My trip to the Kentucky Bourbon Festival 2016

Kentucky Bourbon Festival sign.

Every September, I hop in the car and head to Kentucky. It's my yearly trip to the Kentucky Bourbon Festival. It lasts a week, and I go for a week but, our paths don't usually cross until Wednesday night. Sure, the ticketed events can be fun, but there are plenty of other things to do in Kentucky, BourbonFest is just the excuse. Here was my week. 

KOA cabin in Shepardsville, KY.

I "camped."

It's a small trailer with a fridge, shower and a nice bed. But it had a firepit and you smelled of campfire every night when you went to bed. I say that counts. And the KOA is about halfway between Bardstown and Louisville. Which makes it easy to get to either of them. 

a cart full of bourbon I can't get at home.

I Shopped

This photo is at the Party Source, near Cincinatti, I was meeting an Internet friend In Real Life for the first time. But I did plenty more of this in both Louisville and Bardstown.

 A Bourbon on the bar at the Silver Dollar

I Had a Drink

The Silver Dollar is by far my favorite place to grab a drink in Louisville. Tons of good bourbon—great house picks—and a little brisket and mac 'n cheese to go with it.

Jim Beam Distillery.

I Visited Distilleries. Distilleries Big...

Glenn's Creek Distillery at Old Crow.

...And Distilleries Little.

Barton 1792 Distillery

I visited Distilleries real,...

The Bulleit Experience at Stitzel Weller Distillery

...Distilleries fanciful,...

The ruins of Old Crow Distillery at Glenn's Creek Distillery

...And Distilleries Abandoned

All of these distilleries brought an opportunity to have fun that I wouldn't have given up. Maybe it was wandering through the ruins of an abandoned whiskey factory after getting geeky with the guys that ended up capturing it's yeast, seeing a historic distillery that's been wrapped in Disneyland-style make-believe or just running into Fred Noe at Jim Beam. 

The bar at the Kentucky Bourbon Marketplace

I had a drink.

Because, seriously, did you expect me to spend the entire week there and only stop once? This one was at the Kentucky Bourbon Marketplace. A store with a bar attached to it. They won the contest for the official Festival Cocktail this year. It was quite tasty.

The Woodford Reserve table at the All-Star Sampler

I did still go to the All-Star Sampler.

Why do I keep going to this. Firstly, I almost always meet friends there. It's gotten a little expensive at $75 per person this year, but there aren't that many events where I know I'll see a good chunk of my Kentucky friends in one place and maybe even meet one or two more while I'm there. I also broadcast live from the event on Periscope.

Old Forester 1920 Prohibition Style

Plus you might get to try something new...

The new Packaging for Elijah Craig Small Batch

...or just something that looks new.

A breakfast cocktail at Four Roses

I had Breakfast at Four Roses during Let's Talk Bourbon

There was actual food too. Eggs, sausage, bacon, biscuits, gravy, cheese grits, pastries, fruit, coffee, water, juice, and more. Plus you got to listen to question and answer sessions with Al Young and Master Distiller, Brent Elliott.

The Master Distiller's Auction to raise money for the Getz Museum

I didn't buy anything at the Master Distiller's Auction.

But I still had a lot of fun watching people pay multiple thousands of dollars for whiskey. We bid a few times, but only helped drive the price higher. I bought very little out on the lawn outside the museum either, but I did broadcast a taste of it on Periscope as well.

Friends and I gathered in Bardstown

I spent time with friends, old and new. 

There were very few days when I didn't spend at least a little time with friends while I was there. Dinner, drinks, cake, talks over lunch or into the night. These were my favorite times during the trip. They are the reason I keep going back.

Well, that and the Bourbon.


