Whisky Comparison
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Flavor and Aroma Commonalities
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Doc Swinson's Exploratory Cask Garryana Bourbon
Doc Swinson’s Exploratory Cask Garryana Straight Bourbon is a limited-release expression that showcases the unique characteristics of Garryana oak, a rare wood native to the Pacific Northwest. This bourbon is crafted by blending two MGP-sourced rye-heavy mash bills and finishing the blend in 350-liter Garryana oak casks for approximately two and a half months .
60% Corn | 36% Rye | 4% Malted Barley | High Rye
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Independently Owned
Note: This whisky is part of an ongoing series, with variability between each release due to differences in mash bill, barrels used, age profile, and others. If the specific version is not listed, ask your server or a store employee for more info.
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Nose: Kansas City BBQ smoke sweet plum sauce.
Palate: Molasses cookies confectioners sugar black tea and fruit leather.
Finish: A little cocoa and fig jam cling to the tongue.
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Doc Swinson's Exploratory Cask French Oak Bourbon
Doc Swinson’s Exploratory Cask French Toasted Bourbon is a limited-release expression that showcases the innovative spirit of the Exploratory Cask series. This bourbon is crafted by finishing a blend of two MGP mash bills in toasted French oak casks sourced from Taransaud Cooperages in the Tronçais forest of France. The barrels are seasoned for a minimum of 36 months, imparting unique characteristics to the whiskey.
60% Corn | 36% Rye | 4% Malted Barley | High Rye
Create a Free Account to see Individual Ratings
Independently Owned
Note: This whisky is part of an ongoing series, with variability between each release due to differences in mash bill, barrels used, age profile, and others. If the specific version is not listed, ask your server or a store employee for more info.
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Nose: sweet, spicy, fruity, and warm. The classic vanilla note is present, but more spice-influenced like aged rum.
Palate: In the mouth, the bourbon is sweet and viscous with a moderate astringency from grippy tannins.
Finish: Same as aromas with notes of chocolate orange peels, apricot marmalade on dark rye toast, and roasted bananas and leafs
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