Bourbon Classic Weekend Part One: A Trip To the Evan Williams Bourbon Experience

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So as I mentioned before, Jen and I had an amazing time at the second annual Bourbon Classic last year (for a recap of 2014, please read Part One and Part Two here), and decided to return to Downtown Louisville for the event again last week.  Tickets were purchased, hotel reservations were made, and last Friday, we made the drive down from Detroit.

We arrived midday and, since the Classic doesn’t begin until 7pm, looked to enjoy a little more bourbon culture prior to the main event.  We were staying at the 21c Museum Hotel close to the event, so we decided to stay close and check out the Evan Williams Bourbon Experience that opened in 2013 right on Main Street.

No, it's not real bourbon - the lobby of the Evan Williams Bourbon Experience

No, it’s not real bourbon – the lobby of the Evan Williams Bourbon Experience

The Evan Williams Bourbon Experience is part of the official “Kentucky Bourbon Trail,” but it is not a distillery.  Rather, it’s a sort of museum dedicated to the history of Evan Williams Bourbon – and whiskey in general – in Louisville.

A tour of the EWBE starts with a short film.  Wall sized projection video is a very big part of the EWBE, and it starts with a bit of background about the bourbon namesake, Evan Williams, himself.  Williams, as the legend goes, was the first commercial whiskey producer in Kentucky, settling in Louisville and starting there.  Like so many of the ‘facts’ around the history of bourbon, the details of William’s life are less than clear, and they are presented in a less than canonical way.

Rather, the show sets the stage for a walk through ‘Louisville past.”  The short film explaining the importance of Louisville as a port (and stopping point on the Ohio River) leads to a room showing what the small town of Louisville might have looked like in 1800, when the whiskey business was just starting in earnest.

This is the ‘experience” part alluded to in the title – Evan Williams Bourbon is actually made at Heaven Hill distillery nearby, before being bottled in Bardstown, KY.  It is not actually made at this location – the Evan Williams Bourbon Experience is more of a beginner’s guide to bourbon.

That said they have created a very small micro distillery, that illustrates the wall-scale, step-by-step “How Bourbon is Made” multi media presentation.  Approximately one barrel of whiskey is created there a day, and tour participants are encouraged to sign  the guest book to be alerted when the whiskey of their visit day is matured.

The Heaven Hill Experience Micro-Distillery

The Heaven Hill Experience Micro-Distillery

Subsequent floors (exhibits) show the 1800’s distilling equipment and methods, which serve as a good intro primer to how bourbon is made.

The upper floors focus on Louisville, and Bourbon, through the eras.  A nineteenth century saloon is recreated.  The third floor showcases the “Bottled-In-Bond” Act and it’s importance at the time.  Some Prohibition-era bottles are displayed, along with some recreated era-appropriate storefronts.

Finally, the tour resolves in a tasting of different Heaven Hill products – we had Evan Williams, Evan Williams Single Barrel, and the wheated bourbon Larceny – in the recreation of a 1960’s bar where we learned about the history of Heaven Hill, and by proxy, the Evan Williams brand.  We exited through a gift shop, and our time at the Evan Williams Bourbon Experience was done.

All in all, it was a pleasant way to spend an hour – the cost wasn’t prohibitive, and it was fun.  It certainly wasn’t as in-depth as an actual distillery tour, but in fairness, it didn’t claim to be.  What it certainly did do was serve as the perfect primer for the main event – The Bourbon Classic!

scrooge

A text exchange between myself and friend/bourbon enthusiast Josh McAllister…

 

Dan’s Bourbon of the Week: Elijah Craig 12 Year Barrel Proof

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It may only be Wednesday, but it feels like it has been a full week already, and there’s plenty more to come!  In Michigan, we are steeped in snow and in the midst of another Polar Vortex, but we are not alone – a good swath of the country looks to be frozen along with us.

