Whiskey in Texas simply ages faster. Between the heat and humidity, it matures faster than more well-known whiskey venues such as Tennessee, Kentucky, and Indiana. Whiskey out of Texas also tends to have its own terroir. Terroir is defined as a characteristic taste and flavor from a certain region due to that region's climate.
Even blind, it is relatively easy to pick out a Texas whiskey over others from around the United States. When you take distillate from another region - say, Indiana - and then bring the barrels down to Texas, that throws a wrench in the works, and trying to pin down the terroir becomes challenging.
Today I'm sipping on Sisterdale Straight Bourbon. What's that? You've never heard of it? That's not surprising since this is the distillery's inaugural release.
"Sisterdale Distilling Co. was formed by two longtime friends and entrepreneurs who set out to make the highest quality, small-batch bourbon for ourselves - bourbon that we truly love to drink with our friends and family. So that is exactly what we have done." - Sisterdale Distilling Co.
Sisterdale starts off the same way many craft brands do - they source whiskey from MGP of Indiana. The Bourbon is a blend of four grains and five different distillates, including a high-wheat recipe. After distillation, the whiskey was transported down to Texas' hill country, where the distillery sits on a 1200-acre cattle ranch on Sister Creek. It then aged 3-1/2 years, then was blended and proofed using Texas rainwater.
Packaged at 93.4°, you can expect to pay about $78.00 for a 750ml bottle. I obtained my sample in exchange for a no-strings-attached, honest review, and I'd like to thank Sisterdale for providing that. Now, it is time to #DrinkCurious.
Appearance: In my Glencairn glass, Sisterdale presented the color of bright copper. It produced a medium rim that, try as I might, didn't create legs. Instead, it left sticky droplets that continued to build. Eventually, those legs got so heavy they fell back into the pool.
Nose: The Bourbon was not fragrant from across the room, but that doesn't mean it isn't aromatic. When the glass got closer to my face, I picked out nutmeg, popcorn, cinnamon, and strawberry fruit strips. When I breathed the vapor into my mouth, I experienced vanilla and lemon peel.
Palate: I found the mouthfeel to be very thin and somewhat oily. Subsequent sips added a bit of weight, but it never became what I would describe as thick. On the front of my palate, I tasted caramel and creamy vanilla. Mid-palate flavors consisted of cherry, plum, malt, and nuts. The back featured cinnamon red-hots, oak, and clove.
Finish: The finish proved this was aged in Texas. It was spicy and very, very long. It began with clove and nutmeg, then toasted oak and nuts, and then cherry with black pepper.
Bottle, Bar, or Bust: As I said at the very beginning, whiskey in Texas ages faster. One of the more interesting aspects was how hot the finish was. If you blindfolded me and asked me to tell you what proof I was drinking, I'd put this about 15 points higher. My hard palate tingled without drinking much volume at all. The finish was fascinating. And, while I thought this was a tasty pour, the challenge is value. Is this worth nearly $80 a bottle? There's nothing wrong with this Bourbon, I believe Sisterdale, overall, did a good job. However, it doesn't buttress the price. As such, I'm awarding this Bourbon my Bar rating. Cheers!
My Simple, Easy to Understand Rating System
- Bottle = Buy It
- Bar = Try It
- Bust = Leave It