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
$95.00 $85.00
Back in the day, I used to pick three barrels of Russell’s Reserve every year and offer them up to the Nicholas Wines faithful. Now, if I’m lucky, I get one barrel every three years. I kinda feel like I should drink this one out of a golden chalice.
These days, a private pick of Russell’s is the “Holy Grail” of the bourbon world. As you might imagine, my bar at home is well-stocked with my picks from over the years, but the bottle that I grab most often is my Russell’s #2. It’s just so dang good. I have heard the same thing from many of you who also consider it amongst your favorites. They told me this one was coming in for Christmas, but I guess they meant Easter. Either way, this juice is so rare, I am only selling 100 bottles of this selection and stashing the rest. I would suggest you grab two while you can!
During the pandemic, we would sell out of a year’s worth of bourbon in a month. As you well know, I’ve been struggling to restock them ever since. The bourbon shortage, the glass shortage, and all the logistical challenges haven’t helped the situation.
I love tasting with Eddie because he says he doesn’t get “warmed up” until barrel #50. Last time we tasted together, I think I bowed out around 100. Crazy thing is, we both ranked barrels separately and came up with the same exact top four. I definitely don’t mind having the same palate as that guy!
Born- 12-10-13
Tasted- 2-21-23
Bottled – 3-2-23
Warehouse:7
Level-4
Proof-110%
Barrel #22-0635
My tasting notes: Super creamy with flavors of toffee, vanilla, roasted pineapple & floral rye. The finish takes you on a ride that lasts over a minute.
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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 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.
The third release of three batches from Booker’s Bourbon 2023 Collection is Booker’s Batch 2023-03 ‘Might Fine Batch.’ These mini-releases have become extremely popular, and for good reason. “The vanilla and brown sugar sweet notes come through very well from the white oak barrels this bourbon aged in for over seven years. The taste is great and full bodied; when I added a splash of water, it opened up some great flavors, with a finish that gives a lovely “Kentucky Hug. My Dad would say that this is a Mighty Fine batch of Booker’s.” -Fred Noe
Mike (verified owner) –
This is special. Thanks for picking this barrel. Fantastic nose of molasses, toffee and vanilla and it all comes through on the.palate. Then a nice wave of medium heat leading to the rye spices to finish.