O. H. Ingram River Aged Straight Whiskey, I found interesting whiskey. Aged in a floating “rickhouse” at the confluence of the Ohio and Mississippi Rivers, in Ballard County, Kentucky. The theory being the gentle rocking of the barrels enhances the aging process. This process has its roots in the river transport of barreled distillate from Bourbon County delivered to New Orleans, with the transformed taste that apocryphally led to our native spirit. Does it make a difference? I have no idea, but there are a lot of people putting barrels on ocean voyages, riverboats, playing music to them, and even aging in cranberry bogs.
Currently there are several bottled manhattans available on the market; High West has really put this one together well. All the right flavor components are there, and are well balanced. In the past when sampling bottled manhattans something was always off or missing for me, they just felt lacking. This was not the case with this offering from High West. If you are not able to make a manhattan at home, or are going to a gathering and don’t want to spend time mixing drinks, this is a great alternative.
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The price is a tough sell for me but the bourbon itself is exceptional. It certainly reminds me of one of my all-time favorite expressions (Elijah Craig) and when I had my boyfriend taste it he asked, “Is this Elijah Craig?” It is fitting, as the proximity to Elijah Craig’s Scott County homestead (“close enough to throw a nerf football and hit the front door”) is what originally inspired one of the co-founders to launch a bourbon brand. Though the source of the bourbon is kept under wraps, it was expertly chosen. The folks from Blue Run – a diverse crowd from tech to marketing to politics – recognized themselves as industry outsiders and lacked the sophisticated palate required to select an exceptional bourbon, not to mention optimal proof. So they brought in an industry veteran with proven bourbon chops to thumbs up or down their barrel selections.
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Every Little Book release is, to my palate, unique and extraordinary. Fans will recognize they’re Beam whiskeys, but no standard Beam whiskeys. Hearing Noe talk about the effort required to make them adds to their complexity, and conversations about them reminds me just how hard mingling whiskey really is—especially when using a brown rice-accented bourbon. It’s that bourbon that Noe said, “that anchors the complexity of the blend but not the majority of the blend.” I agree. The sweet, round and