Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
$80.00 $64.99
“Best Straight Bourbon” & “Double Gold Medal” -San Fransisco World Spirits Competition
This is a much more rare bottling than the regular Bulleit Bourbon. The Barrel Strength edition is made from emptied used barrels and combined into a single batch without the inclusion of any additional water after the whiskey was removed from the barrels. Aged and bottled at Stitzel-Weller in Louisville, Ky., it gives folks the opportunity to taste Bulleit Bourbon straight out of the barrel, uncut and non-chill filtered.
Bulleit Barrel Strength is medium-amber in color, with gentle spiciness and sweet oak aromas. The mid-palate is smooth with tones of maple, oak, and nutmeg. The finish is long, dry and satiny with a light toffee flavor, but with deepened oak notes.
Because Bulleit Barrel Strength is being bottled straight from the barrel, uncut and unfiltered, the ABV will vary by batch, but will generally range from 120 – 125 in proof. The bottles we got our hands on come in at 120.2 Proof with a mashbill of 68% Corn, 28% Rye, 4% Malted Barley.
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This is definitely one of the most unique private barrels of bourbon you’re gonna find anywhere and it comes from our friends at in Kirby at Wyoming Whiskey. It’s been two years since we’ve had this baby! They make their own whiskey in-house instead of getting it shipped to them and finishing it. In doing so, they use winter wheat to churn out a medium length whiskey with notes of honey, burnt sugar, cinnamon and caramel on the finish. It’s sensational – but I only have 120 bottles from this barrel to offer up.
This is the first release of its kind and was just announced last week. I snagged six bottles as soon as I could. It’s a U.S. only release, and it remains to be seen if there will be others. The Redbreast Kentucky Oak Edition is triple distilled in copper pot stills and matured in American Bourbon barrels and Spanish Oloroso Sherry butts. Then it’s finished for a minimum of 4 months in hand selected, air-dried American Oak from the Taylor family farm in Kentucky.
Rich and creamy notes of toasted oak, vanilla, caramel, and fresh baked Bundt cake immediately flood the sense’s as soon as you pop this one open. Bottled at 100-Proof, you get a little bit of heat on the front palate followed by rich oak, leather and freshly baked bread. As it starts to open, you get some sweeter, creamy vanilla notes that cream in as well as campfire s’mores and a dash of pepper. The finish is long, and a bit spicy which leaves a memorable aftertaste and leaves you wanting more.
Today I snagged a really special single barrel that I have been working on for nearly two years now with Old Forester. It’s a 128.2 proof dynamo that will blow you away, and you’ll love every single sip. The nose is of fresh leather, baking spices & cocoa. On the pallet, this one is a monster & hits you with baked apple. brown sugar, vanilla & cinnamon. The finish goes on for two days long with notes of fig, cherries & clove. It’s big, but she’s a beauty.
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