One place it’s not frozen is Florida, which is good because it’s Spring Training time!  My Tigers have a few new faces (Cespedes, Gose, Greene and Simon), a few question marks (the rotation) and some injuries to see through, but few things can bring warmth to a sub-zero winter day like the thought of baseball.

This is also Bourbon Classic week, and  I will be going for my second year.  We had a wonderful time last year, sampling the wonderful dishes and drinks, and I am looking forward to it again.  I just wish it was a tad warmer in Kentucky…

So what to drink when the weather is so very cold?  How about trying something Barrel Proof?  And that’s exactly what I did, with a glass of Elijah Craig Barrel Proof!

Dan's Bourbon of the Week: Elijah Craig 12 Year Barrel Proof

Dan’s Bourbon of the Week: Elijah Craig 12 Year Barrel Proof

The most recent issue of Elijah Craig Barrel Proof is it’s sixth offering, although I haven’t been fortunate enough to run across the earlier five myself.  It is also the highest proof, at a little over 140.  No laughing matter here.

Heaven Hill barrels this direct – no char filtering – and it shows in the color.  Even in the bottle, it’s a very deep brown.  They have accented that with a dark label, and it is just distinctive enough to set it apart.  I have respect for 12 Year Elijah Craig, even if it’s not my first choice (it is, however, my first choice in baking – it’s spiciness adds much to pies, cookies and chocolates!). How would this one fare?

Dan’s Take:

The deep, dark amber-brown color of the pour lets you know right away that this is not a light and breezy pour.  But what really amazed me was the nose – a 140 Proof glass should burn, but this most certainly does not.  There are many wonderful, unique and often, sweet aromas in this glass.  Rich vanilla, caramel and the smell of warm baking, like a gingerbread man iced with maple frosting.  Does that sound unique?  It surely shocked me – there was no great burn, just the wholly unique smell of sweet baking in a wood fired oven.

The taste brought me back to earth and how.  The tip of the tongue held that sweetness of caramel before the proof hit.  In baseball, a pitcher might throw a fastball up around the batters shoulders to brush him back a bit, or get him to swing wildly at an eye level pitch – the ‘high heat.’  This drink is the ‘high heat,’ and the first sip admittedly knocked me back for a second.  The nose had lulled me to sleep, but 140 proof woke me up fast.  I caught my breath and tried again – slower this time.  There is a slightly burned sugar taste, brown sugar to be more specific.  Wood weighed in heavily, but not overwhelmingly, as the toasted oak blended well with the toffee, maple flavors.

(I handed it to Jen to sample, and she agreed with me on both the taste, and the kicks-like-a-mule effect of drinking too large a sip!)

It has a long finish, and a whole lot of burn.  THe wood is probably strongest in the finish, and I’ll admit, it went on a little too long for me.  Such a high proof leads to a long finish, and this one left traces of oak, alcohol bite and burnt toast on my palate for minutes.

So how do I rate it?  I thoroughly enjoyed it – not unlike a roller coaster that gives you a great start, but maybe by the end you wish was a little bit shorter, this version of the Elijah Craig Barrel Proof is a great ride.  I look forward to trying other, varied proof versions.

Dan’s Rating: 8.7

Dan’s Bourbon of the Week: John J. Bowman Single Barrel

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With all of the discussion and debate that swirls around “sourced” whiskey – whiskey produced in a facility not owned and operated by the bottler and/or brand name on the bottle – it can too often go unsaid that there are two different ways a whiskey can be sourced.  The first and often more controversial way is when a bottler or brand name purchases mass-produced barrels of an indiscriminate recipe distilled and aged at one of the larger distilleries and puts it out to market with less-than-transparent information.  The ‘artisanal‘ bourbon that is really 3 year old sourced Indiana rye, or the fancy bottled and elaborate storied family recipe that is actually excess barrels purchased from an unnamed distributor.

