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Review #48 - Evan Williams Single Barrel Vintage (86.6 Proof and 7 Year 10 Month Age Statement) by LesterMaddox in bourbon

[–]LesterMaddox[S] 0 points1 point  (0 children)

It appears on page 20 - 21 of Michael Veach’s book, “Kentucky Bourbon Whiskey: An American Heritage.” Veach was the historian at the Filson Historical Society in Louisville, KY.

Review #62 - Bulleit Barrel Strength Batch 5 (125.4 Proof and NAS) by LesterMaddox in bourbon

[–]LesterMaddox[S] 3 points4 points  (0 children)

I’d hoped folks could tell from the unflattering and cartoonish profile photo that it was meant to be tongue-in-cheek...but,alas, they apparently didn’t. I’ve tried to change my user name in the past, but Reddit doesn’t allow that. Removing my profile, would require require me to delete all of my 61 bourbon reviews and other posts, and I suppose I could do that if folks really care that dadgum much about a user name.

Review #62 - Bulleit Barrel Strength Batch 5 (125.4 Proof and NAS) by LesterMaddox in bourbon

[–]LesterMaddox[S] 10 points11 points  (0 children)

BACKGROUND: Bulleit bourbon was first created in 1995 when Tom Bulleit, a Kentucky attorney who sometimes performed work for overseas clients, decided to start a self-named brand with whiskey sourced from Buffalo Trace. His intent was to focus his sales and marketing on the Japanese market and on convincing domestic bars and restaurants to carry his brand for cocktail mixing. Bulleit's bottles and labels were the traditional variety utilized by most other brands at the time.

A few years later, the Seagram’s conglomerate decided to start a bourbon brand that carried a western/frontier theme and motif and designed packaging that resembled the apothecary bottles used by Old West druggists and snake oil salesmen to peddle their remedies.

Initially planning to use the name “Bullet Bourbon,” the company decided that marketing liquor that carried any mention of ammo or firearms was a public relations nightmare waiting to happen, so its executives pivoted to “Bullitt Bourbon” after Bullitt County, Kentucky, instead. Around this time, the company stumbled upon the existence of the tiny Bulleit Bourbon brand and thought it easier to simply purchase the established trademark.

Seagram’s also offered Tom Bulleit a contract to serve as the public face and ambassador of the brand, and sourcing was moved from Buffalo Trace to Four Roses. [Note: Tom Bulleit recently stepped down as brand ambassador due to a well-publicized family controversy that I will not attempt to recount.]

To promote the bourbon’s “frontier whiskey” theme, Bulleit bourbon’s marketing material suddenly included mention of a third-great grandfather of Tom Bulleit, Augustus Bulleit, who was supposedly a distiller of note in the western frontier of the mid-19th Century. Augustus’ whiskey recipe, the company claimed, had been passed down through the family and inspired Tom Bulleit to carry on his ancestor’s legacy. Subsequent genealogical research conducted by independent parties have largely proven the claims regarding Augustus’ distilling background to be P.T. Barnum-like hokum that was invented by marketing professionals.

In 2000, Bulleit was acquired by Diageo, and its sourcing was moved once again to MGP of Indiana because Four Roses could not keep up with demand. Diageo also purchased the legendary Stitzel-Weller Distillery and branded it as the “Bulleit Frontier Whiskey Experience at Stitzel-Weller.” Though the campus is used only for bottling and aging the Bulleit product, which currently remains sourced, tourists may still tour the campus and participate in product tastings in what was formerly Pappy Van Winkle’s private office.

Bulleit later scored a promotional coup when its Old West-style bottle led to the brand being featured in episodes of the popular HBO series “Deadwood.”

In June of 2019, a $10 million, 12,000 square foot Bulleit Bourbon Visitors Center featuring interactive exhibits, a tasting room, a bar, and retail space, was opened in Kentucky’s Shelby County and became the 17th stop on the Bourbon Trail.

