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BACKGROUND: Produced by Heaven Hill Distillery, Henry McKenna Single Barrel Bottled-in-Bond is named for an Irish immigrant who moved to Kentucky in 1838 and operated a distillery on his farm. Initially a producer of corn and wheat whiskey, McKenna moved to Louisville in 1880 and built a new distillery in 1883, which, at its capacity, never produced more than nine barrels of bourbon a day. He passed away in 1893, and his sons took over the bourbon business.
Because McKenna set new standards for sanitation and aging during his time, Heaven Hill named one of its bourbon brands after him. Once easy to find on store shelves, Henry McKenna 10-Year SB BiB became quite scarce and was briefly subject to a bit of secondary market pricing after it was named “Best In Show Whiskey” at the 2019 San Francisco World Spirits Competition. It had also won Double Gold in the bourbon category the year prior.
Because this McKenna is a single barrel product, some consumers have complained on the Internet about experiencing significant variations from one bottle to the next, but, overall, it remains a highly-sought and admired bourbon.
NOSE: The McKenna offers an ethanol-heavy nose with deep, rich notes that remind me of caramel simmering on the stove. There is also a significant layer of oak in the nose as well as a bit of citrus.
PALATE: The palate presents loads of mint, which is often present in higher rye bourbons though Henry McKenna uses the same 75% corn, 13% rye, and 12% malted barley mash bill as other Heaven Hill products. The oak, caramel, and trace of citrus appearing in the nose also linger on the palate. A buttery mouthfeel coats the jawline and sticks to the mouth.
FINISH: Loads of oak dominate the finish and dry the mouth. Rye spice and mint also remain. The finish is a long one that lingers like a talkative house guest who just won’t leave. I notice that the finish is significantly spicier than the palate.
FINAL ASSESSMENT: The Henry McKenna 10-Year SB BiB is a complex bourbon that transforms from the front of the palate to the finish. It is heavy with oak, which I enjoy in bourbons despite its drying effect. I can certainly understand why this bourbon is so prized, and I would make it a daily drinker if it weren’t so hard to find. I’ll make it a point to pick up a bottle whenever one is spot
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I picked this up for 34.99 which I thought was a good price. I am looking forward to giving it a try later tonight. I am tempted to go back and pick up the single barrel for 35.99. I was tempted to pick up a EH Taylor Small batch, but the wanted 69.99for it.
DCWineguy has 4 bottles of George Dickel - Bottled in Bond in stock - $50 with free delivery in DC.
https://www.dcwineguy.com/spirits/George-Dickel-Bottled-in-Bond-w2107893ex
#1 from Whiskey Advocate
http://whiskyadvocate.com/top20/2019/1-george-dickel-13-year-old-bottled-in-bond/
Review #13: JW Dant Bottled in Bond
Proof: 100
Age: 4 years ... it's BIB
Info: Love the low-end look. As with the last review ... grabbed a few bottles I can't find in my ABC regime state while passing through KY. BiB anything is my go-to.
Color: Looks like HH booze...
Nose: Oak. Bananas (?!). Corn. More oak and some spice.
Mouth/taste: Oak up front. Carmel. More char barrel oak and some corn too. That oak really hit me.
Finish: Oak. Long finish with lots of oak really standing out. I get some spice and maybe some pepper or maybe that medicinal taste. Meh... This is not a top favorite. Oakey. Wow.
Comments: This is like ... the standard HH flavor profile only flawed. Too much barrel oak. Don't know what to say? Are these BiB bottles pulled and sent to market before becoming McKenna or HH6? I dunno. I'd pass on another bottle of this, even at $16 bucks.
Giving this a 50/100 score.
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George Dickel Bottled in Bond is a new release from Cascade Hollow Distilling Company (previously Dickel Distillery, but Diageo decided to rebrand the distillery and have George Dickel be a brand within the company). It’s a Bottled in Bond, charcoal filtered, 13 year old Tennessee whiskey…for under $40. Yes, you read that right.
I walked into one of my favorite stores today with the idea that I was going to pick up a bottle of Laphroaig 10 for an Islay tasting I would be hosting this weekend. Upon entering the store, the liquor manager saw me and came to say hello and discuss what’s new. I enjoy going to this particular location because all of the staff are friendly and everyone seems to be on top of their whiskey game. We looked through the stuff in the display cabinet and talked about some of the bottles for a bit, then he asked me if I had gotten a bottle of the new Dickel. I’m thinking, “Why would I want Dickel?” I’m not really a huge fan of their flavor profile or for that matter, most Tennessee whiskey. He began telling me about it and the conversation went a little something like this:
“Bottled in Bond? Okay, I like that. 13 years old you say? That’s pretty old, especially for being Bottled in Bond….what? Could you repeat that? $39.99?! Yeah, I’ll take one.”
He said they only got one case in and still had it in the back, so he went to go grab it. He came back with it in hand and was like “Oh, did you get a bottle of Old Fitz 13 yet? I just got a 3 pack randomly and have one left. Do you want it?” Yes, yes I do. And that’s how one bottle turned into three.
So I didn’t really know what to expect with the Dickel BiB, but I had relatively high hopes considering the age and being BiB. The nose was rich, sweet and had a nice bouquet of spices. I went to my pantry and dug around and the closest I could find were clove and maybe a hint of nutmeg. There’s also a bit of leather on the nose, but it’s not super prevalent. The palate starts with a mild alcohol burn (to be expected since it is 100 proof) but that quickly dissipates and warms the mouth. There’s wood spice and leather, sweetness, but not overly so. Dickel’s description also indicates there’s supposed to be tropical fruits and I was unable to taste those without taking a bite of some cheese prior to taking a sip (smoked gouda if anyone cares). The addition of a few drops of water brings out a bit more of the sweetness, which I imagine some could perceive as the tropical
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