Heaven's Door Redbreast Master Blenders' Edition

The aroma begins with rich butterscotch caramel, followed by notes of chocolate-covered raisins, cherries jubilee, caramelized white peaches, and candied orange peel, then peanut brittle, light barrel spices like cloves, cinnamon, ginger, nutmeg, leather, and polished mahogany, with a moderate ethanol burn. The taste has a viscous texture, starting with rich caramel and fruits such as figs, sour cherries, orange zest, and lemon meringue, followed by peanut brittle and bubble gum before a moderate pepper spice appears mid-palate, slowly fading to reveal dark chocolate and light barrel spices of ginger, cloves, nutmeg, leather, and polished mahogany, with a moderate ethanol burn. The finish is long, featuring chocolate-covered raisins, orange push-pop, peanut brittle, gingerbread cookies, a hint of spice, leather, and polished mahogany. This is an absolute masterpiece, successfully merging bourbon, Irish whiskey, and subtle sherry characteristics to create a balanced and intricate spirit. From the first whiff, you're greeted with upfront bourbon notes, but you can tell something is different, with the Irish whiskey adding a subtle lightness to the typical bourbon profile. The taste mirrors the aroma, with bourbon notes blending harmoniously with unique Irish characteristics until the spiciness I associate with Redbreast 12 Cask Strength appears in a milder form mid-palate, then fades to reveal some sherry influence with dark chocolate and balanced wood. It concludes with all those wonderful bourbon, Irish, and light sherry notes that linger and continue to reveal additional flavors for minutes after each sip. These cost $100, which may seem steep for a 10-year bourbon, but it achieves greater complexity and depth than their $500 Heaven's Door Bootleg Series Volume 2, which was a 15-year bourbon aged in older rum casks. If you appreciate bourbon and Irish whiskey, you'll want to get one of these before they're gone, as I bought two based solely on a review from a friend and wish I had purchased more. Many thanks to my friend for bringing this to my attention; I never would have bought it otherwise and would have missed out on this incredible whiskey.

Rating: 17/23 Nose: Light and somewhat tart. A bit of woodiness emerges, but it remains light. A more earthy funk develops from the wood. Notes of dried granny smith apple chips are present. Palate: Wood, spices, and a touch dusty. It's lighter than I'd have predicted based on the aroma, followed by a slight oiliness and some sweet, light fruits, including plenty of apples. Light vanilla and caramel sweetness are also detected, along with a hint of rye spice. It's not as light as I.W. Harper 15, but not as full-bodied as George Dickel Bottled In Bond or Resilient 15 Barrel #124. This seems more complex and aged than Russell's Reserve 10; Russell's is richer, and I wouldn't consider it very rich. A touch of rye tartness reminds me of Belle Meade Reserve, but I prefer the Belle Meade. Finish: Numbing wood spice with some dustiness and fruit notes layered with vanilla, though less sweet and tart than before. It has a long duration, showcasing the maturity. Some papery vanilla notes carry through the extended finish. - Conclusion - This strikes me as less impressive than Resilient Barrel #124 and more comparable to the initial release of George Dickel Bottled In Bond, but superior to Russell's Reserve 10 and I.W. Harper 15. There's considerable complexity here and it's quite good, but it often feels like a conflict between the mature bourbon and the fruity, tart finishing cask. I'm considering a score between 15 and 17. It might reach an 18 at times, but I'd generally choose Wild Turkey Rare Breed over this. The unfortunate aspect is the great complexity is somewhat undermined by the imperfect integration. I'd be interested to see how a half-full bottle left on my shelf for a year or two would develop; my guess is it would significantly improve. I'm settling on a 17 for now. Trying this was enjoyable and it was certainly tasty, but it didn't quite meet my expectations. Thank you to a friend for the sample!

Nose: Warm corn, charred wood, deep red fruit, an autumn orchard (withering leaves and fresh produce), and mineral/vitamin notes. There's a slight alcohol burn. Swirling vigorously releases caramel, toffee, and buttery corn. P: Sweet corn, browned oak, vanilla, and red fruit. It's very spicy, reminiscent of a potent bourbon combined with the spice of an Irish pot still – like an aggressive cinnamon candy barely held in check by mellow baking spices. A substantial caramel/brown sugar note emerges after a few sips, similar to sucking on a Werther's. Butterscotch notes are present too. Lots of rye-like grain and herbaceous elements: mint, tarragon, anise, and others. The finish begins with those herbal notes but shifts back to a sharp heat as the herbs dissipate. A hint of bittersweet dark chocolate appears just before the hot cinnamon candy concludes the experience. I found this rather uninspiring. I had higher expectations for the Redbreast influence. The Irish characteristics are there but seem mostly overwhelmed by the strong bourbon barrel spice of the base spirit. I'm not entirely sure what I anticipated, but I was hoping for some of that signature Redbreast coconut. It's also difficult to fully evaluate as I'm unfamiliar with the Heaven's Door range, having only tried this one. My final thought: I haven't encountered many "finished" whiskies that justify a significant price increase. While I don't know the price of the standard 10 year Heaven's Door, this seems like a bottle that gets a fancy finish, doubles in price, but doesn't quite deliver. Overall, I consider it an acceptable to good bourbon that is overpriced.

A pour received at the right time, which I brought on a ten-day hiking excursion through Utah's National Parks and the Grand Canyon. It was a truly welcome refreshment after descending into the canyon for several days. I'm certain that enjoying this at the canyon's base beside the Colorado River, after a demanding hike, contributed to the positive assessment and score. This is likely among the top five bourbons of the year, and its price is quite reasonable at around $100. It's not excessively sweet, but the nose offers sugared cookies, followed by sweet plums, oranges, and berries on the palate. It's exceptionally well-balanced. I shared a small amount with another hiker at the bottom of the canyon. He set aside his Jim Beam and inquired if he could purchase my entire sample. (I declined – it's all mine!) This demonstrates its quality. Purchase a bottle while it's still priced around $100; you won't be disappointed. Thank you for the treat, which proved to be a much-needed break after a twelve-hour hike down the canyon.

The answer is yes, if you're curious. It tastes like a strong Tennessee whiskey combined with an Irish whiskey. On the palate, you get the full force of the Heaven's Door heat and wood/spice notes. However, as it goes down, the heat fades considerably, revealing the smoothness of Redbreast (likely a Redbreast 12, if I had to guess), with a touch of vanilla. What was intriguing was that these flavors arrived in stages rather than all at once. I had expected a novel and groundbreaking flavor profile, a perfect blend with minimal heat and spice. Instead, it genuinely tastes like bourbon and Irish whiskey were mixed in a barrel and then bottled. I suspect making it at home would yield a similar result. I didn't dislike it, but it's hardly a new, bold direction for whiskey.

About a quarter of the way through the bottle, which has been open for a few days, poured into a Glencairn. On the nose, it's one of the most intricate bourbons I've encountered, with a definite Redbreast influence. I detect notes of walnut, red apple, and butter cookies, alongside classic bourbon characteristics and a touch of funk, which I appreciate. I concur with the professional review regarding the palate: it's full-bodied and rich, with a flavor reminiscent of sweet and salty bread, though not as sweet as I had anticipated. The finish is characterized by a lengthy cinnamon spice and a mild drying sensation on the tongue with each sip, similar to the effect of dark chocolate. I'm thoroughly enjoying this and appreciate having such a distinctive bourbon in my collection. My wife enjoyed the aroma and taste but found the finish too spicy, though she generally prefers Irish whiskey over bourbon.