A Couple of Ginger Drinks: Stone's Original Ginger Wine and Domaine de Canton

My mother is a big fan of ginger. She eats candied ginger as a snack, loves spicy ginger ales (one of her favorites is spicy enough that it is marketed more as a mixer than as a drink in it’s own right), and back when she was young she was known for her love of ginger brandy liqueur. These days, ginger brandy has apparently grown hard to find in the area I grew up in. As such, she makes a point of trying to find a bottle when she comes to visit.

Well, last weekend was one of those visits. We were at Total Wine when she stopped to see what they had. They had exactly one, and the guy that was working stopped her from putting it in the cart with the unsolicited advice, “I can’t let you buy that. It tastes like hand sanitizer.” So he took the time to listen to what she was looking for and pointed her to Stone’s Original Ginger Wine.

Now I also like ginger, not quite to the same extent as my mother, but it is high on the list of flavors that I enjoy. So as we were in the ginger section of Total Wine’s liqueur section, I took the opportunity to grab a bottle of Domain de Canton Ginger Liqueur. I’d noticed it way back when I started writing about spirits and then pretty much forgot about it for a decade or more. But “when in Rome,” as they say.

So hang on, folks. We are stepping out of our normal comfort zone tonight. Let’s look at a couple of alcoholic ginger drinks.

Stone’s Original Ginger

We might as well try the one that was recommended first. From what I can tell online, Stone’s Original Ginger is a fortified wine made of grape wine, neutral spirits, and ginger. It claims to be a Product of England, but the company’s website is Australian. Not sure what is going on there, but I’m not thinking too hard about it. There are drinks to be consumed.

Purchase Info: $12.49 for a 750 mL bottle at Total Wine, Burnsville, MN

Price per Drink (50 ml): $0.83

Details: 13.5% ABV

Nose: Canned peaches, ginger, and a touch of citrus.

Mouth: Candied raisin, lemon, and after a moment in the mouth, you start to get a bit of heat and ginger flavor.

Finish: Gentle with notes of raisin and ginger. Not much heat.

Thoughts: Honestly, I thought that there would be more "punch" to this based on the ginger name. It's pleasant enough neat, but nothing to write home about. However, it really shines as a cocktail ingredient. I tried three from their website, and I’m a big fan of all three.

Southern Star

• 2 oz Bourbon

• 1 oz Stone’s Original Ginger

• 0.5 oz Sweet Vermouth

• Stir ingredients in a mixing glass with ice. Strain into a glass with fresh ice.

Stone and Gavel

• 3 oz Stone’s Original Ginger

• 1 oz Funky white rum

• Pour over crushed ice, stir, and serve.

The Dragon Slayer

• 1 oz Stone’s Original Ginger

• 1 oz Gin

• 0.5 oz honey syrup

• 2 oz hard cider

These are all delicious. The Southern Star is a lot like a Manhattan, but there are more layers of flavor. The Stone and Gavel is what I’m drinking right now. It is my favorite of the three and reminds me of a Dark and Stormy with less ginger “punch” but more nuanced flavors. The Dragon Slayer was interesting. I used a local dry hard cider, and it really brought the apple notes to the forefront.

Domaine de Canton

Now onto one that landed in my cart from pure curiosity. Domaine de Canton is a ginger liqueur imported from France by Heaven Hill in Bardstown, KY. Here is what they have to say about it:

Domaine de Canton ginger liqueur was inspired by the French tradition in which sweet and fresh elixirs were fortified by fine eaux de vie and cognac. Spicy and aromatic elixirs became popular with the French during the time of colonial Indochine. Domaine de Canton is inspired by the subtle spiciness of the baby ginger grown locally in modern day Indochine. The result is a recipe which evokes an era of tropical romance and continental sophistication that is both elegant and timeless.

Purchase Info: $21.99 for a 750 mL bottle at Total Wine, Burnsville, MN

Price per Drink (50 mL): $1.47

Details: 28% ABV

Nose: Ginger and lemon

Mouth: Thick and syrupy with honey, lemon, and ginger.

Finish: Spicy ginger for a long time.

Thoughts: This tastes exactly like I would have guessed a ginger liqueur would taste. It is very sweet and has powerful ginger notes that are nicely supported by a lemon note. I like it, and I’ll be keeping this on hand. It works very nicely in cocktails, especially ones where you pair it with citrus. I particularly liked the Gold Rush and the Ginger Collins from the product's neck tag. See below:

The Gold Rush

• 1.5 oz bourbon

• 1 oz Domaine de Canton

• 0.5 oz lemon juice

• Shake with ice and strain into a glass. Garnish with a cherry.

