Search Results

I've been tasting this release in different capacities since first being introduced to it by a good friend back in October of 2023 shortly after it started hitting shelves. Now on my 5th individual tasting in 5 months of this bottle on a fresh palate, I'm confident that I've definitively explored everything there is to experience on this bottle. It's an intricate story; a tale I've grappled with since my first taste. How might I rate this bottle? Unfortunately at this point, I have been exposed to quite a few opinions and even seen some of my fellow industry writers finish their own reviews of this release. My conundrum? I've disagreed with just about everyone else's opinion on this one. Fans crazy enough to track down this limited edition release are undoubtedly aware of the whole 10 recipe  spiel. Anyone who's been reading my reviews for long enough also knows I thoroughly love Four Roses  and always look forward to the yearly limited edition release. To further illustrate this point, the 2022 release  managed to earned my incredibly elusive 5/5 score  and I'm quite scrupulous about what earns the tail end of the bourbon quality distribution. That said, this isn't as impossible-to-get as the likes of Pappy Van Winkle (a foolish endeavor, but I'll save that for another review ) with a bottle count all the way up at 15,060. That means about a 3,000 gallon blending tank (15,060 x 750mL = 11,295,000mL) was used to mix up this batch for consistency across the board. Now in it's 16th release, the limited edition offering has become a core part of the Four Roses identity. With Brent Elliott at the helm since taking over from Jim Rutledge in 2015 and his 10 prior years of experience with the brand, there has been a common hand (and palate) in every one of these batches. Not every batch has been stellar - that's the fickle nature of bourbon. I recently had the opportunity to try the 125th anniversary release from 2013 and found it to be a little lackluster overall. Regardless of the realization of satisfying the neediest of whiskey nerd needs, the Four Roses brand in general has seen wild success in recent years . I've been to the distillery several times to do single barrel selections for my local retailer, and I know they make damn good bourbon. But how good is this particular release? You might have the same question, my dear reader. Before you go out and drop $200 on a bottle of whiskey, wouldn't you like to know if you're going to enjoy it? Let's dive in and see if we can't get a few of those lingering questions answered. Company on Label:   Four Roses Distillery Whiskey Type:  Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  A blend of Four Roses' two mash bills 95% E mash bill (75% corn, 20% rye, 5% malted barley) 5% B mash bill (60% corn, 35% rye, 5% malted barley) Proof:  108 ° Age:  12 years (a blend of 12-25 year barrels) 40% 14 year OESK barrels 35% 12 year OESV barrels 20% 16 years OESV barrels 5% 25 years OBSV barrels Further identification:  The 135th Anniversary bottling from Four Roses first released in September of 2023 at an MSRP of $200; I am reviewing bottle 276 of 15,600 Nose:  On first raising the glass to my nose I find rich oak is most dominant. The age on this is almost unbearable, holy smokes! Traditional notes that accompany double digit age statements can readily be found throughout: caramel, molasses, anise, carraway, clove, French tarragon, and allspice all bubble up in potent waves. There's a good bit of wood smoke and old varnish stuck in the glass that acts like a screen for some of the more delicate notes beneath. A touch of sandalwood, a note I'm quite sensitive too personally, sticks out on the well-rested glass. Deep inhales produce more dry oak, light vanilla, leather, brown sugar, graham cracker, black pepper, and dark, burnt bread. The highlight of the pour here is clearly all the age and I don't really find any of the base recipe characteristics I know and love. Let's have a sip. Sticking my nose back into the glass shows off charcoal and cacao powder. Beyond that, I find this has turned rather reserved and ultimately a little boring. The potency of the prior notes has all but vanished, notably a positive for the sandalwood tone, but disappointing overall. As I continue my exploration, everything continues to be light on the nose, telling me this might be a better fit for the Summer rather than the Winter. With further rest a bit of caramel creeps back in. Subtle red berry undertones are trying their hardest to poke out, but continue to be buried by a cloud of obfuscation. Bits of cinnamon and well-oiled leather can be discovered by the patient observed. The empty glass smells of old wooden crates, smoke, light raspberry vinaigrette, damp soil, oak bark, confectioners sugar, juniper berries, and fluffy, unadorned pancakes. This is a bit of a wild conclusion to an otherwise insipid pour if you ask me. Palate:  My first taste shows off great stewed plum, apricot, and cherry cordial. The mouthfeel is on the thinner end with subtle amaretto sticking around, but it's notably not drying despite all the age behind the blend. Another sip builds upon some of the traditional wood spice with parallels to some tannin-forward Merlot examples; black cherry, blackberry, and plum do well to stave off the black pepper and allspice onslaught I can feel waiting in the wings. I also find vanilla pudding, crème brûlée and bocconcini mozzarella cheese balls at times. The linger is semi-sweet, featuring prominent Earl Gray tea, as well as patisserie treats like raspberry tart and vanilla macaron that show off some unpretentious class. Back end hints of mint and lemon peel give this a little bit of depth that I am craving. Late in the glass I find little evolution beyond the well-crafted flavor triangle of wood, fruit, and spice. It's not high-flying, eyebrow-raising, or hair-on-end quality, but I can taste the intention that went into the blend. My last sip is tannic up front, sweeping across the tongue like cherry fun dip, before blooming into nutmeg, anise, and rich caramel brittle. TL;DR: A rather austere hyper-aged blend, surprising for what is normally an exceptional release Rating:  3/5 ( Decent. I can go either way on it. ) Overall I find this to be a little lacking on both nose, palate and finish. There's certainly no sharp edges, but it almost comes across too cohesive - a blend that fades into the crowd despite all its crazy age. While this is absolutely enjoyable, I could definitely live without it. I would not say the same about the 2022 release , which captured my heart and attention at every sip and moment of zen with nose in glen. I have enjoyed some wonderful moments with this bottle, notably sharing a dram with my dad while we were out on a February hike through the woods that was inherently beautiful, likely more to do with the scenery and the company. While any whiskey has the power to be exceptional when put in the right situation, it's the patient, objective evaluation of whiskey quality over several thoughtful tastings that drives me to continue to provide these reviews to you, my dear reader. I hope that you appreciate the tactfulness and can overlook how long it took me to get this out to print. I'd love to hear if you agree or disagree with my rating down in the comments!

