This whiskey is produced by the Lux Row Distillery. It is a marriage of wheat recipe Bourbon with a traditional Bourbon, then finished in a French oak barrel. I saw this bottle at Westport Whiskey & Wine and it sounded interesting, so I picked it up. Matt and I tasted it and here are our tasting notes.
Daviess County Bourbon Finished in French Oak
Age: No Age Statement
- Mike: Vanilla and green apples with baking spice and oak wood.
- Matt: Caramel, cinnamon rolls, nutmeg and oak wood.
- Mike: Vanilla, apples, white pepper and oak. Tasted with a dried cranberry and the apple comes forward and the pepper falls into the background. Tasted with a pecan and the vanilla becomes a caramel and the white pepper is enhanced.
- Matt: Granola with caramel and cinnamon and pecans. The dried cranberry brought out notes of sour cherries. The pecan brought out notes of buttered toast.
- Mike: Long with oak and pepper. The dried cranberry made the finish shorter and sweeter with oak and lingering vanilla sweetness. The pecan made the finish longer and drier with oak and pepper spice.
- Matt: Oak and pecans with lingering cinnamon spice. The dried cranberry added sour cherries and made it a little too sour and bitter. The pecan brought out notes of tobacco and leather.
I would pair this Bourbon with a cigar that has plenty of vanilla notes in the smoke, but not much cedar spice. I would reach for a Nat Sherman Metropolitan cigar.
Photos Courtesy of Rosemary Miller