Bardstown Bourbon Co. Goodwood Walnut Brown Ale Finish

Rating: 17/23 I'm trying to recall if I've previously sampled a whiskey aged in ale casks. None come to mind. I have had a stout finish or two and recall them being acceptable. What concerns me is that red wine finishes often seem somewhat lacking (I don't have strong memories of stout finishes). It doesn't seem logical since the spirit is diluted after removal from the cask, but that's generally been my observation. Furthermore, I tried a beverage that mixed bourbon and ale, and it was weak, discordant, and unpleasant. So, the low proof and flavor profile here both make me hesitant. However, I've heard very positive feedback on this pour. It promises to be an enjoyable exploration, regardless of the outcome! Nose: After resting for a few minutes, it's quite full. I detect a strong hit of a specific brand's vitamins, along with something slightly off. It's almost a little vegetal. That must be the ale. Some spices are also present. I surprisingly get an occasional whiff of young alcohol meatiness, which is quite unexpected for a 9-year-old bourbon. Perhaps that's a scent from the ale too. There's a pleasant dustiness alongside the vitamins, which is also characteristic of that brand. Some allspice as well. There's a faint tangerine sweetness and also a bitter note that I believe comes from hops. Overall, there are some elements present, but not abundant. The best aromas are merely good, and there's a slight clash with those aromas that I presume originate from the ale. Palate: A spicy burn with tangerine, surprisingly upfront. It transitions into spiciness (cinnamon and clove, primarily), then the ale's bitterness emerges. A hint of cherry and a good amount of vanilla. There's an unusual oiliness stemming from the bitterness that is mild and then becomes somewhat milky. There's undoubtedly an interesting additional layer from the ale. I do detect a faint trace of that somewhat vegetal flavor, but it's not nearly as pronounced as I feared. I suspect it contributes to that thin layer of extra richness from the milkiness (akin to less sweet whole milk), or whatever is occurring there. Likely the tangerine too. There's actually a hint of a zesty malt flavor. Though also a touch of something stale, which I suspect is a result of the ale. This palate seems unusual and somewhat imperfect, but not so flawed that I can't genuinely appreciate it. At the very least, as a novel experience, it's worth trying. Oh, I also detect some limestone minerality here. It's actually quite bold, so it doesn't dilute the flavor. Finish: Some spicy burn with cinnamon, vanilla, and a bitter ale undertone. There's a bit of something else there that I'm having trouble identifying. It's somewhere between walnut, paper, and milk. A strange description, I realize. I have no idea what it is. - Conclusion - Compared side-by-side, this is in the vicinity of George Dickel Bottled In Bond (1st release, 2005, aged 13 years) (16/23). The Dickel (referring to the Dickel-branded bottling: it's all Dickel distillate) offers a more traditional Dickel profile that is well-executed but not exceptionally intriguing. I appreciate that this is richer and possesses that additional tangerine note. Frankly, I could do without that slight vegetal note and the ale bitterness, but the bitterness is not at all problematic like that of my bottle of George Dickel 15 Single Barrel (15/23). Between the two, I would choose this one any time. At this juncture, I'm leaning towards ranking this Bardstown dram above both of the Dickels. It's certainly superior to a 15. I don't believe it reaches the level of Resilient 15 (Barrel #124) (18/23). While I enjoy the tangerine and somewhat increased richness compared to the Resilient's greater minerality, the Resilient is simply a better pour with less conflicting character. I did consider the possibility of this being an 18, but I don't think it achieves that level. I also considered a 16, but I don't believe it's quite that low. That makes this decision fairly straightforward: it's a 17. If I had to lean one way, I might even call this a high 17. Eh, perhaps not. Difficult choice. It's a very enjoyable pour, but not outstanding. I had been curious about this one, so many thanks to a friend for sharing a sample!