Ginger Collins

• 1.5 oz London Dry Gin

• 0.75 oz Domaine de Canton

• 0.5 oz lemon juice

• 3 oz Sparkling Water

• Shake all but soda and strain into a glass over ice. Top with sparkling water. Garnish with a lemon wedge.

Both of these are great as described above, but on The Gold Rush, I’d personally use a higher percentage of the Domaine de Canton to get even more ginger flavor. The Ginger Collins is a spicier and sweeter version of my favorite deck drink, the Gin Rickey. It makes a nice change of pace if I have a hankering for switching things up but still want a floral and refreshing long drink.

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Elijah Craig Barrel Proof, B523

I’d like to thank Heaven Hill for providing this review sample with no strings attached.

There was a time when Elijah Craig had a twelve-year age statement. Eventually, Heaven Hill decided to retire that age statement to give themselves more flexibility to blend it to taste rather than age. At the time, I was upset, but looking back on the decision from the future, I think Heaven Hill made the right choice in reserving that twelve-year age statement for the barrel-proof version of Elijah Craig. We discussed this in detail back in January.

Well, that age statement is currently no more. As of B523, they have removed the standard 12-year-old age statement in favor of a “per batch” age statement. If you frequently perform searches of the TTB’s COLA database, you may have seen this coming as I did. I’ve got at least one extra bottle of C922 stashed away for the future, just in case things take a turn for the worse with this change. For the time being, however, this seems to be another change in the name of flexibility instead of the “we are running out of stocks! Quick, make it younger!” changes of the early- to mid-2010s. In fact, they have already announced that next quarter’s release will be in the thirteen-year-old range. Here’s what Heaven Hill has to say about the change:

Starting with the enclosed B523 expression, Elijah Craig Barrel Proof will now be barreled in small batches with varying age statements. Each batch of Elijah Craig Barrel Proof will have its own unique taste profile and proof, as in years past, and now a unique age statement that will retain the extra-aged characteristic the brand is known for. All other qualities of the series remain the same - non-chill-filtered and uncut to preserve all the natural esters and taste components from the barrels to the bottle. The variance in proof, and now age, from batch to batch is an exercise for true whiskey aficionados to experience the consistency in quality across the series while allowing for the unique intricacies of each batch to pull forward.

Each face label will detail the lowest age of the barrel within the batch, as legally required. The transition of the age from the side to the face label will also show more transparent details down to the month, regardless of how large or small the quantity of the lowest aged barrels in that edition. Batches will be determined to taste and quality by the master tasting team – Master Distiller Conor O’Driscoll, Master Taster Tawnie Gootee and Vice President of New Product Development and Quality Assurance Chris Briney. This change allows for a true small batch selection process to happen, selecting the best extra-aged stocks that make for phenomenal taste experiences.

Ok. Now onto the most important part: how does it taste?

Elijah Craig Barrel Proof, B523

Purchase Info: This sample was provided at no cost for review purposes. The suggested retail price is $69.99.

Price per Drink (50 mL): $4.67

Details: Age: 11 years, 5 months. 62.1% ABV.

Nose: Oak, caramel, cinnamon.

Mouth: Very hot in the mouth. Oak, apple, caramel, cinnamon red-hot candies, and ginger.

Finish: Long and warm with notes of apple, ginger, caramel, and oak on the finish.

Comparison to A123: The noses are similar, though A123 is sweeter. The mouth on B523 is much hotter, spicier, and more oak-forward.

Thoughts: This release screams for water, the addition of which not only tames the heat but allows it to sit in your mouth long enough to get flavors other than "HOT!" out of it. Let's just say that after this, my palate is blown out. If I was going to choose between this release and the last, A123 wins hands down. A123 was a very good batch, so it was a good send-off for the 12-year age statement. That said, if you are ok adding ice or water to it, B523 is still pretty tasty. I found it impossible to drink neat (and to be honest, you probably shouldn’t be drinking 120+ proof whiskey neat anyway).

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Maker's Mark DNA Project from 2021-2022 (Samples provided by @bgphilt)

I’d like to tell you a tale. It is a tale most harrowing and yet most satisfying. It is a tale of joy, heartbreak, danger, and fun. And it begins thusly:

Ahem. Sorry about that. Kinda got carried away channeling my inner Dungeon Master there.

