Evan Williams Single Barrel Vintage bourbons have a subtlety and balance that resonate with me. It seems that with each year, Heaven Hill manages to release an EWSB whiskey with flavors that are well integrated and harmonious. Nothing stands too far out in front. The last four vintages have been excellent, but will the 2003 measure up?
Evan Williams Single Barrel Bourbon, Vintage 2003, 43.3% abv (86.6Proof), $29/bottle
Color: Deep golden
Nose: Caramel apple, honey, vanilla taffy, with hints of cinnamon and nutmeg.
Palate: As with the 2000 and 2002 especially, this 2003 is a well balanced blend of sweetness, fruit, and oak. Honey and vanilla up front, burnt sugar, dried apricot, golden raisin, and a solid backbone of oak and wood spices (cinnamon, nutmeg).
Finish: Candy corn sweetness, oak, crushed rock, and warm wood spices.
Overall: Heaven Hill is in a groove with the distillery’s Evan Williams Single Barrel Vintage dated bourbons. The 2003 is just a shade less exciting than the previous three years, but sill marked with the usual grace and easy drinking personality. This is whiskey you can buy at a great price and knock them back without sacrificing quality. I will say that Heaven Hill would have a stunner with a bit more stickiness and mouth feel at a higher proof. The distillery is releasing a barrel strength Elijah Craig 12 Year at around $40-45, so I hope they add a similar version of EWSB soon as well.
Sour Mash Manifesto Rating: 8.9 (Outstanding)
If you’ve never seen Chris McMillian making a julep, you’ve never seen a julep being made! Poetry and whiskey become one.
http://www.youtube.com/watch?v=gJV-O1e10z8
The confession I have to make is that I don’t make the mint julips for the Derby day party. My cousin does – and he is a master. The recipe comes from and old Louisville “Kentucky Derby Cookbook” from the 40′s. We used Lexington bourbon (ok stuff), makers mark, and Weller 12 yr. the bourbon tasting at my party had 20 different bourbons. Highlights were: Willett 11 year (I don’t know where it was sourced Matt
I couldn’t help it buddy), Parker’s Heritage Cognac aged, Old Rip Van Winkle, and Woodford reserve 4 wood (which we all agreed was pretty good stuff. I don’t disagree w/ Jason too often, but this is one). One of the surprise finalist for best of the batch was the Buliett 10 yr, of which I am an unabashed fan of. I didn’t expect others to share my enthusiasm for that one, but it held up well against the others. We put it up against 4 roses single barrel and small batch. If they aren’t made in the same place you wouldn’t know by the taste.
Oh my goodness. Thank you for sharing that. That was unbelievable. Just added something else to my to-do list for my life- get a drink at wherever Chris McMillian is bar tending. (Presently it looks like he’s at Kingfish.)
Haha! Thanks Nick! But, which Old Rip? 90 or 107? Huh? Hehehe. Couldn’t resist. Next time send me an invite!
You’re in Matt! It was the 107. Good stuff! I thought the 12 year Weller was every bit as good though.
Nick, blend the two together at 50/50 for the best of both worlds, barrel age and proof strength (a.k.a. FLAVOR!)
Ha! On a serious note, has anyone ever mixed bourbons with a good result? I’ve always considered this criminal of course, but it has peaked my interest.
Experimenting to make “Your Bourbon” is Fun & Tasty !
Example…….
50/50 mixture Benchmark and Heaven Hill White Label BIB 6 Year 100 Proof.
GREAT Combination !
Havent tried it yet but saw a recipe for an interesting drink…
Equal parts Old Overholt, Jack and Johnnie Black ober ice anyone try this?
I have made many bourbon mixtures. If the scotch world can be successful with mixing single malts, why not bourbon? Recently I mixed various wheated bourbons together with sweet vermouth and bitters to make a Mahattan amagamation. It was awesome after I left it over night in the freezer. I am all for mixing bourbons!
Very interesting indeed! Any more successful mixes out there?
Nick, there is the famous StraightBourbon blend: 50/50 NAS Old Weller Antique and Weller 12 yr.