A Review of Two Different Evan Williams Single Barrel Vintage, 2003

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There are a ton of bourbon brands on the market. But as we know, unless you are dealing with a craft distiller (that actually distills their own product) almost all of those brands are created by just a handful of distilleries in Kentucky and Indiana. Most of them with just a couple of mashbills or recipes each. 

So how is it that they all end up tasting so different? How does Knob Creek taste so much different than Jim Beam Black? How is it that Evan Williams Bottled in Bond is easy drinking and Henry McKenna Bottled in Bond is so hot? One answer? Barrel selection. Sometimes a barrel tastes like Henry McKenna and sometimes it’s Evan Williams. 

Bourbon is a natural product. It’s affected by it’s environment. Where was the warehouse it was aged in? What side was it on? North? South? Was it high up in the warehouse where the temperature swings are greater? Did we have a spell of really hot summers or really cold winters? The list can, and does, go on and on. 

But these are big brands. Your average consumer doesn’t want to know that the Evan Williams comes from this barrel or that. They just want to know that it tastes like the last bottle of Evan Williams that they bought. Because they like it. Thank goodness for what Four Roses calls “mingling.” You see if you want the next batch of bourbon to taste as much like that last one as possible, you just dump in enough barrels until it all averages out and pretty much does.

But what if you want something just a little different than last time? Or what if you are just curious what different barrels taste like, one to the next? Well, then you pick up a single barrel product. If you want to make it more interesting, pick up two. Preferably from different barrels. Because a single barrel bourbon is just what it says: the product of one barrel. Theoretically, they all taste slightly different. 

I’ve bought a lot of single barrel products in the past. But until now, I’ve never had two of the same open at the same time. Last Saturday I was having lunch and doing a sample swap with a friend, DP. He’d done a review of the Evan Williams Single Barrel Vintage 2003 over at his blog, Whiskey Detectives, and didn’t care for it. I mentioned that I normally like those, so he was nice enough to throw the rest of the bottle into the swap. So that left me with two open bottles of this bourbon from two different barrels. What is a guy to do, but to taste them side by side to see just how different they are?

I’m reviewing barrel number 16 (barreled on 9-8-03 and bottled on 12-12-12) and barrel number 642 (barreled on 2-11-03 and bottled on 7-30-13).

Evan Williams Single Barrel Vintage 2003

Nose: 

642: This starts floral, but after a bit of time in the glass it transitions to a strong cherry and chocolate scent, like the cheap chocolate covered cherry cordials you find at christmas.

16: This starts remarkably similar to the other bottle. After a bit of time though this is still very floral with only hints of the chocolate and cherries of 642.

Mouth: 

642: Sharp and vegetal at first. After a bit it settles down though and brings out more of a traditional sweet vanilla/caramel/spice bourbon flavor. 

16: This also starts vegetal, but somewhere along the way, it turns itself into a florist’s shop. It’s almost perfume-like. 

Finish:

642: Decent length heat that fades to a nice bitterness

16: Still floral. Still perfumey. Not as hot as 642.

Thoughts: In my opinion, neither of these are as good as I remember previous releases to be. They both hit me with a sharpness I didn’t expect and that I found it hard to get past. Barrel 16, which I bought as a birthday present to myself was like drinking perfume. I just couldn’t get behind it. Barrel 642 from my friend DP was better. It was sweeter and had a nicer finish. All that said, if you handed me one without the other, they are similar enough that I wouldn’t know which you had handed me. And in my opinion, that’s not a good thing. I wanted to like these. I thought I would, but I don’t.

Battle of the Bigs: Head-to-head Review of Jim Beam and Jack Daniels

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Today the internets are all abuzz with the news that Beam, Inc of Deerfield, IL was purchased by the Japanese company Suntory. On twitter there is shock, on Facebook there’s anger, racial slurs and xenophobia in general. Everyone has an opinion. Me? My thoughts on the matter are really boring. I’m generally apathetic as to which multinational conglomerate owns the distillery where the whiskey I’m drinking is produced. Or where they call home. Or where their stock is traded. I know bourbon jobs have to stay in the US, so ultimately I don’t really care.