This form of sourcing can be harmless – I’ve enjoyed many sourced and mysterious bourbons.  But it can also be a gimmick, and there are many overpriced, underwhelming bourbons on the market made from a basic recipe by a bulk manufacturer and bottled with a ‘family heritage’ story and a hefty price tag.  Its unfortunate, and gives sourcing a bad name.  Legendary bourbon blogger Chuck Cowdery calls them “Potemkin Distilleries” and on the whole, I concur with his opinion: failure to demand transparency in what we drink only encourages others to be (at the least) disingenuous or (even worse) underhanded.

The other way whiskey can be sourced is much more interesting.  This form of sourcing involves a distiller, NDP, or brand having their recipe distilled to their specs at a larger distillery.  For example, everyone knows the name Pappy Van Winkle, but Pappy is distilled by Buffalo Trace to spec – the same as John J. Bowman.

John J. Bowman’s distillery (The A. Smith Bowman Distillery) is most interesting, because they are, in fact, a distillery.  They are owned by Sazerac, the same as Buffalo Trace (and Blantons and Taylor and Stagg and etc).  They are in Virginia, not Kentucky, and have been at the current location in Fredericksburg, since 1988.

What makes their process so different is that they have Buffalo Trace do the first distilling, to make the ‘White Dog’ corn whiskey.  Then the distillate alcohol is shipped to Bowman, where they distill it two more times.  Then it is barreled, stored and aged.  I have even read that the barrels are stored upright, which is again very different.

So how is this Virginia Straight Bourbon Whiskey?

Dan's Bourbon of the Week: John J. Bowman Single Barrel

Dan’s Bourbon of the Week: John J. Bowman Single Barrel

Dan’s Take:

John J. Bowman Single Barrel comes without an age statement, a barrel or bottling number, or any other indicators that would allow me to match this single barrel with any others.  Its unfortunate, because there is much about this whiskey I would like to find again!  The bottle itself is quite lovely, with its image of Col. John J. Bowman exploring Kentucky on the back.  It’s no slouch at 100 Proof.  I just wish I knew a few specs.

The nose is fantastic – caramel, vanilla, oak, and a soft corn.  It was a sweet nose, and as the soft corn gave way to the oak and wood, I almost couldn’t help but forget it was the dead of winter and think of soft campfire and roasting corn.

The taste was as smooth – a thick texture, with a great sweetness up front, but never overwhelming.  Again, vanilla, and a vanilla almost sugary and frosting like on the front of the tongue, while the thick mouthfeel showed off a rich woodiness blended with a slightly tart citrus.  Orange and a tiny bit of raisin, before resolving to a smooth finish of cinnamon, walnut and dry oak.

A second sip showed me a bit more of the rye – along with the cinnamon, there was a hint of clove and even a bit more of that raisin, roasting corn taste.

I found the John J. Bowman Single Barrel to be outstanding – a wonderful sipping bourbon, and a nice addition to the regular rotation.  Most impressive. I can see why it’s competition scores have seemed to rise ever year.

Dan’s Rating: 8.7

Dan’s (not quite) Bourbon of the Week: Parker’s Heritage 8th Edition – Wheat Whiskey (13 Years Aged)

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The past few years, I have largely sat out the fall release extravaganza in the bourbon/whiskey world.  Following them online can be great fun, but knowing so few would make it to Michigan precluded me from searching for them.  Outside of the obvious Pappy Van Winkle and Buffalo Trace Antique Collection releases being hard to find, rarely have I seen an Old Forester Birthday Bourbon, a Parker’s Heritage or a Elijah Craig 21-22-23 on shelves here in the great Mitten state.

THis year was different, both in selection and my personal hunt.  I decided to go after more of this year’s fall releases, and was pleased to find that many more were coming to Michigan, albeit in very very small numbers.  And earlier this month, when the Bourbonr Blog posted their poll winners for the best of the 2014 Fall releases, I was proud to say I was able to hunt down half of them, including 5 of the top 10.

