- Bottle = Buy It
- Bar = Try It
- Bust = Leave It
Whiskey reviews and advice by Jeff Schwartz a/k/a The Whiskeyfellow. Learn, laugh and enjoy great whiskey!
Barrell Craft Spirits is one of those non-distilling
producers (NDP) that causes me a little giddyup in my step when a sample winds
up on my doorstep. Barrell is a Louisville, Kentucky-based NDP that doesn’t just
source a barrel; they take various barrels and blend them to something
(hopefully) special. I’ve been impressed with what Joe Beatrice and his
crew created for the most part.
The
most recent release is Batch 032, a Bourbon married of barrels from Kentucky,
Tennessee, and Indiana. Who distills those? While Barrell won’t disclose that
information, I’ve long suspected the Kentucky distillery is Jim Beam, Tennessee
is George Dickel, and Indiana is, without a doubt, MGP. I’ve
published this repeatedly; Barrell has never corrected me.
“Batch 032 began with a balance of two sets of barrels: a selection of 5 and 6-year-old barrels with a creamy and tropical profile and a selection of 6, 7, and 10-year-old barrels vatted for their complex, old, woody character. These two sets of barrels were slowly blended over three months. A small group of spice-driven 7-year-old barrels with notes of cinnamon toast, coffee bean, and chocolate were then carefully added to complete the blend. The result is a decadent and rich bourbon with layers of spice and nuttiness.” – Barrell Craft Spirits
One
thing I respect Barrell for is everything they produce is at cask-strength.
Nothing is proofed down. If you want to change things up, you can add a few
drops of water yourself, but Barrell won’t do that for you. Batch 032 weighs in
at 115.34°, and you can expect to pay about $89.00 for a 750ml package.
I
thank Barrell Craft Spirits for providing me a sample of Batch 032 in exchange
for a no-strings-attached, honest review. Now, it is time to #DrinkCurious
and taste how it fares.
Appearance: Poured
neat in my trusty Glencairn Glass, Barrell Batch 032 presented as burnt umber.
It created a fragile rim that released thicker, slow legs to rejoin the pool of
liquid sunshine.
Nose: From
the moment I cracked the lid, a waft of old oak hit my nostrils. Upon closer
inspection, I found cedar, cherry, plum, and caramel, which then became floral
before spicy notes of cinnamon and mint kicked in. When I pulled the air into
my mouth, vanilla and caramel caressed my tongue.
Palate: Many of
the Barrell Bourbons I’ve tried were oily. Batch 032 was different. The texture
was creamy with a medium weight. The first flavors to engage my palate were
cinnamon spice, vanilla, and almond pastry. The back offered a taste of clove,
charred oak, and ginger spice.
What happened to the
middle? That was almost transitionary between the softer front and spicier
back.
Finish: Once I swallowed, the finish was soft and
spicy before ramping up to big, bold spices. Cinnamon, clove, and ginger led to
a kiss of citrus before being completely subdued by freshly-cracked black
pepper. It was a ramping experience.
Bottle, Bar, or Bust: I had fun with Batch 032. The middle was
almost frustrating as I took sip after sip, trying to find something that would
stand out. It is also one of those dangerous
whiskeys; there is no way you’d guess this was 115+° - it went down way too
easily. And, because I attempted to nail down the middle, I got a tad buzzed.
If you like rye-forward Bourbons (I do), you will go ga-ga over Batch 032. It
is a true representation of a Bottle
rating. Cheers!
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages
you to enjoy your whiskey as you see fit but begs you do so responsibly.
If
you’ve been to a liquor store, convenience store, grocery store, or truck stop,
you’ve probably seen Ole Smoky Distillery products on the shelf. Ole
Smoky is known for flavored moonshines typically packaged in mason jars and
flavored whiskeys. Located in
Gatlinburg, Tennessee, it was founded in 2010; it is one of the fastest-growing
spirits brands in the United States, available in all 50 states plus another 20
or so countries.
Earlier
this year, I reviewed a Straight Tennessee Bourbon from Ole Smoky called James
Ownby Reserve. I was impressed with how good it was, and it scored my
Bottle rating. Ole Smoky also sent me five samples of its flavored
whiskeys: Peach, Peanut Butter,
Salty Caramel, Salty Watermelon, and Mango Habanero.
