Deceptivus Bourbon Whiskey
42.5% ABV
$45 – $57
Website
We would like to thank Cadée Distillery for sending us a sample to review (and for making the time for a call to answer questions!)
What the Producer Says
Handmade in small batches. Deceptivus Straight Bourbon is finished in imported Portuguese Port wine casks for an award-winning spirit. We guide each batch’s conditioning, blending our handcrafted bourbon in a single barrel at a time. It’s typically aged for at least four years in American Oak Barrels, then finished for an average of 12-18 months in imported, French Oak ruby port wine casks from Portugal. While we lose about 20% of the spirit to absorption and evaporation, or “the Angel’s Share,” this adds subtly distinct flavor nuances that enhance the whiskey without challenging it. This creates a whiskey of unprecedented smoothness, sweetness and balance.
Bourbon’s origin is varied and often disputed, a wealth of legend and myth. But beyond these tall tales lies a process which makes this among the most loved alcoholic beverages by spirit connoisseurs.
A bourbon made for US consumption must be produced in the United States. Made from a grain mixture at least 51% corn, aged in new, charred oak containers, distilled to no more than 160 U.S proof, and bottled at 80 proof or more.
Bourbon whiskey is made in the USA having a ‘fatter’ and sweeter flavor profile, relying on the new charred oak barrels for much of its character, mixability and versatility, making it America’s native spirit.
Cadée’s Deceptivus bourbon is an exceptional maritime whiskey. Created by experienced whiskey producers, with centuries of distilling and blending experience, our bourbon is aged for at least four years in American Oak Barrels, and then double-barrel finished for an average of 12-18 months in imported Portuguese Port wine casks. This award-winning spirit provides an unforgettable tasting experience.
Taste and savor this great whiskey. You will love the whiskey for its unprecedented smoothness, sweetness, and balance. Cadée’s Deceptivus Bourbon is rich, smooth and its easily approachable taste is to be enjoyed by experienced and casual drinkers alike.
What Gary Says
Nose: Sweetened corn flakes with cherries, port wine, pears and roasted peaches, hints of vanilla and subtle oak.
Palate: Fruity with cherries and pears in a port wine reduction, soft pepper with a touch of cinnamon in the back.
Finish: Short with a slightly drying fruit note and a hint of cinnamon.
Comments: On the nose this whiskey shows its age with more notes of corn coming through than one might expect. The port cask finishing is well executed – with the influence clearly present but not heavy handed which I appreciate it. It is pleasant, soft, and quite smooth – very easy to drink with no off-putting characteristics. I thought that the characteristics I associate with younger whiskey might be driven by the more temperate climate of the Pacific Northwest, where the temperature variation is closer to Scotland than it is to Kentucky. In speaking with Cadée Distillery’s founder Colin Campbell, he explained that the location of Whidbey Island, which is in Puget Sound just north of Seattle, sits between the Olympic and Cascade Mountains. This leads to the barometric pressure changing frequently – which has an impact on the maturation of the spirits. He shared that the 20% evaporation loss is after the first three years (where for example – Heaven Hill’s website shares that they lose 6% in year 1 and 3% each year after – for 12% loss after 3 years). He also mentioned that barrel heads become convex and concave after just a few years – again something that you see less frequently in similarly aged barrels in Kentucky. All of this and more leads to a bourbon that isn’t going to taste like your typical bourbon. They’re looking to continue aging some stock for older products, although another impact of the climate is that the proof in the barrel is dropping – again similar to Scotland (although some bourbon barrels will also decrease in proof based on where they are aged). I hope that with more age, the sea air will work its magic. I also hope that they consider bottling at a higher proof, but that’s just my preference.