Cooked stone fruits and apples with cinnamon and nutmeg smell like they just got pulled from the oven. I also detect the scent of baker’s chocolate, toffee and buttery vanilla.
The aromas are absolutely world class and easily on par with other Kentucky Distillery’s flagship products.
Palate: The oak presence from the nose continues to dominate on the tongue. It really feels as if the amount of oak on this one is pushing the envelope of being too much but thankfully doesn’t go over the edge.
That much oak is usually where the best releases live at and RR13 can be added to that list. Peppery spice, ginger root and spicy cinnamon show off a really nice heat that give each sip a great amount of character. All of that heat doesn’t come off as being too high in proof though.
Additional rye notes like mint, herbs, cedar wood and Ricola Cough Drops show a rye influence in this dram that I seldom find in modern-Turkey bourbon (but do in Dusty Turkey).
There is sweetness in every sip, but since all of the other flavors are so captivating, it’s hard to focus in on what kind of sweetness it really is.
Finish: Tobacco, oak and leather. The tannic “Big 3” go strong all the way to the finish. The sweetness at the end is toned down but that leaves the really luxurious old oak notes wide open to be enjoyed to their fullest.
Other flavor notes are present, but if you are sipping this drink, the main attraction here at the end is to finally taste those beautiful tannic notes that are rare to find at this level in modern Turkey.