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Statements of Age and Door County Distillery Bourbon

§ 5.40 Statements of Age and Percentage. 
    (a) Statements of age and percentage for whisky. In the case of straight whisky bottled in conformity with the bottled in bond labeling requirements and of domestic or foreign whisky, whether or not mixed or blended, all of which is 4 years old or more, statements of age and percentage are optional. As to all other whiskies there shall be stated the following: 
    (1) In the case of whisky, whether or not mixed or blended but containing no neutral spirits, the age of the youngest whisky. The age statement shall read substantially as follows: ‘‘___ years old.’’ 

The above comes from the US Government Publishing Office. Seems pretty straightforward doesn’t it? If your whiskey is bottled in bond or not, if it is produced in the US or not, if it is blended or not, statements of age are optional if it is over 4 years of age. For all other whisky the age shall be stated as shown above.

Yet even though it seems pretty straightforward and I was able to find it with less than 5 minutes spent on Google, this seems to be a something that is still hard to figure out for some small distillers. I mean, I get it. I’m a pretty smart person that has above average reading comprehension skills. And seriously, lawyers are notorious for writing laws that only another lawyer can understand, amirite? When you are starting a small business, who has the money for a lawyer to help you decode all those pesky laws?

Well, our helpful government has you covered there too. Can’t quite make out the particulars of the law? They provide a helpful guide in plain English that tells you what you need to do. It’s called the Beverage Alcohol Manual. And it is super easy to read. 

If you look at Chapter One: Mandatory Label Information (PDF), it tells you all about what is required on the label. Scroll down to Section 13 (it’s on page 1-14) . Don’t feel like it? That’s ok, I’ll paste it below. 

13.  STATEMENTS OF AGE
REQUIRED A statement of age is required for: 
• All types of whisky aged less than 4 years

Ok but seriously, age is just a number? Right. You’re only as old as you feel and maybe this whiskey doesn’t feel like its only a year old. Well, they have you covered there too. If you look at Chapter 8: Statements of Age (PDF), the very first thing defines "age" for you. Sorry I may only feel like I’m 25, but the government (and my knees) can tell you I’m closer to 45 than I am to 25. And in case clicking that link is a hardship, I’ll paste this too.

DEFINITION OF “AGE” 
• Age is the period during which, after distillation and before bottling, distilled spirits have been stored in oak containers 
• For bourbon, rye, wheat, malt or rye malt whiskies and straight whiskies, other than straight corn whisky (which must be stored in used or uncharred new oak containers), the oak container must be a charred new oak container

So there you have it. A very quick lesson in whiskey age statements. Just because you don’t know the law, doesn’t mean that it doesn’t apply to you.


I did this little primer, because I recently visited Door County, Wisconsin. Since I had last visited the area, about 5 years or so ago, a winery I used to visit had expanded to have a distillery as part of their business. When I visited, I noticed that they had a bourbon out on the shelf. Even better, there was no age statement on it. Doing a little math in my head on how long it had been since I was there last, I realized that if they had broken ground right after I was there and had everything go right in the building and licensing process there was an off chance that it was actually four years old. Barely.

So I introduced myself and asked if there was someone I could talk to about the bourbon. The lady behind the counter seemed to be in charge and told me I could talk to her. My first question was, as you might have guessed, “How old is the bourbon?” She told me just under a year…

huh?

So I asked again? Really? Because I see there is no age statement on the label and I’m sure you are aware that if it is under four years of age, whiskey needs an age statement. Well, unfortunately she got a little defensive and told me that everything that the law requires is on their label. “Because they are pretty strict about that stuff.” Not looking to upset her further, I bought my bottle and decided to write the company and see if they would provide further clarification. 

They did not. I told them I would publish last Thursday and then held off until now just to see if there would be a response. There wasn’t. So I am forced to conclude that Door County Distillery Bourbon Whiskey is really about a year old and that they are in violation of labeling laws. Hopefully they will get this matter fixed because I really don’t believe they intend to deceive their customers. 

Door County Distillery Bourbon Whiskey

Purchase Info: $24.99 for a 375 mL bottle at the distillery.

