Released in 2011, this was the first release of the E.H. Taylor series. It is aged using an "old fashioned sour mash" method that utilizes time instead of spent grain to regulate ph in the mash.
Nose hits with quite a bit of corn of all kinds -- creamed corn, fresh corn, caramel corn -- but also some alcoholy-ness in here I'd traditionally associate with youth. Also a vegetal aspect like pea soup. Palate is a really nice caramel-corn bourbonyness, vanilla, with wood-spice kicking in and taking over the finish. It doesn't do anythinge exciting for me, but I haven't asked it to, and I've been finding this a sold drinkin' bourbon with added grip and character.
N: Warm and spicy, with rye evident immediately. Strong but not overbearing wood influence; vanilla. Corn and grainy notes, a slight hint of brown sugar and some maple syrup.
P: Lightly sour at first, warming gently. Woody sweetness but mildly astringent. Rye, light toffee, slightly vegetal.
It's not a world-beater, but it's a little different and a nice change. It's got some decent complexity and the slight sourness is what I wish Evan Williams would do with its sourness. Balances nicely with the sweet.
The nose has very nice oak and honey notes. The palate has a strong burst of rye followed by some acidic notes. The finish leaves you with orange rind and spice.
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