![]() ![]() This draws another similarity between radiology and the aging of whiskey: it’s all about finding the sweet spot of how long to expose the subject to the process. The title of ‘X-Ray” refers to this release being a closer look into the bones of the whiskey – a more mature, fully developed snapshot of the original creation. That spirit, which has the same mash bill and is aged in the same type of barrels as the standard Bone Snapper Rye, is released after the four year mark as Bone Snapper Straight Rye Four Year reserve. Pear Brandy, Jamaican Rum and Sicilian Amaro Casks make up the three finishing periods here, and their dumped content are blended together. The makers decided to set a small amount of the original batch aside to continue to age. Intro: Perhaps the wildest whiskey of 2020, Armida comes to us from Barrell Craft Spirits and is comprised of three straight bourbon whiskeys that have all seen vastly different finishing casks. When Backbone Bourbon Company first launched Bone Snapper Rye in 2011, the target age for bottling was around 30 months. Those terrific MGP bourbon notes of dark brown sugar, heavy baking spices, caramelized pears and apples, buttered filo dough and toasted oak all really point to this being a great nose. As might be expected with 135 proof, the amount of ethanol is decent, but not insurmountable. Surprisingly sweet, caramel and brown sugar notes prevail. Tasting Notes: Nose: The nose is incredibly deep. Yet there has also been much study to replicate or speed up the process to achieve the desired results, but for the most part, the relationship between time, spirit, and wood has remained unchanged. WOW - for a high ABV rated bourbon, its got a GREAT nose, doesnt burn, and finishes wonderfully. ![]() The chemical process that happens to a spirit as it sits in a wooden vessel is only partially understood. Now, when it comes to whiskey, I’m referring specifically to the time after the fermentation and distillation processes are complete when the spirit ages in wood. They both involve a good bit of scientific knowledge in order to produce, they were both discovered during experiments for other purposes, and the methodology is pretty much unchanged from when they were both discovered. So how does this historical anecdote relate to a whiskey review? Well, maybe not directly, but they do share some coincidental similarities. ![]()
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