- 130.4 Proof
- Whse. I, Fl. 5
This is possibly the longest time that I've had a single bottle of whiskey open. I always keep notes in my notes app on my phone, so I know which ones have been open the longest, because those are the notes that are entered first. This one has been at the top of my notes for a very long time. And really, the only reason is that I just didn't want it to be gone. I've been just sitting on those last few pours, but on a whim last night I decided this is what I wanted.
For a moment there, it seemed these Old Forester barrel strength single barrels were at least semi-available. I remember getting a couple from two different stores within days of each other. And then that was it. I haven't come across any more of these since then, which perhaps is partly why I held onto this one for so long.
The nose was a rich and sweet dessert, very much like a pecan pie or even a turtle bar. It had notes of chocolate and pecan, as well as a sweet maple syrup note to it. It had a bit of a pastry note as well as some rich caramel. I even got some root beer notes off it at times.
As to flavor, my first note was that it was "warm and inviting." I no longer know what I meant by that when I typed that note, but this is a very delicious and warming bourbon that packs a punch with heat, but not overly so.
The pecan pie that I got on the nose very much carried through on the palate. It had that nuttiness to it, the rich caramel-like flavor of the goo in the middle of the pie, and even a bit of sweet pie crust to it. Pecan pie is one of my favorite desserts, and for that reason alone I absolutely loved this whiskey. There was also this consistent chocolate note, somewhere between dark chocolate and milk chocolate, that seemed to underscore everything else, almost as a base layer, adding just a touch more richness and sweetness to everything.
On the finish, aside from that warm pecan pie note, I also got a sort of a cooked cherry flavor, dark and rich, and spiced up a bit with some cinnamon, or even cloves, as well as a bit of black pepper. I have no idea as to the age of this whiskey (I'm guessing 6-8 years), but it also had a bit of an oak note, which provided a sort of drying, tannic quality on the finish.
I've heard people refer to whiskey's as "dessert whiskeys" before, and while I don't tend to use that term, I think here it applies, mainly because it so much reminded me of one particular dessert. I couldn't get past it, which was just fine with me, because I loved every sip.
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