Anyway, about three weeks ago, I reviewed a sample from Maker’s Mark that was intended to highlight why they have continued to use a 110° proof barrel-entry proof in spite of a majority of their competitors using the maximum allowed barrel-entry proof of 125° proof. In that article, I stated:

The lower entry proof that Maker’s Mark employs (110° proof) is one of the elements that Maker’s thinks make them special. And maybe it does. I have yet to taste a Maker’s product using the industry standard 125° entry proof, so I don’t know.

Well, that statement inspired one of your fellow readers to reach out to me. He is a member of the Maker’s Mark Whiskey Drop Club (and if you live in Kentucky, Nebraska, North Dakota, or Washington, D.C., you can get on the waitlist for this club at the Maker’s Mark website). Apparently, in December 2021 and February 2022, the drops were of something called the Maker’s Mark DNA Project. A series of four bottles of cask-strength Maker’s Mark. The difference between each bottle was the barrel-entry proof of the distillate. December 2021 included one bourbon that was entered into the barrel at 110° proof, and another entered at 115° proof. The February 2022 shipment included bourbons entered at 120° proof and 125° proof.

So Phil (@bgphilt on both Instagram and Twitter), being both an avid reader of BourbonGuy.com—I assume—and a member of the Whiskey Drop Club, reached out to me to offer me the opportunity to taste samples of these four bourbons that Maker’s Mark released to show you why they stick with a barrel-entry proof of 110° proof even though it is more expensive to use that lower-proof distillate to fill their barrels. I happily accepted, and he sent me a small sample of each. This is the joy I spoke of above.

The heartbreak comes when I tell you that as I was taking a photo of the samples for the lead photo of this article, I knocked the 115° proof version off of the deck railing and onto the cement patio 13 feet below. Shattering the bottle and sending whiskey and broken glass across my grilling area. That is the heartbreak and the danger I spoke of. (I mean, come on. I was in serious danger of poking my finger as I cleaned it up. It may have even made me bleed my own blood.)

Now onto the fun. I still had the most important samples left. If I needed to destroy one on my way to happiness, the 115 was the least important to discovering the difference between the Maker’s 110° proof entry and what would happen if they used the industry-standard 125° proof. And so I set out to do tastings of the three remaining at cask strength, take formal tasting notes of them, and then dilute them all to the standard Maker’s Mark proof of 90° proof and see what the alternate realities would be like where Maker’s decided to switch to either 120° or 125° proof for barrel entry. And I’m going to include photos of bottle shots and explanatory posters that Phil was kind enough to send photos of as well. So dig in. Here we go.

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From the bottle labels (same text on each aside from the entry proof and the bottling proof):

Key Question: What is the impact on taste profile when we change the barrel entry proof?

Outcome: Historically, our bourbon has always entered the barrel at 110 proof. These bourbons experiment with multiple entry proofs to understand its influence on flavor. Sip this batch, alongside the others in the series, to discover the difference that barrel entry proof makes on the bourbon.

For this project, the variables were all the same aside from the initial barreling proof and the final bottling proof. As such I’ll list the variables that remained constant here:

Details: Barrel Entry Date: July 2013. Barrel Dump Date: June 2021. Barrel Maturity Location: 4th Floor (non-rotated), Warehouse No. 30. Sample Size: 100 Barrels Aged, 60 Barrels Released.

Maker’s Mark DNA Project: 110 Proof Barrel Entry

From the Poster:

OUR TASTE VISION: When Bill and Margie Samuels started crafting our iconic whisky, they wanted a refined flavor-forward spirit they could share with friends. A whisky with less bite. Their original taste vision started with our soft red winter wheat, creating a more delicate distillate and rounded mouthfeel. And, it was this distillate that would enter the barrel at 110 proof and later become what we know today as Maker's Mark.®

Bill and Margie wanted to make something they'd be proud to put their mark on, a new kind of bourbon experience that was full-flavored and inviting, one that brought "good taste" to "tastes good."

Through ingenuity, patience and a determined taste vision, Bill not only reinvented the family whisky, he and his collaborator—Margie—also revolutionized an industry.

This experiment was conducted to validate choices made in 1953 on how to best craft our whisky. Those choices were made without the modern amenities we have today.

Details: Barrel Entry ABV: 55% ABV. Bottling ABV: 57.45% ABV.

Nose: Toffee, Vanilla, red fruit, bubblegum, and almond.

Mouth: Cinnamon, toffee, almond, oak, and a touch of vanilla.

Finish: Warm and on the longer side of medium. Notes of vibrant cinnamon, dark chocolate, and oak linger.

