Exploring the 2015 Bourbon Classic

Exploring the 2015 Bourbon Classic

When Jen and I travelled down to Louisville last year for the Bourbon Classic, it was our first real foray into the larger bourbon culture, and the largesse of those involved (recap parts one and two here).  The blog was only a few months old, and our participation and education about bourbon had come from distillery visits, reading books by Cowdery and Minnick, and personal consumption.

We were blown away by the awesomeness – of the event, of the people, of the culture as a whole.  It kicked off a wonderful year where we made frequent trips to Kentucky: touring Four Roses, Wild Turkey, Buffalo Trace (again), Willett; visiting Louisville, Bardstown, Frankfort, Lexington; and eating and drinking at fantastic establishments.  For the Bourbon Classic 2015, there wasn’t a moment’s hesitation – we were going again.

This year the Classic was a little later – the end of February (instead of the end of January), and we hoped that would lead to some good weather.  On that end we weren’t so lucky, and we drove into a Louisville that had been hit pretty hard by a snow storm earlier in the week.  We checked in to the 21c Museum Hotel – who have the most fantastic staff of any place we’ve stayed – and geared up for a wonderful weekend.

The first night of the Classic centers around a cocktail and small plate tasting.  Nine bourbon labels are represented – Barton’s 1792, Buffalo Trace, Blanton’s, Four Roses, Heaven Hill, Jim Beam, Michter’s, Wild Turkey and Woodford Reserve.  Each brand selected a mixologist and chef to prepare the tastings.  We were pleased to see some of our favorite’s from last year returning, including Issac Fox of Volare and our favorite Louisville chef (and all around awesome guy), Levon Wallace of Proof on Main.

The setup is simple: attendees stroll the lobby of the Kentucky Center for the Performing Arts, where participating brands, chefs and master bartenders are set up against the walls, and sample to their heart’s content.

Setting up the judging area, Bourbon Classic 2015
Setting up the judging area, Bourbon Classic 2015

That’s right – you stroll the rooms, picking up cocktails and chef-prepared small plates as you go.  It’s beautiful in it’s simplicity.  Personally, I am more of a three-fingers-of-whiskey-neat guy, but these cocktails are so expertly made (and often unique), that I was happy to try many…and many more!  Of particular note was the Tallulah (a peanut tasting bourbon drink), a bourbon mimosa and a bourbon/beet juice/dill cocktail.  The first two I found fantastic, the last…well, it was certainly inventive.  Almost every dish was fantastic.

I avoided two mistakes I made last year as well.  First of all, I didn’t try to chronicle every dish and drink.  There is just an abundance of great stuff, and trying to write it all down is too much.  Secondly, I kept my imbibing to a slower pace, to more fully enjoy the flavors of the evening.

We were happy to run into some friends we had made from the last Bourbon Classic.  Greg and Chris from Virginia were in attendance again, and this time they brought more of their fellow alumni with them, making it a real college reunion of sorts.   We got to spend some time with Wallace (who is leaving Louisville for Nashville very soon), and I also met Eric Byford, who founded Beard Force Films and was there shooting some final footage for a documentary on Kentucky Bourbon (and it’s impact on the local culture) he has been working on.  He showed me a trailer and I am certainly looking forward to it.

Jen and I sampled dish after dish and drink after drink, and if the Bourbon Classic was limited to the Friday night event, it would be plenty enough reason to head down.  But the event gets even bigger on day two.

Admittedly, we skipped the first “Bourbon Classic University” session of the day to do a bit of bourbon hunting and get a good brunch (Toast on Market!).  The goal was to get good seating in the auditorium for the second session: The Bourbon Masters General Session.  The list of distillers that would be present was impressive, and it was MC’ed by Fred Minnick.

The Legends of Bourbon
The Legends of Bourbon: (left to right) Fred Minnick, Mark Coffman (Alltech), Wes Henderson (Angel’s Envy), Chip Tate (Tate & Co/Balcones), Ken Pierce (1792), Fred Noe (Jim Beam), Harlen Wheatley (Buffalo Trace), Jim Rutledge (Four Roses), Denny Potter (Heaven Hill), Nicole Austin (King’s Country), Joe Magliocco (Michter’s), Jimmy Russell (Wild Turkey).

Last year, the Master’s session was a genial celebration of bourbon’s rise in popularity.  Anytime you get many of the more long-time distillers around each other – Russell, Noe, Rutledge and even Wheatley and Henderson – you are going to get funny anecdotes and good natured ribbing.  While the mood and spirits stayed high this year, however, Minnick asked a little more probing questions.

