Friday, October 29, 2021

Lost Lantern 2021 Fall Release #3 (Boulder Spirits) Bourbon Review & Tasting Notes


One of the more interesting US-based independent bottlers is Lost Lantern. It finds unique barrels, bottles them at cask strength, and when what is packaged is gone, it is gone forever.


One of the more interesting American distilleries is Boulder Spirits out of Boulder, Colorado. I’ve reviewed several of its whiskeys before. They’re made in a Scottish tradition with their American Single Malts and what isn’t ASM still relies heavily on Scottish malt in the mash.


Lost Lantern just released its Fall Single Casks, and one of those is Single Cask #3, which comes from (you guessed it) Boulder Spirits. In this case, it is a Bourbon. It starts with a mash of 51% corn, 44% Scottish malted barley, and 5% rye. It aged five years in 53-gallon new, charred oak barrels from Kelvin Cooperage. It is non-chill filtered and came out of the barrel at a whopping 138.1°. The yield was only 181 750ml bottles, which Lost Lantern priced at $100.00 each.


“We are proud to have this unique straight Bourbon whiskey as our first selection from Colorado, one of the hotbeds of the whiskey renaissance taking shape all over the country. And this whiskey captures just why we’re so excited about Boulder Spirits, and about Colorado whiskey in general:  it does something new.” – Lost Lantern


Before I #DrinkCurious, I’d like to thank Lost Lantern for providing me a sample of Single Cask #3 in exchange for a no-strings-attached, honest review. Let’s get to it, shall we?


Appearance:  Poured neat in my Glencairn glass, this Bourbon presented as the color of mahogany. It formed a very thin rim that made fat, slow, sticky legs.


Nose:  Single Cask #3 had a bouquet that wouldn’t quit. I expected and prepared myself for the big ethanol blast. Instead, it started with plum, then chocolate-covered cherry, light oak, and orange peel. When I drew the air in my mouth, the cherry became more pronounced.


Palate:  An almost weightless mouthfeel became oily as it traveled down my throat. The front of the palate featured deep, dark chocolate, almond, and maple syrup. Cherry, nutmeg, and English toffee took over the middle. The back offered flavors of coconut macaroon, oak, and dry leather.


Finish:  The tastes of nutmeg, dry leather, oak, cherry, coconut macaroon all morphed into dark chocolate and maple syrup in a medium-long finish.


Bottle, Bar, or Bust:  This was a very interesting pour. As close as it is to Haz-Mat, it was shockingly easy to drink after getting past the first sip. It needs no water added. Single Cask #3 was just lovely from the nosing to the finish. The lack of the ethanol punch on either the nose or mouth was surprising. I’ve had many expressions from Boulder Spirits and this is up near the top. Would I spend $100.00 on it? Without a second thought! This is a Bottle rating that you won’t regret. Cheers!


My Simple, Easy to Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It


Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.


Wednesday, October 27, 2021

Copper Sky Distillery Wheat Whiskey Honey Barrel Finish Review & Tasting Notes


This summer I took a trip back "home" to Colorado. I lived there for over twenty years. My family is still there, and I try to come back at least annually.

When I lived in the Denver area, there were breweries. That’s what folks were interested in. Colorado distilling was more along the lines of vodka, gin, and fruit whiskeys. Sure, there was more traditional whiskey, but that wasn’t on the forefront.

Every time I go home, I try to take in a few distillery tours. There are so many Colorado distilleries now it is crazy. There exists a Colorado Whiskey Trail. The good news is I can probably visit Colorado enough times and always find something new each time I’m there.

One of the distilleries I visited this last time was Copper Sky Distillery. It is owned by Mike Root, someone I’ve known for a few years but never met in person. Copper Sky is off the beaten path, easily missed if you don’t know what you’re looking for. It has a great outdoor patio, there are events all the time, perfect for the surrounding Longmont neighborhood.

Mike gave me a bottle of his Wheat Whiskey Honey Barrel Finish, which is part of his Experimental Series. This was the first experimental whiskey for this distillery.