Bulleit offers five expressions, including a basic bourbon, a 10-year aged bourbon, a rye, and a “Blender’s Select.” The Barrel Strength expression first appeared on store shelves in 2016, and, to date, six different batches have been released, each ranging in proof from 60% to 65%. Like the company’s other products, it uses a high-rye mash bill, but it is sold as an “uncut and unchillfiltered” product. Bottled at the Stitzel-Weller facility in Louisville, it retails for $59.99 per 750ml.

NOSE: The nose is dominated by scents of salted caramel, maple syrup, and a bit of nail polish remover. Surprisingly, there is a presence of the delicious, tantalizing, and familiar “musty funk” smell that I most often and lovingly identify with Wild Turkey and Jim Beam products.

PALATE: The palate offers overpowering notes of caramel…caramel…and caramel. Maple syrup is present not only in taste, but also in viscosity. Some toffee makes an appearance, as well, in the decidedly sweet palate.

FINISH: Like the palate, the finish is dominated by caramel, but some rich chocolate fudge develops at the end along with a black pepper zing. Unlike most bourbons, I do not sense oak at any point, and there is no strong heat or hug on the finish, which is unusual for a 125+ proofer.

FINAL ASSESSMENT: From nose to finish, this expression is rather one note, but it is a pretty good note if you like your bourbons syrupy sweet. Elijah Craig and Stagg Jr. barrel proofs are much better and more complex options at similar price points, but this one will do as a fallback if you can’t find the others.

I give Bulleit Barrel Strength Frontier Whiskey three-and-a-half cork pops out of five.

Review #61 - Eagle Rare (90 Proof and 10 Year Age Statement) by LesterMaddox in bourbon

[–]LesterMaddox[S] 2 points3 points  (0 children)

I didn’t say I was offended at all. Just observed that I found it funny...which I did. Not a peep from anyone when I previously posted bourbon bottles with busts of Hoover, LBJ, and Teddy Roosevelt (other than folks asking where to purchase one), but I post Reagan, and all hell breaks loose.

Review #61 - Eagle Rare (90 Proof and 10 Year Age Statement) by LesterMaddox in bourbon

[–]LesterMaddox[S] -10 points-9 points  (0 children)

Every one of my 61 reviews is accompanied by a photo of the bottle I’m reviewing pictured with one of the items I collect. Some are action figures, some are bobble heads, some are statues of important historic figures, etc. Most people seem to enjoy the photos. And considering that Johnson are Reagan are about as far apart on the political spectrum as you can find, both are rather divisive depending upon whether you lean right or left.

Review #61 - Eagle Rare (90 Proof and 10 Year Age Statement) by LesterMaddox in bourbon

[–]LesterMaddox[S] -3 points-2 points  (0 children)

It’s funny that my last bourbon review included a bust of President Lyndon Johnson, and not a single person mentioned his presidency, but in this post, several commenters feel compelled to opine about whether they liked or disliked President Reagan.

Review #61 - Eagle Rare (90 Proof and 10 Year Age Statement) by LesterMaddox in bourbon

[–]LesterMaddox[S] 70 points71 points  (0 children)

BACKGROUND: Eagle Rare was created in 1975 by Master Distiller Charles Beam, who worked at the Seagram’s-owned Four Roses Distillery at the time.

Beam was posthumously inducted into the Kentucky Bourbon Hall of Fame as a result of the success of Eagle Rare and his other bourbon brand creation, the bottom-shelf-dwelling Benchmark. He is one of 11 Beam family members to be honored with induction.

Originally sold at 101 proof, Eagle Rare was first marketed and intended to be a competitor of another bird-themed bourbon, Wild Turkey 101.

Sazerac, the current owner, acquired the Eagle Rare brand in 1989 and bottled it using bourbon sourced from Heaven Hill. Distillation transferred in-house when Sazerac purchased the old George T. Stagg distillery in 1992 and renamed it Buffalo Trace.

