Stranahan’s ‘Blue Peak’ (43%, OB, USA, single malt, +/-2024)
Sonoma ‘California Rye’ (46.5%, OB, USA, 2024)
Michter’s 10 yo ‘Kentucky Straight Rye’ (46.4%, OB, USA, +/-2024)
Never Say Die ‘Barrel Strength’ (60.5%, OB, Kentucky Straight…
Stranahan’s ‘Blue Peak’ (43%, OB, USA, single malt, +/-2024)
Sonoma ‘California Rye’ (46.5%, OB, USA, 2024)
Michter’s 10 yo ‘Kentucky Straight Rye’ (46.4%, OB, USA, +/-2024)
Never Say Die ‘Barrel Strength’ (60.5%, OB, Kentucky Straight Bourbon, barrel, cask #8)
Leiper’s Fork 4 yo ‘bottled in bond’ (50%, OB, Tennessee Whiskey, new American oak #4, +/-2024)
Heaven’s Door ‘Schlumberger Selection 6’ (59.4%, OB, Tennessee, Straight Bourbon whiskey, single barrel, cask #28897)
Westward ‘Pinot Noir Cask’ (45%, OB, USA, single malt, +/-2023)
Heritage Distilling Co. 5 yo 2018/2023 (61.15%, American Single Cask, chocolate malted barley, USA, new oak heavy char, cask #0003, 223 bottles)
2BAR Spirits 4 yo 2019/2023 (58.94%, American Single Cask, Straight Bourbon whiskey, ex-red wine finish, USA, cask #0005, 286 bottles)
I’d like to thank ByrnePR and Ross & Squibb Distillery for providing this review sample with no strings attached.
…
I’d like to thank ByrnePR and Ross & Squibb Distillery for providing this review sample with no strings attached.
Went to the doctor this morning for my yearly physical with labs. So far, everything's come back clean, except I need to lose a little weight and exercise more. That last bit, I already knew. I mean, I’m a middle-aged man in the Upper Midwest who loves bourbon, BBQ, beer, and pizza—comes with the territory. But still, I guess it's important to get everything checked out. You never know what might turn up in the labs, and once a year isn’t too bad, I suppose.
Unless you’re talking about the yearly fall bourbon releases, that is. Then, one could hope these things would come out more often. Especially tonight’s bourbon. I’m going to spill the beans right now and let you know this one is delicious.
This year, the team over at Ross & Squibb blended together three bourbons ranging from 10 to 17 years old. The blend includes 9% of the 17-year-old 21% rye mash bill bourbon and 24% of the 10-year-old 21% rye mash bill bourbon. But the majority of this (67%) blend is a higher rye, 36% rye mash bill bourbon. They also upped the proof by one point from previous years, going from 100° proof to 101° proof.
“We wanted to push the boundaries with this eighth edition by doing several things differently than in the past,” said Ross & Squibb Master Distiller Ian Stirsman. “We increased the proportion of the high-rye recipe bourbon compared to previous editions and returned to non-chill filtration to keep the viscosity and mouthfeel intact. We also blind-tasted the final blend at different proofs and found the 101 proof to be the favorite. These changes, along with our history of using the best barrels to create award-winning annual releases, are sure to make Remus Repeal Reserve Series VIII a memorable pour.”
And he isn’t wrong. I had a bottle of Series VII to sip on while on vacation, and this is distinctly better than last year, which is no knock on last year at all. But let’s just jump into the tasting notes before I finish my thoughts on this one.
Remus Repeal Reserve Series VIII
Purchase Info: This 200 mL sample was provided by the producer at no charge for review purposes. The suggested retail price is $99.99 for a 750 mL bottle.
Price per Drink (50 mL): $6.67
Nose: Floral and sweet with notes of caramel, vanilla, oak, chamomile, and almond.
Mouth: Caramel, vanilla, cinnamon, oak, and almond.
Finish: Medium length and warmth with lingering notes of cinnamon and oak.
Thoughts: As I said up top, this is delicious. I sipped on a bottle of last year's release over vacation (which was delicious and certainly added to the fun of a week on the Maine coast... and apparently is extremely available in Bangor—just FYI, I saw five bottles on the shelf), and this is even better. I love the sweet and floral nose. The mouth is sweet and rich, and the finish is warm and spicy. I'm a big fan and hope to find a bottle to put on my fancy whiskey shelf. This one gets a heart. I love it.
