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On the surface one might find this label quite unassuming, but the Bomberger's name is a rich piece of distilling history. Michter's describes their resurrection of the label which predates their own brand inception on their website saying: Bomberger’s Declaration Distillery Bourbon honors the legacy of the former distillery known as Bomberger’s in the 1800’s and later as Michter’s in the 20th Century. Please join us in toasting and celebrating American Whiskey History with this outstanding small batch 108 proof Kentucky Straight Bourbon Whiskey. This 2023 release continues the Bomberger’s tradition of offering bold and beautiful 108 proof Kentucky Straight Bourbon with a rich and layered complexity due to a portion of the bourbon being aged in Chinquapin (Quercus muehlenbergii) oak. The Chinquapin oak utilized for the aging was naturally air dried and seasoned for three years before being toasted and charred to the exacting specifications of our Master of Maturation Andrea Wilson. In addition, some malted rye was used in the production of this bourbon. This is a bold and rich whiskey featuring its signature fruit and spice coupled with rich molasses and a complex, lingering finish that gives you something to savor. You read that right - 3 years of dry aging on the Chinquapin oak that was used to mature this whiskey. That's what most in the whiskey world would call 'doing things right'. More and more brands in today's saturated market are all too willing to cut corners to achieve production volumes faster. This release is a testament to the old, slow, patient ways of doing things that has produced incredible whiskey for hundreds of years. I won't wax poetic on the history again here, but if you haven't read the bourbon culture write up, you are clearly missing out. The label gives us a vintage style with simple naming, but layers in a bit of extra detail showing the size of this small batch blend (a meaningless, undefined term in modern bourbon). The bottle I was fortunate to grab is number 552 of the 2506 bottles produced under batch #23E1940. The 23 stands for the year it was released (which is doubly obvious given it states 2023 release directly to the right) and the E represents the month in which it was bottled. The 1940 is just a unique identifier so they don't mix up multiple releases from the same month & year. The Michter's core product neck labels also utilize this nomenclature that I have covered before. Now let's get on with the tasting! Company on Label: Michter's Distillery Whiskey Type: Kentucky Whiskey Mash Bill Percentages: Undisclosed Proof: 108° Age: NAS Further identification: This is bottle 552 of 2506 from batch #23E1940; this years release continues to carry the "Bottled by Michter's Distillery" statement suggesting the whiskey is sourced Nose: On first raising this to my nose I find classic cherry sweetness up front before waves of candied strawberry, raisin and caramel tones undulate in a rich, vibrant nose-feel. Level, sweet oak tones can be found all throughout this glass with zero traces of anything bitter coming from it. Graham cracker, brown sugar and a sweet medley of spice give this a well rounded profile. Overall the glass is quite sweet and easy to explore. Let's have a sip before continuing on. Sinking my nose down back into the glencairn before me reveals rich leather and the classic bourbon aromas that made me fall in love with this category of spirit years ago. Soft earthiness ebbs and flows across the boundaries of sweet fruit and creamy vanilla as the glass gets low. The empty glass smells of toffee, raisin and classic bourbon bliss. Palate: At first sip I get a sweet-tooth shock. Gobs of cherry pour out of this glass and proliferate on the tongue. The mouthfeel is fruit sweet, oily and creamy all throughout. It coats all the surfaces of the mouth with a fine buttercream frosting texture that isn't too overpowering, but very reminiscent of vintage National Distillers whiskey. Another sip amplifies the punchiness of the cherry. I find leather, crème brûlée, strawberry and graham cracker dancing in the glass. Continuing to work through demonstrates even deeper tones of cinnamon, allspice, black pepper, tobacco and nutmeg. This is delicious. Overall the glass is balanced, refined and deep with cohesive complexities around every corner. Working down near the bottom of the glass I find a delicate dessert of strawberries and cream. There's just the right amount of sugary sweetness where it doesn't come across cloying. Nerds candy, plum and raspberry jam finish out a well rounded, delicious dram. The finish is medium to long showing off cranberry orange bread and vanilla bean ice cream. Yum. TL;DR: Well-made bourbon through and through at just the right sweetness Rating: 5/5 (Just wow. One of my favorites.) Kudos to the Michter's team on this one. This is everything that a whiskey lover looks for in a bourbon. It doesn't do things over the top in order to get a wow out of people; this release delivers an exceptionally refined blend of what I can assume are some of Kentucky's finest well-aged stocks.

