Overcast and at times rainy, but a great day otherwise for a pick. We tried 15 barrels, and 4 of those really stood out.
One was a sherry finished bourbon, one this whacky indigenous 51% rye (but also in transition from bourbon to rye batches I guess; and they have like 5-6 of these kind of barrels a year), one 3grain bourbon barrel that was a bit more spiced and bright and a 4 grain bourbon barrel a bit more rounded and sweet.
The sherry was nice but, still missing a little something. Had a good weight to the mouthfeel though, still nice. Better than purple rain in my opinion.
The rye was the outlier. Wanting to bring unique experiences, this one was standout for that. Funny enough it was a flavor profile I personally had contemplated back when I milked Willett rye barrels to use for barrel aging coffee and got one sample I thought reminded me of a coffee forward note to the pour and wasn’t sure if I cross contaminated equipment. Couldn’t tell if I was making it up or not, but loved its pairing with a rye, to the point I almost asked Drew if he’d be open to an Exploratory cask of that profile. This barrel is that turned up. Coffee forward with raisin and caramel underlying.
We blinded the two bourbons that we enjoyed, and the profiles were much closer in a blind than what I thought in the rickhouse, but incredibly different at the same time. It’s sort of like the difference between bright Beam profile and creamy luscious Elijah Craig.
We ended up picking one that was toffee through and through. I kept thinking Heath bar or Toffifay.
Toffifay, Heath, Werthers. Slightly perfumed. The most noticeable thing about it compared to all the other bourbons was how much less corn and youthful profile it had than most.
A bit of a skeptic based on the hype before, and even some of the bourbons I tried still, personally, need some more time... we tried a myriad of things afterwards that brought some really fun and really flavorful things and I was surprised by that. I expect though the best way you’ll experience the brand, is led by picks from people you trust.
Barrel 1 - 3yr Air Dried
Bread nose, grain.
Young heat but soft. Sweet, fruitied, vanilla, juicy dry plump purple fruit. Apple, Saigon cinnamon.
Softer profiled new riff - fruitier, creamy. Pleasing mouthfeel.
Barrel 2 - 5yr Air Dried
Nose is soft leather with banana creeping after.
Flavor is a bit spicier, spearmint longer cinnamon finish. Less pronounced fruitiness but has more depth. Overall sweet, more structured but less Defined.
Barrel 3 - 2yr Air Dried (Zack barrel?)
Abrasive yet sweet. medium spice, More honey and vanilla, cleaner than 5y not as fruity as 3. Finish is great. Medium, length semi dry. Chewy body, subtle leather.
Barrel 4 - Super Short Barrel
Nose is sharp but not hot, sweet.
Balanced spice, creamy malt - herbal corn. Not peppery in flavor but pulse similar to a Sichuan pepper heat and quickness to finish.
Barrel 5 - Kelvin Char 3 (Orange Spice)**
Nose is rye forward with creamed corn finishing. Brandied cherry. Reminds me of an old fashioned.
Palate is toasted oak, citrus, young wood young corn, deep further back placed cherry fruit. Red fruits - raspberry jam, cherry, light caramel.
Barrel 6 - What almost was Christian’s Christmas Pick
Refined nose. Elegant spice. Purple and red fruits, soft leather, low grain, low to mid orange with brandied cherry. Malt.
Palate is spice but soft - malt calms - good honey, lower red fruit - elegant citrus, grapes, almost peach. Chocolate malt subtly. Slightly elegant leaning vs cloying to body.
Barrel 7 - Caramel Bomb
More pronounced spice, slight chocolate malt
Very spiced, Pencil shavings, sweet and chewy but quick and drying. Most New Riff-like. Still get chocolate malt. Spiced chocolate malt little caramel.
Barrel 8 - Spice Rack
Big spice nose, juicy fruit gum finish. Something reminds me of cologne, a bit fresh air a bit herbal.
Big rye forward spice, vanilla, deeper grape fruitiness chocolate keeps it in balance for the finish.
Barrel 9 - Super Sweet
Nose is a no go. Sweet, shoe polish, malt.
Corn forward but soaks into a good profile. Initial Heat. Corn. Fruit. Clean but spice like a wheater. As it cools, lots of crushability.
Barrel 10 - Candy Bar Barrel***
Caramel, toffee.
Tofifay, Heath, Werthers. Slightly perfumed. Less corn and youthful profile than most.
Barrel 11 - Port Finished
Grape grape grape. Lots of wininess, luscious body, still has some corn presence along with chocolate malt.
Barrel 12 - Port Finished
Smokey, sherry, dry, funk nose
Palate is dry, sherried, almost HARD to drink (not read difficult but feels hard). Weight definitely felt over the port finish, which mainly had presented itself as juicy. Enjoyable, dusty.
Barrel 13 - Indigenous Rye 1
Persimmon, metallic, bee pollen, charcoal, sweet mossy, bright. Longer purple candy almost berry cereal with floral.
So whacky. So funky.
Barrel 14 - Indigenous Rye 2 ***
Coffee, chocolate.
Profile is direct coffee. The most insane profile I’ve had. Raisin, caramel, coffee.