So now it’s time to start sampling them, and I opened with an absolute doozy – the 8th Edition of Heaven Hill’s Parker’s Heritage, a 13 year old Wheat Whiskey.  And in a word, wow.

Dan’s (not quite) Bourbon of the Week: Parker's Heritage 8th Edition - Wheat Whiskey (13 Years Aged)

Dan’s (not quite) Bourbon of the Week: Parker’s Heritage 8th Edition – Wheat Whiskey (13 Years Aged)

The Parker’s Heritage label was started by Heaven Hill in 2007 to pay tribute to their Master Distiller Parker Beam.  Parker Beam (and yes, he is of the Jim Beam family) has been with Heaven Hill since 1960, and been the Master Distiller there since 1975.

The first Parker’s Heritage, in 2007, was an 11-year old cask strength.  Every fall since then, Heaven Hill has issued another limited edition, small bottling of a unique whiskey to pay tribute to Parker.

This year, it is a 13-year old Wheat Whiskey, made from the initial barrels of Bernheim Wheat Whiskey.  Bernheim is bottled at 7 years old, so this years P.H. has an extra six years in the barrel – and these barrels were on the top floors of Heaven Hill Rickhouse Y. It has a minimum of 51% soft winter wheat in the mashbill, and to top that off, it was bottled at cask strength and without cold filtering.  This years Parker’s Heritage is the closest thing you can get to drinking it straight from the barrel.  But how was it?

Dan’s Take:

The nose jumped out at me with a real serious burn. And why not – at 127.4 proof, it had better! I let it sit for a minute and tried again, but it was still hot and not giving away anything.  A little water and things were looking up.  There was a deep honey and caramel, and a tang of what I would describe as citrus.  The wood notes were muted, but I got a hint of baking spices and even a fresh biscuit-like smell.

The taste was outstanding.  The first sip was heavy in the oak and baking spices I would expect from, well, a cask strength 13-year old wheat whiskey.  But unbelievably smooth.  The wood taste wasn’t tannic either – there wasn’t a bitterness, just a smooth woodiness and spice.  The sweeter tastes – vanilla, a touch of toffee candy – swirled around as the thick pour subsided into a soft but lingering finish full of cinnamon and clove, and again a biscuity goodness.

The first taste was so good, in fact, that I dove directly into another – and again, it was fantastic.  To have such a sweet nose, a complex taste full of character but not overpowering with bitter or tannins, and a medium, smooth finish that ends dry like coconut and oak, but not harsh in any way.

The Parker’s Heritage 8th Edition is one of my favorite whiskies of all time.  Perfectly blended and delivered.  It just makes me all that more sad that it will not be available again.  Well done, Heaven Hill.

Dan’s Rating: 9.5

Master Distiller Parker Beam was diagnosed with ALS, or Lou Gehrig Disease, several years back.  In addition to a portion of Parker’s Heritage sales going to ALS research, you can visit his ALS Promise Fund page here, and support a great cause for a legendary man.

The incomparable Ernie Banks

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I, along with so many others, was saddened this weekend to learn about the passing of Ernie Banks.  Banks, “Mr. Cub,” passed away on Friday at the age of 83.  Growing up, I loved the stories of Banks and his absolute love of the game. He was undoubtedly one of the greatest of all times, and as so many have said, he will be missed.

It’s a great day for baseball.
Let’s play two!

http://www.npr.org/v2/?i=381529306&m=381529307&t=audio

Ernie Banks - Mr. Cub

Ernie Banks – Mr. Cub

My write up of a trip to Wrigley Field here.

Dan’s Bourbon of the Week: Detroit City Distillery Two-Faced Bourbon

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Rough week here in the “D,” losing Max Scherzer to the Washington Nationals.  It’s bad enough they fleeced us on the Doug Fister deal a year ago, now they are just getting greedy.  I’m especially sad to see him go, because aside from being a Cy Young Award pitcher, he was a fellow Mizzou guy.  Oh well, sounds like the perfect excuse to go and drink the troubles away.

