Elijah Craig Barrel Proof: C921

November 4, 2021 Eric Burke

I’d like to thank Heaven Hill for providing this review sample to me with no strings attached.

You know, I like Bourbon. I know that doesn’t come as a shock to most of you since, well, I do tend to write about it twice a week. But it is worth saying now and then when you are someone who acts as a critic. I love bourbon. Everything I write on this site stems from that. I won’t go so far as to say there is no bad bourbon, there is. (Cough…TerrePure…cough cough). But generally, I like bourbon. It’s one of the reasons the majority of products get a “like” rating. I just generally like the stuff. Occasionally there is one that I very much dislike. Like, it is bad. Or that really does nothing for me. It isn’t bad, but it isn’t for me. I don’t have this happen too often because I try really hard to only purchase things I’m pretty sure I’ll enjoy. I mean, I’m going to have the rest of the bottle left after the review and I can only use so much prop bourbon.

But every so often, something surprises me. I’ve been doing this long enough that when a sample of Elijah Craig Barrel Proof shows up, I know I’m going to really enjoy it. I expect that and have never been disappointed. It is just damn fine whiskey. But this time I was surprised. Read on to see why.

Eijah Craig Barrel Proof, C921

Purchase Info: This bottle was provided by the producer for review purposes. I have found previous editions locally for as low as $69.99 for a 750 mL bottle at Total Wine.

Price per Drink (50mL): $4.67

Details: 60.1% ABV. 12-years-old.

Nose: Caramel, mint, red fruits, chocolate, and vanilla.

Mouth: Warm, but not as hot as the proof would lead you to expect. Sweet with notes of caramel, vanilla, allspice, red fruits, and chocolate.

Finish: Medium-long and sweet. Notes of floral vanilla, chocolate and baking spices.

Thoughts: This is delicious. Even at 120 proof it is drinkable neat. Sweet caramel, vanilla, and chocolate throughout. Nice baking spice notes. It isn’t enough to say that I'm a big fan of this one. I love it.

Comparison to B521: In my opinion, there is no question that C921 is better in every way. It is richer in the mouth and on the nose. Sweeter, spicier, better mouthfeel. It's so good. Don't get me wrong, I really liked B521, but I love C921! If you run across it, do yourself a favor and buy it. This might be the best bourbon I've had this year.

In fact, I’m going to pull out a very seldom used award. I’m going to say that Elijah Craig Barrel Proof C921 is only the second recipient of the BourbonGuy.com Bourbon of the Year Award. I only give this to bourbons that are by far the best thing I’ve had all year. The last one was awarded way back in 2017. I haven’t had a bourbon that was that much better than every other bourbon since. But this one qualifies. Nice job Heaven Hill!

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Parker's Heritage Collection 2021: Heavy Char Wheat Whiskey

November 2, 2021 Eric Burke

I’d like to thank Heaven Hill for providing this review sample to me with no strings attached.

I’m not going to lie. I’ve been slacking a bit on reporting on samples that companies have sent to me. Between vacation, a covid scare, the worst allergies I’ve had in years, and then a booster shot, I haven’t had many opportunities for tasting whiskey. But that seems to be changing. I feel great so let’s start taking a look at the backlog.

Tonight’s whiskey was provided by Heaven Hill. It is the 2021 Edition of the Parker’s Heritage Collection. the 15th Edition if you can believe that. My, how time flies. This edition is an 11-year-old wheat whiskey, using the same mashbill as their Bernheim product. It comes in at a whopping 122° proof.

