Background

Time to check in on another excellent Jack Rose tasting, this one covering Beam brands new and old… kind of! Quick note that National Distillers, which produced these 1970s Old Crow and Old Grand-Dad offerings, was acquired by Beam in 1987. Beam owns these brands now, but didn't at the time these two of the 6 whiskeys we're reviewing were produced. Rather than an extended background into, let's get into the notes for each pour and I've layered in some fun facts gleaned from the tasting and/or just about the the bottles throughout!

Background

We’re back with more Jack! I’ll be honest, I didn’t expect to spend my summer crushing a bunch of Jack Daniel’s rye, but honestly it’s July, we have the 4th, fireworks, cookouts, and JACK DANIELS. ‘Murica. My previous two looks at Jack Daniel’s covered their 10 and 12 year releases, and, just last week, Special Release Rye vs Single Barrel Barrel Strength Rye.

These two offerings come from Jack Daniel’s “Distillery Selection Series,” which is a pretty self-evident title. Available only within Tennessee, this is JD’s way of rolling some experiments out to the market. Previously called “Tennessee Taster’s”, past releases include unique offerings such as a Red Wine and Hickory Smoke finished Tennessee Whiskey. Let’s redo a fun game I started in my 10 and 12 year JD review: find a list of these Distillery Selection offerings on JD’s website…

On their Limited and Special Edition Products page, you’ll see a bunch of Tennessee Tasters, then a Distillery Selection Series tile that only notes the Toasted Pecan Wood Chips finished Tennessee Whiskey. Come on Jack Daniel’s! Let’s devote like, .01% of whatever the marketing budget is from premixed Jack and Coke cocktails to get this page in order. Anyways, the two we’re reviewing here are the rye finished in high toast oak barrels (selection # 009), and the rye finished in high toast maple barrels (selection # 008). Let’s see if these hold up to precedent set by the barrel proof ryes!

Background

My last look at Jack Daniel’s offerings took stock of their 10 and 12 year releases, and now it’s time to check in on some rye! Roughly three years ago, Jack Daniel’s dropped their single barrel, barrel strength rye on the market as a special release. At that time, it was their fifth dalliance into rye- but their first time putting out a rye at barrel proof. I think it’s fair to say it was an unequivocal success with critics and the whiskey market alike. Secondary for this Special Release has run hot ever since.

This year, Jack Daniel’s announced their Single Barrel Barrel Proof Rye as a permanent line expression. When you take into account Jack Daniel’s formidable production capabilities and the current availability of their Single Barrel Barrel Proof bourbon, I think it’s fair to hope that this will be reasonably obtainable in the near future. All that availability talk aside though, are these even worth (in my humble opinion) seeking out? Let’s get into it!

Background

Every time I see this bottle Duran Duran's "Rio" just auto plays in my mind. I can't help it. It’s on an endless, earworm loop as I write this review even. Oh, Rio, Rio dance across the Rio Grande…

Anyways! Penelope Rio hails from Penelope’s “Cooper Series” which is named after the Founders Son. It’s presumably been a pretty awesome year for Cooper, since I imagine he now stands to inherit a sizeable chunk of MGP change and this release from his eponymous series has gone absolutely gang busters. While MSRP is about ~$90, you can currently find this going for around $250 secondary. Combine two popular finishes into, at least in my opinion, an awesome name/color scheme/bottle design and you have a recipe for the hype train to get rolling. Worth immediately disclaiming, I’ve heard from now two reputable liquor stores that Penelope is stressing that they have batch two in the works and it will be a significantly larger batch.

Personally, my experiences with both Amburana and honey finishes to date have been a touch hit or miss, particularly Amburana. That said, it definitely sounds like quite an in depth process to arrive at this whiskey and I really applaud Penelope for attempting something so creative. To make their Four Grain mashbill, they blend three MGP bourbon mashbills to end up at 75% corn, 15% wheat, 7% rye, and 3% malted barley. The whiskey in this batch is aged 4-6 years (I imagine that’s inclusive of finishing time but it’s not super clear), first getting finished in honey barrels and then new Amburana barrels for a total finishing time of about 2 years. Let’s see how it tastes!

