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
$49.95
For our my first ever Tennessee Whiskey I went to George Dickel, the granddaddy of them all as far as quality goes. This stuff ain’t Jack Daniels, I’ll tell you that.
What the hell is the difference between Tennessee Whiskey & bourbon? I figured I would ask the question for you. Tennessee Whiskey is also at least 51 % corn just like bourbon & it is also aged 2 years in new American charred oak barrels. The major difference is that almost all T.W. goes through the “Lincoln County Process”.
This is a process where the whisky is filtered through sugar maple charcoal before aging in barrel. This adds a smoky tone but also makes the whisky lighter on the palate & much more mellow. Perfect for easy sipping in the warm weather or for making cocktails.
You should know firstly that a “Barrel Select” is the best juice that Dickel offers. But ours is even better than usual best stuff that Dickel offers because I picked it out of a group of 20 barrels that they “earmarked” as the best of the best. Ours is 9 years old & I convinced them to bottle it at 103 proof.
Ripe Apple, chocolate and tobacco on the nose. On the palate there is notes of Vanilla, Tobacco & Banana. Super smooth with a long lingering finish. You won’t find a better bottle of Tennessee Whiskey.
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I was given fourteen samples to taste through, and found that the 5th sample was the winner. This one is not for the faint of heart. It was a tiny barrel of just 40 six-packs, but the quality here was out of the world. It checks in at 110 Proof (55% alc.) and has harmonious sweet and savory notes that dual throughout this super long and memorable finish. It’s worth selling less bottles to bring you one this good – you guys are going to absolutely love it.
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.
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 my third private barrel of Bourbon that I sourced from Bulleit and my first since 2022. Believe you me, they give you a ton (and I mean a ton) of samples to go through to make up for lost time. The winning combo is something people are going to love. Allow me to introduce you to Barrel #5-B3-82. It’s smooth and layered, with a full creamy mouthfeel and manages to sneak in at 104 Proof. On the nose, I get fresh cut oak, vanilla and brown butter. On the palate, freshly baked banana bread, burnt orange and graham cracker.
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