Bourbons with Caramel and/or Butterscotch flavor in their profile

[JPBoston]

Hey folks,

I did a search on the forums and only came up with one thread from about two years ago asking a similar question, so I figured it would be okay to pose the question again.

I'm looking for bourbons with a sweet spot. The most recent example I've had in my cabinet is ORVW 10/107, but I'm hoping to find a more regular and hopefully less expensive 'everyday pour'. I think OWA may kinda-sorta fall into this category, but it's been awhile so I don't know if my memory is to be trusted.

Quick story --- Back when I first got into bourbon (and the only two I had at that point were BT and MM), I ordered some Woodford Reserve at a nice restaurant. It tasted of butterscotch and vanilla... it was delicious, even my wife liked it! Then I bought a bottle the next week, and it had basically NONE of that character at all! I don't know how the flavor could be so different... Did the bartender pour me a different bourbon? Or maybe it spent so much time in the opened bottle at the bar that it 'opened up'?. Did the atmposhere/food affect my palate? I have no idea.

So anyway --- are there any regularly available pours that feature that caramel or butterscotch sweetness? Any help would be greatly appreciated.

ADDED: Sorry if that doesn't read too smoothly --- kids are freaking NUTS today!!! Can't look away from 'em for more then 10 seconds at a time.

Edited December 30, 2012 by JPBoston

[jeffrey r]

As to less expensive everyday pours with this profile, I don't have exhaustive knowledge, but I would say Weller 12 and Larceny are two great options. OWA to me doesn't fit this profile, as it is more 'in your face' flavor backed by the proof, not so much caramely. Obviously there are the more expensive options like the Van Winkles, Vintage 17 wheater (huge caramel on the finish), etc. I really like this profile as well.

Oh, and my kids are driving me nuts today also. Just went sledding though with a few fresh inches of snow from yesterday, and that broke things up a bit. Guessing you don't have that option in Arizona...

Edited December 30, 2012 by jeffrey r

[portugieser]

Agreed that Weller 12 yr is probably best option. I also find these flavor profiles, though less predominantly, in EW single barrel and good ole Buffalo Trace.

[Crowes]

I would add Elmer T. Lee as well.

[BradleyC]

Try Old Charter 10

[squire]

JP when I started reading your thread my first thoughts were Elmer Lee and Old Charter 101, Lee because Mr. Elmer designed it to hit on the sweeter caramel side of the spectrum and Charter because it is a low rye recipe that is more corn forward, thus sweeter to some.

[LostBottle]

I recently tried a Willett 8 year wheated that was all toffee and caramel. Though not something I'd regularly reach for as I prefer a drier whiskey, it was enjoyable.

[squire]

Overlooked the budget aspect of your post. Of course there's the 8 yr 80 prf Charter which costs less. Another consideration would be to sweeten up a regular Bourbon, Barton, Evan Williams, etc., by mixing them in a cocktail such as a Manhattan.

[kickert]

In general, things in the 10-15 year range are most likely to have that sweet thickness you are after. This is the point where a bourbon picks up most of the carmalized sugar from the barrel, but has not yet picked up all the tannins and oakiness. I find Buffalo Trace to be the sweetest bourbons in general

My top recommendations would be Weller 12, AAA10yr and OC10. ETL is also recommended along side BT and ERSB.

EC12 and EWSB are also in the range and have similar flavors, but I find they have more of a grassy taste alongside the sweetness.

[WAINWRIGHT]

I would put most of the BT wheated line in this category as way of the W12 and Lot B as a caramel and butterscotch forward pour.I usually get these notes from the older wheated products more than those of which have less age.

[JPBoston]

Thanks for all the quick replies!

Elmer T Lee --- YES, I've read very positive tasting notes that seem to echo what you guys are saying. But of course, can't get it here in AZ (Gonna have to beg Total Wine will import for me -- read too many good things about this one).

Old Charter 101`or 10yr -- Would definitely fit in my budget (I just meant 'less expensive than Van Winkle products), but it's another brand that isn't available here.

BT --- You guys are right about that, though I get more vanilla than Butterscotch and/or caramel. My last bottle of BT was really dry, maybe that's why I forgot to mention it.

AAA 10 yr -- Of course, the only Ancient Age I can find in stores here is the super-cheap version, based on reviews here I've stayed away.

