INTRODUCTION:

This whiskey really got me thinking! I don’t post to this Reddit often, this is only my Fifth review here because for the most part I’m able to read other great post from both experienced professionals and professional alcoholics and they perfectly articulate everything that’s needed to be said. However, I like a fruitful discussion and seeing how J.W Kelly Silver Springs Single Barrels are fairly new and getting older… I decided to write about how this bottle utterly exposes the flaws with extorted consumerism surrounding the modern age of bourbon.
Whiskey has gotten f***ing expensive!
And I’m not just talking about the secondary market. Over the last several years we’ve watched major distilleries increasingly push the premium whiskey ceiling up into the $150, $300, and even $500+ range. Age statements have become luxury features, barrel-proof releases command premiums, and LE’s increasingly arrive wrapped in elaborate packaging and marketing campaigns telling us why the liquid inside is special. After you taste Silver Springs whiskey it’s abundantly clear why they have been gaining popularity. The SB’s are highly recommended throughout this Reddit with just about every bourbon-tuber raving about them as well.
That’s really the purpose of this review.
Not just to analyze Silver Springs, but to talk about its value along side the current state of American whiskey. So I’d truly like to hear from everybody if they have a 2026 123proof and if you agree/disagree with my conclusion.

As for my background, I’m a certified level 2 Sommolier with the CMS & WSET Level 3 Certified. Also, I was involved with the team who selected knob creek & Weller Antique 107 barrel picks, back in 2016-2018 with the company I worked for at the time.

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J.W Kelly Silver Springs Single Barrel Rye:

Age: 8 to 9 Years old (Distilled 2017 - Bottled 2026)

Proof: 123

Single Barrel: 7714

Mashbill

• 65rye/15corn/20mb

(J.W. Kelly describes Silver Springs as being matured in #3 charred oak and bottled at cask strength. This is also a Sweet mash rye, meaning every distillation cycle they use freshly fermented grains with no back-set.)

Historical significance

The J.W. Kelly story is an interesting one of two different companies separated by time. The orginal Chattanooga Whiskey house and the modern revived brand. James Watt Kelly was originally in the wine trade but moved to Nashville in 1864 after hearing about the whiskey business. In 1866, he settled in Chattanooga and established what became J.W. Kelly & Co., including the Deep Spring Distillery. Deep Spring was the operating Tennessee distillery and historically carried registry “No.7”, not to be confused with Jack Daniels. Fun fact,
It’s just how the federal registration system worked as Tennessee was divided into internal revenue districts and Deep Springs Distillery sat at “No. 7” in specifically district two. Importantly Deep Spring produced more than ten labels, many named after Tennessee places and history. One of those labels was Silver Spring, produced from approximately 1900–1919. To continue, James Kelly was a significant business man in Chattanooga, besides whiskey he was known for Tobacco and real estate. In 1892 he was named among the “One Hundred Men Who Have Done Much for Chattanooga”. Unfortunately in 1907 he passed away where the business continued under Carl White, but the 1909 Tennessee prohibition hit the Distillery hard. Because of this the company split its whiskey and tobacco interests, and production eventually shifted out of Tennessee. In 1911, Carl White acquired a half-interest in the Kentucky Peerless Distilling Plant. By the later 1910s, J.W. Kelly & Co. had shifted whiskey production to Henderson, Kentucky, while the Chattanooga business sold non-alcoholic beverages ( interesting how J.W Kelly always had Kentucky connections even back in the early 1900s). When national Prohibition arrived in 1919, the whiskey company sadly ceased operations.
Deep Spring itself was demolished in 1927 effectively ending the whiskey business.

Fast forward into the future, Keeper’s Quest began researching/reviving the J.W. Kelly name around 2016 and officially relaunched the brand in 2017. The modern company revived the name as Silver Springs, adding the “s” and reimagining it as a sweet rye. (From shut down caused by prohibition in 1919 to the brands revival in 2017 was 98 years… nearly a century!)
So now the modern J.W. Kelly & Co. is part of Keeper’s Quest Brands in Chattanooga. This particular whiskey, however, isn’t distilled there. All bottles explicitly state “Distilled in KY,” while Keeper’s Quest in Chattanooga is identified as the bottler. This makes J.W Kelly an independent bottler, not some Deep Spring revival since it’s not a Distilling operation, just simply a resurrected brand. As most people know J.W Kelly Silver Springs is Sourced/Contract-Distilled and then aged, blended, and bottled in Chattanooga under the J.W Kelly label. With that established this brings us to the next question… Where the heck is the Distillate coming from ? Well thanks to the “Bourbon Culture” article written a few years ago by Mike F. & Mike B. We now have a pretty solid investigation leading to New Riff, in Newport, Kentucky contract distilling this unique Silver Springs Rye mashbill for J.W Kelly. The article specifically notes that old Rabbit Hole barrels carried New Riff’s DSP-KY-20016, confirming New Riff’s role as a contract producer for other brands during that period. In the initial article Bourbon Culture considered Brown-Forman, New Riff, Bardstown, and Rabbit hole as the most likely distilleries but couldn’t soundly find any evidence pointing to one or the other. Then in a 2024 update, the authors said they learned that Penelope had been using 65/15/20 rye distilled at New Riff, which they considered enough to resolve the likely provenance of the Silver Springs barrels.

Ok Let’s Get Into It

Nose:
It’s immediately apparent this isn’t a typical rye at all…. You get hit with lots of aged Leather, chocolate, and warm Brown Sugar Cinnamon syrup. Next the barrel aging hits you with some deep vanilla tones and underneath all that…. You find the rye with some cooked Cinnamon Apples, clove (Baking Spices), and rich Carmel. The nose hits you in exactly those three waves or layers of aromas. It’s clearly deep, rich, and complex really giving you something to think about. I’ve never had anything quite like this for a rye whiskey. On the next day a big vanilla cherry coke / black raspberry syrup / sarsaparilla note started to jump out and it’s fantastic! I also think this is the most leather I’ve ever smelled in a modern whiskey.

Palate:
Wow…. This is so unique and full of flavor. The initial attack needs time to build on the mid-palate where some Leather Rye and baking spices slowly transform into Rich brown butter, carmel, and brown sugar. The mouthfeel starts to build and becomes a nice medium bodied experience. The cooked cinnamon apple note is there and then explodes into the layered finish. Baked cinnamon apples and brown sugar galore are wrapped in warming baking spices as they build. Then something amazing happens…. that all transforms into a Mocha coffee/chocolate finish which is just special. This holds 123 proof well and is a layered, complex experience from nose to finish. My particular Single Barrel had a fantastically long finish which really pushed my rating up. ( I have a 118proof that’s excellent but nowhere close to how dark and rich this 123 proof is…)

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Overall:

Silver Springs SB 123proof (90/100 or 9 T8ke)

( I don’t particularly like the T8ke rating system as I think it lacks nuance but I’m going to start rating for both whenever I do a post to appease anyone reading )

J.W. Kelly Silver Springs Sweet Rye SB 123proof Final Thoughts:

That 20% malted barley immediately separates this from the ubiquitous 95/5 rye recipe we’ve seen from MGP for decades. The corn pulls the whiskey toward sweetness while the unusually large malt component appears to give this a completely different personality.
Seriously. This bottle left an impression on me because Silver Springs represents everything I miss about whiskey now…. Even bourbon hunting. Nobody had to tell me this was special, allocated, or convince me it was a unicorn so I should wait in a line at the crack of dawn. I bought a lesser known bottle because the mash looked interesting, the price was right, and I discovered something fantastic. That is exactly what hunting whiskey used to be about.

