Search results for: REBEL YELL whiskey
Jun13
Rebel Yell Kentucky 100 Proof Bourbon Whiskey
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The original time-honored Rebel Yell recipe dates back to 1849, when it was invented at what would become the Stitzel-Weller Distillery. While the distillery became known for the many famous bourbons produced there, its wheated recipes are perhaps most notable for their softer, smoother taste and graceful aging process. More than 150 years later, Rebel Yell is bridging the gap between its proud heritage and modern times to honor the universal spirit of rebellion that lives on in each of us. Rebel Yell has now been refashioned for a new generation of bourbon drinkers to enjoy.
A new whiskey from Rebel Yell, this bourbon is made with the same wheated mashbill as the rest of the line up. It’s bottled at 50% ABV. The bouquet shows vanilla, dark fruits, citrus and oak.Initial traces of caramel and citrus, with a velvety smooth finish and just a hint of spice. Soft and dry on the finish.
Aug19
Rebel Yell Small Batch Reserve Bourbon Whiskey
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The original time-honored Rebel Yell recipe dates back to 1849, when it was invented at what would become the Stitzel-Weller Distillery. While the distillery became known for the many famous bourbons produced there, its wheated recipes are perhaps most notable for their softer, smoother taste and graceful aging process. More than 150 years later, Rebel Yell is bridging the gap between its proud heritage and modern times to honor the universal spirit of rebellion that lives on in each of us. Rebel Yell has now been refashioned for a new generation of bourbon drinkers to enjoy.
Rebel Yell Small Batch Reserve Kentucky Straight Bourbon Whiskey is handcrafted according to the original, time-honored Rebel Yell recipe developed in 1849. Bottled at a slightly higher proof (90.6) than Rebel Yell Kentucky Straight Bourbon Whiskey, the Small Batch Reserve has a complex aroma of caramel, oak, vanilla and brown sugar, which leads to similar flavors on the palate, along with notes of wheat crackers and sugar cereal. The finish is subtle, with hints of orange peel and dark chocolate rounding things out on the finish.
The original time-honored Rebel Yell recipe dates back to 1849, when it was invented at what would become the Stitzel-Weller Distillery. While the distillery became known for the many famous bourbons produced there, its wheated recipes are perhaps most notable for their softer, smoother taste and graceful aging process. More than 150 years later, Rebel Yell is bridging the gap between its proud heritage and modern times to honor the universal spirit of rebellion that lives on in each of us. Rebel Yell has now been refashioned for a new generation of bourbon drinkers to enjoy.
Made from a mash of rye, corn, and barley. Distilled in Indiana by MGP, aged two years. Much spicier on the bouquet than the bourbon, with gentler, grain-fueled notes coming up underneath. The palate is surprisingly full of life, with a rounded body that showcases both the spice and the cereal notes, including a bit of cherry fruit on the back end. All in all, the whiskey features a relatively well-balanced structure that belies its youth but showcases an overall better construction. Rebel Yell Rye is an acceptable sipper.
Aug19
Rebel Yell Kentucky Straight Bourbon Whiskey
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The original time-honored Rebel Yell recipe dates back to 1849, when it was invented at what would become the Stitzel-Weller Distillery. While the distillery became known for the many famous bourbons produced there, its wheated recipes are perhaps most notable for their softer, smoother taste and graceful aging process. More than 150 years later, Rebel Yell is bridging the gap between its proud heritage and modern times to honor the universal spirit of rebellion that lives on in each of us. Rebel Yell has now been refashioned for a new generation of bourbon drinkers to enjoy.
Made from a corn/barley/wheat mashbill. No age statement, but this wheater is clearly quite young. Heavy roasted corn notes dominate the bouquet, with just a touch of baking spice underneath. On the palate, there’s plenty more of that corn character, plus some sweet chocolate notes that emerge only after the corniness begins to fade. This sustains for much longer than you’d think, taking the initially quite rustic whiskey out on a nicely seductive note.