But in the spirit of the news of one of America’s own moving to Japan (not really) I decided to do a head-to-head that I’d been thinking of for a while. Japan’s Jim Beam (not really) versus the local boy Jack Daniels. 

I’d been thinking of this, not because either of these end up on my shelf at home very often, but because I travel a lot. And when I’m sitting in a hotel bar somewhere, I’ll as likely as not be faced with the choice between these two with maybe a Maker’s thrown in for good measure. When faced with this prospect, I’ve often made a run to the local liquor store to try to pick up a replacement or gone without. But maybe, just maybe there is something that I am missing. I mean these are the two biggest bourbons* in the world, there has to be something to them.

Right?

Jim Beam (White Label)

Nose: Initially it’s just like standing in the Jim Beam warehouse that they let you go in while visiting the distillery. Oak, alcohol and dust. After a bit of teasing, there is some wet rock, a floral note and a bit of crisp sour apple. 

Mouth: Thin. Watered down tasting. Past that: corn, a little vanilla, pencil shavings and more sourness. 

Finish: Gentle is the only word for this. Lingering Corn. 

Thoughts: I’m not a fan of this one. The thin mouthfeel and sour flavor are off-putting to me. That said, I’ve had decent cocktails made with this so it has it’s place. It’s just not in my glass. Maybe it’s in yours?

Jack Daniels Old No. 7

Nose: The nose on this one is really quite nice. Cherry, vanilla, a hint of chocolate. It reminds me of the chocolate covered cherry cordials you can buy at Christmas.

Mouth: Dusty, dried corn and some vanilla

Finish: A gentle burn with more corn and a lingering dusty bitterness.

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Thoughts: Disappointing. The palate does not live up to the nose. But unlike Jim Beam, I can see why it’s popular. This is gentle and sweet enough to appeal to the new or non-whiskey drinker. And since many people never move beyond the first thing they fall in love with, I can see it. Will it have a permanent home on my shelf? No. But that’s not because it’s bad, it’s just meh.

Overall: If forced to choose between Jack and Jim neat, I’d go Jack. But that said, I doubt I’ll ever be buying either of them for that reason (bars almost always have one halfway decent beer on tap). And as with all whiskey reviews, your milage may vary. Try it yourself. Maybe you’ll love them. 

*Jack Daniel’s Sour Mash Tennessee Whiskey meets all the legal requirements of bourbon and could be called bourbon if they chose to. So for the sake of stirring the pot, for this post, I choose to call it bourbon. Because sometimes I like to see people who care way too much get upset.

Four Roses Single Barrel Head-to-Head Review: Gift Shop Edition

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I’ve been meaning to write this post for just about a year. I tried when I first got back from Kentucky last year. It was a blind head-to-head. Imagine that, two different four Roses Gift Shop releases. One 13 years old, the other 17. What could be a better set-up? Well that was a question that needed to remain unanswered. You see, I accidentally started with the 125 proof one. I burned out my taste buds before I could even try it with water. 

I was sad.

So I put it off. And off. And off. Until I realized that I had very little left in the bottles. They’d become candidates for “removal.”

Removal is what I call the process of drinking only one bottle until it is gone in order to free up shelf space for the next bottle. It usually occurs when there is about 1/4 left in the bottle. It’s a policy that helps me to get over my urge to hang on to the “special” ones for longer than I should. And it’s a policy I desperately need. I secretly think that I might have a little hoarder in me. 

Actually, there’s a pile of little hoarders in me. They’re over there, behind the spleen. What? I might need them someday!

Anyway, the two gift shop releases of Four Roses had reached the point where they have been tagged for “removal.” I’d had the samples poured in my library for a while now, all I needed was that blog post and I’d be free to concentrate on finishing off those two bottles. 

The reason for the post has changed over the last year. Initially, it was a bit of a brag. Look what I have: it’s a 17 year old Four Roses…blah. It’s a good thing I never wrote that post. I would have been a dick. Now it’s a reminder. A reminder, that if you end up in Kentucky, to stop into the distillery and pick up a bottle of something so good, they decided to keep it for themselves.

So let’s get to the tasting. First the older/lower proof one (see I learned from last time).

