![]() The nose has lots of rye and those great old sandalwood notes that old ryes tend to have. Stitzel Distiller Distilled Fall 1932 Bottled Fall 1940 Medium -> Very sweet butterscotch and nutmeg, almost egg nog-like in delivery with some oak.īottled in Bond, Bottled by Frankfort Distilleries, Produced by Jefferson County Distillery Co. Rum spice, candy corn, dark fruit candy, butterscotch, fruit oil, grain, nutmeg and oak.īrown sugar, nutmeg, grain, candy corn, butterscotch, vanilla custard and bits of oak and menthol. If anything, the rum is maybe a bit too influential, making it a tad too sweet, but all in all, it's a successful and interesting whiskey. It had all of that LDI brininess but the rum cask influence tempered it and added a sweet counterbalance. This was a really surprising and fun one. The finish is a perfect balance of sweet rum and the briny rye. It starts with vanilla, then a touch of mint, and then the rum sets in with fresh cane sugar juice. ![]() On the palate, I expected the typical burst of rye similar to the nose and readily found in other LDI ryes, but no, something different. The nose is pure LDI, mostly mint with that slight whiff of pickel juice and some juniper notes, like a dirty martini made with pickle juice instead of olive juice. Raisiny dark fruit, cocoa, peanuts, spice, oak and fruity candy.ĭistilled at MGP in Indiana and finished in Carribbean rum casks. Oak, dried berries, raisins, peanuts, baking spices and a tad biscuity. Middle has wine and dried tropical fruit mix and a sour grape note. ![]() T: Perfumed oak and vanilla initial, very light and easy to drink. Very perfumey with butter crackers and peanuts on the nose. N: honey and floral/heather, wheat bread, light nose. I feel like this is what you'd get if Balvenie set out to make a bourbon. To be honest, there are elements that remind me of a good midlevel sherried scotch. The port is all over it with sweetness and a rich wine note, but it doesn't have a grapey thing happening like some wine-finished bourbons can (Woodford Sonoma). There's some port hanging on as well as some slightly dry wood, but it doesn't go bitter. This is where the bourbon presents most strongly - the black cherry, earthy notes, a hint of vanilla. Light pepper.į: Warming initially but then it settles down. Definite wine, berries and fruit, some wood over time. Somewhat dry, with a little bit of pepper and medium wood. N: Semi-strong alcohol upfront with plenty of wine. I should disclose that light and floral is not, generally, my favorite flavor profile. The port is most evident in the late palate into the finish, where it really shows, so much so that the finish recalls port finished Scotch.ĭecent though not particularly complex. The palate is also very floral and perfumy. There is a light woody character that underpins the whole flavor.Ī medium finish of green apples and malt that fades to malty graham cracker.Ī SOURCED bourbon finished in 60-gallon ruby port barrels made from French oak and imported directly from Portugal. Starts out with an incredible amount of vanilla and then moves to malt, raw sugar cane, hint of caramel and a very light orchard fruit. The fruit is more of a tropical fruit and runs through the whole scent. If I had only 2 words to describe this aroma it would be vanilla fruit, but I don’t so I’ll also mention that it has some distinct malt, banana, apricot, coconut and a mild earthiness. The finish has a lingering burn but the actual flavors disappear quickly. A salty oakiness takes over after a second or two. Vanilla cherries and loads of honey on the nose. ![]() I would put it in the standard malt category of the Glenfiddichs and Glenlivets. This is a very nice, straightforward malt with notes of malt, hay and grass. Finishes malty and dry with a little spice. Mid-palatte is thin and mostly of red fruit candy and a slight sour note fades to warm tobacco leaf and Fig Newtons. T: Nice malt with a sherry & oaky influence, but light and on the candy side. Raspberry Jello-O topped with whipped cream. N: Red Jolly Ranchers, vanilla cake batter, ripe bing cherries, and a bit of dark chocolate. Not offensive, but I can't help but think that Balvenie did the doublewood thing a little better. ![]() Palate:little bit of oatmeal with a wood finish finish (ie, it finishes like a wood finish) Better than the 12 year and not much more expensive. Nice sherried malt with some grassy/hay earthiness that comes forth in the finish. Some apricot and sugar sweetness on the palette. This had some mild sherry in the nose, a little dried fruit, mint. Warming and citrusy, reminds me of Chivas Royal Solute, but not as good. ![]()
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