Barrell Bourbon 114.62 Proof Batch 34 (750 ml)
Barrell Bourbon Batch 034 is a blend of 6, 8, 10, and 15-year-old barrels. 8-year-old barrels driven by strong hazelnut and dark cherry notes lay a foundation enhanced by high-corn barrels showing browned butter and apricot.
Finally, a vatting of 10 and 15-year-old barrels was added for earthiness and light tannin. The result is a robust and sophisticated bourbon. he nose is deftly balanced between the exuberant fresh fruit of youth and the oxidized, dried fruit of maturity. This dynamic tension carries over to the palate where rich port notes are supported by bright Seville orange and cola. Appearance: Copper with rose gold highlights Nose: Eggnog and madeleines set the stage. Dry, hard cider integrates a range of florals such as elderflower and violet. Over time, the fruit transitions to a more cooked character, displaying dried apricot, candied orange peel, and mulled cider. Palate: Blackcurrant jam and grape soda start the palate off with focus and depth. More classic notes of cinnamon donut, warm cola, and pecan pie emerge. Fresh notes of green grape and Seville orange are followed by umami, and salt. Finish: A modest amount of sandy tannin sustains notes of shiso, licorice root, and fudgy peanut butter cup through a lengthy finish. There is an additional pop of iron and slate
Color: Citrine set in yellow gold.
Nose: Pear, lemon meringue, and shoofly pie set the stage for a bourbon deftly balanced between freshness and maturity. A bouquet of jasmine, nasturtium, and dandelion speak to a youthful exuberance, while peppermint and gentian root depict an oak barrel just creeping in. A gentle savory character expands into edamame, macadamia nut, and mesquite smoke.
Palate: Champagne, applesauce, and candied grapefruit peel show ample maturity without an excessive oak. The baking spice character is dialed up slightly, exhibiting cocoa powder, allspice, star anise, and juniper.
Finish: A burst of heat rides a wave of minerals across the palate that include limestone, beach sand, and salt-water taffy. Geranium, elderflower, and chamomile reinforce the nose’s bouquet. The finish fades to the slightly bitter prickle of returning gentian root and lime peel, wiping the palate clean.
With a few drops of spring water
The palate grows much more viscous; it’s rich and sweet with vanilla buttercream. The savory notes intensify, with pickled caper, fried mushroom and hush puppies leading the way. The fruity notes expand dramatically to include nectarine, honeydew melon, passionfruit, and coconut cream.