"Jimmy Red" Revival Project Review & Tasting Notes

It is always fun to come across something in whiskey I've never heard of. When a friend approached me and asked if I've ever had Jimmy Red Revival Project, I had no clue in the world what he was talking about. He asked if I would be willing to review it if he provided a sample. My answer to this question is always a hearty "Yes" because that's the #DrinkCurious lifestyle.

The backstory behind Jimmy Red is that this variant of corn was known as a moonshiner's corn that went "nearly extinct" when the world's supply dwindled to an entire two cobs. The folks at High Wire Distilling Company partnered with Clemson University to bring Jimmy Red corn back to life. 

Founded in Charleston, South Carolina in 2013, High Wire Distilling was the brainchild of husband and wife Scott Blackwell and Ann Marshall. Their goal is to distill "small batch spirits using specialized ingredients" utilizing a German copper pot still.

Jimmy Red Straight Bourbon is aged two years and then bottled at 102°. It is only released once a year. The sample I was provided is from the 2017 batch, and my research indicated it runs about $99.99 for a 750ml.

In my Glencairn glass, Jimmy Red presented as a deep, rich copper that left a very thin rim. When the rim released, a thick, wavy curtain of whiskey dropped down the wall.

Aromas of vanilla and sweet corn were up front. Underneath that sweetness was wet wood and plum. When I inhaled through my lips, it was all corn that rolled over my palate.

The Bourbon's mouthfeel was thin and oily and coated the entire inside of my mouth. Despite the fact I let the glass sit for almost ten minutes, it was heavy with a harsh ethanol burn that became a bit overwhelming.

Up front were just corn and that ethanol. Mid-palate the ethanol dissipated and became a spicy, white pepper and barrel char. Then, in the back, it subdued to dry oak.

The finish was long, with a mixture of pepper and oak. 

My impression was this was very corn forward and the alcohol burn was too hot (I know some folks dislike the term hot just like they dislike the term smooth, but hot is very fitting).

I drink barrel proof whiskey all the time. I do not shy away from high-proof spirits and, given the choice between higher and lower proofs, I tend to gravitate to the higher ones because they're often more interesting.

Wanting to make sure my palate wasn't off, I asked Mrs. Whiskeyfellow to take a sip. Her reaction was the same: the alcohol burn was formidable.

I've recently decided if I'm not sold on a whiskey, I'll try adding water to see if that opens up any flavors. In an effort to remain as consistent as possible from whiskey to whiskey, I add two drops of distilled water using an eyedropper. That's usually enough to bring out hidden flavors and aromas without over diluting the pour. 

Proofed down, the nose really opened up with the corn and ethanol almost disappeared. The plum changed up to stewed fruits. However, the palate didn't change much. Aside from still being corn forward, that ethanol burn was still there and added to it was an astringent quality. The white pepper remained, but the finish was much shorter.

Bottle, Bar or Bust:  I was excited for my friend and how much he seemed to enjoy Jimmy Red. I wanted to like this, too. Even taking price completely out of the equation, I did not find Jimmy Red, with or without water, to be something I would seek out again.  For me, Jimmy Red Revival Project is a Bust.

Cheers!