Is anyone interested to give taste notes on Early Times? Chuck (the Book) says it is almost a bourbon in that it has a bourbon mash, is aged long enough for straight whiskey (i.e. at least two years, and I think ET is at least three years old), and is aged mostly in new charred barrels. This has to be very close to bourbon in flavour. I would offer my notes but don't have any in the bunker at the moment.

Also, does Early Times come in more than one expression, e.g., a high proof version?

Gary