This new Black Maple Hill is no longer produced from Kentucky. The current BMH is produced from a company called the Stein Distillery out of Joseph, Oregon. We’re still looking for a bottle of the Kentucky variety to compare, but until then, on with the review!!
C: An old brown couch color, with an alarming amount of sediment in the bottle. Looks a lot like lint floating around a brown pool of water.
N: I like the nose. A mixture of amaretto, dried dates from a fruit cake, slight red licorice and sweet cocoa/nutmeg powder. The oak is gentle but looming in the background. There aren’t any rye bread flavors really coming to the forefront yet though.
P: The palate has a nice bit of baking spices coming through, followed by wafts of heat from the alcohol, which is actually enjoyable. The spice waves that you get from a really spicy chili. You love the spice now, but you’ll hate it later. Though the whiskey feels thin on the tongue, the spices are rich and full and add to the enjoyment of this dram. Sweet dates and almond skin flavors are dancing around my mouth, all seasoned with freshly grated cinnamon and dry cocoa. A slight oak spice carries all of these flavors right down into my belly. The palate is far more appealing than the nose. Upon second sip, a resinous, sappy flavor masks some of the more enjoyable characteristics of the first sip but fade into the background and it’s tasty again.
F: The finish is a bit oaky and lengthens with every exhale. The sides of my mouth feel like they have cinnamon caught in all the nooks and crannies. It’s a good finish and one that would work excellently in a cocktail.
You could drink this one neat and really enjoy it, but I feel like the finish of this rye and the punchy baking spice entrance could be used in an awesome cocktail as a supporting character. I’ve said it once and I’ll say it again, my go to rye, for now, would have to be Michters Barrel Strength Rye, it’s just awesome in comparison.
The current Black Maple Hill is produced from a company called the Stein Distillery out of Joseph, Oregon. It’s a craft whisky aged a minimum of 4 years with some older varieties mixed in. Does it live up to the standard of the Kentucky made variety of bourbon? We’re not sure, but we’re looking to source some bottles to compare. But until then, on with the review!
C: A reddish chocolate brown color almost exactly the same as the Black Maple Hill Rye. Coincidence? Colorant?
N: There’s a very aggressive oak char on the nose, veiled in a tea house aroma, like pouring earl grey for hundreds. Dr. Pepper notes comes through as fresh ground pepper as well as generic cola syrup. There’s a medicinal note that calls to memory the often many trips to
the emergency room as a rambunctious kid. The nose isn’t pleasant, plain and simple. it’s not a bourbon that I want to continue to smell. Let’s see if the palate isn’t any better.
P: The palate is rich with oak and spice but nothing that easily calls itself out. There’s a lack of vanilla, caramel and honestly deliciousness in the palate. My mouth is full of dusty spices that aren’t soothed with a caramel sweetness that you often find in more delicious bourbons. This feels like Icy Hot, without the Icy. Peanut butter and Jelly, without the Jelly. Ice cream, without the sunday. Ok, I think you get the point.
F: The Finish is full of spice, tongue tingling spice. Like opening your spice cabinet and pouring a few dry spices on your tongue, then rubbing your tongue on the roof of your mouth and wishing you hadn’t done so. You had a chance to back out, but you were already committed, you weren’t ready, he wasn’t readyyyyy. The oak and spice continue for a rather long time.
If you read my review about the Black Maple Hill Rye, this one also seems to be a good supporting actor. If your cocktail needs spice and oak, add this, you’ll get those notes. But make sure to add it to an equally fruity cocktail to match it’s equally oaky spice. I don’t think I have to say it, but there are a variety of other bourbons out there that need your attention.