The empty glass smells of light old spice deoderant and amaretto. Palate: Woah, my first sip catapults a wave of vanilla across the tongue. Sweet wild berries, most notably a mid-rouge ripe cherry, dance across the tongue. A larger sip and swish builds in plenty of spice atop sweeter fruit and florality. Allspice kisses plum and cinnamon trickles off the surface of apricot before the profile settles into Summer raspberry cake adorned with a dash of confectioners sugar. My last sip is once again quite delicate with hints of chocolate, more creaminess in the form of whipped cream, and cherry skins. TL;DR: Gauzy but tasty bourbon that displays a few notes quite well Rating: 3/5 (Decent. I can go either way on it.) This shines not in its boldness, but in its whimsy delivery of nuanced flavor. While it doesn't really live up to my idea of great bourbon, I'd certainly be happy sipping this if offered a pour amongst dear friends. Perhaps some of the lackluster of my review today could be due to the fill level which I to explore here. Let me know down in the comments if you've had experience with this one!

The mighty Colonel E.H. Taylor - in Barrel Proof form. I've tried a few sips of the Batch 9 release at a friends house before and was always impressed. I knew I had to try this latest release from there. Here we are on a lovely Tuesday evening, settling in for a deep-dive full review of the start of this fantastic bottle. I anticipate coming back to this at another point in time later in the bottle, but for now let's see how the first pour tastes! Company on Label: Old Fashioned Copper (Buffalo Trace) Whiskey Type: Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill #1 (Low Rye < 10%) Proof: 127.3° Age: NAS (supposedly 6-8 years) Further identification: Batch 10 is the 2021 release of EHTBP Nose: Rich caramel to start on the nose. There are characteristics of dusty dates and raisins. Very, very fruit forward with a bit of the dark tannic grape I also get from the Small Batch offering. Some rich dark-as-night chocolate and oak bark. Fig, prunes, dried cherry... you name the dark fruit or stone fruit - it's in here in a cacophony of a sweet medley. Oooh turning slightly meaty/malty like a Thanksgiving spiral ham glaze. This reminds me a lot of what I love about Booker's 2019-03 Country Ham. A salty kind of briny texture is present on the nose now. This one is evolving very well so far before even thinking about a sip. Smoky charred oak starts to make way for a sharp vanilla bean. Some faint herbal malts can be picked up from the depths on deep inhales. Very little heat coming out of this glass - a very silky nose feel. The fruit mixes back in well now to an ashy/smoky mix. It's like strawberry jam now. This smells so delicious! From here I let my glass rest a while for the duration of my dinner (Korean sweet tacos, oh my). Now that the glass has been resting for some time it's deeply steeped in rich, earthy chocolate and toasted almonds. Lemongrass, dusty bookshelves and ever so slight hints of mint dance about. This glass is just an absolute powerhouse of aromas - it keeps pumping them out without any sting or bite. Finally it is time for a sip! Oooh, things immediately opened up to the lighter side after my first sip; it feels like a river that was partially blocked can now flow unhindered. Floral now, with a sweeter, thinner caramel air hanging about still. Feels very summer forward - like I should be on a picnic, or definitely at least somewhere grassy. A lovely sweet molasses on the left nose and vanilla & white pepper on the right nose. This reminds me very much of the Buffalo Trace product profile I fell for early on in my whiskey tasting experiences. A light swirl releases the drier oak notes that were well hidden under the fruit sweetness. An earthy funk is tied closely to the molasses note that I think sounds odd, but feels wholesome and welcoming when you experience it. Some light cinnamon stick and Christmas baking spices are coming through now., predominantly a gingerbread aroma. And suddenly, a wave of smooth vanilla. I love how this pour just keeps turning over a new leaf, or a similar leaf of a different color here and there. I could sit with this pour for hours. Slightly metallic, but nestled into the ever present gingerbread and molasses base that has formed now. A slight clove and allspice has also developed late in the glass. Anise forms well in the empty glass, very well hidden throughout the rest of the pour, but definitely a contributor