A blend of 7 and 12 year old bourbons, married in new toasted barrels. Vanilla, caramel-coated berries, orchard fruit, cinnamon, soft mint, and teasing toasted coconut-spiked chocolate. Dry, spicy oak finish. Nicely integrated. Excellent combination of youth and maturity.

Reviewed by: John Hansell (Spring 2017)

There’s a bounty of nuts here—almond, walnut, and pecan—along with vanilla, nougat, poached pear, and some beeswax notes. Initially the palate is citrus-loaded, with zesty grapefruit peel and cut orange wedges, but it quickly succumbs to drying oak tannins, showing a bit of heat as toasty oak, bitter chocolate, and cinnamon carry the finish. (12,500 bottles)

Reviewed by: Jeffery Lindenmuth (Spring 2020)

Lavish oak aromas display sawdust, sandalwood, baking spices, and Christmas cookies, but lurking underneath is lots of dark fruit—black cherry soda, blueberry muffin, and cassis—tinged with root beer barrels and alpine forest. A truly pretty, complex, and delicious whiskey, although the oak feels like it’s just a bit overdressed. Finished in charred wine barrels. (12,000 bottles)

Reviewed by: Jeffery Lindenmuth (Winter 2018)

Blends 7 and 12 year old bourbons, and a 7 year wheater, in a beautifully packaged tribute to the old brand. Typical nose—cinnamon Red Hots, milled corn, oaky zest—in balanced harmony. Beautiful stuff on the tongue: warm but not hot, expansive corn sweetness that lightens the cinnamon’s intensity, some clove, some oaky dryness. The warm finish only ends after a long embrace. Pricey for 7 year old bourbon, though; is this the future? Sourced whiskey.

Reviewed by: Lew Bryson (Winter 2015)

There’s nice dimension to the nose, with aromas of dried herbs, orange oil, walnuts, black tea, and a honeyed sweetness alongside candied orange peel. The well-developed palate offers zesty grapefruit and lemon, and darker flavors underneath: root beer, plums, chocolate, and blueberries. The interplay between crisp citrus and deeper, earthier flavors creates intrigue. The finish unfolds further with bitter chocolate and oak. A lot is happening here, with most of it in unison.

Reviewed by: Ted Simmons (Spring 2021)