The spelling of whiskey can also be confusing, as sometimes you will see it spelled ‘whiskey’ and sometimes you will see it spelled ‘whisky’. The Scottish spelled ‘whisky’ sans ‘e’, while the Irish spelled the word with an ‘e’. America generally followed the Irish spelling, with exceptions of course, and the rest of the world seemed to follow the Scottish spelling for the most part. Señor Sombrero is a guy who drinks a lot of whiskey; one might say “too much.” I’m not impugning his moral integrity so much as second-guessing his critical faculties at the end of a long day. By way of contrast: I presume that most of the whiskey reviewed here at Malt is done in quiet moments, at home, when some time and space is permitted to facilitate concentration and contemplation. Most are likely tasted in isolation; it’s probably the rare example that is tasted as part of a flight.

Before the process is started, a distiller must first determine the mash bill: the exact makeup of grains from which the whiskey is made. To qualify as Bourbon, the grains must feature at least 51% corn. Then, a combination of rye, wheat, and malted barley can also be added. The 1792 Small Batch Bourbon on the palate was very light upfront. The caramel notes I got on the nose delivered on my palate and were accompanied by tobacco flavors familiar to bourbon. Then, that heavy rye mash bill came crashing in with a surprisingly spicy finish. Surprising because this is a bourbon, not a rye, but once you realize that the mash bill begins with a high rye content, it makes a lot of sense. I also want to make sure it’s clear that this was a very good surprise.Bourbon was formerly known as Ridgewood Reserve 1792 and 1792 Ridgemont Reserve. Despite being a multi-award-winning bourbon, its various change in names could be why it’s not that popular today. The brand won the gold medal at the World Whiskies Awards in 2020 and double-gold at the San Francisco World Spirits Competition in 2021. On the nose: Very restrained. Starts with an overwhelming acetone topnote and a broad stroke of oaky vanilla. Furniture polish, the faint scent of maple syrup, and lemon juice make appearances, as well as a savory note of beef jerky, some English mustard, and an airy hint of milk chocolate. In all, I’m surprised how little this expresses aromatically. Perhaps it will be more exuberant in the mouth? Traditionally, the average bourbon begins its barrel-aging life with a proof between 80 and 90. Essentially, this means that full proof bourbon has a much higher alcohol percentage than the most common bourbons found on the market.

The Sazerac Company has not formally released the official mash bill of 1792 Bourbon Full Proof. However, many bourbon whiskey experts have surmised the ingredients by percentage to be around 74% corn, 18% rye, and 8% barley. 1792 Full Proof is aged in American white oak barrels for anywhere from 7 to 8 years and completes its aging process with a 125 proof point rating. The high proof rating places this bourbon in the upper echelons of high proof bourbons with an ABV of 55%-65%. Conclusion Seriously, though, there’s a cottage industry of whiskey reviewers waiting for a prominent critic (of which there are, legitimately, perhaps three) to elevate an expression just so us Lilliputians can slag it off, thereby demonstrating that we’re so much more discerning than said critic. It’s the imagined intellectual superiority of the bear case and it’s intensely lazy. Rye on the other hand must have a mash bill that is 51% or more of – you guessed it – rye. Like bourbon, it also must be aged in virgin, charred oak barrels, and has the same proof requirements as bourbon both in the barrel and bottle as well. So really the only difference between bourbon and rye is the mash bill, which is a huge difference. My natural skepticism of laurels aside, I don’t believe that every big-name critic requires an immediate rebuttal, any more than I believe that their top selections are worth chasing down at any price. I’m keeping an open mind; nothing would please me more than if this were transcendent, life-changing, epoch-defining whiskey, because after all I still have the lion’s share of a bottle of it on my shelf.Proof: Another term for measuring the alcoholic content of a beverage. The proof is double the alcohol by volume (ABV) measurement. And there’s no ‘right’ way to enjoy Bourbon, but there are certainly ways of drinking the liquor that make for a more enjoyable experience. There are different types of bourbon on the market, depending on how they’re made. Single barrel bourbon, sweet or rare. Learn more about the terms and distillery processes to understand what goes into making a delicious bottle. However, to be called a Bourbon, it must also be produced in the United States and be made from 51 percent corn. The liquid needs to be distilled to no more than 160 proof and entered into the barrel at 125 proof. It must not contain any added flavoring, coloring, or other additives and must be aged in new, oak-charred barrels.

To help us rank the best Bourbons in the world, we looked at a number of different factors, including the proof, age, and price.I’ve written before about the perils of high ABV whiskeys. At best, they need to be consumed in judicious measures and often benefit from a few drops of water, something proscribed by Bōshi-san (I’m running out of ideas) in his “Murray Method” guidelines for tasting whiskey. At worst, they are palate-deadening after a half measure, rendering any meaningful evaluation of subsequent whiskeys impossible. The 1792 Bourbon begins with the Barton 1792 Distillery’s very own High Rye mash bill. Then it is combined with a blend of aged bourbons from barrels that are hand-selected by the Master Distiller. The term ‘small batch’ actually means that the bottle is a selected blend of several barrels for the desired tasting notes. Definitely not the best bourbon I’ve had in the last 12 months. Not the best bourbon I’ve had in the last month. Honestly, it’s not even the best bourbon I have had this week. This mostly underwhelms; it has a few points where the expected robustness of flavors knit together, but elsewhere this is one note and shrill. In light of this, but considering the high proof and decent price, I’m scoring it just a hair above average. If (nearly) full-strength bourbon is your thing, both Stagg Jr. and Rare Breed offer more flavor for the same or less money. The finish is long and hot. Through the heat, there is some peppery rye spice, caramel, musty oak, and a pronounced note of stewed pears that culminates in a somewhat bitter finish. In conclusion

I decided to get my paws on 1792 Small Batch Bourbon, a new(ish) product from the Sazerac Company that’s creating a lot of buzz in the whiskey world. So let’s talk about where this product came from, how it’s made, what it tastes like, and if it’s worth your time! History Lesson A very light amount of ethanol blends nicely with rich caramel, heavy vanilla, and plenty of rye spice, all of which is underscored by a soft oak note. The nose is relatively light and simple but it is nicely balanced and pleasant overall. Palate Small Batch Bourbon is the modern / recent replacement for the Ridgemont Reserve we looked at yesterday. Like the 1792 RR, the 1792 Small Batch Bourbon is made in Bardstown by the Barton 1792 distillery and is made using the same mashbill as the Very Old Barton brand. Of the VOB releases I’ve only tasted the current Very Old Barton 6 and an older release of the Very Old Barton 6 Years bonded.Arguably, the most crucial step of the Bourbon production process comes next: aging. Whiskey must be aged for at least two years before it can be called “straight whiskey”. A spirit distilled for a shorter period of time is known as “white dog” and has a paler, almost clear coloring and a sharp flavor.