Four Roses Single Barrel Gift Shop Release 17 year

Specs: OBSV. 17 years 5 months. 54.8% ABV. Warehouse QS. Barrel no: 73-3W. Selected as one of four barrels to commemorate the opening of their new visitor center.

Nose: Maple syrup, licorice, old wood that’s gone punky

Taste: whoo, that’s sharp. JuicyFruit gum, and baking spices. adding water amplifies the sweetness and the spices.

Finish: There’s just a wisp of a burn here, but it dries the mouth nicely. Adding water devastates the finish making it dangerously quaffable. 

Four Roses Single Barrel Gift Shop Release 13 year

Specs: OBSK. Barreled November 1998 (bought September 2012). 62.6% ABV. Warehouse NS. Barrel No: 16-4A.

Nose: This reminds me of a warm cookie. Sweet vanilla and allspice. Hints of barrel char.

Taste: Caramel/Vanilla sweetness balanced by cinnamon red hot candies. Sweet. Spicy. Wonderful.

Finish: warm, but doesn’t burn. there’s some wood left over. 

Thoughts: It’s no secret that I love Four Roses. And I think they hit both of these right out of the park. Both of these are fantastic whiskies and I would be happy to have either or both on my shelf. I’ll be sad to see both of these go. If pressed my wife and I each would choose a different favorite. I loved the 13 year. I’ve reached for this over and over during the last year. In previous drams, I’ve found lovely fruitiness that I just couldn’t find this time. I typically drink it with an ice cube though so that would affect it. My wife prefers the 17 year. Which is no surprise, she loves old woody bourbons. And this trends that direction.

In short: if you find yourself within an hour of Lawrenceburg, KY, stop in. Get a gift shop release. It won’t be either of these, but it will almost certainly be fantastic.

Paired Reviews: New Holland Beer Barrel Bourbon and Dragon's Milk Bourbon Barrel Stout

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Holy Crap! I hate canker sores! They hurt when you talk, when you smile and, yes, when you drink bourbon. I've been living with them for two weeks now. It's been two weeks with no bourbon to speak of. And with no bourbon in my life for the last two weeks, you might imagine that I'd be sad. That there would be tears and despair. 

You'd might imagine that, but you'd be wrong. You'd be wrong because while you can't have bourbon with a mouth sore, you can have beer. And on most nights beer is a nice consolation for no bourbon. 

So what, you might be asking, does any of that have to do with a bourbon blog? A couple years ago, I was made aware of an amazing phenomenon happening in the world of beer. Namely the aging of beer in used bourbon barrels. I've had a few of these. Stouts, IPAs and others, but one of my favorites was one I didn't realize was barrel aged, the first time I had it. I had asked for a good beer (surprise me) at a local burger place known for their beer selection and what was brought to me was Dragon's Milk from New Holland brewery. I loved it from the first sip, but knew nothing about it. It wasn't until much later that I learned it was barrel aged.

Imagine my delight when I learned that New Holland was releasing a bourbon that had been finished in Dragon's Milk barrels. That's right, they were releasing a bourbon barrel aged beer barrel aged bourbon. The very concept is hard to keep straight. 

But the real question is how does it taste? And does it live up to it's amazing sibling? Let's find out.

New Holland Beer Barrel Bourbon

Nose: Initially a lot of alcohol. After sitting a bit it settles into maple syrup and a hint of oak.

Taste: First sip is nutty and malty. Reminds me of Grape-Nuts cereal. Beyond that, the bourbon is soft and creamy with some oak and some tannins. 

Finish: This was odd. You swollow and your mouth tingles. Nothing strange so far. But then after a few seconds a burn comes up from your stomach and settles over your heart. Not painful, just warm. At that point the tingle has faded and there is a lingering sweetness in the mouth.

So how does it compare to the beer? I don't do a lot of beer tasting notes, but here goes nothing...

New Holland Dragon's Milk Boubon Barrel Stout

Nose: Straight up corn flakes

Taste: Nutty and malty Grape-Nut flavor with some fruitiness tossed in for good measure.

