Batch 5, 2008: Nose of strong raisins, dried cherries, rye... and a magical bakery of sweets, unique breads, and candies. Palate... tastes like a rye! Deep and good. Yeah it's got some rough edges of youth, but not what I'd expect -- it's just a little bit past the border of "smooth" in a good, better-experience way. Rough rapids around a fantastic center. Long finish. This paired amazingly well with Sona's "wine bread" which is like a multi-grain dried-cherry bread. Yet another very promising offering from a new American micro-distiller. Yay!
Batch 10, 2009: Hudson is still making great bourbon. This batch doesn't strike me as strongly ryed as Batch 5 did, and I love it just as much. Delicious, super-drinkable whiskey with tons of flavor. Get some.
Batch 1, 2010: The aroma I get has a distinct rye spice to it, which is odd given that Hudson's Baby Bourbon is made from a 100% corn mashbill (the only 100% corn Bourbon I know of). On the palate, this is definitely a very young whiskey. You can tell by the rawness. It's got some fruit as well, very much akin to the fruit inWasmund's Single Malt. Adding water makes it unpleasantly soapy. Tasting blind, I'm pretty sure I would guess rye or maybe American malt, but not Bourbon. It's interesting but has some rough edges.