A barrel pick experience is without a doubt one the best things you can be a part of if you are a bourbon fan. Each one is different. Every distillery does it a bit differently and the people you are with all help to make each one unique. As I stated above, I’ve been EXTREMELY fortunate to have been able to participate in more than my fair share of these once in a lifetime experiences. Most bourbon fans can only dream of being a part of one of these picks. I decided to write about this experience for all of my fellow bourbon fans that either live way too far away from bourbon country, don’t have the access to do a private pick, or just don’t have the time in their busy schedule to put their work and home obligations on hold to travel to KY to drink bourbon. If you’re reading this you’re obviously a bourbon fan, these barrel pick trips are bucket list stuff.
The older bourbon succumbs to the unbridled alcohol of the younger whiskies in the blend. Upon first sniff, this completely singed my nose hairs, which is a highly unpleasant feeling and one that doesn’t make you eager to subject your delicate tastebuds to. This causticity renders the whole experience – from first sniff to final swallow – wholly unpleasant. I felt like I was drinking something rawer, less aged, and much cheaper.
Overall, I am big fan of finished “bourbons.” I will admit that before tasting this, I have paid $125 for a 10-year MGP bourbon finished in Cabernet Sauvignon barrels for 6 months finished and bottled from a place in California. It is very, very good.
The Bardstown Bourbon Company bills themselves as the first Napa Valley style destination on the Kentucky Bourbon Trail. The Bardstown Bourbon Collaborative Series #1 is a sourced Tennessee Bourbon finished in Phifer Pavitt Reserve Cabernet Sauvignon barrels from Napa Valley for 19 months. Certainly makes sense for a Napa style destination.
I am always wary of any brands that market themselves as being best as a shot (aka: reducing the time you have to actually taste it). Liquors that are designed to have as little booze flavor as possible to minimize the displeasure of delivering alcohol quickly to the blood stream are all the same. After all, Drinking Curious is also Drinking Responsibly. Whether it’s honey, cinnamon, or old-fashioned-inspired “whiskey-based” spirits, they are all meant to be tossed in the freezer, peddled by scantily clad promo models, and not worthy of a spot in any decent liquor cabinet.
Davis Valley DistilleryView Post
Rolling Standard Midwestern Four-Grain Whiskey is a very interesting approach to creating a four-grain. Instead of using all four grains together in the same mash, Union Horse Distilling distilled a wheated Bourbon and distilled an American Single Malt, aged both for five years, and then blended them together. After the blending process, the whiskey is then returned to those barrels another 18 months together before being blended again as a small batch. It is non-chill filtered and bottled at 92°.
I’m going to be really transparent here and state that I have never been a tequila fan. I’d tried several tequilas over the years, but found them all to have a bite to them I didn’t care for, including some I was told were fairly high end. Last spring, my wife and I celebrated our anniversary in Santa Fe, New Mexico, and my brother suggested I try mezcal since I’m a fan of peaty Scotch whiskies. Before doing so, though, I had to look up some info on mezcal, from a whisky drinker’s perspective.
I am Whiskeyfellow. I am not Ginfellow, and despite the fact that, at the time of this review, there are two hilarious videos of me drinking Malort, I am most definitely not Malortfellow. I review whiskey, it is what I know, it is what I enjoy, and it is my niche. However, there’s this whole damned #DrinkCurious lifestyle that I’ve honestly embraced.
Before I even pour Treaty Oak’s Waterloo Antique Gin in my glass, I’m going to be perfectly transparent. I don’t just dislike gin, I hate it. Gin was my dad’s drink. He loved Gibson martinis, straight up, with a hint of vermouth. My hating gin has nothing to do with my father, I’m just saying this because I’ve been around gin much of my life. I’ve tried many gins from many distillers and I’m going on record stating that I have never found one that I like. To me, they all taste like grabbing a Christmas tree branch and brushing my teeth with it.