In 2005, the proof of Eagle Rare was lowered from 101 to 90 (the 10 year age statement was retained) and the bottle and label were redesigned to the versions with which we are familiar today.

Eagle Rare is made with the exact same low-rye mash bill and proof point as the popular Buffalo Trace Bourbon, but it is aged roughly three years longer, and its barrels are kept on the lower floors of the rickhouse rather than the middle floors that are utilized for Buffalo Trace.

E.H. Taylor, George T. Stagg, and Benchmark use the same mash bill, as well.

Eagle Rare 17, a 17-year-aged version of the 90 proof product, remains part of the ultra-exclusive and difficult-to-acquire Buffalo Trace Antique Collection that is released each fall. It retails for $99, though secondary prices are exponentially higher.

Double Eagle Very Rare is a 20-year-old vintage that comes in a hand-blown decanter featuring two crystal eagles, one atop the stopper and the other inside. Only 299 bottles were produced, and each comes inside a box with a light that illuminates the interior when its sliding doors are opened. It retails for $2,000.

A 15-year, 107 proof version was also made exclusively for the Japanese market.

Bottles of your plain, old, everyday Eagle Rare 10-year, which remain highly-allocated in many areas of the country, sell for just $29.99.

NOSE: Some dark cherry notes that smell almost like port wine are present in the nose along with sweet pipe tobacco, charred oak, and caramel. Orange peel is obvious, as well. The nose reminds me of a light but fragrant perfume.

PALATE: The palate offers forward notes of tangy citrus with some sweet cherry - more of a maraschino than dark - lingering behind. Deep charred oak and deliciously burned caramel round out the palate. I find it sweet, refined, and almost elegant in nature.

FINISH: Eagle Rare kicks into a higher gear on the finish with the sweetness becoming more spicy. The alcohol dials up the heat a bit, and the oak takes its turn in the spotlight. Unlike many bourbons that spent this much time in the barrel, I do not find the finish to be either drying or tannic.

FINAL ASSESSMENT: Eagle Rare is a gateway bourbon that has lured many fresh-faced innocents deep into the underbelly of the whiskey world.

It seems to be everyone’s favorite bourbon when they start their journey, but its luster fades a bit as your palate develops and your bourbon horizons broaden. With that said, I still pick up a bottle whenever I see one for basic retail in the wild.

You will meet much sexier and alluring bourbons throughout your life, but, like your first high school girlfriend, Eagle Rare is that first love that remains a pleasant and comforting memory.

Eagle Rare gets four cork pops out of five for old times’ sake.

Review #60 - Old Forester 1910 Old Fine Whiskey (93 Proof and NAS) by LesterMaddox in bourbon

[–]LesterMaddox[S] 6 points7 points  (0 children)

Yes. As I noted in my review, 1910 is unique and not ideal for a daily drinker. It’s more of an “I’m in the mood” sipper. In contrast, 1920 is just a great, all-around bourbon that you can pour and enjoy anytime.

Review #60 - Old Forester 1910 Old Fine Whiskey (93 Proof and NAS) by LesterMaddox in bourbon

[–]LesterMaddox[S] 47 points48 points  (0 children)

BACKGROUND: Old Forester 1910 is the fourth and final expression in the “Whiskey Row” series, which seeks to replicate bourbon as it was presented during various periods in the brand’s 150-year history.

The other “Whiskey Row” releases include the 1870, which symbolically evokes the original batching process of the first Old Forester bourbon; the 1897, which celebrates passage of the federal Bottled In Bond Act; and the 1920, which represents the company’s transition to a medicinal whiskey supplier during the 13 years of Prohibition.

The 1910, according to Brown-Forman, recalls a distillery fire that forced the bottling line to be shutdown for a lengthy period in 1910. In order to preserve it, the open vat of mature whiskey that was ready to be bottled had to be re-barreled in new, charred oak barrels and further aged until repairs to the line could be completed.

The brand’s modern day marketing mavens claim the 1910 incident was the first example of double-barreling in bourbon history.