Details: 40% ABV

Nose: Corn, cinnamon, dried fruit

Mouth: Sweet and spicy with notes of honey, granola and cinnamon spice

Finish: Short with lingering honey and cinnamon spice

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Thoughts: This is much better than I had expected from a bourbon that I have to assume is only a year or so old. In fact, I’m really very pleasantly surprised. Does it taste like fully mature bourbon? No. But it does taste like a good young bourbon. It nicely balances youthful brashness with a light barrel influence. And it was a nice vacation souvenir. I like this for what it is. I just hope they get their label in compliance because if you were expecting a fully mature bourbon, you’d be very disappointed and much less charitable. 


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Getting Geeky With Union Horse Distilling Company, Part Two: The Reviews

As I state in my Statement of Ethics, I seldom accept review samples. And that if I do, I will disclose it at the beginning of the article. Please consider it disclosed. I would like to thank FleishmanHillard for putting me into contact with the distillery and providing the bottles being discussed and reviewed this week. 

On Tuesday I posted Part One of this post where the Patrick Garcia, Master Distiller of Union Horse Distilling Company and Damian Garcia, Director of Sales and Marketing for Union Horse Distilling Company were kind enough to get geeky with us by answering questions drawn from both myself and Patreon submissions.

Looking back on their answers, I really like how they are doing things so in tonight's post, let's see how much I like the whiskey.

Union Horse Reunion Straight Rye Whiskey

Purchase Info: This bottle was not purchased and was instead provided by FleishmanHillard, the PR firm representing Union Horse for review purposes.

Details: 100% Rye Mash (using enzymes to break down the starch instead of malt). 46.5% ABV. Two year age stated. Batch 1. Bottle 1177.

Nose: Toffee, mint, baked bread, and grain

Mouth: Bold and flavorful. Spicy, showing both cinnamon and clove as well as cayenne. Mint extract and grain flavors are present as well, though not as much as I'd expect from the nose.

Finish: Medium length with a nice spice. Lingering grain and mint flavors.

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Thoughts: This is one where it had to grow on me. In my initial tasting, I felt it tasted a bit young. After spending almost a month with it, I've warmed up to it. This certainly is a unique whiskey and is outside the normal American Straight Rye flavor profile, which threw me at first. But I've come around. I've tried it neat, with some ice and in cocktails and have enjoyed it in all three. It still tastes a bit young, but not terribly so. I like this. It's a unique product that actually tastes pretty good too.

Union Horse Reserve Straight Bourbon

Purchase Info: This bottle was not purchased and was instead provided by FleishmanHillard, the PR firm representing Union Horse for review purposes.

Details: Corn and Rye Mash (using enzymes to break down the starch instead of malt). 46% ABV. Two year age stated. Batch 2. Bottle 1068.

Nose: Caramel and mint along with faint notes of bubble gum, soil and barrel char.

Mouth: Vanilla and butterscotch, along with cinnamon, cloves, campfire smoke and sweet malt.

Finish: Medium length with lingering mint, smoke and malty flavors. 

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Thoughts: I am not a fan of smoky whiskey. I can appreciate it, but seldom like it if it is too pronounced. In this case, the smoke flavors are just light enough that it doesn't bother me too much. My wife on the other hand likes this a lot and has been the primary consumer of the bottle above. 


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Getting Geeky with Union Horse Distilling Company, Part One: the Interview

As I state in my Statement of Ethics, I seldom accept review samples. And that if I do, I will disclose it at the beginning of the article. Please consider it disclosed. I would like to thank FleishmanHillard for putting me into contact with the distillery and providing the bottles being discussed and reviewed this week. 

So yes, I broke my “No Review Samples” rule. I seldom do this, but when Union Horse Distillery agreed to get a bit geeky with us and answer some questions, I felt that the exchange was worth it. The following questions are a combination of reader questions and my own. They were answered by Patrick Garcia, Master Distiller for Union Horse Distillery and Damian Garcia, Director of Sales and Marketing for Union Horse. Enjoy!


