Barrell Bourbon Batch 028 is a blend of 10 and 11-year-old barrels created from a marriage of three distinct sub-groups of barrels. The first was aroma forward with notes of tropical fruit, citrus zest and exotic spices, identified to drive the nose of the final blend. The second group had a richness in the middle palate and a sweet, almond-like body. The third group was peppery and tannic, adding backbone and a savoury, woodsy and earthy component. The final blend of Batch 028 allows each of these groups to shine through. It presents a bouquet of ripe tropical and sweet flower aroma backed up by a robust punch of rustic wood in the cadence and finish.
A blend of straight Bourbon Whiskeys
Distilled and aged in Tennessee, Kentucky and Indiana
Selection of 10 and 11-year-old barrels
Aged in American white oak barrels
Bottled in Kentucky
108.86 proof cask strength bottling
Ultimate Spirits Challenge - 2021
ASCOT Awards - 2021
John Barleycorn Awards - 2021
Whisky Advocate rating of 92
The bourbon begins with bright citrus, heady florals, and lively minerals. Sweetness is kept in check by a preponderance of opposing forces. That balance vanishes on the finish when it explodes with tropical fruits then gently fades away leaving only smoked sea salt at the end.
Appearance: An earthy orange hue, much like antique yarn dyed with tradition and left to age.
Nose: Maraschino liqueur and dried apricot lay a gentle, fruity foundation that recalls a boisterous chardonnay. Some rather sappy woodsy notes of rosemary and bamboo shoots. A touch of richness from cocoa butter and tallow.
Palate: Fruity in nature, yet well-balanced, so that nothing overwhelms. Candied praline sweetness is balanced by a smoked sea salt minerality. Brown butter richness is cut by a radicchio bitterness. Champagne-like acidity is matched by chalky tannin.
Finish: Complex and tropical, it first explodes with lychee, grapefruit peel, dragonfruit, and strawberry. Some dusty tannin on the tongue gives it length, evolving through lightly oxidized oolong tea and peppery gin until only smoked sea salt lingers.
With a few drops of spring water
The fruitiness is juicier, with cascara, purple plum and rosehip tea. Spices abound, including sassafras and black walnut, salmiak and dill.
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