Background

Old Overholt claims to be the oldest, continually maintained brand of whiskey in the country. Originally, hailing from Pennsylvania, Old Overholt established itself as a “Monongahela style” rye. Never heard of Monogahela style? This Whisky Advocate article is worth a read in its entirety, but in short, it’s highly likely a sweet mash of only rye and barley (no corn) was used. Distillers in PA also favored a Three-Chamber Still that’s almost completely fallen out of favor today, until it was revived by Leopold Brothers.

So how did we get from a Pennsylvania distillation/distillate to a Beam Suntory owned Kentucky rye? It’s a long journey that I won’t entirely cover here, again- Whisky Advocate deep dive for those interested, but the original distillery grew and grew and eventually even came under the ownership of Andrew Mellon. You know what a great way to survive Prohibition is? Have your owner be the Treasury Security and secure you a sweet, sweet medicinal license. Mellon eventually sold out to National Distillers because temperance made being in the booze business politically untenable. Rye whiskey would fall out of favor, the brand would change hands a few times, but somehow still be produced in PA (though no one really knows where), before their acquisition by Jim Beam in 1987! Beam Suntory does not disclose the mashbill, though it’s strongly suspected to be a higher corn rye more in the Kentucky rye style. Alright we basically pressed fast forward through a lot of whiskey history there and STILL this is a long intro, let’s get to the reviews!

Background

First, a super quick explanation of why this line is called “No. 46”: because that was the number for the toasted French Oak staves on file with the Independent Stave Company. Told you it’d be quick 🙂. First released in 2010 and touted as the first new expression from Maker’s since their classic release, Maker’s 46 is finished with ten, virgin, toasted French Oak Staves. Fast forward 13 years and I think it’s safe to say that release kicked off an era of differentiation for the brand. Maker’s has a highly successful series of products and picks anchored around stave finishing. In fact, fairly recently I reviewed the 2023 edition (BEP) of Maker’s Mark Wood Finish Series, which is apparently the final chapter of those releases, which was finished in ten, virgin, toasted American Oak Staves. That brings us to this year’s new look iteration of Maker's Mark 46 Cask Strength. I’m personally very interested to see how this stacks up to the BEP release, since essentially we’re looking at a direct comparison of French vs American Oak stave finishing. Without further ado…

Background

Time for my 4th review from Jim Beam’s Barreled and Box program! If you are curious about any of the previous iterations, I’ve linked them all at the bottom. More importantly though, a new American Single Malt contender has emerged… and it’s none other than Jim Beam’s new release, Clermont Steep! For followers of the Little Book series, this release likely won’t come as a huge surprise after Little Book 06 contained 4 different malt whiskeys in the blend. Clermont Steep comes from 100% malted barley, aged 5 years in new American Oak (no secondary maturation). The barrels themselves have a level 1 char and then are subsequently toasted.

It’s also clear that Freddie Noe is having entirely too much fun with these single malts though, because included in this box is Distiller’s Share: 02 to review as well. This experimental series release blends 3 barrels:

• 17% is 66 months old single malt that follows the same Clermont Steep process, but then gets a secondary maturation in Courvoisier Cognac VSOP barrels.

• 18% is 66 months old single malt that follows the same Clermont Steep process, but then gets a secondary maturation in Courvoisier Cognac XO barrels.

• 65% is 44 months old, and the same ~distillate~ as Clermont Steep, but instead of being aged in toast & charred barrels it’s aged in barrels that are just toasted.

Background

As the title suggests, this is my third review from Jim Beams Barreled & Boxed program (I guess fourth if you count my look at the subscription program itself). The first review covered the Hardin’s Creek releases, while the second showcased the latest Little Book alongside the first of their Distiller’s Share series.

