Sugary sweetness abounds on the nose; notes of cherry cordials, sugar cookie, vanilla frosting, and strawberry shortcake, plus dried herbs and green-tea ice cream. A velvety palate brings a wallop of heat and wood. Water tames both, bringing out peanut brittle, honey bun, dark chocolate, and camp coffee. Salted caramel highlights a lengthy finish. The heat makes this a bit jagged at times, though the texture is alluring. (33,000 bottles)

Reviewed by: Ted Simmons (Fall 2022)

Quince, coconut, raspberry, and chocolate walk into an array of breads—sourdough, cornbread, Lebanese pita, and pumpernickel rye. Soon a sweetness develops over earthiness. Think hazelnut latte paired with rich lentil soup, followed by jalapeño cornbread and honey. Its strength never shows, but that promise in the taste is not followed in the finish, which is shorter than expected. If the finish held up, it would be a much stronger whiskey.

Reviewed by: Fred Minnick (Spring 2018)

A blend of 9 year and 9 month, 11, and 15 year old barrels from Tennessee, Indiana, and Kentucky. The combination creates complexity and balance, starting with an aromatic nose of toasty oak, cherry, cinnamon, nutmeg, dried orange, leather, and cigar ash. The palate follows with notes of semi-sweet chocolate, espresso, peach cobbler, and a hint of coconut. It concludes with a finish of more chocolate and subtle notes of fruit.

Reviewed by: David Fleming (Spring 2019)

There’s a lot going on here: rich caramel, soft vanilla, gingerbread cookies straight from the oven, cinnamon, marzipan, honey, and peach. Then it’s a dance of the caramel/vanilla-combo richness with brown sugar, butter, and toffee. The thing is, you need to appreciate barrel strength whiskey to capture its essence, as the beasty alcohol overpowers. Even barrel strength lovers will find a splash of water opens it up, giving more caramel, walnut, and whoopie pie. Long caramel finish.

Reviewed by: Fred Minnick (Winter 2016)

Candied oranges and watermelon, pineapple, and confectionery shop meet tropical fruit grove, anchored by an earthy note of potpourri. There’s sweetness on the palate, but a chile powder heat serves as counterweight when things become spicier—quite different from its dulcet start, though water evens out the balance. The finish reveals cinnamon-raisin cake and Christmas spice. There’s generous spice and sweetness here, but at times a lack of balance.

Reviewed by: David Fleming (Fall 2021)

“Tennessee bourbon” at 8 years, 3 months, and barrel proof. This and Batch 006 are the same whiskey, the same age, from different warehouse floors. Smooth sweet nose of oak and hot corn. Quite spicy on the tongue, hard-dancing oak vaults high in the mouth over a strong, sweet body. Solid oaky finish. Honest and foursquare as a Tennessee farmer; no surprises, but no disappointments either. Sourced whiskey.

Reviewed by: Lew Bryson (Winter 2015)

Several countries play a role in this whisky, which is distilled in Canada, finished in a mix of Martinique rum, madeira, and apricot brandy casks, and bottled in Kentucky after aging in both Canada and the U.S. It’s pale in color, with a mild fruity aroma. It’s spicy and a bit hot on the palate, with an herbaceous bitterness and a rooty character that is overly earthy, with a persistent tangy citrus note.

Reviewed by: David Savona (Summer 2022)

This is a blend of single malt whiskeys from a number of U.S. distilleries, and malt indeed shines throughout. On the nose, there’s cooked apple and pear, with nutmeg, chamomile, milk chocolate, and salt water taffy, followed by a biscuity sweet palate packed with floral and stone fruit notes, milk chocolate, toasted almonds, cinnamon, and salinity. The dry, round finish has vanilla biscotti, gentle oak, warm almonds, and tobacco leaf.

Reviewed by: Susannah Skiver Barton (Winter 2019)

5 years is when bourbon really starts developing complexity, and you find the beginnings of greatness here, with saltwater taffy, vanilla custard, citrus, corn pudding, and a healthy dose of cinnamon. Its proof offers satisfying warmth that quickly turns to spice. Medium finish gracefully gives a hint of warm vanilla icing. In an age of barrel strength bourbons, this is a good one, but lacks complexity for higher praise. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

Less driving aroma than Batch 005; lower floor? Both are a mashbill of 70/26/4% corn/rye/malt. More corn and cinnamon and bread dough in the nose here. A lot like 005, but more sweet cornmeal, less spice, less height in the mouth, and the finish is sweeter and longer. Might be that farmer’s younger brother; this one’s only 8 years old. Still good, a bit less complex. Sourced whiskey.

Reviewed by: Lew Bryson (Winter 2015)

A nose like Big Red gum—juicy-sweet cinnamon—and some sweet dough, with sharp alcohol heat. Hot as expected on the tongue, but exciting: more cinnamon and sweetness—like snickerdoodles—with wet corn, a touch of bitter oil, and hot spearmint. Adding water eases the heat, and brings out the oak. Good stuff, if a bit simple. Sourced whiskey.

Reviewed by: Lew Bryson (Fall 2015)

Initially, the nose is herbal, with emerging notes of new oak, baked apple, sassafras, spice, and old leather. The palate is earthy and herbal, with pulling oak tannins, while water smooths out the heat and coaxes out more spice. The finish offers some classic bourbon notes, but is somewhat lacking in balance. There are some youthful notes in the blend that don’t seem to offer much depth and complexity. (12,000 bottles)

Reviewed by: David Fleming (Spring 2020)

Two things show almost immediately: alcohol level and sherry cask. Heat and salty nuttiness really express themselves early on, eventually followed by flavors of caramel chew, graham cracker, nutmeg, and cinnamon, with an unwanted bitterness. Walnut shell and smoked meat come along too, for a medium finish that tingles. With a drop of water, its bitterness turns to oak, making it the preferred way to sip its hefty proof. Sourced whiskey.

Reviewed by: Fred Minnick (Fall 2016)

From the inventive minds at Barrell comes this whiskey, a blend of three Tennessee bourbons each finished separately in Jamaican rum, pear brandy, and Sicilian amaro casks. The nose is highly fruity and herbal, almost gin-like with notes of mint, grass, lemon and lime, pineapple slices, and wild strawberries. The palate is candied with Smarties, Runts, and mango. The finish is more of the same with lemon-lime candies. The unorthodox cask treatment creates some unexpected flavors, with the high proof amplifying the peculiarity.

Reviewed by: Ted Simmons (Spring 2021)

Oak comes out strong and dominates. Its astringency appears to mask everything else for a moment, just before tobacco, dark chocolate, peanut butter, and sesame seeds set in. Unfortunately, these notes surface only briefly before the oak barrage reappears. It’s simply over-oaked.

Reviewed by: Fred Minnick (Spring 2018)