Batch 25 of Barrell's Bourbon series, this is a blend of straight Bourbon whiskies distilled across Tennessee, Kentucky and Indiana.
This batch uses bourbons that were five, nine, 13 and 15-years-old. Bottled at 113.4 proof, 56.7%, there were 9,722 bottles in the run.
A zesty and vibrant bourbon that becomes more traditional with a dash of water
Barrell Craft Spirits are an independent blender and bottler of bourbon and rye whisky and other spirits based in Louisville, Kentucky. Founded by Joe Beatrice, they have become renowned for uncompromising quality in their bottlings and have been fittingly awarded by a number of competitions.
Nose: Opens very high-toned and estery, on pineapple, plum, apple jelly, and honeydew melon. Some actively fermenting mash notes of corn pudding and sunflower seeds sit just below. Much of that blows off after a few minutes, revealing sweet tones of chocolate covered espresso beans, maple syrup, and stroopwafel. As it evolves it gathers woodsy mulling spices, hazelnut, leather, and mesquite smoke.
Palate: Strawberry rhubarb pie, juicy fig and sour orange make for a bright and zesty arrival. Such acidic fruits mirror the nose and couple with limestone minerality and sandy tannin to yield a vinous mouthfeel. It grows richer as you savor a mouthful, developing cappuccino, macadamia nut and leather. More herbaceous than the nose, here allspice is joined by cassia and licorice root.
Finish: A quick, mineral burst of ink, graphite, and charcoal slowly fades out on Tia Maria.
With water: The nose grows more focused, resembling a great hot toddy -- honey, orange zest and clove. Ripe banana emerges, joined by a little resinous rosemary and jasmine. The palate gets much thicker as gooey caramel takes center stage. It gets more floral as well, tasting of orris root and potpourri. The finish becomes rather delicate, with coffee ice cream being joined by dried fig and chamomile.