Exposition aside, this boxed release included Knob Creek 18 and an exclusive Booker’s Release “Fred’s Pick”. Knob Creek 18 was released to celebrate the 30th anniversary of Knob Creek… and despite this product line being 30 years old they really haven't figured out how to make these f- - - -ing wax tops any easier to open. Booker’s doesn’t really need any introduction, which is good because Beam’s website only provides marketing fluff noting that the finish “lives on just like this pioneering whiskey’s legacy.”

Background

Recently I wrote about Jim Beam’s Barreled & Boxed program, which offers two bottles each quarter. I reviewed the Summer ‘22 batch, comprising of the two new Hardin’s Creek offerings, here but spoiler alert - I LOVED the 15 year offering and thought the two year was meh (and super overpriced).

The Fall ‘22 delivery contains two new bottles: a Distillers’ Share Toasted Brown Rice 375 bottle, and Little Book Chapter 06 “To the Finish.” On their face, these are two pretty unique releases. Little Book is famous for Freddie Noe’s relentless experimentation, and this year’s offering is no different. This release is not classified as bourbon even, as it’s a blend of 4 different, 4 year malt whiskeys, and one 5 year bourbon. For the Distillers’ Share release, we don't get mash bill details but we can safely assume the secondary grain is brown rice (it’s labeled bourbon, so must be at least 51% corn). The label also notes it was finished in a toasted barrel and aged for 5 years. Alright let’s drink!

Background

Time to taste some new Beam releases! This year Beam announced their new “Hardin’s Creek” line, which started with two releases: Colonel James B. Beam, and Jacob’s Well. According the press release from Beam Suntory, Hardin’s Creek will be “an ongoing series of annual releases, featuring some of James B. Beam Distilling Co.’s rarest and most unique liquids and grounded in the rich experience and distilling expertise of James B. Beam Distilling Co.” What this means moving forward is a little unclear. Will we see “Hardin’s Creek: Jacob’s Well” again next year? Or will it be “Hardin’s Creek: Insert Next Piece of Beam History”? Only time will tell!

As for these two releases, we have Colonel James B. Beam. A 2(!!!!) year old whiskey created because it only took the OG Col. Beam 120 days to set up Clermont distillery. Not totally sure how we got from 120 days to 2 years, other than that Beam’s marketing department figured bottling a whiskey at 2 years and slapping it with an $80 price tag was bold, doing so at 120 days might be EXCEPTIONALLY bold. Jacob’s Well on the other hand provides, at least on its face, a much more convincing value proposition. This is a blend of 15 and 16 year whiskeys, with a suggested retail price of $150. Time to see how these stack up!

Background

Just like Friday was my first time reviewing Frey Ranch, this is my first time reviewing anything from Angel’s Envy which means… FUN (if oftentimes commonly known) FACTS! Citing my sources here, the indispensable book “Bourbon” by Clay Risen.

Founded in 2010 by father son duo Lincoln and Wes Henderson. Side note, a lot of these distilleries just really must love their families much more than I do. I like my family fine, they are nice people. Would I want to start a super cash intensive business with my family that would require me to work with them in high stress situations? Absolutely not.

• Anyways! Their first release came a year later in 2011 with their ruby port finished bourbon. If you’re doing the very simple math between founded in 2010 and released in 2011, you undoubtedly have realized that yes, it was sourced to start.

• 2012 marked the first cask strength release, and then sadly Lincoln Henderson passed away in 2013.

• Basically from the jump Angel’s Envy goes gangbusters. Just five years from inception (again sorry for the math, so if you’re a few glasses in and reading this - that’s 2015), they sell to Bacardi.

• While they broke ground on their downtown Louisville distillery in 2016, I'm sure all that sweet, sweet rum cash didnt hurt as they opened the first full-production distillery and visitor's center in Downtown Louisville in 2016.

OK! Our comparison point today is the OG (though, no longer sourced) Angel’s Envy Bourbon and Jack Rose’s new “All-Natural” pick. Why All-Natural? Well, the Jack Rose team tries to get all of their picks at Cask Strength. The rub with Angel’s Envy, as you might assume, is that they only release their Cask Strength release once a year. It comes in this big beautiful wood box, costs a bunch… a whole production really. Presumably it’s because they don't want to undercut that release that they proof all of their picks down to 110. Jack Rose, however, was able to get them to pull samples all at or under 110 proof. Meaning this pick actually is cask strength Angel’s Envy. Time to try these both out and get to it!

