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Bourbon is more than just a spirit; it’s a uniquely American tradition steeped in history, craftsmanship, and complex flavors. On a beautiful October Saturday evening, 10 bourbon enthusiasts gathered at a cozy private residence (mine) to join their host (me) for a night of camaraderie, tasting, and discovery. With 12 bourbons on the menu, including 5 proudly distilled in Texas, this event was nothing short of extraordinary. While one might think 12 is a lot of bourbon to taste, you would be correct. We did pare down the amounts, so no one left staggering and none of the guests drove after the event!
Setting the Scene
The venue for this bourbon adventure was the host’s warmly lit dining room and bar, adorned with music decor and hue lighting accents, creating the perfect ambiance for tasting. Each guest was greeted with a tasting glass, a scorecard for notes, and a beautifully arranged spread of palate-cleansing snacks such as oyster crackers and custom made chocolate and caramel treats to offer a pairing that compliments the bourbon.
Since we were tasting twelve bourbons, we undoubtedly needed to pace ourselves. We started the whole event around 5:30pm, beginning with a little social time until 6pm, as everyone did not arrive at 5:30pm. Not everyone knew each other so we had a round of introductions, shaking hands, and fist bumping. I handed out a Glencairn glass to everyone for their tasting pleasure and situated the crackers and chocolates where everyone was sitting. We were now ready to begin.
More About the Event
I need to make it clear this was a blind tasting event. Prior to the event, I had put a measured amount of bourbon in 12 different clear bottles with numbers on the lids from 1 to 12. I had the key in my pocket as to which bourbon was in which bottle. This preparation was key for the evening to run smoothly. I did let them know they would be tasting bourbons from Kentucky, Tennessee, and Texas.
In addition to my bottle preparation, I also created a Google form so that each person could use their phone to score their tastings, using a 1 to 5 scale of stars. I gave them some definitions to use so everyone was scoring consistently. I also gave them a QR code to scan to get to the form. This worked out great as everyone could score in the form after the tasting, and I would have immediate access to the results when the tasting was done. I received many compliments on the preparation and the use of the form, so it looks like I would consider that a recommendation for anyone attempting such an event. Here are the definitions I gave them for the stars:
- “I don’t like this”
- “It’s “ok”
- “Pretty Good”
- “Very Nice, I’d buy this one”
- “Really Good, I’d make this my preferred one”
When we were about ready to start, we also went over the tasting process. It was very basic, and here is what we went over.
Observe the Color:
Start by holding the glass up to a light and observing the color. Darker bourbons may have aged longer or in heavily charred barrels, while lighter bourbons may be younger. Notice the hue (amber, golden, deep brown) as an indication of aging.
Smell the Aroma (Nose):
- Gently swirl the bourbon in the glass to release the aromas.
- Take a few short, gentle sniffs with your mouth slightly open. Note any distinct aromas—common bourbon notes include vanilla, caramel, oak, spice, fruit, and leather.
- Move the glass slightly away from your nose and then back closer to pick up different layers of scent.
Taste the Bourbon:
- Take a small sip and let it coat your entire mouth. The first sip helps acclimate your palate.
- On the second sip, focus on the flavors. Consider sweetness (vanilla, caramel, toffee), spice (cinnamon, pepper), fruit (cherry, apple, citrus), wood (oak, smoke), and any other notes you detect.
- Notice the bourbon’s texture (mouth feel) — is it thin, rich, or oily?
Evaluate the Finish:
- The finish is the aftertaste that lingers after you swallow. Is it long or short? Do certain flavors become more pronounced? Common finish notes might include spice, smoke, or sweetness.
I also let everyone know they may have difficulty categorizing or scoring the bourbons since there were so many and let them know that I knew they were not expert tasters. So, to help everyone out, I also offered up a way to categorize them if that would help them. The categories I offered were:
- Sweet
- Oaky
- Earthy
- Spicy
- Other
These are very general categories, but I realized early on we needed to keep everything simple and easy. So, introducing the bourbon flavor wheel for example would be a bit too much at this point.
