Gary

Managing apostle and whiskey enthusiast

Bulleit Barrel Strength Bourbon

/ / Bourbon, Review /

Bulleit Barrel Strength Frontier Whiskey
Kentucky Straight Bourbon Whiskey

60-65% ABV (exact varies by batch)
$60
Website
Bulleit Bourbon Barrel Strength
We would like to thank Bulleit and Taylor for sending us a sample to review.

What the Producer Says

In 2015, Bulleit Founder, Tom Bulleit traveled the globe sharing sips of a new, unreleased style of Bulleit Bourbon with some of the world’s top bartenders. As a whiskey built by the support of the bartending community, Tom wanted to know what they would think about an addition based on higher proof instead of new flavors or finishes. The feedback was overwhelming and reinforced the decision to officially launch Bulleit Barrel Strength Frontier Whiskey in his home state of Kentucky in 2016. Bulleit is now proud to announce the national expansion of Bulleit Barrel Strength across the United States.

Distilled in Kentucky from the highest quality ingredients, this new variant is a barrel strength version of Bulleit Bourbon with the same high-rye mash bill. Bulleit Barrel Strength won Best Straight Bourbon and received a Double Gold Medal from the 2018 San Francisco World Spirits Competition, and earned a score of 92 at the 2017 Ultimate Spirits Challenge – continuing Bulleit’s history of sharing award-winning whiskeys.

The barrels selected to create Bulleit Barrel Strength were emptied and combined into a single batch without the inclusion of any additional water after the whiskey was removed from the barrels. Aged and bottled at Stitzel-Weller in Louisville, Ky., this new offering allows bartenders and fans of great whiskey the opportunity to taste Bulleit Bourbon straight out of the barrel, uncut and non-chill filtered.

BULLEIT BARREL STRENGTH WHISKEY TASTING NOTES
Nose: Gentle spiciness and sweet oak aromas
Taste: Smooth with tones of maple, oak and nutmeg
Finish: Long, dry and satiny with light toffee flavor, but with deepened oak notes

Because Bulleit Barrel Strength is being bottled straight from the barrel, uncut and unfiltered, the ABV will vary by batch, but will generally range from 120 – 125 in proof.

What Gary Says

Nose:  A tad hot, salted caramel, vanilla, maple/chocolate fudge, oak with subtle cinnamon and a hint of anise.
Palate:  Thick, viscous mouthfeel, rich chocolate fudge with a caramel drizzle, vanilla, hint of maple candies, cinnamon and nutmeg with a bit of pepper spice at the end
Finish:  Moderately long, pepper spice drying into notes of cocoa.
Comments:  I was really excited to hear about this. When I read ‘barrel proof’, ‘uncut’, and ‘unchillfiltered’ – I get chills (forget raindrops on roses or whiskers on kittens – THESE are a few of my favorite things!) Does it always add up to an amazing bourbon? No, but it seems to increase the chances I’ll enjoy it. This is one that delivered on that expectation – right in my wheelhouse. Just a lovely rich sweetness. I know their tasting notes and other reviews I’ve read talk a lot about maple, and I get a hint of that – but for me this is rich, chocolate fudge. The thick mouthfeel is lovely as well, and doesn’t really thin out with a few drops of water (which this takes like a champ).  This delivers on everything I look for in a barrel proof bourbon – intense flavor, sweetness, spice, and not too much oak.

Rating: Must Try

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Sonoma Cherrywood Rye Whiskey

/ / Review, Rye Whiskey /

Sonoma Distiller’s Edition: Cherrywood Rye Whiskey
47.8% ABV
$50
Website

What the Distiller Says

About Sonoma Distilling Co.
Owner/whiskeymaker Adam Spiegel, distilling since 2010
Non-GMO grains milled in-house
Direct-fire heated 250-gallon Copper Alembic pot stripping stills
Barrel size: 15, 30 and 53 gallons of new American Oak from Minnesota & Missouri
3rd degree charred, 12-24 month dry aged wood

Seasonal Release: Spring

MASH BILL
80% Unmalted Rye (Origin: California)
10% Wheat (Origin: California)
10% Cherrywood Smoked Barley (Origin: Wyoming; Smoked in Petaluma, CA)

AGED: A minimum of fifteen months with majority of blends above two years

FLAVOR PROFILE: Dried figs, toasted almonds, brandied cherries, and new leather.

