Finish the Year Strong
FLIGHT FEE $17.50
Scotch and Irish whiskies have been using previous filled barrels as their aging vessels for a long time, but the technique of “finishing” whiskies is relatively new for American whiskies. Finishing involves secondary maturation where whiskey is transferred into a cask that previously held wine or spirits or adding toasted or charred staves to the existing barrel. This controlled exposure to new wood and residual flavors creates additional complexity and fine-tunes the spirit’s final profile.
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Maker’s Mark 46 Straight Bourbon – Loretto, KY (BIN 749, Proof 94) –
Maker’s Mark is not only one of the first American brands to embrace finishing, but being able to compare flavors side-by-side to its iconic bourbon makes this a perfect case study for the effects of finishing. This opens with warm caramel, toasted oak, vanilla, and baking spice on the nose. The palate brings sweet caramel, crème brûlée, and French oak spice with hints of cinnamon and clove. The finish is long and warming, with lingering vanilla and gently drying oak. -
Penelope Toasted Series Cask Strength Bourbon – Lawrenceville, IN (BIN 915, Proof 116) –
Toasting requires a long, slow roast that develops marshmallow-like sweetness in the wood that differs from the fast and intense charring process. This Penelope opens with toasted marshmallow, brown sugar, and warm oak. Its bold palate features caramel, toasted grain, vanilla, and charred oak sweetness. The finish lingers with caramelized sugar, baking spice, and a touch of smoky warmth. -
Barrell Craft Sea Grass Rye – America & Canada (BIN 449, Proof 119) –
Barrell Craft are masters of finishing and blended for an incredible depth of flavor. They are blending rye whiskies aged in Madeira, Rum, and Apricot Brandy casks that delivers tropical fruit, citrus peel, honeydew, and herbal rye on the nose. The palate is bright and layered, mixing melon, pear, vanilla, and rye spice with notes from the rum, Madeira, and apricot brandy casks. The finish is long, fruity, and lightly saline with a lift of spice.
Hudson Valley Bourbons
FLIGHT FEE $15.50
When Tuthilltown Spirits, in Gardiner NY, distilled the first whiskey in New York since prohibition, they seemed to kick off a whiskey movement in the Hudson Valley. Working with local grains, these are incredible expressions of NY whiskies.
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Hudson Whiskey Bright Lights Big Bourbon – Gardiner, NY (BIN 802, Proof 100) –
The nose opens with rich vanilla and oak, setting the stage for a smooth experience. The palate delivers light notes of stone fruit, cornbread, caramel, and cashew, leading to a long, warming finish with bready and fruit notes like baked apple pie. -
Denning’s Point Beacon Small Batch Bourbon – Beacon, NY (BIN 825, Proof 100) –
The nose is rich with dark cherries, raisins, oak, apple, stone fruit, baking spice, and caramel, creating a captivating aroma. On the palate, dark oak, apples, raisins, caramel, and toffee shine through, balanced by controlled heat, making it a spicy apple pie with rich oak, while the finish is long and spicy with lingering caramel and oak, but without much of a “hug.” -
Taconic Horse & Jockey Single Barrel Bourbon – Wassaic, NY (BIN 808, Proof 129) –
With high proof comes BIG flavors!! Cherry, vanilla, and oak hit your nose big time. The first sip will coat your mouth and almost overwhelm your palate with flavors. Imagine cream soda and cherry Coke reduced to syrup. Now sprinkle in some nuttiness, some cinnamon, and very specifically the caramelized top to crème brûlée and you’ve got yourself a slow sipper.