Julie, one of the industry's best tour coordinators, shares her favorites.
As a bourbon distillery tour itinerary planner, I am often asked about my favorite pour. My standard answer is, “all of them”, although on occasion I will respond, “whichever one you’re buying” (I’m pretty sure I stole that last one). My conundrum with trying to choose a “Top 10” is that I genuinely like bourbon, and always have. I’ve been drinking bourbon, legally, since 1983 and have had a bottle of Jim Beam in my freezer since 1986 (not the same bottle). I don’t know that I can objectively place a rank on any bourbon I’ve tried, but I can certainly mention some of my “go-to” brands, although not necessarily in order of preference. It should be noted, in the interest of full transparency, that I do not consider myself a connoisseur, nor do I claim to have a discerning palate. Also, do not expect me to mention notes of leather or tobacco, because I’ve never smelled nor tasted either in a pour. Here are 10 whiskeys I enjoy (along with all the rest):
Jefferson’s Bourbon – Single Barrel – Thankfully, I am close to Kentucky Artisan because you can only get this delightful spirit at the distillery. Two words: buttered honey. Smooth and so very sweet. It’s the comfort food of bourbon for me.
Russell’s Reserve – 10 Years Old – Solid pour and tastes to me exactly like bourbon should taste. More time in the barrel is not always a good thing and I think this spends exactly the right amount of time. Not too spicy and not too sweet. Just like baby bear’s porridge, it’s “just right”.
Noah’s Mill – Out of Willett Distillery, Noah’s Mill is my favorite brand produced there, and their highest ABV spirit. Willett is notoriously famous for not revealing their mash bills, but it seems reasonable to presume there is at least a little rye there. At 114.3 proof, it packs a punch, but not in a way that offends my palate. I like to chew that first sip for as long as my pain receptors can take it so I can enjoy every sip after.
Cooper’s Craft – 100 Proof – I really like oak, and this one is loaded with it because of the way the barrels are notched after charring allowing the whiskey to soak deeper into the wood. The oak notes on nosing will come right out of the glass and thwap you in the head and I love it.
Barton 1792 – Another solid pour. I have a dear friend who drinks this exclusively so when in their company, I do too. It is sweet to me with just enough baking spice to be interesting.
Bulleit – Barrel Strength – Bulleit is a high-rye bourbon and barrel strength is right up my alley, so this is a win-win for me. Spicey spicey spicey.
Four Roses – Small Batch – It’s all about the yeast with Four Roses anything. Alongside the caramel, vanilla and baking spice, there’s that wonderful subtle floral. It’s a very soft and easy sip.
Old GrandDad – Bottled-in-Bond – This is my standard go-to. It’s high rye and 100 proof (there’s definitely a pattern here). It’s also super affordable. I had in my head years ago that Basil Hayden was the best of the best but after a pour of Old GrandDad, realized that all that specific blending to get Basil Hayden so smooth was also removing much of the character of the spirit. Don’t get me wrong, Basil Hayden Toast is a fine pour, but I’m a simple woman who doesn’t need all the extras.
Jim Beam – Just Jim Beam. I figured since I mentioned it in the opening I ought to include it on my list. I keep it in the freezer because sometimes I like my bourbon cold, but not watered down. I also like the idea of sipping right from the bottle to feel like a badass. Jim Beam is a tradition.
For the final entry, I’m going to mention a brand that is very special to me. In 2017, I was attempting to start my own business and had several irons in the fire. I abandoned that idea when I interviewed for a part time tour guide job and literally fell in love with the bourbon industry. Despite a lifelong love of the juice, I had never been inside a bourbon distillery. The smell of fermenting mash brought back many memories of a childhood growing up a half a mile from a distillery, The history of the industry fascinated me, so much so that I immersed myself in all things bourbon. Part time gave way to full time, and I led tours for the next four years. That brand is Angel’s Envy. The name comes from a nod to the “angel’s share” which refers to the whiskey that evaporates during aging and goes up to the angels (it’s kind of a lot – thirsty angels indeed!) Kentucky Bourbon Hall of Famer and Master Distiller Lincoln Henderson is said to have exclaimed upon tasting that first barrel of Angel’s Envy that, “The angels might get their share, but this stuff is going to be the angel’s envy”. Their Kentucky Straight Bourbon Finished in Port Wine Barrels is heavenly (pun intended). Their Rye Whiskey Finished in Rum Casks is in a class by itself; I call it my “firepit whiskey” because it is. The distillery has released many different finished bourbons over the years (all exquisite), and recently released a Kentucky Straight Bourbon not finished in anything that was absolutely one of the best pours I’ve ever had.
Thanks for reading. And thanks to Angel’s Envy. Cheers!
Julie
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