Shenk's is a release that Michter's Distillery uses to honor the rich history of the origin of their brand name. A once-per-year batched product that utilizes Kentucky whiskey today, though the true 'traditional' process would have originated from the Pennsylvania region, also where Michter's was first released by the Pennco conglomerate. While the brand dances around the true history with notes and flavors that are more serving to the popularity of the modern releases, I do thoroughly appreciate the preservation and honoring of a prominent piece of American whiskey history. Michter's describes the Shenk's story on their website, saying: Shenk's Homestead Distillery Sour Mash Whiskey honors the legacy of historic American whiskey figure John Shenk, who in 1753 founded a distillery that was to become known as Michter’s in the 20th Century. It is made in Kentucky according to the traditional Sour Mash process whereby a portion of the previously distilled whiskey mash (referred to as “setback”) is added into the next batch. This full-bodied small batch whiskey is 91.2 proof. Shenk’s is a Kentucky Sour Mash Whiskey made with a substantial amount of rye. The unique character of this 2023 offering results from its being produced with malted rye in the recipe. Additionally, for its maturation we utilized two different and quite special barrel profiles: a portion of it was aged in 18-month naturally air-dried and seasoned wood with our signature toast and char profile and a portion of it was aged in special toasted French oak barrels that were made from 24-month air-dried wood sourced from the Vosges region of France. They continue the legacy discussion further down, noting: In 1753, Swiss Mennonite farmer John Shenk founded Shenk’s distillery, which was later renamed Bomberger’s Distillery in the 1800s before having its name changed once again to Michter’s Distillery in the mid-20th Century. It is this great heritage that we honor with the release of Bomberger’s Declaration and Shenk’s Homestead which comprise our Michter’s Legacy Series. Notably this doesn't have any mention of the multiple other hands the distillery was passed through like Pennco or Schenley, but it is true that the Michter's name originated some time in the 1940-1950 era out of the same hallowed grounds in Schaefferstown, Pennsylvania. While the history of the famed brand is incredibly interesting, the pertinent work at hand is finding out if you should be chasing down this 2023 release of Shenk's sour mash whiskey. Let's dive into the modern release I have before me! Company on Label: Michter's Distillery Whiskey Type: Kentucky Whiskey Mash Bill Percentages: Undisclosed Proof: 91.2° Age: NAS Further identification: This is bottle 1726 of 2485 from batch # 23E1505; this years release continues to carry the "Bottled by Michter's Distillery" statement suggesting the whiskey is either sourced or contract distilled Nose: Leather up front as I lift the glass to my nose, followed by tingling marshmallow and uncharred oak. The punchy oak characteristics make this feel like a young whiskey, for those who have tasted some craft distillery releases. I know it's likely not a young whiskey given the color and pedigree of the team behind the scenes, but I do find that parallel a bit on the nose. Diving deeper I find red berries trying to come up from under a vanilla blanket but not quite materializing. Hints of white pepper and cream give this nice depth. Touches of clay and linen amongst the oak and leather give this a vintage feel. Overall the nose is light and easy to enjoy. Let's dive into a sip. Coming back from a few sips reveals a glass now touched with raisin bread, deep barrel funk (all that "youth" from the start is gone), and molasses notes. I'm enjoying it quite a bit more now. As I sip through to the bottom of the glass I find dry earth, bright hay fields and the aroma of a distant wood stove burning has been left behind. Palate: My first sip is oily and sweet; tracts of vanilla and raisin cream pie extend in every direction. Another sip shows off tannic oak, cherry skins, cacao powder and confectioners sugar. I'm impressed with how this evolved drastically between two short sips. The mouthfeel is light and creamy throughout with a long linger of dry marshmallow. Sipping deeper into the glass produces a nice array of milk chocolate, coffee grounds and éclair custard. Chewing on this release reveals all of that tannic oak coming from those special barrel finishes that was being held back by the sweeter flavors. My last sip is hallmarked by raspberry compote, mocha tones and sweet shimmering finish of tobacco. TL;DR: Creamy custard and prevalent oak show up on a deep, fun whiskey Rating: 4/5 (Really good; I want one of these on my shelf.) I'm definitely a fan of the proper handling of oak that clearly went on here. Fans of any of the Michter's toasted releases will find this to be right up their alley.

Wild Turkey is back at it again as they extend their Master's Keep line into 2023. With Campari relaunching the Appleton Estate branch not too long ago, one can easily see how this collaboration came about. I don't have much to say about this release other than the fact that I was able to purchase it for myself at MSRP recently & I've had a handful of samplings since then to form a well-rounded, educated opinion on the whiskey inside the glass. Let's get into that part! Company on Label: Wild Turkey Whiskey Type: Finished Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Malted Barley Proof: 106° Age: 10 years Further identification: This 2023 release is a collaboration between Wild Turkey & Appleton Estate Master Blender, Joy Spence Nose: Cornbread jumps out of the glass first before honeydew melon and lemon yogurt parfait swing in elegantly. The nose-feel is cream-forward with hints of citrus tones trickled in all throughout. Nosing deeper reveals some of the rum influence such as pineapple and a bit of that hallmark funk. Ultimately the finish here feels quite light and the base bourbon shines predominantly. Raspberry and chocolate tones proliferate in the glass as the liquid warms in my glencairn. Deeper tones of peanut shells start to build as the glass opens up. Time for a sip! Coming back from a sip I find plenty of barrel influence coming out. Leather and black pepper tingle the nostrils before parting ways for classic bourbon caramel and creamy cinnamon roll aromas swing in. Clean linen tones and bright sandy beaches come to mind as I nose through the glass as it gets low. Overall this is funky, sweet and fun. The empty glass smells of Summer flowers, juicy pear, mandarin orange, and dusty oak. Palate: My first sip is dangerously delicious with honey, rum-soaked raisin, and creamy layers of tiramisu jumping out of the glass. Floral funk swirls atop a platter of chocolate, almonds and coffee cake. Another sip produces a creamy wave of vanilla, white lily and butter pecan. The linger is tingly like dulce de leche with nutmeg. A longer swish in the mouth produces calm layers of molasses, brown sugar and juicy squeezed orange. It's quite oily on the mouthfeel as creamy caramel drizzles coat the tongue. Overall the glass feels quite akin to a sweet bowl of praline ice cream. Traces of graham cracker jump out between the sweeter tones. This is proving quite crushable for 106 proof. As I sip near the bottom of the glass I find everything to be incredibly agreeable as hints of cornbread round the glass out. My last sip is oily with caramel, candied almond and peanut brittle. TL;DR: Balanced, sweet & crushable Rating: 4/5 (Really good; I want one of these on my shelf.) This is a damn fine pour & one I find ultimately quite crushable. Value seems to be the big question circling in most whiskey circles. With a newly hiked MSRP, you might have to look long at your wallet before you think about adding this one to your shelf. I personally thoroughly enjoyed it, and think you will too, but I will leave the thought experiment of value up to you, my dear reader. Hope this helps!

