Four Roses The Ten Recipe Tasting Experience

A heads-up - this is quite possibly the most extensive review and set of tasting notes I've ever put together. I recall around the summer months, I heard about these Four Roses tasting kits arriving at some of my preferred liquor stores. Honestly, I didn't pay much attention then as store picks aren't really my thing. However, last month Four Roses declared they'd be releasing all ten single barrel recipes, with three at a time, over three years. Four Roses Single Barrel OBSV (the current Single Barrel that's been available for a long time) has been a long-time favorite. Easy to find, reasonably priced, and delicious. I still believe there's no better bourbon under $50. That said, I'm incredibly eager to try every recipe. With this tasting kit, I'll know precisely which of the ten Single Barrel releases I want to grab before they hit the shelves. Therefore, with so many samples, I'll simplify my format using the following: Recipe Name (Anticipated Release, if Available) [Four Roses Description] Nose Palate Finish [Rating out of 5] At the end, I'll sum up all the ratings, divide by ten, and give this entire tasting kit an average score out of 5. These will be reviewed in the order they are numbered in the tasting kit. Four Roses has already announced the first batch drops early 2025. 1 - OBSV (Available now) [Delicate Fruit and Rye] Nose - This nose is a bit drier and more tannic than the standard 100 proof single barrel. Beneath that are sweet caramel and vanilla with apricots and tannic oak. A perfect balance of sweet, tannic, and fruity. Palate - It starts sweet with a thick mouthfeel. Caramel and vanilla introduce this taste, and actually, this 104 proof version feels a bit more viscous than their standard 100 proof single barrel. The middle of the taste brings out the rye profile with tannic oak and some tingly cinnamon. A very subtle hint of fruit, perhaps that apricot from the nose. Finish - Vanilla gently drifts in the background, taking a backseat to tannins and spice. Black tea and green peppercorn. At this proof, the finish is long and satisfying. Significantly drier than what I'm accustomed to with the standard 100 proof bottling. [Rating - 4.25 of 5] 2 - OBSK [Rye and Baking Spice] Nose - Extremely dry, herbaceous, and spicy. You can instantly tell this is a high rye recipe. Oak and baking spice dominate the aroma. Deeper in the nose is some dark cocoa powder, but it's hard to smell anything past the tannic oak and baking spices here. Palate - First off, there's a surprisingly subtle sweet and tart dark cherry note that I didn't anticipate from the nose alone. Tannic oak and cinnamon make the mouth tingle, along with that dark cocoa powder. That cherry, present at the start of the taste, makes a strong, tart reappearance towards the end, leading into the finish. Finish - As the cherry's tartness fades, you're left with a very viscous mouthfeel and some tongue-tingling cinnamon. Bittersweet dark chocolate blends with the tartness and spice, creating a super long-lasting and interesting finish. [Rating - 3.0 of 5] 3 - OBSO [Rich Fruit and Spice] Nose - This recipe will likely be the most similar to their tried-and-true OBSV. Creamy vanilla and caramel set the stage for some bright, ripe cherry and raspberry. There's just a touch of tannic oak to cut through the sweetness and fruit. Of all the recipes I've tried so far, this is the most "classic bourbon." Palate - The start of the taste is sweet and fruity. Vanilla and caramel with some cherry and raspberry swimming in simple syrup. But then it turns tannic and spicy halfway through. Cinnamon, black peppercorn, leather, and black tea take over the latter half of the taste. This particular recipe covers the full spectrum of flavors. Finish - Some lingering tartness and sweetness from the berries on the palate. As that fades, tannic oak, leather, and a little bit of cinnamon round out the finish. [Rating - 4.0 of 5] 4 - OBSQ [Rye and Slightly Floral] Nose - A really interesting nose; it almost doesn't smell like bourbon. Licorice, baking spices, and a bit of tart raspberry create an aroma so unique I genuinely can't recall smelling it on other bourbons. There's just a little oak to remind you it is, in fact, bourbon. Palate - Vanilla and tart raspberry kick off the taste. Caramel joins the mix a bit later, but as the taste progresses, things become decidedly more tannic and dry. Tingly cinnamon, leather, and tannic black tea leaves dominate the latter half of the taste and indeed carry that character into the finish. Finish - In a word: dry and spicy. The rye in the mash bill is very evident on this finish. As the tart fruit from the palate fades, that tannic oak and spicy cinnamon take center stage, then fade to a smooth and pleasant finish. [Rating - 3.75 of 5] 5 - OBSF (Available Early 2025) [Delicate Rye and Mint] Nose - Immediately, a very noticeable deep, dark cherry. It's a sweet, brandied type of cherry. Thick molasses and honey with an underlying tannic hit of oak and herbaceous mint leaf. Palate - Wow, the description "Rye and Mint" is pretty accurate. But throughout the taste is a very thick, viscous mouthfeel. Super heavy and tongue-coating. The taste starts with intense overripe cherries and raspberries. But because of the viscous mouthfeel, it's almost... syrupy? The taste dries out almost immediately