This bottle has fundamentally made me question what we’re paying for in modern American whiskey… Why are we paying $100, $150, $200 and sometimes $300 for subpar 8–10-year rye when something like this exists? And I’m not making that comparison hypothetically. I own a 9 year Willett Family Estate rye that cost me well over $200 and I prefer this!!? Now, I’m aware that’s obviously my palate and my particular SB, but that’s precisely the point. The price printed on a whiskey bottle doesn’t magically create quality.
I recently did a review on Michter’s 10 Year Rye which has now reached a $210 suggested retail price for the 2025 release and that’s only a 92.8proof single barrel with roughly one more year of age than Silver Springs. Woodford’s current Barrel Strength Rye is $129.99 at 125.1 proof**.** Meanwhile, older Willett Family Estate SB ryes have occupied LE pricing territory!

Then here’s Silver Springs….No elaborate presentation box, prestige bottle, or giant marketing campaign convincing me I’ve been given the privilege of purchasing it.
Just a fairly plain bottle containing a Kentucky distilled, cask-strength, SB rye that cost me $45 bucks. And the whiskey is F***king excellent. It’s genuinely refreshing.
That being said I don’t think every expensive whiskey is a ripoff because aging costs money. Barrel tax and Inventory costs money. Evaporation costs money. Long maturation ties up capital for years. Single barrel selection has its own financial hurdles, and small production runs from craft distilleries don’t have the efficiencies of enormous brands.
So sure, there are legitimate reasons one whiskey costs more than another. But Silver Springs demonstrates something important… Price and quality have become increasingly disconnected at the premium end of American whiskey!

We’re increasingly asked to pay for scarcity, brand prestige, collectibility, packaging and the story surrounding the whiskey in addition to the liquid itself.
Sometimes the story becomes more important than what’s actually in the bottle.
That’s where I think the industry has starting losing me and many others.
A great example for me personally was the recent Kentucky Boy release honoring Chris Morris. Kentucky Boy was released as a one-time $100 tribute to Morris’s 50-year career, incorporating whiskey associated with Woodford Reserve, Old Forester Birthday Bourbon and King of Kentucky.
For me, the liquid didn’t remotely live up to what that story represented. And that’s what bothered me.
Chris Morris isn’t just some marketing figure attached to Woodford Reserve. He’s a Kentucky Bourbon Hall of Famer who began at Brown-Forman in 1976, helped create Woodford Reserve, succeeded Lincoln Henderson as Master Distiller, and was responsible for some of the most important bourbons ever created including Woodford Double Oaked, Birthday Bourbon, and King of Kentucky.
This wasn’t just another limited release. You’re putting the name and legacy of one of the most important people in modern Brown-Forman whiskey history behind it.
So, If you’re going to tell me this bottle represents Chris Morris, then I want the whiskey to make that argument when I taste it. I personally didn’t think it did along with many others.
That’s obviously a subjective assessment, it’s not that the company was intending to mislead anyone but it’s representative of a broader frustration I have with where whiskey has been going.
Sell me the whiskey! Not the FOMO.
Not the lottery and story about how privileged I should feel to buy it.
It’s really easy… just put something great in the bottle and charge me a price that makes sense for what’s actually there.

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These bourbons were observed and tasted over a period of 3 hours. No, they were not blind. All notes were taken individually as tasted, and I used, what I consider to be my best glasses. They are always the same to guarantee consistency.

Admittedly, I am a Lasso Motel fan. I am also a rye fan. I discovered this boxed set recently out of town and although not particularly a James Dean fan, I felt it was tastefully packaged to the point that it caught my eye and felt compelled to purchased. This is Lasso Motel's 13 Year Rye. It is 95% Rye and 5% MB. The rye strain is not identified. This is a MGP sourced product. PACKAGE: a tastefully designed tribute to James Dean with monochrome photos, statements and keepsake postcard as if from a lonely state highway desert motel. The bottle is classic LM decanter worthy quality with accomplished designed cork. Simple, plain yet tastedul label design. I sipped this neat in a whiskey snifter after resting for 5 minutes. Legs clearly and definitively indicate a quality product gripping the glass with thick syrupy legs.NOSE: As if flavored, or infused, chocolate, fresh conifer needles, butter, but never ethanol vapor all by its lonesome. PALATE: POW! Different, unique, stand alone, unidentifiable, never before, aroma, mouthfeel, flavor. I wish I knew which rye variety this was, Scotch? No. Bourbon? No. Liquer? No again. Chocolate, Spice. Fresh pine needles, then hint of the flesh cereal grains and finally heat from the proof. If rye can produce sugar like corn, there is some sweetness here too. FINISH: Speedy, timely, waiting and ready for another sip. SUMMARY: Look, this is a craft product. No question. My friend I opened this with did not care for it. He is more of a wheated fan. This may not be for everyone. For me, it was extraordinary. I placed it back in the box for my next occasion. I will not give this a rating since I found it incomparable to anything. Rye fans should enjoy what this liquid was meant to do, set itself apart. Definitely a keeper that should impress friends and enthusiasts. Worth a try for the experience.

Jack Daniel’s 2026 Single Barrel Special Release Coy Hill Rye

Release: October 2026

Age: 10+ years

Distilled in Lynchburg, Tennessee

Master Distiller: Chris Fletcher

Aging location: Top floor of Coy Hill Barrelhouse 1-13

Coy Hill is home to some of Jack Daniel’s highest-elevation barrelhouses, where extreme temperature fluctuations and dry conditions can produce exceptionally high-proof whiskey with intense oak influence and concentrated flavors

Mashbill: 70% rye, 18% corn, 12% malted barley

Barrel entry proof: 125

Barrels: Toasted for 11 minutes with a char of 25 seconds

Proof: 133.1

Release size: roughly 300 barrels

MSRP: $89.99

Nose: Blackberry cobbler. Dusty attic air. Crushed mint leaf. Smoky molasses. Fruit Stripe gum.

Jesus, this smells good! I absolutely love the deep blackberry note, coupled with a biscuit breadiness. The mint is very slight. The fruity gum shows up very late, but then becomes the dominant note on the nose.

Palate: Oxidized green apple. Dr Pepper. Smoked maple syrup. Very dark chocolate.

Absolutely fantastic. The browning green apple is something I love. Nothing bright about this palate, but nothing even close to being too tannic. All deep flavors, but balanced well. Mouthfeel leans dry.

Finish: Luxardo cherry. Apple pie with homemade pie filling (not the sticky sweet canned pie filling). Cola aftertaste. Crushed mint leaf.

From start to finish, the mouthfeel skews dry… and I like it.

This rye is the total package. Every aspect seems to work coherently together. It’s big and bold, but never sharp. I love bourbon, but I really love rye… and this is definitely right up my alley. The more I sip, the mint shows up pretty clearly on the finish, but it took several sips to get that… now I can’t miss it.

Sample provided for review by Jack Daniel’s

Rating: 9 | Incredible | An all time favorite

Circle City The 50/50 Club Birds of a Feather Cask Strength Blend of Straight Bourbon Whiskey Batch A

Batch A: Birds of a Feather

Proof: 101 (NCF)

Distilled in Lawrenceburg, Kentucky & Bardstown, KY

The blend:

50% : 10.5 year : Lawrenceburg, KY
Mashbill: 75% corn, 13% rye, 12% malted barley

50% : 7 year : Bardstown, KY
Mashbill: 75% corn, 13% rye, 12% malted barley

Dumped for blending in July 2026 and allowed to mingle for 5 weeks

Natural harvest proof of Lawrenceburg before blending: 93

Natural harvest proof of Bardstown before blending: ~ 107

The Lawrenceburg component aged 7 years on the ground floor in Lawrenceburg before moving to Millville, KY for another 3+ years of aging in a damp concrete warehouse next to Glenns Creek

Blended by Drew Black

MSRP: $84.99

Nose: Angel food cake. Salted peanuts. Butterscotch.