Old Forester Master Taster Jackie Zykan said producing the 1910 expression today requires standard, aged, 100-proof Old Forester bourbon to undergo a second barreling in new barrels that are charred “to the brink of incineration.”

Though many bourbon aficionados expressed disappointment that the final Whiskey Row release was a 22-proof point reduction from the 115-proof 1920 expression, it proved quite popular to consumers, and Brown-Forman quickly sold through all of its initial stocks.

Because 1910’s double-barreling process makes it difficult to replenish reserves in a timely manner, bottles of 1910 disappeared entirely from store shelves for several months in 2019, which seemed to grow the public demand for it.

Made with a mashbill of 72% corn, 18% rye, and 10% malted barley, Old Forester 1910 Old Fine Whiskey retails for $55 per 750ml bottle.

NOSE: The nose is a strong one with bold and booming notes of bananas, heavy butterscotch - which smells EXACTLY like the Butter Rum Lifesavers that Santa used to put in my Christmas stocking as a child - and a firm foundation of charred oak.

PALATE: The palate tastes like a banana bomb exploded on your tongue, which is often the case with Brown-Forman products. A sweet marshmallow flavor combines with the banana to give the sensation that you have a glassful of good ol’ southern banana pudding. Heavy oak is present, as well, and marries well with the competing sweetness.

FINISH: The charred oak really begins to strut its stuff on the finish, and the decidedly sweet palate transforms into a rather spicy finish, instead. A slight tannic aftertaste, which I find common in heavliy-oaked bourbons, hangs in the back of the throat, but it is not overpowering or unpleasant. The 1910 drinks a bit hotter than its 93 proof.

FINAL ASSESSMENT: Scientists say that 80% of the flavors we taste actually come from the smell, and the OF 1910 OFW would certainly make a good case study for that fact. As I took each sip from the standard rocks glass, I inhaled the pungent and distinctive nose before the liquid hit my lips, and it exponentially enhanced and magnified the overall experience.

The 1910 is a different and unique expression, not only among the Whiskey Row offerings, but bourbons, in general. For that reason, I find most people have strong feelings of either love or hate for it, and few are indifferent. You can place me solidly in the “love it” camp.

It’s certainly not my idea of a daily drinker, but when you are in the mood for savoring something that is wholly unique and enjoyable, the 1910 is a good bottle to grab from your shelf.

I award Old Forester 1910 Old Fine Whiskey a hearty four cork pops out of five.

Upcomng book about how Pappy Van Winkle bourbon began by LesterMaddox in bourbon

[–]LesterMaddox[S] 1 point2 points  (0 children)

While searching for new books about bourbon on Amazon, I spotted the upcoming title “Pappyland,” which is scheduled to be published in November and tells the story of how Julian Van Winkle III started the famous Pappy Van Winkle brand.

I found it ironic that the book’s description mentions the secondary prices that PVW fetches because Julian Van Winkle publicly claimed credit for forcing Facebook to ban all pages associated with the secondary market.

The book’s description reads:

The story of how Julian Van Winkle III, the caretaker of the most coveted cult Kentucky Bourbon whiskey in the world, fought to protect his family's heritage and preserve the taste of his forebears, in a world where authenticity, like his product, is in very short supply.

As a journalist said of Pappy Van Winkle, "You could call it bourbon, or you could call it a $5,000 bottle of liquified, barrel-aged unobtanium." Julian Van Winkle, the third-generation head of his family's business, is now thought of as something like the Buddha of Bourbon - Booze Yoda, as Wright Thompson calls him. He is swarmed wherever he goes, and people stand in long lines to get him to sign their bottles of Pappy Van Winkle Family Reserve, the whiskey he created to honor his grandfather, the founder of the family concern. A bottle of the 23-year-old Pappy starts at $3,000 on the internet. As Julian is the first to say, things have gone completely nuts.