Eric: Let’s start at the beginning of the process with the water. Your press release mentions that “Union Horse is rooted in an appreciation for the unified spirit it takes to run a homegrown business and the force which runs through its products.” It then specifically mentions water along with grain and barrels. A lot of distilleries in Kentucky make claims about the quality of the water they are drawing from, even though in many cases it is just the city water. So what’s going on with your water? Was that poetic license or is there something special about the Kansas City aquifer? If not, is there a specific adjustment that you take to help the fermentation process?

Patrick: We use regular city water which is carbon filtered. All of our mashes are sour mashes which helps with adjusting the pH for fermentation. 

Eric: Along those same lines let’s talk about grain. Where do you source your grain from?

Damian: We mill locally sourced grains of the finest quality we can get from the Midwest, in particular from Kansas and Missouri farmers. And, we donate the spent grain to local Kansas dairy farmer. We like keeping it local as we believe it strengthens our local economy, and highlights the amazing products we have in the region. 

Eric: Continuing with grain and moving into the cooking and fermentation process, the mash bills on your website state that your rye whiskey is 100% rye and that your bourbon is made with “a sour mash recipe consisting of corn and rye.” So my question is: are you using commercial enzymes in place of malted barley, as they do in Canada, or are you malting one of the other ingredients such as the rye or corn? In either case, can you touch on why that decision was made instead of using the traditional malted barley?

Patrick: Yes, we are using commercial enzymes in place of malted barley. We chose to use enzymes because we can control a mash a lot easier without the need for additional grain like malted barley. Enzymes enable us to more accurately control the liquefaction, and saccharification stages. Viscosity is also another issue easily controlled with enzymes especially with a Rye Mash. 

Damian: This also makes our whiskies very different in flavor than most traditional whiskies, with the corn and rye grains being richer within the foundation. The floral notes that the malted barley brings maybe absent, but the sweet, bold and spicy notes are very prevalent. 

Eric: Let’s stay with fermentation and move into the other necessary ingredient to making fermentation happen: yeast. I’ve talked with a range of distillers. Some (like many of the large whiskey makers) who take great pride in their yeast and some who admittedly just use whatever they happened to have purchased last time. Where does Union Horse land on that spectrum? Over the years you’ve been doing this, have your thoughts about what yeast to use changed at all?

Patrick: When we first started we tried multiple yeast strains from wine to champagne, beer to whiskey. There are a lot of choices out there and we narrowed it down to a couple of strains that we liked the best and tasted the best. We have a certain yeast strains, and certain combinations of them, we use for each of our products but that information is proprietary. 

Eric: I’d like to skip distillation for a moment and move on to the other ingredient you mentioned in your press release: barrels. A lot of readers like to know about barrels so there are going to be a few of them here. First of all your press release mentions your “signature barrels.” So what make these barrels special? What size barrels do you use? What char level are they?

Patrick: The 53-gallon signature oak barrels come from Missouri forests and are made from primarily White Oak. Union Horse Distilling Co. requires that they are produced from 24 month, air dried, outdoors seasoned, aged wood at a char level of #3, with lightly charred heads and branded with the UHDCo. logo. 

Eric: One reader who I shared a sample with, asked if you used toasted barrel heads as the flavors reminded him of toasting?

Patrick: With them being lightly charred, the whiskey will bring flavors of a low-medium toast.

Eric: Skipping to aging process. Do you age in a climate controlled environment or do you just let nature take it’s course?

Patrick: Our barrels are stored in our non-climate controlled warehouse that gets extremely cold in the winter and unbearably hot in the summer. The drastic climate shifts we experience in Kansas City (Midwest) is perfect for the maturation of our whiskey. The barrels expand and contract throughout the years adding continuous depth and complexity with each cycle. 

Eric: Now onto the whiskey in the bottle. I was sent a bottle of Batch 1 of the Rye and Batch 2 of the bourbon. How big are your batches and how long do you let them marry before bottling?

