Whisky Comparison
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Flavor and Aroma Commonalities
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W.L. Weller Special Reserve
The Original Wheated Bourbon Whiskey features an exceptionally smooth taste, substituting wheat for rye grain. Bottled at 90 proof, this bourbon stands out with its burnt orange color. Its softer flavor notes make this bourbon great for sipping or making cocktails.
Rumored: 70% Corn | 17% Wheat | 13% Malted Barley | Wheated
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Part of the The Sazerac Company family of brands.
Note: A very small quantity of whiskies came from this single barrel, so taste variability is higher than with larger production whiskies. Many times this is not a big deal (i.e. Blanton's), but sometimes it matters (i.e. Larceny Barrel Proof versions). If the specific barrel is not listed, ask your server or a store employee for more info.
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Nose: A sweet nose with a presence of caramel.
Palate: Tasting notes of honey, butterscotch, and a soft woodiness.
Finish: Features a smooth finish with a sweet honeysuckle flair.
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George Dickel 9 Year Old Hand Selected Barrel
George Dickel Hand Selected is their private barrel program. The sour-mash whiskey employs the Lincoln County Process, which is a type of charcoal filtering that is typical of Tennessee whiskey. This expression was aged for 9 years, then bottled at 103 proof, making for an exceptionally well-balanced single-barrel whiskey.
84% Corn | 8% Rye | 8% Malted Barley | High Rye
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Part of the Diageo family of brands.
Note: A very small quantity of whiskies came from this single barrel, so taste variability is higher than with larger production whiskies. Many times this is not a big deal (i.e. Blanton's), but sometimes it matters (i.e. Larceny Barrel Proof versions). If the specific barrel is not listed, ask your server or a store employee for more info.
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Nose: The nose opens with floral, honey, vanilla, and citrus notes, as well as some prominent oak.
Palate: There's a pleasant sweetness on the palate with fruity, vanilla, and oak spice notes.
Finish: Finishes with lingering oak, and sweet notes, as well as a slight warmth.
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