Established in 1871 by Alexander Wilson & Co. and located near the town of Buckie in the Speyside region of Scotland, Inchgower Distillery is one of many in the  Diageo portfolio . Inchgower is a significant player in the blending game and is most notable for producing rich, full-bodied whisky with a hint of coastal brininess. According to scotchwhisky.com , a hotter-than-usual second water during the quick mashing regime drives the spicy characteristic forward, which cuts back any overt nuttiness. There's also a distinct waxy characteristic that can be found (similar to another coastal plant we adore ) due to the steeply angled lyne arms on the stills. Inchgower's history includes being one of few distilleries briefly owned by the town council after the Wilsons declared bankruptcy in 1936, to then be purchased by Arthur Bell two years later, which would eventually absorb into Guinness, bringing Inchgower to the Diageo portfolio as of present. It's a distillery that certainly isn't new to the robust single malt scotch scene (say that three times fast) but may be overlooked as only a workhorse in the whisky world. Inchgower is most often used as a blending component for the well-known brand Johnnie Walker, along with distilleries under the Diageo umbrella, most notably Clynelish, an Amongst the Whiskey Team favorite. But like Clynelish, Inchgower also produces limited-release single malt bottlings, often through independent bottlers like Douglas Laing and Signatory, and, as you can tell from the picture above, had, once upon a time, participated in the legendary  Manager's Dram's Tasting Sessions . While Inchgower may not be as widely recognized as some of its Speyside neighbors , we believe it deserves as much attention as some of the other Goliaths in the Speyside region, (we're looking at you, Glenfiddich ). There is, however, a dedicated following of malt-manic enthusiasts who can be found waxing poetic  over the power of this unique single malt scotch whisky, especially for those who appreciate a deeper, more robust whisky style. This Manger's Dram bottle was a door prize during the June 2024 Whisky Legends tasting hosted by the abundantly generous Gregory Cloyd. Armed with a well-calibrated palate, the Amongst the Whiskey Team (Nick and Jes, respectively) were fortunate enough to explore this bottle together over several days the following month. After we sat with our third tasting, we agreed that an encore review of an already robust Manager's Dram review series would be necessary. So, how did Inchgower land? Read on to find out. Company on Label:  Inchgower Whiskey Type:  Single malt scotch whisky Mash Bill Percentages:  100% malted barley Proof:  117.8 ° Age:  13 years (distilled in 1994 and bottled in June 2007) Further identification:  On the front label: "Specially selected by Malt Distillery Managers within Diageo Distilling Ltd and bottled at natural strength", which was selected by manager Ian Breen Nick's Thoughts Nose:  My goodness, upon lifting the glass, I find myself in the midst of a field of wildflowers, the bees buzzing along happily ignoring my presence. A wave of honeysuckle swirls into the nostrils as jasmine, vanilla, and lavender wash over the senses. When I talk about the ephemeral beauty of whisky, this type of whisky is precisely what I am thinking of. This glass is beauty, nostalgia, and perfection in a moment. It's stopping to pay attention to the sounds of nature in the aromatic garden. It's a 1998 box of honeycomb cereal . It's comfortable, like lying in bed late into the morning as the bright sun tries to peer through the blinds covering the windows. The empty glass smells of simple scones, and a full circle return to the field of wildflowers. Palate:  Upon sipping this liquid silk, a surprise punch of wood spice tingles across the tongue. Sipping it feels like having a malt on the bartop of your favorite pub. I find lemon tea, hibiscus, grenadine, and pomegranate as I sip through patiently. It's a tingly, effervescent dram with a mouth coating that lingers long in a way that feels like you've just had a great, creamy cigar. Hints of allspice, clove, and black pepper are surprising but quite welcome in the linger. Sipping late in the glass offers some sweet honey butter tones that remind me of the legendary old Clynelish B malts. My last sip is a delicate dance between creamy, sweet, and spiced—everything I look for in a complex, robust, and delicious whisky. It finishes resinous, fat, and creamy all the way through with some vegetal undertones. This is a wonderful single malt whisky. Jes's Thoughts Nose:  Immediately, my eyes flutter shut, and my mind exhales a wistful sigh of appreciation. I'm taken to a seaside town in the middle of a farmer's market as a lightly salted breeze mixes with smells of soft baked pretzels, jars of artisan honey, and oversized crêpes filled with cream and strawberries. Upon deeper inhales, freshly cut flowers bloom from the glass, roses, and gardenia stems, plucked from black buckets and wrapped in a simple white paper. Goodness, I could spend hours with this nose, lounging, legs crossed, smiling wide. The empty glencairn smells like a sparkling saltwater pool surrounded by prairie grasses and purple clovers. Palate: Wow. The soft velvet mouthfeel is a beautiful juxtaposition to the burst of spices jumping on my tastebuds. I want to linger on the intro, but the flavors transition gorgeously, like a perfectly curated album meant to be listened to in original song order. There's lemon black tea with spoonfuls of honey, tingly black pepper, rich brown clove, and creamy hints of ruby red grapefruit. There's a comfortable beauty to this sip like a familiar night sky cluttered with stars and the awe felt every time you look up. The linger is long and evolving. This dram is determined to not be forgotten any time soon. My final sips are abundantly creamy with a wonderful heat of sweetness. The finish is as wistful as the first smell, with eyes closed and a mind swooning over this delightful whisky. TL;D R: creamy, sweet, and spicy notes will guide you on this wistful journey of complex flavors Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) Fans of bolder, spicier American whiskey like bourbon and rye will find a lot to love in this dram. Sip this alongside the 1990s hit "The Power" by SNAP! for maximal enjoyment. Written by: The Amongst the Whiskey Team NICK ANDERSON & JES SMYTH

Why so limited? Well, when it sells out instantly from anywhere from a $449  to a $800  price tag, there's probably some good whiskey within. How do you know when one of these rarities is hitting your area, though? How many 'connections' do you need to find it? If it were truly an "IYKYK" world, these would never have to go through a retail partner, would they? The best of the best barrels would sit in personal collections, being sipped off for the next hundred years. Thanks to visionaries like Pablo Moix, Rare Character is bringing these barrels to the well-educated public. Education. That's how you know when one of these gems is ready to hit your glencairn. Pay attention. Read, support, and revere the best independent whiskey reviewers  of our generation. There are good people trying to connect you with the right whiskey if you stop to listen. You might be wondering what gets me excited in the whiskey world a decade into my own tasting journey. When so many enthusiasts seem to be falling out of the industry, I'm still finding things to love. Admittedly, I've also turned to dusties, as many of us do when the same-old gets same-old. I enjoy pre-prohibition whiskey, Pennsylvania ryes, and anything pot distilled, but I really get excited when a knowledgeable friend goes out of their way to let me try something truly exceptional. So what does one seek out to continue to impress passionate whiskey enthusiasts? What could you possibly bring to your next bottle share or intimate tasting in 2024? You'll draw no ire with a bottle of Brook Hill in tow, I can confirm. This one was passed around fervently at a recent meeting of the minds, where it was greeted with raised eyebrows and a whole lotta wows from my circle of friends. Ready for a review? I know I am. Let's dive in to the latest and greatest from Rare Character. Company on Label:  Rare Character Whiskey Company Whiskey Type: Straight rye whiskey Mash Bill Percentages:  Undisclosed Indiana rye mash bill Proof:  132° Age:  11 years Further identification:  This is Fresco , single barrel number 1709, a special selection from Pablo Moix; the bottle under review is bottle 67/69 Nose:  Leading with lemon custard cake, silky peach flambé, and vanilla bean pound cake—my