to the overall feel. The empty glass also smells of spiced cherry (cinnamon), tons of gingerbread, and it reminds me of the little house that you put incense in to make smoke come out of the chimney, which is apparently either balsam fir or cedar. There is also a lovely undertone of vanilla that is just remarkable. Palate: First sip is a subtle cherry build up into a slow, rumbling nuclear mushroom cloud of flavor. Wow. That cherry and cinnamon pop are everything I love about barrel proof bourbons in general. Oh my goodness that sweet floral molasses transfers so well to the palate. Sticky sweets are potent in all corners of my mouth - this has a really nice texture and feel to it. This tastes like the E.H. Taylor Single Barrel I have, but turned up to about 15. Such a rich, perfect caramel note that was the highlight of the beginning of the nose, with intensity building behind the cinnamon spice kick that tingles the tip of my tongue. Cherry continues to trickle down from there on a long wave across my mouth that moves at about the speed of mountains. Some slight tart grape flavors dart between the flavor wheel that continues to last impossibly long. A bit more simplistic and straightforward on the palate, there is less evolution of flavor change. This is probably for the best, because this pour is simply delicious. There is a slight numbing effect on this insides of my lips from the intensity of the proof, but my mouth and chest surely have no clue this is a barrel proof offering. The spicier side of things is showing up late in the glass with some nutmeg, coriander and ginger coating my gums. My last sip is a complete doozy. A big punchy sip of cardamom, leather, caramel, gingerbread and a cherry drizzle. I couldn't ask for much more out of this pour. There is a long linger of baked apples, white pepper and anise. Rating: 5/5 (Just wow. One of my favorites.) This might be my bourbon of the year for 2021... I may even have to do a head to head against my 2020 bourbon of the year. I'm thoroughly impressed and really debating going for a second glass tonight! Cheers.

Old school Stagg is hard to come by these days. This is one of the earlier releases, actually, since George T. Stagg was first introduced in 2002 in response to the whiskey world calling for more high proof, well-aged bourbon. I wrote a little more about the history of this release in my review of the 2022 George T. Stagg bottling, a wonderful whiskey that matched the energy of the 2020 release quite well. As for how and why I am afforded the luxury of sipping on this whiskey, I'd like to thank my good friend Matt for sending a surprise sample of this along to me which was completely unexpected. I don't normally talk about value, but when a whiskey is going for north of $2,000, you know it probably has some kind of cult following in the whiskey community. As a self-proclaimed "Stagg man", I'm pretty excited to review this one with an honest lense towards quality - what I hope is something that you value, my dearest reader. Without further ado, I present to you 2008 GTS. Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Undisclosed proportions of Buffalo Trace's sources for distillers grade #1 and #2 Kentucky corn, Minnesota rye, and North Dakota malted barley Proof: 141.8° Age: 15 years (& 6 months) Further identification: The 2008 bottling of George T. Stagg was released at an MSRP of $65 (believe it or not), with further specs being laid out in the annual release letter: Nose: Waves of vanilla can be discovered on a telegraph from the glass which is emanating aroma from several feet away on my desk. As I bring the rim of the glencairn to meet my nostrils I discover huge volumes of brown sugar, leather, and ripe cherries still sitting on their supple stems. Caramel folds into rich espresso tones, crafting a delicious macchiato for the nose to savor. Deep inhales stoke up embers that push forth black pepper, allspice, and salted caramel cookies. I find myself wanting to dip that cookie into a cup of warm coffee which still seems close at hand, though the 3 cups I enjoyed today are far removed from this tasting. Diving the nose deep within the danger zone of hazmat whiskey illustrates coconut oil and old oak in an odd handshake between Kentucky oak and tropical Hawaiian suntan lotion. Woah, talk about leaning in on the weird... suddenly this puts me in a tent, camping under the tall pines of Myles Standish State Forest. There's a wet, sandy towel drying on the clothes line while a low