Although the Prichard distillery is located in Lincoln County, it has a special exemption from using the Lincoln County Process and isn’t charcoal filtered.  The nose reflects that with bright aromas including caramel, cinnamon, and oak. The entry is sweet caramel corn followed by soft cinnamon and black pepper with a boost from some oak. A medium, slightly dry finish completes a very flavorful but still extremely easy-drinking Tennessee whiskey. This is the crown jewel of the Prichard distillery line.

Reviewed by: Geoffrey Kleinman (Fall 2014)

Many distilleries have released bourbon finished in a second barrel, but it’s Prichard’s who was savvy enough to copyright the term “double barreled.”  As you’d expect, the nose is big oak, blending darker, more seasoned oak with lighter, new oak. The palate is unexpectedly balanced, with lush, sweet caramel in perfect sync with spicy oak, black pepper, clove, and cinnamon. That wonderful balance follows through to a medium finish that doesn’t leave you feeling like you’ve been chewing on a barrel.

Reviewed by: Geoffrey Kleinman (Fall 2014)

An unabashedly spicy rye nose backed by cinnamon, marzipan, Bartlett pear, and oak. The rye spice is right there on the palate and immediately joined by cinnamon, clove, black pepper, solid oak, and a lingering pear note on the fringe. The finish is long, dry, and spicy with a hint of black licorice candy. Pritchard’s rye is a perfect example of how you can have strong spice without a lot of fire, and create balance without adding a lot of sweetness.

Reviewed by: Geoffrey Kleinman (Fall 2014)

More widely available than Buffalo Trace’s adored Bourbon Cream, Prichard’s takes premium cream from Wisconsin and adds it to their Sweet Lucy liqueur. The nose is sweet but not overly so, with orange creamsicle and just a hint of whiskey with oak spice. On the palate it’s creamy confection bliss, with ladyfingers covered in heavy cream and candied orange topped with a drizzle of bourbon. Rich, creamy, but not too heavy; file this one as a dangerously delicious guilty pleasure.

Reviewed by: Geoffrey Kleinman (Winter 2014)

A sweet mélange of bourbon, honey, ladyfingers, and praline in the nose, with a faint thread of heavy tree blossoms. Quite sweet, but not syrupy, and the aromas — minus the blossoms — are here, plus vanilla. Some stickiness on the finish, but it’s not unpleasant, more like candy, which is what this experience is like: booze candy. That candy simplicity is confusing: there are a lot of flavors here, but at a candy level. A bit less sweetness would be welcome.

Reviewed by: Lew Bryson (Summer 2012)

The American craft whiskey movement has produced some unique riffs on classic spirits. Here we get a classic Irish-type whiskey made in Tennessee and aged in small, 15-gallon barrels. It’s all lush Irish on the nose, with caramel, green apple, dark chocolate, oak. On the palate the oak from the small barrel overtakes caramel apple with its smoky barrel char, sawdust, and clove spice. An interesting idea, but perhaps better realized in larger or used barrels.

Reviewed by: Geoffrey Kleinman (Fall 2014)

Prichard’s Double Barreled Bourbon is flavored with artisan chocolate. This dark chocolate is clear on the nose but not singular, as it's accompanied by strong oak, maple syrup, and cherry. On the palate, chocolate becomes more a supporting flavor for classic bourbon notes of oak, maple, caramel, and clove spice. The mid-palate is a little acidic and the chocolate adds a slight bitterness to the equation. The finish is a little too dry, but in all, an intriguing combination of flavors.

Reviewed by: Geoffrey Kleinman (Winter 2014)