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
$79.00
It’s actually a very time consuming process that takes a lot of concentration & a very good palate. I would suggest never buying a “Personal” barrel of Makers unless your really trust the person that’s blending that particular barrel. Some of my first blends in this process were just straight nasty.
But once I understood what each oak stave brought to the final blend I was able to zero in on what was IMHO the best Maker’s I ever tasted. I think I was blending and tasting for 3 hours and tried nearly 30 different blends.
That barrel sold out in 1 week. Makers asked me if I wanted to blend a 2nd barrel. I said “no chance, that was as good as I could do, make the 2nd the exact same as the first.” This is unique to Maker’s because if we blend the exact same way we can duplicate the barrel the same way a distillery gets a house style for their regular blend. As many of you experienced, that 2nd barrel tasted just like the 1st. We have been sold out of Makers NBR for 6 months. As you might guess, my 3rd barrel tastes just like barrels 1 & 2.
Stave Profile:
Baked American Pure: 3
Seared French Cuvee: 2
Maker’s Mark 46: 2
Roasted French Mocha: 3
Toasted French Spice: 0
Fragrant notes of toffee, caramel apple and coffee. Despite being high alc., it’s crazy smooth and seductive with vanilla and caramel notes and a creamy finish that delivers a super enjoyable slow burn.
In stock
93 Points, Parker’s Wine Advocate – 93 Points, Wine Spectator
“Another sensational appellation release is the 2014 Pinot Noir Santa Lucia Highlands. Coming from an early vintage that was over two weeks ahead of average, it has tons of spice, black raspberry, currants and blackberry characteristics, medium to full-bodied richness, a great texture and no shortage of depth or length. Already impossible to resist, drink it anytime over the coming 7-8 years.” -The Wine Advocate
Now some of the best Pinot Noir in the world comes from the Yamhill-Carlton District (this small neck of the woods has earned its own AVA) and specifically from Shea Vineyards. Big name wineries clamor for fruit: Antica Terra, Beaux Freres, Bergstrom, Penner-Ash, & Sine Qua Non, to name a few. This Pinot is lights out and even given the pedigree, drinks several echelons higher. Blueberry, Blackberry, Blue Cheese (?!?), chanterelle mushrooms, lavender, mint – I could go on. It’s literally got it all, but I won’t spoil it for you.
I once again found myself with one of the more and limited bottlings from the good people at Michter’s It comes in a round 111 Proof and is a monster from one of the best distilleries out there. This bottling is usually between 107 and 112 Proof but isn’t made every year (only in the good years). It’s oozing with seductive aromas of Cinnamon, rye spice, chocolate and freshly baked gingerbread. Cinnamon, dark chocolate, a hint of Cayenne pepper mixed with charred sugar and oak explode out of the bottle and greet you head on. I wish I had more than six of these beauties to pass out. Such is life.
This is a very rare beauty and one of the few private barrels that Jefferson’s does at 100 Proof. It leads with sweet aroma of warm panatone. Then the sweet delectable taste of fruit and honey. A warm burning at the end. And the flavor of this nectar stays on your taste buds more than a couple of minutes. Best consumed relaxing and enjoying on a chilly winter day.
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