“We start with honey from a local beekeeper and regular at the distillery, Bill, from Bill’s Bees, and boil the honey down to a soft liquid. Next, we fill a barrel just enough to coat the sides, rolling it every day to ensure it gets in every nook and cranny. After we feel like the barrel is ready, the honey is removed and our 5-year old wheated bourbon is added. Once it hits that sweet spot of ‘whiskey with a little honey on the side,’ we pull it and get it ready for its new home with you.” – Mike Root

What’s in the wheated Bourbon? The actual distiller is undisclosed, but it is from a mash of 51% corn, 45% wheat, and 4% malted barley. It aged for five and a half years before it was ready. Then the contents were transferred into that honey barrel for finishing. Batch 1 is packaged at 107.5°. It is sold out, but the retail price was $74.99 for a 375ml bottle.

The above is nice and all, but is it any good? The only way to find out for sure is to #DrinkCurious. Thank you, Mike, for providing me a bottle in exchange for a no-strings-attached, honest review.

Appearance: Poured neat in my Glencairn glass, this whiskey was the color of, strangely enough, copper. It formed a medium-thick, sticky rim that just stuck to the wall. It eventually let loose fat legs that fell back to the pool.

Nose: Toasted oak was the first thing I picked out. Then came corn, caramel, and molasses. When I took the aroma into my mouth, I found vanilla mint.

Palate: The mouthfeel was medium-bodied and a bit oily. Considering the barrel it was in, that was unexpected. The front of the palate featured fresh sweet corn, vanilla, and Bit O’ Honey candy. The middle offered caramel and cinnamon. On the back, flavors of toasted oak, Cocoa Krispies cereal (I swear I could almost taste the cocoa powder on it before it flavored the milk), and a hint of mint.

Finish: The finish was medium-to-long in length and a bit dry. It started with faint mint, then toasted oak, followed by caramel. Subsequent attempts brought mocha. With each additional sip, that mocha dominated more and more.

Bottle, Bar, or Bust: I wasn’t a fan of the neck pour. I’m not a believer in neck pour quality issues, but it was my first taste. I let it alone on the shelf for a couple of weeks during Bourbon Heritage Month as I concentrated on, well, Bourbon. When I revisited it in October, anything I wasn’t a fan of was long gone. I loved the finish, especially how the mocha kept stealing the show. I sipped it as I composed this review, and each time I did, I had to remind myself that I need to finish writing.

Look, if you can find a bottle of this, just pick it up. And, if you aren’t a fan of the first pour, let it sit in the glass and try it again. I’m betting you’re going to come to the same conclusion as me – this one takes my coveted Bottle rating. Cheers!


My Simple, Easy to Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It


Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.


Monday, October 25, 2021

Woodford Reserve Chocolate Malt Whisper Bourbon Review & Tasting Notes


Whiskey backstories are sometimes entertaining and something that becomes suspect as a tall tale. It seems that so many craft distillers have come into existence because their grandpappy's grandpappy's secret recipe that was tucked behind an old cupboard was discovered in the attic. Maybe not exactly, but they are usually darned close.


The big legacy distillers come up with their own romanticism. Woodford Reserve, despite its relatively young 25 years, falls under the legacy distillery category (mostly due to its parent company, Brown Forman). As such, when Woodford Reserve launched its Chocolate Malt Whisper limited-edition Bourbon and called it a happy accident, I was interested but not completely convinced.


The accident started with the distillation of the Chocolate Malt Rye, which became the 2019 Distiller’s Edition. As it is told, some of that distillate mingled with the next batch, carrying over chocolate notes.


“Sometimes unforeseen developments occur in the distillery that result in great flavors, this is one of those cases.”Master Distiller Chris Morris


The Straight Bourbon is the typical Woodford mashbill:  72% corn, 18% rye, and 10% malt. Woodford is also triple-distilled, something unusual in American whiskey. It has a lower-than-average entry proof and, while it carries no age statement, it is typically around six years. Woodford chose a 375ml package and you can expect to pay about $49.99 for it. Availability is very limited, it is a distillery-only item in conjunction with select Kentucky-only retailers.


I’d like to thank Woodford for providing me a sample of Chocolate Malt Whisper in exchange for a no-strings-attached, honest review. It is time to #DrinkCurious and vett this one out.


