Old Bardstown is a product of the Kentucky Bourbon Distillers, Ltd. This fact is somewhat misleading, though. Kentucky Bourbon Distillers does not actually distill whiskey. Rather, they bottle bourbon (as a non-distilling producer) made in other distilleries. KBD isn't necessarily forthcoming about the true origin of the whiskies they bottle, but at least a good portion of what they bottle comes from Heaven Hill. So, to be honest, I don't know who actually distills Old Bardstown. I do know who bottles it, however. Chuck Cowdery, an Amerian whiskey expert, touches on this in his blog, here.
Old Bardstown is sold in a generic-looking square whiskey bottle with red and white lettering and a gold horse front-and-center on the label. It is 90 proof and has a rusty brown color. Its nose is sweet corn, syrupy cinnamon, and nougat, with tiny flecks of pepper. It's thick and sweet smelling. Mouthfeel is watery, not luscious as the the nose suggested. Old Bardstown tastes sooty, again departing from the syrupy nose. Along with the soot is a dry nutty essence, like raw walnuts. It finishes with a fair amount of astringency, and a grainy wood note.
Old Bardstown is a relatively cheap bourbon buy. It's interesting how the nose is so inconsistent to the taste, but the interest ends there. Old Bardstown is a suitable bourbon for quick and dirty mixing, but will not be considered for a sipping whiskey. And, to be fair, there are better bourbons out there to fill the mixing position in your liquor cabinet rotation.
February 12, 2012
January 29, 2012
Evan Williams Single Barrel Vintage
Most people know Evan Williams by its standard black label bottling. Perhaps less are aware of Evan Williams' "Single Barrel Vintage Bourbon." This review discusses the 2001 release. In fact, as the handwritten numbering on the back label tells me, the bourbon was put in the barrel on November 9, 2001 and put in the bottle on September 14, 2011.
EW Single Barrel clocks in at 86.6 proof. It has a honey-amber color, lighter than I would expect for spending 10 years in oak. It coats the glass well. The nose is predominantly spicy and peppery - almost hot. Notes of dark cherry pop up, too. Mixed in there is a bone dry sawdusty presence. Mouthfeel is more heavy than not, but not remarkably so. Evan Williams Single tastes of the woody, peppery spice revealed in its nose. There are sweet notes of burnt caramel, so calling that "sweet" is really a misnomer. Also, there is just a hint of dark, ripe fruit that springs up at just the right time to round out the dry spice. EW finishes with warmth and pepper.
Evan Williams Singel Barrel is defined by its peppery dryness. It calls to mind dried-out juniper branches. It has an old feel to it, like an antique. EW is an exploration is woody spiciness and should be appreciated for that alone. Oh, and I should mention that for this review I drank this bourbon neat, without any water added. I mention this because it's proof is right on the unwritten borderline where some folks like to add a bit. I'm sure EWSB may have a different profile with a few drops of H20, but that is the subject of a separate review.
EW Single Barrel clocks in at 86.6 proof. It has a honey-amber color, lighter than I would expect for spending 10 years in oak. It coats the glass well. The nose is predominantly spicy and peppery - almost hot. Notes of dark cherry pop up, too. Mixed in there is a bone dry sawdusty presence. Mouthfeel is more heavy than not, but not remarkably so. Evan Williams Single tastes of the woody, peppery spice revealed in its nose. There are sweet notes of burnt caramel, so calling that "sweet" is really a misnomer. Also, there is just a hint of dark, ripe fruit that springs up at just the right time to round out the dry spice. EW finishes with warmth and pepper.
Evan Williams Singel Barrel is defined by its peppery dryness. It calls to mind dried-out juniper branches. It has an old feel to it, like an antique. EW is an exploration is woody spiciness and should be appreciated for that alone. Oh, and I should mention that for this review I drank this bourbon neat, without any water added. I mention this because it's proof is right on the unwritten borderline where some folks like to add a bit. I'm sure EWSB may have a different profile with a few drops of H20, but that is the subject of a separate review.
October 2, 2011
A Taste of Evan Williams Black with Parker Beam
You've got to love the slow pace and southern drawl of Mr. Parker Beam. "Slow down and enjoy some bourbon," he seems to say without saying it. Read the Bourbon Observer's review here.
September 30, 2011
Cyrus Noble Small Batch Review
Cyrus Noble is a bourbon I recently tasted for the first time. Its not-yet-popularized name is not the only obscure thing about this whiskey: it is distilled in Kentucky and then aged in San Francisco for 5 years. Cyrus Noble is bottled by Haas Brothers, clocks in at 90 proof, and is touted as being Small Batch.
