The nose is surprisingly sweet with notes of sweet corn and cherry pie filling dominating the glass. Think of a Hostess Cherry Pie. I was blown away by how sweet this was. This is not your typical craft bourbon.
Where long-aged Scotches deliver abundant delicate fruit and flowers, this intense KoK is like breathing in the aromas of a fresh box of Russell Stover candy while walking through a cigar shop downwind from a BBQ joint.
On the nose comes ripe apple, fresh raspberries, cooked cherries, pipe tobacco, dried roses and charred oak. Cinnamon stick, clove and espresso join forces to deliver complexity. Collectively, the aroma is that of a cool, and humid rickhouse; heavenly.
If Grace Kelly could come back as an elegant whiskey, this would be it. If you could liquify gold and consume it, this is how it should taste. It’s 14 karat color backs my strained metaphor.
The nose is a simple pleasure and delicate in every respect: nicely floral and tropical fruity, a little honeyed, a splash of rosewater and candied violets.
In the crowded world of single-barrel, cask-strength bourbons distilled in Indiana, this one is notable for its complexity and depth of flavor.
It finishes warm and hangs around a long time. Judging by its light color and lean mouthfeel, it’s about 5 years old, which would explain its lack of complexity.
The nose starts off nutty (think cracked, toasted wheat) before a whiff of orange marmalade arrives. Caramel and campfire balance each other before sweet corn, golden raisin and honey join the party.
This is a dense bourbon, and deep, dark oak tones dominate and before cooked stone fruit, dried figs and baking spices roll across the palate, sweetening the whole.
On the nose, there is every classic Old Forester aroma: a little acetone and banana, citrus peel and deeply charred oak. Juicy Fruit Gum is all over this, as are surprises like a chocolate-coated cream-filled donut, candy bar (nougat and milk chocolate), nutmeg and cocoa powder.
