A crisp, robust, very dynamic bourbon. Amber-orange marmalade color. Spicy, with notes of cinnamon, spearmint, and Earl Grey tea. The spice is balanced nicely by thick toffee, rhum agricole, caramel apple, and bright citrus, with a polished leather finish. There have been some great Birthday Bourbons, but I think this is the best one to date. A whiskey deserving classic status.

Reviewed by: John Hansell (Spring 2008)

Sweet notes of grape jelly, cherry pie, orange peel, and brown sugar balance on the nose against mature whiskey aromas of earth, leather, and antique closet. A powerful palate is driven by rich dark-chocolate fudge, blackberry tart, almond, tangerine slices, raisin bread, and spiced oak. A lengthy finish offers leather and spice, cinnamon, chocolate-covered blueberries, strawberries, cocoa, and oak. Water makes the flavors of this powerhouse even more impressive.

Reviewed by: David Fleming (Winter 2020)

The most muscular whiskeys can sometimes feel like bullies, attempting to subdue your palate, but this one shows its strength without aggression. Deeply sweet and nutty on the nose, with pralines, butterscotch, and maple syrup, along with candied orange peel and cherry juice. The palate has a strong backbone of spice—ginger, chiles, and black pepper—while generous oak fills out the frame, and over all of it, dark fruit flavors drip: boysenberry syrup, cherry juice, and blackberry jam. The lengthy finish sprinkles a bit of tobacco and a generous amount of cocoa powder.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Style: Bourbon Color: Antique amber Aroma: Thick, lush, very complex and nicely balanced. Notes of polished leather and oak marry nicely with the toffee and caramel. Tobacco, raisins, and dates, add complexity and diversity. Palate: Bold and voluptuous, with notes similar to its aroma. Long, soothing finish.
   General Comments: A big, broad-shouldered bourbon jam-packed with flavors that just won't quit. Most bourbons of this age and intensity are too woody. Not this one. It is very well-balanced from beginning to end. Bravo! Price: upper $30s. Available nationwide but produced in limited quantities.

Reviewed by: John Hansell (Spring 2004)

Grape Kool-Aid, cherry cola, blueberries, tea leaf, walnuts, ginger, and polished oak lead the nose and carry into the chewy, full palate. This whiskey shows its maturity with well-integrated spice, semi-sweet chocolate, Concord grape jelly, and roasted nuts, all in sync with undulating oak. Warmth builds into the finish as cooked dark fruits and dark chocolate melt slowly away to reveal black pepper and ginger on a bed of polished oak.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Elegant and supple, as befits a whiskey aged 11 years. The maturity shows on the nose, which has Concord grape skins, leather, sassafras, iced tea, chocolate, pecans, and varnish. Big dark fruit flavors, cola spices, ginger, cooked cherries, dark chocolate, and generous oak; a touch of water brings out pecans. The lengthy finish draws out cola, dark chocolate, leather, and pepper. Sip slowly; it continues to evolve in the glass. (13,200 bottles) Collectibles

Reviewed by: Susannah Skiver Barton (Winter 2019)

The 20th release of Old Forester Birthday Bourbon, from 95 barrels filled in 2010 and aged 10 years. Light earthiness, dried herbs, and leather on the nose, with notes of black cherry and mint. The palate is surprisingly delicate, but rich with flavors of apple, blackberry, dark chocolate cake, mocha, butterscotch, and aged oak. More earthiness mixes with spice on the finish, followed by buttered pecans, chocolate syrup, caramel, and balanced oak.

Reviewed by: David Fleming (Winter 2020)

The perfect proof. Rich in color, aroma, and flavor. It begins with powerful caramel, baking spice, chocolate, cherries, cinnamon, and toffee. Then nuance and complexity. Honey, jalapeño, rosemary, crème brûlée, malt, and fruit, from the spicy citrus of grapefruit to prunes and dried apricots. Hard to believe this is over 100 proof, as you never sense the strength challenging you to find what’s next amidst the subtlety. Extremely long finish with cherry, cinnamon, and caramel. Value Pick.

