Thomas S. Moore Port Cask Finished Bourbon

Nose gives you that characteristic port finish. I get sangria, cane sugar, cedar. This is the best part of this drink. Body is the first place you start to really feel the youth. The port finish is there, but there’s not a lot of flavor brought in by the bourbon itself. This kind of tastes like sangria spiked with vodka. There’s some wood notes and possibly caramel, but not much else. Finish is hotttt. It burns every part of your tongue and lips without really adding any flavor or complexity to justify it. There’s clove and cinnamon, but mostly just burn. There’s also this metallic aftertaste that makes you feel like there’s pennies in your mouth. I really wanted to like this more than I do. I mean, it has a horse on it. How many bourbons have horses on the bottle and aren’t good? Unfortunately, it costs too much to be worth a spot on my shelf right now, as I would reach for Isaac Bowman or Angel’s Envy before this every time (and they’re cheaper). I like the way they introduced the port finish (this can be done poorly into a sickeningly sweet zone) but the underlying bourbon here just isn’t up to snuff. However, I would still be interested in future offerings by these guys, because I do think they understand the art of finishing.

Thomas S. Moore Kentucky Straight Bourbon Finished in Port Casks, 49.45%, Non-Chill Filtered, Natural Color Barton 1792 Distillery uses its high rye mash bill aged 5-7 years in new charred oak barrels. Then the whiskey is transferred to a secondary cask for “extended” finishing. Normally a finish is measured in months, in this case, they are finishing in wine casks for 2-5 years. The smell is really nice. Corn husk and musty dried red fruit, sweet baking spices, vanilla, and cinnamon.  The taste - this is pretty hot, alcohol burn and dried red fruits hit first.  With water, the alcohol burn fades and some nice burned brown sugar, and musty corn and fruitcake flavors open up. The port influence is obvious here and it works well. Oak, vanilla, and cinnamon are present as well.  This is really enjoyable. The finish - is long with mostly baking spices finishing this off.  I wasn’t sure what to think about these when I purchased them. I really enjoy port finishes in scotch whisky but outside of scotch, the port finishes have been hit or miss. This one is a hit. I think I paid around $70 for this one and I have no regrets about that purchase. This bourbon delivered good results. Overall Grade: B (Good)

Neat. Sample. Just went through the Cab version and that didn’t impress me. I’m going to approach this Pinot with a fresh mind. I want this to stand alone as a view on this pour, but the first impression is much much stronger than the Cab already. Plums and grapes are just leaping from this. Maple syrup. The banana nut bread is there but less pronounced. Now getting cherry. Honey. Cinnamon and vanilla frosting. Graham crackers. Geez now getting apple. Just these great fruits from all angles. Mouth feel is weak. This was the most appointing aspect of the Cab too. It has a lot of good flavors though. Finish is a tad weak though. Starting from the top. It’s all vanilla and banana pudding on the tongue. Mid palate it darkens up into a banana nut bread. Getting some apple above that too. The finish brings in the plums and grapes but it’s dominated by the banana nut bread. Finish on the Cab was stronger despite everything else being better here. Overall, this is not something I will be buying after this sample. It’s too expensive for what it is.

Beautiful tall thin bottle (but top-heavy and tippy) and dark auburn liquid, but with rather thin legs. Light nose: cherries and light brown sugar, and a hint of malt. Cherries, dried fruit, burnt sugar, and then an explosion of ethanol on the pallet, which surprised me for an older Port barrel finish. Rich, but the mouthfeel is thin/light. Finish is not long and not very spicy given the high rye mashbill. There's some fruit, spice, and oak, but it's a dry and rather compact finish, with a little lingering sourness. With ice the flavors round nicely and the ethanol burst disappears. Becomes softer and less of a challenge, but... whether or not that's a good thing is personal taste. Need to think about this and update review after more experience. A month later, and basic review stands. The nose is maybe the best part of this good whiskey. Ice does tame the ethanol pallet. Finish seems even thinner, but there is some rye spice. A good Port barreled bourbon, but pricier than equally good alternatives.

NOSE: Lightly musty dried dark fruit, oak, citrus peels, cinnamon-heavy baking spice, hazelnuts and a touch of cocoa and vanilla custard. The warm and dark aroma is elegant and inviting, I’m enjoying just sniffing this one. PALATE: Oak, dried dark fruit, leather, baking spice, hazelnuts, citrus peel, cinnamon-heavy baking spice, graham cracker and toffee. Denser and deeper than the aroma, the palate of the Thomas S. Moore Bourbon Port Casks is a dark and lovely experience. FINISH: Medium-long -> Dark fruit, oak, copper and a light spiced fade that comes down to roasted nuts.

Nose: very fruity nose. Like a thicker angels envy. Dark apricots Palate: lots of wine on this palate. Tannins are definitely there mixed in with the spice. “Extended cask finish” is printed on the front label and it definitely applies here. This spice kind of takes over though. Finish: dry and fruity finish. Medium/short length. Overall: not bad but not incredible at first. Gonna let it open up a bit