A 2007 Toddy's & Dougz Willett 4 yr. bottled at 125.4. It's been a while since I've had this, but it's the big spicy bomb that I remember. What a zinger.
"Every bottle is its own learning experience." -- Sensei Ox-sama
Some Willett 4 y/o SB rye. This stuff has a lot going on considering its age.
Seems to me, and I may be wrong, that young Rye shows better than young bourbon.
Also, looking at WT101Rye, Ritt, and Baby Saz, why should we believe that they're 5 to 6yr? There's a Rye shortage, their parent companies aren't the most trustworthy, and those whiskeys taste 4yrs old to me.
It's no wonder I've bought about six of them. It's just dam good!
I'm guessing the distributer brought in a bunch of them. I've told my store folks that they need to get in more Willett products.
Last edited by BFerguson; 11-17-2011 at 19:06.
"Life is life and fun is fun, but it's all so quiet when the goldfish die."
Yeah, I need to go back and get a case.
White Dog, I agree that rye shows better young than bourbon. It also seems to carry old age better, too.
I just had a little Saz 18 next to this Willett, and they have a lot in common. I don't think anyone would confuse the two, but they have a lot of similar flavors.
Also, yeah I don't think the various NAS ryes out there are much older than legal. My own blending experiments lead me to believe that a little aged stock goes a long way toward making much larger quantity of young whiskey significantly more palatable.
On the other hand, I've seen it postulated that rye doesn't change that much between, say, 5 and 10 years of age. I don't believe it myself, but I've seen it.
Angels' Envy, really good, that touch of sweetness from the wine complements the whiskey but you can't taste the port (or I can't). Very well done. I'd guess it's Louisville make from B-F, carefully selected for this treatment.