I’ll let Heaven Hill tell you what makes this special:

This edition continues the award-winning series of heavy char releases, exploring how a more intense char allows the liquid to penetrate deeper into each barrel stave and the effects on the resulting flavor. Comprised of 75 barrels charred for one minute and 30 seconds (Level 5), as opposed to the traditional 40 second char (Level 3) for Heaven Hill, the Wheat Whiskey reached peak maturation after 11 years on the sixth floor of Rickhouse Y. The heavy char allowed Heaven Hill’s traditional Wheat Whiskey mashbill of 51% wheat, 37% corn, and 12% malted barley to interact more with the oak, extracting a mix of sweetness, filled with hints of molasses and butterscotch. This release is only the second time the Wheat Whiskey mashbill has been featured in the Parker’s Heritage Collection, with the first released in 2014 as an Original Batch Cask Strength.

And as with previous versions of the Parker’s Heritage Collection, a portion of the proceeds of each bottle will go to support ALS research and patient care.

Parker's Heritage Collection: Heavy Char Rye Whiskey

Purchase Info: This review sample was graciously provided to me by Heaven Hill for review purposes. The suggested retail price is $139.99 for a 750 mL bottle.

Price per Drink (50 mL): $9.33

Details: 11 years old, 61% ABV.

Nose: Very hot, very spicy. Notes of cinnamon, mint, almond, and oak.

Mouth: Cinnamon spice, mint leaves, vanilla, almond.

Finish: Long and warm with notes of dusty oak, red fruits, chocolate, mint, and a nice nuttiness.

Thoughts: Hot and spicy as might be expected from the high proof. The flavor seems most heavily influenced by the barrel, rather than the mash bill which is expected from both a double-digit age and a majority wheat mash bill. Overall, this is pretty close to what I would have expected. Which is to say that it is very, very good.

Ancient Age 90 Proof

October 28, 2021 Eric Burke

I love getting emails from readers. You guys are literally the only thing that keeps me going as this is not, and never will be, a profit center for me. Between hosting, domain registration, email accounts, and of course purchasing new and interesting bourbons for review? Well, let’s just say that if the time comes where I need to really look at making cuts to the budget, the thousands of dollars per year that I spend on this site will be one of the first things thought of for the ol’ chopping block.

And you guys write in for all sorts of reasons. Sometimes to correct me, which I appreciate. Many times to give me the ol’ attaboy, which I love. And occasionally one of you will write in with a request for the type of thing you’d want to see covered in upcoming posts, which is super helpful.

Sometimes the requests are for certain brands, but by far the most common of request is for more coverage of inexpensive bourbons. I like that suggestion. I’m a frugal guy. To be honest, the main reason that I don’t cover more inexpensive bourbons is not because I don’t like them, but because after doing the Bottom Shelf Brackets for so many years, I’ve basically run out of them. Or at least ones sold locally that aren’t TerrePure. I’m never knowingly putting that shit in my mouth again.

So I knew it was going to make at least a few of you very happy when, on my last trip to Kentucky, I saw a 375 mL bottle of a whiskey that I’d never had before. And one from a beloved producer at that. I’ve never picked up the 90 proof version of Ancient Age before. I’d had the 80 proof numerous times. I’d had the 10- year-old back in the day. I’m unconvinced that I’ve had the Ancient Age 10-Star bourbon. I just can’t remember. But I knew I had never had the 90 proof. So I picked it up. This is distributed in Kentucky, Tennessee, and parts of West Virginia.

Ancient Age 90 proof

Purchase Info: $6.49 for a 375 mL bottle at Liquor Barn, Louisville, KY

Price per Drink (50 mL): $0.87

Details: 45% ABV. 3- years-old.

Nose: Delicate on the nose. Notes of caramel, vanilla, red fruits and baking spice.

Mouth: Spicy cinnamon touched with cocoa powder, mint, dried grains, dried fruits, and vanilla.

Finish: Medium in length and warmth. Notes of cinnamon, red fruits, and caramel.

Thoughts: While this won't win many awards, it is nothing to turn your nose up at. At only three years old and less than $1 per pour, this is much spicier than I had anticipated. Especially as I've had the 80 proof that is sold here in Minnesota and it has next to no spice to it. For the price, I like it. I'd probably reach for Very Old Barton first, but if I'm in a Buffalo Trace kind of mood, but don't have a Buffalo Trace kind of budget, then this'll do in a pinch. Kinda gets lost in an Old Fashioned but would work ok in a Whiskey Sour.

