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
$52.00 $39.00
Winner: “Best Small Batch Bourbon Up to 5 Years.” – San Francisco World Spirits Competition
Two weeks ago, I managed to snag a barrel of Redemption Bourbon for the Bourbon Buyers Club. Stay tuned for that offering, although barrels seems to be moving at a snails pace these days. Apparently there is a fairly large staffing shortage in the bluegrass state.
While tasting through their line-up down there, this was one that immediately jumped out to me that hit the flavor profile that I love. Super smooth, creamy & drank like a lower proof bourbon.
The high wheat content in the mash bill is very rare and makes the whiskey super smooth even at a fairly high 96 Proof (48% alc.). This baby was aged for four years, with a mashbill of 51% corn, 45% wheat and 4% malted barley. The blend is so damn good. It oozes with notes of freshly baked bread and a malty sweetness. That’s followed by notes of candied ginger, sage and lavender with aromas of oak and vanilla creeping through. On the palate, a silky blend that sneaks up on you with intense flavors of coffee, smoked meats, hazelnuts, baking spices and black pepper.
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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.
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.
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.
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.
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