Maker’s Mark DNA Project: 115 Proof Barrel Entry

From the Poster:

A BARREL-ENTRY PROOF HISTORY: No Kentucky bourbon can be distilled above 125 proof. This became law in 1962 for whiskies qualifying as Straight

Bourbon Whisky. The proof limit didn't just lighten the flavor. It also decreased the number of barrels used, seeing as you can only use barrels one time. At 125 proof, it would take eight years to achieve the flavor of products that were produced at proofs post-Prohibition between 100-110 proof.

This was just about a decade after Bill Samuels, Sr., laid down the first Maker's Mark barrels using the entry proof of 110. In the 1980s, 125 proof became standard in practice and widely adopted by distillers. At Maker's Mark, we opted to keep that low barrel proof as part of our commitment to honor our original taste vision.

To understand our flavor journey, our DNA projects use modern methods of analytics to explore the decisions made by our founders during the early development of our whisky.

Barrel entry proofs tested: 110, 115, 120 and 125.

We can produce really good whisky at other proofs, but they are not Maker’s. Our 110 Barrel Entry Proof held up best as it did in 1953.

Details: Barrel Entry ABV: 57.5% ABV. Bottling ABV: 58.8% ABV.

Tasting notes: are unavailable as I am a klutz and destroyed the sample before tasting. I’m pretty sure it was delicious, though.

Maker’s Mark DNA Project: 120 Proof Barrel Entry

From the Poster:

THE CONCLUSION: This is a combination of scientific analysis overlayed with our team’s sensory notes for each liquid. The graph shows how the flavors work together. They are not individual.

Details: Barrel Entry ABV: 60% ABV. Bottling ABV: 61.4% ABV.

Nose: This will sound weird, but the initial note I get is the smell of warm sunshine hitting a hay field. Other notes include mint, cocoa, cinnamon, and oak.

Mouth: Spicy with notes of cinnamon, cola, ginger, and oak.

Finish: Long and warm with notes of cinnamon, ginger, caramel, and tannic oak.

Maker’s Mark DNA Project: 125 Proof Barrel Entry

From the Poster:

THE CONCLUSION: After reviewing the results, we found that entry proof had a material impact on the bourbon taste. After eight years of working on this project, we realized that entry proof is way more impactful to your whisky than we could have imagined. While the flavors created in the alternate proofs are unique, they weren't the original taste vision of our founders, and so we determined we needed to retain an entry proof into the barrel of 110 even though it yields less mature volume that a higher original entry proof.

In conclusion, with the science and analytics available today, we were able to reaffirm the decision to enter the barrel at 110 proof made by Bill Samuels, Sr., in 1953.

While we are pleased to share these with you in experimental form, we will never alter our barrel entry proof. The Samuels family had it right from the start.

Details: Barrel Entry ABV: 62.5% ABV. Bottling ABV: 63.2% ABV.

Nose: The first thing that jumps out at me is oak. Past that, I'm finding ginger and caramel.

Mouth: Hot. Brown sugar, tannic oak, cinnamon, ginger, and red fruit.

Finish: Sweet, hot, and long. Notes of cola, ginger, and tannic oak.

Impressions on samples cut to 90° proof

Nose: 120 shows much more sweetness and mint than 110. 125 is a lot like 110. 120 is the outlier.

Mouth: There is a subtle difference between 110 and 120 at this proof. 120 is showing more oak influence. 125 shows even more oak influence. It's the most tannic of the three. It also brings more sweetness and spice than the other two. That oak influence continues into the finish.

Thoughts: Of the three, I think that the 110° proof is my favorite when diluted to the standard bottle proof. 125 is my wife's favorite. She really likes some oak influence, though. 120 and 125 are similar at this proof though we both agreed that 120 was the clear number three of the group.

Final Thoughts

This was such a fun exploration! I love when companies allow fans to explore how changing one variable in how you make whiskey affects things. In this case, upping the barrel entry proof seems to have extracted more tannic oak notes. It also seems to have accentuated the spicy notes allowing more ginger and cola to come to the forefront as the barrel-entry proof increased. Trying these at full proof, I have to say that 120 is my favorite of the three (125 is my wife's), but neither of them tastes like Maker's Mark. I totally understand why they don't want to change things up.

Thanks again to Phil (@bgphilt on Twitter and Instagram) for sending these samples along. I hope he had as much fun reading this as I did tasting these.

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Ezra Brooks 99 Proof Straight Rye Whiskey

Before we get started, I would like to thank everyone for their well-wishes while I recovered from a mental health emergency. Knowing that I wasn’t letting people down by not publishing helped me to not worry and allowed me to get back to a stable spot a little quicker.

