Are most barrel proof FRSBs oak bombs?

[suntour]

I got into four roses through yellow label and really got obsessed with a few particularly amazing 100 proof store picks.

Assuming that the barrel proof picks would be similar but even bigger, I told myself I'd attempt to try all of the recipes. So far in this mission I've been...disappointed. I now have three open barrel proof bottles (obso, obsk, and oesq) and three different store picks of the 100 proof. They all have their own characteristics and nuances, but I tell you what each BP bottle ranges from oaky to extremely oaky, and each gets even more so with water. The three 100 proofers have integrated hints of oak that don't necessarily get bigger with water.

What gives? Is this just pure coincidence? We did some tastings at work and people's preferences seemed to lean towards the lower proof bottles. Does the OBSV profile minimize the lumber? I guess I'll have to get a BP OBSV to see if this holds water.

[amg]

Most of the bp picks are a year or two older than the standard FRSB, so that could be part of it. I haven't found any of the several different recipe BPs I've tried to be excessively woody though. Could just be these specific picks. Are these all from the same store, or from different ones? Maybe whoever is picking the barrels loves oak.

[corpse_welder]

I have only bought one BP store selection and it is more spicy, but with hints of oak. It is fantastic, but at $70, I prefer the $30 SB by far

[MauiSon]

I think the FRSB is usually 7 - 8+yo, while the BP selections are usually 9 - 11+yo. So, more wood in the BPs.

[Old Dusty]

I have yet to run into a FR PS that I considered overoaked even the 17/18 yr old gift shop bottles. Chalk it up to a combination of single barrel variance and personal palate differences I guess.

[ramblinman]

I agree with others, I've been through quite a few private selections (relative to the time I've been into bourbon) and I don't think I'd put oaky as a defining characteristic of any of them.

[suntour]

Thanks for the inputs guys! I should have probably clarified a smidge, oak bomb implies over oaked. I just see the oak character in the BS selections as a much larger component of these whiskies profiles. Truth is I have discovered I like a little less oak than others do.

The other thing is that I've noticed this characteristic is more prevalent in freshly opened bottles. They seem to get a little more harmonious. I think age is also a big factor, my BS bottles are on average three or so years older. I would love to try an older bottle to see if this holds true.

[kcgumbohead]

In general no but it can and does happen. The only BP I have disliked was waaay over oaked, it was brutal, was a GS OBSQ at 12yr/9mo and 103.6p.

Some recipes seem to take age a bit better than others, OESO for instance, I have an 11yr10mo GS that rocks and the GBS batch is 11yr 5mo and is fantastic. OBSK seems to work at a variety of ages as well.

I am also no fan of oaky bourbons, a little hint for balance is OK but that's it, so unless you trust whoever selected it or better yet get to taste before buying, err on the younger side. In reviewing my notes I find my sweet spot in the sub 11 yr bottles. That said there is magic in those GS17/18yr olds.

The price creep is making it very hard to roll the dice but after acquiring all 10 it was well worth the effort. Its been educational, fun and continues to be very satisfying bourbon experience.

You mention OBSO which I have only experienced in my GS OBSO and it is a red fruit bomb, plumbs, raspberries, cherries, it is an exceptional pour at 10yr/8mo and 108.2p. I also have an 11yr/4mo OBSO that I am casting a wary eye toward due to age. I purchased it before determining my sub 11 yr cutoff, fingers crossed

All the BPs I have tried so far except that oaky mess of an OBSQ have been good to great pours in fact the only other one that wasn't great was a 12 yr 1 mo OESV that I found a bit too hot so I vatted it with that OBSQ and enjoyed the result far more than either stand alone.

If you find the BP ain't your thing at least the SB is always a home run.

[suntour]

Indeed, and I definitely do enjoy all of the FR bottles I have but I just apparently tend towards a lesser oak profile - probably explains why I like the 129 proof EH Taylor BP. But doesn't explain my love for ECBP.

One more thought while I'm at it: do you guys find you tend to enjoy the higher proof SB best? When I discussed this with some other FR fans they suggested I might like the higher proofs better. Mine are all at 55% or less, interestingly.

[suntour]

Bartender I trust blew my mind with this suggestion: filtering makes the 100 proofers less intense in flavor, thus the spice and rye flavors are magnified. Admittedly I do often favor softer pours. Research must be made ongoing.

[Phil T]

I have consumed multiple FR SBs, all of the recipes, from various retailers, and have yet to drink a single one that had even a hint of wood.

Of course, YMMV.

[T Comp]

I have consumed multiple FR SBs, all of the recipes, from various retailers, and have yet to drink a single one that had even a hint of wood.

Of course, YMMV.

[Phil T]

Well...MMDV Phil :grin:, if it's defined by a hint. .

Hey Thad, what's up?

My palette does not pick out the myriad of different flavors that so many other tasters do. I can definitely taste wood in EC18. I don't taste any wood in the various FR SBs I've had.

P.S......what's MMDV?

Edited December 17, 2014 by Phil T

[wadewood]

I've probably tried over 100 versions of various 4R barrels through all the recipes. Never once did I think any of them were oaky. An oaked bourbon to me leaves a dry astringent finish. Weller 19 year was oaky. Some EC 18 have been oaky. PVW 20 & 23 are oaky.

[T Comp]

P.S......what's MMDV?

My mileage does vary :cool:.

[ramblinman]

I've always thought of ER10 as being a very oaky commonly available bourbon. Not so much the char, but oaky like Chardonnay with some age on it.

At least that's what I think of with a bourbon described as oaky. Is that in line with what others taste?

[CorvallisCracker]

Just had some 112 proof OESO the other night. Didn't strike me a particularly oaky.

On the other hand I have no explanation for all the slivers that were in my tongue the next morning.

[GaryT]

Likely only tried 15 or so, but never once did one strike me as too oakey.

[fishnbowljoe]

I have to admit that I'm no authority on FR's product's by any stretch. I've had the Mariage's from 2008 & 2009, a couple of Limited Editions, and a few barrel strength single barrels. I've tasted spiciness like red hots, cinnamon and maybe cloves, bubble gum/cotton candy, floral and fruit amongst other things. I've had one or two that had a slight hint of oak and smoke, but I've never tasted any that I thought were overly woody.

Joe

[t44tq]

I've had OESF, OESB and OBSF versions and have not gotten a lot of oak. The 125th SmB and 2014 1BLE ate not oaky, either.

[Paddy]

I'd speculate that it was a store select, barrel proof one hit wonder. I've yet to come across one that I'd label as over oaked, although I'm sure they are out there.

Most tasters are going to rule those out when doing their barrel selections, so most of the time they end up in the small batch or yellow label blend.