There
are some commonalities among each of the five. They’re all 60°, making them
whiskey liqueurs, and all have natural flavors with added caramel coloring.
Each of the five runs $19.99 and should take minimal effort to locate a bottle.
I’ll
provide notes on each, but before I do, I thank Ole Smoky for these samples in
exchange for no-strings-attached, honest reviews. Let’s #DrinkCurious and take them on
one at a time…
◊◊◊◊◊
The
first one up to bat is Ole Smoky Peach Flavored Whiskey.
Appearance: Served neat in a Glencairn glass, this whiskey
was the color of chardonnay wine. It formed a thick ring on the glass, which
generated slower legs.
Nose: As you’d
imagine, I smelled peaches and nectarines. The aroma was overwhelming, but that
sensation subsided as I allowed it to rest for a while. When I drew the air
into my mouth, it seemed as if peaches and cream rolled past my palate.
Palate: The texture was thick and creamy. As far as
flavors are concerned, they were limited to peach and vanilla from front to
back.
Finish: Medium in duration and slightly peppery, the
peach continued to the end.
Bottle, Bar, or Bust: If peaches and cream are your things, this
liqueur won’t disappoint. The peppery quality in the finish was unexpected, but
it helps remind you this is booze and not something like Capri Sun. I wasn’t entirely
happy with it, though, and I will give this one a Bar rating.
◊◊◊◊◊
The
next batter stepping up to the plate is Ole Smoky Peanut Butter. Let’s get
something out of the way here: I’m a peanut butter freak. It could be a sandwich,
mixed in ice cream, or it can be a flavored whiskey, and merely because it says
“peanut butter” on it, you can bet your bottom dollar I’m going to taste it.
Appearance: A yellow-gold appearance offered a
medium-thick rim on my Glencairn glass that yielded slow, wavy tears that fell
back to the pool.
Nose: Honestly, I’d have been shocked if I didn’t
smell peanut butter. Thankfully, there was a lot of it, but I also experienced
graham crackers. When I inhaled through my lips, only the peanut butter
remained.
Palate: A creamy,
thick mouthfeel led to a flavor more of fresh, roasted peanuts than peanut
butter.
Finish:
Slightly warming, a medium-length finish was closer to peanut butter.
Bottle, Bar, or Bust: I was slightly confused by the peanut butter
nose, roasted peanut palate, and peanut butter finish. Regardless, it was
tasty. While I have had better peanut butter flavored whiskeys, there’s nothing
wrong with the Ole Smoky version. I’ll toss a Bottle rating at it.
◊◊◊◊◊
Salty
Caramel is next in line. I’ve sampled a few salted caramel flavored whiskeys over
the years, and typically they’re good on their own without the need to put them
in cocktails (but there’s no reason you couldn’t).
Appearance: The color certainly matched the name. It
formed a heavy rim and stuck like glue to the wall of the Glencairn glass.
Nose: The
aroma of caramel syrup, reminiscent of ice cream topping, exploded from the
glass, and I had difficulty putting it down. The ice cream topping refused to
stop as it wafted between my lips.
Palate: The mouthfeel was thick and creamy. The only
flavor I discerned was caramel.
Finish: Until now, I was a bit disappointed because
while the caramel was present, there was nothing salty about it. The good news
is, while it did eventually come out, it was not dominating. The entire finish
was medium in length.
Bottle, Bar, or Bust: Ole Smoky Salty Caramel is, simply put,
dangerous. If I wasn’t paying attention and sipping right from the bottle, I
might plow through the whole thing. Would it make for a good cocktail?
Probably. Did it need anything else, including ice? Nope. But it did take a Bottle rating from me.
◊◊◊◊◊
Salty
Watermelon is in the fourth position. Much to Mrs. Whiskeyfellow’s horror, I’m
not a fan of watermelon. I’ll eat it, but it would be one of the last fruits I’d
choose.
Appearance: Light
caramel but crystal clear in appearance, Salty Caramel formed a heavy rim with
legs that crashed back to the pool of my Glencairn glass.
