Kings County Barrel Strength Straight Bourbon

Rating: 13/23. I recently sampled another barrel strength offering from Kings County, so I'm curious to see how this one compares. The previous one was 3 years old, while this one's age is unknown. That one was also from a single barrel, but I assume this one is not, despite the precise proof. Nose: The aroma is rich, yet softer and more gradually layered than in other Kings County bourbons I've experienced. It progresses from wood to chocolate to caramel to sweet corn. The balance is quite nice. I also detect a hint of mild baking spices. Among the three Kings County bourbons I've tried, the aroma here most resembles Garrison Brothers. Palate: Alright, this palate is rougher and less rich than the aroma suggested. A bit of a letdown there. It's quite woody, with abundant sawdust and overly steeped tea tannins. There's some corn here and there, and a significant burn. The burn isn't solely due to harshness, which is good, but it's much more pronounced than I anticipated. I get occasional hints of baking spice, but it offers little solace. The palate is mostly burn and sawdust. There is some dark chocolate in places, but it's insufficient to compensate for the shortcomings. Finish: The finish does reveal more dark chocolate. The tea notes become even more pronounced, but the tannins do diminish somewhat. Conclusion: My expectations were high based on the aroma, but the palate failed to deliver. The Drammers Club definitely selected one of the superior Kings County barrels. This is more in line with what I'd anticipate from a barrel proof offering after trying the regular version. This is certainly not a 15. I had hoped it might be a 14, but I'm not even sure it reaches that mark. It might be the same 13 as the diluted version. Or perhaps even lower? The moment it enters my mouth, the richness is far superior to anything from the diluted version. Then it begins to burn and exhibit alcohol flavor. I believe it's definitely in the 12 to 14 range, with 13 to 14 being most probable. Okay, so I diluted this to approximately 45% to compare it with the other one, and I find that the two are similarly smooth, but this one possesses more richness while the other is sweeter. It's not a significant difference, but it's there. If anything, I favor this one slightly at the lower proof, so it can't be a 12. There are considerably more tannins in this now, though (along with more chocolate), and tasting it, I immediately feel that the lower proof is an improvement. Considering this, I'm assigning it a 13.

The nose begins with a rich, freshly baked chocolate pecan pie with a slightly burnt crust, followed by fresh oranges and cherry chutney. It transitions to barrel spices like cloves, nutmeg, leather, and flour, with a strong alcohol burn. The taste has a rich mouthfeel, starting with that pecan pie, then orange and cherry fruit. This is quickly interrupted by a strong tannic bitterness mixed with raw flour, black tea, and wet wood, which dominates the rest of the drink with a high alcohol burn. The finish is medium length with pure bitter dark chocolate, burnt pie crust, and cherry-flavored cough syrup. This seemed promising initially with its rich aroma and a profile similar to a whiskey baked by the Texas sun. However, the taste only offers a brief hint of those flavors before the very tannic notes overwhelm the rest of the drink. These are apparently selling for $100, which is an easy pass. A side-by-side comparison with a Jack Daniels Barrel Proof Single Barrel showed that the Jack is a much better whiskey at just $70, offering a rich barrel proof experience with balanced flavors that don't lean towards high tannic bitterness. Many thanks to a friend for the sample.

I was drawn to the plain bottle design and the buzz from other local whisky fans. The dark color is unusual for a whisky only 3 years old, but this is likely due to the very small barrels this whisky is aged in. It's more complex than enjoyable; the palate is bold, oscillating between sweet and savory. The distinct notes of baked pear, anise, and orange were pleasant, but many odd notes like crushed wet leaves detract from the drink. It opens up nicely with a little water or ice, but too much and it just tastes like barrel and leaves. It initially resembles Balcone's Single Malt and is pleasant, but not quite as well-structured, still an interesting pour. Aroma: Candied orange, caramel, dates, & warm leather Flavor: Lime zest, baked pear, brown sugar, charred oak, overripe apple, & anise Aftertaste: oak, honey graham, & damp vegetation Body: Medium-high & round

Seelbachs select. Potent alcohol content, but it's not overpowering. Initially, cherry syrup and black licorice are on the tongue, but it transforms with added water, revealing graham cracker and peanut, plus coriander, cherry, and a lengthy finish that isn't overly sweet. Impressive for its high proof.

I included this in a blind comparison with other full proof bourbons and was surprised when it came out on top. Brown sugar and fruit on the nose with a long finish and notes of pear and cinnamon, a lengthy finish with a reasonable burn. I hope more people try this one.

Although this spirit has a high alcohol content, it's a pleasure to drink. It's highly complex, featuring the vanilla, butterscotch, and caramel characteristics of the best wheated whiskeys. Sip it slowly, savor it, and make it last.