George T Stagg bottled 2013

George T. Stagg is almost the only whisk(e)y in the world which can raise eyebrows having its alcohol by volume reduced below 70% ABV. That is because the 2010, 2011, and 2012 releases were all released at above 71% ABV. Even for a Big Flavours Guy like me, 64.1% ABV is certainly an adequately powered beverage, though, truth be told, I consider 68% to be the optimum bottom level ABV for my tastes

George T Stagg is made from Buffalo Trace mash bill # 1, the same as standard Buffalo Trace Bourbon. The rye content is approximately 8%. The 2013 George T Stagg was distilled in spring 1997 and bottled in fall 2013, making it 16 years old

The reviewed bottle has been open for 9 days

Colour: Mahogany

Nose: strong sweet maple is the predominant smell, with floral scents of carnations, roses, and even gardenias. Fine high-pitched spice from rye grain includes cinnamon/cassia and nutmeg. A hint of that 70-something % corn content is perceptible beyond the wood and the rye. Confectioner's sugar. Beautiful nose. Water accentuates the floral elements and merges the flavours

Taste: rich translation of flavours from the nose with the addition of black licorice...and sassafras/root beer. Very rich, lush. Wonderful, except that this wood then starts to bitter, which detracts from an otherwise excellent batch of George T Stagg. Water accentuates the wood bass notes, which in this case means adding bitterness

Finish: intense, flavourful finish, long, but settles in on unacceptable bitter oak, as did the 2013 release of the Stagg Jr Whiskey. Bourbon is never supposed to leave a bitter taste in your mouth. This one does

Balance: this is a decisively lesser whiskey than 2010, 2011, and 2012 George T Stagg, not because of the lower ABV, but because of the lesser quality of the wood used

This is still a damned good bourbon, but a bottling of George T Stagg Bourbon should be, and usually is, better than this

This year's GTS was released with a lower abv than last year's, but still clocks in at a respectable 128.2 proof. Still dark and intense looking in the bottle. I can wait no longer. Let's see how it goes down.

It has a great nose, that's for sure. First, I get syrup coming up behind the heat. This evolves into toasted coconut and chess pie (a southern treat).

First sip is spicy, with a slight burn. Next sip, I like to hold in my mouth for a while and slowly swish it around. Nice. Butterscotch. Pralines and peanut brittle. Mouthfeel is rich and thick, like watered down syrup.

Finish is a long, slow burn. It ends with maybe a touch too much bitterness or maybe a slight sour after taste, but that is easily remidied by another quick sip.

When i finish my glass, I am thinking breakfast: Pancakes or french toast drizzled with warm butter and lots of syrup. And bacon. It's a good feeling.

How does this compare with last year's batch? Well, I don't have a side by side, just my notes. It is still a surprisingly sippable high proof devil of a whiskey. I think it falls just a tad short in the finish, but that is just being picky. It is an excellent drink, and I think if you are a fan of GTS you will not be disappointed in this new batch.