Category: Hall of Fame

Watch Matt clumsily unbox a Weller Millennium, a “blend of vintage straight bourbon and wheat whiskeys distilled in 2000, 2003, 2005 and 2006, Weller Millennium highlights the impact that wheat has on the whiskey’s flavor: the softness imparted by the wheat creates a smoother, sweeter, more approachable expression. By marrying these exceptional spirits together, the whiskeys further harmonize with each other, creating a cohesive, balanced final product that is greater than the sum of its parts.”

The OLDEST of this year’s 2024 Four Roses single barrels is this Cap n’ Cork OBSQ, Tier 5, aged 11 years and 3 months and bottled at 124 proof. The high rye (35%) recipe along with the Q “floral” yeast produces a well integrated mix of oak and sweet florals. Even though this is the oldest, it’s not nearly as oak driven as the OESF. The oak is there, but not over powering. There’s a candy corn sweetness to this bottle, and a massive dose of traditional cinnamon to go with it. If I’m picking MY personal fave’s of this year, I think it’s got to be a tie between this bottle and the much younger OBSK.

Released at Gay’s Growth Parkway Angola location ONLY, this TIER 6, 125.8 proof, 11yr, 1 month old OESF sports spoonful’s of oak, herbs, and spices. Soft oak with vanilla and caramel on the nose. Massive fresh cut oak on the palate with nuts and some tropical fruit notes in the background. Tier 6 never fails to disappoint, though maybe people make too much of it. This Warehouse N beauty has it all, and with that much proof and oak, the bottle I have has made an incredibly dry and delicious Manhattan.

The second BRL barrel of Four Roses is an OESO, 20% rye with the “rich fruit” yeast bottled at 9 years and 3 months at 115.8 proof from warehouse S on the north side, tier 2. On the nose, strong pine earth, blackberry, cinnamon, and generally dark fruit. On the palate, very layered with rose, lemon, dark berry, and rich cinnamon spice. Always enjoy the relatively lower proof Four Roses single barrels as they are easy to enjoy neat in all their flavorful glory!

Our first Cap n’ Cork single barrel features an OBSV aged 10 years and 10 months and bottled at 116.8 proof. The already fruity high rye bourbon, combined with the fruity “V” yeast makes this one of the most elegant and ethereal Four Roses combos. The addition of almost 11 years of ageing further increases the complexity adding a Canadianesqe layer of fine vanilla and fresh cut oak to this fruit bomb. Be at Covington this Saturday for a chance to buy this bottle or it’s brother bottle, an OBSQ from Cap.

We kick off a whole week of Four Roses single barrel reviews with Big Red Liquors OBSK, a 9 year, 3 month old bottle at 120.2 proof. The 35% rye recipe bourbon combined with the spice-driven “K” yeast strain has never failed to disappoint. This particular barrel also has a rich caramel/butterscotch note on the nose along with the typical Four Roses baking spice aroma. On the palate it’s pure cinnamon cream, like licking the layers between a Pillsbury Cinnamon roll. SO GOOD. Our Big Store in Bloomington and our Cask Strength store in Greenwood will have this on hand for a special release event at 9:00 a.m. on July 27th. Line up early!

The new Remus “Babe Ruth” reserve is a blend of three of MGPs high rye bourbon recipes in honor of Babe Ruth. Only 10,624 bottles were produced, each representing one of Ruth’s plate appearances. Bottled at 111 proof, the blend comprises 12% of 2016 of the 44% rye bourbon, 70% of 49% rye bourbon, and 18% of the 36% rye bourbon, so for a Bourbon it’s about as rye heavy as you can get, which is great for an MGP which makes some of the best rye on the planet, period. Typical cinnamon candy on the nose with an appealing citrus note. On the palate it’s rock candy sweet with touches of big baking spice between fresh cut oak. This is a BIG whiskey.

Finished with 10 virgin oak staves this latest release from Maker’s Mark in the wood-finished series is meant to commemorate and honor the folks who work at Maker’s Mark in Loretto. Named the Heart release and bottled at 111.7 proof, the virgin oak staves have made this a real caramel bomb with milk chocolate, butterscotch and wood-spice notes not typically found in standard Maker’s. If some of the wood finished releases turn up the volume on the oak spice, this particular release has accentuated the sweeter notes found in Maker’s. If you are dessert whiskey lover like I am, you’ll LOVE this bottling.

Our second Knob Creek single barrel in our warehouse series is from the 1951 Warehouse K. This was aged on the 5th floor of a 7 floor traditional rickhouse which contains only 20,400 barrels as opposed to the newer 50,000 barrel warehouses. Bold nuts and caramel on the nose with almond and baking spices. On the palate, lots of dried fruit notes with barrel spice emerging on the finish. The difference between the 2006 warehouse and the 1951 warehouse side by side is interesting, as I think the 1951 may have pushed a little further into the wood, but both are incredibly delicious!

There are 30 rickhouses on the Clermont campus, and we’re trying to pull a single barrel over time from each and every one of them, starting with the newest warehouse, built in 2006 with a barrel capacity of 50,400 barrels and 7 total floors. This selection from Warehouse 1 is from the 6th floor bottled at 120 proof, and is pure bourbon candy on the nose with praline, almond, and candied orange. On the palate, extremely rich and sugar forward with vanilla, toffee caramel, but still a distinct but richer orange note from the yeast.