Jack Daniel's Tennessee Tasters' Selection: Jamaican Allspice, Spring 2020

October 26, 2021 Eric Burke

Going to be a short one tonight. I got my vaccination booster last night and I feel like warmed-over poo. I originally got the J&J shot. It wasn’t too bad. Fever and Chills overnight the day I got it, but nothing lasting. This Pfizer one is wild though. For a while, I had every symptom of the flu except the lethargy. So I was amped up on coffee, raring to go but with chills, joint aches, etc. I got a bunch of work done this morning. Then boom. I got run over by a truck about 1 pm. And I’ve been down since. But hey, it gave me a lot of time to listen to podcasts and play a Star Wars Lego game on my iPad this afternoon.

Tonight’s whiskey (tasted this weekend prior to getting jabbed), is one of the Tennessee Taster’s Selections. As far as I know, these are only sold through the Jack Daniel’s Distillery Bottle Shop and select liquor stores in Tennessee. The Tennessee Tasters’s Selections are limited, experimental releases that take a Jack Daniel’s product and play with it a bit. This one was finished with “Jamaican Allspice” wood. Otherwise known as Pimento Wood, this is the wood that gives Jamaican Jerk Chicken its unique flavor.

So in the name of this being a short post, let’s get on with the tasting notes.

Jack Daniel's Tennessee Tasters' Selection: Jamaican Allspice

Purchase Info: $34.24 for a 375 mL bottle at the White Rabbit Bottle Shop, Jack Daniel’s Distillery, Lynchburg, TN

Price per Drink (50 ML): $4.60

Details: Finished for 180 days with Jamaican Allspice Wood. 50% ABV. Released Spring 2020. Selection number 6.

Nose: Oak, caramel, allspice, and pipe tobacco.

Mouth: Spicy with notes of tobacco, clove, caramel, and oak.

Finish: Medium to long and warm. Notes of tobacco, clove, and caramel.

Thoughts: Damn. I wish I'd bought a second bottle. This is delicious. Strong tobacco and clove notes throughout. Nice heat. Nice finish. This makes me look forward to the next two Tennessee Tasters’ Selections I have in the closet. This bottle, however, will live on the special shelf so I don't empty it too fast. Damn, that’s tasty!

Smoke Boards: Cocktail Smoking Kit

October 21, 2021 Eric Burke

When I was a kid, my brother and I visited my father every other weekend as part of my parent’s divorce agreement. My dad and younger brother were (and are) avid outdoorsmen. And since I wasn’t interested in hunting, fishing, trapping, etc (like, at all, not even a little bit), that left me at his place watching my even younger siblings from his second marriage.

As you might imagine, Saturday afternoons in a rural trailer park in the middle of Northern Wisconsin weren’t very exciting for a 10- to 12-year-old boy. This rural trailer park was surrounded by a creamery that made cheese, a post office, a bar, a car/farm equipment dealership, and a cemetery. That was the “town” I spent about 52 days a year living in as a child and young teen. And I wasn’t thrilled by it. Mostly because the only things to do were to get into trouble or watch tv. And I did plenty of both while babysitting.

Now, this was long enough ago that rural cable systems were basically non-existent. My dad had a tall antenna that was able to pull in the ABC, CBS, and PBS stations. No NBC station and FOX wasn’t even a thing yet, at least not locally. And while I would watch ABC and CBS for my Saturday morning cartoon fix, the afternoons on those stations were pretty boring. So I’d switch over to PBS and watch what they had on. Basically a lot of This Old House and various cooking shows.

I loved the cooking shows as a kid, which is weird since I was a super picky eater. But that love never went away. As a young adult, early Food Network was my favorite thing for a while. These days about half of my YouTube subscriptions are cooking channels. Which is how I stumbled upon the idea that I wanted to start smoking meat. And I jumped into that whole-heartedly. It’s become my favorite hobby.

