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The 2012 Parker’s Heritage Collection (PHC) is a blend of Heaven Hill’s rye-based (Evan Williams mashbill) and wheat-based (Old Fitzgerald/Larceny) bourbon. Put together, the whiskey is an assembly of four grains. This year’s release has large shoes to fill. The 2011 PHC was finished in Cognac barrels and received a 9.6 rating on Sour Mash Manifesto. It was without question one of my top 3-4 whiskeys of the year.
2012 Parker’s Heritage Collection Bourbon, 65.8% abv (131.6 Proof), $80/bottle Color: Deep Amber Nose: Caramel, demerara sugar, and vanilla wrapped around golden raisin with hints of ground cinnamon and ginger. Palate: Sharp yet concentrated and syrupy on the palate -caramel syrup, sorghum, vanilla, cinnamon toast and moderate heat. Finish: Long and lingering – sorghum and caramel sweetness with a roasty/toasty quality and rising warmth. Beautiful finish. Overall: Not quite the uniqueness and level of quality of 2011′s cognac barrel finished bourbon, but the 2012 PHC is an excellent whiskey. The blend of rye-based and wheated bourbon don’t fight one another, but instead achieve a nice harmony. Maybe even a bit too much harmony. Sour Mash Manifesto Rating: 8.7 (Excellent)
Parker Beam is American Whiskey royalty. Few men in the industry have accomplished more. Today he and his son Craig, decendents of THAT Beam, are the Master Distillers at Heaven Hill Distillery, makers of Evan William, Elijiah Craig, and many others.
Five years ago Parker introduced a limited annual release under the label Parker’s Heritage Collection (PHC). He’s continued to release a PHC whiskey each year since. While many of you are quite familiar, these PHC products stand up with the best in whiskey almost every year. Last year’s release was a 10 year old wheated bourbon. I thought it was wonderful, but not quite different enough to stand out.
A month or two ago word got out that the latest PHC release would be a 10 year old bourbon (with rye as the small flavoring grain, not wheat) that had been finished in massive Grande Champagne Cognac barrels from Frapin Cellars in France. The bourbon used is the same recipe as Heaven Hill’s Evan Williams Single Barrel bourbon. This bourbon is aged high in the upper levels of the rickhouse where temperature exchange is greatest. Once the barrels are dumped, the bourbon was placed in the cognac barrels for another four months (the label says six but Parker confirms it was actually four) high up in the aging racks.
Folks, I wasn’t exactly moved upon hearing about this cognac finish. While we haven’t seen such a finishing process in many many years, I was somewhat concerned this was a bit of a gimmick of sorts. I was foolish for thinking that…………..
Nose: Rum soaked fruits, toffee candy, banana, bright floral fragrance, and vanilla bean at the fore. Crushed rock and barrel in the background along with well toasted oak.
Palate: Structured and well rounded. The layers of flavor peel back like an onion. First, syrupy toffee sauce is brightened with candy apple, and dates over an undercurrent of warm spices (clove, nutmeg, and a gentle hum of chili). There’s a welcomed bitterness from the barrel as well.
Finish: Long, sweet, and well spiced. Rum raisin, chewy caramel, and spicy warmth remain.
Overall: Easy to sip even at 100 proof. I don’t recommend cutting it with any water – it drinks too well right from the bottle. However, don’t be fooled either. There is still loads going on here, but it’s just so well integrated. The 2011, 5th Edition Parker’s Heritage Collection is a whiskey masterpiece and also a clear whiskey of the year candidate for me.