heart and mind immediately melt into this glass. Hints of black pepper, maple-glazed ham, and rosemary produce an instant classic; this is a complex rye for the ages. Leaning in on piney, woodsy tones, I find myself transported to the great wilderness of Alaska, somewhere that pinnacle ryes like pre-prohibition Sam Thompson often take me to. Long inhales let you know this is aged to perfection: aromas of old, creaky floorboards, good diner coffee, lemon hard candy, reduced beurre blanc, and allspice dram are well integrated and unctuously presented. There is little evidence of the proof showing up in the nose, but it's not lacking in volume in the least. Let's go in for a taste. Coming back from a sip reveals aromas of the verdant spring forests of the Pacific Northwest after a rain. Flan, pine, and rich buttery biscuits are all impressive layers here. It's woody to the max, without overdoing it; put it somewhere in that 2020 George T. Stagg range with linen, woodshop aromas, and bowling alley blues. Butterscotch pudding is a lovely completion to the pour before the empty glass reveals notes of lemon tea, potpourri, vintage whiskey, and American Spirit mellow yellows. Palate:  My first taste is zesty and bright, leading with red licorice, lime agua fresca, juicy grapefruit, and raspberry chamomile tea. The mouthfeel is wonderfully oily, thick, coating, resinous, and delicious, as lemon tang and caviar impress the senses. It's got this earthiness that calls for an adventure, but a classiness that says, "How about champagne instead?" The linger is long and tingly in the lips and gums—way more high-flung and exciting than any bourbon in recent memory. Subsequent sips are buttery, bold, and bright on the tongue. This drinks vintage, level, bougie, and blissful. The finish yields an unquantifiable duration of coffee ice cream, sweet Jimmies (sprinkles for you non-New Englanders), and Pillsbury crescent rolls. Yum. TL;DR: Eye widening, truly divine whiskey; if rye is on the come up, this is the act to follow Rating:  5/5 ( Pinnacle whiskey. A true rarity in quality. ) This whiskey is nuts. It handily blows away the " Want " rye barrel that was distributed in Massachusetts by a pretty strong margin, and that's saying something for this whiskey to be stomping on the number 6 spot on the top 24 rye whiskeys  list that we put together at the end of August. Brook Hill is most definitely going down in the history books when we look back at another golden era in whiskey. Sip this alongside Backpackers by Childish Gambino . NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Anyone who has paid attention to the craft distillery movement recently will have likely heard of Middle West Spirits. As one of the first craft distilleries in Ohio, Middle West has played a significant role in contributing to the growth of the craft distillery movement, even paving the way for other craft distilleries in Ohio . As such, when an influential distillery in the middle of the West releases its first cask strength offerings for one of its core three products, there's a little bit of an unavoidable buzz. Get it? Since its initial release, one of Middle West Spitis's hallmarks has been its Dark Pumpernickel rye. This expression is a testament to the innovation Middle West pursues and the boundaries they are willing to push when it comes to unique and complex whiskey. So, it may go without saying that a cask strength offering of this fan favorite has garnered much attention, to the point of selling out. Thank you to the folks at Middle West for providing this bottle as a gift and in celebration of their 16-year milestone. I am humbled any time a bottle is sent as a thanks for supporting a distillery. The reviewing process, however, will remain the same as with any other bottle I sit with for an extended time to get to know it better. So, what did this cask-strength pumpernickel have to say? Read on to find out. Company on Label:  Middle West Spirits Whiskey Type:  Straight rye whiskey Mash Bill Percentages: 80% dark pumpernickel rye, 10% non-GMO yellow corn, 5% soft red winter wheat, 5% barley Proof:  125.7 ° Age:  4 years Further identification:   One of three flagship offerings from Middle West that have been bottled at cask strength for an MSRP of $69.99 Nose:  Upon first lifting the glass, I'm struck by a rather distinct quality entering my nose, like bran muffins baking in the oven and saturating the air. The volume here is substantial, with a lovely pumpernickel rye spice that reminds me of cinnamon-stewed plums. A few swirls release a bit of earthiness, like picking mint leaves while kicking up dirt during a moonlit walk. The fruitiness is abundant with ripened plums and late-in-the-season grapes dropping from the vine—the mature and tired ones. The uniqueness has me curious about what I will taste. I shall wait no longer! Returning to the nose after a sip ushers in more proof, my nose scrunches slightly at it. The sweet and spicy quality, however, is holding, and takes me to a darkened kitchen for a midnight snack as comforting and satisfying as this. There is a slight hint of cork, a possible result of the bottle being shipped on its side when it usually wouldn't have otherwise. Late in the glass brings in black tea and more mint. The empty glencairn smells like the bottom of a cake dish pan with a sticky charred crumb layer that no one ever wants to have to clean. Palate:  Salted caramel chews lead the way, followed most ardently by purple plums and dark cherries. Sweet on sweet doesn't last long before the rye spice rushes in, notably nutmeg, cinnamon, and cardamom. A sizzle of grilled lemon dances across my tongue as the finish moves into a minty, sugary dessert. A tootsie roll lands in the palm of my hand, warm and soft from being in my pocket. Additional sips swing between being too hot and totally fine. The linger is moderate with a hint of fennel seed and a whisper of something metallic. The heat of the proof begins to overwhelm my palate as I get closer to finishing my pour. The last sip reminds me of that scoop of jello on a plate filled with all the fixings for Thanksgiving; adding it to your plate made sense then, but now you're not too sure you want to finish it. TL;DR: a range of unique flavors make for a memorable, albeit somewhat hot, cask strength rye Rating:  3.5/5 ( Good enough. There's something to enjoy here. ) There is no shortage of craft and flavor when it comes to this pour, nor is there a question that this is cask strength. I don't consider myself sensitive to proof but rather aware of the delicate balance required for cask-strength spirits. After speaking of my woes to my fellow whiskey reviewer, he suggested a few drops of water, and I was astounded by the difference. With just a few drops of water, the heat dampened, and the flavors amplified, as did my wish that the entire bottle could taste like this. A sage reminder that it's important to take your glencairn into your own hands and do what you feel is right . In this case, it was water. We're at a unique time in the world of whiskey, where the options are too many for any one person to try in their lifetime. Even so, I'd like to see more patience being exercised with distilleries in finding a whiskey's fullest potential, one drop of water at a time. Not all cask strength whiskeys are meant to be cask strength, so experiment with your pours; sometimes, the results are better than what's in the bottle! WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

15 Stars: named in honor of Kentucky's legacy of being the 15th state on the historical 15 star and 15 stripe US flag. As for the "First West" distinction, that comes from the same factoid, double clicking in to give a nod to the fact that the 1795 addition of Kentucky was the first state west of the Appalachians, in a 3-state region known as America's First West. I'd like to thank 15 Stars for providing the bottle pictured for the purposes of a review with no strings attached. Company on Label:  15 Stars Whiskey Type:  Blend of straight rye whiskeys Mash Bill Percentages:  Undisclosed Proof:  105° Age:  6 years (blend of 6, 7, and 8 year ryes) Further identification:  This is bottle number 2485 from batch 2-SSDD, a blend of sourced whiskeys from KY, IN, and TN, still available at an MSRP of $89.99 Nose:  On first inhale, I find a bright, lively whiskey. It offers dry grape skins, plum, and Columbian coffee beans up front before some unmitigated ethanol and sharp, disjointed edges show the evidence of rushed blending. Deep inhales remind me of fresh earth cover scent wafers. Hints of savory tones are not quite distinct but subtly reminiscent of a distant whiff of vinegar. Vanilla quickly replaces that smell in a tumultuously changing glass. The empty glass offers aromas of campfire ash, tin can, and dead pine needles. Palate:  At first sip, a wave of zest skitters across the tongue with grapefruit and lemon curd. The linger that follows carries a mild pomelo character and a general feeling of booziness, like a gin cocktail might. Another sip offers pine needle tea and tannic acorn vibes that are less-than-enjoyable on the tongue. My last sip distinctly reminds me of some younger Irish whiskey blends that have forfeited balance for price. TL;DR: A multitude of clashing aromas and tasting notes make for a disjointed blend Rating:  2.5/5 ( Okay whiskey. Nothing special about this pour. ) This is a messy, weird whiskey. While nowhere near unpleasant to drink, it doesn't offer me any excitement either. While I've seen plenty of people fervently offering praise to what 15 Stars is putting out these days, this 6 year First West rye is just not for me. I'd be glad to revisit the brand, as I don't think this is their best work. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

