It's been a while!
This evening I've cracked open a bottle of Holladay One Barrel Bourbon. It is a result of a collaboration with The Saint Louis Bourbon Society and Barrel Blends—this is the “Nice” bottle. It's a Missouri Straight Bourbon Whisky, made with corn, wheat, and barley—percentages wasn't shared. It comes in at 120 proof and was aged six years, 2 months.
I'm a fan.
Trying it neat at first, I smell cherries, leather, cloves and black pepper. There are other aromas in there as well, but I haven't quite cottoned onto them. It starts with a smooth mouthfeel and I can taste cherries and maybe some cinnamon. The heat starts later and then sticks around after swallowing.
After adding some water, the cherry aroma dies off and the cloves pick up a bit. Checking the spice drawer—because there was something there I couldn't quite get—I check mace, nutmeg, and cardamom. Mace and nutmeg are there, but the cardamom's astringency is not there. The flyer did pitch “baking spices”. There's still a hint of black pepper at the finish.
Time to add a little more to my glass and add an ice cube. This is a good one!
Uffda!
Uffda! -ath0