A quick small of this whiskey, and there’s no question about how it was finished. The nose is stuffed full of juicy apples. The Calvados barrel influence is big and bold without overdoing things. The juicy apple is mixed with brown sugar, caramel, and oak, resulting in a well-based aroma…
Doubtless, some will like these gentle sippers, but they’re too gentle for my preference. They lack the backbone a barrel can provide and the magical flavors great oxidization deliver to dazzle.
The price point is nearly disqualifying. And I thought about it for quite a while. But it is an enjoyable older bourbon, and if you can manage to score a half ounce at whatever bar these end up at, it’s worth a try, if only to see what Dickel thinks deserves this price tag.
A quick whiff of the nose, and there’s no denying this is a rye whiskey reporting for duty. It has all the classic hallmarks of a high rye mash bill rye whiskey from MGP–candied fruit, bright rye spice, caramel and juicy fruit.
Pour this one for those who care about their bourbon but not their budget. The nose, taste and finish are classic MGP, which longtime bourbon drinkers will enjoy immensely.
There’s nothing wrong with drinking low-proof bourbon. It’s just not my thing. But if I were to consume bourbon at the minimum bottle entry proof allowed, Brother’s Bond flavor profile would be more than acceptable– even if the price is not.
What’s most intriguing about this bourbon is its lack of sweetness. A glance at the mash bill shows it’s limited to 51% corn, which explains a lot of it since it’s roughly 25% lower than most bourbons on the market. I can’t decide whether I like that reduced sweetness, but it’s got my attention.
I’ve never been a fan of the children’s vitamin note common to whiskeys made there, and I assumed this would bring more of the same. It didn’t. This is a delicious whiskey with unique virtues appreciated in its aromas and flavors.
I might recommend making this your only pour of the night or at least your first. It’s a bourbon unlike most anything else on the shelves and requires, dare I say, deserves, some devoted attention.
Perhaps the big question for most is whether the whiskey is noticeably influenced by its journey to and rest in England. For me, at least, the answer is no. It tastes like a 6-year-old bourbon should–like any bourbon aged here for six years would taste.
