Bardstown Bourbon Co. The Prisoner Wine Co. Finish

Rating: 18/23 I'm quite irritated that Google Sheets erased all my notes for this bottle, so I'll attempt to reconstruct them to the best of my ability. I'm generally wary of red wine barrel finishes and don't hold The Prisoner in high regard (this particular collaboration doesn't measure up to Green Spot Chateau Montelena), but I recall people having positive things to say about this specific pour. Although I can't recall the specifics of their praise or the reasons behind it, I'm always open to trying new things, so I'm eager to give this a go! Nose: Dry and zesty with red fruit notes. I detect the red wine's influence as a somewhat earthy, dusty character, reminiscent of terroir. This then smoothly transitions into the cask influence, followed by that distinct Dickel vitamin aroma. There's also a hint of limestone. A pleasant spiciness emerges from the barrel, along with a whisper of black licorice. The terroir isn't overpoweringly rich or funky, which complements the barrel and the Dickel vitamin notes well. I suspect this is a cabernet sauvignon finish due to the combination of fruit, barrel, and earth elements, though it could be a blend. I remain unconvinced that red wine finishes generally benefit bourbons, but this one works remarkably well with the Dickel profile. A touch of sweet caramel appears later, but it's not abundant. I also pick up some creosote, which I welcome as it's been a while since I encountered a bourbon with such a distinct creosote note. It bears a slight resemblance to Joseph Magnus, which is always a positive sign. Palate: Surprisingly fruity and sweet from the initial taste. I experience a wave of red fruit before the barrel spice (clove, ginger, black pepper, perhaps some cinnamon) emerges, followed by the barrel and then the vitamin notes. As I continue, the palate thins out, which is typical for a red wine finished spirit, though not what I desire. I also detect some vanilla at various points. A hint of black licorice is present too. It's a good palate, though it emphasizes the fruit more than I anticipated, and I'm unsure if I prefer that. It's also unfortunately on the thinner side. The wine contributes a bit more sweetness than I'd prefer, giving it a slight PX sherry impression. Despite this, the balance remains quite good, and there's solid complexity. This somehow just manages to hold together. Ah, there is some creosote after all! Additionally, a subtle vegetal note appears, but it's just slightly rich, not excessively funky. Finish: Dry, tannic red fruit mingles with a more restrained, sweet and tart red fruit profile. Dickel vitamin notes and some dry wood are present. - Conclusion - Comparing some elements side-by-side, this lacks the tannic bitterness found in George Dickel 15 Single Barrel (15/23). I would certainly opt for this one. George Dickel Bottled In Bond (2005, 13 years) (16/23) offers more light caramel sweetness combined with peanut shells and vanilla. And yes, peanut shells. It presents a more conventional bourbon character. This offering is more unconventional and borders on being a cocktail in style, but it's executed at a very high level. Between the two, I'd choose this. It might be a bit of a gimmick, but the execution here is genuinely impressive. Resilient 15 (Barrel #124) (18/23) elevates the game in terms of Dickel maturity, complexity, and balance. This one faces a tougher challenge. It excels in complexity, but its balance falters. I believe this is superior to Bardstown Goodwood Walnut Brown Ale (17/23), yet it struggles to outperform the Resilient. There's a great deal happening here, and my primary criticism is its somewhat peculiar nature. I could be convinced that this is equivalent to the Resilient, and perhaps even competitive with 1792 Full Proof (19/23). It's definitely not rated below a 17. The complexity and balance here are quite good, even if it deviates from typical bourbon flavor profiles. Wild Turkey Rare Breed 116.8 (18-19/23) clearly exhibits more alcohol presence, similar to the 1792, although both are substantially higher proof than this. The Wild Turkey possesses bold bourbon flavors, though they aren't necessarily superior to what this offers. Russell's Reserve Single Barrel Barrel Proof (18/23) offers a more subdued profile that suits a comparison with this (though it's also 10% higher proof). The Russell's displays nice maturity and balance, but its depth and complexity could be improved. This seems a bit light and reminiscent of a cocktail in comparison, yet it still offers many enjoyable flavors. Old Forester 1920 (18/23) is also delicious and indulgent, with character that highlights spices and the barrel. This appears to be a decent competitor to the Old Forester. As a final comparison (which I don't anticipate affecting the rating), Joseph Magnus (21/23) is much richer in leather, creosote, spice, tannin, and wood, but with significantly less fruit. In my opinion, Joseph Magnus is far superior to this, but that doesn't diminish the fact that this is also a superb dram. After all this tasting, I'm assigning it an 18. It feels solid in that range, even though rating something with such a pronounced cocktail character is challenging. I would definitely choose this over Bardstown Goodwood Walnut Brown Ale, and I look forward to more experiments involving Dickel and red wine in the future! Bardstown did an excellent job with the finishing on this. Thanks to a friend for sharing this with me!