Appearance: Served neat in my Glencairn glass, Chocolate Whisper was the color of brushed antique copper. It didn’t really form a rim, each time I tried, it would crash back into the pool, but it did leave sticky droplets where a rim would have been.


Nose: A fragrant aroma started with caramel and citrus, then introduced oak, and ended with a freshly unwrapped Heath bar. As I took the vapor through my lips, it was as if I popped a Queen Anne Cherry in my mouth.  


Palate:  The mouthfeel was as if a massive oil slick hit my tongue. The front of the palate was nutty with toffee and cocoa powder. As it moved to the middle, it became caramel, dark chocolate, and vanilla. The back featured roasted coffee, oak, and clove.


Finish:  Soft mocha initiated the experience, which then vanished. A second or so later, it came back in a tsunami of dark chocolate, black pepper, clove, and dark-roasted coffee, and that stuck around for several minutes.


Bottle, Bar, or Bust:  This Bourbon was unexpected. By the name, I had the preconceived notion of expecting chocolate notes over everything else. The chocolate was there, but the coffee notes competed with it. What the coffee didn’t do was take over the entire tasting, and for me, that’s a positive.


Is Chocolate Whisper the happy accident that Woodford claims?  Only Woodford knows for sure. Is it a unique Bourbon? Absolutely. I also appreciate 375ml bottles being offered with this limited release for two reasons:  First, because it extends the availability. Second, it brings the price down to something affordable for many.


I enjoyed this Bourbon tremendously. It didn’t have a ton of complexity, but that’s not a negative. For $49.99, this is something you should snag off the shelf without a second thought, and that means it earned a Bottle rating. Cheers!


My Simple, Easy to Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It


Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.


Friday, October 22, 2021

Cody Road Bourbon Whiskey Review & Tasting Notes


I've had some decent luck with Iowa distilleries. Forgetting the obvious one everyone has heard of, some of the others have been excellent. One may have even distilled something that has earned serious consideration for my Whiskey of the Year

Mississippi River Distilling Company is located in Le Claire, Iowa, which is literally on the banks of the Mississippi River. Established in 2010 by brothers Ryan and Garrett Burchett, it is a grain-to-glass distillery that utilizes a hand-made German still built by Kothe Distilling Technologies. They lovingly call the still "Rose."

"The still consists of a handmade German boiling pot and two tall copper rectification columns. Those columns house distillation plates that allow us to distill the purest vodka up to 95% alcohol. We can also turn off some or all of those plates to make whiskey in a traditional pot still fashion or anything in between. It gives us the flexibility to be as creative as we want to be with our distillates. We have affectionately named her 'Rose' as she has the curves of a beautiful woman and is the true 'River Rose' at our distillery." - Mississippi River Distilling Company

Its line of whiskeys is called Cody Road, named for the road it is located on. Today I'm sampling its standard Cody Road Bourbon, made from a mash of 70% locally-grown corn, 20% wheat from Reynolds, Illinois, and 10% unmalted barley from Davenport, Iowa. Once run through Rose, it aged "over two years" in 30-gallon new, charred oak barrels. It is bottled at 90° and a 750ml will set you back about $33.49.  As you can see from the photo, I picked up a 50ml at a random liquor store run.

So, how was Cody Road Bourbon? I'll #DrinkCurious and tell you more...

Appearance:  Served neat in my Glencairn glass, Cody Road was the color of caramel. It formed a heavy rim with slow, fat legs.

Nose:  This put off a huge bouquet of apple and corn. Hidden beneath were caramel and nutmeg. All those aromas were shoved aside by sawdust. When I took the air into my mouth, I discovered sweet corn.

Palate:  The mouthfeel started thin but grew into a medium body. This was seriously corn-forward, which was joined by dusty cocoa powder. The middle offered light berry fruit and unmistakeable barley. The flavors on the back were oak, tobacco, and clove. 

Finish:  The sawdust was challenging to get past. Tobacco leaf and clove struggled to get through, and the barley flavor soon eclipsed them all. It ended with both dry wood and the return of that sawdust. The finish was medium in length and warming without a burn.