Patrick: One batch could be anywhere from 1000-2000 bottles. We will blend different lots of barrels to create a batch and then yes we let it marry or rest for a period of time before filtration and bottling. 

Eric: I’ve talked with other craft distillers who, for marketing reasons, have decided to not use the word “Straight” on their label. Union Horse uses it prominently on the label. Whiskey lovers everywhere applaud that, but what was your reasoning for including it?

Damian: We started distilling and aging our whiskies back in the spring of 2011. Our plan at that time was always to move into a “Straight” whiskey when the whiskey was ready and that time has now come. We feel these whiskies not only highlight the maturation of the spirit, but the maturation of our distillery. 

Eric: I get this reader question a lot when I review craft whiskies. Mostly because, unfortunately, some bad actors have poisoned this well and trust levels are low among a section of whiskey geeks. So to stave off the inevitable, I like to ask this. Union Horse doesn’t add any flavorings or additives to their straight bourbon or straight rye whiskey, correct? 

Patrick: No, no flavorings or additives are added. The #3 char caramelizes the natural sugars in the wood giving the whiskey a sweet caramel, smoky spice and vanilla flavor during the aging process.

Eric: The press release mentions that there is whiskey up to five years old and the label states the whiskey is two years old. So I’m assuming that these contain whiskies of varying ages (as most non-single-barrel whiskies do). Yours being from 2-5 years old. What’s the distribution of the whiskies in question? Is it mostly 2-3 year old whiskies with some 4 and 5 year olds thrown in to give it some depth? Or does is trend older than that?

Patrick: The ratio really depends on the taste of each lot ranging up to 5 years. We’ll test (taste) each barrel individually, then blend, proofed down to spec and test again to see what flavors are being brought to every single batch. 

Eric: As a follow on question, are you holding back some of those older stocks to release on their own some day?

Patrick: Our first barrels that were laid down are being used in these whiskies, but we also have others that we’re saving for future use; we’re really anxious to taste those in the next few years to see what they will continue to do.

Eric: I have another reader question regarding style. What style of whiskey are you aiming for? For example, some places want more oak, some want to be cocktail friendly, etc.

Damian: The aim is for our whiskies to be as well rounded as possible so that they can be enjoyed, neat, on the rocks or in a cocktail. 

Eric: What have you guys at Union Horse learned since the beginning? Have your processes changed between the older stocks you are using in these batches and the younger ones? Fermentation times, barrel entry proof, barrel size, etc. 

Patrick: There’s always growth in anything you apply yourself too and yes we’ve evolved and continue to do so, but we’ve pretty much tried to keep the processes the same from day one. Before we started our distillery we did a ton of research and worked behind the scenes on this craft which has enabled us to keep things pretty consistent.

Eric: And finally, where can we buy these whiskies? Is this a regional release or are there plans for going nation-wide with it?

Damian: These spirits are distributed in Kansas, Missouri, Nebraska, Iowa, Connecticut, New Jersey, New York, in and soon to be in Oklahoma, San Francisco and Los Angeles. Anyone not in those states can visit unionhorse.com/where-to-buy to see where our spirits can be purchased online.

Eric: I would like to thank Patrick and Damian for getting geeky with us and answering questions from both your fellow readers and myself. And once again thank FleishmanHillard for putting us into contact. Looking for the reviews? Due to the length of the article, I've broken it into two parts. The next part, coming Thursday, will be the whiskey reviews.


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Michter’s Barrel Strength Kentucky Straight Rye Whiskey

So there I was. At a Maker’s Mark Ambassador event in Andover, Minnesota. It was interesting. I got a couple black dipped glasses that I will probably never use, I had a free bratwurst for lunch and I was hanging out with other Maker’s Ambassadors trying cocktails and sipping a little bourbon. I didn’t end up buying any Maker’s that day. But I did buy something that sorta surprised my wife.

