On the nose, there is every classic Old Forester aroma: a little acetone and banana, citrus peel and deeply charred oak. Juicy Fruit Gum is all over this, as are surprises like a chocolate-coated cream-filled donut, candy bar (nougat and milk chocolate), nutmeg and cocoa powder.
I was asked to pick a few favorites for Bourbon & Banter readers who will be attending this sold-out event. The list below is not in order of picks liked best, rather it partially reflects the order in which we visited distilleries to taste them.
This bourbon just never runs out of gas. Every sip is a revelation, a new view into a complex whiskey providing countless vistas.
Loads of baking spice, blackberries and cooked stone fruit cruise in on a wave of honey and an undercurrent of oak. It’s sturdy but not fire-breathing hot as the nose suggested it would be.
This feather-light whiskey is a malt drinker’s bourbon, which, based on conversations I’ve had with Zamanian, who is a Scotch lover, may well be what he was after.
But that’s not as fun as pointing to that classic nose of bubble gum, dried flowers and fruit pastries. The barrel has a say, of course, introducing spice and tannin sotto voce, while letting tropical fruit and bruleed sugar speak a bit louder.
We have zero plans to build and sell the distillery. We want to own and be a part of it for a very long time.
Suavecito was created for tequila-curious drinkers who want spirits that are “smooth” and without “the burn.”
Outside a faint tropical fruit note, the nose isn’t recognizable as Old Forester. I’ll be fair: Its aromas are solid: light and floral and slightly candied. Then, it moves to sherried notes like golden raisins, honey and baking spices.
In the past decade, American distillers have turned to unique cooperage to differentiate their whiskeys. In some cases, it’s worked wonderfully, especially when real experts in the management of maturate and blending are pulling the levers.