Blood Oath Pact VI is an ultra-premium bourbon released by Lux Row Distillers in Bardstown, Kentucky. The Blood Oath series is a creation by Low Row’s Head Distiller and Master Blender John Rempe. Pact No. 6 combines three selected bourbons that have been masterfully blended. The three bourbons that went into this special release includes a 14-year ryed bourbon, an 8-year old toasty ryed bourbon, and a 7-year ryed bourbon. This blend was then finished in Cognac Barrels. Blood Oath Pact No. 6 is a limited edition, never to be made again release
Blood Oath Pact No. 7 has many wonderful qualities. The bouquet is full of beautiful notes of gingerbread and bread pudding, while the palate and finish carry sweet notes of tropical fruits and richness of hot chocolate cocoa and raisins. The use of the Sauternes finished bourbon in the Blood Oath Pact VII blend brought on an additional layer of complexity and flavor to this whiskey that really brings it to life. Given the age statements of the bourbon that went into this blend it gives depth and complexity on the finish.
Blood Oath Pact VI is an ultra-premium bourbon released by Lux Row Distillers in Bardstown, Kentucky. The Blood Oath series is a creation by Low Row’s Head Distiller and Master Blender John Rempe. Pact No. 6 combines three selected bourbons that have been masterfully blended. The three bourbons that went into this special release includes a 14-year ryed bourbon, an 8-year old toasty ryed bourbon, and a 7-year ryed bourbon. This blend was then finished in Cognac Barrels. Blood Oath Pact No. 6 is a limited edition, never to be made again release
The bouquet is fresh, with notes of freshly mowed hay and lemon. Imagine springtime in a glass! Additional notes of caramel and oak are present as well. The palate is immediately inundated with delicious flavors of lemon runts, orange/citrus, raisins, nutmeg, and caramel. Unfortunately, these flavors fade quickly leaving behind a strong simple syrup/confectionery sugar taste. As previously mentioned, the flavors on this whiskey were quick to dissipate and left a lot to be desired. Faint hints of citrus, caramel, and nutmeg stick around on the finish.
Jun13
Rebel Yell 10 Year Old Single Barrel Kentucky Straight Bourbon
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The original time-honored Rebel Yell recipe dates back to 1849, when it was invented at what would become the Stitzel-Weller Distillery. While the distillery became known for the many famous bourbons produced there, its wheated recipes are perhaps most notable for their softer, smoother taste and graceful aging process. More than 150 years later, Rebel Yell is bridging the gap between its proud heritage and modern times to honor the universal spirit of rebellion that lives on in each of us. Rebel Yell has now been refashioned for a new generation of bourbon drinkers to enjoy.
Expressive fruit-filled aromas, dominated by cherry, raspberries, and blueberries, then the wheated grain notes that are often found in wheat beers. A complex palate of cherry, orange zest at the forefront before cinnamon, nutmeg, dark brown sugar, and dark chocolate take over. It hits sweet at first, before its more robust and oak focused side quickly takes over. Equal parts dank and dusty, this bourbon tastes old, perhaps older than its age statement implies. With so many rich flavors present, it does well to allow them to stand out on their own, yet blend together into a cohesive flavor profile as well. Rich charred oak reigns supreme and brings with it some dryness and faint bitterness. The wheat grain once again pops up in the lingering finish.
Apr30
Jameson 18 Year Old Triple Distilled Irish Whiskey
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Irish Distillers was formed in 1966 following the merger of three of the great Irish Whiskey distillers, namely John Jameson & Sons, established in Dublin in 1780; Powers & Sons, who were founded in Dublin in 1791 and the Cork Distillery whose origins date back to 1825. Though steeped in history, around the time of the merger the future of the Irish Whiskey industry was under doubt. To survive and hopefully prosper, the newly formed company decided there was nothing for it but to close its existing distilleries in Cork and Dublin and consolidate production in a new, purpose-built facility located alongside the site of the old distillery in Midleton, Cork. The relocation eventually heralded in an era of success and growth that continues to this day. In time it also gave the original and historic Jameson and Midleton distilleries a new and exciting lease of life. All the craft of the centuries-old tradition of making Irish whiskey is used to produce Jameson. Jameson Crested is a celebration of the first drops of whiskey that were bottled, sealed and labelled at the Bow Street Distillery in Dublin, marking the moment in time in 1963 when Jameson took full control of the whiskey making process, from grain to glass. Up until then, distillers – including the Jameson Distillery – sold barrels of whiskey to bonders to bottle themselves before selling on to Irish whiskey consumers.
