Thomas S. Moore Port Cask Finished Bourbon

Aroma presents the characteristic port finish. I detect sangria, cane sugar, cedar. This is the best aspect of this drink. Body is where the youthfulness really starts to show. The port finish is present, but the bourbon itself doesn't contribute much flavor. It somewhat resembles sangria with vodka added. There are some woody notes and possibly caramel, but not much else. Finish is intensely hot. It burns all over your tongue and lips without adding any justifiable flavor or complexity. Clove and cinnamon are present, but it's mostly just heat. There's also a metallic aftertaste that makes your mouth feel like it's full of pennies. I genuinely wished I liked this more. I mean, it has a horse on it. How many bourbons with horses on the bottle are not good? Unfortunately, it's too expensive to be worth a place on my shelf right now, as I would choose Isaac Bowman or Angel’s Envy over this every time (and they're less expensive). I appreciate how they incorporated the port finish (this can be done poorly, resulting in an overly sweet taste), but the underlying bourbon here is simply not good enough. However, I remain interested in future products from this company, as I believe they understand the art of finishing.

Thomas S. Moore Kentucky Straight Bourbon Finished in Port Casks, 49.45% ABV, Non-Chill Filtered, Natural Color Barton 1792 Distillery crafts this bourbon using its high rye mash bill, aged for 5-7 years in new charred oak barrels. Subsequently, the whiskey undergoes an "extended" finishing period in secondary casks. While finishes typically last months, this whiskey is matured in wine casks for 2-5 years. The aroma is very pleasing, with notes of corn husk, musty dried red fruit, sweet baking spices, vanilla, and cinnamon. The taste is quite intense initially, with alcohol burn and dried red fruits dominating. Adding water reduces the alcohol burn, revealing pleasant flavors of caramelized brown sugar, and musty corn and fruitcake. The port influence is evident and works well, complemented by oak, vanilla, and cinnamon. It's a highly enjoyable experience. The finish is long, primarily featuring baking spices. I was uncertain about these bottlings when I acquired them. I generally enjoy port finishes in scotch whisky, but outside of that category, port finishes have been inconsistent for me. This one, however, is a success. I believe I paid around $70, and I have no regrets about the purchase. This bourbon delivered excellent results. Overall Rating: B (Good)

Neat. Sample. I recently tried the Cab version and was not impressed. I will approach this Pinot with an open mind. I want this to be viewed on its own merits, but the initial impression is much stronger than the Cab. Plums and grapes are really coming through. Maple syrup. The banana nut bread is noticeable but less intense. Now I'm getting cherry. Honey. Cinnamon and vanilla frosting. Graham crackers. Now I'm getting apple. Just wonderful fruit notes from every direction. Mouthfeel is weak. This was also the most disappointing aspect of the Cab. It has many good flavors, though. The finish is a bit weak as well. Starting at the top, it's all vanilla and banana pudding on the tongue. Mid-palate, it deepens into banana nut bread. I also detect apple above that. The finish brings in the plums and grapes but is dominated by the banana nut bread. The finish on the Cab was stronger, despite everything else being better here. Overall, this is not something I will purchase after this sample. It's too costly for what it offers.

The bottle is aesthetically pleasing – tall and slender, though somewhat top-heavy and unstable – and the liquid inside is a deep auburn color with rather thin legs. Nose: Light notes of cherries, light brown sugar, and a hint of malt. Palate: Flavors of cherries, dried fruit, and burnt sugar are present, followed by a surprising burst of ethanol, which is unexpected for a spirit with a Port barrel finish. Although rich, the mouthfeel is thin and light. The finish is neither long nor particularly spicy, despite the high rye mashbill. It offers some fruit, spice, and oak, but concludes in a dry, rather concentrated manner with a slight lingering sourness. Adding ice softens the flavors and eliminates the ethanol intensity, making it more approachable, though this is a matter of personal preference. Further reflection and experience are needed to provide a more complete assessment. After a month, the initial assessment remains largely the same. The aroma might be the most appealing aspect of this decent spirit. Ice does moderate the ethanol on the palate. The finish seems even thinner, though some rye spice is detectable. It's a commendable Port-barreled bourbon, but its price point exceeds that of comparable alternatives.

NOSE: Mildly musty dried dark fruit, oak, citrus zest, cinnamon-forward baking spice, hazelnuts, and a hint of cocoa and vanilla custard. The warm and dark aroma is elegant and inviting; I'm enjoying just smelling this. PALATE: Oak, dried dark fruit, leather, baking spice, hazelnuts, citrus peel, cinnamon-forward baking spice, graham cracker, and toffee. Denser and deeper than the aroma, the palate of the Thomas S. Moore Bourbon Port Casks is a dark and lovely experience. FINISH: Medium-long -> Dark fruit, oak, copper, and a light spiced fade that resolves into roasted nuts.

Aroma: Very fruity. Reminds me of a richer Angel's Envy. Notes of dark apricots. Palate: Significant wine presence. Tannins are definitely present alongside the spice. The 'extended cask finish' noted on the label is evident. However, the spice tends to dominate. Finish: Dry and fruity. Lasts a medium-short time. Overall: Decent, but not amazing initially. Will let it sit and develop.