Woodinville Straight Bourbon Port Cask Finish

Washington, hmm the state known for glacier water(beer), IT companies and some very cold ocean frontage, now wants to be a "bourbon" state? Yea ok, well we'll see about that. Having tried the standard Woodinville earlier I procured a few samples of the port finish, maybe it can impress where the plain jane failed. Indeed from the top you get a nose of vinted grape sugars, in fact a lot of port on the nose and maybe just hints of vanilla and honey creep up along with a bit of astringent barrel tones. It's not at all bad. The first sip reveals a good bit of that barrel wood astringency, apparently a good effort to live up to the "Wood" in the name. The port sugars are feint, in fact very faint, and are quickly drowned out with a bitter leather note. Even with extra port finishing this still comes off as a very dry bourbon. The "fruity" profile claimed on the bottle notes just don't seem to be there for me. The barrel wood tones just dominate and finally on the finish I get a bit of the vanilla and sugars. Giving this a bit of time with a few drops of water in the Glencairn this just does't seem to have much else to offer. I'm sure some might find more value in this than I, but then I am a bit spoiled on the good stuff from Kentucky. Maybe it's the Non-limestone glacial water, the colder climate, the fact it's a startup on the left coast, or all of the above, you be the judge. There just isn't anything here that I would pass up a 6 year old Kentucky bourbon for. This will be a pass for me. Cheers!

I gotta give over to the fact that Woodinville in any capacity just ain’t my thing. I didn’t like their straight bourbon much - too astringent to my tongue - but liked it okay enough in a Boulevardier to feel compelled to try this port finish after reading (breath intake) So. Many. Hyper-excellent. Reviews. But the joy experienced by so many found no purchase on my palate. The port finish added a musty funk that, like in a bad marriage, both fought with and pulled out the worst in that astringent young corn of the bourbon base. Also like in a bad marriage, I keep trying it again, like if I just get it at the right time it will be transcendent. No dice. Now after half the bottle, this is a drain pour for me, an exceptionally rare decision. In fact, the only reason I gave this a 1.75 is because I included 1.5 points to recognize that it’s probably not you, Woodinville; it’s probably just me.

First time trying anything from Woodinville. Port is really prominent on the nose. Smells like it's going to be a real treat. Grape jam, toasted vanilla. The palate, however, fails to deliver. Really disjointed. Starts with the rich port, then transitions into a rather flat and cheap-tasting bourbon note. Finishes bitter with a lingering cough syrupy quality. Not pleasant at all on the finish. I'd say this is a good example of secondary finishing on bourbon that doesn't work, but in this case it may be that the bourbon isn't great to begin with. Thanks @Bourbon_Obsessed_Lexington for the sample. I was a little worried that my taste appeared so out of line with the average reviewer on this one, but it looks like my taste was somewhat similar to yours.

A complex, Straight Bourbon Whiskey by Woodinville Whiskey Distillery in Washington aged for 2 years in American White oak barrels for 5 years & fiished in Ruby Port Barrels for 6 months before being bottled at 45% ABV. It has an aromatic birth with notes of grains, wood, fruits, nuts, herbs & spices; while a rich & complex life adds notes of berries, baked plums, dark chocolate cherries, fresh-baked raisin bread, Irish bread pudding & honey; that led to a long & woody death with notes of toasted oak (tongue suppressor), vanilla, cedar, pine, cinnamon, nutmeg & figgy pudding.

Tastes like a harmony of flavors says Jurgen. The nose is traditional bourbon but the port influence really stands out. Ripe fruit sweetness and vanilla stands out alongside subtle baking spices. Oak and a touch of brown sugar follow. The palate is very subtle and is a pleasant burst of port sweetness followed by a wave of baking spices. Dry oak, brown sugar and vanilla follows in an incredibly balanced amount. The finish is medium with a lingering spice and port sweetness while dry oak and vanilla fades.

Nice sipper. The nose was sweet but the bourbon not as sweet as the nose would lead you to believe. Others have mentioned the port cask finish. I definitely think it’s there but I don’t have enough experience with finished bourbons to feel comfortable in identifying the cask influence. Overall though a very good value and the farm to barrel provenance just adds to its appeal without Heaven Hill pricing.