Category: Bourbon

Traverse City Whiskey Co. has a solid lineup of core products, 9 to be precise, but what’s the fun in only releasing the same whiskies repeatedly? They recently released a new trio of Wine Casked Whiskies; two Bourbon’s and a Rye, each finished in a different type of wine.

Their standard five-year Bourbon is finished in Ruby Port Barrels, their 100% Rye is aged for over 5 years and then is finished in Cab Franc barrels (Cabernet Franc is the parent grape to both Merlot and Cabernet Sauvignon wines). Last, but certainly not least, is their High Rye Bourbon, also aged for over 5 years, this was put into PX barrels! I’m probably most excited about the high rye, ‘cuz I love a PX cask finish!

One bit of housekeeping before we move on: I received these samples compliments of Traverse City and their PR agency in exchange for my honest feedback and review. While life would be much easier if I was on the take like a dirty cop, I’m not, and all my reviews are honest. The presence or absence of a media sample never affects the outcome. That said, I need a drink…



Let’s start with the Cab Franc Finished Rye. This was put into the barrel for first maturation on March 24, 2017, at 123 proof, and was dumped on May 11, 2021. Then it went into a Cabernet Franc barrel from Leelanau, Michigan for 22 months and was bottled at 97.5 proof. One quick note, I do not particularly enjoy rye whiskey so my tasting notes for this expression are gonna be pretty weird.

Appearance: In the glass, this is a nice brown leather with some orange undertones.

Nose: The typical rye spice, while present, is dampened by the wine cask finish. There’s also an earthy/mustiness that leads into notes of cocktail cherries.

Palate: Wow this is a weird palate. It’s got the funk of a whiskey distilled before the 1980s, but it also has a “sour dirt” taste. Like imagine the taste of dirt and sour candy combined, that’s what this reminds me of. On the back of the palate, you get that typical rye spice with a touch of red wine sweetness.


Next up let’s go to their Port Barrel Finished Bourbon. This was barreled on July 22, 2015, at 119.81 proof, and then dumped on October 6, 2020 and transferred to a Ruby Port barrel where it sat for 15 months until it was bottled at 100 proof.

Appearance: In the glass, this is almost copper coloured.

Nose: While present, the port isn’t overly powerful on the nose it reminds me of jaffa cakes. Once you get past the jaffa cake, there’s a hint of what can only be described as silly putty, as well as a lot of oak.

Palate: The palate explodes with chocolate and spiced fruit which is immediately followed by a blast of supercharged sour coating. The port is acting almost like a protective coating around all the other typical Bourbon flavours; vanilla, chocolate, oak, cherry, and butterscotch. All of those flavours are still there, but they’re encompassed by the finish.

Last but not least, let’s taste the PX Sherry Cask High Rye Bourbon! As I said above, I’m a sucker for PX so I’m very excited for this one. Made with 36% rye in the mashbill this was barreled on September 26, 2015, at 113.42 proof and was then dumped on October 20, 2020, before being put into PX for 28 months!

Appearance: Of the three so far, this has the darkest hue. It almost looks like a glass of straight PX sherry, but not quite that dark.

Nose: Maple syrup, milled oats, powdered cacao, subtle notes of mango followed by strawberries and cream.

Palate: It’s like taking a bite out of an English cookie, tastes kinda “mealy” though the finishing cask lends it a nice sweet back note. There is a surprising amount of black pepper in this whiskey, but that’s slightly offset by a mellowed PX sweetness. This whiskey reminds me of Knott’s Strawberry Shortbread cookies.

Dixon Dedman, of Kentucky Owl fame, has launched a new brand; 2XO Whiskey. 2XO, which stands for Two Times Oak, is a newcomer to the game, but like most brands that come from a successful Whiskey maker, it’s already seeing fairly widespread success.

From their website: “2XO is a unique blending process where Dixon re-barrels his hand-selected whiskey into new charred oak barrels to create a unique combination of intense flavors, character, and complexity. Each blend is limited, one-of-a-kind and has its own story.”

Dedman has released two SKU’s to date: The Phoenix Blend, and The Innkeeper’s Blend. Recently he was in Los Angeles for a tasting with some members of the local Spirits media. Unfortunately, I was in San Diego during his visit, but thankfully I was able to connect with his PR agency and they were gracious enough to send me a sample of both releases.

One bit of housekeeping before we move on: I received this sample compliments of Dixon, 2XO, and his PR agency in exchange for my honest feedback and review. While life would be much easier if I was on the take like a dirty cop, I’m not, and all my reviews are honest. The presence or absence of a media sample never affects the outcome. That said, I need a drink…

“The Innkeeper’s Blend is the second small batch blend in the brand’s Icon Series. The Innkeeper’s Blend pays homage to the Dedman family’s century-plus history in the hospitality industry, as previous owners of the famed Beaumont Inn on Kentucky’s Bourbon Trail” reads an excerpt from their website describing the Innkeeper’s Blend which is just hitting shelves.

As The Phoenix Blend is essentially sold out, I will only be reviewing The Innkeeper’s.

Appearance: In glass this is a deep caramel with orange hues.

Nose: This opens with subtle notes of grape, and a blend of paprika, clove, and garlic powder. There is an overarching oak note, as is to be expected for a whiskey called “Two Times Oak”, which runs parallel to a sweet after dinner pillow mint.

Palate: The palate opens with the taste of sweet oaked water, followed by notes of black pepper, and a mild buffalo wing sauce. There’s a wonderful toasted oak note that starts on the mid palate and stays through the finish in addition to some notes of vanilla. The back palate has notes of cherry cola, as well as a vanilla custard that is a hybrid between a Boston Creme donut and crème bruûlée custard.

