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
$125.00 $97.50
This is one of my absolute favorites. The brand itself has been around since before prohibition with a Distilled Spirts Plant number of 50. What the hell does that mean? Well it means the distillery has been around forever. In comparison Michter’s & Bullet are 20003 & 20026 respectively. That’s a lot of distilleries in between!
Peerless is one of the few distilleries that uses a sweet mash over a sour mash & never chill filters. This gives their whiskies a richer, creamier mouthfeel that helps express the sweeter tones of the spirit. I can explain the difference between sweet verse sour mash but you would fall asleep. The key is sweet mash is much harder to deal with for big distilleries but gives the master distiller much more freedom & control over the final product. Peerless is a labor of love for sure.
I sat down with Peerless’ master distiller Caleb Killburn to taste 10 barrel samples that he pre selected for me to pick from. As is the norm for my tasting, there is very little talking. He laughed at me and said “you are super serious but I can’t believe you don’t take notes”. I said why take notes, I only need to find the best one . Caleb smirked & said one barrel stood out amongst the rest. I told him to write down his favorite & I would write down mine. I said if they match then he would have to sell me a single of barrel of bourbon too. I was so sure I was right that I threw in a kicker of who had to buy dinner on my next visit. I won the bet 😉
This Barrel was born in July 2016.
Proof- cask strength 113.2
On the palate it will smack you in the face with vanilla, pancake batter & maple. The finish is long & shockingly smooth for 113 proof. I would guess no more than 100 proof. I always think that’s the mark of a great barrel. Good luck, act fast & buy more than one because it will be gone for sure when you try to get another later.
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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.
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.
The juice here is so pure and elegant, it tastes much more like a $80/bottle of Tequila than one going for half the price, but that’s why I love these single barrel deals so much. The value is insane. This Reposado spent just under 12 months in used bourbon barrels. Golden brown with fresh agave, oak & vanilla. Remarkably smooth finish. This is one of those oddball tequila’s that is good enough to just sip on the rocks but cheap enough to use to make one hell of a margarita.
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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