Bottle, Bar, or Bust:  The problem with using smaller cooperage is that it is almost always obvious smaller cooperage is involved. That sawdust smell and flavor are dead giveaways. This isn't to suggest that smaller cooperage can't lead to very good whiskey, because Lord knows I've certainly given my fair share of Bottle ratings to whiskeys aged that way. Unfortunately, Cody Road isn't in that realm. There are a few things that would likely improve the experience:  Let this age another year in the smaller cooperage, switch over to 53-gallon cooperage, or blend malted barley in with the unmalted barley like the Irish and Scots to reduce some of the punch.

While I commend the Burchetts for thinking outside the box, it just isn't enough to save Cody Road Bourbon from a Bust rating. 

My Simple, Easy to Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It

Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.

Wednesday, October 20, 2021

Whiskeysmith Co. Flavored Whiskey Reviews & Tasting Notes



Flavored whiskey is one of the most polarizing categories of whiskey appreciation. For some, it is sacrilegious. For others, they like the idea of it, either for easy sipping or for the base of a cocktail. As for myself, I’ve had some very good flavored whiskeys and some that were barely tolerable. There was even one or two that weren’t even that.


When Whiskeysmith Co. approached me and asked if I’d be interested in reviewing their lineup of flavored whiskeys, I said “absolutely.” It isn’t that the category is a favorite of mine – as I said above, they are very hit-or-miss. But, the opportunity is there to #DrinkCurious and take a chance, or in this case, six chances.


What is Whiskeysmith Co.?  It is a subsidiary of Old Elk Distillery out of Fort Collins, Colorado. Its master distiller is Greg Metze, who spent 38 years at MGP while becoming its master distiller in 2002. Greg joined forces with) Melinda Maddox, Old Elk’s Beverage Director.

“Look alike, yes. Act alike, no. One a master distiller, the other a flavorist. Together, they distilled the essence of a sweet treat in such a way that revitalized American whiskey. Some would say for the better, others might scoff. But you know better than to listen to others, you’ll try for yourself, and when you do, you’ll notice something only these two could do.” – Whiskeysmith Co.


Today I’m sampling six of its seven flavors:  Chocolate, Banana, Pineapple, Blood Orange, Salted Caramel, and Peach. I was not provided a sample of the seventh, that being Coconut.


Each of these is bottled at 30% ABV (60°) which makes these whiskey liqueurs rather than “legal” whiskeys. They’re all made with a wheated base whiskey and infused with natural flavors. Each cost about $24.99 for a 750ml package and can be acquired in about 29 states. Whiskeysmith Co.’s motto is More Flavor, Less Labor.


The whiskeys are labeled numerically, and I’ve decided the way I’m going to test these are in numerical order. I used a fresh Glencairn glass each time and refreshed my palate between each flavor. I also drank each of these neat. Yes, you could use any as mixers, and if you visit the Whiskeysmith Co. website, there are a variety of recipes for each.


I’d like to thank Whiskeysmith Co. for providing me with these samples in exchange for no-strings-attached, honest reviews.



No. 1 – Chocolate was first up to bat. This one is made with real chocolate! You can see some sediment at the bottom of the bottle. Give it a gentle swirl and that’s reabsorbed by the whiskey.


Appearance: This incarnation presented as deep, dark, and brown. A thicker rim was created, which led to watery legs.


Nose: If you stuck your nose in a bottle of Hershey’s Chocolate Syrup, that’s exactly what it smelled like. Beneath that was a touch of sweet caramel. When I drew the air into my mouth, the cocoa was obvious.


Palate:  This whiskey had a very soft mouthfeel. The palate offered dark chocolate, vanilla sugar cookie, and toasted oak.


Finish:  Medium in length, flavors of caramel, dark chocolate, and toasted oak remained.


Bottle, Bar, or Bust:  I enjoyed the Chocolate and got excited about tasting the rest of the lineup. It tasted better than I imagined, and this was easy to sip neat. I’ll toss my Bottle rating at it.



No. 2 – Banana was up next. It is made with a natural banana flavor.


Appearance:  Banana was the color of straw. It formed a thinner rim but fat, slow legs that crawled back to the pool.


Nose:  The aroma wasn’t just banana, but it was specifically banana cream pie. When I inhaled through my mouth, the whipped cream from it was even stronger.


