Here there are notes of honey and caramel but also some dark fruit undertones and just a hint of nutmeg. More nuanced flavors emerge on the back palate.
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Here the whiskey drops and lifts but also expands to provide a very full bodied, big flavor profile.
Definitely lots of other great tasting notes im having a hard. Palate: Cherry, honey, a little agave flavored sweetness, oakey. The entry palate is cool and narrow but soon widens as it hits the mid-palate. Distiller: MGP Bottler: Backbone Bourbon Bottle: Uncut Single Barrel: Mezcal Cask Finish Aged: 5yrs, 2 months Proof: 113.6 ALC: 56.8 Nose: Cinnamon and sweetness, immediately followed some smokiness, vanilla, banana. Cocktails with Backbone Bourbon News / / 07:10 AM EDT. There is also some slight oak on the nose. Nolan Smith, co-founder of Backbone Bourbon joined us in the studio to share more about this Hoosier-made bourbon. Sweet nose that reminds one of walking in sugar cane field. The right combination of these mature whiskeys including a stout proof of 110 allowed us to create a rich and decadent blend. We also included some older Straight Rye and some wonderful barrels of Light Whiskey that were barreled in 2006. The bulk of the blend is some of our best Straight Bourbon barrels between 5 & 7 years old. Our starting point was simple – how could we use our older barrels of whiskey to create something that was outstanding and stood apart from other high-end American whiskeys. Malts: Two-row Pale, Caramel, Chocolate, Honey, Carafa III, Roasted Barley. We spent several months coming up with the blend. Additional Info: Narwhal was aged for 8 months in fresh bourbon barrels (a combination of Willett single barrel, Heaven Hill and various Beam brands). "It enhances the overall tasting experience, overall flavor, and aroma identification.Backbone “The Forge” is blended bourbon where at least 51% or more of the blend is Straight Bourbon. "It is scientifically proven that cutting off this sense will heighten other senses," says the whiskey advocate. Druckenmiller also recommends closing your eyes during the nosing process. Jason Druckenmiller, the head of whiskey advocacy at Proximo Spirits which covers brands such as Great Jones and Tincup, actually advises against sticking your nose into the glass when you take a sniff: "This paralyzes olfactory senses for a few moments, so it's important to hold the glass just below your chin and slowly bring it towards your nose until you get the first aroma of the liquid," he says. Unlike wine, you should be cautious about nosing the high-proof spirit.
She adds that after the initial sip of the straight spirit "a noticeable difference before and after water can help identify flavor profiles." We will let you add the water but we are firm believers that barrel proof whiskies. We have done the exact same thing since batch 1 we bottle 10 x 53 gallon barrels at a time with minimal filtration and DON’T add a drop of water. "A drop or two of water should be added after an initial taste neat, as the chemical reaction will boost the concentrations of flavor compounds and 'open' or 'release' aromatics to further explore the depth of the whiskey," says Connie Baker, the co-founder, CEO, and head distiller at Marble Distilling Co., an artisan operation known for using local grains and sustainable practices. Backbone Uncut is our flagship bourbon and our first product ever launched (2010). One of the best ways to open the flavor of bourbon and help develop your tasting skills is to incorporate water.
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