Right off the bat, a highlight was the presence of Texan Chip Tate.  Last year, Tate seemed to be the talk of the whiskey world, as he fought with investors over the future of the distillery he founded – Balcones.  The debate about craft versus investment swirled around the proceedings, while headline grabbing words like ‘gunplay’ and ‘banished’ abounded.  Since then Tate has left Balcones and started a new distillery, and this was the first time he spoke to the public.

Settlement agreement in place, there wasn’t a whole lot of detail Tate could go into regarding the saga, and he downplayed the media accounts. That said, he did talk about the difficulties with reconciling the spirit of craftsmanship with the drive of commerce, as well as say that many of the facts that he was accused of by the Balcones board simply were not true.  He is looking forward to producing brandy, and after the non-compete agreement expires, whiskey, under his new name of Tate and Co.

A few other edgy topics were discussed.  Henderson and Magliocco were asked about ongoing lawsuits against ‘sourced’ whiskeys and label information (Magliocco refused to comment, but Henderson spoke openly about how he finds them frivolous and unethical, equating the lawyers involved as whiskey ambulance chasers).

The popularity of flavored whiskey was talked about.  Russell was proud to say that when he pushed Wild Turkey to start offering flavored drinks in the 70s/80s, he was well ahead of his time.  Wheatley – who’s Buffalo Trace is owned by Sazerac, makers of Fireball Cinnamon Whiskey – pointed out that it was made from Canadian whiskies (not bourbon), and those sales helped him finance Buffalo Trace experimental offerings.  Rutledge said Four Roses wouldn’t offer flavored whiskey as long as he is the master distiller, and Magliocco warned that flavoring whiskeys could lead down the path taken by vodka in the last 15 years, where flavors and gimmicks made the spirit itself lose credibility.

Other topics included the “whiskey shortage” (consensus opinion – if you are a distiller, there is none.  If you are sourcing, good luck!), new products, and the rise of women in bourbon demographics.  This last one was a bit sticky – Nicole Austin, from King’s County Distillery in Brooklyn, New York, was the only woman on the panel, and her…annoyance…with being asked about being a ‘woman’ in whiskey (rather than a person in whiskey) was funny and well received.  Further questions got a little more tense, as they discussed marketing whiskeys to women, and it became harder to tell if Austin, whose distillery is the first post-prohibition distillery in Brooklyn, was seriously upset or just sarcastically funny.

Bourbon Icons: Jim Rutledge (Four Roses), Fred Noe (Jim Beam), Freddie Johnson (Buffalo Trace) and Jimmy Russell (Wild Turkey)
Bourbon Icons: Jim Rutledge (Four Roses), Fred Noe (Jim Beam), Freddie Johnson (Buffalo Trace) and Jimmy Russell (Wild Turkey)

Either way, the session ended jovially, and we kept our seats for the second session, a “Bourbon Icons” discussion with Noe, Russell, Rutledge and Freddie Johnson, tour guide extraordinaire of Buffalo Trace, who told of his family’s three-generation deep involvement in the Kentucky Bourbon industry.  It was a captivating hour with four true legends – all of whom shared stories, and a few jokes.

Finally, the main event.  Tables upon tables of fine bourbon – neat, on the rocks or with a splash of water.  Again, there were again small plates as well as a buffet style presentation and, while a bluegrass band played from atop the stairs, the goal was to stroll and sample.

A Bourbon Classic ice sculpture representing the host city, Louisville
A Bourbon Classic ice sculpture representing the host city, Louisville

…and sample we did.  Saturday has more varieties than Friday, with Jefferson’s Reserve, Old Forester, King County, Bulleit, Copper and Kings, Angel’s Envy and others joining the festivities.  The distillers were mingling as well – I spoke with Jim Rutledge for quite some time about the difficulties resuscitating the Four Roses name in the Untied States after Seagrams had almost destroyed it.  Jen spent some time laughing with Wes Henderson about his irreverent sense of humor (always a point winner with my wife).

Chatting with Jim Rutledge of Four Roses
Chatting with Jim Rutledge of Four Roses

When Greg and Chris let us know Heaven Hill was pouring its Parker’s Heritage Wheat Whiskey, we made a beeline there, and each enjoyed sips of one of our favorite drinks of 2014.  Many more drinks followed, and by the time we retired at 9:30, another fantastic Bourbon Classic was put to bed.  Let the countdown to 2016 begin!

