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Paul Sutton is a brand new bourbon model, one which seemingly got here out of nowhere, in a single day. Which may lead you to consider that the Kentucky-based operation is just sourcing whiskey from elsewhere, however that’s not the case: Paul Sutton is making its personal distillate, underneath the course of Myra Barginear, a New York oncologist (and a former Miss Mississippi!) with deep roots in Kentucky whiskeydom.
The corporate acquired began in 2014 with the thought of reverse engineering the outdated household recipe, in the end main the crew to make use of a candy mash of Alabama-grown corn, rye, and barley as a substitute of the same old bitter mash approach. What’s the distinction? Bitter mash is usually equated to sourdough, with a number of the mash from the final distillation held over as “starter” for the following batch. Candy mash begins recent with each batch and is much less acidic because of its make-up, which some say makes it tougher to work with and extra liable to spoilage, so it requires extra cautious consideration throughout manufacturing.
Both approach, the operation produces a mere 20 barrels a day (which I presume is why the batch numbers are already so excessive regardless of this barely being in the marketplace), and ages the whiskey in new #4 char oak barrels for four-plus years. (The whiskey has no formal age assertion aside from being labeled a Kentucky Straight Bourbon.)
We had been lucky sufficient to get one of many first commercially accessible bottles of the completed Paul Sutton Bourbon for evaluate. Let’s see how candy issues get, lets?
Proper out of the gate, that is clearly a special, and fairly beautiful expertise compared to the rank and file. A nice preliminary mixture of spice and applesauce give approach on the nostril to an easygoing barrel char factor, in addition to a aromatic and unique magnolia flower aroma, setting issues up properly. On the palate, the pretty candy bourbon evokes cherry juice and honey syrup, tempered with notes of vanilla and an rising, more and more grippy/gritty spice high quality. Gingersnaps and licorice candies turn into evident because the end builds, which is medium in depth however gradual to fade, with notes of brisker ginger and brown sugar clinging to the again finish. The final to go is a contact of that woody barrel character, which feels proper at residence in a surprisingly well-balanced product.
The “rediscovered outdated household recipe” trope has been all however floor into the filth in the previous couple of years. Paul Sutton Bourbon is proof that the thought should still have some legs.
100 proof. Reviewed: Batch #113, dated 2/21.
A- / $64 / paulsuttonbourbon.com [BUY IT NOW FROM DRIZLY]
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Paul Sutton Bourbon
$64