A few months ago, I started getting comments from readers that the standard Ezra Brooks 90 proof was disappearing from shelves. The Lux Row PR guy I talked to reassured me that it hadn’t been discontinued. But then, a few months later, the shoe dropped, and it was removed from the Ezra Brooks site. I know that a lot of folks were disappointed in that, but honestly, I almost never bought the 90-proof version. Especially once the 99-proof version became readily available.

So it wasn’t a huge surprise when I saw this bottle of 99-proof Ezra Brooks rye sitting on the shelf of a local liquor store instead of the former 90-proof version. Of course I grabbed it, thinking that it might be fun to compare it to the Rebel 100 Rye that we looked at a couple of weeks ago. Especially since they are both coming from the same producer. It was the cheapest thing I bought that day.

Now you might be asking yourself: ok, so what is the difference between Ezra Brooks 99 Rye and Rebel 100 Rye? And to that, I can confirm…one proof point. Beyond that is just speculation on my part. There isn’t a lot of info out there other than the website. I’m guessing they didn't do a big rollout of this one since they just did the Rebel 100 rollout. The one thing that I would love a little clarification on is the mash bill. The website contradicts itself. It says that the mash bill is 51% rye, 45% corn, and 4% malted barley. It also says that the ingredients are rye and barley. No corn was mentioned. Since this comes from their corporate cousins at MGP, I’m not sure which is the typo, as MGP makes both kinds of rye. So, for the time being, let’s just look at the juice in the jug, and I’ll update the post if I hear back from the PR folks. I had a huge email outage over the last few days, so who knows what got lost.

(UPDATE 05/15/23: I just got the press release for Ezra Brooks 99 Rye and the juice is the 51% rye mashbill. Their website has also been updated.)

Ezra Brooks 99 Straight Rye Whiskey

Purchase Info: $26.99 for a 750 mL bottle at South Lyndale Liquors, Minneapolis, MN

Price per Drink (50 ml): $1.80

Details: 2 years old. 49.5% ABV. Distilled in Indiana.

Nose: Mint, cedar, honey, and coriander.

Mouth: Cinnamon, mint, honey, and cedar.

Finish: On the longer side of medium. Herbal with additional notes of baking spice and black tea.

Thoughts: Though all signs point to this being pretty much the same as the Rebel 100 Rye that we looked at a couple of weeks ago, there are subtle differences. However, it is hard to know if that is due to Rebel 100 being from the bottom of the bottle versus the Ezra Brooks 99 Rye being from the top, if it is in my imagination, or if there is an actual difference in the barrels that are chosen for each. As I said, the differences are subtle, with the Rebel 100 Rye being sweeter when I taste them side-by-side.

That said, though, this is a tasty rye. I'm digging the herbal notes I'm getting throughout. I even had to raid my spice rack to find the Corriander on the nose. Works well in cocktails too. This one gets a smile from me.

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Bourbon-Adjacent Charity News

Yesterday, I had a really severe mental health crisis due to stressors beyond my control. And it precluded me from doing my regularly scheduled tasting for tonight’s review. So instead, I’m passing along a few “Bourbon-Adjacent” things that may be of interest to the Bourbon lover.

Bourbon with HeART is back with another art exhibit in Louisville. You’ll need to hurry thought if you want to visit as it ends with the Derby.

Bourbon with HeART Presents World's First Bourbon Barrel Bow Tie Art Exhibit “Bowtied Together” will showcase wooden bowties painted by Kentucky artists, starting April 1

[Louisville, Ky – March 15, 2023] – Today, Bourbon with HeART, Kentucky’s first and only arts-focused bourbon charity, announced its newest art exhibit, “Bowtied Together.” The exhibit will take place at the Galt House Hotel in downtown Louisville (140 N Fourth St.) and will showcase 50 wooden bowties, hand-carved out of bourbon barrels and transformed into wearable art by 25 Kentucky-area artists.

Bourbon with HeART, founded by Morgan Hancock, prides itself on tying together artists from various backgrounds and areas of expertise to create works that are as unique as the artists who design them. Like the perfect bourbon pairing, “Bowtied Together” takes wooden bowties, hand-carved out of old bourbon barrels by US Military veterans from Cruise Customs, and marries them with local artists to create beautiful art for many to enjoy.

"We're thrilled to showcase the talent of our local artists and honor the service of our veterans with this unique exhibit," said Hancock, a US Army Veteran herself. "Our goal is to use the influence and popularity of bourbon to raise funds, awareness, and education around the local art community. We're committed to providing better access and first-class arts experiences to every person in Kentucky."