Palate:  I assumed all the whiskeys would have the same mouthfeel. This second one shut that theory down. Slightly heavier than the chocolate, the palate only offered banana pudding.


Finish:  Medium-to-long, the finish started with oak spice and continued with the banana pudding. Once the pudding fell off, the spice remained.


Bottle, Bar, or Bust:  I don’t believe the spice and pudding meshed pleasantly. It wasn’t bad, but it seemed disjointed. As such, I’ll offer Banana my Bar rating.



No. 3 – Pineapple was honestly the one I was the most excited to try. I adore pineapple. Yes, I even put it on my pizza! It was made with natural pineapple flavoring.


Appearance:  Pineapple presented as golden amber in color. A thicker rim yielded watery legs that crashed back to the pool.


Nose:  Aromas of… banana? Wait a minute. I already tried the banana!  I took another sniff, and this time it was joined by pineapple. But the banana dominated. When I breathed the aroma in my mouth, a blend of pineapple and vanilla danced across my tongue.


Palate:  Pineapple offered a return to the soft mouthfeel. It also tasted just like pineapple juice which then moved to vanilla, whipped cream, and oak.


Finish:  Pineapple featured a short finish that brought more banana (what?) and pineapple juice.


Bottle, Bar, or Bust:  I was left confused with Pineapple. I expected pineapple. I didn’t expect banana. I had to go back to this one a couple of times just to make sure I didn’t mix something up. As it turned out, I didn’t. While I love pineapple and looked forward to this one, it didn’t do anything for me. You’ll want to try this one first before committing to a bottle, which means a Bar rating.


No. 4 – Salted Caramel was next up to the plate. Sticking to a theme, this one was made with natural salt and natural caramel flavors.


Appearance:  Salted Caramel was the color of gold. It generated a medium rim and caused a slow curtain to fall back to the pool.


Nose:  Aromas of sweet caramel and vanilla cream filled the air. When I breathed in through my mouth, the flavor of toffee seemed obvious.


Palate:  With a medium body, my tongue was greeted by salted vanilla. As it moved back, that changed to caramel and toasted oak.


Finish:  Salted marshmallow cream stuck around for a medium-length finish.


Bottle, Bar, or Bust:  At this point, Salted Caramel was my favorite. Everything just seemed to fit the way I imagined it would. It didn’t take much thought to convey my Bottle rating for it.



No. 5 – Blood Orange came next. This was one of two that I wasn’t excited over. While I like orange, the flavor of blood orange is less appealing to me. Yes, a natural blood orange flavor was used.


Appearance:  Blood Orange appeared orange (not dark like a blood orange) amber. It formed a medium rim and slow, thick legs.


Nose:  A delightful smell of orange zest and vanilla tapped my olfactory sense. And, despite being just those two aromas, I couldn’t call it a Dreamsicle. Orange peel flowed into my mouth as I drew the vapor inside.


Palate:  Blood Orange’s mouthfeel was very thin. The tastes of orange, vanilla, and a smidge of clove came together nicely.


Finish:  Medium-long in length, orange peel, and toasted oak stuck around.


Bottle, Bar, or Bust:  Happily, Blood Orange was a tasty treat. I’m glad it didn’t turn out as I anticipated. It didn’t beat out the Salted Caramel, but still snagged my Bottle rating.



No. 6 – Peach was the final pour. While I like peach as a note in whiskey, like blood oranges, I’m not big on peaches. But, as I was pleased with the Blood Orange, I’m giving it a college try.  As with all of the previous variations, natural peach flavoring was used.


Appearance:  Peach came across as the color of gold. It created a thick rim and fat, heavy legs that raced back to the pool.


Nose: A fragrant bouquet of fresh peaches wafted from the glass before I brought it to my face. That’s the only note I picked up. However, when I took the aroma into my mouth, the flavors of peaches and cream lollygagged across my palate.


Palate:  The mouthfeel was oily, and I experienced peach, oak, and white pepper. The peach seemed artificial, despite the natural flavor.


Finish:  The finish was unchanged from the palate, and lasted medium-to-long in length.