And there are increasingly more and more places to partake of the finer things (namely whiskey) as the “bourbon boom” continues.  Here in Detroit, we have become home to several start-up distilleries.  In the next couple weeks, I’ll discuss them – and their corresponding tasting rooms – at greater length.  This week, I ventured to one of the hipper new distilleries – the Detroit City Distillery.

The Detroit City Distillery opened last year in Detroit’s historic Eastern Market.  Only the second licensed distillery to open in Detroit in 80 years (the first was Two James, which we will discuss soon), it was the brain child of a group of close friends with a passion for booze and urban revitalization.

They began by distilling their own vodka and whiskey, as well as preparing for gin, which will be out ‘soon.’ But what about bourbon?

Bourbon is one of the trickier offerings for any start-up distillery.  There are laws and rules regulation how bourbon has to be prepared, aged and bottled.  I won’t break them all down here (a good explanation can be found here), but the hardest one is the aging.  For a bourbon to be called “straight bourbon,” it has to have spent at least two years in the barrel.  If it’s younger than four years, it must have an age statement on the bottle.  So to make bourbon, a new distillery has to sink the money into storage, and barrels, grains and equipment and…wait.

There are, of course, ways around this.  The most popular way is to “source” bourbon, buying from another (often mass quantity produced) distiller and bottle/label it with the new brand name.  Many of the newer distilleries in Michigan are doing this, and Detroit City Distillery is too – sort of.

For their Two-Faced Bourbon, DCD is taking a five year old sourced bourbon and blending it with their own very young (6 month old) house made bourbon, in a 51%-49% mix – hence the name “Two Faced.”  Since their bourbon is locally sourced (including corn from St. Clair County here in Michigan), it is truly reflective of their own recipe (which is high in rye), but has some of the age of an older bourbon.

DCD is very open about this process, unlike other distilleries that are sourcing and a little less forthcoming about it.  And stopping into their speakeasy style tasting room in Eastern Market, one needs only look at their artisan cocktail list to see they are trying to do something both retro and inventive, with a great deal of respect paid to the craftsmanship.

The entrance to the Detroit City Distillery

The entrance to the Detroit City Distillery

With my good friend Eric Oliver joining me, we sat down at the bar to try the bourbon, as well as a few other drinks.  The long bar is impressive – it is made of reclaimed wood from another Detroit building – and the soft lighting and exposed beams set a nice ambiance.  Glasses were poured, toasts were made, bourbon was consumed.

 

 

 

Dan's Bourbon of the Week: Detroit City Distillery Two-Faced Bourbon

Dan’s Bourbon of the Week: Detroit City Distillery Two-Faced Bourbon

Dan’s take:

Right from the nose, this dog has some bite.  While only 94 proof, the first scent was hot, almost like a high-proof rye would be.  Given a minute, the heat started to part and opened to an unsurprising corn and spice.  There were hints of almond and a touch of toffee, but the prevailing smell was corn.

The taste was softer than I expected.  Fiery on the front, the bourbon has those high-rye pepper notes, with a touch of cinnamon and allspice, but the younger corn seemed to temper it well.  Nutmeg and a slight bitter – almost coffee – were present.  It had a thin mouth feel, almost watery, but that works to it’s advantage – thicker would cause the spice to linger too long.  There was a soft sweetness as well, part corn and part caramel.

The finish was hot but not lingering.  There was a pepper to the finish, and it was the first time I detected a touch of oak. Most of all, there was that ever-present corn, soft and subtle.

The recipe for Detroit City Distillery Two-Faced Bourbon seems good – it was not overly simple, and blended nicely with the older sourced bourbon.  As a sipping whiskey, it could use more aging to add complexity and depth.  As a main ingredient in some of the totally unique cocktails they are preparing at their tasting room, it works very very nicely.