What do you think of when you read the words transparency, integrity, and honesty? Do you think of whiskey? James Saunders, a seasoned whiskey enthusiast turned founder of New England Barrel Company , certainly does, and for good reason: he built his brand around those words. Developed in 2020, New England Barrel Company began as a brand that could possibly equalize the overabundance of mediocre sourced whiskey in the market, as Saunders shared with me in a quick conversation: New England Barrel Co. was formed because of how often large contract manufacturers allow a lot of subpar whiskey to reach the shelves. I was tired of friends getting bad $50-60 bottles of sourced small batch offerings or spending $80 on a 2-year-old craft distilled product, not feeling like they got their money's worth, and then swearing off craft. Personally, I have my opinions on the quality of sourced whiskey. I've been burnt one too many times by recommendations from a friend of a friend of someone. My trust in the quality of curated whiskey brands has definitely taken a hit as a result. But surely there must be good barrels waiting to be discovered, even if it's sourced, right? Saunders thinks so and offers extra reassurance to us, weary whiskey consumers, before handing over our trust and money willy-nilly. You may find comfort in transparency, one of the key tenets of the New England Barrel Company brand. I know I do. But not without a few questions first, like who NEBCo sources their whiskey from. Ask, and Saunders will answer: We started with Green River and MGP, contract distill now at Bardstown Bourbon Company but ~25% of our barrel holding come from craft distillers with minimal distribution. Saunders holds roughly 150-200 barrels at a time and is set on not scaling past this number. The barrels contain a range of bourbons from Jim Beam, Barton, and Green River, and ryes from MGP exclusively for the 95/5 mash bill. He openly disapproves of barely legal ryes (hear-hear, James!). Are you curious about the bottle itself? What about the label or the wax? I was. Ask James, and he'll tell you about his conversation with himself about not letting "perfection be the enemy of the good" when it came to the wax. Even the smallest details on the label, like the birds, hold meaning. This particular label with the lighthouse is not original to the brand; different iterations have existed since 2020. But, according to Saunders, the evolution of his labels falls in perfect symmetry with the evolution of the New England Barrel Company brand, which he affectionately refers to as his "fifth child." The birds on the label represent his wife and four children, by the way, and spoiler: the wax really isn't that difficult to get through. I also wondered what the future holds for New England Barrel Company. I didn't even have to ask; Saunders is literally an open book. Come 2025, Saunders hopes to highlight more distilleries in their single-barrel program (like Green River and Bardstown Bourbon Company, for example) along with craft distilleries as well. He believes, along with many of those paying attention to market trends, that the future of the whiskey industry is unstable and will likely be hurting hard soon. The possibility of 300 craft distilleries going under in the next year is a reality we are already starting to see unfold. It's with this thought in mind that he wants to be as transparent as possible about who he is representing in the single barrels and in New England Barrel Company's blends, which is his current significant initiative. With a focus on well-priced blends, New England Barrel Company offers small batch blends that also push the envelope on what many may consider an acceptable age statement for "good whiskey." Many of these blends are age-stated at 3+ years, a fact Saunders will not hide, and also perhaps a challenge posed to those who believe lower-aged whiskey simply cannot taste good. Saunders is determined to change this narrative, one bottle at a time and, in the near future, one taste at a time at a brick-and-mortar operation. As of early October 2024, Saunders received approval to open a small retail and tasting room in Reading, Massachusetts. This space will also have the capacity to house a blending and bottling production. The tasting room will offer the core blends of New England Barrel Company, as well as limited releases, experimental batches, and single barrels, with a hopeful opening date of Spring 2025. With so much to look forward to, an evident passion behind the brand, and nothing to hide, it's reasonable to conclude that the whiskey inside is likely the star shining bright for all of us to try. This single barrel rye release, selected for Liquor Junction, sold out within hours and has garnered a bit of attention from whiskey enthusiasts who keep an eye on up-and-coming brands. I was fortunate enough to snag my first-ever bottle of New England Barrel Company recently and am thrilled to taste and review it. So, without further ado (and rhyming), let's dive in! Company on Label:  New England Barrel Company Whiskey Type:  Straight rye whiskey Mash Bill Percentages: 95% corn, 5% rye Proof:  131.04 ° Age: 11.5 years Further identification:  This is a single barrel selected by Liquor Junction in collaboration with Amongst the Whiskey founder, Nick, and select whiskey enthusiasts from Massachusetts Nose:  The smells wafting out of my glass have my eyebrows rising excitedly. Leading the way is melted butter, ready to be poured into a mixing bowl for lemon bars that will be packed for a leisurely stroll through sun-warmed pine trees with a crisp fall breeze. Wow. All of that just from my first smell. What else is in here? Okay. YUM. This smells like a slow and decadent Saturday morning—lounging in your pajamas until noon, kind of slow, with thick slices of cinnamon-spiced coffee cake covered in rich buttercream icing and tiny nibbles from milk chocolate-covered caramels because chocolate in the mornings should be normalized. Returning to the nose after a sip is a revisit of pajamas and a second breakfast (or third if you're a Hobbit); instead of maple syrup, there's a dusting of cinnamon sugar. There's also lemon tea and baked peaches covered in the crumble of a cobbler. Late in the glass is sweet and nostalgic with a hint of bubblegum. The empty glencairn smells like a vintage candy shop. Palate:  The creaminess found on the nose has transferred straight to my tongue. What a treat. Speaking of, this tastes like a generous second helping of lemon custard with a berry tart on the side. Goodness, though, there's an excellent cakeiness to this mouthfeel and this rye spice, wow! Take me to a well-worn couch with a plate of gingerbread cake and cream cheese frosting. After a few sips, the flavors continue to reveal themselves, like lifting the lids of chaffing dishes at an all-you-can-eat brunch buffet; there's so much to be found here. Caramel chews, lemon candy, and the slightest hint of artisan root beer that leans into a fun sense of nostalgia. Late in the glass, I find grilled peaches, fresh granola from a farmers market, and the tinest hint of dill, like a giggle escaping during a quiet moment of serious reflection. My farewell sip is a lovely mug of lemon tea and flakey fruit-filled Danish. TL;DR: With flavors that are ready to impress, prepare yourself for a ride; this rye is not shy! Rating:  4.5/5 ( Absolutely delicious. Enthusiast grade pour. ) Sometimes, all it takes is one bottle to become a fan of a brand. Sometimes, it takes many. More often than not, it never happens. I am happy to say my first experience with New England Barrel Company has them solidly on my list of brands to watch, with a bunch of hearts surrounding their name like I would do in my yearbook next to the picture of the boy I had a crush on. Yes, I think it's safe to say I have a crush on this brand, and when that happens, I do things outside of the norm, like hop on YouTube for a live review of this pour with esteemed Amongst the Whiskey reviewer: Nicholas Paul Anderson . WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Early on in the toasted barrel finishing craze that Michter's first championed in 2014 with their first releases of toasted barrel bourbon and rye. I remember adoring the 2018 toasted sour mash and the ever-fickle 2020 toasted rye , Both of those expressions, alongside the first release of Elijah Craig toasted barrel,  were some of the first whiskeys that really nailed one of my favorite tasting notes: marshmallow. 