Nose: This
whiskey smelled precisely like a Jolly Rancher watermelon, then somehow included
the rind. How is that done? When I pulled the air past my lips, there was no
shock when I tasted watermelon.
Palate: Thick and full-bodied, Salty Watermelon tasted
of sugar and watermelon rind. Mrs. Whiskeyfellow taught me if you put salt on
watermelon, it brings out the sweetness.
Finish: Short-to-medium
in duration, the sugary watermelon remained to the end.
Bottle, Bar, or Bust: In my
opinion, Salty Watermelon was closer to flavored rum than whiskey. I believe it
was the sugary quality that contributed to this conclusion. Like the Salty
Caramel, this one was dangerously easy to drink and good to boot. Because I’m
not fond of watermelon, but I do like Salty Watermelon, which will earn it
extra points and steal that Bottle
rating.
◊◊◊◊◊
The
last in the lineup is Mango Habanero. I left it for last for a specific
reason: I can’t drink it. I’m severely
allergic to mango, and the fact these all contain “natural flavors” means I can’t
risk a reaction.
Final Assessment: My favorite
of the flavors I tasted was hands-down, Salty Caramel. But the most impressive
was Salty Watermelon. I was surprised Peanut Butter came in third. Before
tasting any of them, I would have assumed Peanut Butter would have taken the
top spot when this whole thing started. There’s nothing wrong with it; just the
Salty ones eclipsed it. Cheers!
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages
you to enjoy your whiskey as you see fit but begs you do so responsibly.
My
guess is you’ve heard of Ole Smoky Distillery. Located in Gatlinburg,
Tennessee, it is known for its flavored whiskeys and moonshine and is widely
available in most retail liquor outlets. You may not know that it has a
traditional whiskey in its portfolio. Its name is James Ownby
Reserve Tennessee Straight Bourbon Whiskey.
Who
was James Ownby?
“One of the original settlers of Tennessee - who beat back the British in the Battle of Kings Mountain and faithfully fought for freedom as an Overmountain Man in the Revolutionary War, this treasured family secret is now my pleasure to share with you.” – Joe Baker, Co-Founder of Ole Smoky Distillery
What’s
the family connection? Joe is James
Ownby’s fifth great-grandson.
As
you can gather from the name, this is a Bourbon that was distilled and aged in
Tennessee. Ole Smoky chose not to call it Tennessee Whisky, although, at the
end of the day, it doesn’t matter. The Lincoln County Process (LCP) was used to
mellow the distillate before aging in new, charred oak barrels. There is no age
statement, and both the distillery and mashbill are undisclosed. We do know it
is at least four years old.
Bottled
at 94°, you can expect to spend about $40.00 for a 750ml package. Ole Smoky
indicates this whiskey is limited to only select markets. If you hit its website, you can check
availability nearby or buy it online.
Ole
Smoky was gracious enough to send me a sample of James Ownby Reserve in
exchange for a no-strings-attached, honest review. Time to #DrinkCurious
and learn what this is all about.
Appearance: Poured
neat in my trusty Glencairn glass, this Bourbon appeared as deep caramel. Bold,
slow legs fell from a medium-thick rim.
Nose: Just
like the color, the aroma began with huge caramel. Oak came next, and it had a
dusty quality to it. Freshly shredded tobacco mixed with raisin and cherry
evened things out. When I inhaled through my lips, the oak and tobacco carried
through.
Palate: I found
the texture to be light and airy. Salted caramel and vanilla filled the front,
while tobacco leaf and nutmeg controlled the middle. The back featured clove
and oak. It wasn’t overly complicated.
Finish: Clove,
black pepper, and soft oak crescendoed with caramel and tobacco leaf for a long,
easy finish. For the record, I didn't come across anything remotely Flintstoneyish.
Bottle, Bar, or Bust: I found
James Ownby Reserve an easy sipper. I didn’t try adding water, and I’m unsure it’s
even necessary. As I said earlier, the palate didn’t offer many flavors, but the
spicy finish was a fascinating way to end the experience. If Ole Smoky never
crossed your mind as a serious whiskey brand, perhaps it is time to rethink
that because I’m giving James Ownby Reserve my coveted Bottle rating. Cheers!
