Colonel EH Taylor, Seasoned Wood, 50% abv.

This one time 2016 Colonel E. H. Taylor release is a wheated bourbon using barrels that have undergone a complicated manufacturing process. According to Buffalo Trace, barrel staves were soaked for some time in a proprietary enzyme rich bath with water heated to 100 degrees. Afterwards, some staves were kiln dried while others were dried outdoors for 6 or 12 months before being sent to Independent Stave Company to be "cooper-ed", and then onwards to BT.

Nose: candied apples, a lot of vanilla, toffee, caramel, later on coconut rind, pineapples, light asian pear. Adding some water, the vanilla and pineapple is magnified.

Palate: good body, initial palate is a sour vanilla, wood bark, converts to more basic vanilla on the back palate, palate honey, white sugar. Adding some water makes it much sweeter.

Finish: medium, molasses fumes, pineapple, some spice.

Dry glass: fruity crayons.

This is really nice; a variety of sweet flavors related to vanilla, pineapples, coconut, and white sugar. Good nose, good body, and spice at the end. A step up from Barrel Proof I think. I wonder if I had the CEHTBP afterwards would it still be potent? Or thr CEHTBP before would Seasoned Wood taste like water? Interestingly, a few tasters said there was significant oak and tannins, which I didn't get at all. Does lack some power. Still going to be conservative here. It was really dark in there.

Grade: B

Thewhiskeywash, Savannah Weinstock, 77/100
Whisky advocate, John Hansell, 91 points
Breakingbourbon, Eric, 2.5/5

Image courtesy of Eric Yee.

Eric Yee

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