Bardstown Bourbon Company Distillery Reserve Hokkaido Mizunara Oak Barrel Finish Blended Straight Cask Strength Whiskey 375mL

Distillery Only Release That Sold Out In Hours.
Extremely Rare 9-18 Year Old Bourbon's Aged in Mizunara Oak.

This distillery-only release is a rare exploration of ancient tradition and bold character. Hokkaido Mizunara Oak begins with a blend of 9- to 18-year-old whiskeys, selected for their harmony and depth, then finished in Japanese Mizunara Oak for 28 months—an extended maturation that draws out the wood’s distinctive personality.

Tasting Notes:

True to classic American whiskey, rich caramel, toasted oak, and vanilla lay the foundation. Layered on top, Mizunara Oak brings waves of sandalwood, subtle coconut, and a whisper of incense for a deeply distinctive finish to this truly singular creation.

"The resulting whiskey is, simply put, spectacular, and really one of the better examples of a mizunara-finished whiskey I’ve tried. It’s bottled at cask strength of 109.3 proof, which is high but not overpowering. Mizunara is often said to bring notes of sandalwood, incense, and spice to a whiskey, and those are present here but softened and muted in a way that really lets the character of the bourbon shine through. And that character is intense and slightly sweet with a bouquet of flavors including caramel, rum raisin ice cream, creme brulee, and milk chocolate, all undercut with some citrus and spice." - Jonah Flicker, Robb Report (94 Points)

"The palate is round and rich with a sweet entry of orange blossom honey, cooked peaches, and dried apricots that gives way to vanilla pound cake and a little coconut cream on the midpalate. Milk chocolate and soft baking spice arrive on a long finish that simmers with hints of Chai, clove, and minted syrup. Exceptional stuff, and a sequel every bit as good as the debut." - Drew Beard, Drinkhacker (95 Points)

"Bardstown Bourbon Company’s Hokkaido Mizunara Oak is certainly a different experience than its French Oak predecessor. But based on drinking experience, both are among the best new American whiskeys of the year." - David Thomas Tao, Forbes