Background

First time reviewing Frey Ranch so let’s start with some fun facts!

• They are located in Fallon Nevada, and were founded in 2006 by husband and wife duo Colby and Ashley Frey. Colby grew up on the 1500 acre Frey Ranch farm, and Ashley operates as the Chief Storyteller- involved in day to day operations, branding, and the visitor experience.

• A major claim to fame for the distillery is their Ground to Glass process. 100% of their grains are grown onsite. I certainly can’t think of another distillery that notes their crop rotation practices on their website.

• This review covers two ryes, their Bottled in Bond rye and a single barrel selection direct from the distillery. Their rye mashbill is 100% Winter Cereal rye, again grown completely onsite.

Let's dig into these bottles and see how they end up!

Background

Last time I reviewed Russell’s Reserve 13, much of the focus was on its scarcity. Harken back to January of 2022 with me. This fresh faced release placed #1 on Fred Minnick’s “Best of 2021” list, sending the secondary market into a feeding frenzy (I believe this peaked at around $450 a bottle? Somewhere in that range). The thesis of that review was essentially “So you can't get RR13… should you just drink Russell’s Reserve Single Barrel?” And yes, Russell’s Reserve Single Barrel rules! Since that review I’ve tasted about ~5 different single barrel bottles (a mix of picks and off the shelf) before finding another bottle of 13. They are consistently delicious and hold a special place in my heart and on my shelf. 

Now here we are, a fresh bottle of Russell’s Reserve 13 obtained, it’s time to revisit it. Candidly, there’s not a lot of intent to analyze Russell’s Reserve 10 year as a replacement option for 13 as the proof points are totally different. But, just like when I reviewed the Single Barrel, the 10 year is also an offering I’ve neglected to review due to its availability. I’ll get around to it, the proof is a little low, I’m still crushing all these tasty single barrels, etc.

Background

Spoiling my review a bit here, but like many others Russell’s Reserve 13 was one of my favorite whiskeys of 2021. If it was not hard to find on release and in the subsequent months, its #1 spot on Fred Minnick’s 2021 Best Of list has pushed the secondary market for this bottle even higher.

And then we have the regularly available off the shelf, Russell’s Reserve Single Barrel. I need to first come clean about a particular kind of stupidity: the availability of this bottle led to a snobbish avoidance. The thinking went something like “It’s around. I’ll try it eventually, right?” Now, Russell’s Reserve 13 is going to be an annual release from Wild Turkey, but I like to assume the worst and figure it may be a while before I get my hands on another bottle. As such, how does the off the shelf Single Barrel offering hold up side by side as a (significantly more available) substitute?

Background

This week’s Jack Rose tasting series covers a number of limited releases from Heaven Hill! Going to keep the background short because we have five whiskeys to get through:

• Elijah Craig 18 Year

• Old Fitzgerald 17

• Old Fitzgerald 19

• Elijah Craig Barrel Proof B522

• Parker’s Heritage Double Barreled Blend

Onto the review!

Background

First and foremost, if you want a ton of Michter’s background, then Bourbon Culture's Michter’s Distillery: Past, Present and Future is an absolute must read.

I’ve distilled the hyper abbreviated and relevant to this review points on M10B, but seriously, read the whole thing, it’s awesome.

This release started as Chatham Imports wanting to showcase older barrels they sourced, and they combined these older barrels into a “single barrel” before bottling. Misleading, yes, but early bottlings were suspected to contain some Stitzel Weller stocks.

Michter’s president Joseph (Joe) Magliocco has stated that no M10 bourbon or rye has ever contained a whiskey that is less than 11.5 years old.

In 2004, Michter’s started contract distilling with Brown-Forman to their specifications, which would presumably be the source of this release. They transition over to their own distillate for these 10 year releases is expected in 2026.