I don’t normally buy Michter’s products. The juice is alright, but each purchase comes with a little baggage for me. When I first got into bourbon they were an NDP. Now there isn’t anything inherently wrong with that, but they were a more than a little dishonest about it. They were selling a story about how they could trace the company back to the American Revolution. The fact of the matter was that they registered an abandoned trademark and ran with it. 

I don’t like being deceived and sometimes I hold a bit of a grudge. Which is why now, when they seem to have become much more honest in their story and have actually started distilling (according to Chuck Cowdery they produce more than 500,000 gallons per year), I still seem to find myself reaching for something else when I see them on the shelf. 

But on that day, something made me go grab the manager on duty to open the case this was in. Like maybe this grudge had gone on long enough and I should give them another shot. I used to like their Straight Rye quite a bit, so a Barrel Strength version was a bit intriguing. 

Michter’s Barrel Strength Kentucky Straight Rye Whiskey

Purchase Info: $71.99 for a 750 mL at G-Will Liquors, Andover, MN.

Details: Barrel No: 15C200. 54.4% ABV. Single Barrel (as is the regular release of their Rye)

Nose: Cedar, mint, cloves and a hint of earthiness.

Mouth: Bold and sweet in the mouth. Mint, caramel, vanilla, cloves and cedar chips.

Finish: Very sweet. A nice long warmth that lingers with herbal mint and spicy cloves numbing you tongue. 

a smile because I like this

Thoughts: This is very good whiskey. Price and availability will demand that this be a treat not a shelf staple but if you see it and can see yourself through to it, pick it up. Because though I’m still a little upset at being deceived years ago, maybe it’s time to let that be in the past and let the whiskey speak for itself. And this whiskey is saying some very nice things. 


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High West Rendezvous Rye, finished in used bourbon barrels

Funny thing happened to me on the way to write this post tonight. Though let me step back a bit first. 

A month or so ago my little girl (she’s in her mid twenties) decided that she was going to buy herself a motorcycle. Everyone asked if I was upset. I wasn’t. She’s a grown woman. It’s her decision to make. She got her motorcycle permit and tried for her license. She didn’t get it the first time so she decided to practice a bit more. 

One day, when she comes over to show it off, the bike won’t start. Battery was dead. On top of that as she was trying to start it, she hit the throttle and flooded it. After we charge the battery it starts and because she’s never had a vehicle old enough to flood, she immediately kills it trying to hit the throttle. So she fires it up again and this time she listens to me and lets it run. Everything seems to be going good. She rides home and I go back to work.

The next day it does it again only this time she is at work. Luckily she works in an auto garage and someone there can give the bike a jump. At this point she starts thinking she needs a battery. It’s a thirty year old bike and who knows how old the battery is, so I help her change it. 

Yesterday, two days after changing the battery, it does it again. As she is complaining about the new battery, I mention that the dead battery is probably just a symptom of something else. She’s young and still knows everything so she placates me with a yes. She’s near a friend’s house so she pushes it over there and decides she is going to try to ride it home today.

Today, she get’s a couple miles down the road when it dies again and she calls me for a jump. Now, by this time we both know that a jump is only a half-measure so she can try to limp it home. By the time I get there, she’s found out it’s not even going to limp. It won’t stay running long enough to even get into gear, much less go down the road. Luckily about this time, a nice (strong) guy on his own bike stops by. Together we devise a plan to get her bike in the back of the truck. 

I have a tall truck, unfortunately. But luckily, there is a park and a business with a large lawn on the side of the road. And even luckier, there is a walkway with a slight hill between the road and the park. So I drive the truck into the lawn so that my tailgate is even with the top of the berm. The nice strong guy and I push the bike into the back. I tie it down as best I can and drive slowly down the side roads to get home. 