10 years into the dynamic landscape of finishing barrels, has Michter's perfected the recipe? Are they hitting a consistent stride or continuing to innovate? Without any further insights from our busy friends at the Shively distillery, we'll just have to taste it to find out. You may be surprised to learn that I generally disapprove of the practice of "double oaking" and "toasted barrel finishing" whiskey. The reason for this wary mind really lies in the science of barrel aging and what happens during different phases of whiskey maturation. Even the longest open-air seasoning durations won't fully strip new white American oak of its inherent tannins. Early in the process of aging whiskey, these harsher tannins dominate the flavor profile of younger whiskey. Often this will come across as dry, chalky, or bitter in the mouth. As the years go by, these tannins get less noticeable, perhaps through precipitation or degradation of those youthful tannins or a masking impact of other powerhouse molecules like esters and aldehydes. When well-aged whiskey gets re-barreled into new oak, it is effectively de-aging whiskey. It seems really counterintuitive to me, so I've never really understood the craze to keep doing this kind of finishing. Alas, Michter's has managed to continue to pull it off pretty darn well, so I'll keep an open mind for today's exploration. Heck, I already came out and said it was one of my favorite things I tasted at Kentucky Bourbon Fest , believe it or not. Before we move into a review, I'd like to mention that because this is a batched product, your mileage may vary if the batch number on the neck of the bottle differs from mine. Now let's go! Company on Label:  Michter's Distillery LLC Whiskey Type: Kentucky Straight Bourbon Whiskey Mash Bill Percentages:  Undisclosed Kentucky bourbon mash bill (min 51% corn) Proof:  91.4° Age:  NAS Further identification:  Batch 24H2817 was first bottled in August of 2024, I first sampled this year's release in September with Andrea Wilson at Kentucky Bourbon Fest; it's now hitting shelves at an MSRP of $110, though I was able to buy this for myself at $99.99 in Massachusetts Nose:  The aromas from a distance almost comes across like an early exploration of Jim Beam or Jack Daniel's—when you're first getting into whiskey and almost everything is new and exciting. As I lift it to my nose properly, I find bananas foster, crème caramel, and cinnamon-loaded churros. My first experience has me nodding along, thinking, "Okay, this is definitely bourbon." It's a touch thin and dry, though part of that may be due to the temperature in my neglected glass as I wrote up the introduction here. Warming my glencairn in my hands, I find salted caramel and sandy seashores. Working in deeper, a warm baked pretzel characteristic I really enjoy crops up. There's just a hint of smokiness that is reminiscent of a waft of a distant charcoal grill going on a crisp, cold evening. The empty glass smells of milk duds and mascarpone cheese. Palate:  My first sip is a stark surprise, contrasting the nose as cherry cordial, milk chocolate, and raspberry jam ooze across the taste buds. Another quick sip reiterates a fervent excitement as caramel macchiato, vanilla biscotti, and fluffy pancake slowly work their way through all my senses. It's inherently bourbony, which is rather unsurprising as what I'm sipping is a bourbon, but I find it takes it just that micro-step further and really delivers on some nuance against the classic flavors. The linger is on the shorter end, which creates an unfortunate urge to sip this faster than I normally would during a longform review tasting. Sipping later in the glass offers some lovely hints of brown sugar, molasses, and a strong linger of toffee. The finish is nearly nonexistent as a swirl of wind blows expectations out the window. As patience dwindles, I venture into my last sip. Oh my... the golden idol  has been found. My Indiana Jones treasure has been found! Marshmallow, at last, if only for a fleeting moment! As the cave crumbles around me and the boulder lurches towards my impending doom, I find the comfortable embrace of the previously truant finish. Pop-Tart crust, artichoke dip, and crunchy toffee chunks come together in a truly eclectic mix. TL;DR: Well, this was an odd pour... slightly off bourbon tones feel tampered with somehow Rating:  3/5 ( Middle of the road whiskey. An average showing. ) Like many of the other examples of toasted barrel, I'm once again fairly disappointed with a light, fickle, young-feeling dram. I know Michter's is capable of much better than this, but I understand the need to keep filling a demand that so clearly exists. I may just need to start bowing out of that demand pool personally, as there are plenty of other offerings from the core Michter's lineup that I enjoy and a few special releases I truly adore (looking at you, Michter's 10 year rye ). Why the big dichotomy between my experience at KBF and now? I wonder if it was the phenomenon of experiences being elevated when tasting in front of the master of maturation, or perhaps it's just the natural variation batch to batch with these fickle toasted barrels. I may not have all the answers, but I sure have a well-calibrated data point for you. I hope this helps you on your whiskey journey! NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

When a whiskey enthusiast comes across a truly special single barrel of bourbon, it can be a magical moment. Hair stands on end, chills ripple through the body, and eyes widen. Some keep their mouth shut, wondering how they might bottle a small stash for themselves to enjoy for the rest of time. Pablo Moix, however, chooses to bottle it for you to enjoy... if you're quick enough to find it that is. The Brook Hill name has been rippling through the whiskey community for some time now. After resurrecting the name from a defunct, historical whiskey label from before prohibition, Rare Character has honored the historical significance by only putting their finest whiskey into this release. Wondering what it might taste like? Lucky for you, we open our bottles here. Let's dive in on a full taste through of Brook Hill "King's Leap" bourbon. Company on Label:  Rare Character Whiskey Company Whiskey Type: Straight Kentucky Bourbon Whiskey Mash Bill Percentages:  Undisclosed Kentucky bourbon mash bill (min 51% corn) Proof:  129.35° Age:  10 years Further identification:  This is King's Leap, single barrel number 306, one of the first two barrels to enter the Massachusetts market at an MSRP of $250; the bottle under review is bottle 42/102 which I bought from a local retailer in 2024 Nose:  The glass leads with caramel chews and cinnamon coffee cake. It's potent, rich, and elegant all at once in the nose—like the drop of a rollercoaster. Aromas are notably devoid of the overly sweet fruit tones expected from modern bourbon. It's just good bourbon. Hints of crushed graham crackers slowly impress the senses. The nose feel is soft and creamy despite the impressionable notes being spice forward. This is a masterclass on balance. Dry cigar leaf can be found second hand. After a long rest, it leans on some garden flowers soaked in the sun. Leather typical of hyper-aged bourbons is prevalent now. This is lovely to nose, but it's now time for a sip. Graham cracker, warm hay, and sprawling cornfields under the scorching summer sun can be discovered after returning from a taste. Crème brûlée can be enjoyed late in the pour. The empty glass smells of more oiled leather, light coffee bean, and a suddenly overwhelming wave of nutmeg. Palate:  On first sip, this spicy bourbon leaves no doubt about its