Jameson 18 Year Old Triple Distilled Irish Whiskey is a special blend of three whiskies that have each aged at least 18 years in hand-selected American bourbon and European oak casks in Jameson’s Midleton warehouse. As a result of its 18 year beauty rest, the whiskey’s bouquet opens with spicy oak and toffee, which is followed by more toffee and fudge notes on the palate, as well as subtle hints of sherry. Just before being bottled, the whiskey is finished in first-fill bourbon casks, which leads to a smooth, vanilla finish, brightened by previous notes of toffee and caramel.
Mar06
Belmont Farm Kopper Kettle Bonded Whiskey
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Chuck Miller is the owner and master distiller of Belmont Farm. A Buddy Ebsen look alike, he is tall and very outgoing. He started his distillery in 1988 when corn prices hit a low and he had too much on hand. Using his grandfather’s recipe, he started distilling his own moonshine. Chuck’s grandfather was a moonshiner back during prohibition, running moonshine into Washington, DC. While the grandfather’s moonshine was illegal, Chuck went through the long process of obtaining a license for his distillery and moonshine. Chuck is not an ordinary farmer. He has a degree in Aviation Engineering from the University of Maryland. He flew aircraft in Vietnam and later flew for Eastern Airlines. Once the airline hit hard times he started on the path to creating a distillery. Belmont Farm grows or sources, from nearby farms, all their own grain. According to Belmont Farm, at one time it was the only distillery that did that. The grinding and malting are done on site. The mash is fermented on site, cooked, distilled and then either bottled, barrelled or put into storage tanks.
Right off the bat, the whiskey introduces itself with explosive showmanship. Notes of sun-drenched hay, honey, and pear skins jump out and feel free of heft or heat. A slight hit of butterscotch helps to round out the sharper, crisper notes, and a handful of red summer berries are present. The palate shows raw almond, pleasantly nutty with a soft creaminess. There is a tannic bitterness present from the oak which masks any perceptible alcohol burn, that carries a pithy citrus note. Vanilla is low, but appropriate for a lighter, brighter dram. Long and rich on the finish.
Mar06
Belmont Farm Kopper Kettle Bourbon Whiskey
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Chuck Miller is the owner and master distiller of Belmont Farm. A Buddy Ebsen look alike, he is tall and very outgoing. He started his distillery in 1988 when corn prices hit a low and he had too much on hand. Using his grandfather’s recipe, he started distilling his own moonshine. Chuck’s grandfather was a moonshiner back during prohibition, running moonshine into Washington, DC. While the grandfather’s moonshine was illegal, Chuck went through the long process of obtaining a license for his distillery and moonshine. Chuck is not an ordinary farmer. He has a degree in Aviation Engineering from the University of Maryland. He flew aircraft in Vietnam and later flew for Eastern Airlines. Once the airline hit hard times he started on the path to creating a distillery. Belmont Farm grows or sources, from nearby farms, all their own grain. According to Belmont Farm, at one time it was the only distillery that did that. The grinding and malting are done on site. The mash is fermented on site, cooked, distilled and then either bottled, barrelled or put into storage tanks.
The bouquet shows the grain character comes through cleanly, with rich corn, a dry spiciness, light caramel, a slight mineral character, and charred oak. With time, a maltiness emerges a bit like a malt porridge. It’s fairly light bodied. The palate starts off sweet, with light caramel, corn husks, and finishes with sweet oak and toffee. It doesn’t have the heavy corn and oak punch of many of the big Kentucky bourbons, it is much softer on the finish.