I've also noticed a 'musty' trait in some BT products but not in every brand or every bottle for that matter, just occasionally. Try decanting it into another bottle, just the pouring will air it out some.
I've noticed it but don't mind it. I find some similarity with the finish in VOB BiB.
I would the describe the "off" note as citric sweet oak very reminiscent of freshly cut or split oak,which is entirely different from the grassy notes that are so commonly found in other BT products.I am actually quite a fan of the 10yr. and found it quite a bit superior and different than the 10 Star which left me flat,just my two cents.
"To deny our own impulses is to deny the very thing that makes us human."
It really does come down to taste and there's certainly nothing wrong with liking young whisky.
Interesting how the taste is described in different ways. In chemical-distilling terms, I'd put it that this bourbon is, even at the age of 10 years, more congeneric than its stablemates (Eagle Rare 10 years old or even younger bourbons such as Blanton). It's not a mash bill thing but how it ages, and I'd guess the Triple A is from a lower portion of the warehouse and given a long less cyclic ride. The result is a rich "cured" bourbon taste, like a fine Southern ham which is subject to a traditional cure. It's a more forward and less refined taste than the bourbons which go for money but arguably is the more traditional taste.
Last edited by Gillman; 07-19-2013 at 03:59.
That is high praise from a fellow reared on Canadian bacon.