Angel food cake is very noticeable at first, but then the salted peanut becomes the dominant note… with a touch of sweetness. It’s a pretty mild/tame nose.

Palate: Salted peanuts. Golden Grahams. Chai spice. Burnt brown sugar. Medium-thick viscosity w/ dryness.

Right out of the gate, the palate is bold and punches much higher than the nose would suggest. It’s all good, but nothing tame or mild about the palate.

Finish: Cracker Jacks. Hard oatmeal cookie. Ginger beer.

I typically prefer bourbons that are a bit sweeter w/ more fruit character, but this one is oddly hitting the spot for me. It’s definitely not my typical preferred profile, but it’s hard to dislike much of the taste. I’ve tried a lot of bourbon blends from Circle City… and this one is arguably in my Top 2 along with The Robusto Blend.

Bottle provided for review by Circle City Whiskey Company

Rating: 7 | Great | Well above average

You ever see a bottle and say to yourself “there’s only a bit left, I should just pour the rest” and then you’re left with a very full glass and your wife is looking at you with judgement? Just me? Shit.

First some backstory: Massachusetts used to be a hotbed of amazing barrel picks. But as the bourbon boom has slowly cooled, stores doing truly outstanding picks have slowly tapered off and killer picks are becoming more and more rare. Liquor junction, the selectors of the bottle being reviewed, were one of the last still really pushing forward until recently, they’ve also tapered off and the picks are becoming more and more mediocre. They’re still doing a fair amount but I think the amount of sitting inventory is becoming worrisome. Foreshadowing much? When I saw this pick, what wasn’t to love? 13 year 95/5 Mgp rye at barrel proof? Sign me up!

Nose: yeah that’s Mgp. Dill forward with some star anise and some graham cracker at the tail end. As it sits the anise becomes far more prominent.

Palate: more dill, spearmint, oily but not viscous, more alcohol than the proof / age would suggest.

Finish: cloyingly sweetness with a touch of bitterness before the alcohol completely takes over and dries the palate.

I killed this bottle far more quickly than normal because I kept going back to it, hoping it would become more interesting but it never did. It’s not BAD, but at $160 I expected a wow factor in flavor more than age statement. Mgp rye is capable of being truly outstanding as the many subtle spirits picks I’ve had have shown but this is not one of those standout barrels.

6.2

For reference—

1: Hillbilly vine—> undrinkable

5.7 New Louisville Cinn City

7.9 Reveries Degausser

8.1 Dark Arts Tropic Like it’s Hot

10: ER 10/101, KoK, CGF—> liquid perfection.

Edited: stupid typos.

Remember how I said I love good mgp rye? Well after the last review, mere minutes ago, this bottle called to me as an example of great rye. My wife said she wasn’t ready for dinner yet so I figured I’d have another pour and I felt like actually writing about this one as well.

I remember the first time I tried something from Subtle Spirits and I was flat out pissed off I couldn’t get a bottle. My buddy had somehow schmoozed his way into the founders DM’s and good graces and was getting some amazing bottles. Then and there I started paying attention to yet another NDP but finally one that was putting out MGP products that weren’t just “yeah that’s MGP,” but ones that were truly interesting and fantastic. Dill forward MGP has its place and will always have a spot in my heart, but it can be so so much more than that and this bottle proves it.

Nose: Chocolate!!? On a fucking 95/5 rye!? Yup. Behind that a small hint of that tell tale dill but its faint, have to really pay attention.

Palate: Thick. Chewy. Sweet. Heavy caramelized sugars, almost but not quite charred. This is a big whiskey that I’d have a hard time calling a rye blind but I mean that in the best way.

Finish: Cherry cola that bleeds slowly into more chocolate. A hint of orange at 15+ seconds.

So. Yeah. This is one of those ryes that showcases how interesting and amazing rye can be and that it isn’t just bourbon’s tagalong little brother. Complex and demanding of your attention to tease out the little nuances it presents.

8.3

For reference—

1 Hillbilly vine—> undrinkable

5.7 New Louisville Cinn City

6.2 Dark arts 13 year rye MGP Liquor Junction Pick

7.9 Reveries Degausser

8.1 Dark Arts Tropic Like it’s Hot Burlington W&S Pick

10 ER 10/101, KoK, CGF—> liquid perfection.

Verdicts Explained

• Special Occasions: Rare, special pours that go well and above. Something you pour to celebrate.
• Treat Yourself: Obligatory weekend pour. Worth having on hand at all times if possible.
• Daily Drinker: Affordable, available and tasty. Could have every day and be perfectly content.
• Penseur Pour: Puzzling pours that won’t be to everyone’s liking.
• Trophy Bottle: Something to show off more than anything. Likely allocated and overpriced.
• Cocktail Request: Shines best in a cocktail, as opposed to neat or on the rocks.
• Good If Affordable: Only worth buying if the price comfortably fits within the budget.
• Serve to Guests: Something accessible that you don’t mind sharing or parting ways with. Likely belongs in a decanter.
• Couch Pour: Something enjoyable enough, but ideal for drinking while doing another activity (movies, TV, games, etc.).
• Find a Mixer: Grab the Coke or Sprite and relax.
• Drain Pour: No. You deserve better.

Link to blog post: https://thewhiskeyramble.com/2026/10/20/knob-creek-blenders-edition-01-scoresheet-review/

More scoresheets available at: https://www.reddit.com/r/SpiritScoresheets/

Out of the four brands that comprise Jim Beam’s “Small Batch Collection,” Knob Creek has definitely seen the most fanfare – and for good reason. The distillery has introduced no shortage of expressions to the line, including the respected Single Barrels (now released at cask strength) and the occasional limited edition. These more select releases naturally draw the most attention, especially with the ongoing proliferation of expensive or otherwise allocated bottles in the bourbon market. More affluent customers might look at these and barely bat an eye, but others can often feel excluded or simply priced out.

Fortunately, Jim Beam is a huge producer, one that’s easily able to accommodate both crowds. Knob Creek has historically been a jack of all trades in this sense, with 2025 seeing the release of two notably different limited edition products. The first of these was the reasonably positioned Blender’s Edition 01, starting a new annual series of bottles “dedicated to the craft behind every bottle of Knob Creek.” Based on this initial release and the curious nature of its follow-up (spotted on the TTB), it appears the Blender’s Editions will see the brand dabble with various whiskey styles.

This is hardly new territory for Jim Beam. Even in the 2010s, Jim Beam demonstrated a willingness to innovate with the Signature Craft line, bringing the likes of bourbon made with brown rice, oats, and even a tragically short-lived wheated bourbon. The distillery has since used the Little Book line as the primary way to highlight its experimentation, but I still hope for something akin to the Signature Craft Harvest Bourbon Collection to release in the near future.

Perhaps appropriately, Knob Creek Blender’s Edition 01 has a straightforward approach: showcase a sweeter side of Knob Creek with confectionary notes. Beyond this “flavor vision” (stealing from Maker’s Mark, another Suntory brand), there’s not much to go off of for Blender’s Edition 01 other than its respectable stats. The whiskey was at least 10 years old, bottled at 53% ABV, and retailed for about $45. Although Blender’s Edition was positioned as a limited series with an agreeable price point, Jim Beam usually has excellent availability. Let’s see how this inaugural release fares.

Nose: Leaps out with bright caramel green apple candy against an expected backbone of dry roasted peanuts. Some undertones of tobacco, honey, and bullseye candy. Just a touch of dried banana in the background as well. It’s quintessential Jim Beam with a couple outlier notes.

Palate: Light-medium mouthfeel; more balanced and rounded than the nose lets on. Traditional caramel, vanilla custard, and light brown sugar notes complemented by cinnamon, sweet tobacco, and honey roasted peanuts.

