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.
No one is going to be disappointed with this one. It’s not quite the flavor bomb from earlier this year, but what it lacks in potency it more than makes up for in approachability.
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.
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.
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.
Suavecito was created for tequila-curious drinkers who want spirits that are “smooth” and without “the burn.”
It’s incredibly rich on the palate, coating, deeply honeyed and full of golden raisins. The second sip is slightly mineral with a dash of white pepper and miles dulces, the “sweet honeys” dripping from the agave when roasting.
Since I prefer rye bourbon to wheat bourbon, I was excited to taste a high dose of rye in a single pour. On the nose, it’s all classic KB bourbon: deep caramel, cooked stone fruits, citrus, oak and spice.
The texture is velvety soft and slightly drying, an elegant blend that would go well with any course of a meal or just on its own and served neat. The finish is light, lingering and warm. The whole left me reaching for another splash before heading off to bed.
