Bourbon

Whisky #520: Bib & Tucker 6 Year Old Small Batch Bourbon Whiskey

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Bib & Tucker 6 Year Old Small Batch Bourbon Whiskey (Batch No. 001, bottle #18,144). ABV: 46%. California, United States. Tasted at the White Oaks Saloon (Melbourne), $18.

Colour: Brassy glow.

Nose: Butter and burnt caramel. My trusted whisk(e)y tasting lieutenant Dave thought it was super sweet initially, then had some stewed cherries. The vanilla notes really came to the fore a bit later.

Palate: Creamy and grassy notes; also a few flavours like you’ve just chewed on a couple of fennel seeds.

Finish: Fresh and crisp, medium length. Mint leaves and soft white pepper. A sweet woody tang to finish.

Comments: Delicious. The nose and finish definitely have more going on than the palate, but it was a decidedly easy dram to drink on a Sunday night as we wound down from a big weekend.

It’s a little different to your traditional bourbons (both in production and flavour profile), being double distilled through a column still initially and then through a traditional copper pot still. It may appeal to fans of Scottish, Japanese or Australian whiskies who are wanting to dip their tongue in the bourbon pond.

Whisky #462: High West American Prairie Bourbon

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High West American Prairie Bourbon. Park City, Utah, United States. ABV: 46%. Tasted at NOLA Smokehouse and Bar, $16.

Colour: Like a fiery redhead.

Nose: Grassy with burnt butter notes.

Palate: Popcorn and salted caramel. Butter and sage.

Finish: A satisfying warmth as it slides down your chest. Rosewater and soft tangy orange peel. Very smooth, not too spicy.

Comments: Sweet and savoury, not your typical bourbon. It’s actually a blend of a couple of bourbons with different mash bills. A great pre-dinner sipping whiskey.

Whisky #460: Michter’s Toasted Barrel Finish Bourbon

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Michter’s Toasted Barrel Finish Bourbon. Louisville, Kentucky, United States. ABV: 45.7%. Tasted at home, $27 (100mL bottle split).

One of my passions / hobbies apart from whisk(e)y is powerlifting. Today I received a new powerlifting belt in the mail, so I thought I’d have an American whiskey a go. What’s the connection? Whiskey and Deadlifts. The guy behind it, Chris Duffin, is a top powerlifting athlete and strength coach who deadlifts over 900lb/400kg! I’ve got a looooong way to go to get to that level.

He’s dedicated a heap of his training to exploring a theory that immediate effects of low-dose alcohol consumption can improve performance for the athlete. As I’ve got a powerlifting comp coming up in 12 weeks’ time, I figured I’d better get on board and give it a crack. Though given I train at 5:30am most mornings before work I might have to do my research on weekends only…

Colour: Runny caramel.

Nose: Pine needles, fresh sawdust, and sour raspberry sweets – those long, chewy sticks coated in sugar.

Palate: Liquorice, aniseed and fresh fennel. Dryish mouthfeel.

Finish: Fresh toast, caramelised brown sugar and oak. Front palate action mainly.

Comments: Do you even lift bro??  This one was interesting – a fresh nose, dryish palate, followed by a sweeter finish. Definitely not your stereotypical saccharine sweet bourbon. Something different, and it’s delicious.