origins. This is Kentucky bourbon through and through with a long, warm embrace taking hold comfortably. Leaning in on complex spice, bright vanilla, and silky caramel that coats every bit of the mouth and esophagus, this is a slow-savoring bourbon not meant for crushing. The mouthfeel reminds me of Michter's 25 year, dancing into a hint of cherry pipe tobacco and a deep leather characteristic. Subsequent sips offer calm, brooding introspection. The finish is a flash in the pan with shishito peppers hitting cast iron coated in butter, bar at Willett cashews, raisin, and a sliver of dark chocolate. The glass ends with an enjoyable nostalgia for the good old days of bourbon. Hot tamales and vintage, dark cola tones complete a thoroughly enjoyable pour. TL;DR: Vintage tones and a soft, patient, classic bourbon vibe make for a perfect pour Rating:  5/5 ( Pinnacle whiskey. A true rarity in quality. ) I haven't had a classic bourbon like this in ages. It manages to drink both vintage and new at the same time with perfect balance despite the monstrous proof. Brook Hill is rightfully earning a place amongst the stars with single barrels like this hitting the shelf for enthusiast grade consumption. This is a truly pinnacle whiskey achievement for Rare Character, and this bottle rightfully earned a pretty spectacular placement in our top 24 bourbons worth drinking right now list. Bravo. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whiskey industry. Beginning in Irish whiskey before expanding into bourbon, rye, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for AmongstTheWhiskey.com , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Westward Whiskey is celebrating their 20th anniversary with the second release of their Milestone series. This limited-edition whiskey represents the culmination of two decades of innovative whiskey-making rooted in the elements of the Pacific Northwest. Drawing a bottling run each year from their 21-barrel Solera system, Westward’s Master Blender Miles Munroe has meticulously crafted this edition by blending some of the distillery’s rarest and most precious whiskeys. Westward has long pushed the boundaries of American whiskey by reimagining Old World winemaking and distilling techniques. This release, inspired by a transformative experience in Taiwan, incorporates exotic woods and innovative cask finishes, such as stout, pinot noir, and rum, to amplify the whiskey’s characteristic spice. In a passing conversation I had with whiskey writer Nathan Woodruff  (who also takes wonderful photos, by the way), he confirmed a theory I had that this release utilized some amburana cask finishing as part of the project. Folks with sensitive palates will certainly pick up on it, but take it from me, an amburana hater; this shouldn't scare you off this bottle in the least. Each release of Milestone sort of works like a "time capsule in a bottle," showcasing distinct and unique flavors that evolve with every iteration as liquid gets pulled and artfully refilled. This functionally works something like the Amongst the Whiskey infinity barrel project . Perhaps the most interesting technique used here is the slow-proofing, which involves adding water to the cask as the whiskey within slowly evaporates as the angels take their share. According to the press release , this is what Westward claims to be their masterpiece whiskey. Let's get into a taste to find out for ourselves how the whiskey within stacks up in the ever-growing American single malt whiskey landscape. I'd like to thank the Westward team for sending along a bottle for review without any strings attached. In accordance with my editorial policy , this in no way affects my review or rating. Company on Label:   Westward Whiskey Whiskey Type:  American single malt whiskey Mash Bill Percentages:  100% malted barley Proof:  97 ° Age:  NAS, but supposedly blended from some of their oldest stocks Further identification:  This is a 2024 release for members of the Westward Whiskey Club, available directly from the distillery at an MSRP of $249.95 Nose:  Upon lifting the glass to my nose, I find rich spiced apple cider, cherry cake donut, and sweet rum raisin notes that instantly intrigue and captivate my full attention. This is one of those rare pours that make you pause in wonder for more than a few moments as you get to know the magic within. This is so wild in the nose. It at once intrigues and beguiles as the funky sweet rum finishing clearly takes a leading role in the performance, producing fruity esters in spades. I find peach preserves, black forest cake, ganache, dark Michigan cherry, and raspberry to be the most distinct. I also definitely find some clear ringing traces of amburana wood having been used as part of the blend, something that would have scared me off if I had been advertised it, but here it's so well integrated and subtle here, I'll give it my stamp of approval—even as a self-proclaimed amburana hater. Overall, this has such an interesting vibe to it; there's a characteristic that reminds me a little of something you might find out of a Yankee Candle Shop. It's powerfully aromatic and enjoyable to nose over and over again. I could see this doing exceptionally well as a replacement for dessert after Thanksgiving dinner. Let's go in for a taste before we continue nosing any further. Coming back from a sip reveals a more balanced, refined, and classy array of aromas. Apple tart, dark chocolate, espresso, and raspberry strudel continue to absolutely delight the nostrils. Late in the glass, pin cherry, slivered almonds, and more sweet mulled wine aromas emulate the general feeling of enjoying Swedish Glögg in the winter. As the glass nears empty, the sweet and level chocolate tones begin to dominate, a welcome evolution that is testament to the incredible complexity this blend has achieved. There's so much going on here, and it manages to not feel over-finished in the least. The empty glass smells of warm cinnamon rolls, German bread, and sun-soaked hay with a sweet, herbal undercurrent. Palate:  Cherry cobbler leads the way on the tongue as the pinot noir influence makes itself known. There's a kiss of leather, cigar wrapper, raisin, and fig that dance in the mouth long after the liquid departs. Another sip is so easily sought as the delicious array of mulled wine, brown sugar, cinnamon, clove, and raspberry tart creep across the tongue in buttery delight. Everything is tied nicely together by an underlying character of a homemade pie crust and cocoa powder. This pour is much like a thrilling ping pong match set between sweet fruit and funky spice. Every time you think one side is gaining an advantage, the other side swings through in even more intense clarity. It's as enjoyable as your first time on a pirate ship swing ride at the carnival, with the excitement of some nearby fried dough to come as well. Sipping late in the glass produces consistent class as fig, raisin, and stewed apricot continue to elevate impeccable volume of flavor. This isn't a light, easy-sipping experience at 97 proof—this is an adventure in flavor that never lets up for a moment. My goodness, this is good whiskey. My last sip offers up vanilla extract, sugar cookie, lemon frosting, and marzipan in sweet confectionary charm. The finish is creamy, sticky, and long, as peach, pear, apple pie, and cinnamon roll notes roll into the perfect fall sip of whiskey. TL;DR: A perfect fall pour with apple tart aromas galore and a powerhouse of ever-evolving flavors Rating:  5/5 ( Pinnacle whiskey. A true rarity in quality.) The bar has officially been raised for American single malt. This is without a doubt my favorite ASM on my shelf right now and most of the competition isn't even close. On top of being an exceptional blend of well-aged whiskey, this release goes on to prove that finishing can be artfully done, not a practice reserved for covering up bad whiskey. Kudos to the Westward team for crafting such a powerful, nuanced, and utterly perfect sip with this release of Milestone edition 2. If you're interested in exploring the nuanced and growing world of American single malt—start and end here. NICK ANDERSON With nearly a decade of sipping experience, Nick Anderson brings a well-calibrated palate to his profound passion for the whisk(e)y industry. Beginning in Irish whiskey before expanding into bourbon, rye, malt, and beyond, he has long been taking the ephemeral observation of unspoken enjoyment and translating it into meaningful words. He is the owner and primary long-winded whiskey writer for this website , and he hopes you find resonance in the patient conveyance of an honest whiskey review.

