- Barrell Craft Spirits
IT'S HERE... BCS GRAY LABEL DOVETAIL
BCS Gray Label Dovetail
We're pleased to introduce BCS Gray Label Dovetail, the newest member of our BCS Gray Label family. Over the past several years, Barrell Dovetail has become a highly regarded expression within our portfolio of products and the American Whiskey world, winning the Chairman’s Trophy at the Ultimate Spirits Challenge and earning a Double Gold medal at the San Francisco World Spirits Competition. Recently, we became intrigued with applying the concept of "Dovetail" to some of our older stocks. The result is BCS Gray Label Dovetail, which still boasts our award-winning blend of American Whiskey finished in rum, port and Dunn Vineyards Cabernet Barrels and uses the same finishing and blending method.
The difference, as with all our Gray Label releases, is that we used older and more rare barrels in this blend. The result harmoniously unites a dark and fruity California cabernet finish, a jammy and pleasurable port finish, and a sweet and funky rum finish to create a well-balanced, iconic American whiskey. The component whiskeys are aged up to 20 years, making the final blend significantly more elegant. FLAVOR NOTES
An ester-forward bourbon with the brooding depth of cabernet and port casks. The varied distillates and casks come together into complex palate that showcases the cola notes of whiskey that’s spent many years in oak.
Appearance: Warm amber.
Nose: Green grape, tart apple, and pollen lead into one very vivid note of just-pressed cider. The notes of gooseberry jam, cranberry sauce, and dried apricot are pronounced and defined. Maple walnut ice cream, tahini, and leather provide a subtle, savory undertone.
Palate: Robust and impeccably balanced, with flavors ranging from strawberry rhubarb pie to fennel pollen. Flan and coconut oil provide a rich and creamy texture that balances some light sandy tannin and modest astringency. Depth seems to come mostly from the oldest Canadian whiskeys, in the form of fennel, poppy seed and peppercorn. Allspice, ginger, and cola notes from the French and American oak round it out.
Finish: A burst of licorice candy and molasses gives way to Earl Grey Tea with honey. The palate is left with a range of dusty mineral notes, among them necco wafers, oyster shell, and squid ink.
With a splash of spring water: A splash of water allows classical bourbon notes of crème brulée and funnel cake to take the lead. The complexity here is more savory, with shiso, tomato, and tajin. An unexpected burst of lychee on the finish yields to charcoal and paraffin. #BlendedToNeverBlendIn