But there’s a lot more going on, and much of it is packed into that aforementioned density: bitter cocoa, huge allspice aroma, rickhouse and freshly dumped barrels. A glass of this could open up continually and reveal itself further easily for an hour.
If Grace Kelly could come back as an elegant whiskey, this would be it. If you could liquify gold and consume it, this is how it should taste. It’s 14 karat color backs my strained metaphor.
Dad had never really talked to me more than 15 minutes! But he spent a whole afternoon with me. I thought, “Dad can speak in full sentences! He’s good at his job. He’s passionate.”
The nose is a simple pleasure and delicate in every respect: nicely floral and tropical fruity, a little honeyed, a splash of rosewater and candied violets.
The nose finds soft aromas of fresh plums and peaches before brighter aromatics such as citrus and cedar move in. The expected rye guys–dill and spearmint–arrive later.
It finishes warm and hangs around a long time. Judging by its light color and lean mouthfeel, it’s about 5 years old, which would explain its lack of complexity.
The nose starts off nutty (think cracked, toasted wheat) before a whiff of orange marmalade arrives. Caramel and campfire balance each other before sweet corn, golden raisin and honey join the party.
But does such enthusiasm truly reflect the health of the bourbon category? Are events like the Bourbon Festival and WhiskeyFest and myriad other whiskey-centric events around the country truly indicative of the category’s health?
This is a dense bourbon, and deep, dark oak tones dominate and before cooked stone fruit, dried figs and baking spices roll across the palate, sweetening the whole.
“These are not delicate little Scotches–and I love delicate little Scotches. But this is fat ass Kentucky-style whiskey.”
