Whiskey Review: Buzzard’s Roost Smoked Barrel Rye - ForWhiskeyLovers.com

Whiskey Review: Buzzard’s Roost Smoked Barrel Rye

Editor’s Note: This whiskey was provided to us as a review sample by the party behind it. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link in this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs. 

Finishing, the idea of giving whiskey a secondary maturation in a specialized barrel, is a modern practice that’s made a massive impact. It only came around in the 1980s, but it changed what we look for in a whiskey and how we value them. It’s also changed how producers are able to create and market whiskey. Finishing offers a way to elevate expressions through a relatively short secondary aging process. For producers who’ve moved away from age statements, their choice of finishing is often the most distinctive element of their marketing.

Buzzard’s Roost built an entire whiskey label with a focus on finishing. After sourcing their whiskey, every expression goes through secondary maturation in 53-gallon barrels, made with new white oak that has been seasoned for 18 months, toasted, and treated with a light char. Buzzard’s Roost attributes their flavor profiles to this proprietary treatment. “Our barrels are our ‘spice rack,’ bringing complex aromas and flavors to each of our whiskeys,” says co-founder and master blender Jason Brauner.

The barrels in this spice rack all use light toasting and a level 1 char. This char, barely more intense than toasting, preserves as much of the raw quality of the wood as possible. This leads to a more rapid absorption of flavors, with a lean toward the woody, coconut flavors produced by oak lactones. This finishing lasts only a few weeks, and is enough to give a unique character to a blended bourbon.

The Buzzard’s Roost Smoked Barrel Rye started as a 4-year old sourced rye before its finishing. In the case of this expression, the barrels were also cold smoked. It’s a process that would impart a dryer, woodier smoke than the maritime, mossy smokiness associated with peat. A whiskey that only takes a little over 4 years to fully mature is appealing from a production standpoint. We’ll see how it can deliver on taste.

Buzzard's Roost Smoked Barrel Rye review

We review Buzzard’s Roost Smoked Barrel Rye, a 4-year old sourced rye finished in barrels that have been cold smoked. (image via Buzzard’s Roost)

Tasting Notes: Buzzard’s Roost Smoked Barrel Rye

Vital Stats: 52.5% ABV. Mash bill: 95% Rye, 5% Malted Barley. 105 Proof. MSRP 70 USD.

Appearance: Burnished Copper.

Nose: Between the high proof burn and a strong forward note of smoke, there’s a sense of actually breathing in a deep woody campfire. As the scent opens up, I can make out deeper hints of allspice, cigar, and caramel.

Palate: The presence of smoke is dominant, in both taste and mouthfeel. It’s got a strong burn to it, which plays into the taste of applewood smoke. The woody quality is there, and combines with some hints of gourmand spice and vanilla, giving an overall impression of cigar box wood with just a hint of peach. The finish is defined by the smoke, with a clean quality like the lingering smell of a dying campfire.

Read the full article at Whiskey Review: Buzzard’s Roost Smoked Barrel Rye

Read the original article

Zurück zum Blog