Much to unpack on this well-structured bourbon, starting with the complex nose of gingerbread spices, dark chocolate, leather book bindings, roasted pecans, blackberry and raspberry preserves, and decadent brown sugar. The palate is tightly wound and needs patience to fully reveal its manifold flavors that range from dried cherries and roasted peanuts to lemon and orange peel, integrated baking spice, and marshmallow. It’s tied off neatly with chocolate-covered peanuts, citrus peel, and sweet oak.

Reviewed by: Susannah Skiver Barton (Spring 2021)

The port casks give an arresting nose of saline, like a tidal pool, but rich with raisins, figs, hazelnuts, brown sugar, and orange peel. Tart yuzu appears, a curiosity, but not unwelcome. The full-bodied palate is spicy, rich, sweet, and nutty, resplendent with baking spice, brown sugar, Coca-Cola, dark chocolate, candied orange peel, fig jam, and toasted pecans and hazelnuts. Gingersnaps, Italian hot chocolate, brown sugar-encrusted pecans, and polished oak on the finish.

Reviewed by: Susannah Skiver Barton (Spring 2021)

Cherry Coke and grape soda, blackberry and raspberry preserves, ginger molasses cookies, hot cocoa mix, iced tea, and cough syrup on the complex nose, which has a weighty character. The palate is light-bodied by comparison, but still deeply enticing with Concord grapes, mint leaves, blackberry cobbler, toasted nuts, cherry cough syrup, cacao nibs, and herbaceous oak. More savory and herbaceous flavors on the finish: cacao, mint, and polished oak.

Reviewed by: Susannah Skiver Barton (Spring 2021)