Cruise Customs provides bourbon barrel products carved by veterans. Hancock explained, "As a veteran, I appreciate the work Cruise Customs does of providing therapy through this craft for those suffering from PTSD. I connect with their mission - they share that bourbon barrels once had a great purpose. Veterans once had a great purpose. Through this work they are helping them find a new one."

The exhibit will open on April 1 at the Galt House, the official hotel of the Kentucky Derby, and will run throughout the city’s famous Derby season. Each of the 25 artists was given two bowties to transform. The bowties were purchased via sponsorships from local businesses. A percentage of the proceeds will be donated to the Leukemia and Lymphoma Society, for which Morgan Hancock was named “Visionary of the Year” for 2023. Attendees will also be invited to vote for their favorite bowtie design. The winning artist will be awarded a cash prize along with a donation to the charity of their choice.

For more information on Bourbon with HeART and the "Bowtied Together" exhibit, visit www.bourbonwithheart.org.

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Want some hard-to-find bourbon while benefiting Habitat For Humanity? Well, we’ve got a couple of bourbon raffles being held by Kentucky Chapters.

Bourbon Build Fundraiser: Pappy Madness 2023 (Drawing May 5, 2023 at 10am CST)

The first of the Habitat for Humanity Bourbon Raffles is being held by Habitat for Humanity, Pennyrile Region. Here is what they have to say about it:

“We are an affiliate in West Kentucky that was hit by the tornado in December 2021.  We currently are working with over 20 families in Dawson Springs, KY to help rebuild new housing for them and their families.  Our bourbon raffle is a bit different than many others that are going in that we have the typical Pappy lineup along with some vintage bottles added in as well.  This raffle goes a long way to help support those efforts.”

Here is what you could win:

• Grand Prize: 9 Bottle Collection- Three vintage bottles (16 Yr Van Winkle Pot Stilled, 10 Yr Old Rip Van Winkle, 4 Yr Old Rip) as well as a 23 Yr Pappy Van Winkle, 20 Year Pappy Van Winkle, 15 Yr Pappy Van Winkle, 13 Yr Wan Winkle Rye, 12 Yr Van Winkle, 10 Yr Old Rip Van Winkle

• 2nd Prize: 15 Year Pappy Van Winkle Family Reserve, 12 Yr Van Winkle, 10 Yr Old Rip Van Winkle

• 3rd Prize: 15 Year Pappy Van Winkle Family Reserve, 12 Yr Van Winkle, 10 Yr Old Rip Van Winkle

Check them out at: www.pennyrilehabitat.org/bourbonraffle

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2023 Bourbon to Build Raffle (in support of Habitat for Humanity Bowling Green/Warren County)

We build houses, and sometimes we raffle bourbon. Kentucky has a long and rich history of bourbon production, and it has become highly collectible and sought after. Our bourbon raffles help us provide affordable housing for those in need. We hope folks enjoy having a chance at winning these bottles, and we thank any and all who support our work. 

Our 2023 Bourbon to Build Raffle is our largest raffle to date, including ten prize packages, and will run from April 1st through May 30th. 

HFHBGWC receives grants and donations, but it’s not enough to cover our community's needs. Building, on average, ten new homes a year, these fundraisers are very helpful in keeping our mission going. HFHBGWC bourbon raffles are our most successful fundraiser and help us provide affordable housing for those who would otherwise not attain it. We like to think bourbon collectors rest easy knowing that their raffle purchase makes a difference in the lives of families we serve, whether they win a bottle or not.

Raffle details in short:

• For prize package details, entry, raffle information, and FAQs, visit: habitatbg.org/bourbon-to-build-access-page.html

• For more information on our work and our affiliate in general, visit: habitatbg.org

Ticket(s) Cost: $100.00

Raffle dates/Drawing Info: Running April 1st - May 30th. Tickets will stop being sold at 10:00 AM CST on Tuesday, May 30th, 2023. There will be a LIVE drawing held on Tuesday, May 30th, 2023, at 12:00 PM CST at Habitat for Humanity of Bowling Green/Warren County, Inc., located at 804 Center Street, Bowling Green, KY 42101. You DO NOT need to be present to win. Drawing to be conducted live on Facebook at https://www.facebook.com/HabitatBG - winners will be announced at that time; there will be ten winners.

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I hope that you will consider checking out all of the above. And if you want to support the work going on here at BourbonGuy.com, please consider a one-time donation at ko-fi.com/bourbonguy or buying some merch at BourbonGuyGifts.com.

Rebel 100 Rye

I’d like to thank ByrnePR and Lux Row for providing this review sample with no strings attached.

