Barrell Bourbon Batch 030
Barrell Bourbon Batch 030 began with a group of tropical fruit forward 5-year-old Indiana barrels, a group of stone fruit forward 10-year-old high-rye Tennessee barrels, and a group of nutty 6, 9, 11, and 15-year-old barrels. After mingling separately for a month, they were carefully blended together. Finally, wheated bourbon from Kentucky and Wyoming was added to enhance the complexity of the blend.
Breaking Bourbon reviews Barrell Bourbon Batch 030, saying, “there are a surprising amount of new flavors that haven’t been present in previous Barrell blends.”
Barrell Bourbon is included in Susannah Skiver Barton’s article for Men’s Journal Yes, You Can Drink Whiskey in Summer. These Cask-Strength Bourbons and Ryes Are Perfect on the Rocks.
The Whiskey Jug rated Barrell Bourbon Batch 030 a 4/5, saying, “Barrell Bourbon Batch 030 is a fun curveball I’ll definitely be coming back to.”
Whiskeyfellow reviews Barrell Bourbon Batch 030, saying, “blending is an art form, and this was a masterpiece.”
InsideHook says "Barrell hits a home run (again)" and includes Barrell Bourbon Batch 030 in the Best New Whiskeys to Seek out this Month.
Drinkhacker reviews Barrell Bourbon 030, saying, “another solid edition to the home Barrell bar”
A blend of straight Bourbon Whiskeys
Distilled and aged in Tennessee, Kentucky, Indiana, and Wyoming
Selection of 5, 6, 9, 10, 11, and 15-year-old barrels
Aged in American white oak barrels
Bottled in Kentucky
117.32 proof cask strength bottling
An old-school bourbon that deftly balances the individuality of its many sources, incorporating notes of bright French cider with an array of subtle herbs, florals, and the richness of pumpkin pie. The oak is restrained, suggesting coconut and baking spices without overshadowing the spirit’s innate complexity.
Appearance: Rich and golden with a bright hue and a striking viscosity.
Nose: Bright and perfumed notes of French cider, inflected with quince and a touch of apple cider vinegar. As your nose adjusts, peach cobbler, pumpkin and fig take over. There’s an earthy side, displaying radishes and butter, tahini, and damp wool. The oak brings coconut macaroon, coriander, and peppermint, without smelling woodsy.
Palate: A sweet and tightly focused entry, tasting of coffee ice cream in an oatmeal raisin cookie sandwich. Basil, fennel seed, and a whole mug of chai round out the herb & spice register. Fruits are subtle but delightfully tropical, around orange curacao, pawpaw, and toasted coconut.
Finish: A burst of caramel and milk chocolate overwhelms the palate. As it fades, the tongue is left with rich, almost fatty notes of orgeat, chestnut honey, and beeswax. An exhale through the nose carries quite opulent aromas of molasses and fig.
With a few drops of spring water
While water usually subdues the oak, here it dials up, introducing crushed walnut, new leather, and a wisp of bonfire smoke. The palate, too, hews darker, with milk chocolate dominating the profile through the finish until only a lingering note of candied rose petal remains.