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
$64.95
I’ve leaned on my friendships & connections in Kentucky big time over the last few months & finally some barrels are beginning to arrive. Should we surprised that the first one to arrive is from my friend Eddie Russell from Russell’s Reserve & Wild Turkey?
I love tasting with Eddie because he says he doesn’t get warmed up until barrel # 50. Last time we tasted together I bowed out around 100. Crazy thing is we both ranked barrels separately & came up with same top 4. My first phone call went to Eddie back in April when we ran out. Eddie agreed to send me 10-barrel samples from my favorite Rickhouse (E). 5 from level 4 & 5 from level 3.
I made my selection in a quick minute thinking I could get it right away. Ha, fat chance. She just arrived. I will make 160 bottles available to the NW faithful . Don’t wait too long, I’m fairly certain this barrel will empty just as fast as my last one!
Born- 9-9-11
Tasted- 4-5-20
Bottled – 10-27-20
Rickhouse-E
Level-4
Proof-110%
Barrel #20-0041
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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This is the very first 2024 installment of the limited production project from the Bourbon leaders, Booker’s and their iconic master distiller, Freddie Noe. They’re calling this batch ‘Springfield Batch’ as an homage to Booker Noe’s hometown in Kentucky where he was born and raised. This is a little bit of an older age statement than the last few in the series at 7 years, 7 months, and 8 days. It was bottled at 62% alc (124 Proof).
This is the first release of its kind and was just announced last week. I snagged six bottles as soon as I could. It’s a U.S. only release, and it remains to be seen if there will be others. The Redbreast Kentucky Oak Edition is triple distilled in copper pot stills and matured in American Bourbon barrels and Spanish Oloroso Sherry butts. Then it’s finished for a minimum of 4 months in hand selected, air-dried American Oak from the Taylor family farm in Kentucky.
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.
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.
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