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As the media predicted last year, premium drinks brands were well placed to partner with Japanese ski resorts due to the country’s tourist scene. Now Nikka whisky brand has stepped up a new corporation with Park Hyatt Hotel. The Drinks Business reported in February that significant investment was being made in Japan’s ski scene. The […]
As the media predicted last year, premium drinks brands were well placed to partner with Japanese ski resorts due to the country’s tourist scene. Now Nikka whisky brand has stepped up a new corporation with Park Hyatt Hotel.
The Drinks Business reported in February that significant investment was being made in Japan’s ski scene. The goal was to turn around the market for après ski, which has been neglected for years
In Niseko, Chinese billionaire Richard Li has invested more than $500 million into the incredible Park Hyatt. According to reports, he plans to build another resort on the nearby mountain. He plans to raise the cost of ski lift tickets by 50% to increase the region’s reputation and prosperity.
Nikka Whisky Partners With Park Hyatt Hotel
As a result of the recent cash injection, most news media predicted that drinks brands would soon be lining up to secure listings in Japan’s 475 ski resorts. Nikka Whisky has joined forces with the Park Hyatt Niseko Hanazono becoming another such brand.
Nikka, which distills near the hotel is offering a range of exclusive experiences for Hyatt guests. These include an in-depth tour of its Yoichi Distillery and blending experience.
“We chose Nikka Whisky because of its deep ties to the region,” shared Paul Wright, general manager at Park Hyatt Niseko Hanazono.
This program involves a day trip to the distillery, culminating in a culinary pairing with Nikka whiskies back at Park Hyatt’s Robata restaurant. The hotel’s bar offers over 60 varieties of Japanese sake, as well as local Ohoro Gin.
“We’ve seen a clear rise in interest for locally sourced wines, spirits, and bar items,” he told Forbes. “Guests are looking for authentic regional connections through their beverage choices and appreciate the stories behind these local spirits.”
Currently, the hotel’s Robata restaurant serves international drinks brands such as Ruinart NV Brut Blanc de Blanc, Château Lagrange, Domaine Olivier Jouan, Hamilton Russell Vineyards, and Peccavi Estate.
Cook’s leadership is poised to elevate Wyoming Whiskey in the category, strengthening the brand’s commitment to crafting exceptional spirits that are a true expression of Wyoming’s rugged and pristine landscape.
Wyoming’s first legal distillery, Wyoming Whiskey, is proud to welcome Brendan Cook as its new master blender. With an extensive background in Scotch and Canadian whisky, Cook brings a wealth of experience, a refined palate and a passion for the spirit to his new role.
Cook succeeds the esteemed Nancy Fraley as master blender. Since officially joining the Wyoming Whiskey team at the end of 2023, Cook has immersed himself in the whiskey-making process at the distillery in Kirby, Wyoming. His new residence in Kirby has allowed him to implement a year-round sampling procedure and daily cask monitoring, ensuring consistency and quality. This hands-on approach has provided Cook with a deep understanding of what’s happening with the spirit on a daily basis and how Wyoming’s extreme temperature fluctuations and unique maturation environment impact the final spirit. Reflecting on this process, Cook shares, “Being based in Kirby allows me to closely monitor the maturation of our casks week by week, month by month. This proximity allows me to personally evaluate their progress and sample the spirit, which enables us to strategically move casks at just the right time and fine-tune our new blends.”
Cook’s extensive experience with diverse cask types equips him with a deep understanding of how to amplify and balance the flavors in whiskey. He is eager to apply this expertise to Wyoming Whiskey’s future expressions, with a vision of showcasing the distinct characteristics of Wyoming’s environment in every bottle. Cook’s first completed expression as master blender was Independence Rock, Wyoming Whiskey’s annual Wyoming-exclusive bourbon, released in July 2024. This expression marks the beginning of a new chapter for Wyoming Whiskey, one that will continue to highlight the state’s unique terroir under Cook’s expert guidance.
Cook’s leadership is poised to elevate Wyoming Whiskey in the category, strengthening the brand’s commitment to crafting exceptional spirits that are a true expression of Wyoming’s rugged and pristine landscape.
