William Larue Weller Bourbon (Fall 2016)

A birthday free pour! And what better way to feel young than exploring new spirits? I've been venturing beyond scotch into bourbons. I'm really digging some naturally strong Michter's and Four Roses, which are already pricey sips. The bartender, upon hearing it's my birthday, offers a complimentary pour of "their most sought-after and rarest whiskey." Whatever, just trying to make me feel special, right? Later, I discover this is more elusive than Pappy, considered superior by many experts, and fetching up to $890 from some online retailers. Astonishing. AROMA: Quite possibly the finest bourbon aroma I've encountered. It's incredibly rich, like a bakery, with a sweet and spiced character (not your average sugary sweetness). Most bourbons aim for a perfect corn syrup profile; this one avoids that entirely. It offers brown sugar, dark chocolate with cherry syrup, cloves, nutmeg, and cinnamon atop a French baguette. The substantial 67.7% ABV contains the scents, though aromas are detectable even from two feet away, promising an explosion with a little water. TASTE: A thick, hot caramel. Molten macaroons. The sweetness and heat are almost overwhelming. The alcohol dries the mouth initially, despite the rich sweetness. This shifts to a milder tartness of grape and strawberry preserves. Salivation kicks in after about ten seconds. AFTERTASTE: Lingering baking spices and Dr. Pepper notes persist. The finish is extended. The liquid has a resinous, mouth-coating quality. As the intensity fades, subtle notes of vanilla American oak and hints of coconut oil, unusual yeast proteins, and sourdough tang emerge. WITH WATER: I took one sip neat, then added nearly half water by volume. Even diluted, it retains a strong alcoholic presence. Candied fruit aromas become vibrant and prominent. The sweetness transforms from brown sugar to a more honeycomb-like profile. The taste becomes fruitier, reminiscent of Juicy Fruit gum, but balanced by tartness. The oak influence appears sooner. The neat spirit presented tightly integrated flavors that are released with water. I suggest experiencing it both ways. FINAL THOUGHTS: I spent considerable time with this dram and enjoyed the process. Ultimately, the Michter's Toasted Barrel I had earlier suited my palate better, but this deserves admiration for its potent impact. It lacks the full fruity spectrum and salinity of fine Scotch, but compensates with an intense sweetness. What's a reasonable price? I'd consider buying it around $150, not the >$500 prices seen online. SCORE: 89/100.

$25 for a one-ounce serving. Incredible! The nose was powerfully fragrant with brown sugar and sweet cherry notes. If I thought the nose was intense, the taste hit me like a freight train. Truly bold and robust on the palate, featuring spicy, oaky, nutty, cherry notes alongside that sweet brown sugar. The finish delivered a satisfyingly warm burn. Definitely worth the price.

Likely my top pick among all I've sampled. It perfectly suits my preferences: brown sugar, oak, dark fruits, some chocolate-covered nuts with a hint of toffee. And at this proof, its smoothness is astonishing. A pleasant tingle, but refined. No water or ice used.

From a bottle, served neat at Monk's in Purcellville, a gift from Matt the Lion (a steep $83!). This is a massive spirit with a multitude of flavors mingling. It's delightful, despite the intense heat. Superb after eating BBQ. A rare find, one I must revisit.

I have a bottle, feeling very thankful/fortunate. The nose is by far the best; the taste is as beautiful as the smell, with so much complexity. I was concerned I'd be underwhelmed based on all the hype. Nope, it's my favorite so far. This is the genuine article.

Robust, potent, full-bodied, with hints of cherry and fig at the edges, along with a touch of orange oil and caramel cake. Syrupy and warming. The aroma is quite alcoholic; a few drops of water significantly improved it. Rather sharp and not as refined as EC18.