Woodford Reserve Bourbon

This bourbon is produced by the Woodford Reserve distillery in Kentucky, owned by the Brown-Forman Corporation, the same company that owns Jack Daniel’s. Brown-Forman acquired the distillery in 1941 when it was known as Labrot & Graham Distillery, and then sold it in 1973 to a farmer, who repurchased it twenty years later. Despite sharing an owner with Jack Daniel’s, Woodford Reserve's production methods differ. Woodford's mash bill consists of 72% corn, 18% rye, and 10% barley malt, giving it a higher rye content than many other bourbons, contributing to a subtly spicy character. The fermentation process is extended to six days, compared to three for other whiskeys. It undergoes triple distillation in the distillery's own copper stills. A smaller portion is column distilled at the Brown-Forman Distillery in Louisville, Kentucky. The spirit's alcohol content is then reduced to no more than 55% by adding water from Glenn’s Creek, the stream supplying the distillery. The new barrels used for aging Woodford are made at Brown Forman Cooperage, which also produces barrels for Jack Daniel’s, allowing the distillery to select optimal barrels for maturation. While the aging period isn't explicitly stated, it's estimated to be around seven years, nearly three years longer than most Jack Daniel’s. Woodford Reserve also has the ability to order barrels built to specific requirements. Woodford Reserve offers a distinct flavor profile of caramel, brown sugar, vanilla, and spices that sets it apart from other bourbons. Information sourced from the Cão Engarrafado website.

Review #7 - Spirit #4 Smelling it after it aired a bit revealed prominent vanilla and honey scents, alongside sweetness and a hint of oak. Drinking it, the elevated alcohol level is noticeable but not unpleasant. Vanilla and honey notes persist, but the oak becomes stronger, joined by a dark chocolate aroma and a touch of peppery spice. Ending is short to medium in length, with a distinct dry, heavy, matte, and leathery taste. Considering my limited experience with this whiskey type, I find it to be a pretty good bourbon. Rating System: 5.0 - Perfect 4.5 - Exceptional 4.0 - Very Good 3.5 - Good 3.0 - Decent 2.5 - Average 2.0 - Below Average 1.5 - Barely Drinkable 1.0 - Undrinkable 0.5 - JB

This bourbon was my introduction to the spirit just over two years ago. Initially, I perceived only ethanol and wouldn't have described it as sweet. My palate has evolved considerably since then. NEAT NOSE: Candy corn, butterscotch, vanilla, honey, and caramel. PALATE: A satisfyingly viscous mouthfeel. All the aromas translate to the palate, with prominent honey and vanilla notes. FINISH: Lingering sweetness of candy corn and vanilla, with a subtle oak undertone. RECOMMENDATION: A great beginner bourbon, well-balanced with good flavor. REPURCHASE?: It makes a good whiskey sour. However, I would opt for the double oaked version over buying this again.

Total Score: 4.0 [English] [Nose] - A gentle, soft vanilla aroma throughout. - Toffee - A rich scotch candy scent. - A subtle caramel smell. - It carries a mild fruity alcohol scent, reminiscent of some rice wines. - Woody notes. [Palate] - Smooth texture. - The presence of oak aroma is definite. - A deep woody aroma. - It coats the tongue lightly. [Finish] - A soft sensation as it goes down the throat. - Lacks spiciness. - Vanilla notes. - A pronounced, artificial banana aroma. - Oak presence. - Woody and sweet characteristics. [Korean] [Nose] - A subtle, soft vanilla aroma persists from beginning to end. - Toffee - A rich, sticky scotch candy aroma. - A faint hint of caramel. - A slight fruity alcohol scent similar to some Korean liquors. - Woody notes. [Palate] - Smoothness. - The presence of oak is clearly felt. - Intense woodiness. - A sensation that lightly envelops the palate. [Finish] - A smooth passage down the throat. - No spice detected. - Vanilla aroma. - A strong, artificial banana scent. - Oak aroma. - Woody and sweet flavor.

Purchased for a 1.75L bottle. Minimal alcohol burn; a subtle sweetness is perceived mid-tongue, framed by toastier or carbon-like flavors (not smoky like Scotch, but still suggestive of smoke). Perhaps notes of tobacco are present, as it seems related to the ambiguous, undefined, and mysterious carbon-like realm I sense but can't quite grasp.

The aroma is quite mild to me, with nothing particularly standing out. I detect perhaps a subtle fruity, appley scent. On the palate, again, not a lot of sweetness is prominent for me. However, I do appreciate the mouthfeel; it has a decent body and an almost buttery texture. As the sip develops, I also get a taste of that peppery baking spice. The sip has a lingering finish, but I'm primarily experiencing a slow warmth; the flavors aren't really expressing themselves strongly. It's not a bad sip, but it's not particularly memorable.