Bluegrass music from the top of the stairs
Bluegrass music from the top of the stairs
Old Forester making a presence
Old Forester making a presence
Blanton's: always a favorite
Blanton’s: always a favorite
Michter's at work
Michter’s at work
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Dan’s (not quite) Bourbon of the Week: Angel’s Envy Rye

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

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

Bourbon Classic Day Two: Day-drinking

Bourbon Classic Day Two: Day-drinking

Saturday morning opened with clouds in Louisville, but that did not put a damper of any kind on the Bourbon Classic, or our trip in general. We woke up relatively early, and went to meet a gentleman from whom I purchased a bottle of Weller 12 Year (unavailable in Michigan) for later review.

I would like to say this about Kentucky – I have now met with several third-party “craigslist” style sellers to procure bottles not available, or hard to find, in Michigan – and have found there is a genuine friendliness in these exchanges that I have not found anywhere else.  Maybe it’s just better manners, but my wife and I were chatted up, about bourbon and life in general by every ‘collector’s market’ person we met.  Here in Michigan, the same transactions are tense as a TV drug deal, and all of the friendliness too.

We wondered over to a store called Vault Liquor and added a few more bottles of more accessible bourbon to our hall with the help of the friendly gentleman behind the counter of this round, strangely set-up store.

From there, it was back to the Classic, and it did not disappoint.

Master Distillers & Brand Legends: Wes Henderson, Angel's Envy; Fred Noe, Jim Beam; Harlen Wheatley, Buffalo Trace; Tom Bulleit, Bulleit Bourbon; Daniel Preston, Cacao Prieto Artisan Distillery; Colin Spoelman, King's County Distillery; Willie Pratt, Michter's; Dave Schmier, Redemption Bourbon; Drew Kulsveen, Willett; Jimmy Russell, Wild Turkey
Master Distillers & Brand Legends: Wes Henderson, Angel’s Envy;
Fred Noe, Jim Beam;
Harlen Wheatley, Buffalo Trace;
Tom Bulleit, Bulleit Bourbon;
Daniel Preston, Cacao Prieto Artisan Distillery;
Colin Spoelman, King’s County Distillery;
Willie Pratt, Michter’s;
Dave Schmier, Redemption Bourbon;
Drew Kulsveen, Willett; Jimmy Russell, Wild Turkey

The Classic kicked off with a panel discussion where some of the biggest and most famous Master Distillers, as well as some younger up-and-comers, talked frankly about bourbon trends, tastes, the future of the industry, how to maintain quality but be inventive, and many other topics.  It was extremely fun, but also incredibly informative.  Some of the things I noted:

  • They all were in agreement that there is nothing intrinsically wrong with micro-distilleries or start-up labels outsourcing the actual alcohol production, but that the quality comes into question depending more on which supplier they use, and how involved they were in the recipe (as opposed to buying bulk leftovers).
  • They also agreed that there is an incredibly high demand for all bourbon right now, so it will be very hard and expensive for new micro-distilleries to start.
  • Fred Noe from Jim Beam said he truly doesn’t anticipate any changes to the Beam model, recipe or productions once the Suntory purchase is finalized, and that it has the most to do with expanding markets, not changing products.
  • Jimmy Russell, the legendary Master Distiller from Wild Turkey, pointed out the changing demographics of the bourbon audience.  “It used to be old men, going into the backroom at the bar, and having a cigar…playing poker,” he said, then pointing out the audience is now as diverse as the brands themselves.
  • There was some disagreeing over whether or not the aging process could be hurried or enhanced by other methods.  Most of the panel felt strongly that you can’t rush aging and attempts to do so are failures.  Daniel Preston, from Cacao Prieto, disagreed, and pointed to investments made in limestone mines where the barrels can be heated and cooled daily, and therefore, aged faster.  This was met with much skepticism.
  • A reminder that, as bourbon is an aged process, true market research is difficult – higher production today takes years to hit the market, and if the market is slower, there can be significant financial loss.

We left this fun session and went to the first of our breakout sessions, Bourbon Flavors with chef Ouita Michel of the Holly Hill Inn.

Chef Ouita Michel, Holly Hill Inn, walks us through bourbon taste profiles
Chef Ouita Michel, Holly Hill Inn, walks us through bourbon taste profiles

Now, I had expected this session to be more about recognizing flavors in bourbon itself, but it was more of a lesson in taste pairings between bourbon and food.  Using a variety of different tastes, and Woodford Reserve bourbon, we sampled and noted how sharing each sip with a food taste enhanced the overall experience.