Hello everybody and Happy 4:20 to those who celebrate where it is legal (and to those who allegedly do so where it is not). Tonight we have something to talk about that I really love: a new and inexpensive rye whiskey. You know that I love exploring new whiskeys. Especially those that come in with a price point where I don’t reflexively feel the need to apologize when I cover them.

Rebel 100 Rye is the latest offering from Lux Row Distillers. It complements the 100 proof offering of the Rebel 100 bourbon, one of my favorites in the Rebel Whiskey line-up. As an aside, I find it a little odd that the Rebel line is made up of a wheated bourbon and a rye whiskey, but no bourbon with rye in it. That said, I guess if the whiskey is good I guess I don’t really care how the combine the constituents of the brand. This is distilled and aged in Indiana at Lux Row’s sister distillery, MGP/Ross & Squibb using their 51% Rye Mash Bill of 51% rye grain, 45% corn, and 4% malted barely. It is two years old and will sell for a suggested retail price of $19.99 for a 750 mL bottle.

“Based on the continued success of both Rebel 100 Kentucky Straight Bourbon Whiskey, we’ve elevated the proof of its rye counterpart,” said Eric Winter, brand manager for Rebel. “Rebel 100 Rye drinkers still will enjoy the award-winning smooth, spicy rye flavor of Rebel Rye at a proof level that amplifies its taste profile and stands out even better in classic cocktails.”

Let’s see how it tastes.

Rebel 100 Rye

Purchase Info: This sample was provided by the producer for review purposes. The suggested retail price is $19.99.

Price per Drink (50 mL): $1.33

Details: Two years old. 50% ABV. Mash bill: 51% Rye, 45% Corn, 4% malted barley.

Nose: Toffee, mint, and a touch of black tea and citrus.

Mouth: Cinnamon, dried grains, dill, mint and honey.

Finish: Warm and of medium length. Notes of cinnamon, mint, bubblegum, dill and honey.

Thoughts: If you are a fan of the Kentucky-style "barely legal" rye. This is a tasty, and inexpensive, example of that. I probably won't buy it too often because usually when I'm looking for rye, I go with one that has a higher percentage of rye in the mashbill. If I'm looking for something with less "rye" flavor, I go with a high-rye bourbon. This flavor profile sits in that no-man's-land for me. That said its still very good, even at only two years old, and I will happily finish the bottle. I also quite enjoy it in an old fashioned using orange or cherry bitters.

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Larceny Barrel Proof, B523

I’d like to thank Heaven Hill for providing this review sample with no strings attached.

My extended family has had a lot of bad news over the past few weeks. We’ve had multiple funerals, one for my brother-in-law and one for my wife’s cousin, which made the news. The second was a little harder because the death happened during the first funeral. On top of that, we’ve also had rebellious teenagers doing very stupid things. And due to the emotional fallout from all of that, we’ve had elderly relatives that are having a hard time of things. It’s been a rough couple of weeks.

Now, I’m not directly involved in any of these bad things. But so many people that I love have been affected that, emotionally, it’s making it hard to be creative. So if I cut this one a little short tonight, cut me a little slack. Luckily for us, this is a product that we have covered quite a bit in the past.

As you may have guessed from its clever name, Larceny Barrel Proof is a barrel-proof version of Larceny bourbon. It is always delicious and usually quite hot. This one clocks in at 124.4° proof. The bourbons used in this batch are between six and eight years old. The suggested retail price is $59.99 for a 750 mL bottle.

Let’s see how it tastes.

Larceny Barrel Proof, B523

Purchase Info: This sample bottle was provided by the producer for review purposes. The suggested retail price is $59.99.

Price per Drink (50 ml): $4.00

Details: 62.2% ABV

Nose: Cinnamon, nutmeg, honey, and brown sugar.

Mouth: Cinnamon, honey, mint, nutmeg, and oak.

Finish: Long and warm with notes of cinnamon, mint, oak, and honey.

Thoughts: As usual, this is delicious. It's strange, though. It's very drinkable at full proof, yet also very hot if you do more than “sip and swallow.” Still, I'd use a splash of water or a piece of ice with this one. It takes it well, and the water tames some of the heat, accentuating the sweetness.

Comparison to A123: B523 is much sweeter on the nose. A123 is sweeter and not as hot in the mouth. A123 still has some heat, don't get me wrong. But the heat is more a "capsaicin-style" heat than a "cinnamon red hot style" heat. Both are delicious, but if forced to choose, I think I'd go with B523.

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Maker’s Mark Wood Finishing Series, 2023 Release, BEP

This sample was provided by Maker’s Mark for review purposes with no strings attached.

