Review of Doc Brown's Bourbon Creams: Butter Pecan & Espresso

 

Doc Brown Farm & Distillers advertises itself as Georgia’s only seed-to-still distillery. Everything from start to finish happens in Georgia. Founded in 2018 by Amy Brown, her son Daniel Williams, and Paige Dockweiler; their idea behind distilling began when Amy and Paige read an article about Jimmy Red corn. As pecan farmers, their interest was understandably piqued, and they set out to distill whiskey using Jimmy Red corn.

 

If you think Doc Brown comes from Back To The Future, you’ve guessed wrong. It is created from Paige’s and Amy’s surnames. 

 

Matt Greif of the Distillery of Modern Art in Chamblee is Doc Brown’s master distiller, and the entire team is involved in the whole process.

 

“At Doc Brown Farm & Distillers, our mission is not hidden between the lines; it’s palpable in every sip of our exceptional products. Being a farm distillery, our family’s values and heritage are deeply ingrained in everything we do. We take immense pleasure in sharing the results of our hard work with whiskey enthusiasts across the country.” – Doc Brown Farm & Distillers

 

In November 2024, I reviewed Uncle Bogue Special Reserve Touriga Aged Bourbon. I found it exceptional, and despite appearing in the above photo, I’m not planning to review it again. That’s because the stars of today’s episode are Doc Brown’s Butter Pecan Bourbon Cream and Espresso Bourbon Cream. Both are made with the Bourbon I reviewed last year.

 

We’ll get to those in a moment. Firstly, I must thank Doc Brown Farms for providing me with samples of each in exchange for my no-strings-attached, honest review. Secondly, I chilled these for a few hours because drinking any cream-based liqueur warm is icky.

 

Finally, Doc Brown’s spirits can be purchased from its online store.

 

Now, let’s get on with the show and #DrinkCurious!

 

Butter Pecan Bourbon Cream

 

 

• Alcohol Content: 19.5% ABV (39°)
• Price per 750mL: $30.99

 

Appearance: I used a rocks glass to sip this liqueur. The beige color was what you’d expect from a cream liqueur.

 

Nose: There was an intense smell of pecans. I also picked out toffee and vanilla beans. Inhaling the vapor into my mouth brought vanilla cream.

 

Palate: The texture was thinner than I anticipated, and pardon the pun; it was buttery. Flavors of toasted pecans, butter, vanilla cream, and caramel were evident, but there was no front, middle, or back to discern.

 

Finish: The finish lasted longer than I would have guessed; I timed it at 0:37; my guess was about half that. The finish was also the point where the Bourbon component showed up. A hint of oak, cinnamon, and brown sugar was beneath the nutty taste.

 

Bottle, Bar, or Bust: I realize that 19% ABV is no big deal on its own if you’re a regular to the Wonderful World of Whiskey, and, to be fair, there was zero heat to this liqueur. I would have been shocked if that wasn’t the case.

 

Butter pecan is one of my favorite ice cream variations, and Doc Brown’s Butter Pecan Bourbon Cream reminded me of it. While I genuinely enjoyed this experience, it is a tad pricey, especially compared to the competition. That, and only that, is the reason I’m giving it my Bar rating.

 

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Espresso Bourbon Cream

 

 

• Alcohol Content: 19.5% ABV (39°)
• Price per 750mL: $30.99

 

Appearance: Because I’m not a monster, I used a fresh rocks glass to sample the Espresso expression. Its color was more brown than beige; I’ll assume that’s due to the coffee component.

 

Nose: Oh yeah, wow. There was no mistaking the espresso when I brought the glass to my nose and sniffed. Perhaps because I’m one of the six Americans who don’t drink coffee, I found it potent! I gave the liqueur more time to rest, then made another attempt. Some chocolate was beneath, but I wouldn’t describe it as mocha. I could also pick oak with my nose deep into the glass.

 

Palate: The mouthfeel was dense and creamy. The first thing I tasted was chocolate, which was immediately followed by cinnamon and coffee. I admit I expected the espresso to be at least as bold as it was on the nose.

 

Finish: Vanilla cream was late to the game; it was at the front of the finish. Cinnamon, chocolate, and coffee ice cream flavors hung around for 0:47. Like the Butter Pecan, this was the point where the Bourbon influence became obvious.

 

Bottle, Bar, or Bust: Doc Brown’s Espresso Bourbon Cream had a warming finish that made it unmistakably a Bourbon Cream. I had thought this would be very coffee-forward and the nose further convinced me. Yet, when I took that first sip, the coffee was a complimentary flavor to the rest of the liqueur, and, at least for me, that was a good thing. Doc Brown’s made me happy; that’s worth a few extra bucks, and I’ll give it my Bottle rating.

 

Final Thoughts: As I don’t drink coffee, I had already decided that the Butter Pecan would eclipse the Espresso. Something magical happened, and that didn’t come to fruition. I appreciated its texture, flavor, and warmth, and it won my heart.

 

Other Bourbon Cream flavors from Doc Brown’s include Salted Caramel and Peppermint Mocha. This was a fun experience; I think I will break into that sample of Bourbon now. 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 to do so responsibly.