Here's another round of 'do I know anything about anatomy,' courtesy of a generous friend. This looks like bourbon. The color is deep and natural, with a light orange or copper tint. It has thick legs. The aroma is powerful - it feels more than it smells. I'd estimate it's over 120 proof because of the burn. There's a lot of rye spice, a bit of varnish, and aged wood. You can also detect peanut brittle, walnuts, vanilla, cherry, banana, old books, cinnamon, and nutmeg. It improves as it sits. If I had to guess, I'd say 15-year-old Beam, maybe Barton, but it's more balanced than most of their offerings at this proof. It's big, spicy, oily, and a little tannic, with plenty of esters. It's definitely a 15-year-old Kentucky high-rye bourbon. Brown sugar and pure vanilla extract are prominent, followed by walnuts, a hint of varnish and leather, and notes of allspice, turmeric, and cinnamon. I'd bet this is a 14-15 year old Beam product (or a similar mystery bottling like KY Senator, Old Soul 15, Chicken Cock 15, or one with a 78.5/13/8.5 mash bill). It has slightly more brown sugar than I recall from KY Senator 15, but a similar nearly bitter finish with tannins and a touch of old books. Certainly a sophisticated, high-proof pour that has aged in Kentucky's heat, right? Wrong. It's 9-year-old Dickel. I've never had a beer-cask finished bourbon and I'm a bit lost for words. This drinks much older than it is. I wouldn't describe beer as tannic, but perhaps the beer's low ABV and its initial interaction with the wood altered the bourbon's interaction. The deeper toffee and even leather notes might come from a brown ale finish. Maybe the hops' alpha acids contribute those near-bitter tannins. Who knows. How to rate it. It's as good as the 15-year-old mystery mash bill. However, it's nearly as expensive and doesn't offer much more. The extra burst of brown sugar is nice compared to the mystery bill. I'm ranking KY Senator much lower due to cost and giving this a solid 4.0.

I received a sample of this and decided to share my thoughts. I appreciate the direction Bardstown Bourbon Company is taking with their innovative approach to distilling, partnerships, and aging/finishing. Since no information on this limited release has been provided, here is some background: This is a 9-year-old Tennessee Straight Bourbon (most likely from Dickel) that spent 18 months finished in Walnut Brown Ale casks from Goodwood Brewery. It was bottled at 103.2 proof. The aroma is sweet, with an initial malty chocolate note, alongside rich dark caramel, buttery corn, dried apricot, dusty wood, and vanilla. The taste is sweet and slightly bitter, with a medium body. It features a notable amount of wood, sweet vanilla, and cooked corn. The finish is somewhat long, with lingering buttery corn, vanilla icing, oak/wood, and a touch of bitterness. This is a quite unique take on what I am almost certain is Dickel (which I enjoy). It drinks smoothly. I suspect this was a single release, so it might be difficult to find. However, if you come across it, give it a try!

This is one of my new favorites. Acquired at the distillery during a short trip to KY. (First of all, visit this place - it's magical!) Of all the whiskies on their tasting menu, the Fusion #2 and this one were superlative. This one is literally the most I've spent on a bottle at $125. (I'm not a big spender, usually.) But, this had everything I was looking for. There's an overlying sweetness to it - but not syrupy. It has just a bit of spice on the tongue, but not too much. And, it isn't in any way overbearing. If not for the cost, I'd stock up on this one. Smooth aroma - caramel, sweet, light wood Just a touch of spice on the tongue: pepper, rubbing alcohol, dark cherry, nutshell bitterness, slight barrel at the end.

This is a very rich and velvety bourbon. The nose presents bread pudding with raisins, toasted walnuts, cinnamon, cherries, vanilla frosting, and a creme brûlée depth. The taste is very rich and velvety, echoing the nose's notes and possesses a medium finish with a flavor of pumpernickel bread.

From the neck pour, the aroma is rich with caramel and honey. The initial taste brings honey and oak, with an almost hoppy quality as it moves across the palate, alongside walnuts and buttery toffee. The finish has vanilla and mineral notes with a hint of caramel.