What is Bourbon
Before delving into the night’s highlights, we went through all the essentials to understand what makes bourbon, well, bourbon. Some knew a few of the items, but no one in the group knew all five. I will say that many thought that true bourbon had to be made in Kentucky, which is not true. Bourbon is a type of whiskey that must meet specific legal criteria:
- Made in the U.S.A. – While Kentucky is bourbon’s spiritual home, it can be made anywhere in the United States.
- Mash Bill – At least 51% of the grains used must be corn, with the rest typically made up of barley, rye, or wheat.
- Aging Process – Bourbon must be aged in new, charred oak barrels, lending it its distinct flavor and color.
- Distillation Rules – It must be distilled to no more than 160 proof and barreled at no more than 125 proof.
- No Additives – Unlike some other spirits, bourbon cannot contain coloring or flavoring additives. What you taste is purely the result of the ingredients and aging process.
The Lineup: A Blend of Classics and Texan Gems
The 12 bourbons ranged from timeless Kentucky classics to newer Texas standouts, highlighting the state’s burgeoning reputation in the bourbon world. Why these bourbons? There are a few reasons I chose this list, including wanting a mixture of Kentucky/Tennessee bourbons that are well known and Texas produced bourbons. Part of the test here was how well Texas bourbons would hold their own in a tasting like this. Secondly, I wanted bourbons that were inexpensive (less than $70) and easily obtainable. For this reason, I did not include the Blanton’s and Weller 12 or Bookers in the list, nor did I include any of the other expensive and / or allocated bourbons. These would have undoubtedly tipped the tasting scale.
There was also a special one in the lineup: a bourbon crafted by one of the members of the tasting group. Here’s a breakdown of the tasting order:
- Weller Special Reserve Green Label (Kentucky)
- Treaty Oak Red Handed (Texas)
- Woodford Reserve (Kentucky)
- Jack Daniel’s Single Barrel (Tennessee)
- Milam and Greene Triple Cask (Texas)
- Garrison Brother’s Small Batch (Texas)
- Firestone and Robertson TX (Texas)
- Bullett 10 Year (Kentucky)
- Old Forester 1910 (Kentucky)
- Angel’s Envy Triple Cask (Kentucky)
- Balcones Baby Blue (Texas)
- Special Guest Supplied Bourbon
Again, since we had so many bourbons to taste, we needed to make it easy to taste and score. For this reason, we divided the tastings into flights, with three bourbons in each flight. In between the first and second flight we took a short break and discussed what we just experienced and hydrated with water. We also did this between the third and fourth flights. However, between flights two and three we ate pizza! I had ordered pizza delivery to arrive just before we should be finishing the second flight which worked out perfectly.
So, to recap, here are the flights:
Flight 1:
- Weller Special Reserve Green Label (Kentucky)
- Treaty Oak Red Handed (Texas)
- Woodford Reserve (Kentucky)
Flight 2:
- Jack Daniel’s Single Barrel (Tennessee)
- Milam and Greene Triple Cask (Texas)
- Garrison Brother’s Small Batch (Texas)
Flight 3:
- Firestone and Robertson TX (Texas)
- Bullett 10 Year (Kentucky)
- Old Forester 1910 (Kentucky)
Flight 4:
- Angel’s Envy Triple Cask (Kentucky)
- Balcones Baby Blue (Texas)
- Special Guest Supplied Bourbon
I had also previously printed out a paper form for notes and denoting their favorite bourbon of each flight. With so many bourbons, breaking things down into smaller chunks made it much easier to compare and score. Here is the form I created.
The Results
So, after much drinking and talking about what we were drinking, here were the final scores and results! Drum roll, please!