As you probably know, my wife and I are a team when it comes to tasting notes. The notes are a combination of what we are each tasting. We discuss the differences, and if need be, they are pruned down or just combined if we don’t come to a consensus on what we are tasting. For example, you will often see the “almond” tasting note in our notes. Due to food allergies, I have no idea what an almond tastes like. But she has explained that the slightly “off” cherry/bubblegum note I often get tastes a lot like almond.

One of the reasons that we do this together (other than it being a fun hobby that we share) is for quality control purposes. Anyone who does tastings understands that sometimes things just aren’t hitting right. Either one of us has allergies flaring up or a cold, there is a smell in the house that is throwing things off (dogs or cooking usually), or we had something to eat earlier that is just hanging around longer than we thought it would. But by doubling up, we can decide if one of us is having an off day and postpone if needed.

But last night, as we were doing the tasting for tonight’s article, we both realized that what we were tasting was really bad. Out-of-character bad for a brand as big as Maker’s Mark. We each wondered if we were having an off night, but we were both getting the same bitter notes as the other. So we took our notes and prepared to write a poor review of the most recent release in the Maker’s Mark Wood Finishing Series. Here is a snippet of what I was writing for my thoughts:

Ok. So the first tasting of this is so bad, that I'm thinking the problem might be me. I really do not like this. It is bitter, tannic, and astringent. I'm going to have to give this another taste before we can write this. Something is really wrong.

Luckily Maker’s Mark sent two decanted samples instead of the one that I often get from other producers. I have no problem getting samples of whatever size that people feel like sending me. I don’t look a gift horse in the mouth. But in this case, if they would have only sent the one small bottle, they would have gotten a very poor review. After opening the second, we determined that there was something wrong with the first bottle. It was bitter and astringent in a way no Maker’s I’ve ever tasted had been. This is also why we try to do more than one tasting whenever we have the ability to do so.

So enough of the “trials” of a whiskey taster. Let’s get on to the actual tasting. What is the Barrel Finishing Series, and what is BEP?

The Barrel Finishing Series is a line of Limited Release Maker’s Mark Bourbons that use finishing staves to accentuate the flavors that are present in standard Maker’s Mark. In this case, BEP references Barrel Entry Proof. The lower entry proof that Maker’s Mark employs (110° proof) is one of the elements that Maker’s thinks make them special. And maybe it does. I have yet to taste a Maker’s product using the industry standard 125° entry proof, so I don’t know. Here is what they have to say about BEP:

As the fifth and final limited-edition in this chapter of the Wood Finishing Series, the 2023 Limited Release: BEP was crafted to amplify the balanced wood sugars, softer tannins and lasting finish that can be attributed to the signature Maker’s Mark 110 barrel entry proof. Ten Virgin Toasted American Oak finish staves were used to amplify notes of vanilla and sweet spice that naturally occur from this lower barrel entry proof.

Maker’s Mark always found that using a lower entry proof for its classic bourbon delivered more flavor, smoothness, and better quality. While higher entry proofs can yield more bourbon, the brand has always prioritized staying true to its original taste vision. Though distillers have been permitted to raise barrel entry proofs from 110 to 125 since 1962, Maker’s Mark remains the only major distillery from that time to have kept its BEP at 110. This exciting release makes it clear as to why using an innovative finishing approach that enhances the flavor profile and natural characteristics that come directly from the barrel.

So now that we know what they were trying to accomplish and I have tasting notes that aren’t based on a flawed sample, let’s dig in and see how it really tastes.

Maker’s Mark Wood Finishing Series, 2023 Release, BEP

Purchase Info: This sample was provided by the producer for review purposes. The suggested retail price is $69.99 for a 750 mL bottle.

Price per Drink (50 ml): $4.67

Details: Cask Strength, ranging from 108° to 114° proof. (I’m guessing that the sample in the photo above cribbed text from a standard sample label, and the person who typed it up forgot to update that part.)

Nose: Dusty oak, red fruit, vanilla, and caramel.

Mouth: Red fruit, cinnamon, caramel, vanilla, and black tea.

Finish: Warm and medium length. Notes of cinnamon, black tea, toffee, and almond.

Thoughts: This is pretty tasty. It is spicier than standard Maker's, with more emphasis on baking spices and fruit. Standard Maker's shows more notes of almond and sweetness. I really like this. "Maker's with more spice" is one of my favorite flavor profiles. It's why I buy Maker's Cask Strength and have a stash of 6 bottles of Maker’s 101 up in the whiskey closet. If you see this and can swing it, I'd give this one a taste, especially if you are a Maker's Mark fan.

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