Are you craft-curious? With 2,753 craft distilleries currently open and operating in the United States, I think it's safe to say the craft movement is well and truly upon us. The American Craft Spirits Association (ACSA) defines a craft distillery as any independently owned distillery producing less than 750,000 gallons of distilled spirits annually. For those more visual like me, that's roughly 3,718,932 750-milliliter bottles. I am certainly not a numbers girl, so let's move on to why we're all here. Boulder Spirits is a new craft distillery to me, and perhaps to you too, but they're not new to the scene (they opened in 2015). I'm excited to explore their latest cask strength bourbon release for a few reasons. They locally source their grains, use pot-distilled methods, and have been at the forefront of the American single malt movement. Right. I'm not reviewing their American single malt in this write-up. Still, I think it's important to highlight those craft distilleries contributing to the next big wave in whiskey, apart from the Rye Renaissance . Thank you to the folks at Boulder Spirits for providing this to taste through for a no-strings-attached review. Let's see how this Colorado pot-distilled cask-strength whiskey lands! Company on Label:  Boulder Spirits Whiskey Type:  Straight bourbon whiskey Mash Bill Percentages: 51% corn, 44% malted barley, 5% rye Proof:  128.4 ° Age:  7 years 4 months Further identification:  This is the 2024 release of Boulder Spirits cask strength offering at an MSRP of $85.00 Nose:  Toasted caramel wafts from my glass before it's even under my nose. There's good volume here. Soft oak spice follows next, notably table shaker black pepper. A citrus note is also rather present, kind of like a mix between a lime and grapefruit. A slight burn is present on the nose, which is to be expected at this proof. With a few swirls, I'm surprised to find roasted sweet potatoes and a hint of parmesan cheese. I think it may be time to for a sip. After a few sips, I return to the curious scent of wood oil. Caramel and vanilla have thickened the fruity plot in this evolving storyline, and the heat remains turned up while cinnamon happily aids in the spicey journey. I find that as the liquid levels lower, the more the proof distracts from the range of smells in the glass. The empty glencairn smells like a small town deli operating in a 100-year-old building. Palate:  This starts abundantly sweet, favoring a fruity profile, but quickly becomes overrun by black pepper and ginger spices. Wow, my tongue is tingling. A second sip settles that initial spice shock with sweet and chalky candy notes, transforming into a silky caramel banana split Sunday. The mouthfeel is oily, but the finish is slightly drying. The linger is moderate in length and, after some time, begins to turn metallic. Additional sips turn up the volume on the oak spices, notably round and hollow cinnamon sticks floating in fruit punch. I'm curious if that combo works or not too. Unfortunately, the more I sip, the more the oak spice and heat take over the earlier silky caramel and fruit notes. The final sip falls away from the dynamic flavors from earlier, seemingly being left in the dust of all this oak spice. TL;DR: a pot distilled promise of flavors that fell off by the end Rating:  3/5 ( Middle of the road whiskey. An average showing. ) I liked what was in my glass; the flavors and oily nature that pot-distilled whiskey creates are my preferences. I'd be curious to learn about Boulder Spirits barrel seasoning practices and how their barrels are stored, as it seems the oak wanted to take over the beauty of the other flavors. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

I remember my first pour of Hard Truth during a whiskey festival at a local liquor store here in Illinois a few years ago. Over the ear-ringing buzz of a packed store (rightly so, with over 50 pours available for a low ticket price of $10), I remembered hearing someone say Hard Truth was out of Nashville. "Okay," I thought. "Tennessee whiskey. Right on. I'm down." It wasn't until later, when I returned home with a bottle of their single barrel, that I realized the Nashville where Hard Truth operated was in a state making whiskey that was not Tennessee. It was Indiana. And yes, it is important to note when whiskey is from Tennessee . Additionally, my knowledge of Indiana whiskey reached as far as MGP and a tiny bit of Starlight . My experience with sweet mash rye whiskey was not the most robust either, so needless to say, I was curious to learn more about Hard Truth. Why the long-winded intro? Well, I'm a published author ; in case you didn't know, writing stories is my norm. Also, there is a moral to this story: always fact-check where your whiskey comes from. This can be quite the detective work, depending on which distillery you dive into, but it is worth the effort regardless. On Hard Truth's website , they provide details about their origin story, which is summarized below: Hard Truth Distilling Co. began distilling in 2015 in the small upper rooms of Big Woods Pizza Co. in downtown Nashville, Indiana. The tiny craft distillery quickly grew, and, by 2017, construction had begun on a new facility set on a rolling, wooded, 325-acre property about a mile away from Hard Truth’s original home.That property became the gorgeous Hard Truth campus , with the Hard Truth Tours & Tastings Center being the first building to open its doors to guests at the very end of 2017. The following summer, the Restaurant at Hard Truth opened to hungry guests. And, in the fall of 2018, Hard Truth Distilling Co. made the move to its brand new, state-of-the-art, sweet mash distillery, where it’s been producing Hard Truth spirits ever since. I have tried several expressions from Hard Truth over the years and am happy to spend time crafting a proper write-up on a now-familiar brand. This French Oak Harvest Rye is a release in collaboration with Mellencamp Whiskey , a brand brought to us by musician John Mellencamp (or Johnny Cougar, John Cougar, or John Cougar Mellencamp, depending on the year), who is also responsible for the label art. A big thank you to Hard Truth for providing this bottle and giving me the opportunity to review this release per the editorial policy . Let's dive in and explore this Nashville, Indiana, sweet mash rye whiskey. Company on Label:  Hard Truth Distilling Co. Whiskey Type:  Straight rye whiskey finished in toasted French oak Mash Bill Percentages: 78% Indiana rye, 28% Indiana corn Proof:  104 ° Age:  over 3 years Further identification:  This is the third release in a limited four-part collectible series with Mellencamp Whiskey for an MSRP of $69.99 Nose:  Gentle whiffs of Madagascar vanilla welcome me as I lift the glass to the nose. There's a distinct bread dough quality here, a common thread I find in most expressions of Hard Truth, and sometimes in an overly yeast-forward way. This one is toasted and sweet, reminding me of bread strips found on fruit cobblers, the best dessert to make while camping, according to my fellow whiskey reviewer. Actually, this nose would do well outside near a firepit as a nice nightcap while staring up at the stars. A few swirls bring out caramel popcorn and flambéed peaches. There's a slightly sweet and sour note happening here, like someone left a