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
$67.50
You know the moment Bulleit opened up their brand new distillery, I was angling to get in first. Their new place is absolutely insane. I was blown away when I went in January. Bulleit must have been making a fortune over the last few years to afford this place. I’m telling you a tour of this place is 100% necessary if you’re ever down in Kentucky. (I included some shots from my trip, check em’ out.)
Bulleit uses multiple mash bills & yeast strains (pictured in the gallery) that they blend together to make their bourbons. I was lucky enough to get to taste through the entire lot of them blind & then pull my top five barrels to pick from.
This is my third private barrel of Bourbon but my first in nearly two years. It has super inviting notes of fresh baked, spiced bread & caramel. This is a 7-year old single-barrel beauty & was bottled at 104 Proof even if it even feels a little warmer on the attack. Add in some tasty oaky vanilla overtones and creme brulee, brown butter and you’re cooking with dynamite but everything comes together so smooth and deliciously.
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Our third single barrel of Whistle Pig and the first time we have our hands on their 6-year PiggyBack bottling. This one leads with a nose of freshly baked pumpernickel bread, butterscotch and toffee. On the palate, I get a lot of citrus & peach with a touch of lavender & black cherry. The finish here is strong & long with spicy dried fruits and caramel notes that linger. This one was distilled in house in Vermont, and as anyone can tell you with the farm releases, they always deliver the best of punches. This one comes in at 109.8 Proof.
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.
This is Joe Wagner and Quilt’s inaugural Red blend called Threadcount. It is a total knockout at the price point for this style of wine. It’s a big voluptuous wine and very fruit forward. The nose is straight up dark chocolate dipped raspberries and it tastes of fresh-baked blueberry pie, spice, and a touch of toffee. It’s the kind of quality blend that you’ve come to expect from the family behind Caymus.
The 2018 Brunello di Montalcino from Aleramici hits all the right notes. It has a nice medium weight to it with easy drinking cherry, creme de cassis and purple fruits. It’s multi-dimensional with waves of some dark plum and blackberry with more sage and spice components as well that compliment it perfectly.
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