Blind pour #2. Dark amber color with heavy, slow-moving legs. Dominant oak and abundant spice. Pepper, cinnamon, chili powder. Hints of leather. Dark brown sugar. Dark tobacco. Possibly a touch of cedar. Overripe banana esters. Notes of old books and perhaps a bit of sesame oil. Slight varnish. Very intriguing. My guess would be it's 13-14 years old and over 110 proof, with a high rye mash bill. Initially, the profile reminded me of Elijah Craig, but it has more of a Barton or possibly Brown Forman character as it develops. Thick with wood, spice, and brown sugar. Similar to licking a cedar plank coated in burnt brown sugar. The wood and earthy notes far outweigh the sweet or fruity aspects. This bourbon could be a brooding bounty hunter in a dimly lit bar, his face lit only by the glow of his hand-rolled cigarette. The finish is dry, with leather, dark tobacco… and a peanut note on the back of the tongue. Could this be from the Beam distillery? Perhaps with a twist? I think it's quite possible… Reveal: Bardstown The Prisoner #1 So, my initial guesses were completely off. Tennessee whiskey seems to be Dickel about 98% of the time. I must say, this is different from their highly regarded BiB, which had considerably more fruit that plays a much more minor role here. Frankly, I missed the wine finish. Oak and spice made up two-thirds or more of the profile, but other factors like food, barometric pressure, etc., could be involved. Overall, it was still an interesting, enjoyable, and flavor-rich pour. It certainly tastes like something I'd expect to cost $100. Despite being the opposite of my expectations, I would likely purchase this at MSRP if I wanted something that tasted like a well-aged, earthy bourbon. Another thank you to the person who shared this excellent find with me! It was certainly an educational experience, if nothing else.

It's December 2020. Let's wrap up this year with a new whiskey daily. This is my personal whiskey advent calendar. +6! Dec. 11, 2020 This is a 9-year-old Tennessee bourbon that spent 18 months finished in French Oak red wine barrels. I'm generally a big fan of Bardstown, but was significantly let down by Destillare. I'm hoping for a comeback with this one. The aroma is intense and stimulating. It's hot. There are notes of grapes, raisin, sugar, and ice cream. It's fiery, but it's delightful. The body enters the mouth with a gentler feel than expected. In terms of flavor, there's a strong oak presence, more so than you'd anticipate for a 9-year bourbon. Once you get past it, the reward is there. You'll find lemon, fruit punch, sangria, and cherry. It's delicious. The finish is gentle. There are lingering sugars, along with tannins and a hint of cherry. There's a pleasant warmth and some cinnamon. Like many red wine finished bourbons, you can detect that almond aftertaste, but the other flavors are too rich for it to be the dominant note in the finish. This drink is exceptional. It's the finest red wine finish I've ever experienced. And yet... it's still not my favorite from Bardstown. They've truly excelled with this one, as they frequently do. It's a bourbon for red wine enthusiasts, finished bourbon fans, and anyone open to something novel and well-executed. 'Tis the season. My whiskey selection is day-to-day, so if you're reading this and there's something readily available you'd like me to enjoy or endure this holiday season, mention it in the comments. Merry whiskey to all, and to all a beer flight!

As a big admirer of Prisoner wine and Bardstown bourbon, I was really anticipating this joint project to discover how the wine and bourbon would interact. Regarding the aroma: it begins with freshly baked pie featuring cherry, blackberry, blueberry, raspberry, and plums bursting from the glass in a massive baked fruit explosion, then transitioning to a rich caramel gelato, followed by raisins, leather, and baking spice, concluding with a moderate ethanol burn. Regarding the taste: it possesses a rich, velvety mouthfeel and a huge fruit explosion reminiscent of Hawaiian Punch, with all the aromas from the nose immediately hitting your palate, then baked pie crust, caramel gelato, and a strong oak tannin bitterness alongside leather and barrel spices, leading to a moderate ethanol bite that concludes with medium-length notes of cherry, caramel gelato, almonds, leather, and barrel spices. In summary, this resembles an adult version of Hawaiian Punch. That little character seems to have matured from my youth and is now a Cobra Kai alumnus, downing Bardstown Fusion all day before going around karate chopping people's tongues. The wine's influence is substantial here, and I suspect most individuals who dislike wine will not appreciate the blend of wine flavors with a bourbon, but for me, it works, and I enjoy the combination Bardstown has created.

Nose- The 100 proof is noticeable with some heat, but there's also vanilla and, interestingly, cloves. Body- Cherry and thick, palate-coating tannins; this is a bourbon for wine enthusiasts. Very rich yet tastes less potent than its proof. Finish- The cherry and berry notes fade, leaving a rich vanilla and clove flavor. This is an outstanding bourbon! I've heard good things about Bardstown, and this one has certainly sparked my interest in the distillery. I actually bought several of these, as I understand it's a limited, one-time bottling. A superb bourbon when you desire something rich with prominent fruit characteristics.

Overall, I wasn't particularly impressed. It's like attempting to drink whiskey from a wine bottle. The aroma is the best aspect of this bourbon; the taste fades after the mid-palate. I detect a lot of grape and black pepper, but once it reaches about halfway across your tongue, it flattens out, offering no warmth or burn, becoming almost wine-like. The low proof is evident. I would skip this one, especially considering its price, but if you're not a serious bourbon enthusiast and just want something interesting and easy to drink, it might work for you, or perhaps for ladies who enjoy wine. I suspect it's sourced from Dickel!