This is a six year old, small batch, single barrel, from a distillery I had never heard of. Their production is small, and distribution is limited to a dozen or states. It has a deep rich flavor, with a lot of dark cherry aftertone. It is a sweeter bourbon, not a lot of spice or bite to it. Oak does not dominate as it can with many older agings. It is a sipper, not a mixer (it would be a shame to mix this in a cocktail, it is destined to be sipped.) On a scale of 0-10, with 0 being Jim Beam, and 10 being impossibly good. I would give this a sold 8. It is far above average. It is expensive at a little over $100.
I picked this up in the shop inside the airport in Louisville, Kentucky. Kentucky changed the law to allow liquor stores inside of security in the three commercial airports. Meaning you can slide it in your carry-on as long as you don't have to clear security again on your way home. If you have the opportunity, you want to try this one.
Your description does sound delicious.
ReplyDeleteBetter than sheep dung smoked.
DeleteIt sounds nice, and sorry to be negative, I find bourbon too sweet. We even visited a Scottish distillery for a whisky sampling and it's product was too sweet for my taste. Sharp and take your breath away is really good whisky for me.
ReplyDeleteRye might be more your taste. I like a sweeter taste.
DeleteI can't hear you in my gin haze dear......
ReplyDeleteHendrick's I hope.
DeleteI am not a bourbon fan, though I have tasted supposedly great bourbons and a sip is delicious; I just have no desire for more.
ReplyDeleteIt's the same with scotch; some great stuff out there but I have a sip and I'm done.
Give me my tequila, please.
I have limited experience with tequila,
Delete"The continuing rise of bourbon fever has created a bonanza of new distillers for lovers of America’s original whiskey. Paul Sutton Kentucky Straight Bourbon is a great example; it’s been more than 100 years since Paul Sutton, together with his brothers and sons, created his richly deep and sweet family mash—Granddad Paul’s original recipe disappeared in time and circumstances—but now seventh-generation descendent Myra Barginear—taking a break from her successful oncology career—has reimagined his legacy." - Wine & Whiskey Globe
ReplyDeleteBrought back to life by a new generation, and well done.
DeleteYou've described it beautifully.
ReplyDeleteThank you, I can work on developing descriptions
DeleteWell, I don't drink alcohol so I will never taste this.
ReplyDeleteJust wanted to say hello really! :)
Hi! Always great to hear from you
DeleteI have recently begun to enjoy a small sip of whiskey now and then. I have tried only 2 or 3 so far, but I like it.
ReplyDeleteSassybear
https://idleeyesandadormy.com/
Good things in moderation.
DeleteOhhhh, this sounds quite tasty! No stores in Ohio that sell Paul Sutton but it but it is just across the river in Northern KY. Sounds like a road trip
ReplyDeleteThere was a massive store just across the river, in an old brewery. I have no idea if it is still there.
DeleteGood bourbon is an oxymoron. That's probably just me, though. Balder Half has been really getting into drinking bourbons, whiskeys, and other similarly based libations since retiring. I wish he'd get another hobby!
ReplyDeleteShut up and take my money.
ReplyDelete