Once home though, I realize I have no strong guy to help me get it out of the truck. Just my wife and daughter. Luckily my driveway is on a hill and the neighbors here are nice. We put a few pallets behind the truck and stair step it onto the driveway. Now I have a broken down motorcycle to sit next to the broken down jeep she is storing in my garage. And after man handling a 450 pound motorcycle for a few hours, I’m too tired to write a post that is in-depth and well researched. Instead, I’m just going to grab a whiskey and relax for a moment. 

And what whiskey will I relax with tonight? Recently I bought a bottle of High West Rendezvous Rye that had been finished in used Bourbon Barrels for an additional 1.9 years. This is a tasty rye that according to their website is made up of a six year old MGP rye and a 16 year old Barton Rye. This is normally a very tasty rye. The additional couple years in the bourbon barrel add a bit of sweetness to round it out. 

Neat this is a tasty rye, but recently I tried something else with it. I had an ounce left of Very Old Barton 86 proof. I got to thinking that I might try a blend with it so I had a full pour. I added three-quarters of an ounce of this rye and then a quarter ounce of Mellow Corn. It’s a real Franken-Whiskey. But you know what? It was really good. The rye shone through as the star with the bourbon and the corn whiskey adding a touch of sweetness and a nice mouthfeel. that is an experiment to revisit someday, but not tonight. Tonight it will be my favorite cocktail. 

Whiskey in a glass.

High West Rendezvous Rye, finished in used bourbon barrels

Purchase info: $59.99 for a 750 bottle, Ace Spirits, Hopkins, MN

Details: 52.4% ABV Barrel # 2065. Bottle # 24. Store selection by Ace Spirits. Finished in used bourbon barrels for an additional 1.9 years.

Nose: Pumpernickel rye bread, mint, allspice and nutmeg.

Mouth: Hot and spicy with sweet caramel, vanilla, mint, oak and baking spices. 

Finish: Long and sweet with mint that fades to reveal more baking spices underneath.

a smile because I like this one.

Thoughts: This is a delicious rye. The blend of old and younger ryes lend spiciness and depth while the finishing adds sweetness. This is fantastic and I can highly recommend giving it (or another like it) a try.


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Rowan's Creek Bourbon

It’s been a few years (or more) since I last bought a bottle of Rowan’s Creek bourbon. I’d been a fan of bourbon for some time but I really didn’t have the most refined palate. I was just starting my expansion from enjoyer of bourbon to someone who thinks critically about what he’s drinking. I’d gone from just having Maker’s or Wild Turkey in the liquor cabinet to exploring enough to have an entire shelf in my office dedicated to bourbon. Can you believe I had an entire 12 bourbons on my shelf…(eye roll).

At the time, I wasn’t impressed. I found it weird, not like the other bourbons that I was enjoying. It wasn’t a caramel bomb that tasted like a hot piece of candy. And so, I never bought another. Recently I was inspired by my decision to make a trip through the Willett line-up to give it another go.

Rowan’s Creek

Purchase info: $35.99 for a 750 mL bottle at Viking Liquor Barrel, Prior Lake, MN

Details: 50.05% ABV, Batch QBC No.: 16-30. DSP-KY-78. Part of Willett’s Small Batch Boutique Bourbon Collection.

Nose: Grain forward with cloves, spearmint and a light fruitiness

Mouth: Sweet and not as hot as I’d have expected for over 100° proof. It’s lightly flavored showing cereal, mint and vanilla.

Finish: Decent length with cereal, spice, caramel and mint.

A smile since I like this.

Thoughts: This is a well constructed whiskey that is outside my normally preferred flavor profile. So I can see why I didn’t care for it back when I was starting my bourbon journey. I didn’t have a palate that was experienced enough to realize that different can be good. And though I don’t normally like grain-forward bourbons, this one has grown on me. And I am liking it more as I progress though the bottle. I’d recommend this to people who like bourbons that show more influence from the grain than the barrel and hold it up as an example of how such a bourbon can be a little more refined and show more than just hot and corn.


BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts Etsy store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. Thanks!