Noble has a bright coppery color, more rusty than amber. Its nose is dominated by syrupy sweet caramel that is as smooth as crushed velvet. Behind the sweet note are hints of allspice, gingersnap, and well-oiled leather. Mouthfeel is thick but not heavy. The taste, like its nose, is substantially sweet, with chewy caramel and nougat. It's like a Milky Way. In the shadows of the sweet lie twangs of oak and just a hint of juicy, dark fruit. Cyrus Noble finishes very smooth and cool and insists you take another sip.
What is perhaps most noteworthy about this bourbon is its smoothness. From the nose to finish, there are really no sharp edges. This is no easy task given the higher proof, and considering the natrual brash character of bourbon generally. If you haven't yet tried Cyrus Noble, put it at the top of your list. It's a fun, suprising bourbon that should be taken seriously. And, it's quite affordable, too.
Noble has a bright coppery color, more rusty than amber. Its nose is dominated by syrupy sweet caramel that is as smooth as crushed velvet. Behind the sweet note are hints of allspice, gingersnap, and well-oiled leather. Mouthfeel is thick but not heavy. The taste, like its nose, is substantially sweet, with chewy caramel and nougat. It's like a Milky Way. In the shadows of the sweet lie twangs of oak and just a hint of juicy, dark fruit. Cyrus Noble finishes very smooth and cool and insists you take another sip.
What is perhaps most noteworthy about this bourbon is its smoothness. From the nose to finish, there are really no sharp edges. This is no easy task given the higher proof, and considering the natrual brash character of bourbon generally. If you haven't yet tried Cyrus Noble, put it at the top of your list. It's a fun, suprising bourbon that should be taken seriously. And, it's quite affordable, too.
July 10, 2011
Old Fitzgerald Bottled In Bond Review
Old Fitzgerald Bottled In Bond is one of the handful of bourbons on the market today designated as such. I discussed Bottled In Bond bourbons here. Old Fitz BIB is affordable, priced at under $15 at most liquour stores. It's also one the relatively few wheated bourbons - wheat replaces the usual rye as the flavor grain. It also has an old school label, which makes it easy to spot in your liquor cabinet.
Old Fitzgerald is a glowing amber-orange in color. Its nose is soft and sweet with notes of candied orange, floral lushness, honeysuckle, and a sour hint in the background. Mouthfeel is on the thick side, not oily, and robust. Old Fitz's most obvious taste is caramel sweetness. The wheat certainly tempers the high proof to a degree, allowing some subtler flavors to come through: a slight oaky sourness is there, along with some clove, and a tinge of herbal bitterness. It finishes with a burst of sweetness and a lingering burn that is understated considering the high alcohol content.
Old Fitzgerald Bottled In Bond packs a punch as a result of its proof, but doesn't slap you across the face with it. The hot edges and smoothed by its sweetness, and the spicy burn is blunted by the wheat. For fun, have a taste test with Old Fitz BIB and Old Grand Dad BIB. You'll appreciate the difference a little rye can make. It is a great choice for a cocktail, and to enjoy by itself. Try introducing a bottle into your rotation.
As a general rule, when I drink bourbon neat I never add water. Some people would add water to a 100 proof whiskey, and certainly would do so for those with even higher proof. This being a function of your personal booze rules, I concede that adding a bit of water will change the flavor profile of Old Fitz. Whether or not that change is for the better is for you to decide.
Old Fitzgerald is a glowing amber-orange in color. Its nose is soft and sweet with notes of candied orange, floral lushness, honeysuckle, and a sour hint in the background. Mouthfeel is on the thick side, not oily, and robust. Old Fitz's most obvious taste is caramel sweetness. The wheat certainly tempers the high proof to a degree, allowing some subtler flavors to come through: a slight oaky sourness is there, along with some clove, and a tinge of herbal bitterness. It finishes with a burst of sweetness and a lingering burn that is understated considering the high alcohol content.
Old Fitzgerald Bottled In Bond packs a punch as a result of its proof, but doesn't slap you across the face with it. The hot edges and smoothed by its sweetness, and the spicy burn is blunted by the wheat. For fun, have a taste test with Old Fitz BIB and Old Grand Dad BIB. You'll appreciate the difference a little rye can make. It is a great choice for a cocktail, and to enjoy by itself. Try introducing a bottle into your rotation.
As a general rule, when I drink bourbon neat I never add water. Some people would add water to a 100 proof whiskey, and certainly would do so for those with even higher proof. This being a function of your personal booze rules, I concede that adding a bit of water will change the flavor profile of Old Fitz. Whether or not that change is for the better is for you to decide.