Quite rare are the opportunities to pick a barrel of Willett Family Estate. As far as I know, this is actually the only non-distributor pick that a store was allowed to do in the great state of Massachusetts this year. Liquor Junction got the nod as one of the best liquor stores to come pick a barrel and I'm beyond thrilled that they let me come along to help taste through samples. When I later learned that my good friend Frank Dobbins, one of the best palates in whiskey, had never done a Willett pick I immediately extended the invite. It was such a pleasure getting to know him better and watching him work through our tasting. We tasted through somewhere north of a dozen barrels with Josh before settling on the sample that I said "smelled like the inside of a battleship". Hilariously, this comment was met with a "what the f%$& are you talking about?" from Josh. To my credit, he has never experienced that smell before, so the aroma-induced memory wasn't there for him. We laughed for hours, but always stayed focused on picking the best whiskey. The year prior, it was a 9 year OG mash bourbon we named "LJ Engine #9" after the legendary Roger Miller song. This year, a 10 year rye stood out so we went back in for round 2 with Roger Miller on the vintage hit Chug-a-lug. Now let's get into if this whiskey is worth your time and attention. Keep in mind that since I picked this barrel, I will not be giving it a numerical score at the end, so you'll have to read between the lines more than usual here. In general, I would only endorse a whiskey I am absolutely thrilled with as I consider my own opinion to be thoroughly honest. On with the notes! Company on Label: The Willett Distillery Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: 74% Rye, 11% Corn, 15% Malted Barley Proof: 118.6° Age: 10 years Further identification: This is a barrel select that I did with @BourbYourEnthusiasm and @LiquorJunction back in April of 2023; this barrel came from Warehouse A, Floor 4, Rick 12N, and are currently available through Liquor Junction's punch program Nose: Sweet lemon frosting & gunmetal jump out at me first. Barrel funk seeps into every corner of the glass showing off its age. This is vintage style, low proof rye at its finest. Sweet caramel and low, rumbling, thick raspberry jam tones with all the seeds and bits. Aromas of leather, clay and a shoebox full of sepia-toned memories give this a consistent feeling of being vintage & old. Hints of seared shishito peppers give off great depth before the glass returns to a creamy dream. The nose on this is just divine. Late in the glass cherry juice, prune and Angostura bitters can be pulled from the depths while marshmallow barrel char tones provide a comforting backdrop. The empty glass smells of parsley, butter and raspberry. Palate: At first sip I find fits of fruit. Lemon rind, blood orange, pineapple and plum create a head-scratching incredibly unique profile for any whiskey. Another sip is incredibly zesty with more lemon peel, clove and allspice dancing on the tongue. The linger that follows is immediately creamy with soft, buttery croissant notes. A longer sip and swish reveals cinnamon raisin bread and a wide array of things tumbling out of the spice cabinet. I love how this works all around my mouth from the tangy fruit up front to the spice along the edges of the tongue and then the creamy finish from center to back. Mmm. Sipping late in the glass reveals rolling sweet tones of rum cake and grape skins. The last sip is layered and juicy with pear, pie crust, whipped cream and a cascade of nutmeg across the long finish. TL;DR: Vintage funk, creamy and sweet Rating: Crushworthy This is one of my favorite ryes in the whiskey study right now and I'm finding that this bottle is likely not long for the world. Let me know down in the comments what your experience with Willett rye has been.

Quite a few 4 year family estate release purchases that I undoubtedly got from Rapid Liquors had the good fortune of lucking me into this 6 year single barrel. I had a lot of experience with the 4 year releases, having grabbed some from New Hampshire Liquor Outlets in years past as well. The 110.2 proof batch (that seemed to be a really small run as I've never found another from that proof) was what really made me fall in love with Willett distillate. My reviews have certainly gotten longer since that time of writing and I'd like to think I've broadened my horizons a little bit since that day, having also been to Willett to pick a barrel with @LiquorJunction. I remember being a little let down at time of opening of this bottle - yes this was a bigger and bolder rye than I was used to in the 4 year family estate releases, but it didn't have that magic that I'm always chasing. Having not given it a formal review I figured it was about time to give this another fair try - preconceptions withheld and analytical Nick is here to give this a whirl. I will note that I am using one of the Willett neat taster glasses, which I think closely follows the 'Kenzie' design, as opposed to my usual glencairn glass for this review. Now let's get into it. Company on Label: Willett Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: 11% Corn, 74% Rye, 15% Malted Barley Proof: 126.6° Age: 6 years Further identification: This is a distributor pick single barrel #6061 that I won the right to in the Rapid Liquors 2020 raffle; based on Blake's mash bill breakdown this is a 'high rye' rye mash bill Nose: Up front I find fig, plum and blackberry jam. There's a thick molasses feel tied to these notes well. Confectioners sugar, funky maple, and big, perfumed patisserie aromas undulate in effervescent waves. There's a distinct dusty characteristic to the oak that is definitely unique in its own right - not the dusty feel you'd get out of some of the older Wild Turkey products for instance. It's notably fruity after a little air time; leaning on some tropical fruit like pomegranate and passionfruit. There's a touch of a lychee characteristic and it comes across quite juicy on the nose. It's notably missing the citrus pop I've come to know, love and expect out of their ryes - but looking past that I find new and wonderous things now that I'm not experiencing the let-down mechanisms of guarded expectations. Already this glass has been so rewarding to sit with for some time, letting the whiskey breath and evolve. I haven't even thought about taking a sip up until this point because the nose has been so enjoyable to explore. As the glass finally settles into what feels like a final form I find anything but tradition; the vanilla in the oak is laced with orange marmalade and a rich, bready characteristic is really sitting in the foreground. Alright, damn, I think it's time for a sip. After coming back to the nose after sipping I find the glass has not shifted drastically outside of leaning back on the oak base, enhancing some of the darker bread and molasses aromas. Late in the glass I find rich caramel, hints of milk chocolate, and an ashy characteristic like a finished cigar. All throughout the glass I find a nose that feels steeped in history and quality. This is a very well crafted rye that I'll be sad to be done with! As I reach that point, I find that the empty glass smells of the bits of smoke and ash I was finding earlier as well as strawberry puree, milk chocolate and level oak. Palate: My first sip is packed with juicy fruit upfront, fading into a mint and passionfruit linger that falls a little flatter than the nose let on. Another sip builds well on the previous with more orange marmalade sweetness and a much bigger heft that carries a long, tingling linger throughout my entire mouth. I find some light tea notes on the back end as flashes of clove and black pepper work their way into the fold. Ooh. Introducing some air fully enhances the vanilla bean side of things. A bigger sip and swish results in some tart red berries flashing up before a wave of dark, heavy linen covers everything up in a momentous hush. Drinking this feels like there are particular flavors that are just a bit at odds with each other; as if they are fighting to assert dominance rather than all dancing together. As the glass wears on I do find a comfortable point where the orange zest side has mellowed out its intensity and the black tea, pomegranate and bread all seem to find their homes. Coming back late in the glass I start to taste much more of the punchy tropical fruit the nose was doing early on, but it comes off pretty hot! It started in the mango realm but quickly flashed up into a cinnamon hots explosion. Mmm. Lovely atypical citrus characteristics on this. It's not exactly what I want out of the citrus fruit portfolio, but it certainly will do tonight. My last sip is a lovely medley of vanilla bean, cacao nibs, maraschino cherry, and expressed orange peel. The linger is just the right length and it carries honeysuckle and the orange marmalade that certainly feels like the highlight of the glass. Rating: 4/5 This one is certainly getting a bit of a nod for the exceptional nose. The 'warring' flavors were certainly an interesting whiskey dynamic I haven't thought much about before. Have you had specific flavors that have come up that seem to cancel others out rather than compliment them? Let me know in the comments below!

