Woodford Reserve Double Oaked

...already while pouring it you can see that it differs not only in name, the colour is dark like a good strong brandy, the aromas are quite thick, condensed. Let the glass "breathe" a bit. Strongly roasted corn in caramel and it is filled with alcohol, but pleasant alcohol. You can feel the distillate, although it is only a little more than the prescribed 40%. Caramel chews, young pine shoots - in my family home we made syrup from pine shoots for alcohol (good for all cold problems). It is honey and this honey is definitely thick and dark. There is a bit of varnish stain, but anyone who has already knocked down more than one bottle of bourbon knows that this is almost standard. And there is also bitter, good dark chocolate. In my mind's eye I see freshly roasted coffee, aromatic, thick with a strong aroma. I'll put my nose in an empty glass for a moment - it's not bad, a trace of something sour and that delicate but generally acceptable "aftertaste" of varnished boards and resin. We're going back to full - the alcohol is a bit of a nuisance, sweetish, something like orange slices with cloves and cinnamon in sugar in a jar. From which we get a sweet and spicy syrup.

...sweet, chocolatey, orange with a slight bitterness, toasted bread crust or toast with honey. It pleasantly warms not only in the mouth, but in the body. After a while, roasted almonds appear, nuts lightly salted and sprinkled with sharper aromatic spices. The first sip and I'm already writing paeans. In a moment I'll start singing :-). The second sip - warm, slightly oily, sweetish, very woody, syrupy. If they sold it in the chemist's as a cough medicine, I'd be first in line. Now more tannins, tannin, nuts, snuff. Flavoured snuff - that's it. I don't know what's gotten into me lately, but two sips is a bit too little, we'll pour it on the "third" leg :-). Warm, maybe if I used "velvety"? That's how I feel it. With this third sip, it heats more, there is power, a warming, spicy-spicy power, clove, ginger, nutmeg, maybe even sage with mint. Fruit in a thick marinade of sugar-vinegar-spices.

... long, slightly acetone, sweet, nutty, coffee-chocolatey and a lot of tannin. Lasts, lasts, lasts, sticks to the tongue like the proverbial burr to a dog's tail and on the tip a little aftertaste like a lemon drop.