When it comes to rating the taste of something, there is a great deal of personal preference involved.  The palate is an interesting thing and is unique both personally and culturally. There are certain things out there that are so disgusting they seem inedible, however, some  groups or cultures find them to be delicious. Two things immediately come to mind. Durian, a fruit native to Southeast Asia, was described by one writer as, “ turpentine and onions, garnished with a gym sock.” Its smell is repulsive and it’s taste completely rank by Western standards, but nevertheless, the fruit is considered a delicacy in its home land. The other is the little black licorice so beloved by the Dutch.  These “treats” are so salty I am incapable of keeping one in my mouth for over a minute, and I am one of the few who enjoys black licorice!

With that preface, I will begin to delve into my personal thoughts on several bourbons. In some cases, I will be brutally honest with you as to my opinion of some very bad bourbon, but who knows, you might try them and decide you like them. Today, I am going to begin with what is, at the moment, my all-time favorite bourbon. Unfortunately, however, you will likely never be able to find it. Now, it was not an expensive bottle but I have been told that the label had purchased 500 barrels of this aged bourbon from someone and once it was all bottled that was it… all gone. While it is unlikely, I did find a bottle several months ago on the bottom shelf of the bourbon section in a Total Wine, so you could get lucky. This bourbon is call Boone County 1833. Boone County has another new release and it is decent but it doesn’t compare to the 1833, but I will evaluate the new release another day. 

The Boone county 1833 bourbon has a “hit you in the face up front” burn that is unmistakable. I think it may be this attribute that draws some people to certain bourbons. However, you can have that upfront burn on a terrible bourbon too, in fact I would say most poor bourbons do, but it is the finish after that burn that tells the tale. To me it is a strong, sweet cherry gum with a hint of vanilla on the front end with a honey or honey suckle back of the tongue flavor that settles out in a sweet oak after taste that follows the bourbon burn.

The second bourbon being discussed today is, as of now, readily available. Occasionally, I come across bourbons that not only impress my palate but impress my wallet and they make up my favorite category: the best bourbon for the money. On the top of this list is Russell’s Reserve 10-year-old. There is a Russell’s Reserve single barrel and, although I like it a touch better, it is a great deal more money. Russel’s Reserve is a tribute to Jimmy and Eddie Russell, two Hall of Fame master distillers at Wild Turkey Distilling Company. 

Russell’s Reserve 10 year starts with a kick of allspice upfront that carries right through to the end. The allspice is followed by a dusty dry vanilla, tongue-forward taste.  When it hits the back of your tongue it ends with a blackberry finish and oaky vanilla after taste that lingers and actually makes you salivate, leaving you wanting another sip.

Hopefully my rating of Russell’s 10-year-old doesn’t make it impossible to find as well. But I have faith! Wild Turkey is a huge operation and I am sure they can keep up with demand and be true to the spirit of bourbon distillation, unlike some other distillers who have cut production and driven up the price point.

I hope you can get out there and find these bourbons and enjoy them!!! 

Cheers,

Jim