Reviewed by: Fred Minnick (Winter 2016)

Big and spicy, but contrasted by layers of sweetness. Vibrant dried spice (warming cinnamon, crisp mint, nutmeg, and cigar box), caramel, nougat, black raspberry, dried citrus, and a hint of chocolate fudge laced with coconut. Very warming on the finish, with a nice resinous grip without being over-oaked. A very dynamic whiskey.

Reviewed by: John Hansell (Winter 2010)

Lovely concentration of flavors, including whiffs of vanilla cream soda, clover honey, bananas Foster, and a dash of pepper define this selection of barrels by Old Forester president Campbell Brown. Zippy and bright, with lemony verve, peach puree, and warming ginger. The finish smacks of pecan, bitter citrus oil, and peppery spice, with the exquisite oak content in a supporting role. (Available at Old Forester Distillery)

Reviewed by: Jeffery Lindenmuth (Fall 2018)

A delicious base of creamy vanilla and rich caramel, complemented by tropical fruit (coconut, pineapple, ripe mango), golden raisin, and raspberry preserve, and jazzed up with spice (cocoa, cinnamon, nutmeg). Polished oak on the finish. The flavors are nicely integrated. My favorite of the last several annual releases.

Reviewed by: John Hansell (Winter 2013)

Rich and concentrated aromas of torched crème brûlée, warm caramel, molasses, cigar wrapper, and charred oak introduce this flavor-packed whiskey. The alluring sweetness is persistent, dense, and chewy on the palate, with honeycomb and waxy fruit notes tempered by bitter chocolate, an herbal menthol note, and a touch of furniture polish on the finish. High Angels’ Share indicates this is from unusually low-yielding barrels. (Kentucky only)

Reviewed by: Jeffery Lindenmuth (Fall 2021)

Complexity right off. Cherry candied nuance, smoke, caramel, French toast, vanilla, and apricot, but then an explosion of marzipan coats the palate with vanilla, freshly baked rye bread, and hints of brown sugar, nutmeg, toasted almond, and bittersweet chocolate. Finally, cherry cola and herbs walk you to a lovely, long, bitter finish with warm undertones. This is a year-round front porch sipper.

Reviewed by: Fred Minnick (Winter 2016)

Don’t be fooled by the gentle honeysuckle aroma coming from this whiskey—it’s a powerhouse. From the first sip there’s a sensory overload of bold, zingy flavor. There’s a caramel core buried deep inside, with layers of oak, bracing licorice, chile oil, and a long spicy finish. This is a lip-smacking dram, one best suited as the final one of the night, a memorable toast to a day well spent.

Reviewed by: David Savona (Fall 2021)

Style: Bourbon Color: Honey gold Aroma: Subtle. Clean. Delicately spicy, with notes of vanilla, mint, citrus, and golden raisin. Palate: Like its aroma, with a pot pourri of spices on the finish.

Reviewed by: John Hansell (Spring 2004)

A beautiful opening of oak, butterscotch, and fruit quickly becomes more pronounced in banana and pineapple. Then baked apple, Bananas Foster, caramel pudding, and salt water taffy. Hints of smoke and paprika lurk, but marzipan and orange blossom honey nail the landing. The finish doesn’t hold up to the palate, only offering a hint of caramel. Very good, but not quite outstanding.

Reviewed by: Fred Minnick (Winter 2017)

The same vintage as last year’s Birthday Bourbon but aged one year longer. Last year’s version was quite intense with a lot of wood influence. What does one more year in wood do to the whisky? Surprisingly, the oak spice seems less dominant, and the flavors are more balanced. Still, this is still a serious bourbon drinker’s bourbon. Piquant, dried spice notes of vanilla, cocoa, mint, and cinnamon are tamed by layers of maple syrup, caramel, and toffee. Every once in a while some fruits try to get recognized. A powerful, after dinner bourbon.

Reviewed by: John Hansell (Spring 2007)

Many of the Birthday Bourbon releases are wood driven, and this one is particularly so. Very spicy, with warming cinnamon and cool mint. Roasted nuts, tropical fruit (coconut, pineapple), tangerine, and apricot emerge occasionally, along with a foundation of vanilla and caramel. Firm, resinous grip on the finish.

Reviewed by: John Hansell (Winter 2015)