Woodinville Straight Bourbon Port Cask Finish

Washington, huh? The state famous for its glacial water (in beer), tech giants, and rugged coastlines, now aiming to be a "bourbon" state? Alright, we'll see. After trying the regular Woodinville, I got some samples of the port finish, hoping it could impress where the standard version fell short. Indeed, right from the start, you get an aroma of vintage grape sugars; there's a lot of port on the nose, with only faint hints of vanilla and honey appearing, along with some astringent barrel notes. It's not bad at all. The first taste reveals a good amount of that barrel wood astringency, seemingly an effort to live up to the "Wood" in its name. The port sugars are faint, very faint in fact, and are quickly overwhelmed by a bitter leather taste. Even with the extra port aging, this still comes across as a very dry bourbon. The "fruity" profile advertised on the bottle doesn't seem to be present for me. The barrel wood notes just dominate, and finally, on the finish, I get a touch of vanilla and sugars. Giving this some time with a few drops of water in a Glencairn, it just doesn't seem to offer much more. I'm sure some will find more merit in this than I, but I admit I'm a bit spoiled by the fine spirits from Kentucky. Perhaps it's the non-limestone glacial water, the cooler climate, the fact it's a startup on the West Coast, or all of the above – you decide. There's simply nothing here that would make me pass up a six-year-old Kentucky bourbon. I'll pass on this one. Cheers!

I've come to accept that any Woodinville product just isn't for me. I wasn't fond of their standard bourbon due to its astringency, but I enjoyed it enough in a Boulevardier to try this port finish, especially after reading "so many" glowing reviews. However, the pleasure others found wasn't present on my tongue. The port addition brought a musty funk that clashed with and amplified the astringent young corn character of the bourbon base, much like a troubled marriage. Like in a bad relationship, I keep revisiting it, hoping for a transcendent experience if the timing is right. It hasn't happened. After consuming half the bottle, I consider this a drain pour, a very unusual choice for me. The only reason for the 1.75 score is the 1.5 points acknowledging that the issue is likely with me, not Woodinville.

First time sampling anything from Woodinville. The nose is overwhelmingly port. It smells like it will be a fantastic experience. Grape jam, toasted vanilla. The taste, however, doesn't measure up. Very unfocused. Begins with the robust port, then shifts to a rather dull and inexpensive-tasting bourbon profile. The finish is bitter, with a persistent cough syrup quality. Quite unpleasant at the end. This seems like a prime example of secondary finishing on bourbon that fails, but perhaps the bourbon itself isn't great to begin with. Thanks to a friend for the sample. I was a bit concerned that my impression seemed so different from the typical assessment of this one, but it appears my palate was somewhat aligned with theirs.

A complex Straight Bourbon Whiskey from Woodinville Whiskey Distillery in Washington, aged for 2 years in American White Oak barrels and then finished in Ruby Port Barrels for 6 months before being bottled at 45% ABV. It begins aromatically with notes of grains, wood, fruits, nuts, herbs & spices; while its rich & complex character adds notes of berries, baked plums, dark chocolate cherries, fresh-baked raisin bread, Irish bread pudding & honey; leading to a long & woody finish with notes of toasted oak (a palate suppressant), vanilla, cedar, pine, cinnamon, nutmeg & figgy pudding.

Tastes like a harmony of flavors, according to Jurgen. The aroma is traditional bourbon, but the port influence really stands out. Ripe fruit sweetness and vanilla are prominent alongside subtle baking spices. Oak and a touch of brown sugar follow. The palate is very subtle and is a pleasant burst of port sweetness followed by a wave of baking spices. Dry oak, brown sugar, and vanilla follow in an incredibly balanced amount. The finish is medium with a lingering spice and port sweetness while dry oak and vanilla fade.

A drinkable pour. The aroma presented sweetness, but the bourbon itself wasn't as sweet as the scent suggested. Others have noted the port cask finish. I certainly detect it, but my limited experience with finished bourbons makes it difficult to pinpoint the cask's impact. Nevertheless, it's a highly worthwhile purchase, and the farm-to-barrel origin enhances its appeal without the high cost of Heaven Hill.