For 104 proof, this is dangerously easy to sip on.

With a history as storied as some Scotch brands, Old Forester is easily one of the best known Bourbon brands and is the first Bourbon to be commercially sold in sealed bottles.

Originally created by Former Master Taster Jackie Zykan, the 117 Series is the first Old Forester series to feature a woman’s signature on the bottle. The releases up until recently had all been selected by Zykan and have included High Angels Share barrels, barrels from Warehouse K, and two different 1910 releases: an extra old, and extra extra old.

This most recent release is the Warehouse H, which according to Old Forester “is symbolic of [our] growth after WWII. Construction on the brick warehouse began in 1946, housing 50,000 barrels. The 4 story, 8 chamber warehouse was designed to be heat cycled in the winter months when temperatures dropped below 60 degrees and the maturation process ceased. Warehouse H is unusual in its heat cycling profile with the 1st floor sometimes hitting the highest temperatures.”

One bit of housekeeping before we move on: I received this sample compliments of Old Forester and their PR agency in exchange for my honest feedback and review. While life would be much easier if I was on the take like a dirty cop, I’m not, and all my reviews are honest. The presence or absence of a media sample never affects the outcome. That said, I need a drink…


Appearance: In the glass this Bourbon presents as a beautiful golden honey.

Nose: There are notes of vegetable tanned leather alongside the OldFo’s usual off-sweet/sour note as well as some mocha notes. Following that is a subtle aroma of honey graham crackers with notes of caramel and toasted oak. A very subtle caramel apple helps to round out the aromatics with a touch of mint.

Palate: This is a surprisingly delicate Bourbon for Old Forester. Soft but prevalent creme bruûlée leads into silky caramel, and notes of barrel char. That is followed by a nice corn-forward sweetness, and a very subtle fruitiness that tastes like it was from a wine yeast. A little bit of dark chocolate truffle and cocoa powder round out the finish on this Bourbon.

Hardin’s Creek is the newest line of products from Jim Beam, which according to the press release “will chart the ongoing story of the Beam family legacy, one that is more than 227 years in the making, through highly limited and rare releases. Hardin’s Creek is the next generation of boundary-pushing, premium American Whiskey inspired by the expertise of seven generations of Beam Master Distillers.” This is the first brand under the leadership of Freddie Noe, the 8th generation Beam family member to be master distiller!

 

I have the pleasure of reviewing the first two whiskies from this new label, the “Colonel James B. Beam” Kentucky Straight Bourbon and “Jacob’s Well” Kentucky Straight Bourbon.

 

One bit of housekeeping before we move on: I received these samples compliments of Jim Beam and their PR agency in exchange for my honest feedback and review. While life would be much easier if I was on the take like a dirty cop, I’m not, and all my reviews are honest. The presence or absence of a media sample never affects the outcome. That said, I need a drink…

 

We’re going to start with the Colonel Beam Bourbon:

This is a two-year-old Bourbon bottled at 54% and was made to honour the legacy of Colonel James Beauregard Beam, better known as Jim Beam. This Bourbon celebrates the fact that once prohibition was repealed “it just took 120 days” for Colonel Beam to get the Clermont distillery running again.

 

Appearance: In the glass, this Bourbon Is a beautiful amber honey.

Nose: It has warm notes of toffee and caramel. There are hints of flan and Dulce de leche as well. There’s also a very subtle but approachable corn sweetness. There are some earthy musk undertones and a bit of milk chocolate as well as a subtle wheatiness

 

Palate: Surprisingly soft start with notes of malted wheat and the same corn sweetness I found from the aromatics. It’s a very warming and mouth-filling dram. Really delicious and approachable. Flan, and Dusted cocoa powder with a slight oakiness all throughout, but it’s not overpowering. It’s welcoming and adds to the full encapsulation of your palate.

 

———————————

 

Next, we’re going to discuss Jacob’s Well. This is a really interesting product as it’s a blend of 15 and 16-year-old bourbons with two different mash bills. The 16-year-old is a “traditional bourbon” while the 15-year is a “high rye bourbon blended to achieve a depth of flavor unlike any other in Beam history”. This also clocks in at 54% ABV and is double-distilled in Column stills.

 

Appearance: This Bourbon is one of the darkest I’ve ever seen, in the glass it presents as almost a caramel molasses.

 

Nose: If I could just write “chef’s kiss” for the aromatics, I would. This has such a wonderful aroma, notes of apple, and caramel, a soft wheat character, and a slight nuttiness. It’s a very dry aroma though with a fair bit of rye on the back end.

 

Palate: Wow, this is a peanut explosion! Following that, there is an almost lemonhead-like sour note, which then gives way to chili pepper, barrel wood, and a slight hint of banana. 

Easily one of the most well known Bourbon brands is Knob Creek, made by Beam Suntory. Knob Creek is a part of Beam’s Small Batch Bourbon Collection, which also includes Booker’s, Baker’s, and Little Book.

Today we’re talking about the newest limited edition offering from Knob Creek, the 18 year. This release is aged twice as long as the standard bottling, is bottled at 100 proof, and is the oldest age-stated release from Knob Creek so far. According to the press release, this bottling was released in honour of the brand’s 30-year anniversary, 1992-2022.



One bit of housekeeping before we move on: I received a sample compliments of Knob Creek and their PR agency in exchange for my honest feedback and review. While life would be much easier if I was on the take like a dirty cop, I’m not, and all my reviews are honest. The presence or absence of a media sample never affects the outcome. That said, I need a drink…

Continue reading “Review: Knob Creek 18” →