This is mature whiskey at its most refined: a balance of fruits, nuts, sweetness, and restrained oak. The nose has it all: salted, buttered pecans, rock candy, Dr. Pepper, blackberry jam, dried blueberries, caramel corn, tobacco barn, and old leather chair. It’s practically dessert-like in the mouth, with dark chocolate-covered caramel, candied pecans, Goo Goo Clusters, cherry cola, blackberry and blueberry jam, and a kiss of white pepper. The finish stays consistent, a mouthwatering mélange of caramel, chocolate, and nuts. Harmonious, seamless, and silky—you’d never guess the proof.

Reviewed by: Susannah Skiver Barton (Summer 2019)

A glass of this whiskey starts with a fragrant nose of honey blossom, wild strawberries, vanilla custard, and a dusting of cocoa powder. The palate is a complex mélange of cherries, blueberries, blackberries, mango, and orange marrying with dark chocolate, baking spice, lush oak, aged tobacco leaf, and a light espresso note. More richness and complexity on a delicious finish of chocolate, blackberry jam, walnuts, and coconut shavings.

Reviewed by: David Fleming (Summer 2019)

Made from a special selection of barrels chosen by master blender Victoria Eady Butler. The nose is fruity and sweet with candy apples, raspberry danish, and iced lemon pound cake. Water brings out dried leaves and chocolate brownies. There’s more sweetness on the palate in the form of raspberry lemonade as well as a subtle tartness. Those qualities carry over to the finish. Well-made, with tasty concentrated flavors throughout.

Reviewed by: Ted Simmons (Summer 2022)

1884 references the final year Nathan “Nearest” Green, the former slave now known as the first African-American distiller, made whiskey before retiring. A nose of blossom honey, fresh cherries, banana cream pie, licorice, and spice is followed by a palate that’s delicate and creamy, with notes of vanilla frosting, orange, peanuts, marshmallow, and light pepper spice. Tobacco leaf on the finish, with cherry, oak, and understated spice. A sturdy, finessed exemplar of Tennessee style.

Reviewed by: David Fleming (Winter 2019)

Slow-roasted corn, marzipan, cinnamon, nutmeg, and kettle corn start this experience and slowly fade to corn on the cob with butter, salt, and pepper. Then, it’s apple cider vinegar, deep-fried mushrooms, and Nutella. Fried pie dough and hints of chocolate appear before a medium finish that has a hint of toffee.

Reviewed by: Fred Minnick (Spring 2018)