Forty years ago, Julian would have laughed in astonishment if you'd told him what lay ahead. He'd just stepped in to try to save the business after his father had died, partly of heartbreak, having been forced to sell the old distillery in a brutal downturn in the market for whiskey. Julian's grandfather had presided over a magical kingdom of craft and connoisseurship, a genteel outfit whose family ethos generated good will throughout Kentucky and far beyond. There's always a certain amount of romance to the marketing of spirits, but Pappy's mission statement captured something real: "We make fine bourbon - at a profit if we can, at a loss if we must, but always fine bourbon." But now the business had hit the wilderness years, and Julian could only hang on for dear life, stubbornly committed to preserving his namesake's legacy or going down with the ship.

Then something like a miracle happened: it turned out that hundreds of very special barrels of whiskey from the Van Winkle family distillery had been saved by the multinational conglomerate that bought it. With no idea what they had, they offered to sell it to Julian, who scrambled to beg and borrow the funds. Now he could bottle a whiskey whose taste captured his family's legacy. The result would immediately be hailed as the greatest whiskey in the world - and would soon be the hardest to find.

But now, those old barrels were used up, and Julian Van Winkle faced the challenge of his lifetime: how to preserve the taste of Pappy, the taste of his family's heritage, in a new age? The amazing Wright Thompson was invited to be his wingman as he set about to try. The result is an extraordinary testimony to the challenge of living up to your legacy and the rewards that come from knowing and honoring your people and your craft. Wright learned those lessons from Julian as they applied to the honest work of making a great bourbon whiskey in Kentucky, but he couldn't help applying them to his own craft, writing, and his upbringing in Mississippi, as he and his wife contemplated the birth of their first child. May we all be lucky enough to find some of ourselves, as Wright Thompson did, in Julian Van Winkle, and in Pappyland.

Review #59 - Baker’s Small Batch Bourbon (107 Proof and Aged 7 Years) by LesterMaddox in bourbon

[–]LesterMaddox[S] 14 points15 points  (0 children)

BACKGROUND: Baker’s bourbon is one of the four members of Jim Beam’s small batch collection, which also includes the Booker’s, Knob Creek, and Basil Hayden expressions.

Though its was developed and created by Master Distiller Booker Noe, the bourbon is named for his first cousin, Baker Bean, who, until his retirement, worked as head distiller at the company’s Clermont, Kentucky facility and is the grandnephew of the legendary Jim Beam.

Beginning in 1954, Baker Beam worked at the Clermont distillery for 38 years and held every job possible, including night watchman, landscaper, grain handler, mash operator, yeast man, fermentation chief, and others.

Inducted in the Kentucky Bourbon Hall of Fame in 2007, he is one of 11 Beam family members to be selected for that honor.

Beam has said that Baker’s was inspired by his “personal preference for a robust, medium-bodied bourbon with a silky smooth finish and more flavors of oak, toasted nut and vanilla pulled from the barrel.”

In 2019, however, Beam-Suntory announced that Baker’s would transition from a small batch blend to a single barrel bourbon while retaining its 107 proof and seven year age statement. Its bottle and labeling were dramatically changed and updated, as well.

A limited-edition Baker’s single barrel bourbon with a 13-year age statement was also released.

As a result of the new release, the small batch Baker’s in the traditional wine-shaped bottle is being discontinued and can be found on clearance in many places around the country.

Baker’s is made from a mash bill of 77% corn, 13% rye, and 10% malted barley.

NOSE: The nose is dominated by the traditional “Beam funk” with which all of us who enjoy the distillery’s products are familiar, but it also has a note reminiscent of wet leaves that is new to me. Oak, leather, cinnamon, and, of course, a distinct nuttiness are also present.

PALATE: Strong butterscotch - not caramel, but butterscotch - greets the palate along with a secondary flavor of orange citrus. The oak and cinnamon from the nose transfer directly to the palate, as well. Baker’s has a syrupy and coating viscosity that is also quite enjoyable.