Highland distillery Glenfarclas added the third entry in their annual decanter series – a rare 24-year-old single malt that was filled on New Year’s Day at the turn of the millennium. Glenfarclas 2000 was bottled at 47.7% alcohol by volume [95.4 proof] and is contained in the usual Scottish made Glencairn crystal decanter. Only 600 […]
Highland distillery Glenfarclas added the third entry in their annual decanter series – a rare 24-year-old single malt that was filled on New Year’s Day at the turn of the millennium.
Glenfarclas 2000 was bottled at 47.7% alcohol by volume [95.4 proof] and is contained in the usual Scottish made Glencairn crystal decanter.
Only 600 decanters of Glenfarclas 2000 are being made available for price points between $505 and $615.
The other day, Rosemary and I were out and about and we stopped in at Angel’s Envy Distillery. I wanted to pick up a bottle of their new Bonded Bourbon. While in the gift shop, I also saw that they… Continue Reading →
The other day, Rosemary and I were out and about and we stopped in at Angel’s Envy Distillery. I wanted to pick up a bottle of their new Bonded Bourbon. While in the gift shop, I also saw that they... Continue Reading →
In the new issue of The Bourbon Country Reader, I try to put a positive spin on the ghastly decision by Brown-Forman to discontinue its programs to promote diversity, equity, and inclusion (DEI) at the company.Brown-Forman owns Jack Daniel’s and …
In the new issue of The Bourbon Country Reader, I try to put a positive spin on the ghastly decision by Brown-Forman to discontinue its programs to promote diversity, equity, and inclusion (DEI) at the company.
Brown-Forman owns Jack Daniel’s and several other leading spirits brands. It is one of the Big Four, who make about 70 percent of America’s whiskey.
The decision is ghastly because Brown-Forman caved to right-wing extremists, specifically one Robby Newsom, who goes by the name Robby Starbuck. He threatened to call for a boycott of Jack Daniel’s like the one that devastated Bud Light.
So, what’s the positive spin?
It’s not so much positive as it is a clarification of who this decision harms. One problem with opponents of diversity initiatives is their misrepresentation of what DEI is and does. DEI as practiced is not what they say it is. They claim it harms more qualified white male candidates by giving jobs to less qualified ‘diverse’ candidates, i.e., women and people of color. That isn’t true, but Newsom and his supporters don’t care. Opposition to DEI is a proxy for their white supremacy agenda.
In this issue of The Reader, I describe my personal experience working on DEI for a major American retailer, not in the beverage alcohol business, and I explain why Brown-Forman's decision will primarily harm Brown-Forman. I don't usually use the first-person voice, but I do here because I'm writing about my personal experience, including with Brown-Forman, which spans 40 years.
Also in this issue, we ask the question "Did a Bourbon Family Murder Inspire the Song 'Careless Love'?" I'll tease this one a bit more in a few days. If you enjoy "true crime," it's quite a tale, and it will take more than one issue to spin it all out.
Proudly anachronistic, The Bourbon Country Reader remains paper-only, delivered as First-Class Mail by the United States Postal Service, which is not allowed to deliver bourbon but can handle this.
A six-issue, approximately one-year subscription is just:
If you prefer to pay by check, make it payable to Made and Bottled in Kentucky, and mail it to Made and Bottled in Kentucky, 3712 N. Broadway, PMB 298, Chicago, IL 60613-4198. Checks drawn on U.S. banks only, please.
Wes Henderson is joined at True Story by his six sons, continuing the legacy of his father, Lincoln Henderson, who was responsible for creating some of America’s most beloved spirits.
The new whiskey products are brought to you by third-generation distillers responsible for producing some of America’s best-known spirits.
A new chapter in American Whiskey history begins. Wes Henderson, Bourbon Hall of Fame inductee and co-founder of ANGEL'S ENVY® , has created a new whiskey company, Saga Spirits Group, and is launching a new portfolio of premium whiskey under the brand True Story.
True Story combines timeless tradition with modern innovation. Leveraging decades of experience, the unique process and finishing techniques create sophisticated and distinctive whiskey.
The True Story legacy begins with:
True Story Finished Bourbon, a 90-proof Kentucky straight Bourbon whiskey aged five to six years in charred American white oak barrels. The Bourbon is finished in White Moscatel casks, a fortified wine, for up to six months, highlighting notes of white exotic fruits and florals that create a complementary sweetness to the whiskey.
