Each autumn we construct a very special blend of Bourbon to release as a celebration of success and to use as a toast to the year to come. The New Year Bourbon has gradually woven itself into our annual routine. In the busiest time of year, we take some time to think only about the pillars of our brand, the creativity of our blending process and a dedication to forward-thinking and quality driven line of spirits.
On the nose, an array of fresh, primary fruits sits atop a creamy base of horchata and toasted nuts. The palate starts bright and fresh, but water unlocks a whole beehive’s worth of flavor- honey, wax, flowers and pollen.
Appearance: Goldenrod fading to a rim of lemon chiffon.
Nose: Distillate driven, but with ample variety of primary fruit flavors, among them gooseberry, apple, watermelon rind, and peach. The oak is fresh but quite gentle, smelling of vanilla, toasted coconut, and sawdust. Corn lends a strong creamy foundation of toasted almond, lemon curd, and baguette. Cilantro and wintergreen hint at some light rye spice.
Palate: Despite the strength and minimal tannin, sweetness lends a clear weight to the palate. It opens fresh and grassy, on Yorkshire pudding with mushy peas, genepy, and thyme. As it sits on the palate, juicy fruits emerge, notably persimmon, raisin, and black tea with lemon.
Finish: An initial burst of minerals: limestone, flint, and steel. These give way to a potpourri of herbs and spices: apple blossom, hyssop, wild mint and clove.
