The aromatics are loaded with chocolate and nuts–think Baby Ruth candy bar–followed by freshly ground baking spices, hard cherry and orange candies and toasted oak. Mizunara oak sweetens and polishes the bourbon.
We all know the song, “Sugar Sugar” well, this nose is all honey, honey. The underlying bourbon is present, but it doesn’t stand up to the big dose of good quality bee nectar.
Loads of caramel envelop vanilla, cinnamon, charred marshmallow and dried roses. Subsequent sniffs deliver spice that hints at a more powerful presentation than claimed in its 109 proof.
Here we have two rums that, despite aging 15 years and 25 years in oak, remain incredibly fruity, nicely funky and bargains at $90 and $199, respectively.
This is super approachable with light caramel, summer fruits and lightly toasted oak bringing up the rear. Let this pour roam every nook and cranny of your mouth to pick up subtle cinnamon and buttery pound cake.
This bonded bourbon dazzles with fruit and spice and honey and a little pepper. It’s also surprisingly weighty and rich for only 100 proof, and it’s well balanced. Its complexity outdoes many of its peers’ and would shame many older bourbons.
Any whiskey fan would love this: something that’s a little off Michter’s bulletproof whiskey flavor profiles; a serendipitous and delicious innovation.
This is a super unique whiskey that pushes and pulls your memory of American single malts–even those from Scotland–to and fro in an attempt to align and describe them. But broadly speaking of whiskies in general, this is its own animal.
Just another great release from Hard Truth. That this distillery, without any bourbon heritage or family distiller history just keeps on cranking out great bottle after great bottle never ceases to amaze.
Everything that’s good about Heaven Hill bourbon is in this bottle: caramel, honey, cooked apples, vanilla taffy, sharp spice and toasted oak.