Finish: Lingering honey roasted nuts, crystalized caramel, light brown sugar, and tobacco. Hints of dried banana become custard-like before giving way to a surprising development of cherry. Becomes creamier the longer it sits.

Knob Creek Blender’s Edition 01 might be one of the least surprising products on the market. If you’re at all familiar with the core Knob Creek profile, you’ll know what to expect here. This feels like a tailor-made bourbon release by and for Jim Beam fans, one that showcases both the sweet and dry sides of the distillery’s primary bourbon recipe. Although I get a couple slightly less common notes here, namely green apple and banana, they still come across as in-service to the Jim Beam flavors you’ve come to expect.

In an odd way, Blender’s Edition 01 feels like an alternative to Baker’s 7-Year in its current form. The Knob Creek was older, cost less, and was only one proof point off. All of this while providing the sweeter, more mature characteristics of a Knob Creek product with just a bit of Booker’s-esque essence (namely in the consistency and finish) for good measure. The goal of showcasing Knob Creek’s sweeter side has definitely been accomplished, but we’re still talking about a Jim Beam product. And honestly? A sweeter Jim Beam product feels like a well balanced one.

While the whiskey market continues to see limited editions draw the most fanfare, Knob Creek’s first Blender’s Edition makes a case not unlike Wild Turkey Jimmy’s 70^th release. Instead of opting for something expensive and potentially difficult to procure, Knob Creek Blender’s Edition 01 earns high marks as a great bourbon at a killer price with mostly good availability. This is the type of limited release I hope to see more of, one that Jim Beam would be wise to take advantage of.

Whiskey: McCarthy’s Oregon Single Malt 6 Year

Distiller: Clear Creek Distillery

Instagram: Barrel & Proof https://www.instagram.com/barrel_and_proof?igsh=czJ2MzhybG42MG9j&utm_source=qr 

ABV: 50.0%

Age: 6 Years

Price: $70 (Portland, Oregon)

Tasting:  Neat in Glencairn, blind tasted, rested for 10 minutes. Bottle opened for 1 month.

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Nose: Peat, Sea Salt, Campfire Smoke, Dirt, Chocolate, & Orange

Palate: Peat, Campfire Smoke, Vanilla, Pepper, & Chocolate

Finish: Long Length, Pepper, Peat, Campfire Smoke, Leather, Chocolate, & Pear

Body: Full

Bite: Medium

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Summary: This bottle is an American Single Malt that has been around for a while. Distilled in Hood River Oregon, it has a mashbill of 100% peated malted barley which was imported from Scotland. The whiskey was aged in barrels made from Oregon oak. I picked this bottle up since I previously enjoyed Westward’s American Single Malt, which is also based in Oregon.

The nose carries a lot of smoke and peat notes, along with a mild sea salt note. There is some earthiness, the terroir of the barley. There is some semi-sweet chocolate and slight fruitiness behind the strong Islay notes.

The palate has a stronger campfire smoke profile, as well as robust peat funk. There is some vanilla sweetness that rounds the profile out. The pepper note adds complexity and punches through the peatiness. There is a nice viscosity and a nice weight to the body.

The finish is more complex than the palate, the smokiness and peatiness aren’t as strong but the pepper punches through more. Finally pick up some tannins in the form of a fresh leather note. There is some mild bitterness from the chocolate, and very mild fruitiness.

This whiskey tastes like a straightforward peated Islay whisky. I personally enjoy the profile of peated Scotch, but I know it’s not many people’s cup of tea. The flavors blend well and the mouthfeel is great. The biggest downside of this whiskey is the profile, it’s not complex and dominated by campfire smoke flavors. Regardless, if you’re a fan peated Scotch I recommend picking up this unique ASM whiskey.

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Rating:

Nose (10%) - 7/10

Palate (50%) - 7/10

Finish (40%) - 7/10

7.0/10 Great. Well above average.

Recommend: Yes

Rank: I created a compilation ranking list of whiskies I’ve purchased at a store or at a bar and done a formal tasting.  All whiskey ranked on the list tasted neat and rested for 10-15 minutes.  Whiskey I ranked below and above McCarthy’s are shown for reference.

84 out of 275 whiskies tasted.

83 1792 Bottled in Bond

85 Jefferson's Reserve Bourbon

Ranking Link: 

https://docs.google.com/spreadsheets/d/147h44fId0tZYmHsroGgjzcRK2xn6050P8m7mZqArGLw/edit?usp=sharing

Mashbill: 95% rye, 5% malted barley

Age: 13yr

Price: $130

Nose: medium, barrel oak obviously, softer sweet rye, cinnamon, cherry, maybe some kind of melon. You can definitely smell the 13yrs in it's depth.

Palate: medium, what pops out first is the mouth feel which is pretty silky. Very potent rye, floral notes and cherry immediately. Then transitions to oak, subtle sweetness, cinnamon, more cherry and towards the end I get some pepper.

Finish: medium, rye all day, soft sweetness, "baking spices" galore, pepper, oak mixing well with the elements in this, some char kicks in towards the end of of finish.

My thoughts: I'm really feeling this. It's my first offering from Silverthorn and I like it! It's very much a true rye. 95R/5M . As I type this the rye really sticks to my entire mouth. A little numbing even. No frills. Just straight up quality rye here. I'm in on Silverthorn.

Rating: 8.1/10

*Rested 30 minutes

#Stats

Distillery: Wild Turkey Distillery

Mashbill & Age: 75% corn, 13% rye, 12% malted barley.

13 years stated. Blends of 14yr, 17yr, and 19yr barrels. According to Bruce Russell who left a comment under a review on youtube. The 18 year barrel was delayed due to bottling which added an extra year to it.

Proof: 121.2 proof (60.6%)

Cost: 200$

#Tasting Notes-

Nose: A brown sugar bomb with sweet oak, bright red cherries, sweet tobacco.

Palate: Coats your tongue nicely. Most of the nose transfers over to the palate. Brown sugar, oak, cherry, and now there is a creaminess to it that reminds me of vanilla nougat in Charleston chews. I dont get sweet tabacoo anymore but there is a clove note around the oak towards the end of mid palate. Barrell spice is all over the end palate with oak though.

Finish: Theres a medicinal cherry in the beginning of the finish. Then oak takes over with black pepper and cinnamon spice sitting under it. Nice finish. Gives me an astringent feeling on the tongue after a couple sips.

Conclusion: I genuienly think letting this sit made it a bit worse. I drank this when i first got it and now that im doing this review i get 2 different experiences. Initially it was a flavor bomb and very thick on the palate. Semi chewy at times. Right now after 30 minutes of sitting, im experiencing some thinning and less intensity in those fruit flavors that helped balance out the oak and spice. Also that tannic flavor became more intense as it sat. Still an incredible bourbon regardless but I wouldve rated it a bit higher if it retained that impact.

Edit: Taking a bigger sip than usual makes it better. Light sips did not give the profile enough respect.

Score: 8.9

Would I Buy Again?: Yes for msrp.

T8ke Scale

-1 | Disgusting | So bad I poured it out.  

(NEBC 9 Yr (1.5)),

-2 | Poor | I wouldn't consume by choice.  

-3 | Bad | Multiple flaws.  

-4 | Sub-par | Not bad, but better exists.  

-5 | Good | Good, just fine.  

-6 | Very Good | A cut above. 

(JD SBBP Rye (6.2)),

(Weller Full Proof (6.8)),

-7 | Great | Well above average.

(NEBC 7.5 Yr (7)),

(Old Forester 1920 (7.1)),

(Blantons Gold (7.2)),

(Jack Daniels SBBP Rye (7.4)),

(FR OESO (7.5)),

(Jack Daniels SBBF (7.5)),

( FR OBSF (7.8)),

(Bookers StoryTeller Batch (7.8)),

-8 | Excellent | Really quite exceptional.