I've long enjoyed just about everything from Wild Turkey. As an avid outdoorsman, this is the whiskey my friends and family always take to camp. Bringing the rye alongside the Wild Turkey 101 bourbon gives everyone a great option to switch things up based on how they are feeling. When the cards come out we might start with the rye. After dinner it might be time for the bourbon. At the incredible value that this one sits on the shelf for, you'd be crazy not to have a bottle to explore. But not everyone is as crazy about whiskey as I am, and I get that. Read on to see if this release sounds like something you might like sipping on. Let's go! Company on Label: Wild Turkey Whiskey Type: Kentucky Straight Rye Whiskey Mash Bill Percentages: 51% Rye, 37% Corn, 12% Malted Barley Proof: 101° Age: NAS (minimum 4 years) Further identification: This is the shelf release from Wild Turkey, available for around 26 bucks at most stores at the time of writing; it has the updated branding with the embossed glass Nose: Immediately upon pouring this glass, I can smell aromas of being in a rick house, the perfusive smell suggesting this release spends plenty of time in oak despite the lack of an age statement. Raising the glass to my nose shows off a lovely medley of fruit from strawberry to cherry to lemon. The Lawrenceburg, Kentucky seasons were good to this whiskey. Zesty yet creamy flashes of cardamom, bergamot, grapefruit and tea complete a wonderful opening act. Honey-soaked apricot and mandarin orange are subtle additions before the glass returns to a level oak base. Let's sip. Returning my nose to the glass shows off a calmer nose-feel full of barbecue notes alongside a smoked cocktail glass, expressed orange peel and classic bourbon vibes. Given this is a barely-legal rye at 51% rye, I don't think many bourbon drinkers could be put off by this one. Late in the glass I find rich caramel tones that soothe the soul. Black pepper, heavy char and raisin notes continue to surprise me as I dig further. The empty glass smells of vanilla bean, vintage oak and lemon frosting. Palate: At first sip I'm impressed with first the medley of fruit it delivers and then the heft that it carries behind that. The rye manages to drink over proof in a way that the 101 bourbon doesn't. To that end this drinks more like a special occasion bottle rather than a daily sipper. Going back in for another taste shows off lemon peel, peach preserve and passion fruit that comes across juicy and sweet. Earl gray tea, honey and cinnamon build in complex layers to a surprisingly deep, flavorful whiskey. Overall the mouthfeel is buttery and sweet like vanilla cake frosting. Later in the glass some subtleties of pear and nutmeg provide the last bit of depth for this to be thoroughly satisfying. My last sip is easy yet still packed with flavor. Lemon juice, vanilla and crème brûlée tingle on through a long, shimmering finish. Rating: 4/5 (Really good; I want one of these on my shelf.) This is classic Kentucky whiskey. At the bare minimum rye content this remains quite drinkable for bourbon enthusiasts, but definitely dares to mix in new flavors that compliment the 101 bourbon release. The next time you pick up a bottle, grab this one alongside it and give it a try. I think you'll like it. The only better rye from Wild Turkey in my book would be drinking it straight from the barrel with Bruce Russell. Perhaps one day!

