Tim has the Rittenhouse profile nailed. The menthol is an HH trademark seen in some of its bourbons, too. Only the Elijah Craig 18 year old shows enough age to efface that quality and bring out others. Bettye Jo had brought a barrel sample of HH bourbon to Gazebo Saturday night. I found the high proof and extra lignin sweetness of the uncut bourbon perfectly off-set the menthol quality. The more this kind of bourbon is diluted the less appealing (in my opinion) that menthol/camphor is, and so drinking HH rye or bourbon at 100 proof is an ideal way to taste it since this is high enough to retain the balancing quality I am referring to. But it was quite extraordinary to taste the full uncut version of this kind of straight whiskey, I have never had a whiskey so sweet and rich. Turning to Elijah Craig 18 year old, I tasted it at the tour we did on this trip with John and Linda Lipman of the HH visitor center. I was wowed as they were by the Center, a lot of work and thought went into it, it is a fine tribute to the HH business and whiskey in general in Kentucky. I found the Craig 18 year old very good, showing a complex nose and taste (a perfumed, integrated smokiness) which John said reminded him of certain historical bourbons he has tasted. John noted from the data on the bottles (distillation date and other information plus that received from the tour guide) that some of the 18 year old Craig was actually over 20 years old. The whiskey in the bottle he was inspecting at the tasting bar was actually 24 years old. So EC 18 year old is very well-aged but the samples I had (I also "borrowed" one from next to my seat since it was going unused) were very good, mature but showing no obtruding notes of tannin or smoke. Chuck Cowdery noted in his book that this kind of bourbon (as for Julian's products) beccome something almost different from what we normally think of as bourbon and really are prized specialities with their own characteristics.