Finish: Lingering malty sweetness

Overall: I love this beer. It is sweet without being cloying. It's interesting but also downright tasty. I would drink the heck out of this (and also have). The bourbon is interesting. There is certainly a resemblance between the two. That nutty-malty Grape-Nut flavor is present in both. If you love the beer, you owe it to yourself to try the bourbon. With it's creamy nuttiness, it makes a nice-change-of-pace bourbon. That said, if you are not a fan of this beer, do not buy this bourbon. I happen to love the beer and as such, I like the bourbon.

Like the Bourbon.

Love the Beer.

The story of a falling out, a relationship rekindled and a review: Bulleit Bourbon

In light of recent allegations made by the daughter of Tom Bulleit of his homophobia and mental and physical abuse toward her, I have made the decision that BourbonGuy.com can no longer endorse products bearing the Bulleit name. An update has been added to reflect this change in policy.

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Can you believe that Bourbon Heritage Month is almost over? Tomorrow marks the closing ceremonies and if you are like me, you'll be marking the occasion solemnly, with a bit of time for quiet reflection on bourbons come and bourbons gone...

Oh who am I kidding? While bourbon lends itself to the quiet contemplation quite nicely, the last hurrah of a month of bourbon should be celebrated. You should raise a glass and let people know that while the official celebration is damn near over, you keep bourbon in your heart all year long. 

To such an end, I'd like to introduce you to a friend of mine. This friend has been with me for most of my bourbon journey. He comes from good stock, though he's a bit shy of telling you exactly where he's from. He's got a reputation for hanging out with musicians, cowboys, and other rough and rowdy types. But he's nice to have around in a pinch and very seldom lets you down. 

Bulleit Bourbon was my first "favorite bourbon," as it is for many people just getting into bourbon. I think that's partly because it is just expensive enough at around $30 to let you feel that you might be drinking the "good stuff" and put together well enough to not make you regret spending the money. 

Yes, it was my first favorite. But, until recently I hadn't purchased a bottle for a couple years. What happened? Well, like any first love, we grew apart. I was looking for the next big thing. More expensive. Harder to find. Limited. Rare. Better, right? You know the drill. I was always out looking for a taste of the strange. Add in the fact that, at the time I finished that last bottle, I hadn't quite come to terms with drinking bourbon without a large chunk of ice and my relationship with Bulleit was doomed. It was everything that the "good" bourbons weren't. It was inexpensive (by comparison). It was readily available. It wasn't "rare" or "limited." And on top of it all, it didn't do well with that large chunk of ice I used to add to every glass. It fell apart into a watery mess. 

So I left it behind. I moved on. I still had a soft spot for it, I mean, who doesn't for their first love. But, no, I barely acknowledged its presence when I'd see it sitting there on the shelf. And did I feel guilty about that? Heck no. I was better than it and we both knew it.

But then a funny thing happened. The next big thing lost its luster. I lost the sense of satisfaction from the hunt. Expensive just seemed...expensive. I just wanted something that wouldn't break the bank. And that I wouldn't feel bad about emptying. And I started to think about the bourbons that I used to love back when everything was new and fun. And I turned back to my first favorite. At the beginning of the month, on my birthday, I bought myself a bottle of Bulleit to see if it was as good as I remembered or as bad as I remembered.

Let's see how it did.

Bulleit Bourbon

Nose: JuicyFruit gum, citrus, sawdust and a tiny bit of smoke.

Mouth: Smoke, sawdust, vanilla, honey and rye spice. This is a hot one.

Finish: The heat continues in a hot finish that settles right over the heart and stays there for a while. Good length to the finish. It's got a good bit of bitter tannins that dry the mouth after you swallow.

Thoughts: It turns out it was as good as I remember. I really like this. It's a touch hot so it will benefit from the addition of a little water or a very small cube of ice. But be careful. Add too much and it will fall apart and be too thin and watery. The conventional wisdom is that this is made by Four Roses for Diagio and I'd believe that as I found the JuicyFruit gum on the nose that I often associate with Four Roses. And for the price, this is just a damn fine bourbon that you should be happy to have on the shelf and not be too sad when you finish. I mean, there is another bottle waiting for you right where you got that one from.

And that's a good thing.

UPDATE:

So, right after I finished posting this, I pick up the news to find the following (brought to us by WhiskyCast): Decision Time for Diageo On Sitzel-Weller.