fire crackles between the three walls and top grate of the iron fire pit. I continue to find that sandy vibe as the fog of that powerful memory begins to fade back from whence it came. Prevalent oak cannot be understated here, but it's classy, tannin-free, and well balanced with the caramel and coffee tones. I'd say it's time for a sip before I work any further here. Coming back to the nose I find the linger lifts up an aroma of old newspaper clippings tucked away with neat intention in an old photo album. It feels oddly memorializing, which makes me wonder if I forgot about something that happened on this day. I'm immediately refocused by dark maple syrup drizzled atop a thick, bready waffle that says, "this breakfast diner doesn't fuck around". The waitress is standing awkwardly close with a hand-wringing towel folded over the side string of her cotton apron. I'll have another coffee, thanks. Goodness this is a creamy, beautiful old bourbon. Late in the glass bright vanilla bean and confectioners sugar dances a sweet dance up through the nostrils. Hints of vintage cherry cola rise out of the pool of liquid molasses, served handily shaken out of a warm vending machine. The return of old barrel funk completes the journey of this glass, pressing to sip and savor the last of the liquid in the glass. Nosing the empty glass reveals leather-bound books, Chantilly cream, and wood tones that remind me of a classy furniture store. Palate: My first sip is a damn doozy of cherry flavors clambering over every taste bud that is susceptible to it. Oak immediately replaces the shimmering sweet before the linger puts forth sugared berries and plenty of vintage barrel funk. Candy sweet raspberry, fresh mint, and strawberry filled crepes loaded with whipped cream do well to exemplify the breakfast tones like the nose first introduced. Sipping further into the glass, the proof begins to make itself quite apparent. Unbridled ethanol punches through the dream I was initially cozily living in as bright creme brulee and cinnamon character sizzles on the tongue. Nearing the bottom of my exploration I find better balance between sweet and spice. Strawberry shortcake dances between turmeric & ginger. Molasses is complicated by fennel and clove. Gingerbread cookie is transformed into something more savory by black pepper. My last sip is quite enjoyable with an appreciably hefty wood influence leading me through to a white tablecloth dinner amongst friends. Clean plates, polished silverware, and an insatiable hunger for bread leads my mouth to dream up a well-balanced rye-forward old fashioned for me. The finish is just long enough that I'm not considering sipping too fast, but it doesn't raise my eyebrows and tickle my heart like some of the most exceptional whiskeys do. TL;DR: An assertive, dominating, and thought-provoking aroma backdrops a reserved & proofy fun sip Rating: 4/5 (Really good; I want one of these on my shelf.) What an exciting nose. The palate, while quite enjoyable, didn't nearly produce the same complexity. As I nosed this glass I was blown away by wave after wave of memory, subtle comparisons to life experiences and nuanced parallels to that of the material world. This is one I might choose to never drink if I had the chance to try it again. I'd sit for hours with a dear friend and tell stories as we found new things to love about the whiskey-ladened air that passes through. Overall it carries with it an oak characteristic that I don't find often outside of 1990s and earlier whiskey releases, unfortunately bestowing more weight to the old adage, "they don't make 'em like they used to." Otherwise - from a mash and general profile perspective - this isn't all that different from more recent examples of George T. Stagg, despite my lengthy exploration through scents and memory here tonight. Perhaps the most salient comparison for this release would be to look at it against the 2023 release of George T. Stagg. The barrels utilized in the 2023 release shared space in warehouse I & K for 6 short months before the 2008 barrels, which were distilled in 1993, were dumped for release. Sipping the 2023 release, I'm surprised by even more imbalance than the palate carried on the 2008 release. It's sharp, bold and reminds me once again, as I said in my review, of Stagg Junior batches. The 2008 release firmly wedges itself directly between 2022 and 2023, solidifying the correct score was earmarked for this flash review, unfortunately only comprised of one glorious tasting.

