Spirits Of French Lick Lee W. Sinclair 4 Grain Bourbon

Note: The image shows the 2016 edition at 56.1%. Mine is undated and bottled-in-bond (50%). I work in construction. We have slow and busy seasons. During the slow times, I often have more time than sense, leading me to do strange things like try a new whiskey daily. During the busy season, I'm lucky to log in once a month. So, if I have an overwhelming urge to review a whiskey in June, it means it's either amazing or terrible. There's no in-between today. Background: A sales representative at my local liquor store told me this whiskey could be revolutionary, as it was recommended by someone they called “Whiskey Jesus or whatever.” I've personally encountered “Shoe Jesus,” “Carnie Jesus,” and “Toubab Krewe Jesus.” The first one helped my shin splints, and the last one flirted with my date. I still have no clue who Whiskey Jesus is, but I certainly bought two bottles of this bourbon on the spot. The aroma alone suggests this whiskey is going to be bad. Some whiskeys smell and taste as if they've been aged in lead barrels, run through a Diesel engine, and then filtered through driveway pebbles. It's the taste of the word "contamination" if you were to lick it in the dictionary. Setting that aside from the nose, there are notes of raspberries, lemon, sugar, and honey. Gingersnaps. The other aromas are interesting, but again, this whiskey is going to be bad. There's no way to ignore that characteristic in the body. The body is reminiscent of things I licked as a child when my parents weren't watching. It's industrial. Exactly as I anticipated. It's difficult to get past, but possibly sugar, caramel, and tea leaves. It genuinely tastes like someone cleaned a dirty penny with my whiskey. The finish is caramel and lemon. Very mild. It provides a very low buzz. I didn't want to disagree with Whiskey Jesus. That seems like being on the wrong side of whiskey history. But this is bad. And it's disappointing because elements of it suggest some talent in the production process. Add this to my ongoing list: Journeyman Woodinville Lee W. Sinclair There genuinely seems to be something wrong with those distilleries. I don't believe they lack talent, but I suspect they are using compromised raw materials. Whether it's the barrels, water sources, machinery, or something else, it's painful to compare these $40-$50 offerings with the bottom-shelf options from producers who know what they're doing, like Heaven Hill or Wild Turkey. I'd rather drink those neat than this, and you can't even mix with this stuff without ruining your cocktail. If anyone understands what I'm referring to and can explain that strange quality, I'd be eager to hear it.

Nose: Gently sweet and welcoming. It leans heavily toward the mash, more so than a typical bourbon. The grain and yeast character dominate over the usual barrel notes. Malted wheat, toasted oats, soft corn, tupelo honey, maple syrup, light brown sugar, buttery crusty bread, cardamom, ginger, a touch of nutmeg. A faint note of peach and baked apples with cinnamon. Strawberries resting on greens. Cola and sassafras. Mint. This bourbon improves with time in the glass, revealing new delights each minute. Its core has a richness like a dense, sweet molasses cake, inviting deeper exploration. The aromas are harmoniously layered, with nothing out of sync. Moving around the glass's edge, from top to bottom, side to side, reveals fruity esters evolving into grain and cereal notes. Palate: The 100 proof delivers an unexpected creaminess, with a mouthfeel akin to brandy, coating the palate luxuriously. Honey leads, followed by brown sugar and rich bread. The bread evokes a French country baker. Apple turnovers. The flavors build to a peak on the swallow. Peaches with candied ginger and white pepper spices erupt at the back of the throat. The proof returns with a warm, pleasant reminder of its 100 proof strength. A hint of candy corn flits about, along with a splash of cherry that suggests Kirsch. Finish: Extended and spicy, featuring a wisp of mint, orange cream, and pickled ginger. It's welcome to linger. This is a superb demonstration of the distiller's craft. Well-executed craft bourbon. It's highly drinkable and accessible, yet offers layers of complexity for those seeking them. This is why Craft Whiskey reigns supreme. It serves as both a daily sipper and a companion for contemplative evenings.

*I'm not skilled at describing aromas or all the specific notes, but here are my impressions* I'm a big supporter of 4-grain whiskeys. This particular one is good for those who already enjoy them, but I wouldn't suggest it as an introduction to the category. The aroma is sweet, but the initial taste is dominated by corn. The finish brings out the sweetness from the wheat. There's a subtle warmth at the end. I keep this on hand for when I want a lighter-tasting bourbon.

I'm really enjoying this... it has warm caramel notes with a subtle smoky finish. Or perhaps that's the cigar? It was a sunny day, and the two complemented each other well. A wonderful drink served over ice. Recommended.

As stated, it's grain-forward. It's very easy to drink with a pleasant, smooth mouthfeel. It doesn't have a lot of spice, but it still packs a lot of flavor. I found it in Indy for $35. Excellent for a 2-year-old spirit.

The nose is mostly spice with a little smoke. The taste has a lot of barrel spice and black pepper; after that fades, there's a dark fruit, almost raisin, flavor on the finish.