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages
you to enjoy your whiskey as you see fit but begs you do so responsibly.
Blue
Note Bourbon has been making waves in the Wonderful World
of Whiskey. Founded in 2013, B.R. Distilling
Company is the oldest legal distillery in Memphis, Tennessee, and has two flagship
brands: Blue Note and Riverset Rye. B.R. Distilling changed
ownership in 2017 and aggressively marketed its whiskeys.
The newest release from Blue
Note is Crossroads, a straight Bourbon
crafted in Memphis. The team at B.R. Distilling spent two years working with Tonnellerie Radoux, a French wine
cooperage, to determine the correct type and amount of toasted French oak
staves used in the finishing process.
“This unique expression combines the unmistakable boldness of Blue Note Bourbon with the sophistication of the finest, toasted French oak crafted from an artisan cooperage in Central-Val de Lore. [It is] the unforgettable intersection of notes that embodied the inherent spirit of The Blues. The sound and movement of The Blues were meant to break the rules. This is Blue Note Crossroads. We mark our crossroads with the intersection of American and French oak.” – B.R. Distilling Company
Blue
Note Crossroads carries no age statement and uses MGP’s 60% corn, 36%
rye, 4% malted barley recipe. It is non-chill filtered and packaged at 100°,
and you can expect to pay around $40.00 for a 750ml bottle.
Before
I get started on my tasting notes, I must thank B.R. Distilling for providing a
sample of Crossroads in exchange for a no-strings-attached, honest review. Let’s
#DrinkCurious!
Appearance: Served neat in my Glencairn glass, Crossroads
appeared as a deep, orange-amber. A medium rim released slow, straight legs
that fell back to the pool.
Nose: The
first thing I smelled was corn. But, beneath that was cherry, vanilla, dry
leather, and cinnamon. When I took the air inside my mouth, I felt as if I was
sucking on a cinnamon stick.
Palate: The
texture was massively oily. I tasted cinnamon spice, nutmeg, and roasted
almonds on the front. Vanilla, raw honey, and English toffee formed the middle,
with French oak, tobacco leaf, and leather on the back.
Finish: Mildly spicy, the finish featured dry French
oak, old leather, tobacco leaf, and raw honey. It went on, and on, and on, and
on.
Bottle, Bar, or Bust: $40.00 Bourbons are a dime a dozen.
Seriously, this is lower-echelon of the sweet spot for craft American whiskey.
The French oak influence was evident from the nose to the finish. However, it
wasn’t overwhelming. Instead, it married the other notes gloriously. The
mouthfeel was slick, the palate made perfect sense, and the Energizer bunny
finish never let you forget what you were drinking. I enjoyed this immensely.
The outlay is more than fair. Blue Note Crossroads is a perfect example of the
recipe needed to earn my Bottle rating.
Cheers!
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages
you to enjoy your whiskey as you see fit but begs you do so responsibly.
I’m
no stranger to Barrell Craft Spirits. With its Master Blender Joe
Beatrice and his team, they bring us (always) barrel-proof whiskeys that go
beyond the average sourced offerings. Sometimes the whiskeys are US-based, occasionally
Canadian, sometimes from other venues, but you can count on what’s in the
bottle to be decidedly different from what you’re used to.
Recently, Barrell introduced us to its Gray Label whiskeys. These were
premium offerings, above and beyond the “standard” releases. Made from older
stocks, they commanded a premium price tag. And, now, there’s something called Gold
Label, which is a step above the Gray.
Today’s
review is Barrell Gold Label Bourbon. What’s inside is sourced from
Tennessee, Kentucky, and Indiana. You can read that (in my opinion) as George Dickel, Jim
Beam, and MGP, respectively. These are 16- and 17-year stocks!
Barrell opted for four lots of barrels:
The
exciting thing is that the last group was finished in toasted virgin oak
barrels.
“Barrell Craft Spirits Gold Label Bourbon is a blend of 16- and 17-year-old straight bourbons. Barrels for this release were selected from four different collections: cherry bomb barrels with a rich mouthfeel, nutty oak-forward barrels, high proof and high complexity barrels, and barrels with pronounced milk chocolate notes. The last group underwent a secondary maturation in toasted virgin American oak casks before being added to this intricate and seductive blend.” – Barrell Craft Spirits.
