Legent Bourbon

I'm finishing the last bit of my bottle. I approached this whiskey without much knowledge of its background. That's often a challenge with bourbon, as many narratives stem from clever marketing. At this stage in my exploration, I tend to disregard much of that, trying new expressions based on recommendations from friends, acquaintances, and the occasional stranger with good taste. Alternatively, I select bottles based on an intriguing label, a succinct description, or a colorful display. This one has a rather cool bottle, and its description mentioned the whiskey being finished in wine and sherry casks, making it a likely addition to my collection. This last sample, from a bottle that has been open for several weeks, was enjoyed from a grappa glass. The nose offers an initial impression of caramel and tart wine, followed by milk chocolate-covered cherries. These are the notes I perceive, yet they are presented without excessive sweetness. The overall bouquet is woody and dry, moderately complex, and slightly spicy. On the palate, it starts sweet before quickly drying out, leaving a sweet finish. There's a touch of ginger and black pepper, maintaining a nice balance. Overall, it's an above-average sipper, combining the sweetness of a particular distillery's single barrel offering with a bit of the boldness of another, and the fruitiness of a certain Australian whiskey. The finish is short and clean. This whiskey is slightly thinner than ideal, which prevents it from receiving a perfect score from me. However, it is very pleasant and a good value. Where this whiskey truly excels is in a Manhattan cocktail. It pairs exceptionally well with vermouth. Various brands of vermouth blended beautifully with it. Another bottle will likely join my collection as the weather turns cooler this autumn, when darker spirits become preferable and Manhattans replace Martinis during cocktail hour.

The primary component, when the main review mentions butterscotch, is brown sugar. Crème brûlée also has a hardened brown sugar crust, so that comparison makes sense – not only because of the brown sugar but also due to a pudding-like, custard element in the aroma. However, I don't detect any grapes in the aroma, or any fruitiness or jamminess as suggested in the expert notes. This is not what I anticipated from this bottle. The subtle wine and sherry influence contributes characteristics that play a different role here, comparatively. And yes, this “bourbon” is a little sweet, but only when contrasted with bourbons/whiskeys that are not sweet. Within the category of sweet whiskeys, it might not be what you expect, especially considering its casks. It is well-blended. Nevertheless, it took me half the bottle to begin appreciating this whiskey. I had a gift card for this purchase and was initially set on buying a Four Roses SiB in a specific proof, which likely influenced my early perception. I expected more impact from the wine. I anticipated more elements, but I grew to appreciate this spirit for what it is. It is not a heavily wine-influenced whiskey (which I enjoy), nor is it a sherry bomb – not at all. It's somewhat of a brown sugar bomb… but not in a negative way. Complex baking spices are present along with a touch of vanilla. While drinking, the spice lingers slightly in the throat, and not unpleasantly. It's not intensely spicy, you know? It has a pleasant hint of it, just not like a rye spice. On the finish, you perceive a subtle woodiness (no smoke) and some oak. You could probably fool someone into believing this is a malty whiskey. But it stands on its own, and I've come to appreciate it. I think people dismiss this bottle without giving it a fair try. It definitely has its place in your collection/tasting assortment/shelf. Serve this amber liquid to bourbon-loving friends and don't mention it's a finished whiskey.

I have been eager to try Legent, the bourbon from Beam Suntory that is essentially an American Whiskey with a Japanese technique and collaboration. This one has been aged in wine and sherry casks, and it was made by Fred Noe & Shinji Fukuyo, which should offer you a high level of complexity. It begins in standard bourbon barrels, then it is moved to french wine casks and finished in sherry oak. It has 94 proof (47%abv). On the nose, a proper Bourbon aroma. Bananas, cherries, prunes and coconut. It's like Ferrero's coconut sweets called Raffaello. Beautiful thick caramel. Very complex and rich. On the palate, it is sour and yeasty. It has maraschino cherry notes. Metallic. After a couple of sips, the flavor decreased a bit. Weak vanilla water. Aftertaste is the best part. Long, spicy and sulphuric. Red fruits and spices; it resembles a lot to a rye whiskey. Overall, this is a nice bourbon, with a high floor but a low ceiling. I would be happy to have a bottle of this since I believe it is better than most "normal" bourbons, and the bottle is very attractive. Good flavors and aromas, a nicer finish. My score for it is 85 out of 100.

Legent 47% ABV This whiskey's origin story involves a collaboration between two renowned figures in the whiskey world, Fred Noe and Shinji Fukuyo. Fred Noe is responsible for its creation, while Shinji Fukuyo handles the blending. It's also noteworthy that it undergoes partial finishing in wine and sherry casks. Despite initial skepticism, I found myself thoroughly enjoying this pour. The aroma is pleasant, featuring notes of burnt sugar, a hint of spice, toffee, caramel, and light red fruit. The flavor profile is also excellent, with tastes of burnt brown sugar, cherry, almond, and clove spice. The finish mirrors the taste, with brown sugar and almonds giving way to spice. This possesses characteristics of premium Beam offerings, particularly reminding me of both Baker's and Booker's, but at a lower proof. It was priced at $40, though I've seen it for as low as $35. It offers great value and is highly recommended. Overall Grade: A

I'm not an expert, but I can recognize when individuals are boasting. The presentation of this bottle, with its unusual name and repeated emphasis on the renowned individuals involved in its creation, feels a bit self-congratulatory. However, it was on sale, so I decided to try it. Nose: Slightly acidic, with a prominent wine and oak presence. Palate: The texture feels a bit thin. It's not very sweet. Flavors of Concord grape, leather, and burnt caramel are present. The tastes seem to compete, but this also adds depth. Finish: Moderately long, the clashing flavors eventually harmonize into a slightly bitter yet satisfying conclusion. Perhaps those esteemed creators do know what they're doing. There's definitely something notable here. I'm inclined to dislike it, yet it possesses a quality that can grow on you over time.

Glass: Glencairn, rested 15 minutes. Color: Medium amber. Nose: Dark fruits, with honey or caramel subtly present. Very sweet. Palate: Some oak tannin, a hint of baking spice, and subdued caramel. Not as sweet as the aroma suggests. Finish: Very warming, medium duration. More clove than anything else. Splash: Mild notes of clove and cinnamon emerge with a few drops of water. Overall: 9/10 - This is an excellent pour, and one I'd been eager to sample. At approximately $40, it competes well in a growing market. The aroma is outstanding and the finish is remarkable. It could score a 10 if the palate offered more complexity, but all in all, I'm very satisfied with this purchase.