So it was only natural that when I walked past the Smoke Boards booth at the Kentucky Bourbon Festival, that I‘d be easily convinced to stop and give their cocktail smoking kit a look. And after talking to the guys manning the booth, I was convinced to grab a kit for myself. I haven’t had many smoked cocktails. But the ones I’ve had are usually more theater than flavor. A local restaurant serves their smoked manhattan in a smoke-filled box. It is dramatic, but the flavor of the drink isn’t affected that much. The folks at Smoke Boards told me that their kit would do better. So let’s check out how it works.

Step 1: Light the chips on fire.

Place a small amount of one of the types of the kit’s wood chips on the smoke board and light them on fire using the provided torch.

Step 2: Smother the fire.

Or wait for it to go out. Place the provided mason jar over the smoldering chips to allow it to fill with smoke.

Step 3: Add your whiskey.

Put the cover on the jar and shake it up to dissolve the smoke. I’ve tried adding just the whiskey and adding the entire cocktail. I got better results infusing the whiskey and then making the cocktail out of the infused whiskey than I did by infusing the premade cocktail.

Step 4: Make the cocktail and enjoy it.

It really is that easy. It took me a few tries to nail down the best procedure for me. But, I tell you what. I have a new appreciation for smoked cocktails. A smoked Old-Fashioned is delightful on a cool Autumn evening. The smoke isn’t as strong as it is in the various smoked American Whiskeys on the market so it doesn’t over-power the drink, it just sort of adds another layer to the drink. All in all, I like this. They do sell extra containers of chips on their site, but I’m actually kind of excited to try some of the many smoking chips I currently have in the house to see how they play. I’m thinking an Old Fashioned smoked over peach wood might be tasty.

The Challenging Craft of Blending with Brent Elliott, Kentucky Bourbon Festival 2021

October 19, 2021 Eric Burke

Wow, sorry things have been so sporadic around here the last couple weeks. I had a COVID scare which turned out to be a bout of very severe allergies that just mimicked a severe illness. Rounds of steroids and medication later and I am finally on the mend. As such, today I will be stepping back in time to talk about a really enjoyable part of my visit to the 2021 Kentucky Bourbon Festival. I know that I gave the festival as a whole a very poor review, but this is one part that I really enjoyed. My wife and I will be talking about this event for a while.

It was a nice day for an outdoor class. The sun was out, it wasn’t too hot. It was early so the coffee hadn’t worn off yet. I was energetic and excited to get to learning. Honestly, I didn’t know anything about the class that I had signed up for. I knew that it was about blending. That was about it.

Sure, I could have looked at the schedule to see who was leading the class, but the schedule had already been wrong enough that I didn’t feel the need to bother. Whatever was going to happen would happen and I figured that when there was something to learn, I’d learn it.

When we sat down, I was happy to see the Four Roses logo on the small leather-bound notebook in front of my seat. I was even more excited to see four 100 mL bottles of Four Roses set at each place setting in the table. From left to right, they were labeled OBSO (7 year old), OBSV (7 year old), OESK (14 year old), and OESF (13 year old). All about 60% ABV. We learned later that these were the finalists for the Elliott’s Select release from a few years ago.

As the class began, Four Roses Master Distiller Brent Elliott went over some of the background info on Four Roses itself including why they were teaching the blending class (even though they try not to use the word blending themselves). Then he explained each of the bourbons in front of us, gave us a few tips, answered a few questions and turned us loose to blend our own Four Roses Small Batch Bourbon.

