N: Rye dominated with citrus and floral notes. P: The high rye content really shines through with some big spice, vanilla, and a hint of breakfast cake. Dry to slightly oily. F: Long and clean, spice lingers. I tried a slew of low priced bourbons when selecting those for the American Whiskey Primer, and this was my favorite in the ryed bourbon category.
NOSE There is an initial astringency that takes a second to blow off. Once it does there is a classic bourbon profile of caramel and vanilla that is paired with some honey, brown butter, and bruleed bananas. A very light fruit runs underneath the whole nose with a bit of fresh corn keeping it company.
TASTE The taste is where the Old Grand-Dad really shines. Caramel, vanilla, cinnamon, corn, nutmeg, and some pepper are the principle flavors. There are some very sweet dessert like qualities to this bourbon with candied nuts, cherries, and a hint of fruit. Adding water or ice enhances the caramel and vanilla while simultaneously bringing out some additional savory notes of brown butter and something that reminds me of sage.
Graham crackers and fruit that fades to barley and rye.
It's quite posible I have a soft spot for this whiskey, but like it. I alwasy have. It's sippable neat, it's mixable and holds up on ice. I'd put it on the lower end of the B scale... but still a B
n: green banana peel, caramel, cardboard, dry oak. A bit of floral rye.
t: caramel and creamed corn with a good dose of a vanilla, nutmeg, and rye spice. Middle is burnt sugar and more dry oak. Finishes nice with caramel and banana bread but leaves a burning down my gullet. [2017 bottle reviewed with new packaging]