(JD SBBP Rye (8)), 

(Stagg Jr 25D (8.3)),

(Jack Daniels 12 Year B4 (8.4)),

(Found North GoldFinch (8.5)),

(Rare Character Batch 2 (8.6)),

(Old Louisville 8yr (8.6)),

(Dark Arts Tokaji 7.5yr (8.7)),

(Found North Snow Day (8.7)),

(Colonel E.H. Taylor SBBP (8.8)),

(Little Book The Infinite 2 (8.9)),

(Russells Reserve 13yr 45th (8.9)),

-9 | Incredible | An all time favorite.

(Knobb Creek 21yr (9)),

(Found North B12 (9)),

(Found North Batch 009 (9.1)),

(Found North T8KE Eleventh Hour (9.2)),

(Found North Batch 008 (9.3)),

(JM Cigar Blend Batch 414 (9.5)),

-10 | Perfect | Perfect.

Black Ledger Title Holder Collection Kentucky Straight Bourbon Whiskey, No. 194

Barrel No. 19A06-194

Distilled in Owensboro, KY by O.Z. Tyler/Green River

Age: 7.5+ years; fully in Warehouse G-F5-22-A; black metal-sided warehouse on the western edge of the distillery campus

Mashbill: 70% corn, 21% rye, 9% malted barley

Barrel fill date: January 6, 2019

Barrel manufacturer: ISC; char 4

Proof: 132.6

MSRP: $75

Black Ledger Spirits is based in Vineyard, Utah, but barrels are bottled in Midway, KY… never aged in Utah

Nose: Burnt honey. Raisin Bran. Toasted sugar. Stewed apples.

The nose is very nice. It definitely took a few minutes for it to really open up. At first, all notes were very muted, but picked up potency the longer the glass sat. Raisin Bran & stewed apples stand out most.

Palate: Burnt toast. Hint of cherry preserves. Chai tea latte without enough sweetener. Very astringent mouthfeel.

Finish: Scorched Cheerwine syrup. Chewed grape seed. Black pepper.

I’m at Owensboro resident and I love Owensboro bourbon. I’ve had a lot of really good Owensboro bourbon. Sadly, this barrel just doesn’t cut it. The nose is quite good, but too much bitter/astringency on the actual taste.

Sample provided for review by Black Ledger

Rating: 2 | Poor | I wouldn't consume by choice

Pick by: ONG FINE WINE & SPIRITS

Proof- 130.6

Distillery- Buffalo Trace

Mashbill- "Buffalo Trace Mashbill #1, low rye"

Drank - Neat

Paird - $109, muled via a friend

Rested - 10 minutes

Glass - Glencairn

As always, Unbiased, Unpaid, and Unprofessional!

Nose -
Diving in head first here I am greeted by Cherry cola, some sweet oak, and a slight herbal fresh green tea. Upon further nosing i get some toasted vanilla, black pepper spice, and a hint of grapiness. Very straightforward and classic. But is this to follow on the palate?

Palate -
With the first sip i am Immediately hit with a huge Dr Pepper Cream soda float (spicy sweet candy red cherry, fresh dark grapes, molasses, and vanilla blue bell ice cream), upon taking additional sips notes of some heavy charred oak, nutmeg, and cigar wrapper emerge from underneath but still staying second fiddle to the soda float! This is marvelous! A perfect balance of sweet, spice, and savory!

Mouthfeel -
The mouthfeel to me is very comparable to If you sprayed WD-40 in your mouth and swished it around (I have not tried this for science, but imagine it is similar), this would be it! Ultra Dense feel with extreme oiliness, and it gets all over the palate and stays. This does have an effervescent effect and increases salivation for more and comes off similarly to a "fresh fizzy soda".

Finish -
The finish is dominated by Flavors of syrupy cherry and vanilla cola, dark molasses, and a light mix of black pepper and nutmeg spices. Definitely goes Back to that sweet "soda" profile from the palate! The finish last a long time and builds well into the upper abdominal area with no letting up. Long, sweet, and building.

Extra Notes:
This drinks WELL below 130.6 proof - on the palate and finish it feels more like 115-120 going down, but after that, it lets you know "This Is Stagg." The nose does not match the palate which i find odd - but in a good way! What a surprise!

Overall - 93/100

This stagg is no "junior". It is a monster.

I realize this sub leans more toward reviews and drinking bourbon neat, so hopefully you don't mind a cocktail question. I'm interested in your take on which bourbons are worth buying for the drinks below and which would be wasted in them.

My wife and I are casual bourbon drinkers who enjoy bourbon both neat and in a good Old Fashioned. We usually order them at nicer bars or cocktail lounges where the bartenders know what they're doing, and we've had enough good and bad ones to appreciate the difference. Lately I've been getting bored with beer and going down the rabbit hole of putting together a home bar so we can start making more of these ourselves.

We both like a classic Old Fashioned where you can really taste the bourbon, but we also enjoy variations with muddled fruit, maple syrup, and different bitters. I'm getting a smoker kit too, since we've both enjoyed smoked Old Fashioneds.

My wife especially likes black walnut bitters and richer, nutty flavors. I'm interested in trying blackberry, mango, orange, apple, and pomegranate, plus a little chili warmth without making the drink overly spicy. We like the bourbon flavor, but we're also happy with a smoother cocktail where the fruit plays a bigger role.

I've already bought Angostura Aromatic, Regans' Orange, Fee Brothers Black Walnut, and habanero bitters, along with demerara gum syrup and pure maple syrup.

I asked ChatGPT where to start, and it suggested:

• Old Forester 100 for classic Old Fashioneds.
• Four Roses Small Batch for fruitier cocktails.
• Woodford Reserve Double Oaked for combinations with walnut, maple, apple, or baking spices.

It initially suggested Old Forester and Four Roses as our first two bottles, then recommended swapping the Old Forester for Double Oaked after we talked more about our tastes. I'm curious whether you guys agree with that.

I'd like to start with two or three bottles and figure out what we like before buying a bunch more. I'm willing to spend more if we'll taste the difference, but I don't want to pay for a bottle whose flavor gets buried under everything else.

Would you buy these for what we're making, or choose something different? Which two would you start with, and why?

I'm not going to lie. This is my favorite ECBP. Other batches come close but this batch hits me in all the right ways. So, here is my review:

Nose: butterscotch, caramel, vanilla bean, sweet oak. I could live in this nose.

Palate: Rich mouthfeel. Butterscotch bomb right here. Sweet oak is on the palate from beginning to end, caramel candy chews, milk chocolate on the backend, a hint of orange peel. This is SWEET.

Finish: long, oak, a little rye spice, vanilla frosting.

I don't think this is as complex as other releases, but there is complexity here. The proof also doesn't smack you in the face, which might be a drawback to some. I love it, though.

Overall: if you love sweet pours and oak, grab a glass.

Rating: 9 (on the t&ke scale)

Cheers! Thanks for reading.

Some of you might remember my recent ECBP tournament posts. Last year, I did a similar project with the first six batches of Russell’s Reserve 13, comparing them blind and then doing a couple additional head-to-heads to help sort out the rankings.

Batch 6 ultimately won that tournament. When batch 7 came out this year, I put it against the reigning champion twice to see how it would hold up.

Both times, batch 7 edged it out. But more on that below.

Methodology

I started with a six-bottle single-elimination bracket, with every matchup tasted blind. Afterward, I did additional blind comparisons between batches 2 and 5, and batches 1 and 3, to help place the bottles that had been eliminated. The attached graphic shows the complete progression. Scores use the t8ke scale.

