Russells Reserve Bourbon Small Batch Single Barrel  750ml
SKU 770017

Russells Reserve Small Batch Single Barrel Bourbon

Kentucky - United States

Professional Wine Reviews for Russells Reserve Small Batch Single Barrel Bourbon

Rated 93 by Beverage Tasting Institute
From rickhouse G, floor 5, barrel 136 is a study in caramel. Layered in crème brûlée, salted-caramel cupcake, caramel brownie, caramel apple fritters, caramel popcorn, and the classic caramel chew. Then, complexity: chocolate truffles, nutmeg-dusted hot bananas, ginger ice cream, cinnamon-candied almonds, and warm povitica. It’s so creamy, so rich, and so unrelenting with masterful flavor that the powerfully long and caramel-forward finish is expected. Splendid, must-have sipper. (Whisky Advocate)
Rated 90 by Wine Enthusiast
A word of warning: don’t drink this straight. Don’t even try. At 110 proof, it can be downright painful. But with proper dilution, this Bourbon is still rich and deep flavored. Maturation time in dark “alligator char” barrels yields hazelnut, oak and toffee seasoned with nutmeg and clove.

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Producer Russells Reserve

Country: United States

Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.