The
resulting product is a Bourbon that weighs in at 113.54° and the price – hold onto
your seats – is $499.99. On the plus side, it comes with a red gift box.
I
want to thank Barrell Craft Spirits for providing me a sample of Gold Label
Bourbon in exchange for a no-strings-attached, honest review. That means it is
time to #DrinkCurious and figure out what this is all about.
Appearance: Drank
neat from my Glencairn glass, this Bourbon was deep and dark, the color of
burnt umber. It took an effort to create a rim, and when it did, it was
micro-thin but led to long, wavy legs.
Nose: Crème Brulee
was the first thing I smelled, and it almost punched me in the nose. Beneath
that were toasted marshmallow, hazelnut, almond, oak, cherry pie filling, and
apple pie filling (yeah, I had to come back several times to confirm those last
two). When I drew the aroma in my mouth, it was like sucking on
chocolate-covered cherries.
Palate: The mouthfeel was creamy and thick. Caramel,
vanilla, peanut, and leather ruled the front. The middle featured fresh mint,
cherry, plum, and berry. I tasted ginger, oak, cocoa, and tobacco on the back.
Finish: This was one of those never-ending finishes. Sure,
it ended eventually, but it seemed to run forever. Mint, oak, black pepper,
ginger, chocolate, and marshmallow cream stuck around for a captivating experience. There was no Flintstone vitamin quality from the Dickel portion. This is one of those sneaky bastards – it
drinks much lower than its stated proof, but, dang, it makes up for it with a
2x4 once it catches up.
Bottle, Bar, or Bust: I’ll get this out of the way. I’ve never paid
$500.00 for a Bourbon, and I don’t see myself doing that anytime soon. That’s
me. Barrell Gold Label Bourbon is stupendous. It is gorgeous. It is delicious.
It is amazing. If you have $500.00 burning a hole in your pocket, this would be
a nice investment. It would be a real treat for those of us who have lighter wallets to try this at a Bar. Cheers!
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.
If
you’ve ever been curious about an American Express card, there are some basic
levels. Green is for the average user. Above that is gold, then above that is
platinum. And that’s it, right? Well, not exactly.
You
see, beyond the platinum card that any peasant can apply for is something called
American Express Black. This card is so exclusive that there’s no way to apply
for it. The only way to get your hands on one is via an invitation, and you
have to charge between $250,000 and $450,000 a year to maintain it.
Meant
to give a similar aura of exclusivity is Stellum Black Label. You don’t
need an invitation to get your hands on it, but it is pretty limited. Stellum
offers both a Bourbon and a Rye, and in each case, they begin with the original
stocks of Stellum and then “fold in” older whiskeys.
“For Stellum Black, we maintained the soul of Stellum while creating a new dimension of flavor by adding reserve barrels from our stocks. We’ve refined this layering technique over time which produces whiskeys focused on both immediate flavor and a long-developed complexity. The result is an entirely new set of whiskeys that has its roots firmly planted in the inaugural whiskeys.” – Joe Beatrice, founder of Barrell Craft Spirits
I’m
reviewing both the Bourbon and Rye today. Like anything else out of Stellum
Spirits or Barrell Craft Spirits, these are both cask strength whiskeys, both
sourced from Indiana (MGP), Tennessee (George Dickel), and
Kentucky (Jim Beam). Both have a suggested retail of $99.99. Unlike the standard releases, Stellum Black
Label will be allocated nationally. Both are non-chill filtered.
Before
I get started on the tasting notes, I’d like to thank Barrell Craft Spirits for
sending me a sample of both in exchange for a no-strings-attached, honest
review. Let's #DrinkCurious and learn all about these.
I’ll
begin with the Bourbon. There are three MGP components: two are high rye with
60% corn, 36% rye, and 4% malted barley, and the other 99% corn and 1% malted
barley. The Beam and Dickel components are undisclosed, but they’re older than
the MGP. It is packaged at 109.22°.
Appearance: Served
neat in my Glencairn glass, Black Label Bourbon presented as caramel in color.
