What is a single barrel Whiskey, how do you choose it, how is it better, and do they send you the barrel and you bottle it at the store? Single barrel Whiskey is just that: one single barrel of whiskey.  Standard protocol for making whiskey is to blend several barrels into one uniform whiskey that remains consistent bottle after bottle which for all intents and purposes is a great thing. There is nothing wrong with knowing what you’re getting quality and taste wise when you buy something, but occasionally, it is nice to step outside of your comfort zone and try something new and exciting which is exactly what we’ve been provided with, thanks to the good folks at Heaven Hill Distillery.

Going back to answer some of those question how is it is better? Better is a relative term: to me different and interesting are better ways to describe single barrel Whiskeys.  How do we get different and interesting? It starts with our supplier supplying us with a range of samples (see photo). In the case of our Elijah Craig bottling the only thing the samples have in common was that they were all 12 years old. The variables include proof at the time it was removed from the barrel and where the barrel was stored (first floor or the fifth floor of the Rick house). Each of these factors changes the final product. And finally, no we do not set up a bottling line in the back of the store.  The distillery does the bottling and adds our label.

Here are some of my tasting notes.

Bernheim Wheat Whiskey (51% soft winter wheat as opposed to 51% corn as in Bourbon) 90 Proof 5 Years Old ($29.99)

The Bernheim Wheat has a deep bronze, copper color

Crisp and light, apple cider, all spice, and toasted oak on the nose.

This is such a great whiskey for any skill level of drinking, but especially for those just starting their way down the Bourbon trail, it is a great gateway whiskey. Beautifully balanced, but the flavors are well defined with vanilla and light honey sweetness that isn’t sticky in the least. The sweetness is far from cloying. Cherry notes come through also followed by heavily toasted bread and dry oak. Sweet spices emerge from mid palate through to the finish. For such a light, airy Whiskey, this finish is really pretty long. Again the cherry fruit shines through in a hard cherry candy or maraschino flavor, and then toasted oak and sweet spice really takes over.

Elijah Craig 94 Proof 12 Years Old  ($23.99)

The Elijah Craig has a light caramel reddish color

Elijah Craig has a bouquet of vanilla, firm, not overbearing.   The roast from the barrels is evident to the nose, and upon tasting, it has certain dry vanilla bean to it. Our barrel seems to have more oomph than the standard Elijah which could be because ours is all 12 year, whereas in the standard Elijah Craig 12 Year bottling, Heaven Hill will add some older whiskey for smoothness.

Evan Williams Single Barrel 2002 86.6 10 Years and 8 months ($24.99)

The Evan Williams Single Barrel has a deep gold/honey color.

On the nose, vanilla, candied orange rind, hints of clove and nutmeg.

Caramel and vanilla with a candied fruit heart, the oak influence is quite minimal compared to 2001 non Beltramo’s bottling that I tried last. The Whiskey is layered and composed from entry to the finish. Subtle sweetness and ever increasing warmth, the rye adds a little pop to the finish.

Rick C., Beltramo’s Spirits Buyer

By definition, this titan among beverages must be American, it must be at least 51% corn (with any variety of grains making up the remainder of ingredients), and it must be aged in new-fill charred American oak barrels for a minimum of four years in order to legally be called Bourbon Whiskey. Those barrels give Bourbon much of its depth by contributing luscious caramels and vanillas, notes of toastiness/leather/tobacco, and a whole host of other dynamic flavors. The requirement that corn be the key ingredient gives Bourbon its uniquely American character which separates it from the other Whiskeys out there. But it’s that age restriction that we should focus on here. Any of that Bourbon that you have right now – either in your liquor cabinet, at the ready behind the bar, or in a glass nestled in your hand – began its journey a minimum of four years ago. By extension, if you have in your possession a bottle marked with a ten, it was put into a barrel in 2001 at the latest, and so on.

This means that the reason some supplies are scarce is due to a complex balance between supply, demand, and foresight. The case is simply that those distillers making the Whiskey that is currently unavailable had no idea that these Bourbons would be so popular. For companies making Bourbons with ages ranging from four years all the way past twenty years old, it would be near impossible to predict in the 1980’s and 1990’s that they should be distilling so much more liquor for the high demand that we’re seeing today.

I’m getting away from myself though. I’m not really here to lecture you on the art of distilling Whiskey. I’m here to celebrate, and hopefully to bring ease to your minds. The fact is that because we live in America where Bourbon is a domestic product, and because there has been somewhat of a distilling renaissance in recent years, there is a plethora of Bourbons out there that are mind-blowingly delicious and affordable. So let’s take a look…

Elijah Craig Single Barrel 18 Year ($48.89): Incredibly smooth, rich, and dark. This Bourbon has so much caramel that you might think you’re in a candy shop. The sweetness is subtly smoky and nutty. Very long finish here. There are also hints of toffee and chocolate that make it perfect for enjoying after dinner in lieu of dessert.

Black Maple Hill 16 Year ($124.99): More deep, dark caramels in this Whiskey, this time accompanied by a little fruitiness and peppery spice. The wood has a strong presence in this Whiskey, lasting all the way through the finish.

Rowan’s Creek ($36.99): This is a Whiskey that puts the char of the barrels on center stage. Dark sugary flavors with toasted wood. There is a nice taste of honey to this one with slight floral notes as well. The finish is smooth vanilla and more tasty char!

The Jefferson’s Bourbon line (Very Small Batch $29.79, Reserve $48.99, 18 year $89.99): I can’t speak highly enough of this family of Whiskies. As far as flavor goes, it has everything I want and more, and there is an offering for every price point to boot. The Small Batch is a perfectly smooth everyday-kind-of-Bourbon with flavors of corn, vanilla, and soft fruit. The Reserve has a great nose with complexity from the different grains coming through with a taste that balances fruit and spice. The 18 year old remains one of the best Bourbons I’ve ever tasted with soft wood notes, fruit jam, leather, caramel, and cream.

I’m not saying that any of these Bourbons can replace one that you already love – all Bourbons are different and true unto themselves. What I am saying, though, is that there are a lot of superb Whiskies out there right now and many should not be missed or overlooked (or overshadowed by Bourbons that have stronger name recognition). So get out there and explore some new Bourbon frontiers! And who knows, you might find a new favorite.

Neal F., Beltramo’s Spirits Staff