Now, my wife and I each had different approaches to creating our blends. Having made plenty of fun blends at the house out of everything from Bourbon and Rye to Brandy and Tequilla, I attacked the problem the same way I always do. I tasted each of them, decided which flavor profile I wanted to feature and then started mixing. I always start with an even mix of each. Very small amounts at first, only a few milliliters of each. Then I taste that. Once I know how the even mix tastes, I’ll move on to the flavor I want to feature. I’ll add more of that one, then more of each until I get to something I like. I’ll admit, this is nothing like how the pros do it, but we only had an hour and I only had four bourbons to work with so I thought it would be efficient. Then of course you look at your notes, do your math and figure out the proportions to make the full 100 mL that we got to take home. My blend ended up sticking very close to the even mixture I started with at 21% OBSO, 21% OBSV, 21% OESK and 37% OESF. I tend to like the F and Q yeasts so it wasn’t much of a surprise to me that I included more of that one.

Of course, my wife has her own method. Like everyone else, she tasted each of them separately. And from there she decided on a couple that she really liked and wanted to work with. She started out working just with those two in order to dial in about where she wanted to go. Then once she had the framework of the flavor profile in place, she went back to the other two and little by little added more until she got the additional supporting notes where she wanted them. Her blend ended up being 37.5% OESK, 31.25% OESF, 25% OBSO and 6.25% OBSV.

This was such a fun event. I’d do it again in a heartbeat. But, these have been mingling for a month now, let’s see how they taste just for giggles.

Eric's Blend:

Details: Approximately 60% ABV. 21% each: OBSO (7-year-old), OBSV (7-year-old), and OESK (14-year-old) and 37% OESK (13-year-old).

Nose: JuicyFruit Gum, vanilla, brown sugar, and a hint of baking spice.

Mouth: Hot and spicy. Baking spice, JuicyFruit Gum, and caramel.

Finish: Long and warm with notes of caramel, red fruits, and almond.

Robin’s Blend:

Details: Approximately 60% ABV. 37.5% OESK (14-year-old), 31.25% OESK (13-year-old), 25% OBSO (7-year-old),and 6.25% OBSV (7-year-old).

Nose: Peach, cinnamon, and wintergreen.

Mouth: Stone fruits, cinnamon, nutmeg, vanilla, caramel, and mint.

Finish: Medium to long. Notes of cinnamon, nutmeg, and stone fruit.

Comparison Thoughts: Both of these are delicious! My blend is spicy and brings out the "Juicy Fruit Gum" notes that I love from Four Roses. My wife's blend is very strong on peach and other stone fruits. It is sweet and fruity. It really is amazing just how different these are considering that they were made with the exact same ingredients. It just goes to show the need for a good blender in whiskey creation. It's nice to see more of them getting recognition in American Whiskey.

Just A Bunch of Things I Found on Vacation

October 12, 2021 Eric Burke

IMAGE: A map with collectable lapel pins in it focusing on the states of Kentucky and Tennessee

I am an impulse buyer. Sure, I can make it through a grocery checkout line without buying a candy bar. But it isn’t likely that I will leave a liquor store, festival or distillery without buying at least something. Here are a few of the ones I picked up last month while visiting Tennessee and Kentucky. Even though some of them travelled almost as far as I did to get there.

Lincoln County Reserve Bourbon Barrel Aged Maple Syrup

Until my teenage years, we never bought syrup. My family made it. We tapped the trees and boiled the sap into syrup. But then we had a fire and the sugar shack we boiled sap in burned down. And since it was a collaboration between my grandparents and one of their cousins, the shack never got replaced. My brother has decided to carry on the tradition though, in order to teach his kids. I however buy mine from a 92-year-old lady who has been making it forever.

So, one could say that I am quite the connoisseur of maple syrup. Either that or you could say that I’ve been spoiled by amazing maple syrup my entire life. And I’m pretty biased. I really do think that the best maple syrup comes from the upper midwest. Fight me Canada. That said, I do like trying new things and so when I saw Lincoln County Reserve selling Bourbon Barrel Aged Maple Syrup at the Kentucky Bourbon Festival, I knew that a bottle would be coming home with me. And funny thing, that syrup was made in Wisconsin. Merrill, Wisconsin, a city of fewer than 10,000 people and an innumerable number of maple trees. This bourbon was aged in 10 gallon used bourbon barrels from Distillery 291 in Colorado Springs, Colorado.

