The nose is fruity and deep, with cherry cough drop, grape candy, strawberry jam, buttered pecans, iced tea, dusty baking spice, and a hint of tobacco barn; water brings out fresher fruit, plus toasted grain and brown sugar. Mouth-filling and chewy, the palate has dimension and more berries and cherries, sweet with syrup; water focuses the profile on nuts and chocolate. The finish has peppery oak, chocolate-covered coffee bean, and nuts, with quickly fading dark fruit.

Reviewed by: Susannah Skiver Barton (Fall 2020)

An opulent nose of dense chewy caramel, butterscotch pudding, and maple syrup gains depth from nutty, earthy, and tobacco leaf notes. The maturity appears in appealing glimpses of varnish and wood polish. The palate, too, doesn’t disappoint, with the rich and creamy sweetness balanced with generous oak tannins, lending fine balance. On the finish, look for drying cedar and oak, with clove and pepper. A blend of four different Indiana high-rye bourbons distilled in 2007 and 2008.

Reviewed by: Jeffery Lindenmuth (Spring 2019)

This is autumn in a glass, like jumping into a pile of dried leaves. Notes of sassafras and shredded chewing tobacco lead to aromas of spiced baked apple studded with cloves and sprinkled with cinnamon. Water really ramps up vanilla, delivering a burst of fizzy cream soda. The palate offers maple syrup sweetness, orchard fruit, root beer, and spices balanced by leathery oak tannins, before a long finish of chocolate, nougat, and candle wax.

Reviewed by: Jeffery Lindenmuth (Winter 2019)

Starting with floral, fruit, and perfume notes, its prominent bouquet barely allows the undertones of honeysuckle, spice, and oak to shine through. On the palate, honey, canned peaches, tobacco, and crème brûlée lead the way just before an explosion of vanilla layers the palate in the form of cake batter, icing, and a white fudge-dipped Oreo. However, bitterness sets in, causing a slight unbalance and lingers toward the medium finish.

Reviewed by: Fred Minnick (Spring 2018)

Cotton candy, caramel, baked apples, roasted pecans, freshly baked rye rolls, and herbs start a truly approachable pour. Its story opens in a spice race: cinnamon, nutmeg, turmeric, and smoked paprika and a slight hint of coffee. A burst of dill hits, just before vanilla walks it home to a lovely, medium finish. An interesting sipper, but remarkable in cocktails.

Reviewed by: Fred Minnick (Spring 2018)