From what I understand, this shouldn't affect the ubiquity of Bulleit for a while, if ever. I've read that Diageo ages the bourbon themselves so if Four Roses quits supplying unaged juice in six months there should still be Four Roses produced Bulleit aging for a few more years. The remaining stocks might be mixed with other non-four Roses produced bourbon as they get a new supplier or start producing themselves. In such a possibility, the taste would gradually change over time, but that's part of the fun of bourbon. As much as people try to claim that nothing ever changes, over time it always does.

It does mean that there will be a sample or two of my current bottle put into the library of samples I keep so that I can revisit it in a few years as a comparison.

---

2019 update:

As stated above I have made the editorial decision that I can no longer endorse or recommend products from the Bulleit family of labels. This is an extension of the policy in my Statement of Ethics where I do not allow homophobic comments. In this case I’d rather not continue to help enrich a man alleged to have physically abused his own daughter over her sexuality. The review has been left intact for transparency’s sake.

Whiskey Review: Cedar Ridge Iowa Bourbon (Barrel 114)

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Way back in May of 2012, I decided to go on a road trip to Iowa. I'd heard of this little winery near Cedar Rapids that had expanded into bourbon. Being the type of guy who is willing to take almost any excuse to jump in the car and taste bourbon, it was only a matter of finding the right time. For whatever reason May 12th was that time. how do I know? Well, I happened to tweet about it. I remember it as a fun trip. Up at five am and there by noon.

Saturday, May 12, 2012 5:22 am: "Up early to drive to Iowa. The plan is to visit @CedarRidge4 Distillery and Winery today. Should be fun."

Saturday, May 12, 2012 7:48 am: "Can't wait to get there... driving through Iowa is sooo boring."

(With as much as I enjoy it's alcoholic progeny, I get a little impatient driving through endless corn fields.)  

Saturday, May 12, 2012 10:58 am: "If everyone in Iowa is this nice, I feel sorry for them. I've never been treated more rudely. I hope this day gets better."

(Remember, when a truck crowds the line, it's best to not park in the middle of your spot, even if you have a tiny car...this guy wanted to fight.)

Saturday, May 12, 2012 11:45 am: "So far @CedarRidge4 has redeemed this Iowa trip for me. Knowledgeable tour guide. Very nice folks at the tasting bar. And good whiskies."

But there was redemption (and whiskey) at the end of the drive so all was well. I took the tour. It wasn't long, but the young guy who gave it was immensely knowlegeable about the product that was being made. We saw the mashing, the fermentation, the stills. Then we turned around and saw the aging product. 

I said it was small.

I listened as he answered questions about the barrels, what each piece of equipment did, the water—reverse osmosis filtered for parts of the process, distilled pure for others—in case you were curious,  etc. Then the tour was over and we headed to the tasting bar.

This is a beautiful place. You know how winery's are almost always beautiful places where you could imagine people getting married? Yeah, this is one of those. The tasting bar was the type of place where the people are amazingly nice and everything tastes just a little bit better. Because of that, and because I had just driven four hours to get there, I picked up a bottle. 

Then I beer tasted my way around Iowa, stopping at a nearby brewery for a sample. Then to Des Moines to have supper and a sampler flight. Then to Ames for my hotel. All in all it was a fun trip. 

On Monday of that same week, I cracked open the bottle of Cedar Ridge Iowa Bourbon. 

Monday, May 14, 2012 8:25 pm: "Drinking my 1st glass of @CedarRidge4 bourbon. Initial thought: reminds me a lot of Big Red Gum. Looking forward to more exploration."

It was ok, but not as good as I remembered sitting in the tasting room. 

Damn that lovely ambiance. 

And it's been sitting on my shelf ever since. Every once in a while I pour another glass, I see if it's still as I remember it, then I put it back hoping to find a use for it. I used it for making a pork marinade yesterday, it paired really nicely with a lovely chenin blanc (I took a sip before mixing in the other ingredients). And tonight, I decided that I finally needed to review it.

Cedar Ridge Iowa Bourbon

Specs: Barrel Number 114, Bottle 298

Nose: Grains with a hint of sweetness. A deeply pervading, though well incorporated, ethanol scent in every sniff, even after a while in the glass.

Mouth: Silky texture with a delicate flavor of dried corn.