Again, read the whole history, it’s excellent and a go to resource on all things Michter’s. Onto the review!

Background

Front and center, a disclaimer- this bottle was provided to me by Peerless at no cost, no obligation to review and with no strings attached. I thank them for their generosity in doing so.

The last time I had a Maker’s Wood Finish Series was 2020, SE4 x PR5, and you know what - shame on me for going 3 years without checking in on this line again. Though I thoroughly enjoyed that release, I didn't get around to formally reviewing it. My impression, and I understand others may disagree depending on the area, is that the Wood Finish Series is generally pretty findable in DC where I’m based. This led me essentially to procrastinate, “I’ll get around to trying it again.” Well, now we’re on the final release in this Wood Finishing Series, so again, I thank Maker’s for the chance to break my stupor and try the latest and greatest!

This release was designed to showcase Maker’s 110 barrel entry proof, which is a point of pride amongst their distillery. Fred Minnick explains why barrel entry proofs matter better than I ever could here, but essentially the theory is that more water upfront helps break down wood’s polyphenolic compounds during aging. It’s also worth noting- lower entry proof is generally a more expensive way to produce whiskey. It costs more upfront since you need more barrels to age the output. Many other distilleries, like Heaven Hill for instance, use the maximum allowable entry proof for bourbon- 125. This Maker’s release is finished with ten virgin toasted American Oak staves to amplify the traditional softer vanilla/gentle spice notes typically found in Maker’s output. Let’s taste and find out!

Background

Going to keep it short and sweet for the background, but I want to express some quick gratitude to what an incredible community whiskey can provide. The recent Jack Rose tasting , doubled as a lovely community sample swap. What better way to salute their friendship than to review them all!

Background

Want a fun exercise? Start on the Jack Daniel’s product page and try to find these two releases. Despite their growing profile of acclaimed offerings, from Barrel Proof Rye to Coy Hill, these offerings are buried at the bottom of the page, on a sub page under “Tennessee Apple” and next to the page for canned cocktails. As of this writing, Coy Hill has a secondary market value of ~$500-$550, this 12 year release ~$300 (but hopefully falling as more hits the market)... but there they are, a small tile page next to Canned Cocktails.

Is there a lesson to be learned here? Probably not! Though I'll hazard one all the same- maybe it’s a tacit reminder to our wildly exuberant community to just take a beat sometimes… these releases arrive like meteors to us, but still ultimately matter less to the bottom line of Brown Forman than the success of Jack Honey, Fire, and Apple. I mean DAMN, JD Apple really blew up last year! That’s not to say Brown Forman isn’t putting a lot of tender love and care into these premium product lines- they obviously are. It’s just nice to have a reminder that allocated releases will come and go, but long after we have all turned to dust Jack Daniel’s Tennessee Fire will burn eternal. Anyways, let’s drink.

Background

Two honey finished bourbons to review today! I love honey, absolutely love it, and as I’ve yet to try the holy grail of honey finishes- Belle Meade Honey Cask- I’ve got to make due with other, more available, offerings on the market. This brings us to Shortbarrel’s “The Bee’s Knees II” and Starlight’s Bourbon finished in Honey Barrels (Selected by Seelbach’s). Shortbarrel details their process in great length on the bottle and their website, but first they take a 50/50 blend of 4 year Bardstown Bourbon Company Bourbon and 5 year Green River Distillery Bourbon. Then, they add the blend back to four barrels (one medium toast, three heavy char) used by Atlanta’s Honey Next Door (which offers a bourbon barrel aged honey) where it's aged at least another 60 days. Those four barrels are THEN blended together for the final product.

As for Starlight… oh come on Starlight you’re not selling enough barrel picks to update your website?! It says 2016 on the page but this shit is giving me like, 2008 vibes. Ok per SEELBACH’s product page, this is a 4.5 year single barrel that was a blend of two mashbills- 60% corn/20% rye/20% malted barley & 51% corn/20% rye/20% malted barley/9% wheat. No details that I could find on their honey finishing process, but that’s enough background on these two- let’s taste!