MB Roland was founded in 2009 in Western Kentucky. Since this area is known for "dark firing" tobacco--otherwise known as smoking--the distillery does the same with the corn used in its bourbon mash bill. By the way, the distillery uses white corn sourced from a local grain supplier. The bourbon is aged in new, charred American oak (both standard 53-gallon and 26 gallon barrels) at a char #4 level for at least 2 years. It is bottled without added water in batches with the proof ranging from 105-115.
Showing the most detailed of 7 parsed reviews.
110.7 proof. 45% white corn, 17% rye, 33% dark fired corn, 5% malt. Toasted corn, oak, yeasty sour mash, molasses, butter popcorn, toasted apples, cinnamon, burnt caramel, charred oak, smoked grapes, graham crackers, vanilla custard, chocolate, tobacco, thick and oily, oranges, brown sugar, cotton candy, fig newton, cocoa.
The nose is a sweet smoke, like the crust of a brisket or pork butt. I’m getting some Andalusia Stryker notes, but with corn rather than malt. It’s not quite as rich, though. Lightly fried and buttered tortilla with some shredded chicken thigh. Good long smoky finish.
Smoke and corn sweetness on nose. Flavor starts out with a lot of heat hits a quick sweet note, moves to a smoky flavor with some dried red fruit and ends with subtle notes of tobacco. Finish is medium length
Nose: Street corn, bottom of a kettle, Carmel, corn, brown sugar Flavor: Smokey, strong corn, burnt Finish: medium, kettle, burnt sugar
Smoky aroma leads to a smooth Carmel finish. Hints of Amish broadleaf tobacco with minimal Kentucky bite.
Smokey taste very unique
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