Detroit City Distillery Two-Faced Bourbon is not yet available at distributors, but will be soon.  The price point – like most micro-distillers – is still on the higher side ($50 for 750mL), but there is something to be said for buying local now, isn’t there.

And the Tasting Room is well worth a visit!

Dan’s Rating: 7.5

Dan’s (not quite) Bourbon of the Week: Angel’s Envy Rye

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First of all…Happy New Year!  Hopefully you had a wonderful holiday season, full of merriment, joy and bourbon.  I most certainly did, so much so that I’m just now saying Happy New Year on the 12th of January!  I would be lying if I didn’t admit that part of the delay in posting a blog was due to football – between my Missouri Tigers winning a New Years Day bowl and my beloved Detroit Lions losing a game to the Dallas Referees Cowboys, I’ve been wrapped up in football fever.

One of the best things about being emotionally invested in football this time of year is gathering with friends and coping with the nervousness of a tight game by sampling a new whiskey or two.  And that is exactly what we did as time ran down on the Lions-Cowboys.  We opened a bottle of Angel’s Envy Rye and tried something new.

I first had Angel’s Envy Rye last year at the Bourbon Classic.  I admit, by the time I sampled it, I had partaken of a few other whiskies and my palate wasn’t quite as clean as I’d like for a review.  But even then, I knew there was something very different about this pour.  It took a little longer for the A.E. Rye to make it to Michigan, so in May I purchased a bottle while in Maryland to have for myself.  This seemed the perfect opportunity to try it.

Dan’s (not quite) Bourbon of the Week: Angel's Envy Rye

Dan’s (not quite) Bourbon of the Week: Angel’s Envy Rye

Few bourbons have grown on me like Angel’s Envy has.  When I first reviewed it last year, I thought it remarkably smooth and clean – and a little dull.  And I still think that it is one of the less complex bourbons I’ve had, in that price range anyway.  But given the choice between a glass of Angel’s Envy and most other readily available bourbons, I have found I will choose the Angel’s Envy consistently. That has even included Kentucky Derby day!  So what of this Rye?

I remember trying it at the Bourbon Classic and thinking “this is like candy!”  And why not – Angel’s Envy Rye is finished for “up to 18 months” in Plantation XO Rum casks.  So they take a rye whiskey, and then age it for a year and a half in rum casks before bottling it at 100 proof.  Sound interesting?  It certainly tastes interesting.

Dan’s Take:

Angel’s Envy Rye comes in the same style attractive bottle as its sister.  It’s a little pricier ($60-80), and a little harder to find.  I have read from others that it is an MGP/LDI sourced rye, so it shares characteristics with Bulleit. And let’s skip to the chase – if you like your rye whiskies tough, spicy and hot, this isn’t the one for you.  But if you like something with some sweetness, read on.

This rye has a nose that’s as exotic as the trip these barrels have seen.  There is little of the typical whiskey bite – rather, a sweet bouquet of orange peel, brown sugar, coconut and pear melt with a soft rye scent of clove, cinnamon and allspice.  This smells sugary, much more like a rum than a whiskey, and it’s light and pleasant.

The taste has a lot going on.  It has a thickness to it, creamy and buttery but with many of those same rum characteristics.  Honey and cinnamon, with a touch that could even be pineapple.  The toasted oak is very light, and the rye doesn’t fully blossom until the back of the palate.  The higher proof also shows through, and it does have a bit of a bite in the back end (if only because it started so sweet).  Make no mistake, it tastes like whiskey, not rum, but the typical pepper of rye is far offset by the sweetness that envelopes.

The finish is, admittedly, a bit confusing.  The rye notes are there, with their spice and slight burn, but there is the thickness of rum as well.  The sweetness, so nice in the sip, is a bit muddled in the finish.