True Story Finished Rye, a 100-proof blend of straight Rye whiskey with a tasting profile of sweet raisin, cinnamon, black pepper, caramelized sugar and French oak. Initially aged five to eight years, the liquid is then finished for two to twelve months in Brazilian Amburana hardwood to add notes of spice and matured in Pedro Ximénez (PX) and Oloroso Sherry casks to draw out raisin and dried fruit notes that combine for a perfectly balanced final profile.
The packaging is unlike any on the market. The finished bourbon is in an all-black matte hexagonal bottle, and the rye is in an all-white hexangular bottle. The sleek, minimalist bottle design stands out on a back bar, allowing the quality of the spirit to speak for itself.
“Our family's roots are deeply intertwined with the rich heritage of Kentucky and Whiskey," said Wes Henderson, CEO and Founder of True Story. "We founded True Story to create a space where people can 'pull up a chair,' share a drink, and connect over stories. Whether you're a seasoned whiskey drinker or new to the experience, we believe every bottle holds a unique story waiting to be told."
Wes Henderson is joined at True Story by his six sons, continuing the legacy of his father, Lincoln Henderson, who was responsible for creating some of America’s most beloved spirits.
“We’re committed to crafting spirits that stand the test of time,” said Kyle Henderson, Head of Production at True Story. “True Story is a testament to our dedication to quality. From carefully selecting ingredients to the meticulous blending process, every step is taken with the utmost care to ensure a truly exceptional product."
Whether you prefer your whiskey neat, on the rocks, or mixed into cocktails, True Story offers a smooth and satisfying experience that's sure to please. A 750ml bottle of True Story Finished Bourbon has a suggested retail price of $59.99, while True Story Finished Rye is suggested to retail for $69.99.* Both will be available on TrueStoryWhiskey.com and at select Kentucky and Tennessee retailers starting October 10.
Templeton, a flagship whiskey brand of San Diego-based spirits company Infinium Spirits, has partnered with multiple distributors this year alone to expand its distribution across Europe with its Bourbon, Rye, and other whiskey selections. According to Spirit Business, Templeton is now available in the Czech Republic, Poland, Germany, Switzerland, Liechtenstein, Kazakhstan, and Israel. The company […]
Templeton, a flagship whiskey brand of San Diego-based spirits company Infinium Spirits, has partnered with multiple distributors this year alone to expand its distribution across Europe with its Bourbon, Rye, and other whiskey selections.
According to Spirit Business, Templeton is now available in the Czech Republic, Poland, Germany, Switzerland, Liechtenstein, Kazakhstan, and Israel. The company has also secured distribution agreements with Fine Brands in Sweden and Bar Media in Croatia and Slovenia.
Victor Kujawski, international commercial manager at Infinium Spirits, reflected on the expansion: “We are delighted to work with such strong partners in these markets.
“As American whiskey is growing around the world, it is a great opportunity for Templeton to continue developing internationally and comes in line with the launch of our new releases, Fortitude Bourbon and Midnight Rye, which complete a rich and wide range of rye whiskies, a category which is experiencing a revival with growing demand from consumers.
“We believe Templeton can become a major player in the American whiskey segment globally.”
Templeton Forges New Distribution Partnership
As part of its expansion, Infinium Spirits partnered with Helsinki Group, a large producer and distributor, to launch its flagship whiskey in the Czech Republic earlier this year.
During the first months of the collaboration, Helsinki Group’s CEO Martin Nemec said, “We are pleased to have Templeton in our portfolio and be able to distribute the brand there.”.
“Templeton has a distinctive charisma, both in design and the whiskey itself. The brand’s personality is strong, it has its unmistakable path, and it stands out well against the competition in the market. We are delighted to work with Templeton and offer customers the great products we believe in.”
In July, The Last Port took over the distribution of Templeton in Poland.
Rafał Nawrot, product manager at The Last Port, stated: “At The Last Port company, we are extremely pleased with the fruitful cooperation with Infinium Spirits. Thanks to this partnership, we can provide our customers with the highest quality product, Templeton Whiskey, meeting their needs and expectations.
“Our first joint activities are already bringing results, and we are optimistic about the further development of this relationship and achieving success in the Polish market.”
