Bourbon, Brass & Beyond: Tasting Notes, Trends, and Trip Plans
Join Dan and Bob in this lively episode as they share tasting impressions of Buffalo Trace's Single Oak Project Barrel 80 Rye Bourbon and NEW release Stagg 26B, discuss recent bourbon purchases, and outline upcoming trips to bourbon landmarks. Whether you're into whiskey data, market trends, or planning your own bourbon adventure, this episode offers insights and stories to fuel your passion.
#bourbon #whiskey #buffalotrace #singleoakproject #stagg #bourbonbrassandbeyond #oak&age #bourbontasting
In this episode:
- The excitement around the experimental single oak bourbon from bourbon's innovation
- Tasting notes on a 12-month-seasoned rye bourbon with intriguing fruit and oak flavors
- The impact of stave seasoning, charring, and barrel variables on bourbon flavor
- Market trends: pricing, secondary market activity, and distribution challenges
- Personal bourbon hunts: rare store finds and travel plans for visits to Bardstown and Heaven Hill
- How proof, aging, and barrel location influence flavor profiles and perceived heat
- Upcoming tasting plans, including Pappy and special releases
- The importance of data and experimentation in understanding bourbon characteristics
Timestamps:
00:00 - Welcome and recent bourbon adventures 00:31 - Handling vacation workload and busy schedules with kids 01:01 - Football, marching band, and busy family life 01:56 - Exploring the experimental single oak project and tasting impressions 02:26 - Notes on stave seasoning, grain size, warehouse type, and variables 03:06 - The nose and fruit components: pear, peach, nectarine, and rye spice 04:22 - The subtle palate and oak influence, contrasting with the nose 05:22 - A discussion on the importance of barrel-specific data and experimentation 06:14 - The rye bourbon's proof, flavor profile, and finish 07:29 - Variations in mash bill, barrel charring, and stave seasoning techniques 08:21 - Upcoming bottle: Buffalo Trace experimental 15-year wheated single oak 09:19 - Future tastings and trip plans with Pappy cigars 10:56 - Tasting and aroma development over time 11:28 - Comparing the new stag with others and notes on proof and flavor 12:00 - Introducing the new 26B batch and discussing its profile 13:41 - Breaking into the barrel and enjoying fresh crack aromas 14:27 - Tasting notes: grape laffy taffy scent and initial flavors 15:04 - The influence of proof and barrel aging on flavor strength 16:08 - Comparing the finish and taste nuances among high-proof bourbons 17:21 - Nostalgia and flavor recall: fig Newton and graham cracker notes 18:41 - Reflecting on past picks and upcoming revisit plans 20:00 - Experience with Barrel stave selection and the aging process 21:04 - The complexity of high-rye, long-aged bourbons and market availability 22:25 - Tasting the high-proof, 11-year high rye bourbon from Oak & Age 23:50 - The build in proof and tasting dynamics 24:22 - Fluctuations in bottle picks and market prices 25:08 - The appeal of French oak aged bourbons and barrel selection 26:36 - Rarity and aging considerations in distillery picks 27:15 - Final thoughts on proof, flavor, and personal favorites 28:49 - Closing the tasting with market insights and upcoming bourbon adventures 29:56 - Dealing with market prices, secondary sales, and distribution issues 34:05 - The future of bourbon distribution and market trends 36:36 - Wrap-up: favorite bottles, upcoming trips, and episode plans 39:46 - Planning visits to Bardstown, Heaven Hill, and getting ready for upcoming releases 41:01
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