I like sweet drinks, and I like mellower whiskies, so I rate this one with a pretty big caveat – this is not your grandfather’s rye.  It may share a recipe with Bulleit or Dickel, but the finishing makes it wholly unique.  This is a great whiskey for a summer night, I believe (or a winter night you want to pretend).  As a taste profile, it might even be closer to the glut of “flavored” whiskeys on the market – but it has a few things none of them seem to: it’s made of a solid product to start, and the flavor is much more natural than any maple or honey additive found in one of those products.  So my rating is for someone who, like me, has a sweet tooth now and again.

Dan’s Rating: 8.1

Dan’s Bourbon of the Week: Col. E. H. Taylor, Jr. Single Barrel

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Happy holidays! Hopefully you all had a wonderful holiday season as we did here at Baseball and Bourbon, sipping fine bourbon by the fire with loved ones.  We were spoiled here, with a few new bourbons finding their way into our tasting collection as well as some well loved regulars. I can’t wait to pop the cork on all of them, and today I start with a bottle of Col. E. H. Taylor Jr. Single Barrel.

EH Taylor is one of the many labels produced by our friends at Buffalo Trace.  Taylor himself has been referred to as the “father of modern bourbon,”  due to his strict adherence to better bourbon and whiskey aging practices and his importance and influence in getting the “Bottled in Bond” Act of 1897 (the Act required that spirits labeled as “Bonded”or “Bottled-in-Bond” must be the product of one distiller at one distillery during one distillation season. It also required that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof).

Taylor also bought and expanded a distillery on the Kentucky river that survives today as… Buffalo Trace!  So when BT launched it’s E. H. Taylor line of whiskeys, it was made up of spirits aged in the actual Taylor warehouses and using the Taylor recipes.

There are a collection of Taylor products – Small Batch, Single Barrel, Barrel Proof, Straight Rye – all of which are aged in the famous Warehouse C on the Buffalo Trace campus, and most considered exceptional.  So how does this stories bourbon hold up?

Dan's Bourbon of the Week: Col. E. H. Taylor, Jr. Single Barrel

Dan’s Bourbon of the Week: Col. E. H. Taylor, Jr. Single Barrel

In short, spectacular.  The Col. E. H. Taylor Single Barrel that we sampled was a complex and impressive pour.  There is no barrel or batch information on the packaging or bottle, so I can’t note which bottles it shares traits with.  There is also no age statement – an internet search came back with anything between 7 and 12 years.  Armed with…surprisingly little knowledge, we dove ahead.

(Ed. Note – Buffalo Trace media relations has let me know that the 2014 E. H. Taylor is “between 9-10 years old”)

Dan’s Take:

First of all, the color is quite dark, and made me wonder more about the age.  It was a deep amber, more akin to a 15 year old than a 7.  It caught me off guard, to be honest.

The nose kept me off guard.  There was a sharp bite to the nose – while 100 proof is obviously pretty potent, it had the alcohol burn of a barrel proof.  I backed off a bit, and found myself swimming in the scent of vanilla, cinnamon, toasted oak, a hint of butterscotch and, present and growing as the glass opened, black licorice.

The taste presented what the nose hinted to.  As a small sip, the EH Taylor Single Barrel has a thick almost creaminess to it, with a good push of corn and buttery caramel on the front.  The middle opened up to a spiciness that belies it’s relatively low rye content – cinnamon, all spice, even a bitter dark chocolate, with a peppery, spicy finish.

With a larger sip, the front burns a little more – again that 100 proof seems more like 120 – and while it retains the buttery sweetness in the front, slight bitter in the middle (more oak and tobacco is evident that in the small sip) it has a very long and potent finish, with oak, spice and a hint of peppermint.

The Col. E. H. Taylor is not the most of anything – not the sweetest, or spiciest, or most complex.  But it is a well rounded bourbon, easy sipping and very smooth.  Perfect for a fire and maybe ushering in the new year?

My rating: 8.5

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