Toasted barrels are all the rage right now, but why? Do they taste better than the regular bourbon counterparts? Or has the consumer shifted their taste profile? In this episode, the Bourbon Pursuit team sits down and blind tastes our way through four samples and we ponder on many questions in the toasted category. Where did it start? Do different mashbills effect the outcome? and Where should the line be drawn on what’s acceptable? We examine this and a lot more as we also pick our favorite in the lineup.
- Above the Char with Fred Minnick (@fredminnick) talks about dusty bourbon taste
- We blind Woodford Reserve Double Oak, Elijah Craig Toasted, Michter’s Toasted Barrel, and Wild Turkey One
- Where did we see the first ever release of toasted barrels?
- Do different mashbills effect a toasted release?
- Why aren’t toasted barrel releases transparent with the time spent in the barrel?
- Why did Woodford make their toasted Double Oaka line extension while others are limited editions?
- Why you think double oak finishing will explode because of young bourbon?
- Will toasted barrels be a mainstay or a trend?
- How does barrel entry proof effect the toasted barrel?
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