It formed a thicker than expected rim and slow, lumbering legs.
Nose: An
intense bouquet of cinnamon, nutmeg, brown sugar, vanilla, and orange peel was
enticing. As I drew the aroma into my mouth, cherry vanilla rolled across my
tongue.
Palate: An oily, full-bodied texture greeted my
mouth. At the front, I tasted vanilla, caramel, leather, and nuts. The middle
transitioned to plum, coconut, and cocoa powder. I found tobacco leaf, cinnamon
spice, and old oak on the back.
Finish: A very long, warming finish consisted of
plum, nuts, orange zest, caramel, old oak, leather, tobacco leaf, and cinnamon
spice. It didn’t even try to hide the proof, as my hard palate tingled almost
immediately. However, the caramel stuck around the longest.
Bottle, Bar, or Bust: It was reasonably easy to pick out the Beam
component, but less so with the Dickel and MGP, which was shocking, especially
considering how much of the blend was out of Indiana. But, the telltale
nuttiness was also something I looked for, so perhaps there was some subtle
power of self-suggestion? The more I sipped it, the less I felt the proof. It
never became something that drank under its stated proof, but the numbing
factor ceased and allowed me to concentrate on other things. I enjoyed this, and I could somehow feel this
felt older than the Stellum Bourbon I
reviewed last year.
Stellum Black Label Bourbon
competes with its sibling, Barrell Bourbon, and they both cost about the same. I’m
happy to toss a Bottle rating at it
based upon that.
Next up is the Rye. The majority
component is 95% rye and 5% malted barley from MGP. The smaller portions come
from the others. It is packaged at 114.26°.
Appearance: Poured
neat in my Glencairn glass, this Rye appeared as orange amber. It created a thinner
rim that yielded slow, fat tears.
Nose: Caramel
leaped from the glass and smacked me in the face. Beneath it were candied
fruits, almonds, vanilla, and cinnamon spice. As I pulled the air into my
mouth, orange cream danced across my tongue.
Palate: A soft, silky mouthfeel greeted my palate.
The front offered very dark chocolate and creamy caramel. Mint, clove, and dill
were on the middle, while dry oak, black pepper, and a vast amount of new
leather were on the back.
Finish: I found the finish to build itself into a giant
crescendo before plateauing, and then it just chugging along. Dark chocolate,
dill, clove, and caramel started things off before leather and tannins came and
left me making “thuck” noises with my tongue.
Bottle, Bar, or Bust: It isn’t that often I come across a whisky
that is so dry it sucks the moisture from your mouth. That’s a different
sensation that, for whatever reason, always makes me go for another sip, which
makes no sense because, in the back of my mind, I know it is going to dry my mouth
again. Yet, the flavors are lovely together, and I enjoyed the extraordinarily
long finish. A Bottle rating for
sure, it is an experience worth experiencing.
Final
Thoughts: Given the option between
Bourbon and Rye, I tend to gravitate to Rye. In the case of Stellum Black
Label, I enjoyed the Bourbon more. That’s not to discount the Rye; it was just
surprising. I had to taste them both again just to make sure.
My Simple, Easy to
Understand Rating System
Whiskeyfellow encourages
you to enjoy your whiskey as you see fit but begs you do so responsibly.
Celebrity whiskeys. They’re
all the rage now. It doesn’t matter if they’re athletes, actors, singers, or
whatever. Dead or alive, these famous names are making headway in the industry.
You would think that with
all the fame, fortune, and fondness fans have with celebrities, what they’d
attach their names to would be excellent. More often than not, that’s an
exception to the rule. Many are mediocre. Some are just awful. And, every one
that comes to mind includes a celebrity price tag to boot.
When Elvis Presley Enterprises, representing the brand of the King of Rock
and Roll, does something, you’d hope it would do right by him. And, today, we’re going to put that to the
test. In partnership with Grain &
Barrel Spirits (the producer of Chicken
Cock and Virgil Kane whiskeys) Elvis
Presley Enterprises brings us (you guessed it), Elvis Whiskey.
There is more transparency
with Elvis Whiskey than I’d have guessed. Some of it is purposeful, some of it
may be accidental. Regardless, pieces of the puzzle were easy to put together,
and I’m highly appreciative and applaud brands that do this, particularly when
they’re not doing any actual distilling.