I know what you're thinking... "it's not called Junior anymore!" Well it still is to me. I would never use Junior here in a derogatory manner; I love these Stagg Jr batches. I recently tasted through Batch 12-18 all blind to see if I could pick out a favorite batch. I will have to revisit this lineup with 19 now too! If you've ever been confused by the batch numbers, since they aren't actually listed anywhere on the bottle, nor are they endorsed by Buffalo Trace, I've got a handy list of all the existing Stagg Jr batches by proof and rough release date below. It does seem like Buffalo Trace is aware they should provide some level of identification here, so the latest batch does show an indicator next to the proof. 22B assumedly stands for the 2nd (B) release of 2022. Admittedly these batches have fallen in and out of public favor here and there through the years. The 2020 and 2021 batches have been some of my favorites, but I haven't had the opportunity to taste any of the earliest batches. From what I've gathered from folks who have, it seems like some of those were a bit of a 'hot mess'. On the same track of variation, let's find out if this latest batch can hang with some of these greats! Company on Label: Buffalo Trace Whiskey Type: Kentucky Straight Bourbon Mash Bill Percentages: Buffalo Trace Mash Bill #1 (Low Rye < 10%) Proof: 130° Age: NAS (~8 years) Further identification: Batch 19 was first released (though a little late) in the Winter of 2022 Nose: Big, punchy, funky barrel influence leaps out of the glass with a molasses coated speartip. Leather and linen come together in a sharp, searing nose-feel. Traces of vanilla may want to rise out of the glass, but most evidence of that is tramped down by a stampede of oak. Black pepper, anise and allspice tingle brightly in the nose. Aromas of dusty peanut shells can be found on a dirty stone floor in the background. Tiny hints of lemon peel and angostura bitters can be found on deep inhales. I'm not even close to impressed just yet, but let's return after diving in for a sip first to make sure I'm not missing some magic here. Coming back from a sip I find airy vanilla, toffee and sea salt. Soft clay and freshly thawed Spring soil arrive late in the glass. Pretty classic bourbon hang out in the background here, but in very subtle volume levels. Light sea salt and vinegar can be traced out of the volumeless space of air inside my glencairn. The empty glass smells of raisin, light Spring florals and cool air by the oceanside. Palate: My first sip is sweet and pervasive with strawberry cereal tones. Plenty of proof swings through the mouth and down the chest without too much trouble. Funky oat notes mix with messy fruit incoherently. Heavy malt bumps into tannin-rich flavors one might more expect out of wine. Okay, things are starting to hit stride here as a nice bundle of fruit finally lands gracefully on my taste buds. Strawberry and cherry smoothly slide in on a wave of vanilla yogurt. Another sip and swish builds in more classic bourbon fruit with orange peel and cinnamon laced cherry. Overall it's a little proof-imbalanced, but opening up well with time, air and patience. The linger is sharp and aggressive with little reward outside of some slightly sweet waxy tones. My last sip is vaguely fruit forward again with raspberry and funky, proofy plum. I think this could do well in an old fashioned, but I'm not quite impressed with my neat sip today, nor the two prior times I tried it. Rating: 3/5 (Decent. I can go either way on it.) This nose doesn't even come close to what I expect for quality out of this release. The palate manages to stay in a decent range for sipping, but ultimately I can't find much to write home about with this release. It's definitely still a Stagg profile, but not a shining example of it. A solid middle-of-the-road bourbon comes to us in batch 19, but if you're expecting this to curl your toes and elicit a true 'wow' experience, you'll be sorely disappointed by a tasty yet bland profile. I hope this review helped! If it did, consider buying me a coffee. Cheers!

John Rempe brings us his 9th installment of Blood Oath whiskey with this 2023 release making the rounds across the markets. This "very limited release" seems to scratch quite a few itches in the whiskey world - it's collectable given the finite supply, and it's marketed as being wholly unique. Rempe has a strong track record in my book with the Rebel 10 year releases of old coming to top of mind, but I've long steered clear of the Blood Oath line as the price and bottle always felt gimmicky to me. I'm finally ready to explore this one a few times to find out how I really feel about the whiskey in the bottle. Let's not dilly dally and get right into the review. That's what you're here for right? Company on Label: Blood Oath (bottled for Lux Row Distillers) Whiskey Type: Finished Kentucky Straight Bourbon Whiskey Mash Bill Percentages: Undisclosed Proof: 98.6° Age: 7 years (a blend of 16, 12 and 7 year rye bourbons) Further identification: Pact 9 is the 2023 release from Blood Oath; it comes in a light wooden box Nose: Deep age and barrel funk permeate out of the glass upon first lifting it to my nose. Soft apricot, cherry skins and a touch of tannin highlight the aromas that follow. Longer inhales produce notes of fig, almond and macerated grape. The nose lacks any further depth, urging me towards a sip. Plunging my nose back into the glass after a few sips reveals little change except for the addition of more vanilla tones. Late in the glass I find bright oak, slight astringency and cardamom. The empty glass smells of damp soil, toasted oak and cherry pipe tobacco. Palate: My first sip is creamy up front before dried red berries pop up all throughout the mouth. Cherry hots comes across with a bit of firepower. The mouthfeel is tingling, short and drying with the wine influence lingering the longest. Another sip and swish amplifies the nutty characteristics I picked up on the nose with almond extract and vanilla playing a small role in the overall simple profile. The sherry influence is very light, but it does seem to be producing most of the character. Balsamic vinaigrette and flashes of cool frozen fruit undulate late in the glass. Darker fruit like plum and blackberry are a late surprise suggesting more of a port influence than sherry, giving off a feeling that this glass can't seem to get its story straight. My last sip is a simple treat of light red berries, much like the glass started. Overall I'd say it drinks something like a lightly flavored Jim Beam. TL;DR: Simple sipping whiskey for those who don't give a damn Rating: 3/5 (Decent. I can go either way on it.) If you value 'easy sipping' whiskey and also enjoy the status symbol of drinking expensive bottles, this release is probably for you. If you're on the hunt for the best tasting whiskeys in the world, this blend is definitely not that. I'd venture to even personally call this release altogether quite boring, though it certainly is not offensive. Due to these facts, I think it rightfully earned its place in the middle of the road - a solid 3 out of 5 simple sipper. It's certainly one I will keep in mind to share and enjoy with newer whiskey drinkers as an easy introduction, but I can't see myself reaching for this again on purpose for my own enjoyment. So many other whiskeys in this same proof range produce much more flavor and more enjoyable profiles.

