Philadelphia’s New Liberty Distillery makes its Bloody Butcher bourbon with a specific number of eponymously named corn, grown simply 25 miles away from the distillery in Doylestown, Pennsylvania. The corn-heavy mash (70%) sees the addition of (curiously) malted rye (26%) and malted barley (4%) earlier than fermentation. Whereas a wide range of Bloody Butcher expressions at the moment are obtainable, this one hits the bottle after simply 12 months in new oak barrels.
Let’s get our arms bloody, lets?
12 months is an awfully brief period of time in cask, and it’s effectively evident from the beginning. Aggressively oaky on the nostril, if the thought was to showcase the facility of corn, it doesn’t actually come to fruition right here, due to the overwhelming energy of all that wooden. Just a little time in glass does a minimum of convey out some sweetness, a darkish caramel observe that’s agreeable, if vague. Gently grassy notes and a light-weight creosote character are additionally evident.
The palate stays on this bloody, slim path: Large, well-charred oak coats the tongue, giving option to components of well-toasted popcorn and dusky cloves, fairly bitter and tannic. Time in glass slowly lets this whiskey reveal somewhat appeal, nonetheless, uncovering a layer of that caramel that’s evident on the nostril, taking a barely chocolate bent afterward. Shades of sweeter butterscotch — dragged by means of sawdust — inform the end. As issues wind up, the whiskey does handle to shed a little bit of its extra brutish qualities, a minimum of for a time.
Whereas this work in progress feels extraordinarily younger and tough across the edges, there’s sufficient underneath the covers right here to make me considerably excited by what the older expressions of Bloody Butcher could have to supply. At the least in principle, anyway.
95 proof.
B- / $NA / newlibertydistillery.com
New Liberty Bloody Butcher Bourbon 12 Months Outdated
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