May 11, 2011
Cabin Still Review
Cabin Still bourbon is one of the more inexpensive choices at the liquor store. It's distilled by Heaven Hill and is sold at 80 proof. Cabin Still is young, aged for a short 3 years and is bottled with a recognizable bright yellow label and cap.
Cabin Still is light copper in color. It's nose is peppery with a balancing caramel presence. There's also a soft grainy note in the background with a whisp of vanilla bean. For its age, the nose is surprisingly complex. Mouthfeel is a bit thin; watery, but not weak. Cabin still has a spicy taste. The sweet caramel found in the nose is gone in the taste, and a charred, ashy bite comes through. The finish is quick, slightly hot, and not very memorable.
Cabin Still is not a top shelf sipping bourbon. But that's ok - everything has its purpose. You don't light up an Ashton every time you have a cigar; sometimes you want a Swisher Sweet. Cabin Still is a perfectly suitable knock-around bourbon that you can splash into a glass and mix with whatever and not care if you spill some on the counter. It's cheap and serviceable. Cabin Still will not win any awards for best-in-show bourbon. But, you wouldn't want to mix a quick, sloppy whiskey sour with Blanton's, would you?
Cabin Still is light copper in color. It's nose is peppery with a balancing caramel presence. There's also a soft grainy note in the background with a whisp of vanilla bean. For its age, the nose is surprisingly complex. Mouthfeel is a bit thin; watery, but not weak. Cabin still has a spicy taste. The sweet caramel found in the nose is gone in the taste, and a charred, ashy bite comes through. The finish is quick, slightly hot, and not very memorable.
Cabin Still is not a top shelf sipping bourbon. But that's ok - everything has its purpose. You don't light up an Ashton every time you have a cigar; sometimes you want a Swisher Sweet. Cabin Still is a perfectly suitable knock-around bourbon that you can splash into a glass and mix with whatever and not care if you spill some on the counter. It's cheap and serviceable. Cabin Still will not win any awards for best-in-show bourbon. But, you wouldn't want to mix a quick, sloppy whiskey sour with Blanton's, would you?
March 20, 2011
Cocktail Recipe: the Algonquin
In the category of those whiskey cocktails served up, the Algonquin is one of the greats. It's named after the Algonquin Hotel in Manhattan, where in the pre-Prohibition days some of the city's literary elite would meet for lunch and drink this mix. The Algonquin is a refreshing balance of sweet, tart, and spice (from the rye). It's a classy cocktail; try one instead of ordering a Manhattan next time your out.
One of the fun things about the recipe is the room to tailor it, slightly, to suit your palate.
- 3/4 to 1 ounce pineapple juice
- 3/4 to 1 ounce dry vermouth
- 1 1/2 to 2 ounces bourbon
You'll see that many recipes call for either rye whiskey or blended whiskey. In my mind, a bourbon with a high rye content works the best - something like a Buffalo Trace or an Old Grand Dad. My personal recipe:
- 1 ounce pineapple juice
- 3/4 ounce dry vermouth
- 2 ounce Eagle Rare bourbon
Srart with a baseline recipe and then tweak it as you see fit. My personal recipe took a handful of small fixes before I was done. Believe me it was arduous work. Whatever ratio or whiskey you use, be sure to stir the ingredients in a shaker. If you shake it, the pineapple juice will get all foamy and make for a sloppy drink. I garnish mine with a peel of orange, which adds the perfect note of subtle citrusy sweetness. If you really want to exhaust all options before deciding on your opwn recipe, try a dash of orange bitters instead of the peel. After all, making a drink should be almost as fun as drinking it.
One of the fun things about the recipe is the room to tailor it, slightly, to suit your palate.
- 3/4 to 1 ounce pineapple juice
- 3/4 to 1 ounce dry vermouth
- 1 1/2 to 2 ounces bourbon
You'll see that many recipes call for either rye whiskey or blended whiskey. In my mind, a bourbon with a high rye content works the best - something like a Buffalo Trace or an Old Grand Dad. My personal recipe:
- 1 ounce pineapple juice
- 3/4 ounce dry vermouth
- 2 ounce Eagle Rare bourbon
Srart with a baseline recipe and then tweak it as you see fit. My personal recipe took a handful of small fixes before I was done. Believe me it was arduous work. Whatever ratio or whiskey you use, be sure to stir the ingredients in a shaker. If you shake it, the pineapple juice will get all foamy and make for a sloppy drink. I garnish mine with a peel of orange, which adds the perfect note of subtle citrusy sweetness. If you really want to exhaust all options before deciding on your opwn recipe, try a dash of orange bitters instead of the peel. After all, making a drink should be almost as fun as drinking it.
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