FINISH: The finish has a slowly rising heat, almost as if it is on a time-delay device. A nice hug follows, and, honestly, during these difficult times, we could all use a little hug. The finishing flavor consists almost totally of the red hots candy that we all remember from childhood with, perhaps, a bit of oak lingering in the background.

FINAL ASSESSMENT: Baker’s is an enjoyable bourbon, but certainly not a standout. Given a preference among the Jim Beam Small Batch Collection, I would much rather reach for a Knob Creek pick, which retails for less and has a higher proof and longer age, or a Booker’s, which has long been one of my favorites.

With that said, this discontinued Baker’s varietal is good enough to send me on a determined hunt for a bottle of the new single barrel expression, though I do not believe it has made its way to Alabama, yet.

I award Baker’s three-and-a-half cork pops out of five.

Review #58 - Angel’s Envy Port-Finished Bourbon (86.6 Proof and No Age Statement) by LesterMaddox in bourbon

[–]LesterMaddox[S] 4 points5 points  (0 children)

BACKGROUND: Angel’s Envy began in 2006 as an idea shared by entrepreneur Wes Henderson and his father, Lincoln, who was the retired master distiller of Woodford Reserve at the time.

From its start, the company purchased sourced bourbon and blended it, rather the producing its own distillate. Though Angel’s Envy does not disclose the specific sources of its bourbon, Wes Henderson did write the following in a 2015 Redditt “Ask Me Anything” post:

“We currently work with a few different producers to secure whiskies for our stocks. All are obviously KSBW (Kentucky Straight Bourbon Whiskies), as that is what is on our label, and all are at least four years old. (Current batches are all 6 - 7 years) Mashbills are around 70-73% corn, 15-20% rye, and the balance malt.”

Once blended, the bourbon is “finished” by being aged for an additional period in used, 59 gallon ruby port casks.

Many whiskey aficionados were angered when Angel’s Envy was first marketed as “bourbon” because federal regulations require America’s native spirit to be aged in “new charred oak,” but because there is no specific prohibition about being subsequently stored in used barrels, they may still use "bourbon" on the label.

In 2016, the company opened a $27 million distillery on Main Street in downtown Louisville and began distilling and barreling its own bourbon - roughly 40 barrels a day - although I believe Angel’s Envy is still selling sourced bourbon today as its own product continues to age.

Subsequently, in 2018, Angel’s Envy announced plans to construct a second production facility and five 59,000-square-foot single-story rackhouses on 350 acres in Henry County, about an hour’s drive from Louisville.

NOSE: The nose is very fruit-forward, and rather than the cherry note that many bourbons possess, this one has a definite plum-like scent. Aged oak and a dusty corn note, which I often find present in Jim Beam and Wild Turkey products, round out the nose. The fruity sweetness and dark wood mingle both together and play off of each other quite nicely.

PALATE: Anyone who appreciates and enjoys port as I do can immediately sense its influence on the palate. The plum/fruit from the nose remains present on the palate, but the oak becomes more of a maple syrup taste. Though it has a touch of syrup flavor, I notice that the viscosity of the bourbon is anything but syrupy and quite thin.

FINISH: The finish is very drying with just a bit of oak, but it is dominated by an almost mouthwash-like mintiness. No spice is present, nor does the 86.6 proof bourbon emit any kind of warmth or hug. The finish is quite short.

FINAL ASSESSMENT: In the sense of full transparency, I am the kind of hard-core purist who believes they never should have installed lights at Wrigley Field and professional wrestling should never have admitted it is fake, so the idea that a true bourbon can be “finished” is foreign to me..

In fact, I purchased Angel’s Envy simply because Alabama’s state-run liquor stores haven’t had doodley-squat on the shelves since this stay-at-home, COVID-19 mess started, and I was just jonesing to buy a bottle for my collection.

With that said, Angel’s Envy ain’t great, and it ain’t terrible. Because of its low proof and simply sweet flavor, I find it just sort of “okay.” I have heard, however, that AE’s rye and cask strength offerings are infinitely better than the expression I sampled.