I own bottles of batches 3, 6 and 7. The rest I obtained samples from freshly cracked bottles from a friend.

The Original Final: Batch 2 vs. Batch 6

Batch 2: Nice dusty note on the nose, with a little funk on the front palate. Good mouthcoat and a great finish, although I wished there was a little more going on through the mid and back palate.

Score: 6.75

Batch 6: Very similar nose, but a sweeter flavor profile on the palate. Classic Russell’s for me. The mouth coat was OK, with a pretty good finish.

Score: 7

Batch 2 had plenty going for it, particularly the finish, but batch 6’s sweeter profile gave it the edge here and the tournament win.

Final Rankings: Batches 1-6

1st: Batch 6
2nd: Batch 2
3rd: Batch 5
4th: Batch 4
5th: Batch 1
6th: Batch 3

These reflect the original tournament and the additional comparisons rather than simply the order of elimination.

What Stood Out?

The biggest recurring issue for me was that some of these batches just tasted thin. There were flavors underneath that I liked, but they didn’t always come through with much intensity or develop into anything particularly interesting.

Batch 3 was the clearest example. In one blind, I wrote that it tasted like an 80 proofer, with almost no mouth tingle or finish. In another tasting, ethanol was the predominant note, with only some basic vanilla and caramel lurking underneath. Overall, just a disappointing experience, which is interesting because at least in my local whiskey community, batch 3 is rather revered.

Batch 2 was my favorite of the earlier releases. Dusty notes, some funk, and a more mature whiskey character showed up at different points, although it could still have some astringency or leave me wishing for more development.

Batch 5 was probably the biggest pleasant surprise. Going into the tournament, I hadn’t been all that impressed with batches 1-4 after trying batch 6. They generally tasted less full-bodied in comparison, and I expected batch 5 to fall into that same category.

It didn’t. The flavors came through immediately, with a vibrant front palate and good mouthcoat and finish. Batch 6 ultimately had more richness and maturity for me, but batch 5 was much more competitive than I expected.

The New Challenger: Batch 6 vs. Batch 7

After batch 7 came out this year, I blinded it against batch 6 twice. The notes below combine those two blind comparisons.

Batch 6: Familiar dusty character on the nose, with good flavor up front and brown sugar/sweetness on the back palate. Generally well balanced, with a great mouthfeel, although in the second tasting there was more ethanol through the development and it wasn’t quite as well integrated as the other glass.

Score: 7 in both tastings

Batch 7: Excellent dusty nose that was particularly prominent in the first comparison. Some funk through the development, with a nice floral note showing up in the second tasting. The front palate had more flavor pop in the first matchup, although it came across a tiny bit thin in the second. Nice mouth tingle and a pretty good finish. Overall very pleasant and crushable.

Scores: 7.1 and 7.25

These were very close. After the first comparison, I wrote that the result could probably flip on any given day. Batch 7 won that one for a little more flavor pop; in the second, its better integration gave it the edge.

After the first reveal, I also wondered whether some of that extra flavor pop could be attributable to batch 7 being more recently opened, while batch 6 had been open for about a year. I can’t say whether that played a role, but it’s worth mentioning given how small the margins were.

Still, two separate blinds produced the same winner, so batch 7 takes the crown in my book.

Thoughts on Value

While I’ve enjoyed the better batches of Russell’s 13, overall I don’t think the lineup warrants the reverence or secondary prices it commands.

I know Wild Turkey has a somewhat cult following, and I really enjoy some of their products, but most of their limited releases have felt overpriced for what they actually are. For a $200 MSRP, I want something that scores at least an 8 on the t8ke scale (excellent). None of the seven Russell’s 13 batches have gotten there for me.

People have asked if I’ve blinded my favorites against Russell’s 15. I haven’t, and honestly, I think they’re so far apart that it would be a pretty futile exercise. Russell’s 15 is simply on another level. It’s my highest-rated Wild Turkey product by far, and the only one I’ve scored above an 8.25.

The better Russell’s 13 batches are great pours. But at this price, I want more than great.

Three very different Ryes ranging from a NAS cask strength Texas Rye to an 11 Year Willett at 61.4% to a ln elegant well aged Van Winkle at a quiet proof.

Note that all reviews that I post are live and in the moment and I DO NOT reference past reviews. Some of these I have reviewed multiple times on Reddit and otherwise and some I have not reviewed at all. I am familiar with all 3 bottles though - I often review fresh cracks on Reddit. FWIW. My scores absolutely fluctuate. They’re meant to represent my perception in the moment.

VAN WINKLE 13 YR RYE (2025)

ABV: 47.8%

Nose: Buttery vanilla cream with some cinnamon and kind of subdued confectioners sugar notes. On second pass lots of butterscotch. Maybe just a hint of peach.

Palate: Silky smooth and maybe just a little too thin or watered down than I recall. More vanilla and some sweet oak. Light pepper.

Finish: It’s a decent medium finish. It does come back for a little hug. It’s shorter than I want it to be though. Than nice vanilla and pepper are still present as well as some herbal notes that weren’t on the nose or palate. Clove maybe?

7.8/10

WILLETT 11 YEAR RYE (PRAIRIE WINGS: BARREL NO 2288) (circa 2025)

ABV: 61.4%

Nose: Ginger and baked bread. Orange zest. Slight mint. Desert cake/Xmas cookies with sugar frosting.

Palate: very buttery viscous mouthfeel. Chocolate and cinnamon almost like in a desert coffee. Hint of cherry. Nice sweet and spicy oak.

Finish: Nice finish. Definitely beats the Van Winkle here. It’s really warming and pleasant. More of that oak. Sweeter than the palate.

8.3/10

STILL AUSTIN CS SIB RYE (2026)

ABV: 58.0%

NAS (2+ years)

Nose: tangerines or mandarins on the nose (I confuse the two) - similar to orange but more candy like. Oatmeal cookie with cinnamon spice cream frosting. Some ginger. Red hots.

Palate: Sweet hard ginger candies up front. The tangerines are still there. More orange like. Sweet and spicy oak. Gingerbread cookie?

Finish: Best finish maybe of the three?! It lingers forever and it’s so tasty. More of that gingerbread with the orange candies in the background.

8.0/10

I hate putting the Van Winkle in last place. It’s still good but it’s just too thin. I do think that the Van Winkle would come in first and be a favorite among a lot of bourbon drinkers who don’t care for rye. It’s also like certainly the most elegant and least offensive for people who may not be used to rye whiskey.

My .02 is this Still Austin bottle is among the best values in rye whiskey. Maybe the best.

TLDR: I had an amazing time. If you are somehow on the fence about taking the trip out to Louisville, take the trip! These are my thoughts to share with anyone who will listen.  
  
These are my personal experiences visiting Louisville for the first time. I did my best to make the most of my 3 and a half day trip. This was a birthday trip for me, a little early due to work travel but one of the best trips I have had nonetheless. My fiancé came with me, probably to keep me in check, but she ended up having a great time as well.   
  
Friday:   
We landed too late to do most tours, but I knew Whisky Thief was open late, so once we checked into the hotel we started walking that way. On the way, we stopped by Angel's Envy to check out their gift shop, where I decided I would try to collect lapel/enamel pins from anywhere I stopped along this trip. It started to rain a little, but we didn’t mind too much. We got to Whisky Thief around 7:30 to do the ‘bottle your own’ experience, no appointment, just as a walk in. They had 5 barrels they would thieve from, and pour into your sample glass, char and all! My fiance and I both sampled and I decided to get a half bottle of 9 year rye 116p. Being a Friday night, they had a live jazz band starting up at 8 PM, which made the atmosphere great. We were having a great time, but decided to head back to the hotel when there was a break in the thunderstorm, and get some sleep before an early start to Saturday.   
  