First Place:
- Special Guest Supplied Bourbon
Second Place (Tie):
- Firestone and Robertson TX (Texas)
- Bullett 10 Year (Kentucky)
- Jack Daniel’s Single Barrel (Tennessee)
- Balcones Baby Blue (Texas)
Third Place:
- Angel’s Envy Triple Cask (Kentucky)
Fourth Place (Tie):
- Treaty Oak Red Handed (Texas)
- Old Forester 1910 (Kentucky)
Fifth Place (Tie):
- Weller Special Reserve Green Label (Kentucky)
- Milam and Greene Triple Cask (Texas)
Sixth Place:
- Garrison Brother’s Small Batch (Texas)
Seventh Place:
- Woodford Reserve (Kentucky)
Regarding the scores of where all the bourbons landed, it was interesting that the first-place bourbon was from one of my neighbors. He didn’t do the distilling but started with the white dog and did his own aging in oak for 27 months. Maybe there is a trend that will start here? The second-place bourbons were varied in their flavors, but I was happy to see that two of the four were Texas bourbons. Overall, I think Texas bourbons faired very well against their more established counterparts. I will note that in the Texas bourbon group, I was surprised to see the Garrison Brothers Small Batch so low in the rankings. It is one of my favorites by Garrison Brothers, and one of the least expensive ones. Garrison Brothers is well known internationally for its Texas bourbons. Regarding Woodford Reserve, this was the lowest end bourbon from Woodford. I personally prefer the double oaked which is a favorite of many and would have probably scored higher than last place.
I also want to make a special note about chocolates. I acquired fresh chocolate / caramel treats from the Rocky Mountain Chocolate Factory in San Marcos, TX. The goal here was to allow caramel to interact with the bourbon and let the tasters compare the bourbon flavor before and after the chocolate. Everyone was amazed at how different the flavor of the bourbons became after the chocolates. I tried to get Modjeska’s, but not success. The Modjeska’s have marshmallow dipped in chocolate and caramel and would have been my “go to” had I been able to get them.
The Social Aspect of Bourbon Tasting
Beyond the bourbon, the evening was a celebration of friendship and shared passion. Each pour sparked lively discussions about the flavors, aromas, and overall impressions. Some guests gravitated toward the sweeter Kentucky profiles, while others fell in love with the bold, earthy character of the Texas bourbons.
The host cleverly incorporated a strategy where guests ranked their favorites in an incremental manner, electronically tallying the results to crown an unofficial winner.
Why Texas Bourbons Are on the Rise
Texas’ climate plays a significant role in shaping its bourbons. The state’s hot weather accelerates the interaction between the spirit and the barrel, resulting in bold and robust flavors in a shorter amount of time. Distillers in Texas have embraced this uniqueness, crafting bourbons that stand out on the global stage.
Conclusion
The bourbon tasting party was a resounding success, not just for the exceptional lineup but for the connections it fostered. Guests left with newfound appreciation for the artistry behind bourbon, as well as a deeper understanding of the exciting contributions Texas is making to this storied spirit.
If you’re considering hosting a bourbon tasting, follow this host’s lead: curate a diverse selection, set a welcoming atmosphere, and most importantly, make it about sharing an experience. Also, don’t forget the pizza! After all, bourbon isn’t just a drink—it’s a bond, a story, and a celebration of American craftsmanship.
About the Author
A native of Texas, Ken “Texan” Pierce is a renowned alcohol aficionado with decades of experience in the Texas wine, whiskey, and beer industry. With a vast number of alcohol production resources right in his back yard in the Texas Hill Country, Ken has made it his mission to promote and advance the Texas winemaking, distilling, and brewing industry across the country. Ken holds certifications from the Wine and Spirits Education Trust (WSET) for wine and is a Certified Texas Wine Ambassador. His ability to identify tasting notes and pairings makes him a respected authority within alcohol enthusiast circles. When he’s not reviewing the latest craft spirits, you can find Ken playing his guitar, trying to sing, and sipping on a Texas libation.