Food pairings with Woodford Reserve
Food pairings with Woodford Reserve

As we sampled dark chocolate, Parmesan cheese, orange, dried cherries, hazelnuts and sorghum, we tasted Woodford and enjoyed.

Next, it was a more formal food session with Albert Schmid, National Center for Hospitality Studies, Sullivan University.  Here, Chef Schmid walked us through some do’s and don’ts of cooking with bourbon, and showed us two recipes that we then got to sample – a bourbon chicken and Woodford Pudding.

Albert Schmid, National Center for Hospitality Studies, Sullivan University
Albert Schmid, National Center for Hospitality Studies, Sullivan University

Both were delicious (we got to sample each), and when it adjourned, it was time for the Ultimate Bourbon Experience.

This is an amazing thing – there is plentiful delicious food – beef tenderloin, pork tenderloin, corn pudding, sausage stuffed mushrooms, and on and on – and you walk through the lobby and main areas with a bourbon glass, getting samples from and chatting with representatives from almost all of the major and many smaller distilleries.

For review purposes, this isn’t the best way.  But for sheer enjoyment, most definitely! We started at Angels Envy, sampling the A.E. Rye, then moved on to the Western Spirits display, makers of the Calumet Farm bourbon I’ve spoke highly of.  To be honest, the representative there was not very helpful in talking about the bourbons, and didn’t particularly seem interested in it.  Disappointing, but I had a drink of their Lexington bourbon and moved on.

Nelson’s Green Brier distillery has a great story, and it was a pleasure hearing Charlie Nelson tell it.  The Belle Meade bourbon was distinctive, and I hope to get a bottle to review here in Michigan soon.  From there we wandered longer, stopping for a bite, then a drink. Lather, rinse, repeat.

Prudence dictated we head back to our hotel at a decent enough time to take off for home bright and early (to prepare for a Super Bowl party we host), but I cannot say enough great things about this event.  It was truly a great time, and I hope to return next year.  Fantastic.

bourbon. Mmmmmmm
bourbon. Mmmmmmm

Bourbon Classic Day One: Cocktails for two

Bourbon Classic Day One: Cocktails for two

After a month of anticipation, I am here in Louisville Kentucky for the Bourbon Classic, and so far it has been tremendous fun. We got in late afternoon yesterday, with enough time to check into the beautiful and unique 21c Museum hotel, and get ready for the event itself starting at 7:00.

Welcome to the Bourbon Classic
Welcome to the Bourbon Classic

This is the Bourbon Classic’s second year, and the presentation last evening was fantastic. For last night’s sampling and competition, several different bourbon brands pared up with some fantastic chefs and mixologists to prepare small plate tastings and cocktails.

Each distillery/chef had a table serving area, and visitors were free to walk up to each one and try the dish, cocktail, or ideally, the pairing of both. The bourbons represented some of the best and most well known in the industry: Angels Envy, Jim Beam, Woodford Reserve, Buffalo Trace, Michters, Blantons and Wild Turkey. We started out on the far side of the convention hall, with Angels Envy, who served up a beef satay with green chili grits, a deviled egg, and paired it with a Boulevardier cocktail. A delicious pairing for, A.E. and Chef Terry French (winner of the Food Network’s “Extreme Chef” contest in 2012).

Chef Terry French at the Angel's Envy table
Chef Terry French at the Angel’s Envy table

The treats kept coming – Highlights included the Sable Manhattan mixed by Issac Fox of Volare using Jim Beam black (delish!), Woodford Reserve and Chef Bobby Benjamin paired up for a chicken and waffles that was truly breathtakingly good, and the work of Blantons and Proof on Main Chef Levon Wallace.

Chef Levon Wallace of Proof on Main pairs with Blanton's
Chef Levon Wallace of Proof on Main pairs with Blanton’s

Now, my love of Blanton’s is known to readers, so it’s hardly shocking I would find this to be my favorite pairing. But the taste of Chef Wallace’s Lamb scrapple with red eye hollandaise and cornbread fried in duck fat, paired with a Blantons based Fancy Free was the highlight for Jen and I. Both were delicious, and went together so nicely, that we had to give Chef Wallace our compliments – and it was our great pleasure to find him to be a fantastic guy to boot! Suffice to say, we look forward to eating at Proof on Main next time we are in Louisville, and enjoying the fantastic foods.

