Old Forester created its 117 Series in the Spring of
2021. It was the brainchild of former Master Taster Jackie Zykan and was
meant to highlight what could be done with existing stocks. The newest
incarnation, code-named Batch 003, is officially called 1910 Extra
Extra Old.
"This expression was born from a creative and innovative experiment while staying true to the classic taste which sets Old Forester apart. Although I only joined Old Forester last month, this was one of the first new limited expressions I was honored to taste – and the extra long double barreling leads to an explosion of flavors.” – Melissa Rift, Old Forester Master Taster
If
the 1910 Old Fine Whisky moniker seems familiar, it is the final entry
of the Whiskey Row Series from Old Forester. It is also the base of this
experiment. That whiskey… um… whisky is made from a mash of 72% corn, 18% rye,
and 10% malted barley. It was meant to commemorate the October 22, 1910
distillery fire that shut down production.
1910
Old Fine Whisky carries no age statement. It was double-matured in toasted,
extremely-charred barrels for an undisclosed period meant to mimic the fire.
Extra Extra Old extended that second maturation for a full two years. Like 1910
Old Fine Whisky, Extra Extra Old is bottled at 93°.
Extra
Extra Old is a distillery-only Bourbon that was released on December 13th.
Its availability may be extremely limited if there’s even anything left. You
can check Old Forester’s online store. A 375ml bottle retailed for $59.99.
What
did this accomplish? The only way to answer that is to #DrinkCurious.
Before I get there, I must thank Old Forester for providing me with a sample in
exchange for a no-strings-attached, honest review. Let’s get to it!
Appearance: A neat
pour in my Glencairn glass revealed one of the darkest whiskeys I’ve come
across yet. The deep mahogany color was inviting and piqued my interest. A
fuller rim created slow, thick tears that fell back into the pool.
Nose: I
suspected oak would dominate the nose, but I was wrong. Instead, dark-roasted coffee,
cherry, plum, chocolate, and toasted coconut were all easy to pluck from the air.
As I inhaled through my lips, the coffee became more pronounced.
Palate: The
oily mouthfeel featured dark-roasted coffee, cherry, and plum on the front of
my palate. Midway through, I tasted toffee, tobacco, and coconut, while the
back offered the first embrace of oak with barrel char and dark chocolate.
Finish: The
finish initially was medium-short in duration; however, when I sat back and
concentrated, there was a ghosting effect. Flavors of roasted coffee, dark
chocolate, oak, and tobacco coated my throat.
Bottle, Bar, or Bust: I was
not expecting the finish to be as short as it was. With the extra aging, I
(wrongfully) assumed there would be wood tannins that would go on for days. The
coffee notes on both the nose and palate offered no bitterness. The fruity
notes were refreshing and melded well with the savory and spice experience.
While it may have been interesting to taste this at a higher proof, the 93°
provided enough flavor to make me happy. Take into account the affordability factor,
and Extra Extra Old is a winner, easily snagging 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.
I believe these bottles are all 375ml.
ReplyDeleteYou are absolutely correct. I've updated it, thank you!
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