But is it any good? In a word, yes! It’s buttery with a nice bourbon flavor. The bourbon is not overpowering bringing a lot of brown sugar and caramel notes. It has a great mouthfeel, nice and thick. And let me tell you, it is amazing on French Toast and sausage. Highly recommended.

Freddie's Old Fashioned Root Beer

Let me tell you about my college life. I had a wife, a kid, a job, and a major that was deceptively time-consuming. You might think that a fine art degree would be a cakewalk, but at least at the university I went to, you’d be wrong. Multiple all-nighters per week were extremely common as, due to our finances, I tried to fit a five-year plan for college into as few quarters as possible. One way we saved money was by renting an old farmhouse about a half-hour outside of town. Honestly, it was a pretty nice place. It was maintained by the local student-housing property management company. Meaning it was not maintained at all except by the elderly owner who was paying the property management company to, supposedly, do all of that for him.

Anyway, this farm was near a very small village of about 800 people. There was one grocery store, though it didn’t carry much. But one thing it did carry was Dr. McGillicuddy’s Root Beer Soda. I had no idea that the liqueur brand had lent its name to a soda, but every time I went to that tiny store for something, a bottle of that root beer came out with me. Eventually, I finished college, moved, and couldn’t find anywhere that carried the stuff. Until I first visited the Buffalo Trace Distillery. Apparently, Sazerac was the producer of that root beer, and one of the few places it could be purchased was at the distillery. I was super happy to pick up a six-pack every time I visited.

In 2019, Sazerac rebranded that root beer after beloved tour guide Freddie Johnson. He is a great guy and this is a great root beer. So I think it is a great match. But how does it taste? Caramel at first, followed by wintergreen. Unlike some root beers, the wintergreen is not overpowering though. This is subtle. After that is vanilla. The vanilla lasts long after you swallow. The thing that makes this so good is how well-balanced these flavors are. They're melded together so well that it is hard to tell where one ends and another begins. It has a nice creamy mouthfeel as well. This is my favorite root beer. A good part of that is nostalgia, but let an old man have that, ok?

IMAGE: The pink labeled bottle of MB Roland Dark Cherry Moonshine

MB Roland Kentucky Dark Cherry Moonshine

This was a gift from my friends at MB Roland, but I found a great use for it so I wanted to share. Thought I’d mention that since everything else on this post was purchased.

The folks at MB Roland are some of the nicest people I’ve met. And one side effect of them being so nice, I gave their whiskey a try shortly after they opened. That whiskey was the start of my personal whiskey journey. So I guess what I’m saying is that if you enjoy reading BourbonGuy.com, on some level you have them to thank.

We visited them while on vacation, spent the afternoon just hanging out, and since they are good friends we were given a bottle of MB Roland Dark Cherry Moonshine. Something we hadn’t tried before. I’m a big fan of this in cocktails. Especially this Cherry Manhattan from FoodandWine.com. Scroll down the page, it’s worth it. But since this could be consumed alone, let’s give it the ol’ tasting notes treatment.

Ripe, dark cherries on the nose. The month is sweet with a strong, natural dark cherry flavor. No artificial flavors or cough syrup flavors here. Very little alcohol flavor so be careful drinking neat if you really love cherries. Works great in cocktails like the one above. I could also see this playing nicely with lime juice in a cocktail or even a highball. It does need to be refrigerated after opening, but a little fridge space is a small price to pay for delicious cocktails.

IMAGE: a tiny bottle of Old Forester Oleo-Saccharum.