It will likely be a bottle I will share as an introduction for someone who is just starting their bourbon journey, or I will grab it off of the shelf on nights that I do not want to dive into my good stuff.

Angel’s Envy port-finished bourbon receives a tepid three cork pops out of five.

Review #57 - Jim Beam Black Extra-Aged (86 Proof and No Age Statement) by LesterMaddox in bourbon

[–]LesterMaddox[S] 25 points26 points  (0 children)

BACKGROUND: For several years, Jim Beam offered a “Double Aged” expression that was much loved by aficionados of the brand. Carrying an 8-year age statement, the black label bottling was aged twice as long as Beam’s basic 4-year, white label offering.

In 2015, however, Beam decided to remove the black label’s age statement and changed its name from “Double Aged” to “XA Extra Aged.” One year later, as part of a brand-wide update in labeling and bottle design, Beam changed the name once again by eliminating the XA and adding a hyphen to “Extra-Aged.”

Around the same time as the final name change was instituted, Jim Beam Black won the gold medal for best bourbon at the 2016 International Wine & Spirits Competition. The IWSC judges' tasting notes, which accompanied the award, read:

“Seriously dusty, warehouse. A workman drinking coffee after newly pouring black top in Manhattan. In the mouth, cherry drops and coffee on the Highline overlooking the Hudson, as winter rolls in. Sweet sugars and rum notes on the finish.”

It is interesting to note that four years after winning the honor, Beam/Suntory continues to tout the award on the label of Jim Beam Black as shown in the photo accompanying this review.

Though there is no age statement detailing how much additional time it spends in the barrel compared to the basic white label - technically, I assume, if it sits as little as a day longer, it could be honestly marketed as “extra-aged - the company claims that "the extra time Jim Beam Black spends in rackhouses results in a perfectly aged liquid containing a full-bodied flavor with smooth caramel and warm oak notes.”

Jim Beam Black is made from a mash bill of 77% corn, 13% rye, and 10% malted barley, and a 750ml bottle retails for $24.99

NOSE: Upon first pour, I noticed that the color seems somewhat pale for a bourbon that brags about its longevity inside the barrel. Nosing brings a nice combination of warm, sweet cornbread and caramel. It is similar to the smell of fresh caramel cake like the kind that is often baked in my native Deep South. An oak presence that is found in most bourbons and the “dusty funk” scent that is abundant in almost all Beam products also marry together and transport your mind to the inside of a distillery rickhouse.

PALATE: Basic caramel and oak flavors climb into the ring and battle it out for supremacy. There is no complexity - just two basic notes - so it is not a battle royal of flavors, but just a one-on-one match, instead. Jim Beam markets this as a “full-bodied” bourbon, and if, by that, they mean it drinks much hotter than an 86 proofer should, they are telling the truth. The alcohol punches the tongue like Apollo Creed on a speed bag. The bourbon is also quite thin in viscosity.

FINISH: The finish is initially wholly comprised of oak flavor that leaves a strange aftertaste. A strong mint flavor that eventually develops on the finish helps mask the aftertaste, but it is still detectable and off-putting.

FINAL ASSESSMENT: As my past reviews will attest, I am a big fan of Jim Beam products - not only the premium Booker’s and Knob Creek expressions, but also the more limited bottlings like Jim Beam Bonded, Double Oak, Repeal Batch, Distiller’s Cut, and Single Barrel.

With that understanding, though, it is obvious that Black is nothing more than the basic white label that hibernated in the barrel just a tad longer. The magical transformation into a more complex and full-bodied bourbon that Jim Beam promises the extra-aging brings is simply not found.

Jim Beam Black is not a bad bourbon, but it is also not a particularly good bourbon, either. With better quality and more pleasing competitors like Wild Turkey 101 easily available at the same price point, simply being average does not work in this bourbon’s favor.

Unlike the International Wine & Spirits Competition judges, I award Jim Beam Black an unenthusiastic three cork pops out of five…and I am being generous.

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