This 2023 release has been a strong surprise to some. I've never been one to go after the Orphan Barrel line - in fact this is the first one I've ever bothered spending my own money on. A 14 year rye in today's market is not unheard of, but it's certainly becoming more of a rarity. I picked one of these up right at MSRP about when it first released. I've tried this once prior to make sure my experience today aligns well to my previous tasting. Orphan Barrel describes this release on the side label saying: Coming across a 14-year-old Rye is rare, giving our Master Blenders pause when presented with such a uniquely bold liquid. A born traveler, this whiskey was distilled in Indiana and then journeyed across state lines into Kentucky, aged to perfection at the infamous Stitzel-Weller Distillery. A full-bodied aroma of sweet vanilla butter cream and lightly toasted oak is accented with banana bread and just a hint of berries. Upon taste, a collection of baking spices and rye toast complement a medley of orchard fruits, and finishes with sweet notes of orange marmalade and a light warmth which fades into lingering dark chocolate. Let's see how our notes compare, shall we? Time to dive into this whiskey the only way I know how: slow, methodically, and with far too many details. Come along for the ride! Company on Label: Orphan Barrel Whiskey Co Whiskey Type: Straight Rye Whiskey Mash Bill Percentages: 95% Rye, 5% Malted Barley Proof: 90° Age: 14 years Further identification: This Indiana rye is presumably sourced from MGP, aged at the Stitzel-Weller distillery in Kentucky, and finally bottled by Orphan Barrel in Tullahoma, TN; this is the latest (2023) release from the brand Nose: Soft berries jump out of the glass first with an undertone of earthy clay. Dusty barrel funk is well subdued by the addition of what I would assume is a significant portion of water to take this whiskey down to 90 proof. Mmm. Fruity, floral tones proliferate on long inhales. Bright red raspberries come to mind most prominently, though cranberry and evergreen shrub aromas set a really interesting backdrop. Medicinal cherry notes give this is a vintage feel. This glass displays lovely balance on the nose without sacrificing aroma volume; the sweet notes are all rising to the surface as most of the 14 years of oak influence fade in the back. Soft puffs of red licorice, strawberry tart and creamy vanilla bean ice cream creates wonderful depth. As the glass weathers on I find the profile settling into a comfortable bed of oak that finally shows through. Let's dive in on a sip. Coming back to the nose I find the creamier tones have proliferated; your classic barrel influence of caramel and vanilla are here in spades. Ginger ale can be found late in the glass reminding me of some of my earliest whiskey "cocktails". The now empty glass smells of orange marmalade, leather and cherry Kool-Aid powder. Palate: From the moment this whiskey hits your tongue the flavors are popping off like fireworks. Strawberry cereal, a lot of that earthy clay from the nose and expressive Spring florals all proliferate across every portion of the tongue. Another sip is a delicate dance of classic rye spice and lemon peel before settling into a comfortable buttered dinner roll finish. Yum. The evolution of flavors here is slow, undulating, comfortable and of exceptional quality. Working through more of the glass I continue to find those dusty citrus characteristics that harken back to whiskey made in decades past. The finish is exquisite with lemon biscotti and cinnamon raisin bread that falls off just soon enough for me to want to chase after it. My last sip is tantalizing & sweet with juicy pear, raisin, blackberry, and nutmeg producing a thoroughly enjoyable experience from start to finish. TL;DR: Fruity, balanced rye with plenty of flavor Rating: 4/5 (Really good; I want one of these on my shelf.) Orphan Barrel dared to make the 95/5 rye mash bill approachable and it works so damn well. With a keen eye towards honoring traditional rye, this 90 proof release manages to drink well above its weight-class & delivers a remarkably deep, balanced and flavorful ultra-aged whiskey for today's whiskey enthusiast looking for a cut above the norm. While I have traditionally stayed away from this brand, as I thought the high prices, low proofs, and fanciful backstories were most of the cover story, I'm pleased to admit that this release was well worth my price of admission.

I'm always down to try something new! Milam & Greene is bursting on the whiskey scene while boasting about their wonderfully skilled team. I haven't had the opportunity to try any of their other releases prior to this one, so let's explore this brand a bit together. Below is a bit about this release from the makers themselves: Master blender Heather Greene harvested 75 bourbon barrels to create the inaugural batch of Very Small Batch Bourbon. These barrels are a combination of bourbon distilled by master distiller Marlene Holmes in Kentucky using the proprietary Milam & Greene mash bill and barrels of Tennessee bourbon. The barrel recipe for Batch 1 is 20% of the precious Kentucky barrels and 80% Tennessee barrels. The barrels are divided into smaller batches to marry in 1,000-gallon vatting tanks before finishing. The Kentucky whiskey base is distilled by the Milam & Greene team using their signature mash bill of 70% corn, 22% malted rye, and 8% malted barley. The use of malted rye provides a rich texture and nuttiness that makes it approachable at a young age. For Batch 1, the barrels are aged in Kentucky and then Texas for just shy of 4 years. The Tennessee bourbon was distilled with a mash bill of 80% corn, 10% rye, and 10% malted barley. This batch is a reflection of the climate on whiskey from three different states: Kentucky, Tennessee, and Texas. Using very small batches as the heart of our new whiskey allows for greater control over the final product. It takes much more attention to detail to produce an elegant whiskey that showcases the esters that are produced during fermentation to bring out refined fruit, floral, and herbaceous notes. To perfect the precise wood flavor without overpowering these refined ester notes, Very Small Batch Bourbon is finished with French oak staves. French oak casks that once held both tawny port wine and then Milam & Greene’s award-winning rye whiskey are broken down, then “cooked” in the 100-degree Texan summer sun, and finally house-charred to a crisp on the outside only. These crispy-on-the-outside, rye-kissed on-the-inside staves are tied in bundles and then steeped in Very Small Batch Bourbon for about two weeks in the vatting tanks. That was a lot to take in, but I'm a fan of what I'm hearing here. I have had 3 glasses prior to this review, so this is a well-formed opinion of this pour, not a quick shot in the dark. I hope you, my dear reader, appreciate this care and attention to detail. Let's dive in and see how this blend turned out. Company on Label: Milam & Greene Back Label: Aged, Finished & Bottled by Provision Spirits Whiskey Type: Straight Bourbon Whiskey Finished with Charred French Oak Staves Mash Bill Percentages: 70% Corn, 21% Rye, and 9% Malted Barley Proof: 108° Age: NAS (just shy of 4 years) Further identification: This whiskey blend was distilled in Kentucky & Tennessee before being blended into batch #1.2 by Heather Greene Nose: Malty tones jump out of the glass first before an oily nose-feel carrying buttercream frosting and nilla wafers swings in. Rolling the glass amplifies molasses, zesty rye and thick mocha tones. Returning to the nose after a sip produces darker and darker tones as time goes on with this. As the glass weathers on I find deep char, rich red cedar and dark chocolate notes. Overall the sweeter & creamier tones clash a bit with the dark, damp earthy notes. Late in the glass a savory backdrop of Tennessee smoked meat begins to form. The empty glass smells of rum-soaked raisins, heavy black pepper and the faint aroma of a skunk passing by on a Summer night. What a fun profile that overall reminds me of a 1990s backyard cookout. Palate: At first sip I'm greeted by simple syrup, light prune juice and caramel Girl Scout cookies. Returning to the glass builds in molasses, espresso and sponge cake. Exploring further I begin to get a touch hung up on something that feels just a bit synthetic. I think it is a byproduct of the extra oak influence, but ultimately it feels out of place for a bourbon. As the glass gets lower I find little change to this consistently easy sip. Coffee bean, malt and hints of vanilla continue to dominate the flavor profile. My last sip is quaint and easy with touches of leather amongst raisin and soft dinner roll. Rating: 3/5 (Decent. I can go either way on it.) Milam & Greene Very Small Batch manages to take a classic category and impart a spin of uniqueness that is refreshing in today's market. It's not my personal favorite, but I do believe there will be a strong cast of people satisfied with sipping on this one. If one can get through the heavier malt and spice notes of their first glass, they will be rewarded with an easy sipping whiskey for many days to come. I'd recommend this one for fans of Maker's 46 Cask Strength and perhaps those who like those heavy funk, almost borderline skunky pours. I'd imagine this also might be approachable for those who also enjoy single malt whiskeys. I'd like to thank Big Thirst for allowing me to review this whiskey with no strings attached.

