Hudson whiskey - such a smooth and great pour
As you can tell I enjoy a lot of offerings from Redwood Empire and I was finally able to crack open the Devils Tower High Rye Bourbon. Here is my review:
Nose: A mix of sweet and spicy aromas, with notes of vanilla, fruit, rye spice and something I just can’t identify.
Palate: sweetness and spice, with flavors of caramel, oak, and pepper with a thin mouthfeel.
Finish: I found the finish short and dry. Some spicy warmth and oak linger but fall short of what I expected from Redwood Empire.
This pour appears to have a big variance from other Redwood Empire expressions, and can be a bit of a mixed bag. This can lead to a sense of disappointment for those who are used to the consistency of other Redwood Empire products.
I’ll definitely revisit this one in the near future but I was surprised that I wasn’t blown away like I usually am by their products.
Have you tried this? What are your thoughts?
Cheers! 🥃🥃
Nose: A mix of sweet and spicy aromas, with notes of vanilla, fruit, rye spice and something I just can’t identify.
Palate: sweetness and spice, with flavors of caramel, oak, and pepper with a thin mouthfeel.
Finish: I found the finish short and dry. Some spicy warmth and oak linger but fall short of what I expected from Redwood Empire.
This pour appears to have a big variance from other Redwood Empire expressions, and can be a bit of a mixed bag. This can lead to a sense of disappointment for those who are used to the consistency of other Redwood Empire products.
I’ll definitely revisit this one in the near future but I was surprised that I wasn’t blown away like I usually am by their products.
Have you tried this? What are your thoughts?
Cheers! 🥃🥃
The agave barrel project is coming along nicely.
Friday Bourbon Hunting Find.
Friday Bourbon Hunting Find.
Happy Bottled in Bond day! Nope! Happy Bottled in Bond week here at BPR especially with Bulliet's latest expression a Bottled in Bond. And the big news is that it is their own distillate. No sourcing. No kidding. I picked it up for 53 dollars at @midvalleywine.
Bulleit Bottled in Bond's mashbill is unstated but Bulleit normally has a mashbill of 68% corn, 28% rye and 4% malted barley. Master Blender Delicia James said in a Robb report interview that it is made with "their signature high rye mashbill and aged 7 year under bottled in bond standards."
On the nose it is vanilla, caramel with hints of maple, and baking spice. The proof is noticable compared to the orignal expression. Deeper inhales bring oak char, brown sugar and cocoa powder.
The palate matches.It starts sweet with caramel and vanilla moving to sweet maple, chocolate and end with a raspberry and a white strawberry note.
The finish is maple, chocolate, light cinnamon and nutmeg.
The swallow gives a modest hug that quickly diminishes and is almost absent in following swallows.
Bulleit as a brand has always been a good cocktail workhorse and this bottle keeps that tradition.
For simplicity we tried it in an old fashioned with rich Demarara syrup and aztec chocolate bitters and then in a Manhattan with Cocchi Vermouth. For the complex test in a Boulevardier and in a Bourbon renewal. All were excellent and enhanced by the bourbons sweet notes, proof and spice.
BULLEIT BOND is the fulfillment of the dream of being non sourced and is 100% Blue Pig approved! NOW GO TASTE THE DREAM!!!.....AND TELL EM MERX SENT YA!
Bulleit Bottled in Bond's mashbill is unstated but Bulleit normally has a mashbill of 68% corn, 28% rye and 4% malted barley. Master Blender Delicia James said in a Robb report interview that it is made with "their signature high rye mashbill and aged 7 year under bottled in bond standards."
On the nose it is vanilla, caramel with hints of maple, and baking spice. The proof is noticable compared to the orignal expression. Deeper inhales bring oak char, brown sugar and cocoa powder.
The palate matches.It starts sweet with caramel and vanilla moving to sweet maple, chocolate and end with a raspberry and a white strawberry note.
The finish is maple, chocolate, light cinnamon and nutmeg.
The swallow gives a modest hug that quickly diminishes and is almost absent in following swallows.
Bulleit as a brand has always been a good cocktail workhorse and this bottle keeps that tradition.
For simplicity we tried it in an old fashioned with rich Demarara syrup and aztec chocolate bitters and then in a Manhattan with Cocchi Vermouth. For the complex test in a Boulevardier and in a Bourbon renewal. All were excellent and enhanced by the bourbons sweet notes, proof and spice.
BULLEIT BOND is the fulfillment of the dream of being non sourced and is 100% Blue Pig approved! NOW GO TASTE THE DREAM!!!.....AND TELL EM MERX SENT YA!
Happy Friday-Ryeday with Rpughrider "Tge Big Stick Rye".
I have enjoyed the rough rider series from Long Island Distillers, but had not tried their ryes. That had to change. So i picked up their cask strength "The Big Stick Rye". I grabbed itfrom @totalwine for 34 dollars.
It is pot distilled at 121 proof and has a mash bill of 93% localy sourced Winter Rye and 7% malted barley that is fermented in champagne yeast. It is aged for a minimum of 1 year in American oak casks.
The nose is sweet with caramel, citrus, and powdered sugar. Deeper whiffs are floral that brings out earthy notes of tobacco.
The palate is complex with caramel and shortbread cookie. On the mid palate, it changes to mint, citrus peel and spicy cinnamon, and pepper.
The finish is spicy and hot from high proof and a little drying . It is long and delivers a sound hug in the chest.
It's a great sipper, neat or on the rocks. It also was great in cocktails where it stands up with its proof and complexity. Considering this, it 100 Blue Pig app4oved!
CHEERS AND GOOD POURING!
I have enjoyed the rough rider series from Long Island Distillers, but had not tried their ryes. That had to change. So i picked up their cask strength "The Big Stick Rye". I grabbed itfrom @totalwine for 34 dollars.
It is pot distilled at 121 proof and has a mash bill of 93% localy sourced Winter Rye and 7% malted barley that is fermented in champagne yeast. It is aged for a minimum of 1 year in American oak casks.
The nose is sweet with caramel, citrus, and powdered sugar. Deeper whiffs are floral that brings out earthy notes of tobacco.
The palate is complex with caramel and shortbread cookie. On the mid palate, it changes to mint, citrus peel and spicy cinnamon, and pepper.
The finish is spicy and hot from high proof and a little drying . It is long and delivers a sound hug in the chest.
It's a great sipper, neat or on the rocks. It also was great in cocktails where it stands up with its proof and complexity. Considering this, it 100 Blue Pig app4oved!
CHEERS AND GOOD POURING!
