Peg Leg Porker Tennessee Straight Bourbon

I have to dedicate this one to a friend. A few months ago, I got a certain bourbon because I had high hopes from the mesquite charcoal mellowing. It was apparent in the flavor profile, but not as much as I was hoping. It was a friend who recommended this bourbon because it had an abundance of that charred BBQ flavor I was after, and they were right. I've had this bourbon for a couple months now and I absolutely adore it. Sure, the bourbon base that was sourced is nothing terribly special, but what the people at this BBQ joint have done with this whiskey is amazing. This place is a BBQ joint in Nashville, TN that, in my opinion, has the best ribs (it has to be the dry ribs) in the country. The pit master uses hickory wood exclusively to smoke the meat for the restaurant. They then take the burned-down hickory charcoals from their BBQ pit to create the extremely char-heavy flavor profile of this bourbon. I lived in Nashville for over 4 years and saw this bourbon on the shelves multiple times. I never gave it a second glance thinking it was for publicity for the restaurant and that there was nothing unique about it. That was a HUGE mistake. If I had taken the time to read the back label or do research, I would've made sure to have a bottle on hand no matter what. It's too late, however, now that I live in a state where this is currently not sold. Every time I go to Nashville though, I am always sure to pick up a bottle of this or the 8 year old (this particular one is a blend of 4-6 years). I will review the 8 year old soon. This one, however, for the $30-40 price, is absolutely worth every penny. That BBQ char is the prevailing flavor and for someone like me (a lover of smoked meat and bourbon), it's about near perfect for a bourbon. Now, it's not smoky, it's just very charred and I like that because you can actually taste the hickory notes rather than just the creosote aspect of smoked whiskeys. If you are ever in Nashville and you like good BBQ, you need to go to this restaurant and order the dry ribs. Not only are they fantastic, but you will pick up the incredible hickory flavor that is found in this incredible creation of a whiskey.

Peg Leg Porker is sourced from Dickel and, according to the company's founder, doesn't undergo the Lincoln County Process before aging. After blending, it's filtered through Hickory Charcoal made at the Nashville BBQ restaurant of the same name, owned by Carey Bringle. As someone from North Carolina, I appreciate good smoked pork BBQ. Let's see how it tastes. NOSE: Upon opening the bottle, the characteristic Dickel aroma is immediately apparent, enhanced by Hickory Smoke. It's like sipping Dickel 12 outdoors while tending to the smoker. When poured into my Glencairn, it has the color of lightly stained Cherry Wood. The initial aroma is Corn and Hickory Smoked Meat. For cigar enthusiasts, it evokes a Kentucky Fire Cured Cigar. There are also notes of Fresh Mint Leaves and Vanilla. I couldn't identify one particular scent until I read another review. That reviewer perfectly described it as the smell when you open those movie theater boxes of Sweet Tarts. This starts out simple but develops over time. THIS is what I anticipated from Longbranch. NEAT: It's light and thin, yet also oily and buttery. The initial taste is Sweet Mint and Vanilla. The mid-palate features wood-influenced notes of charred Oak and Hickory. Smoked Pork appears towards the end. There's a mild Black Pepper taste and tingle, with a touch of Astringency. The finish has minimal to no burn, leaving behind a coating of Light Vanilla and Ash. SPLASH: Adding a small amount of water intensifies the Vanilla and Hickory Smoke on the palate but doesn't significantly alter the nose. VERDICT: I absolutely loved this! As a dedicated fan of Cascade Hollow and a lover of good BBQ, this was the perfect combination for me. It was fascinating to experience Dickel without the LCP, and the Hickory Charcoal filtration is evident in the final product. It's akin to 'MURICAN PEAT. The Hickory had the effect on this spirit that I wished the Mesquite filtration had on Longbranch. If I had to find a minor flaw, perhaps I'd prefer a slightly higher proof? Otherwise, it earns an enthusiastic 4!

Pours an orange-gold color. Leaves blotches rather than legs inside the glass. The nose is drier smoke than typical, though not as much as I was led to believe. It has a nutty aroma, reminiscent of the inside of a peanut butter jar. Barrel spice is present but secondary. The heat of red pepper flakes is more noticeable than any barbecue smoke. It's a dry, prickly heat, and there's a lot of it. The barrel spices emerge here, blending with candied orange slices, mixed fruit peel, and potpourri, with star anise/fennel. A second wave of bitter chocolate and burnt molasses. More of that peanut butter character appears in the flavor. Finishes with smoky ash, tobacco leaf, sawdust, and cinnamon/rye. Barrel spices, citrus rind, and mint leaf. Black tea, black licorice, and root beer barrel candy. Dark chocolate. Most of the heat in this comes not from the smoke (though there is that) nor the proof, but from the red pepper. The smoke is charcoal smoke, not the meaty smoke of an Islay Scotch, say. Lots of complexity with spice, dark chocolate, candied fruits and orange peel.

Initially, the impression is of mild spice with a sharp note. Allowing it a few minutes to breathe reveals complexity. After the allspice and acetone notes, more delicate fruit esters emerge: pink berries, peaches, pomegranate rind, green banana peel, and almost a pineapple hint. The scent is perfumed with those fruity top notes, elusive vanilla caramel peanut brittle and honey heart notes, and a woody base of creamy cedar. The taste is spicy and sweet, with a kick of hot cinnamon and cracked pepper. Much more vanilla caramel on the palate, reminiscent of candy corn, followed by citrus and underripe strawberries and raspberries. Medium body, with an almost fluffy texture. Like the character on the label, the spirit dissipates quickly. The finish is gentle and warming, though a little brief. Cherry pie, a sprig of mint, malted milk balls, raisins, more creamy wood, and just a trace of tobacco. Aroma: 7 Taste: 8 Body: 7 Finish: 7

Pale golden straw color with moderate viscosity. Nose shows light caramel and fresh oak and a hit of ethanol. faintly grassy (not unpleasant) and a fresh cardboard box note. Mostly sweet throughout, its got a short to medium finish with minimal complexity. Creamed corn and a slightly bitter and dry woodiness. Hints of milk chocolate. As expected for a 3-4 yr bourbon, neither good nor bad.

Gentle nose. The spice is prominent initially, bringing a strong peppery flavor with a hint of cinnamon. The burn fades quickly and it finishes well with an ice cube. Ice enhances the woody and oak notes. It's decent overall and worth buying again.