Astute readers might recall that in January 2015, Four Roses discontinued its annual Limited Edition Single Barrel releases, citing a shortage of available stock to produce it. Then beloved distiller Jim Rutledge retired and Brent Elliott got promoted to the job. Somewhere, Elliott found enough 14 year old, lower-rye OESK-recipe bourbon to revive the bottling — which this year runs 8,000 (hand-numbered) bottles in size. (That’s about double the typical size of a Four Roses LE Single Barrel release.)

The yearly Single Barrel releases only use one of the famed 10 Four Roses recipes. The last time OESK was used was in 2012, which was bottled at a somewhat younger 12 years old and at about 109 proof.

Tasting the 2016 — Elliott’s first solo release as master distiller — reveals plenty to like. It’s a much different whiskey than the 2012, which is today showcasing butterscotch, gingerbread, and loads of baking spices before heading toward a winey, very sweet chocolaty finish. In contrast, the 2016 offers aromas of marzipan, green olive, barrel char, and a little toasted coconut. The palate deftly blends sweet and spicy, notes of black pepper folding in nicely to those of a crusty fruit pie, more almonds, vanilla, and some curious notes of fig and — again — green olive. The interfplay is fun. The finish woody but easily approachable.

Altogether a very solid whiskey for Mr. Elliott. Let’s see what’s next.

As a single barrel release, proof varies; figure around 116.8 proof.