What Gary Says
Nose:  Bright, orange/citrus spice with smoke, subtle notes of furniture polish and balsamic vinegar.
Palate:  Creamy mouthfeel, rich fruit notes of cherry and bitter orange, hint of cinnamon with pepper spice kicking in at the back.
Finish:  On the short side with subtle pepper spice.
Comments:  Of the four whiskies, I found this to be the most complex and unique. The orange notes remind me a little of Grand Marnier (like if a few drops of that were added to rye whiskey). I thought the inclusion of wheat in a rye whiskey mashbill was quite odd (not sure I’d ever seen that), and as is my nature – I couldn’t help but wonder what this would be like with 100% rye. I don’t pick out what the wheat is bringing to the party, but I also don’t pick out anything negative about it. This is a nice, unique whiskey I’d be more than happy to sip neat, as well as throw into a Manhattan.
Rating: Stands Out

We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.

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Sonoma Rye Whiskey

/ / Review, Rye Whiskey /

Sonoma Rye Whiskey

46% ABV
$40 – $45
Website

We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.

What the Distiller Says

About Sonoma Distilling Co.
Owner/whiskeymaker Adam Spiegel, distilling since 2010
Non-GMO grains milled in-house
Direct-fire heated 250-gallon Copper Alembic pot stripping stills
Barrel size: 15, 30 and 53 gallons of new American Oak from Minnesota & Missouri
3rd degree charred, 12-24 month dry aged wood

WHISKEY TYPE: Rye Whiskey
MASH BILL
80% Rye (Origin: California & Canada)
20% Malted Rye (Origin: United Kingdom)

AGED: A minimum of fifteen months with majority of blends above two years

FLAVOR PROFILE: Vanilla, allspice, white pepper, dried apricot, and walnut

What Gary Says

Nose:  Bright, sweet minty evergreen with lime zest and a hint of dill.
Palate:  Creamy mouthfeel, sweet vanilla ice cream with a spoonful of orange sherbet with subtle baking spices, freshly cracked pepper and some citrus zip.
Finish:  Short and damp with a fading pepper spice and a subtle tannic oak note.
Comments:  I believe Sonoma Distilling’s first whiskey release was a rye (to be clear, that was several years back; this is NOT that initial batch or anything), so rye isn’t a new expression for them.  On the nose this is definitely a young rye, but rye whiskey is one of those spirits that I think starts to shine at a young age (which isn’t to say I don’t enjoy an older rye).  If I could only drink whiskey from any category that was 3 yrs old or lower, I’d pick rye every single time (thankfully, we live in a world without such idiotic conundrums, eh!)  The palate is smoother than the nose advertises, but then picks up with some edge.  I really like this mashbill – with 100% rye (none of that “barely legal rye” stuff here), and the 20% being malted makes it unique as well.  Not to belabor the point, but again it leaves me wishing they would scrap the smaller barrels, and maybe let it get to 3 or 4 yrs old.  As it stands, I think this is very drinkable, and has a lot of potential in cocktails.

