There is lots of apple butter and cherry pie filling. This is spicy and hot and challenging, but in a fun way. Palate: 135 proof isn’t going to drink like Buffalo Trace, and this one proves it with a giant wallop of Fireball candies. Those terrific MGP bourbon notes of dark brown sugar, heavy baking spices, caramelized pears and apples, buttered filo dough and toasted oak all really point to this being a great nose. As might be expected with 135 proof, the amount of ethanol is decent, but not insurmountable. So how is it? I sat down and sampled this neat in a glencairn. At around $58, this was right at my “take the risk” threshold, so I pulled the trigger while I was down in Northern Kentucky recently. The age should be a warning sign, but I got the word from a good friend that this is an outstanding barrel. However, the stats you’re all here for is that this bourbon clocks in at 135 proof and is just a tick under 3.5 years old. I also do not know which bourbon mashbill that this one uses, but if I had to guess, it’s the high-rye (36%) MGP bourbon mashbill. Since a barrel size is not indicated on the bottle, I am to assume that it’s a standard 53 gallon barrel. Today, I have a Dep’s store pick of Backbone Bourbon. It is a very big secret in the world of whiskey. But those that know and love MGP, love their products. Even the labels on the bottles are unassuming. They’ve got a knack for sourcing great barrels and, if I’m being frank, the only thing keeping them off most people’s radar is that they use a very generic bottle. I don’t know if the largest contributor to their sales are single barrels, but it sure feels like it. They then age it in one of 3 different warehouses to include MGP’s own warehouses and then 2 different (unknown) locations in Kentucky. When you buy through links on our site, we may earn an affiliate commission.īackbone Bourbon is a company located in Kentucky that sources MGP distillate (Bourbon, Rye Whiskey, Light Whiskey and Wheat Whiskey) and either barrels it in their own custom barrels (I’ve seen 25, 30 and 53 gallon barrels used) or has MGP barrel it in their own barrels. "It enhances the overall tasting experience, overall flavor, and aroma identification.*Bourbon Culture is reader-supported. "It is scientifically proven that cutting off this sense will heighten other senses," says the whiskey advocate. Druckenmiller also recommends closing your eyes during the nosing process. Jason Druckenmiller, the head of whiskey advocacy at Proximo Spirits which covers brands such as Great Jones and Tincup, actually advises against sticking your nose into the glass when you take a sniff: "This paralyzes olfactory senses for a few moments, so it's important to hold the glass just below your chin and slowly bring it towards your nose until you get the first aroma of the liquid," he says. Unlike wine, you should be cautious about nosing the high-proof spirit. She adds that after the initial sip of the straight spirit "a noticeable difference before and after water can help identify flavor profiles." "A drop or two of water should be added after an initial taste neat, as the chemical reaction will boost the concentrations of flavor compounds and 'open' or 'release' aromatics to further explore the depth of the whiskey," says Connie Baker, the co-founder, CEO, and head distiller at Marble Distilling Co., an artisan operation known for using local grains and sustainable practices. One of the best ways to open the flavor of bourbon and help develop your tasting skills is to incorporate water.
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