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.
Remus Gatsby Reserve leads with aromas of caramel, candied dark fruit and saddle leather, with slight brown sugar and very sweet candied notes.
Loads of tropical fruit and lilac lead on the nose followed by orange lemon zests and a hint of dried grain. The deeply toasted oak reminds you that a 13-year-old bourbon makes up the bulk of this blend.
It’s a lovely blend that I’m continuing to enjoy well after writing this review. In fact, I think I’m enjoying this blend more than when I drank its respective components alone. Proof once again that sometimes, 1+1 does equal more than just 2.
Despite an MSRP jump of $50 from last year’s already wallet-wounding price point, it’s still a helluva bourbon. It’s also priced to claim a piece of the secondary market pie.
I have to say that of the three expressions, Boston tastes and smells the oldest. The aroma is dense and wood-driven, with notes of rick house, baking chocolate, and damp tobacco.
