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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True whiskey and Knob Creek enthusiasts are going to go nuts for this one. Knob Creek Rye is as outstanding as it is rare but today we’re lucky enough to bring to you, my own single barrel of it. This is a big gold expression of Rye that holds nothing back. On the nose, there are hints of dill, rye and essence of charred oak. On the palate, you are hit over the head with baking spice, honey and freshly baked bread. The finish is certainly a warm “Kentucky Hug” that goes on forever.
Today I snagged a really special single barrel that I have been working on for nearly two years now with Old Forester. It’s a 128.2 proof dynamo that will blow you away, and you’ll love every single sip. The nose is of fresh leather, baking spices & cocoa. On the pallet, this one is a monster & hits you with baked apple. brown sugar, vanilla & cinnamon. The finish goes on for two days long with notes of fig, cherries & clove. It’s big, but she’s a beauty.
Everybody in the whiskey world knows Baker’s. They have one heck of a reputation. They only make one two things their 7 year and the 13-year, and their 7-year single barrel straight Bourbon just means it is aged for at least 7 years. I was just allocated 18 bottles, and ours is special – it happens to be aged 8 years and 1 month! Bottled at the signature 107 Proof, this is a flat-out delicious bottle of bourbon from the distillery that makes no two barrels alike. This one hits with notes of Toffee, caramel, peanuts and black pepper. The mouthfeel is full and distinct with dried fruits joining the party and a smooth, lengthy finish.
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.
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.