upon swallowing. Herbaceous mint and tannic oak rush to the forefront, really filling all your senses with typical rye flavors and oak spice. Finish - Your tongue is left a bit tingly from the viscosity and overwhelmingly tannic palate. There's some tingling peppercorn that wasn't immediately apparent on the palate. Although there's some tart cherry, it really tastes like the aftertaste of a sour, underripe cherry. The finish is dry and tannic. Oak, mint leaf, and rye spice linger for a very, very long time. [Rating - 2.75 of 5] 6 - OESV [Delicate Fruit and Caramel] Nose - This has the sweetest nose. Honey, caramel, and vanilla create a creamy base for the accompanying scents. A little oak adds just the slightest tannic hint. The fruit component isn't berry this time; it's more apricot and pear. Palate - A very gentle and sweet start to the taste. Creamy vanilla and caramel coat the tongue, and this particular recipe has a very viscous mouthfeel. Some dried apricots and overripe pear add a fruit component, but it's very much just a background note. The latter half of the taste turns a bit drier with oak, bittersweet dark chocolate, and just a tiny bit of spicy cinnamon. Finish - That tannic, spicy latter half of the taste transitions smoothly into the finish. Now dominated by tannic oak, bittersweet chocolate, and some herbaceous mint leaf. Although this mash bill is low rye, a typical rye characteristic shines through on the finish. [Rating - 4.0 of 5] 7 - OESK (Available Early 2025) [Baking Spice and Light Oak] Nose - Super sweet on this nose. Heavy vanilla with a little licorice. Honey, oak, and some spicy cinnamon. Definitely a mix of sweet and spicy; the tannins play second fiddle here. A welcome change from the OBSF I just tried. Palate - A much softer start compared to the high rye mash bills. Caramel and vanilla are the backdrop to bright, vibrant tart red berries. Tannic oak and baking spices cut through the tart sweetness towards the mid-palate. This recipe is extremely heavy on red fruit, but not in a wine-like way – think more bright, fresh red berries like cranberry and raspberry. Finish - That tartness on the palate carries into the finish. There's drying in the form of oak, but it isn't heavy on herbs like some of the higher rye ones. There's some cinnamon tingle and fizzle that lingers on the finish. Surprisingly not a whole lot of sweetness here, but tart, tannic, and spicy. [Rating - 3.75 of 5] 8 - OESO (Available Early 2025) [Rich Fruit and Vanilla] Nose - A much darker, fruitier nose. Overripe cherry is the star here. Herbaceous mint leaf, dark cocoa powder, and honey mingle together to create a sweet, rye note, which is surprising considering this is a lower rye recipe. Palate - Tannins and fruit are definitely the theme on this palate. Surprisingly, while the overripe cherry is present, it doesn't take center stage. Vanilla custard, very tannic oak, black tea, cinnamon, and licorice lead to a palate that is significantly less sweet than I expected. Finish - Very dry and herbaceous. Oak, leather, mint leaf, cinnamon, and if you search deep enough, a tiny bit of that overripe cherry. [Rating - 3.0 of 5] 9 - OESQ [Delicate Grains and Lightly Floral] Nose - This nose is super different. Black tea with honey, herbal mint, and baking spices. It smells quite tannic, and I don't get much in the way of typical Four Roses sweet aromas. If you really dig deep, there's some honey-roasted peanut and brown sugar there, too. Palate - Tart raspberry kicks off the taste, and in fact, there's pretty noticeable red berry tartness throughout the taste. Especially noticeable in larger sips. As the taste progresses, it definitely dries out, but the tartness remains a component throughout. Tannic oak, herbaceous mint leaf, and dark cocoa powder all push forward on the latter half of the taste, leading to the finish. Finish - Another tannic and spicy finisher, but this one has a significantly more noticeable tongue tingle in the form of green peppercorn and cinnamon. Leather keeps the finish dry through and through. There's a bittersweet note deep into the finish that could be that dark cocoa powder from before. [Rating - 3.5 of 5] 10 - OESF [Light Oak and Mint] Nose - The lower rye mash bill version of OBSF, which was decidedly my least favorite of the ten recipes. But this one lightens up quite a bit compared to its spicier counterpart. Vanilla, caramel, herbaceous mint leaf, some unexpected honey-roasted nuts, and sweet canned pears in the nose, too. Interestingly, this one isn't quite as herb-heavy as the F yeast strain would suggest. Palate - The palate starts soft with caramel and honey and quickly dries out, turning up the spiciness. On the latter half of the palate, some very evident tannic oak, mint leaf, very potent black peppercorn, and cinnamon all overtake the taste, leaving your tongue feeling quite prickly. Finish - The finish stays tannic, but the spice mellows out somewhat. Oak, leather, and some bitter black tea leaf make that finish a bit hard-hitting, albeit quite long. [Rating - 3 of 5] Conclusion - Rather surprisingly, I didn't find any of these selections to be particularly better than their tried-and-true OBSV. However, taste is subjective, and I hope these tasting notes offer just a little insight for those considering splurging on individual Single Barrel bottles as they are released.

Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Bright fruit and some floral notes. Palate: Sweet clove on the tongue, hints of baking spice. Finish: Lingering with moderate heat. Splash: No new aromas emerge. Overall: 7.5/10 - A pleasant recipe, yet it's missing traditional bourbon characteristics like vanilla and cinnamon. A suitable starting point. #2 OBSK Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Caramel and vanilla with some earthy hints. Palate: Cinnamon and baking spice coat the tongue, with a touch of sweet clove. Finish: Lingering with moderate heat. Splash: A dry oak note appears, enhancing the other flavors. Overall: 8.5/10 - This presents more like a classic bourbon, featuring nice clove and oak notes. #3 OBSO Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Banana bread with a sweet honey aroma. Palate: Oak and baking spice. Finish: Brief with moderate heat. Splash: No new aromas emerge. Overall: 6.5/10 - The aroma is fantastic, but it left me wanting more. #4 OBSQ Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Caramel with light fruit and floral hints. Palate: Cinnamon, clove, baking spice. Finish: Moderate length with low heat. Splash: A dry oak note appears, enhancing the other flavors. Overall: 8/10 - It boasts a great aroma and classic bourbon notes on the palate, but the finish prevents a higher score. #5 OBSF Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Butterscotch, caramel, vanilla. Palate: Baking spice and oak, followed by cinnamon and clove. Finish: Moderate length with moderate heat. Splash: No new aromas emerge. Overall: 9/10 - The aroma is amazing, and everything that follows is classic bourbon. Well done! #6 OESV Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Sweet with fruit and floral notes. Palate: Baking spice and clove. Finish: Moderate length with low heat. Splash: No new aromas emerge. Overall: 7/10 - The baking spice and clove notes are pleasant, but it's somewhat one-dimensional compared to the others. #7 OESK Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Vanilla, caramel, toffee. Palate: Baking spice, clove, cinnamon. Finish: Moderate length with moderate heat. Splash: Sweet clove notes become more pronounced. Overall: 8/10 - This captures most of the classic bourbon notes. A longer or hotter finish would be desirable. #8 OESO Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Banana bread with honey and nuts. Palate: Abundant sweet clove and baking spice. Finish: Moderate length with moderate heat. Splash: A subtle minty note emerges. Overall: 9.5/10 - This is incredibly complex and surprising at every turn. Currently my favorite of the set. #9 OESQ Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Caramel and vanilla with some butterscotch hints. Palate: Cinnamon, sweet clove, baking spice. Finish: Lingering with moderate heat. Splash: No new aromas emerge. Overall: 9/10 - It has a great aroma and classic bourbon notes in the palate. So far, the longest finish in the set. #10 OESF Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Butterscotch, toffee, caramel, vanilla. Palate: Clove, baking spice, oak tannins. Finish: Lingering with moderate heat. Splash: A subtle minty note emerges. Overall: 9/10 - Another with classic notes and an excellent finish. Comparable to OESQ. Average of all ten: 8.2 (excluding cost). If these were served at a bar, I'd expect a higher price per pour. At $125 for the collection, it's an enjoyable experiment, though not all recipes are equally good. I would purchase single barrel versions of the superior ones and skip the rest.