Bottle, Bar, or Bust:  I didn’t care for the Peach, and not because I don’t care for peach. What I didn’t enjoy was the artificial taste. I tried several times, hoping that the palate shock would end and I could get beyond it, but that never came to be.  Unfortunately, Peach takes a Bust.


My Simple, Easy to Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It


Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.


Tuesday, October 19, 2021

Big Nose Kate Western Whiskey Review & Tasting Notes


I love new-to-market brands. There’s the thrill of the discovery, where no one has put together an opinion yet, and it is all untouched territory. One such brand is Big Nose Kate.   


“The old woman was in a familiar town. She and her lover had lived in Prescott, Arizona Territory, back in 1879-’80 […] Her lover—she called him her husband—got into some difficulties with a group of cowboys in Tombstone in 1880. On a cold October day in 1881, a cowboy named Ike came into their room at a boardinghouse, looking for her man—Doc. A little while later, Doc and three of his friends (named Earp) had a shootout with the cowboys in the empty lot next to the boardinghouse. And she watched. And she consoled a weeping Doc after the fight.” – Mark Boardman, True West Magazine


So, yeah, Doc Holliday, Wyatt Earp, and the Battle at the OK Corral! The interesting thing about Mary Kate Elder Cummings, a/k/a Big Nose Kate, is that no one could really verify her story. But, they were afraid to cross her. There are even disputes about her nickname, but some accept “Big Nose” referred not to a physical feature, rather, it was that she stuck her “big nose” in everything.


Big Nose Kate bills itself as a Western Whiskey, “A Brave and Adventurous Blend” which is produced by Big Nose Brands. It takes rye and malt whiskeys sourced from Indiana, Texas, and Virginia and puts it all together in Santa Fe, New Mexico. It isn’t that difficult to figure out which distilleries provided the whiskeys, but Big Nose Brands requested they remain undisclosed, and I’m happy to honor that.


The complete mashbill is 52.4% rye and 47.6% malted barley. The rye grains are a combination of Elbon, Winter, Chocolate, Merced, and Crystal. The barley is Pale, Odyssey, and 2-row distiller’s malt.


The cooperage used was a blend as well. Some aged in 53-gallon, new charred oak for 40 months, another aged 38 months in vintage Bourbon barrels, and the last in STR sherry casks for 57 months. Big Nose Kate carries no age statement, which in this case would be completely unnecessary anyway. A 750ml bottle retails for $38.99 and you can hit up the website to get one.


Before I get to the review, I’d like to share some brief (I promise) information on the Big Nose Kate team. Melissa Heim is a co-founder and head distiller, Kevin Burke is a co-founder and heads up business operations, Paul Earle is a co-founder and developed the brand, with Caley Shoemaker and Niki Green, a/k/a the Bourbon Maven, as partners.


I’d like to thank the Big Nose Kate team for providing me a sample of this Western Whiskey in exchange for a no-strings-attached, honest review. Let’s #DrinkCurious and learn what this is all about.


Appearance:  Poured neat in my Glencairn glass, Big Nose Kate presented as the color of a pale ale. It formed a massive rim that couldn’t begin to hold the legs that collapsed under their own weight.


Nose:  The aroma of unpicked mint stood out among the others, which included caramel, new leather, and heavy malt. When I drew the air into my mouth, dry sherry came in, parked, and refused to leave.


Palate:  A thick, syrupy mouthfeel led to notes of caramel, orange zest, and grenadine on the front of my palate. The middle featured chocolate and nutmeg, while the back offered old leather, dried tobacco, and oak.


Finish:  This was one of those hard-to-nail-down finishes. The first sip resulted in a very short finish. Each time I took another sip, the length grew exponentially. After the fourth, it just wouldn’t quit. It began with orange peel and cocoa, then smoked oak, then dry sherry and leather, and finally cinnamon spice.


Bottle, Bar, or Bust:  Big Nose Kate is a fun whiskey, and I don’t think I’ve given that descriptor before to anything. From the nosing that wouldn’t end to the layered palate, to that crazy finish, I couldn’t help but smile the whole way through. While it won’t blow your mind, it will keep your attention, and I believe at the end of the glass, you’ll come to the same conclusion I have: Big Nose Kate is worth picking up, and as such, takes my Bottle rating. Cheers!


My Simple, Easy to Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It


Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.