Rating: Stands Out

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Sonoma Cherrywood Smoked Bourbon

/ / Bourbon, Review /

Sonoma Distiller’s Edition: Cherrywood Smoked Bourbon Whiskey
47.8% ABV
$50
Website

What the Distiller Says

About Sonoma Distilling Co.
Owner/whiskeymaker Adam Spiegel, distilling since 2010
Non-GMO grains milled in-house
Direct-fire heated 250-gallon Copper Alembic pot stripping stills
Barrel size: 15, 30 and 53 gallons of new American Oak from Minnesota & Missouri
3rd degree charred, 12-24 month dry aged wood

Seasonal Release: Fall

MASH BILL
67% Corn (Origin: California & Canada)
20% Rye (Origin: California & Canada)
13% Cherrywood Smoked Barley (Origin: Wyoming; Smoked in Petaluma, CA)

AGED: A minimum of fifteen months with majority of blends above two years

FLAVOR PROFILE: Maraschino cherry, smoke, allspice, and vanilla

What Gary Says
Nose:  Young, vanilla, corn and cherry with a fresh oak note; a hint of clove.
Palate:  Sweet and creamy to start, rich cherry pie with currants, allspice, nutmeg and a hint of root beer – with subtle smoke underneath throughout.
Finish:  Short to moderate in length with a bit of root beer and subtle pepper spice.
Comments:  The cherrywood smoking is a mild influence, although clearly present.  Compared to Sonoma Bourbon, this has more flavor, and I like how the higher barley content plays here.  I do find it a little odd that their bourbon is a wheated mashbill, but for this they went with rye (as that certainly also makes it different).  A very unique pour and enjoyable pour, although it leaves me wondering how this would be if the smaller barrels weren’t part of the mix.
Rating: Stands Out

We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.

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Sonoma Bourbon Whiskey

/ / Bourbon, Review /

Sonoma Bourbon Whiskey

46% ABV
$40 – $45
Website

We would like to thank Sonoma Distilling Co. and Verdant PR & Marketing for sending us a bottle to review.

What the Distiller Says

About Sonoma Distilling Co.
Owner/whiskeymaker Adam Spiegel, distilling since 2010
Non-GMO grains milled in-house
Direct-fire heated 250-gallon Copper Alembic pot stripping stills
Barrel size: 15, 30 and 53 gallons of new American Oak from Minnesota & Missouri
3rd degree charred, 12-24 month dry aged wood

WHISKEY TYPE: Wheated Bourbon

MASH BILL
70% Corn (Origin: California & Canada)
25% Wheat (Origin: California & Canada)
5% Malted Barley (Origin: Wyoming)

AGED: A minimum of fifteen months with majority of blends above two years

FLAVOR PROFILE: Toasted vanilla, almond, toffee brittle, and coffee

What Gary Says

Nose:  Young, freshly baked cornbread with a malty twang, vanilla, hint of sandalwood; a tad sharp.
Palate:  Sweet entry that sharpens with notes of vanilla, roasted (not quite burnt) popcorn, a hint of bitter dark chocolate with smokey oak.
Finish:  Short and drying with lingering pepper spice.
Comments:  I really like the bottle – as in, the container and label.  We’re big on transparency here, and they do a really nice job of providing a ton of information on the label (and I’m not a graphic designer, but I thought it was well organized and presented).  They give you the mashbill right there, including the origin of the ingredients. This is a redesigned label, and I think they’ve definitely improved it over the prior versions.
On to the whiskey itself – this is a young, aggressive bourbon. Most enthusiasts associate wheated bourbon with being less spicy and softer than rye mashbills. I think the sharpness and aggressive nature is a function of the smaller barrels. I get why a small whiskey company is drawn to use smaller barrels; whiskey picks up color and flavor “faster”. If you filled a 15 gallon and 53 gallon barrel with the same distillate on the same day and compared them in 6 months, 12 months, 18 months – the smaller barrel will be darker and picking up flavor from the wood faster. But you can’t leave it in a smaller barrel for very long before (in my opinion) it gets just too oaky. To be clear – this isn’t too oaky, but I am left wishing they would scrap the smaller barrels and let some whiskey age a bit longer in the 53 gallon barrels. I think this is the primary reason I don’t care for a lot of “craft” whiskey.
All that said, I didn’t find the palate or nose off-putting; just about what one would expect from a young bourbon.

Rating: Average

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