Old Forester Oleo-Saccharum Lemon Oil Syrup

I first heard about Oleo Saccharum in David Wonderich’s book Punch. I reviewed it here. Spoiler, I really liked it. It’s basically sugar and lemon peels left together until the sugar draws the lemon oils out of the peels and dissolves in it, creating a syrup. Easy to do, if a little time-consuming. So it was with interest that I saw this little bottle of premade Oleo-Saccharum at the Old Forester Distillery Gift Shop in Louisville, KY. I was staying in the Whiskey Row Lofts which are basically upstairs and had the thought that I might make a few cocktails with it. I did not and so it came home with me.

But what did I think of it once I did open it? It has a strong lemon nose. It’s very sweet and lemony on the mouth when you taste it by itself. It does really well in the champagne cocktail on the bottle (1 oz bourbon, 0.5 oz syrup, 4.5 oz brut sparkling wine, ice, lemon twist). It’s good, but at the end of the day, a lemon oleo-saccharum is too easy to make for me to buy this again. Especially since you use a quarter of the bottle for one cocktail. Maybe if I was on the road, travelling. But not for home use.

Kirkland Signature Single Barrel Kentucky Straight Bourbon Whiskey

October 7, 2021 Eric Burke

I know almost nothing about Costco. I have never had a membership. I’ve been in the liquor section of the location closest to me exactly one time. In fact, about the only thing I do know about the company is that their house brand is Kirkland.

So it was a bit strange when I went to my local mom and pop liquor store and saw a liter of Kirkland Bourbon on the shelf. Of course, I know that there is a Minnesota law that forbids store-exclusive liquor brands. But this has usually played out with the Total Wine Spirits Direct brands landing on the shelves of local stores. This is the first time that I’ve seen a Costco brand in the wild.

So like I said, I know next to nothing about Costco. But, unlike the Total Wine brands, I do know something about the Costco bourbon. Namely who made it. Emblazoned at the top of the label are the words “by Barton 1792.” I love this. In fact, it was what made me pick up the bottle we are talking about tonight. I really like the bourbon that comes out of the Barton 1792 distillery and I liked that they were willing to put their name on the barrels that they sold to someone else.

The usual practice in the US, for what would be termed “independent bottlers” in other countries, is for a company to source their bourbon from a distillery who then makes them sign an non-disclosure agreement about where they got it. In other words, they didn’t want their name associated with the bourbon for one reason or another. It is speculation on my part that this was, at least in part, because they were either selling a product that was non-standard for their house style or because that it was a product that wasn’t necessarily their best. Like I said, speculation on my part, but when someone doesn’t want their name on a product, what else are you supposed to think? I mean it could be that the supplier doesn’t want someone trading in on their good name, but if they are getting paid either way and they are selling decent stuff, is it really that bad?

No idea, I write for tips on the internet and they run multi-million dollar corporations. It is possible that they understand these things better than I do. But that said, I still picked up the Kirkland Signature by Barton 1792 and not one of many other NDP-produced bourbons that fill the shelves.

Kirkland Signature Single Barrel Kentucky Straight Bourbon Whiskey by Barton 1792

Purchase Info: $33.99 for a 1 liter bottle at Viking Liquor Barrel, Prior Lake, MN.

Price per Drink (50 mL): $1.70

Details: 60% ABV. Non-Chill Filtered.

Nose: Caramel, vanilla, almond, oak, light fruit.

Mouth: Damn, that's hot! Nutmeg, almond, toffee, mint, and oak.

Finish: Medium length and warm. Toffee, almond, and mint.

Thoughts: Is this a world-beater? No. But, it tastes good, it's high proof, and it is only $1.70 per pour. Let's just say that I went back to the store to grab a few more liters of this before I posted the review. This is a great everyday bourbon that also happens to also be overproof. I'm a fan. It is tasty enough to use in cocktails or cooking and inexpensive enough that I don’t mind using it that way. Plus as I said, I love the transparency on who made it. Right on the front label. Even bigger fan of that.

If you are in Minnesota and see this at your local, pick it up. If you are anywhere else and have a Costco membership you should consider doing the same.

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