Saturday:  [let's keep count of samples poured today alone]  
We woke up bright and early (especially considering the jetlag from PDT to EDT) and walked over to Omni Hotel to hop on a bus to Buffalo Trace, coordinated by Mint Julep Experiences. We had a mini bus that transported us 2 and 16 other guests to Buffalo Trace, getting there around 10 AM. We had a driver named Ray and a tour guide named Diane. They were both amazing, Ray was an excellent driver and Diane had a great personality and was very personable. I believe she worked on Broadway before, she had great comedic timing, and a natural story teller. The bus allowed for food and drinks (including hard alcohol) to be consumed on both legs, while most people partook, we abstained due to having a long day of sampling ahead. Buffalo Trace was a beautiful place,  the tour of the rickhouse and fermenting tanks were really cool. The trip concluded with a sampling of their products, Buffalo Trace Bourbon, Sazerac Rye, Blantons, and Weller 107 [4 samples today]. We stopped by the gift shop and picked up a whole bunch of pins, 2 Cigars, and a 375ml Single Oak Project.  We finished up around 12:45 to head back into downtown. Maybe 15 minutes into the drive, Diane asked if we all were ok with making a detour to Jeptha Creed (and ensured no one would miss appointments/reservations), a distillery we passed on the way, that I have never personally heard of. We stopped for maybe 20 minutes, enough for people to grab a drink at the bar to go, and shop the gift shop. I picked up a Single Barrel they had, as I have never heard of the brand and have not seen it out in my area. We got back to the departure location, and immediately walked towards our next appointment, Green River.   

We booked their Sampling/Bottle Your Own experience, and were guided back into a private room with 2 other people and a bartender/guide. He walked us through various pours, explaining how to properly smell and sample whisky (he asked if we wanted a lesson and we agreed). We tried their Bourbon, Wheated Bourbon, Rye Whisky, and Full Proof Bourbon. Then we were offered a sample of the whisky we could bottle ourselves, I believe it is a Barrel Proof Bourbon \[9 samples today\]. It was good enough and I decided to go ahead and bottle it myself (I wanted to do more bottle experiences over just tours with gift shops, as you will see).   

We popped into Bardstown while killing some time before our next stop and to pick up pins and check their distillery exclusive bottles, I held off in case pursuit happened to have their hot honey or maple bottles, which happened to be my next appointment. 

When I got to Pursuit I saw they had a ‘Birthday Bourbon’ for their 1 year anniversary that had passed not too long ago, so headed downstairs to their bar to buy a sample [10 samples today]. Neither I nor my fiancé loved it, so we ended up passing on that bottle. Us and 2 different people were taken to an experience room, where we started their ‘Whole Shebang’ experience with a brief history of their company. It was interesting to me, as I had not known much about them before coming in. I found out about them when I bought a store pick of theirs (Creme Brule) in a bundle with Weller 107 a year or so before. We got to sample their standard triple batch bourbon and triple batch rye, before sampling the 3 bourbon and 3 rye barrels we would be personally thieving from [16 samples today]. We were not allowed to blend between the bourbon and rye to make an American Whisky, but the last barrel of rye had an amazing finish that caught my attention right away, especially while being the last sample on my board on a long day of samples. So I picked another one of the ryes that had a nice body and mouthfeel, and blended them about 50/50 into an empty glass. It was really good. I tried a few more times with 75/25 of each barrel, but neither combo felt as balanced, once was too spicy for me and the other didn't have enough body for my liking (or I was too drunk at this point). So I stuck with my gut, and bottled up the 50/50 blend of the 2 rye whiskies. They finished the experience with a sampling of the same birthday bourbon I sampled before we started, I enjoyed it more but I didn't buy a bottle [17 samples today]. My fiancé sat this sampling out, so she was able to take me to get some food in me, which I really needed at this point.

We went across the street to Mussel & Burger Bar, it was a pretty good burger! We started out towards Peerless to hit up their gift shop, but they closed before we even finished dinner… This is when I learned to double check when things close. Luckily Michters was still open so ran over there where they had bundles, but I didn’t bite so grabbed my pins and headed on out. We walked on back to the hotel after a long 9 hour day of drinking for a well deserved rest.   

  
Sunday:   
There is not as much to do in the mornings on Sundays, some city/state laws prohibit sales before 1PM, so most places are closed on Sundays, or only  open at 1, so we had some time to kill. We started with some breakfast at McDonalds because the other places were packed (not much whisky related things to do I guess). My Fiancé found a Botanical Garden a little over a mile away, so we started our walk over. We found a walking path that ran by the river on our path, and since we live out in the west coast deserts, we decided to take that route adding a bit of distance for a change of scenery. It was a nice long path that ran along the river almost the entire time, with swings for you to stop at, a splash pad with kids playing, and the rowing team’s building. Our 2 mile walk ended at the botanical gardens where we got to see some nice man-made waterfalls. They are currently expanding their property, so I would go back again. I do not recommend walking there due to the steep spiral entry driveway, and lack of sidewalks, but definitely give it a visit.   

We called an uber back for our next appointments, getting out at Pappy and Co. They sadly didn’t have any pins which I was honestly surprised, but they said they would run it up the chain. I picked up some cigars and stickers, and my Fiancé found heirloom cornbread mix, pancake mix, and bourbon barrel aged coffee. Then off to our next stop, Onyx & Amber’s tasting room in Louisville.

Their tasting room is relatively new, opening up just a few months ago in spring of 2026. The address is not public, but it was located behind some buildings. Nikki the guide put out some signs so we could find it. I was the only one partaking in this experience, which started out with some samples of their current releases, one blended by ‘Oz’ with a green label, and the blend Nikki picked personally with a red label. Nikki's is a very balanced bottle, I forget the mash bill, but it reminds me of a good wheat whisky, not overly sweet and very well balanced. The Oz blend was more on the rye side, with a longer finish that I really enjoyed. As we sipped on these samples Nikki went over Onyx & Amber’s story. Once we learned who they were, it was time to start sampling. They had 6 different barrels to taste and blend with. I don’t believe they told us which barrel came from which brand, but they gave us the age and bourbon or rye. The first one I liked was a 7.5 year bourbon, it had a really nice body but the finish was nonexistent. Then I tasted an 11 year bourbon that was really good, a full body and a nice long red fruit finish. The very last sample I had was a 9 year rye, this one stood out because it had the rye finish I love, a long almost aloe finish. A finish that lasts so long by the time it dies down it has a cool soothing feeling, almost forcing you to take another sip. After going back through a second time with all the samples, it was time for me to start testing the blends. Knowing how drunk I get during these, I didn’t want to try every combo, I went with my gut and man I killed it. I did 50% of the 11  year bourbon, 25% of the 7.5 year bourbon, and 25% 9 year rye. After blending the sample together and taking a sip I fell in love. I passed the glass over to my fiancé to get her thoughts, and she also really enjoyed it, which is a good sign since she doesn’t drink whisky too much. Knowing I had more sampling to do that day, we decided to give them our recipe to have it bottled and shipped, and headed off to lunch.   

We stopped by a local Mexican restaurant to get some food and kill some time. The food there was great, and I got to catch up on some football going on. After we finished up we headed over to Louisville Rickhouse, where we were escorted back to their rickhouse.

