Barrell Bourbon Batch 028 is a blend of 10 and 11-year-old barrels created from a marriage of three distinct sub-groups of barrels, hailing from Kentucky, Indiana, and Tennessee.
The first group was aroma forward with notes of tropical fruit, citrus zest, and exotic spices identified to drive the nose of the final blend.
The second group had a richness in the middle palate and a sweet, almond-like body.
The third group was peppery and tannic, adding backbone and a savory, woodsy and earthy component.
The final blend of Batch 028 allows each of these groups to shine through.
On the nose, maraschino liqueur and dried apricot lay a gentle, fruity foundation that recalls a boisterous chardonnay. Some rather sappy woodsy notes of rosemary and bamboo shoots. A touch of richness from cocoa butter and tallow.
The palate is fruity in nature, yet well-balanced, so that nothing overwhelms. Candied praline sweetness is balanced by a smoked sea salt minerality. Brown butter richness is cut by a radicchio bitterness. Champagne-like acidity is matched by chalky tannin.
The finish is complex and tropical, first exploding with lychee, grapefruit peel, dragonfruit, and strawberry. Some dusty tannin on the tongue gives it length, evolving through lightly oxidized oolong tea and peppery gin until only smoked sea salt lingers.
Cheers, and enjoy this whiskey!
The first group was aroma forward with notes of tropical fruit, citrus zest, and exotic spices identified to drive the nose of the final blend.
The second group had a richness in the middle palate and a sweet, almond-like body.
The third group was peppery and tannic, adding backbone and a savory, woodsy and earthy component.
The final blend of Batch 028 allows each of these groups to shine through.
On the nose, maraschino liqueur and dried apricot lay a gentle, fruity foundation that recalls a boisterous chardonnay. Some rather sappy woodsy notes of rosemary and bamboo shoots. A touch of richness from cocoa butter and tallow.
The palate is fruity in nature, yet well-balanced, so that nothing overwhelms. Candied praline sweetness is balanced by a smoked sea salt minerality. Brown butter richness is cut by a radicchio bitterness. Champagne-like acidity is matched by chalky tannin.
The finish is complex and tropical, first exploding with lychee, grapefruit peel, dragonfruit, and strawberry. Some dusty tannin on the tongue gives it length, evolving through lightly oxidized oolong tea and peppery gin until only smoked sea salt lingers.
Cheers, and enjoy this whiskey!