Evan Williams 1783 Small Batch Bourbon

I've encountered recommendations for this as an alternative to Evan Williams Bottled-in-Bond, which is seemingly the undisputed value champion in bourbon. So, I decided to try it. In my opinion, it's not quite as good as the bonded version, but it is good. It's somewhat difficult for me to compare one bourbon to another because so many flavors overlap, and perhaps that's even more true here since these originate from the same distillery. But here's my attempt. The nose features charred wood, vanilla, a bit of cinnamon, and some brown sugar. The taste is relatively gentle, with honey and vanilla alongside more char. Perhaps like burnt toast with honey spread on it? Cinnamon appears near the end and persists through the long-lasting finish. I suppose the primary differences I notice compared to the bonded version are that this one is softer, subtler, and has more charred wood notes. Its sweetness is also distinct, featuring more of a lighter honey character and less of the darker brown sugar notes. I might just be rambling nonsensically because I find it hard to pinpoint the differences, but regardless, they do taste distinct, and personally, I prefer the bottled-in-bond. At $19, this is a few dollars more than the bonded, but still a good value. It really comes down to personal preference. But as for me, I'll likely stick with the bonded.

I sampled this neat, as I always do with my whisk(e)y. On the nose, I detected caramel, vanilla, some oakiness, and a touch of green apple. The green apple wasn't prominent at first but became discernible once I focused on it. On the palate, apple, oak, and vanilla came through. This has a pleasing full-bodied texture. A second sip revealed some of the nuttiness typically found in Heaven Hill products. The finish is long, with the apple and oak still present. Note from my initial tasting of EW1783 in 2018: I revisited this expression from several years ago. When I first tried EW1783 back then, it was extremely bitter, and I discarded that bottle after about six servings. My palate was less developed then than it is now, and it's also possible I encountered a flawed batch years ago. I believe revisiting it was worthwhile, but I'm uncertain if this will be a permanent fixture in my collection. I've had my bottle for six months now and am beginning to detect a slight hint of bitter oak. Perhaps oxidation does not treat EW1783 kindly.

The nose is abundant with vanilla, spice, and all things pleasant. Top notes of dry and buttery florals, potpourri, and plumeria, along with Fuji apple and pomelo, emerge. These are rapidly followed by allspice, clove, fresh dill, and a hint of chili pepper. Base notes of vanilla taffy, suede, and charred oak with a touch of tobacco and a hint of peanut shells permeate the entire experience. Sweet and spicy on the tongue with some unusual bitterness and a bit of tang. Typical bourbon sweetness, dark corn syrup, candied apple, and a bit of peanut brittle are mingled with bitter herbs, cayenne, cinnamon, and tangy citrus akin to orange. The body is adequate, with a semi-thin mouthfeel. In the glass, it displays quick legs that are inconsistent at best and leave only a few scattered droplets. The finish is mildly smoky and oaky, with soft tannins and a trace of copper-tinged sweetness that lingers in the form of apple skins, dried cherries, vanilla extract, and just a bit of cocoa nib. Nose: 9 Palate: 8 Body: 6 Finish: 9

Nose: Reminiscent of a candy bar that isn't excessively sweet. Vanilla, nougat, caramel, honey-roasted peanuts, and a touch of walnut. Underlying these are seasoned oak, cinnamon, and clove. Palate: Medium-low viscosity. A pleasant balance of sweetness and mild spice. Flavors include caramel, vanilla, and honey-roasted peanuts with hints of black pepper, soft tannic oak, and clove. Finish: Relatively short, dominated by soft oak tannins and clove. Summary: As someone who dislikes overly sweet bourbon, this one is ideal. Particularly suited for summer. Affordable, easy to drink, yet possesses enough complexity to remain engaging. If you're seeking a new everyday option and haven't tried this, you won't be disappointed.

To me, the aroma was sweet. I detected a peanut butter note that reminded me of a Reese’s peanut butter cup. The spice that emerged with my initial sips took me by surprise. It was smoky and intensely cinnamon-like, similar to a stick of Big Red. I was initially inclined to give it a lower rating, but as it sat and opened up, the neat pour became more appealing. While I typically choose a rye for most of my cocktails, I believe this would also make a suitable foundation. It grew sweeter, and the spice softened somewhat. It possesses a pleasing, lengthy finish that improved the more I consumed it. I plan to try it with a large ice cube next time to observe how the flavor evolves.

For $20, you can't go wrong considering the price. It surpasses other bourbons in a similar price range and could even compete with slightly more expensive bourbons I've tried. It's usually my go-to because it's cheaper, and I typically don't have much cash left for higher-end bottles, so this suffices until payday. I usually keep it in the freezer and add one ice cube when I pour a couple of fingers into a glass; that's all I need. I detect hints of brown sugar, vanilla, some spice, and a subtle lingering woody finish. A solid bourbon at a great price.