Stagg Jr. Kentucky Straight Bourbon Whiskey

Overall rating
Whiskybase ID
Distillery Bottling
Bottling serie
128.7 Proof
64.35 % Vol.
750 ml
Batch 2
United States United States
Added on
16 may 2014 3:47 am by Mycoahhh
UncoloredNon-chillfilteredCask Strength

Average value

€ 179.25

6 × in wishlist

10 × member ratings

37 × in collection

Whisky reviews for Stagg Jr. Kentucky Straight Bourbon Whiskey

2 users have left 2 reviews for this whisky. Average rating is 87.63 points.

  1. Pxrider did not rate this whisky Expert Senior

    The truth is that Stagg Jr. Kentucky Straight Bourbon still exists, and you’ve likely seen it online and in stores. In November 2021, Buffalo Trace announced that the higly sought-after and beloved Stagg Jr. and Stagg Papa lines would be getting a name change around Batch 17 or 18. This lines up with the mid-2022 disappearance. It clarifies why it suddenly seems so impossible to pick a bottle of either up. In reality, both brands are still alive. They’re just part of the annual George T Stagg releases. Those have been bulked up to help alleviate some of the demand. Of course, this makes any bottles of those older brands you have lying around a little more valuable and collectible now.

  2. euzlpz scored this whisky 89 points Member Senior

    I recommend giving the bottle a quick swirl to ensure you get some of that delicious barrel char that rests at the bottom included in your pour-- it really makes for a fuller flavor. Has quite the burn FOR THE PROOF (eg; hotter than Booker's)...but it's well worth it if one desires a very bold and full flavored Kentucky straight bourbon. There is ample sweetness to offset the dryness (if palleted correctly). This one does not take well to water-- surprisingly, it becomes thin and ashy with a moderate amount, though a few drops won't hurt it. By comparison, OGD 114 can take A LOT of water and still display remarkable stability and balance-- but that's a lovely freak of nature in that end up with nearly a magnum bottle's worth when you get a 750ml bottle of OGD 114-- you can pour a 40/60 water to bourbon ratio and it stays perfectly in tact, I prefer that one with about 33% water-- which is far more than I'd normally use in other whiskies. I recommend Stagg Sr., and Jr. neat. I also like my Booker's neat-- neither of those three improve by adding any amount of water IMHO. If you haven't tried Old Grand-Dad 114, go out and get some and help keep the expression's been kept a secret so long I fear it may disappear without the buzz it deserves, and that would be a shame! Bear in mind, it's a 4 year old-- but certainly an excellent one...and for the newbies reading this, OGD 114 is a great place to start-- it's cheap, and you can play with the abv without ruining it. It often flies below the radar of most...not to mention, it could use more fans at this point to keep the brand alive...(I'm not sure if Fred Noe shares the same appreciation for it that Booker did)...prices on that one are scheduled to increase soon-- what are you waiting for? It's very good! 
    • Nose
      Loads of black cherry...aged tobacco, old leather, and bitter espresso-- all in easily definable proportions...undertones of baker's chocolate, barnyard, and clover honey...beautiful barrel char. Not woody, but nicely complimented by oaky imparts-- a proper transformation has occured, resulting in an outstanding balance with the distillate's rich, bold character.
    • Taste
      (Entry): HUGE. Black cherry and barrel delicious!

      (Middle): the most beautiful, full flavored honey note I've ever experienced in any whiskey! Imagine the taste of grade AAAA clover honey if it were highly concentrated...however, it remains hidden unless one employs a hybridized palatting technique, using part of the actions from the "Kentucky chew" while aiming the science in the opposite direction (in other words; NOT letting any oxygen in [at first]-- but still using the tongue to make contact with the roof of the mouth). Here's how it's done: Keeping the mouth closed the entire time, swish while applying pressure with your cheek muscles for about 2.5-3.5 seconds, then swallow small amounts in 3 or 4 successive intervals as you continue to swish-- then immediately press and hold the tongue lightly against the roof of the mouth-- using just enough pressure to form a seal-- for about 6-7 seconds...if done correctly, it will burn more than usual, and heavy salivation will occur-- the tongue must be kept sealed against the roof of the mouth despite the pain, THEN the glorious honey note comes out from hiding and shines brilliantly at its fullest potential! (as soon as that note blossoms in full, let a little air in and begin chewing slowly, then let more in and chew faster-- and finally, inhale sharply as you smack your tongue against the roof of your mouth've just focused intently on the middle, at the sacrafice of examining the finish to its fullest potential)*. Other notes tasted before the finish are tobacco, leather, and earthy; dry chocolate...waves of black cherry keep returning in full force. If the pure form of the Kentucky chew is used alone, then the glorious honey note will be missed entirely, the middle will be rushed and the finish will come earlier than it should...that being said, both are advanced palatting techniques (each having pros and cons) and any palatting technique is much better than simply sipping and swallowing. I use both; among a few others when conducting a review. As a result, I get much more flavors out of my whiskey-- making for a richer and fuller tasting experience. I cringe at the knowledge that so many people drink beautiful whiskies without realizing that the first place to start is 1) getting a good, lead-crystal glass with an appropriate shape and capacity...I honestly hate the highly endorsed (for $$$) Glencairn glas because they're made of cheap materials and the shape is terrible for the delivery-- but I use them in reviews so I can better understand what other people are experiencing... 2) explore various nosing positions and palatting techniques, and practice; practice; practice... 3) start with decent entry level bottles-- because unless you have adequate skills and equipment, then you're retarding your ability to better appreciate great whiskies-- and if you start with great whiskies, you're depleting  the market of rare and hard-to-find bottles while driving prices up and hurting your wallet, and consequently, mine.

      *I typically recommend doing this only with lower abv/proof whiskies (it significantly increases the burn)-- but with batch two, I found it the best way to bring out the honey note).
    • Finish
      Dry, and long...strongly focused on dark espresso, with subtle hints of bakers chocolate...very earthy. Balanced mouth-feel, and having a small amount of char in the bottle makes it a unique one as well-- yet, not nearly as tannic as one might expect. 


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