Don't you worry your pretty little mind, that Tennessee statement in the title does NOT come from Dickel. Pursuit Spirits is reinventing the 'sourcing' game by laying down very specific runs of barrels at three distinct distilleries in order to carve out a blending space that is very much their own. Striving to make a whiskey that is unique in a market as saturated as it is today is no small task, but having the brand ownership be long-time whiskey geeks certainly helps. I recently had the wonderful experience of getting the behind the scenes tour of two fantastic new opportunities for the Pursuit Spirits brand to grow into. One is a huge warehouse that certainly has quite a bit of storage potential - perhaps enough headspace for a still? The second is a really awesome consumer-facing space that could be one of the best destinations on whiskey row. Both of these spaces need a ton of work done before they're ready, but it was certainly cool to see the "before" of what is definitely going to be something awesome if Kenny's and Ryan's dreams have enough dollars behind them to come to fruition. Check out some of the images below for a sneak peek of your own. We toured both of these locations in depth and enjoyed a plethora of the Pursuit offerings. Everything I had was certainly up to snuff quality wise and I found myself going back to their sherry finished rye the most as we sipped and chatted. Back to the whiskey at hand... The Pursuit United flagship blend first debuted at the start of 2021; the brand was founded in 2018 by Kenny Coleman and Ryan Cecil following their wildly successful podcast Bourbon Pursuit. They talk about growing their brand amongst the heavy competition that "big bourbon" poses in one of their recent episodes. Okay seriously this time, back to the whiskey. I'd like to note that Kenny sent me home with this bottle at no cost to me; I'd like to thank him and Pursuit Spirits for allowing me to give this an honest review with no strings attached. Company on Label: Pursuit Spirits Whiskey Type: Bourbon Mash Bill Percentages: Undisclosed proportions of 2 high rye and a wheated bourbon mash bills from: Kentucky (Bardstown Bourbon Company) - 75% Corn, 21% Rye, and 4% Malted Barley Tennessee - 80% Corn, 10% Rye, 10% Malted Barley New York (Finger Lakes Distilling) - 70% Local Corn, 20% Red Winter Wheat, 10% Malted Barley Proof: 108° Age: NAS Further identification: This is the inaugural release of Pursuit Spirits take on a flagship blend; it will bear a batch name moving forward so whiskey nerds like us can keep track of the changes through the years Nose: Light hot chocolate powder and level oak fills my nostrils on an initial inhale. Buttermilk pancakes, brown sugar, cinnamon, and nutmeg provide a wonderful breakfast array for me. Deep inhales produce confectioners sugar and malt chocolate butterscotch covered bundt cake aromas. The nose-feel has such an interesting texture to it; it reminds me of heavy wool. Light complexities of popcorn kernels, tiramisu and modeling clay provide a rabbit hole for the nose to investigate. Vanilla builds marvelously late in the glass. Overall the nose is wonderfully approachable and features a deliciously sweet medley that I think just about anyone could appreciate. Palate: My first sip is elegantly layered with cinnamon crusted coffee cake, chocolate chip cookie dough and raspberry tart. Normally I might liken this kind of profile to something coming out of a French patisserie, but this inherently feels American. Perhaps that means it's a touch overly sweet, but I'm here for it. The mouth coating is sticky and spotty like maple syrup with globs of good nuttiness hanging around in fun pockets for later enjoyment. As I sit and swish a small volume I find a lot of great dried fruit bubbling up. The proof gets a little out of hand when doing this, but it's nothing a seasoned bourbon drinker can't handle. I find this pour to slowly edge towards the feeling of pairing of a good red wine with a scrumptious after-dinner dessert. Everything is thoroughly satisfying about the flavor profile, the mouthfeel and the evolution; I'm not usually one to write home about blends, but this is very tastefully executed. As I sip down near the bottom of the glass I find that the profile has mellowed out fairly drastically. Praline is the introduction, cherry hots are the main course and a malted milk ball swings in for a satisfying arc. My last sip is an amalgamation of the body of text above; a satisfying sip for any occasion, except perhaps a tired day, where this might do well proofed down just a touch more. Yum! Rating: 4/5 (Really good; I want one of these on my shelf.) I've seen many new companies in the last handful of years try their hand at blending and sourcing. Most of them fail. If batch 1 of Pursuit United is an official pedigree of Ryan and Kenny's blending skill however, they're in for a bright future.