The introductory whiskeys
are a Straight Tennessee Whiskey and a Straight Rye. First, I’m tackling the Straight
Tennessee Whiskey.
I know what you’re thinking, and I’m going to tell you to just shush. This is not sourced from George Dickel. Instead, it comes from DSP-TN-21029, which belongs to Tennessee Distilling Company. Who is that? It distills for Heaven’s Door, Kirkland (Costco), and other partners, including Grain & Barrel Spirits.
Elvis Whiskey calls this
release Tiger Man. Tiger Man was the record with songs from his second comeback concert in 1968 and
included such titles as Heartbreak Hotel,
That’s All Right, Blue Suede Shoes, and Tiger Man. It begins with a mash of 80%
corn, 10% rye, and 10% malted barley. It then rested two years before being
bottled at 90°. The cooperage is undisclosed, and you can expect to pay about
$49.99 for a 750ml package.
The big question, of
course, is Is this whiskey fit to be
named for a king? The only way to know for sure is to #DrinkCurious.
Appearance: Poured neat in my Glencairn glass, Tiger Man
looked the color of polished brass. It created a thicker rim on the wall which
released husky legs that slid back to the pool.
Nose: There
was a gentle bouquet of sweet corn, vanilla cream, baked apple, nutmeg, and
toasted oak. When I took the air into my mouth, I picked out candy corn.
Palate: The mouthfeel was buttery. The front of my
palate immediately honed in on maple syrup, which was accompanied by vanilla
and crème fresh. The middle offered pear, green apple, and brown sugar. On the
back, I tasted more caramel, toasted oak, nutmeg, and orange peel.
Finish: Long and pretty much unending, notes of
vanilla, maple syrup, dry oak, and candied orange peel kept things interesting.
Even the oak, however, while dry, wasn’t spicy.
Bottle, Bar, or Bust: I was half-hoping that I’d pick up notes of a
peanut butter and banana sandwich. That didn’t happen. This is one of the
sweeter Tennessee Whiskeys I’ve encountered. There was no Dickel “Flintstone’s
vitamin” quality, which pleased me. In fact, pleasing is an excellent descriptor. Tiger Man was a very easy sipper, with enough
flavor to keep things interesting, and a finish that wouldn’t quit. Thankfully,
this is one of the better celebrity whiskeys on the market and I’m happy to
crown it with my Bottle rating.
Up next is the Rye, The King. It is named for, obviously, the King of Rock and Roll. This one is a 95% rye/5% malted barley straight out of MGP. It, too, aged two years in new, charred oak, and is bottled at 90°. As with Tiger Man, you can expect to pay about $49.99 for a 750ml package.
Appearance: Served neat in my Glencairn glass, The King
was, again, the color of polished brass. It created a medium rim on the wall
yielded sticky droplets that crawled back to the pool.
Nose: Strangely
enough, the first note I experienced was… corn? There is no corn in the
mashbill! That was followed by grass, floral rye, mint, and orange peel. When I
drew the aroma into my mouth, I found mint.
Palate: A medium-weight, silky mouthfeel greeted my
tongue. Rye bread and caramel started things off. The middle suggested cocoa
powder and toffee. The back is when things became interesting and more rye-like
– I tasted dry oak, clove, rye spice, and sweet tobacco leaf.
Finish: Here’s the crazy thing. The finish was like a
Plummet ride. It built up and immediately dropped. Cocoa, rye spice, clove, and
old leather flavors meshed well together, it just took several sips to catch
what was there.
Bottle, Bar, or Bust: No peanut butter and banana sandwich here, either.
Selecting 90° on this was an interesting choice. I’ve become so used to
cask-strength MGP rye that I’ve missed what a proofed-down one tasted like. In
this case, I believe Elvis Whiskey may have been a little heavy-handed with the
water. The front and middle parts of the palate were simplistic. The back is
where the hip-gyrations came into play. Just like Fountain of Love, The King gets lost among other whiskeys. As such,
this one takes my Bar rating.
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you to enjoy your whiskey as you see fit but begs you do so responsibly.