I opened a Smooth Ambler Yearling with a friend the other day. We were trying to get a handle on the tastes of different age wheaters. We both thought the initial smell was as if you had just cut a piece of oak plank. The opening taste was yeasty, like bread or the taste from Dom P Champagne. I would love to see what the folks at Smooth Ambler could do with this youngster if given a few more years in wood. Any other thoughts from my bourbon brethren?
The only Smooth Ambler I've had is the Very Old Scout - love it, but clearly the opposite end of the spectrum as it's well-aged and sourced bourbon, so not their own juice. I'm encouraged you liked the Yearling, but we'll all have to cool our heels for awhile to find out whether their final product is going to be worthwhile.
I didn't think the VOS (age statement of 19 years) came across as too woody. I read some reviews that said it left a Kalamata olive taste - I didn't pick that up either (thank goodness). YMMV.
Can confirm: I have found pickle juice notes in MGP rye.
I'll have to see if I can pick out pickle juice next time
There can be a dill note in some American Oak barrels; add a bit of acidity or sourness from the distillate and that is probably where it comes from, I'd guess.
Enjoying some JPS18 right now after a good sized pour of SB blend of OWA:W12:FRSB (3:1:0.5). OMG, pickle juice is definitely there for the JPS18! Thanks for sharing that note it could be just me wanting to taste that note
im starting to think that me bringing habanero pickles to the gazebo is gonna reinforce people tasting "pickle juice" in their bourbon. ive never tasted it in any bourbon