Rather bold (especially with the spice notes), with dark fruit (black raspberry jam, plum), citrus glaze, vibrant spice (vanilla, cinnamon, clove), a dusting of cocoa powder, polished leather, and pencil shavings, all on a bed of caramel. Long, spicy finish. A nice way to finish a rich, hearty meal, perhaps?

Reviewed by: John Hansell (Winter 2011)

A nose of cherry candies, rose water, spiced molasses cookie, candied nuts, clove, and nutmeg make a lovely first impression. On the palate it feels a bit soft, with butter pecan ice cream, banana, and toffee, as it strikes a balance of sweetness and spice. The finish veers toward earthiness, with tobacco barn and warming chili spice.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Broad, earthy undercurrents of cigar wrapper, dark fertile soil, and spice support the honeyed sweetness and vanilla of this big-screen bourbon. Overall, the sweetness is well-tempered by cedar humidor, tea leaf, root beer spice, and berry fruit combining seamlessly on the palate. Well-balanced and easy sipping. Best neat.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

Old Forester’s first-ever rye and first new mashbill in 150 years, balanced at 65% rye, 20% malted barley, and 15% corn. Cinnamon, raspberries, blackberry, vanilla, and spiced oak greet the nose. The palate starts out sweet and fruity, then reveals an almond nuttiness, cinnamon, orange, and chili pepper. Water coaxes out ginger, pecan, and more heat. A smooth finish that’s still spicy, ending with a flourish of candied orange and rich chocolate.

Reviewed by: David Fleming (Spring 2019)

The third straight year of Birthday Bourbon releases. Last year we were blessed with not one, but two practically flawless whiskeys (one quite richly flavored, the other light and delicate). This 1995 vintage is nearly as good and reminds me in some ways of the first Birthday Bourbon release two years ago. Sweet notes of caramel, maple, cocoa powder, and vanilla fudge (particularly on the front of the palate) are mingled with candied fruit and dry mint. The whiskey finishes fairly dry (more than its bouquet would suggest) with notes of polished leather, mint, dark chocolate, and dried tea.

Reviewed by: John Hansell (Spring 2005)

Honeyed citrus, vanilla, and hints of toasted coconut on the nose. Similar follow-through on the palate—sweeter up front and then becoming dry with firm spice and toasted nuts. Long, resinous, warm spice finish. I’d like a little less dried spice on the finish—or more sweetness to balance it. Otherwise, a nice bourbon.

Reviewed by: John Hansell (Winter 2012)

The first release in the “Whiskey Row” series. Nicely balanced flavors with a youthful kick. Fairly straightforward in profile, with plenty of spice (cinnamon, clove, mint, and nutmeg), citrus fruit (orange, tangerine, grapefruit), and honey vanilla. Dry, spicy finish. A little rough around the edges, but otherwise an enjoyable whiskey.

Reviewed by: John Hansell (Spring 2015)

This whiskey’s signature over the last several years has been wood dominant, with plenty of dried spice (the exception being the 2013 release which I really enjoyed—it was chock full of balancing sweetness). The 2014 release is similar to the pre-2013 releases, with dried spice (cinnamon, vanilla) and dried citrus on a soft bed of maple syrup, caramel, and honey, leading to resinous oak grip on the finish. A dynamic bourbon, but still leaning heavily on the oak spice.

Reviewed by: John Hansell (Winter 2014)

A very hearty Birthday Bourbon. Richly textured with lush sweet notes of jammy berried fruit, coconut cream pie, and apple crisp, married with firm dry notes of fresh mint, warming cinnamon, and vanilla. Dry, polished leather finish. The oak-influenced dryness on the finish lingers longer than I would like, and the flavors aren’t integrated as well as last year’s version (which is understandable, given that last year’s release was Malt Advocate magazine’s American Whiskey of the Year). This is certainly an entertaining whisky. Save it for after dinner, though.

Reviewed by: John Hansell (Spring 2009)

One of the biggest Birthday Bourbons to date. This whiskey was aged on the top corner of a warehouse where the temperature extremes are at their greatest. The greater the temperature extreme, the greater the impact of the barrel. The wood is immediately noticeable on the nose and palate-there are plenty of concentrated dried spice notes throughout. Dried vanilla, mint, fiery cinnamon, cedar, and assorted fruits are sweetened and calmed by notes of maple syrup and toffee. Until about mid-palate, that is. Then, another wave of dried spices kicks in, remaining through the finish. For serious bourbon drinkers.

Reviewed by: John Hansell (Spring 2006)

Brown-Forman has made Old Forester since 1870. It sure is easy on the eyes: beautiful tawny hues against the light of sunset. Think Southern bakery. Lots of caramel, vanilla, freshly baked cornbread, nutmeg, cherry pie, and cocoa. Then add the spiciness. These delicious flavors don’t last long, making me wonder how it would fare with just a couple more years in the barrel.

Reviewed by: Fred Minnick (Spring 2016)

With a mashbill of 72/18/10% (corn/rye/malted barley), Old Forester offers a traditional recipe in a contemporary proof. Ponder the basics: caramel and vanilla with hints of herbs and baking spices. Promise shows in pumpkin spice, custard, and burnt caramel, but there’s an unwanted high-alcohol note that dulls much of the sweeter taste. Its final moments are saved with hints of cinnamon. Good value bourbon.

Reviewed by: Fred Minnick (Spring 2016)

A more significant oak impact when compared to the standard Old Forester bourbons, which is evident by the polished leather, tobacco, and dry resin notes (especially on the finish). There’s an attempt to balance all this wood with notes of dusty corn, coconut, mint, vanilla, juniper, and dark berried fruit (blueberry, black raspberry, black cherry), but I don’t think it quite gets there. This bourbon is a nice change of pace (and I understand the reason behind this whisky -- to emulate bourbons from the era of Repeal), but I prefer the Old Forester “Signature” 100 proof to this whiskey. I’m happy drinking the whiskeys of today, thank you. (Price is per 375 ml.)

Reviewed by: John Hansell (Spring 2009)

Thick on the nose and palate. Nutty toffee, chewy caramel, milk chocolate, and molasses are quickly superseded on the palate by fiery cinnamon, dried citrus, blackberry, cocoa powder, barrel char, and teasing brisk evergreen. Long, warm, spicy, very dry, assertive finish. I like the nose much better than the palate, as I feel the dry finish overstays its welcome. A big, bold, bully of a Birthday Bourbon.

Reviewed by: John Hansell (Winter 2009)

Screaming oak nose for a relatively young whiskey; about all that’s there is whiskey-soaked staves and some hot spice. Drillingly-hot entry; I’ve tasted bourbons at 60% that were less hot. Roaring oak fire with some underlying corn sweetness; this isn’t subtle or quiet on the tongue. Water brings out more—sweet corn, mint, rye oil—but the oak still dominates. Almost astringent in the finish. If you like big oak, here it is, but forget balance.

Reviewed by: Lew Bryson (Fall 2015)