Like clockwork another quarterly released Booker's batch is here for evaluation. The 2nd release of 2023 has been mulled over a bit by enthusiasts in group chats, but how much of that is just group-think? Rather than talk about it, I figured I'd be about it - so I bought a bottle from one of my local stores. Perhaps some of the perceived backlash I am seeing and hearing is due to the ever-increasing shelf price? I remember the last 3... We grumble and cry & then keep coming back for more. There does have to be a price limit where demand does fall off, but I'm not here to determine that. I just want to tell you what I think of the bourbon, so that's just what I'll do! Backstory from the Booker's website: This batch pays homage to the early days of my dad Booker Noe’s career – far before he was the Sixth Generation Master Distiller – when he first learned the art of making bourbon under the guidance of his cousin Carl Beam. When Booker started working at the Jim Beam Distillery in Clermont in 1952, Carl became like a mentor to him. Back then, they didn’t have official titles like Master Distiller, but everyone knew Carl was in charge. He didn't put up with any foolishness and made sure Booker was set straight. But even if Booker did mess around sometimes, he was a fast learner and was ready to be put to work, and that quickly got him Carl’s approval. Two years after Booker started, we purchased a distillery in Boston, KY to increase our production capabilities. Carl and Booker worked closely together to get it up and running, and eventually, Carl handed the reins over to Booker. This is where he was able to experiment and master the bourbon- making process, and later on, the location was renamed the Booker Noe Distillery. Carl showed Booker the ropes at the distillery, but from there, his approach was sink or swim and it was just the push Booker needed. His apprenticeship under Carl helped him become the Master Distiller and legendary innovator we all remember him as today. I always love reading the inspiration for these batches. A good story can only take a brand so far though, so I'm here to offer my thoughts on the liquid inside. Let's dive in. Company on Label: James B. Beam Whiskey Type: Bourbon Mash Bill Percentages: 75% Corn, 13% Rye, 12% Barley Proof: 125.5° Age: 7 years (1 months, 2 days) Further identification: 2023-02 Apprentice Batch comes bearing a robins' egg blue label in a wooden box with a batch information card Nose: Barrel funk jumps out of the glass first for me, followed by subtle peanut brittle and vanilla frosting. Woah - big lemon notes permeate the senses on a subsequent deep inhale. It's on the edge of being intoxicating like Pinesol (think Willett rye), but it ultimately trickles down in intensity closer to Knob Creek 12 year. The citrus fruit disappears quickly leaving damp oak bark, allspice, mace and fresh mulch aromas sitting in the glass. This fast change is a bit rushed and leaves the glass feeling slightly chaotic to me. The citrus tones begin to ebb back into the nose moments later, though this time a little more zesty than before. The overall nose-feel here reminds me of a lighthouse: the beam of citrus light slowly spinning in circles, shining brightest when it sweeps briefly past the point of viewing. The chaos of the assorted notes that follow isn't far removed from the tumultuous crashing of ocean waves on the dark rocks below. The glass continues to exude funky earthy notes all throughout as it settles into its generic base profile. Time for a sip. Returning to the glass from a few sips reveals a glass that has rolled into layers of sweet vanilla. Scooping this off the surface with deep inhales quickly vaporizes those dreamy notes, leaving soft oak and molasses in the glass behind it. Dark, damp earthy tones return in spades and continue into the empty glass. Palate: My first sip highlights sweet cherry and strawberry up near the front of the tongue before bitter, tannic notes permeate towards the back. I find thick, jammy plum and raspberry notes coating my tongue before a wave of classic, nutty oak scrapes these flavors off the palate. Another sip is vibrant, energetic and teeming with citrus zest. I feel the lighthouse looking at me. A larger sip and swish is full of dark, red grape notes that sizzle, pop and dry out. The spice level is high on this one; I certainly would stay away from this on hot days. Fig newton suddenly becomes minty before finishing in full blown lemon drop land. What on earth is going on here? The changing of notes seems to indicate further passing of time as the good subparts of this whiskey continue to clash. Overall this whiskey drinks incredibly close to the high proof Knob Creek profile with a little more heat. The linger is hefty at times with zest and spice and other times it just sits flat like a flower petal on a wooden table. My last sip is surprisingly creamy as buttercream frosting soothes the lemon zest and sweet tea finish. This glass is all over the place! Rating: 3/5 (Decent. I can go either way on it.) This whiskey really took me on a journey. The setting I envisioned myself in as I sipped on this was standing on the oceanside on a Summer night in my teens. The temperature is that perfect temperature when you can't feel a damn thing except when a gentle breeze moves the air around you. I'm alone and the lighthouse is the sole focus of my eyes, but the restless darkness around me is urging me towards the allure of a cigarette. There's nothing else to focus on, nothing else to think about... Just me and the lighthouse and the sea. I don't believe I've ever been in this exact situation, so it isn't really a memory per se. I also definitely don't recommend smoking cigarettes - but damn. What a cool journey that was. All that said, I don't think this was a bad batch, but also nothing to write home about. Perhaps this blend didn't quite have enough time to marry - as this pour was all over the place with notes weaving in and out at a startling pace. I hope this helps you form your own opinion and doesn't leave you with more questions than you came with. Maybe give your bottle a good shake and leave it on the shelf until the weather cools off. I decided to compare this to a small dram of the "Beaten Biscuits" batch, and it was no competition as far as consistency, depth and quality. Bonus Booker's reviews I'd recommend checking out: 2016-05 Off Your Rocker (4/5) 2017-02 Blue Knights Batch (4/5) 2019-03 Country Ham (5/5) 2019-04 Beaten Biscuits (4/5) 2020-01 Granny's Batch (4/5) 2021-01 Donohoe's Batch (4/5) 2021-02 Tagalong Batch (4/5) 2021-03 Bardstown Batch (4/5) 2021-04 Noe Strangers Batch (3/5) 2022-01 Ronnie's Batch (4/5) 2022-02 The Lumberyard Batch (4/5) 2023-01 Charlie's Batch (4/5)