Finish: Bitter tannins, very drying in the back of the throat, fading to the same aftertaste as the Big Red gum I chewed when I was a kid.

Overall: I'm not a fan of this bourbon. It misses almost all the notes I look for in a bourbon. It has almost no vanilla or caramel and very little spice. It does showcase the corn very well. And maybe being from the middle of corn country, that's the point.

I'd pass on this one, but your milage may vary. It does look to be a single barrel after all. So give it a shot, and if you're in Eastern Iowa, I recommend a visit. It's a lovely place and worth the stop.

Head-to-head review: Elijah Craig 12 Year vs. Elijah Craig Barrel Proof

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Ever have one of those days where you know you really should come home from work and drink bourbon, but aren't sure that you want to?

...

No?

Normally I don't either. But today...today I was tired. Tired and hungry. And a little cranky. And did I mention hungry? I mean, analyzing a bit of bourbon means pushing supper off so you can save your taste buds for the finding of all those flavors in the bourbons. 

It's been a while since I did an analytical tasting. You can tell because these thoughts were actually going through my head at first. I was looking at it as if it were something I had to do not something I should want to do.

But that's the beauty of bourbon. Pouring the samples, nosing them. Making notes along the way... yeah I got right back into it. Irritation? Gone. Hunger...still there, but manageable. Bourbon? Oh yeah. It smelled so good.

I've been doing a lot more beer drinking this summer than I have bourbon drinking. But tonight I realized again why I love bourbon. I love the smell. I love the way it hits you like a wave of sweetness that is a mix of caramel, vanilla and tannins. I love how it feels when you breathe in after you swallow, how the air cools your tongue and the burn lingers in your throat. I love that every bourbon is similar, yet different. They are all speaking the same language, but the dialect is different. 

Oh geesh, think of the difference between someone from Minnesooota, like me, don'tcha know...and...someone from Chahlston, South Carallina, where I might, someday, move. 

They both speak English, but you'd know they were different. Bourbon is the same way. Each one is similar, but each one is a variation on the theme. 

I love that!

And as a continuation of the theme of similar, yet different, tonight I decided to taste two that are supposedly the same except for proof. Elijah Craig 12 year and Elijah Craig Barrel Proof. These are supposed to be exactly the same, but at they are different proofs. Does it make a difference. Yeah, yoo betcha. I didn't do it blind tonight because, if you've ever seen Elijah Craig Barrel Proof you know it's as dark as a cup of coffee. You'd know them apart just by looking at them.

Elijah Craig 12 Year

Color: Amber in color as are most bourbons.

Nose: At first sniff, this hits with a alcohol burn to the nostrils. After that, it reminds me most of standing in the aging warehouse at Heaven Hill's Bourbon Heritage Center. It smells like oak and dust and bourbon. Digging just a little deeper I get some toffee and a clove/allspice scent.

Mouth: This has a vague sweetness. Carmel, vanilla, etc. But there is also some oak and a bit of spice. Not a one-note wonder.

Finish: dry, tannic with a bit of a burn.

Overall: I like this, but just barely. It's not bad by any means, but it's trending a bit too hot and dry for my tastes. Not so far outside the realm that it's meh, but it's the closest like to a meh, I've ever given.

Elijah Craig Barrel Proof

Color: this is brown. Like cup of coffee brown.

Nose:  Very sweet and much less burn than the regular release. I'm getting a buttery baked apple loaded with cinnamon and warm brown sugar.

Mouth: Very sweet with some spicy clove. A bit fruity on the tip of the tongue. 

Finish: sweet again with a warmth that sits right over your heart for minutes. After my first swallow, I got a burst of a burn coming back up my throat.

Overall: Hoo momma, this is strong. I recommend water. But don't water it down to the 94 proof of the regular release, that's a bit much. But when not adding any, I burned out my tongue pretty quick. This one is really good. 

I was curious so I added water to bring it down to about 95 proof. On the nose, the alcohol burn came back but it was fruitier with bigger clove/allspice than either of them right out of the bottle. The taste just fell apart. Though, my mouth was plenty burned out by this point so who knows.

These are both good, but for my money I'd go barrel proof if you can find it anywhere.

