Bottled in Bond Distilled Spring 1952 Bottled Fall 1960
Note: LAWS suspects that the samples tasted below may not be representative of the true, original flavor of this whisky. We believe the excessive soapy flavors, combined with the age of the bottle, indicate that over time the whisky has undergone some chemical processes (transesterification, and specifically saponification) which introduced new, bad flavors into the whisky not intended by the distillers. However, we have kept these notes publicly posted so that others may compare their experiences with our own, or learn from our notes and observations.
Not a lot there in the nose. The palate is medium-to-largely sweet, and good, with decent depth. The finish is long, building, kinda nutty, and rather boozy. Some soapy aspects join that boozyness, and that's what really hurts this bourbon. It would be really good stuff if it didn't fall apart in the finish.
N: Mild, with butterscotch and citrus P: Big and flowery, then rich rancio. F: Rich and creamy, but then a gnarly soapiness emerges that, like a turd in the punchbowl, ruins the whole party.
Nose: Lots of alcohol on the nose, some caramel, but mostly alcohol. Palate: Big oak notes with sweet corn, chewy mounthfeel, a bit of perfume going into the finish which is fairly perfumed.
A bit over oaked, but nice stuff.
On now reviewing the other notes, I have to say I don't detect the excessive soapiness (except maybe a little of that type of scent that I'm labeling as perfume). It may also be that this has opened up a bit with exposure to oxygen since Adam and Chris tried it. I found it a bit over oaked, but altogether a decent Bourbon, though certainly not among the best Stitzel-Wellers I've had.
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