I had 4 samples waiting for me, sitting on a barrel with a stool. Our guide told us he would not tell us anything, as to not give us any reason to be bias towards one sample vs the other. There was 1 sample that I knew right away I didn’t love, and he revealed that as a rye. Then I went through the 3 again, and eliminated a 2nd one, leaving just 2 left. I forget what that one was, because I really liked the last 2 and was dying to know what they were. I went back and fourth guessing what they were, and after the guide seeing me struggle, he finally gave in and told me what I had left in front of me. The first sample, which I really enjoyed and thought was a honey cask finish, was actually a bourbon finished in maple syrup barrels. I fell in love with Dark Arts’ maple cask (Ripple Rye), so I got that one. The 2nd sample I had that I really enjoyed was a bourbon finished in cognac barrels. The guide actually pointed out the barrel he pulled it from, and noted how it was bigger than the normal whisky barrels. I decided to get this bottled up too, I hadn’t had a cognac finish before, now I have one and can introduce it to whisky friends. Before he bottled those up (directly from the barrel) he gave me and my fiancé a sample of something else to try. This one had much less oak flavors, and was super smooth. I had no idea what this could be. Our guide offered us a ‘hint’, which was: “this is zero days old” which confused me even more. After me stupidly guessing they had just double oaked it today, he informed us that this was tequila aged in bourbon barrels. I'm not a huge tequila fan, but my fiancé likes tequila when she does drink, so we grabbed that too. I believe the tequila is just a regular bottle they have, not exclusive to their tasting room experience. With our bottles filled and 5PM approaching, it was time to head to our last stops of the day.   

We walked across the street to peek into Evergreen Liquor for a minute, They had Starlight but I passed this time. Then we hurried over to Waterfront Wine and Spirits before they closed. We made it over in time and headed in. We were greeted by the employee and a cute dog, plus they had a bar with great bottles to sample next to the ‘unicorns’ behind glass (not locked, just a display cabinet). They had some nice bottles just out and about, but I had 3 brands I was looking for, Starlight Farms, Dark Arts, and Shortbarrel. They only had Shortbarrel, but they had a few options. Sadly no maple or honey finish (which were my go to choices), they had a Tokaji finished bottle that caught my eye. They weren't allowed to sample it for me sadly, but in the past I had the chance to buy the Ampersand Opimus Tokaji finished and passed on it, which was a mistake. So I bought the bottle and headed back to the hotel (I found out they had the same bottle in the airport past security, but it was $25 more).  

  
Monday:  
Monday was the day we finally flew back to the west coast, and away from the humidity. We had a little time before we had to check out of the hotel, and I heard amazing things about Peerless, so we walked over there to be there right as they opened at 10, they had 2 exclusive distillery release single barrels, and an archive single barrel. The budget was a bit tight being the last day and wanting to leave a little in case the airport had something I was dying for (they did but not for rational prices), so I was stuck picking between ‘Candied Honeysuckle’, and ‘Tooty Fruity Tobacco Pipe’. Both of which sounded so good, I ended up going with the honeysuckle one. I didn't have time to take a tour unfortunately, but I will definitely take the tour  next time I visit.   

We stopped by the Frazier Museum on the way back, they have some very interesting exhibits, including a room full of allocated bottles, as well as some super old bottles. It was cool to see an actual museum of bottles, rather than a store acting like a museum with ungodly prices. They had a Star Wars Darth Vader bourbon shirt that I had to grab as a souvenir to finish off the trip. As we headed back towards the hotel, we stopped in Evan Williams to pick up more pins (and an Ale8). We got back to the hotel to pack up the final bottle purchased, and call our uber. Every bottle had painters' tape on top of the cork and plastic wrapping (probably not needed, but I didn't think the ones they bottled in front of me would have sealed over the cork) and placed in a blow-up bottle bubble bag. These have worked great in the past and held up just fine with the 3 ½ hour flight back home. The Green River decanter bottle did leak a tad bit, the tour guide Saran wrapped it pretty well at the distillery, and I didn’t see any issues with the wrap or bottle when it landed. Very little leaked out, it just had a noticeable smell that a quick wipe down could fix up. Everyone and everything made it home safe and sound.   

Thank you for listening, writing this helped me reexperience the trip upon arriving home.

what the helly

what da heck

what the frick

Introduction

I've been spending some time in South Korea and during a weekend trip to Seoul, I stumbled upon a fantastic bourbon bar called Lost and Found. I went in with certain expectations, but the experience exceeded them in every way.

The owner, Q (if I'm remembering his name correctly), was an awesome guy who took the time to talk with us about his experiences with bourbon and life in general. He even shared a sample of an older Jack Daniel's Single Barrel from the early 2000s or 2010s with me and another patron I met at the bar. I won't be reviewing that pour here, but it gives you an idea of the kind of experience this place offers.

Lost and Found has an impressive selection of vintage dusties, with plenty of Wild Turkey, Michter's, Buffalo Trace, Heaven Hill, and other familiar names that bourbon enthusiasts know and love. Needless to say, I am already looking forward to my next visit.

While browsing the menu, I noticed a flight called the Wild Turkey Ultimate, featuring three expressions: Wild Turkey Master's Keep Beacon, Russell's Reserve 15 Year, and the latest Wild Turkey Gold Foil Edition 16 Year. The flight offered three 15 mL pours for ₩120,000 (roughly $85–90 USD at the time).

I'd already tried the Gold Foil Edition and had given it an undeniable 9/10. This was also my second time tasting it on consecutive days, and I was enjoying it just as much as the first time. However, I'd never tried Beacon or Russell's Reserve 15 Year, so this seemed like the perfect opportunity to compare all three.

With that said, let's get into the reviews!

Master's Keep Beacon

Nose: Prominent turkey profile funk in which the oak smells older. Maraschino/Luxardo cherries, caramel, and some bright fruit notes.

Palate: Rich and oily, with a noticeable lip-coating texture. Spice starts at the tip of tongue and for me, lasts >5 seconds then slowly diminishes towards the back of the throat. Cotton candy, brown sugar with notes of toffee and oak as I chew.

Finish: Spice lingers at the tip of the tongue then slowly dissipates. There is a medicinal cherry aftertaste that I thought was pleasant. Normally do not get this aftertaste unless it's with dusty bourbons or older Wild Turkey products.

Rating: 8.25/10.

Russell's Reserve 15 Year

Nose: More berry-forward nose compared to Beacon. Notes of chocolate and brown sugar.

Palate: Spice up front but not as much. While chewing, notes of berries, caramel vanilla and oak coat the palate nicely. Very smooth to drink.

Finish: Spice on the tongue dissipates fast. I felt did not have the medicinal aftertaste that Beacon had.

Rating: 7.75/10. Proof point was pretty good; however, having tried Russell's Reserve 13 Year back in 2024 (think it was Batch 1 at the Wild Turkey Distillery, gave that a 9/10), I thought the 13 year tasted better in-terms of overall flavor and depth.

Wild Turkey Gold Foil Edition 2026

Nose: Very fruit/berry-forward nose which smelled fantastic! Oak, vanilla, and brown sugar made up that classic Wild Turkey funk.

Palate: Spice initially hits the palate with an oily mouthfeel. Toffee and chocolate notes, hints of fruity oak and caramel vanilla dominate the palate as I chewed.

Finish: Bubblegum sweetness aftertaste, Kentucky Hug definitely lingers on this one. Spice from tip of the tongue lingers a few seconds then smoothens out to the rest of the tongue. Again has the faint medicinal taste (to me) associated with older Wild Turkey products.

Rating: 9/10. The tribute to the original Gold Foil, to me, lives up to the hype.

Conclusion: I am extremely grateful that I got to taste an amazing lineup of Wild Turkey in South Korea of all places. I honestly did not expect to like Beacon over the RR15. I was slightly disappointed in the RR15 because I thought it would match or exceed the RR13 I tried a couple years ago. While I thought it was still a very good bourbon, not sure if I'd pay current markups for that specific offering. For Beacon and Gold Foil, very different story. I would pay the current fair market (secondary) value at most for those other two expressions. Overall, looking forward to the hunt now and especially going back to Lost & Found in the near future.

It's not about the whiskey. It's the people you share it with. Cheers!