Description

We selected 9.5, 10 and 11-year-old barrels from different distilleries and rickhouse locations. The barrels were carefully blended, resulting in a sophisticated, balanced bourbon loaded with apple, gingerbread and honeyed corn notes.

Creamy exotic filberts, trails of tart Granny Smith apple skin, lush saddle leather and minute bursts of campfire charred gingerbread abound in each sip. Light swirls of the wrist offer touches of nutmeg and cardamom.

Appearance: Mahogany veneer leading to motes of shimmering gold leaf melting deeply into the center of the tasting glass. Glistening and clear at the edges, natural fats and oils trail slowly down the glass, each swirl of the glass offers lush prisms of hand polished copper.

Nose: Forest floor of crushed leaves melds into a flaky, lard-spun pie crust laid over homemade mincemeat. Bacon fat and dark brown sugar toasted nuts come into the forefront, along with licks of slow cooked bone broth woven with tangles of sweet and toasty wood smoke.

Palate: Vast slabs of gingerbread toasted over a cast iron pan until just charred, scattered with oven roasted currants and pools of dark Jamaican Rum cream. Each sip of the 107.6 proof heat is beguiling as it rolls over the tongue.

Finish: Split, buttered and griddled diner-style corn muffins slowly give way to richer notes of creamed corn with an undercurrent of cedar shavings. Fire burnished marshmallow crusts are redolent of Café du Monde Beignets sifted with powdered sugar.