Head-to-Head-to-Head Review of Bourbon from the Barton 1792 Distillery

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I am a cheap bastard. I listen to my music on Spotify (the free account) instead of buying it. I take a sandwich for lunch everyday. I don't go to the movies every month, or even every six. I drove my last car until I was spending almost as much on repairs as I would on a car payment. I drink bourbon and I like bourbon that is under $20 per liter. 

That doesn't mean I won't spend more on a good bottle. I spent $100 on one just a couple weeks ago. I'll spend money if it is deserved. I go to movies that will benefit from the big screen and big sound. When I bought a car, I bought one with all the electronics you could ask for. I buy those few albums that I know I'll be listening to in a few years. I try to buy my dinner hot and pre-made once every couple of weeks, even if it is just delivery. 

If you wanted, you could probably call me "frugal," but I tend to be a bit more plain spoken than that. And besides, cheap doesn't offend me. Cheap means something is worth more than it costs. I love cheap. Cheap is your rough-around-the-edges uncle. Frugal is that quiet chap in your office who seems just a bit stuck up. Cheap is fun. Frugal you are afraid of offending. You don't worry about cheap. Cheap can take care of itself. 

And that is why I picked two of the bourbons I did for tonight's tasting. If you were being nice, you could call them inexpensive. Or a good value. But let's not start mincing words now. These are two cheap bourbons. Even the most expensive of the two is under $25 for a 1.75 L at the Party Source. But, that said, I made a special point of searching these out the last time I was in Kentucky. Everything I read, said that they are a well kept secret in the Bluegrass State and that they are much better than the price tag suggests.

So last time I was there, I picked up a liter of 86 proof Very Old Barton and a 200 mL of the 100 proof version for comparison. Tonight, because it is made at the same distillery and because I prefer a three way double blind, I threw in a pour of my Liquor Barn Selected1792 Ridgemont Reserve as well (second series #5 according to the label). 

Each of these pours was really hot on the nose initially. Just overpowering with alcohol. So in an unusual move, I let them sit for five minutes before coming back to them.

Whiskey A

Nose: First thing I'm hit with is dried corn sitting in a silo. After a while it shows some floral and sweet scents. After a couple sips I could swear someone is baking sweet cornbread in the glass.

Mouth: This disappoints. It's all harsh alcohol on the tongue tip and stays hot as you swallow. It does sweeten some as it moves back in the mouth though.

Finish: warm and peppery. This one definately leaves a tingle that lasts for a while.

Thoughts: This one is so hot that I'd drink it with a couple ice cubes or some water, but even then it wouldn't be my first choice. It's not bad, but not great. It's just meh.

Whiskey B

Nose: Strange as it sounds, the first thing I'm struck with is chocolate milk. But then moving into the smell of silage. Finally landing on sweet brown sugar. 

Mouth: Sweet at the tip of the tongue, but becomes a bit peppery as it moves back in the mouth. Adding a bit of water mutes the pepper and allows some of the wood to show itself.

Finish: This leaves you with all the stereotypical bourbon flavors. Caramel vanilla and oak. It's nice.

Thoughts: This is certainly more interesting to me than A was. Whiskey A was all about the heat. This is a bit more nuanced. That said, it's still just sort of...there. It'll do in a pinch, but also wouldn't be my first choice.

Whiskey C

Nose: This starts just a bit sour. But that fades. You are left with wood and brown sugar.

Mouth: This is very gentle on entry. Sweet with a mild pepper. It's almost cooling after the other two.

Finish: Very quick finish. There is a lot of vanilla along with a hint of dryness.

Thoughts: This is easy drinking to the point of being boring. And that's why I like it. I'd reach for this while playing cards or having an animated conversation with a close friend. Something where I don't want to think about my whiskey, I just want to drink it and enjoy what's going on around me.

So which is which? Well, I was sort of surprised to find out that I had ranked them in inverse order to their price. I liked the 86 proof Very Old Barton the most (C),  the 1792 the least (A) and the 100 proof Very Old Barton landed in the middle (B).

Keep in mind that this is not the regular release of 1792 so your milage may vary. This one may very well have been chosen for it's heat. I have tasted it side by side with the regular release and I didn't notice much of a difference, but you never know.