slice of cheesecake on the kitchen counter overnight. I'm ready for a sip. Returning to the glass after a few sips, I find baking spices, mint leaf, and a hint of bubble gum. There's also toasted rye bread with an overly acidic apricot jam. Vanilla is the most dominant characteristic throughout, and it leans toward natural varieties rather than confectioner-sugared ones. Deep inhales bring out the slightest hint of black pepper. The lower the liquid, the more I notice a metallic note, perhaps due to younger whiskeys needing an earlier bedtime. I'm certainly yawning. The empty glass smells of rose petals and fried carnival dough. Palate:  Like the nose, the flavors start off quiet, which is surprising for a rye. After a few moments of swishing, the fog lifts slightly, and earth notes come into focus: damp grass in the morning and a breakfast bowl of peaches and cream. It's so gentle, almost too sleepy, but oh wait. Okay, cinnamon sticks and clove are waking up my taste buds now. Kind of. My second sip is a bit more dynamic. Bubble gum and cotton candy are present with vanilla and caramelized peaches. The finish is vanilla-sweet with a good amount of peach and cherry. The linger is where the rye spice has been hiding with a tip of tongue and gum tingle. Later in the glass, there's sweet iced tea and a tiny crack of black pepper. I find it to be a bit uninspired, though, like eating an Ego waffle off my son's plate hours after he's left for school. With my final sip, the flavors have grown tired and quiet again. The linger is still leans into the rye spice. The final sip is but a memory of vanilla, peach, and warm spices. TL;DR: expect sleepy flavors in this fruit-forward rye Rating:  3/5 ( Middle of the road whiskey. An average showing. ) While I wish the flavors had maintained some level of dynamic quality to them, I will say this is my most favored offering from Hard Truth to date. It can be challenging to maintain an unbiased opinion when the buzz for certain distilleries and/or bottles is constant. Previous experience with the distillery you're tasting and a well-calibrated palate go a long way toward keeping the whiskey tinnitus at bay, allowing for a fair rating at the end of the day. How would you rate this whiskey? In an effort to better understand ourselves as reviewers and you, our readers, the Amongst the Whiskey team is trying out a new feature. If you've tasted Hard Truth (or even if you haven't, but the buzz has you here reading), we would like your honest and unbiased feedback below. As always, we thank you for supporting independent whiskey review sites. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.

Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eves run; To bend with apples the moss'd cottage-trees, And fill all fruit with ripeness to the core; —Excerpt from To Autumn by John Keats To autumn and to whiskey we go! Watershed Distillery , out of Colombus, Ohio, is leaning into the season's change with their latest Fall Finishing Series release: A straight bourbon whiskey aged six years and finished in apple brandy barrels for 10-12 months. The back label has a lovely description worth highlighting as well: This handcrafted spirit is a celebration of the flavors inspired by autumn and the warm and cozy feelings we look forward to in the cooler months. The perfect tribute to Ohio, it is finished in our toasted American Oak Apple Brandy barrels, aged six years and bottled at barrel strength. Finished whiskey was a craze that ran rampant for a while but seems to be leveling off in a manageable way for us whiskey enthusiasts. It's been a  hot minute  since I've poured myself a properly finished whiskey, so I'm very much looking forward to this change in pace. Big thanks to the folks at Watershed Distillery for the opportunity to review their product. Company on Label:  Watershed Distillery Whiskey Type:  Straight bourbon whiskey finished in apple brandy barrels Mash Bill Percentages: 72% corn, 21% rye, 7% malted barley Proof:  129.2 ° Age:  6 years Further identification:  Batch 5 of Watershed's Fall Finishing Series is a lottery release only for an MSRP of $89.99 Nose:  There is no question this whiskey is finished, but I'm questioning if I just entered an orchard of over-ripened apples souring on the ground. So pungent is the smell that I'm reflexively setting down the glass. Sometimes, rest is best, and sometimes, a pour needs to acclimate to its surroundings without being disturbed. After about twenty minutes, I revisit the nose and am relieved with what's rising from the glass: granny smith apples ready to be mashed into apple sauce with cinnamon and honey. A few swirls release nostalgic baking spices, transporting me to my childhood home, football on the television, and my mother baking her weekly Sunday apple pie with a perfect lattice top pie crust . I think it's time for a sip. Returning to the nose after a few sips brings out additional spices, ginger, and clove, with sweet honey effortlessly balancing them. This smells like returning from a chilly football game: cold toes, numb fingertips, and a wish for immediate warmth. Late in the glass, I find a bit more earthy tones, lines of apple trees, and late September rain. The empty glass smells of caramelized apple cores and a bowl of holiday potpourri. Palate:  Red delicious apples and brown sugar coat my mouth, and I do mean coat; this mouthfeel is quite nice. Sticky honey and a fun barrel funk swing in next as ginger tingles on the tip of my tongue. There is a decent amount of heat here, but it's well-balanced and pairs really well with the warming flavors. The finish is long but a bit drying and gritty. Additional sips bring forth caramel-covered apples bubbling in cask iron on low heat, damp earth, and the skins of dark plums. The funk, though, is what I know and love about craft, but it's kicked up a notch, and I'm not sure the mood calls for it. I will say the proof does sip lower than its 129.2 ° distinction. My last sip is filled with heat, gooey apple pie filling, and that unique funk that will likely make this the last pour of the night. TL;DR: a flavorful dram, but beware, this one requires lots of air time Rating:  3/5 ( Middle of the road whiskey. An average showing. ) I appreciate a seasonal approach to finished whiskey, as most of these stand out as different from an average bourbon. I was glad to have tasted this three times, per the editorial policy , as this pour is a prime example of when substantial rest in the glass can improve the experience of whiskey overall. While I can't see myself reaching for this on my own, I can see this bottle standing proudly on a holiday table surrounded by all the Thanksgiving desserts and as a talking piece for those who may not regularly drink whiskey. WRITTEN BY: JES SMYTH W ith what started as a genuine curiosity for the “water of life,” fiction writer and published author Jes Smyth has nurtured her enthusiasm for whiskey ever since. From learning the vast history of whiskey making to celebrating the passion of the industry, she tastes each sip with intention and purpose while expressing the intricacies of whiskey in a relatable and heartfelt way. She is thrilled to be a contributing writer for AmongstTheWhiskey.com  and hopes her words will resonate with those ready to explore the beautiful world of whiskey.