While the Maisano name was already well known in whiskey circles due to the exceptional selection available at their retail store in Ocean Springs, Mississippi, Jonathan and Jennifer decided to take things just a step further in 2021 when they launched K.Luke whiskey. What started as a passion project between the power couple continues to stand as a tribute to their two children, Kaitlyn and Lucas (the inspiration for the name K.Luke). I fondly recall their first-ever release, when Jonathan joined me and my dear friend Brittany on an Instagram live back in 2021. The whiskey was good. Really good. I was thoroughly impressed and immediately sought out where to find their offerings, which I could thankfully get through Seelbach's. Now in their 7th blend, with an 8th on the horizon in February 2024, K.Luke whiskey is continuing to rock out new releases these days. At the heart of the brand is very clearly a great palate and someone who is an enthusiast first and foremost. I have to admit I shamefully haven't explored any other offering from them since that batch 1 run of the bourbon, perhaps due to my busy schedule, or the extra hurdle of not having it distributed in my home state of Massachusetts, but I am excited for the opportunity to evaluate how things have developed since that first blend hit my lips years ago. When Jonathan reached out and asked if I'd be interested in reviewing a media sample, I was quick to agree, so long as we were both in accord with the guidelines in my editorial policy. I'm grateful to Jonathan and Jennifer for sending this along so that I could review it with no strings attached. I also commend the move to send these 300mL flask style bottles, as it gives me enough whiskey to review without taking up as much space on my 'to do' shelf. Which... really... that shelf is scary deep right now. Without rambling too much further, let's get you reading that review you are here for. What's the new batch all about, you ask? Let's find out. Diving deeper on what's inside the bottle led me to learn that this 10 barrel blend consists of 6 different distillery mash bill combinations bottled at a nice sweet spot of 116.4 proof. Even just the jump to a 10 barrel blend (from 4 which was the previous norm) was scary for Jonathan; he admittedly didn't know how the process was going to work until he experimented with it and tasted it. Ultimately, after countless tweaks and blind tastings with Jennifer, batch 7 was nuanced and exceptional enough to stand up to some of the best whiskey releases on the market according to their palates. I've been fortunate enough to have tried some of the best as well, so let's see where this bourbon lands on my rating scale. Company on Label: K.Luke Whiskey Whiskey Type: Straight Bourbon Whiskey Mash Bill Percentages: Undisclosed blend of 6 unique Kentucky & Indiana sourced high rye and low rye bourbon mash bills Proof: 116.4° Age: NAS (min 4 years) Further identification: Batch 7 is a blend of 10 barrels that was bottled on 11/9/23 yielding 1,890 bottles; it is available now in LA, MS, TN, KY, and WY markets, as well as online at Seelbach's at an MSRP of $110 Nose: Bright strawberry lifts out of the glass first for me before a thick, warming leather aroma permeates the nostrils. Deep inhales of the approachable air atop the glass weave together a complex tapestry of brown sugar, freshly baked everything bagel, black pepper, and dry cinnamon powder. A swirl of the glass oes well to jostle around some more subtle baking spice. Overall the nose is quite approachable despite the spice notes being the prominent component, perhaps due to the cool leather characteristic that is well integrated with everything else here. Time to taste. Returning from a sip shows a poised, complex nose is still available for interrogation. Deep vanilla bean ice cream tones proliferate alongside walnut and toffee tones. Breakfast seems to be nearby as strawberry chia pudding comes together in dazzling beauty. Holy moly, I am loving this nose as the glass has warmed softly in my hand. Further waves of elegant confectionary delights stand in gorgeous contrast to the earlier layers of spice. In the empty glass I discover more brown sugar, milk chocolate, caramel apple, and coffee cake to be well integrated and viscous in the nose. Palate: My first sip is an eyebrow raiser as vintage funk leads the way before parting towards buttercream frosting, pear, and clover honey. Another sip is required to build up the mouthfeel a bit more which adds in sweet peach rings, apricot, and plum all neatly carried together in a burlap sack. I get a distinct farm vibe from this pour which reminds me of some warm late Summer days spent working on the Soule Homestead farm picking whatever happened to be in season in return for an honest paycheck. Leather gloves, a long sleeve shirt to keep the sun off my skin, and a straw hat were enough to bring joy to those days. Sipping further into the glass here illustrates the depth of complexity this blend carries: new notes of blackberry and old growth forest create a salvo of balanced flavor dropping across the taste buds. Late in the glass some tasty hot chocolate tones begin to crop up. My last sip is delicate doozy of raspberry sorbet, vanilla cheesecake, and chamomile tea. The linger is medium with oodles of vanilla and honeysuckle tones sticking in the cheeks. TL;DR: A wonderfully fun journey from start to finish & sure to evolve differently with every tasting Rating: 4/5 (Really good; I want one of these on my shelf.) This is a whiskey nerd's whiskey. The label carries (almost) all the details you could ask for and the whiskey inside is complex, delicate, and delicious. I do wish it listed sources, mash bills, and ages, but I trust that it was a well-intentioned decision to omit this information as more and more companies play catch up and copycat these days. Despite what one might expect when they see an Indiana component listed in the blend, there are in fact more distilleries than just MGP operating out of that state. Undoubtedly there will be some MGP stocks, as those barrels are quite prevalent on the market these days, but overall it feels like some great well-aged stocks were chosen for this blend. As for the Kentucky portion... I won't even wager a guess as there is such depth to this blend that no one producer stands out to me. At the end of the day this is certainly good whiskey and this should serve as a great testament to what a good blending process can achieve. Another great example of blending prowess on full display is the Four Roses Limited Edition, a favorite release of Jonathan Maisano's as well, and one that I happen to have on hand. A quick taste against the 2022 release instantly shows off why the Four Roses earned my top score. This K.Luke release doesn't quite reach to the same height as that bottle, but it is pretty damn close, which is an incredible feat given how good that whiskey is. Hope this review helps! Cheers friends!

