In this sense the bottles of 1816 are always changing in profile.ĭistribution on 1816 Reserve seems to be hit or miss, as I’ve yet to see it anywhere outside of Tennessee. The process starts with 2-10-year bourbon (sourced from Ross & Squibb) “aged in cooler, more humid parts of the rickhouse” before entering a solera-style barrel, which acts a bit like an infinity bottle. Although the folks at Chattanooga Whiskey were quick to release their own distillate (to much deserved fanfare), 1816 Reserve was how they got started. That bottle is 1816 Reserve from Chattanooga Whiskey. When preparing one of my upcoming reviews, I realized that I hadn’t talked about a certain bottle that I bought on a whim during my vacation last year. Score: 7.Some things simply slip through the cracks. It’s a complex and diverse assortment of flavors that always leaves your taste buds interested in the next sip. The finish is one of the most interesting parts about this bourbon because of the mishmash of fun flavors like dry leather, strawberries, lime zest, cinnamon and barrel char. I was not expecting the palate to have a creamy mouthfeel for the age statement it carries, but it’s very pleasant.įinish: The sweetness from the palate begins to transform into flat Dr. But the heat isn’t obtrusive and begins to fade away as the palate gets real sweet with canned peaches, raspberries and Goetze’s Cow Tales candies. Palate: Initially, some heat hits only the front of my tongue and not the back with smoldering Tellichery Peppercorns. And oddly enough, I get some sweet cranberry bread notes that could swing back and forth between being a cherry note depending on how my nose is detecting that day. There’s also a little bit of black tea leaves and sweet mint to add depth and complexity to the aroma. Nose: There is an aroma of warm baked caramel French Toast to kick off the sweet smelling nose. I sampled this neat and from a glencairn. So let’s dive in and check out how this tastes. Aged for a minimum of 2 years, it appears to be too young at first, but with the specialty mashbill, maybe they’ve stumbled onto something. Then they bottle it at a consistent 111 proof. See my review on the 91 proof version of Chattanooga’s whiskey to read more about it.īut whereas the 91 proof bottling used a Solera method of blending, The Cask Strength version dumps out 8-12 barrels, unfiltered, to make up their small batch. Being a “High Malt” meant that the mashbill has a higher percentage of malted barley in the mix, like Honey Malt and Caramel Malt. Last year in the summer, they achieved their goal and began to bottle their new “High Malt” series of bourbon for a large release among many states in the South. They had a gameplan from the start to source some bourbon (MGP) to get their name out there and sold it under the “1816” label while their own distillate came of age (see my review of an Alabama Bicentennial Single Barrel of 1816). Their distillery is huge, beautiful and state of the art. Cask 111 ProofĬhattanooga Distillery is one of those craft distilleries that went about their operations early on with a fierce devotion to making it big. When you buy through links on our site, we may earn an affiliate commission.
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