Weller 12yr --- I actually have a bottle of this, but only had a pour or two of it a month ago. Don't remember much caramel/butterscotch, but I was fighting off a cold at the time. Maybe the SB blend (which I've been saving it for, until I grab a bottle of OWA) will bring out that thicker caramel type profile.

The overall theme here seems to be that AZ is bigoted against this flavor profile.

Edited December 30, 2012 by JPBoston

[HP12]

Isn't the profile of SW juice nicely laden with butterscotch?

[squire]

HP I remember Stitzel-Weller whiskies more for their balance rather than for any stand out characteristic. Of course a wheat recipe whisky has more going for it in sweetness (corn + wheat) than rye and some tasters find that appealing, but so much of the flavor comes from the wood that maturity, barrel proof entry and placement in the warehouse may well have more to do with our taste sensations than grain alone.

Then there's the yeast influence but that's a whole 'nother thread.

[HP12]

HP I remember Stitzel-Weller whiskies more for their balance rather than for any stand out characteristic. Of course a wheat recipe whisky has more going for it in sweetness (corn + wheat) than rye and some tasters find that appealing, but so much of the flavor comes from the wood that maturity, barrel proof entry and placement in the warehouse may well have more to do with our taste sensations than grain alone.

Then there's the yeast influence but that's a whole 'nother thread.

[squire]

Sometimes folks find what they want in a whisky HP. I read posts on other whisky boards praising the rye spiciness of the legendary 13 year old, single barrel Bush Pilot whisky from Canada. It was good stuff, I got three bottles before they were taken off the market. When I read tasting notes from some of the people who claim to have tasted it they apparently found what they wanted and were oblivious to the fact that it was a 100% corn whisky.

[boneuphtoner]

To the OP original question, I have also detected the strongest butterscotch notes in standard Woodford, but more in the nose than the palate. I think the nose is among the finest in all of bourbon, but Woodford's palate is not quite as good IMHO. I have found letting it air out brings out the butterscotch, and for my nose, 10 minutes of air time even brings the slightly inferior Old Forester nose up to Woodford's level. The first time I noticed this was at Churchill Downs when I got the last of a Woodford bottle that had been opened at least the night before, and my next drink was from a freshly opened bottle. Huge difference.

[squire]

Sometimes I find walnut in a mature Bourbon, not everyone does.

Edited December 30, 2012 by squire

[awachatz]

Not a bourbon, but Forty Creek Barrel Select Canadian whiskey has a ton of butterscotch flavor imo. Much more than any bourbon.

Sent from my PG86100 using Tapatalk 2

Edited December 31, 2012 by awachatz

[smokinjoe]

JP, if you happen to run across an Ezra B Single Barrel 15 yr, you will find the most butterscotchy bourbon that I have ever tasted.

FWIW, going along with Awachatz's post...Like Forty Creek, I find Canadian whiskies in general, to have a goodly amount of butterscotch influence across distillery lines.

[Curtisc84]

EC12 and EWSB are also in the range and have similar flavors, but I find they have more of a grassy taste alongside the sweetness.

I enjoy the sweetness of the EC12 as an everyday pour. Its more of a brown sugar note for me.

[smknjoe]

I'm sitting here with a pour of OWA and Weller 12 side by side for comparison and, after letting them sit for 20-30 minutes, I have to say the OWA has a sweeter caramel taste than the Weller 12. The Weller 12 has more wood overtones than the OWA and actually seems a little thinner. The reason for the side by side comparison was completely unrelated to the thread, but I thought I would throw my 2 cents in. Bourbon in general is known for a caramel like sweetness to some degree. Of course it can vary from brand to brand. Try them all! I have the ETL next on my list as well. Good luck with your hunt.

If anybody cares: the OWA is from circa 2009 bottling and the W12 is from 2011 I believe.

[smknjoe]

JP, if you happen to run across an Ezra B Single Barrel 15 yr, you will find the most butterscotchy bourbon that I have ever tasted.

FWIW, going along with Awachatz's post...Like Forty Creek, I find Canadian whiskies in general, to have a goodly amount of butterscotch influence across distillery lines.

Yikes! I didn't know there was already a Smokin' Joe on the site. Do I need to change my username?

[squire]

Don't bother, doubt he'll even notice.

[squire]

Speaking of which Joe, I didn't notice the butterscotch in the Ezra 15 so much as the wood. Wish I had another one to reevaluate that thought.

[smokinjoe]

Yikes! I didn't know there was already a Smokin' Joe on the site. Do I need to change my username?

Brotha from a different motha!!! Welcome, Joe!