Just when you think you've got a firm grip on how things work & the release cadence of some of the more allocated whiskeys from Sazerac, the brand goes and throws something new at you. First it was the removal of the "Junior" from the label, then they went and offered their own naming convention that differed from the community norm, and now they go and release THREE batches in one year on what I've exclusively written in as a bi-annual release? The marketing department for Buffalo Trace products should think about a career in MLB pitching, because these curveballs are impossible to read. On top of all this, 23C hit shelves right around Christmas time adorned by the lowest proof in modern labels history. What gives? To some extent, I self retort: who cares? Well, as a self-proclaimed Stagg man, I guess I kind of do. What I care most about is bringing you my honest thoughts on whatever whiskey roams my way. Today I just happen to have Stagg in front of me, tomorrow possibly some craft distillery you've never heard of. That's what keeps this fun: exploring and discussing interesting pours in a meaningful way, with you, dear reader. So if you have something to add when you get to the bottom of this review - feel free to leave me a comment! Or give me a follow on Instagram. I'm always willing to talk whiskey with fellow enthusiasts. Enough with the hubbub already - let's get into what's inside the bottle! Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill #1 (Low Rye < 10%) Proof: 125.9° Age: NAS (~8 years) Further identification: Batch 23C was put out as another surprise Winter release making it the 3rd of 2023 at an MSRP of around $70 Nose: Ooooh - red velvet cake and thick, viscous cherry sauce fill the nostrils on first lifting the glass from my desk. The aromas dissipate rather quickly, leaving behind thin salted caramel nut brittle and metallic molasses. Bits of proof overshadow and mute most aromas on a generally quite bland nose experience. Woah, after another good rest of the glass bold raspberry jam swings in like a wrecking ball... but just as fast as it came in... away it swings. What is left behind are vague wood tones that give the feeling of the lumber aisle at home depot; it's not really a natural wood smell, but more of a processed wood. I'm a fan of the flashes of bold flavor, but not of the fickle experience as a whole. Let's have a sip before continuing on. As I continue to nose well beyond a few sips the only aromas I can pinpoint are a bit of molasses and younger, tannic oak. Late in the glass very faint hints of vinegar come bubbling up near to the nostrils. The empty glass smells of smoky cherry cobbler. Palate: On first sip I find that same red velvet cake and cherry that the nose led with. It's candied sweet like cherry twizzlers before drying into more of a nerdz or sweet tart candy. The mouthfeel is on the thinner side with the sugary bits lingering the longest on the edges of the tongue. Going back in for more reveals gentle strawberry and ladyfinger flavor profile that screams a fairly typical sweet Buffalo Trace profile (think Colonel E.H. Taylor small batch at a higher proof). As subsequent sips begin to build a stronger rapport with the taste buds, I become aware of subtle cinnamon spice like a quick lick of a hot tamales candy. It's holistically very cohesive and approachable for Stagg, but ultimately pretty unexciting. Sipping near the bottom of the glass confirms this is a pretty middle-of-the-road bourbon profile with not much further to write home about. My last taste is the boldest of them all, for better or worse, as it carries macerated raspberries, cake batter, and spiced gingerbread muffins. It finishes with a little intrigue, but not enough for me to consider another glass before moving onto something better. TL;DR: Muted nose with flashes of fun, simple palate that seems better fit under the E.H. Taylor label Rating: 3/5 (Decent. I can go either way on it.) Well at least one of the three batches from 2023 was halfway decent. Batch 23C comes across muted and simple, nothing like what normally excites me about Stagg Junior batches. It ultimately feels like a fairly weak run of barrels were thrown together in a rush to meet some silly marketing decision here - quality clearly lacking - though there are some positives that fans of "crushable" (read: flavorless) whiskey will undoubtedly appreciate.