Chef Levon Wallace talks with Jen and I
Chef Levon Wallace talks with Jen and I

After the first pass through, many of the brands and chefs started rolling out second options, and dear reader, that’s where my notes fall off. We met some wonderful people, like the aforementioned Issac Fox and Chef Wallace, and made some new friends. We spent a good portion of the evening chatting with Gregory and Chris, two very nice gentlemen from Virginia who headed here for a bit of a college reunion. We also met a pair of ladies who are are close to launch on a Bourbon-lifestyle centered website, and who kindly directed us to some other local cuisine to try.

Today is day two, with some learning sessions and more tastings this afternoon and evening. We drove around Louisville a bit today, procured some future bourbon of the week bottles, and ate lunch at the fantastic Garage Bar. We’ve met some wonderful people – from knowledgeable collectors who have helped me augment my own, to the chefs, restaurant managers and people here at the hotel, so far everyone has been fantastic. On to day two!

Dan’s Bourbon of the Week: Angel’s Envy

Dan’s Bourbon of the Week: Angel’s Envy

It’s cold here in Detroit. Damn cold. A “polar vortex!” The kind of brutal cold that makes you want to curl up by the fire with a good book or, in the case of my wife, all six seasons of Breaking Bad.  At once.  Yikes.

Personally, I prefer the warmth that comes from sipping a great bourbon.  So with that in mind, with the snow shoveling done and the wind howling, I perused my bourbon cabinet, and decided to try the unique looking bottle of Angel’s Envy.

Dan's Bourbon of the Week: Angel's Envy
Dan’s Bourbon of the Week: Angel’s Envy

I will admit I had a bit of a grudge against Angel’s Envy.  When I first started making myself a nuisance around liquor stores, seeking out new bourbons to try and review, store keeper after store keeper would push Angel’s Envy on me.  It started to get obnoxious – I’m looking on the backs of shelves for a forgotten single barrel, a neglected micro distillery bottle or a dusty bottle of Pappy or Stagg, and aggressive sales people kept telling me “try Angel’s Envy.”  So I began to rebel against the thought of it, and didn’t pick up a bottle.

Well, this Christmas, I received a bottle as a gift, so there was no need to boycott it anymore.  So while the gales blew outside, I popped the cork and poured a glass.

Angel’s Envy has been on the scene for a couple years, a unique bourbon with two claims to fame – one that it was created by the Master Distiller Lincoln Henderson, the taste buds behind Woodford Reserve’s introduction in the mid-90s, as well as the creation of Gentleman Jack Tennessee Whiskey; and two that it is a bourbon finished in Port Wine ‘pipes’ or barrels.  Angel’s Envy hit the shelves in 2011, and didn’t take long to make a big splash.

Mr. Henderson passed away this last year, but the spirit he created in Angel’s Envy continues to live on.

My take:  It has a distinctive bottle and it a sharp looking product.  In the glass is is a lighter amber color than most of the bourbons I’ve sampled, more transparent and less thick looking.

But my goodness the nose – Angel’s Envy has a fantastic nose. There is a sweetness, like maple syrup and brown sugar. I also noted something reminiscent of raisins. With eyes closed, the sweetness came with each sniff – slight caramel, hints of vanilla.  This had one of my favorite noses of all time.

After such a spectacular nose, I had a hunch the taste may let me down, and it did, if only a bit.  Not that it was bad – far from.  It was smooth and there were no unreasonable tastes.  Mainly I noted soft corn, a hint of cinnamon and clove, and a very light vanilla.  It didn’t burn, and no particular flavor jumped to the forefront.  It was a fine, pleasant, and rather thin mouth-feeling bourbon.  The finish was long and warm, and only then did you get a hint of the port wine that it was finished in.

When we were done, my wife Jen and I looked for the right words to describe it and struggled a bit.  It was smooth, clean, almost too pure.  I would not hesitate offering a glass to a non-bourbon drinker as something they might well enjoy.  It was like…

…Gentleman Jack.  It hit me that it’s smooth, tasteful but ultimately safe pour reminded me of Gentleman Jack, the smooth, tasteful but ultimately safe pour Tennessee Whiskey I enjoy when I’m not feeling like a bourbon.  The fact that both are recipes from the same man only encouraged this feeling.

I love GJ, and I like AE.  It might not be the bourbon I would pour for the adventurous bourbon palette, and it doesn’t have the aged taste of a great bourbon.  But it is a also a drink you could have anytime without concern it would be the wrong taste for the moment either.  If it was a plain whiskey, I would give it something in the mid or high 8’s, but as it is a bourbon…

Dan’s scale (1-10): 7.8

*there is a cask strength Angel’s Envy, which I am looking to score a bottle of.  I have a hunch in a higher proof, I would like this bourbon even more and note certain flavors much more.