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
$445.00 $350.00
I get a little confused sometimes with these bottlings, but here is what I understand. This is the 16th edition of the Woodford Reserve Very Fine Very Rare Bourbon. Most of the juice in here is 16 years old though some could be a little younger, and the distillery has unveiled that Chris Morris’ 2003 juice is also in this, which is 17 years old. If you’re still following me, good.
These bottlings are aptly named, and the prices that I’m seeing for these have skyrocketed all the way up to $500/bottle. The average price now is almost $450, partly for the novelty and for the lack of bottles to go round. Digging deep in my Restaurant vault, I was able to find two bottles of these that have been perfectly stored and tucked away.
I get a ton of burnt orange, brown sugar and tobacco spices on the nose with a smooth and sweet mid-palate that boasts notes of caramel and honey. The finish continues to evolve with each sip and peel back new layers. Bottled at 90.4 Proof and hidden well in the smoothness of the blend.
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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.
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).
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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