Bourbon

Whiskey Review Round Up: Treaty Oak Whiskeys

We review three whiskeys from Treaty Oak, a distillery out of Texas.

OVERALL RATING

7.5
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Tasting Notes

About:

This whiskey clocks in at 95 proof, and is made from 57% Yellow #1 corn, 32% Texas soft white winter wheat, and 11% barley. It’s aged for two years “under the hot Texas sun” in char three American Oak Barrels. Distributed to Florida, Georgia, Illinois, Michigan, Tennessee and Virginia, found in 750mL bottles for $49.99. This whiskey is 100 proof, made from 39% corn, 53% rye, 8% barley and aged 10 years. Distributed to Florida, Georgia, Illinois, Michigan, Tennessee and Virginia, found in 750mL bottles for $64.99. Our last whiskey is 95 proof, made from 78% corn, 12% rye, and 10% barley, then aged 2 years. Distributed to Florida, Georgia, Illinois, Michigan, Tennessee and Virginia, buy it in 750mL bottles for $39.99.
Appearance:
The juice is very clear, a deep marigold that forms very slow, fat, straight tears. The rye is very clear, medium-gold, like old Chardonnay, and just slightly green. It beads and forms extremely slow tears. Warm tiger pelt red-gold and very clear in the glass, the Red Handed Bourbon forms fast thick tears.
Nose:
The Ghost Hill smells of a gingerbread house on the seashore. I found a hint of cooked flat beans in there, too. The nose is subtle: floral at first, then cherry cola, allspice, ripe banana and cut grass. Cigar box and sandalwood on the nose, with toffee-on-shortbread and white pepper. Banana peel tones come out as it rests in the glass.
Palate:
Quite fiery on the palate, it’s savory and dry – very lean. Minerals dance over the mid-palate, spreading out to cacao nibs, leather and clover honey. The finish is short and clean. Final Thoughts: This is a whiskey for the bone-dry white wine drinker. It’s delicate and straightforward. I want a little more oomph for my neat-drinking pleasure. This is perfect for elegant, subtle cocktails. Score: 3.5/5 Tasting Notes: Treaty Oak Red Handed Rye Whiskey Vital Stats: This whiskey is 100 proof, made from 39% corn, 53% rye, 8% barley and aged 10 years. Distributed to Florida, Georgia, Illinois, Michigan, Tennessee and Virginia, found in 750mL bottles for $64.99. Appearance: The rye is very clear, medium-gold, like old Chardonnay, and just slightly green. It beads and forms extremely slow tears. Nose: The nose is subtle: floral at first, then cherry cola, allspice, ripe banana and cut grass. Palate: What a contrast on the palate! It’s robust and spicy, with allspice, clove, black pepper, and a whisper of cinnamon. Cedar on the mid-palate, it’s round and creamy on the back-palate. The liquid is weighty; slightly oily on the tongue. Final Thoughts: The rye is working well. Velvety, solid, enjoy this on the back deck or in your favorite spirit-forward cocktail. Score: 4.5/5 Tasting Notes: Treaty Oak Red Handed Bourbon Whiskey Vital Stats: Our last whiskey is 95 proof, made from 78% corn, 12% rye, and 10% barley, then aged 2 years. Distributed to Florida, Georgia, Illinois, Michigan, Tennessee and Virginia, buy it in 750mL bottles for $39.99. Appearance: Warm tiger pelt red-gold and very clear in the glass, the Red Handed Bourbon forms fast thick tears. Nose: Cigar box and sandalwood on the nose, with toffee-on-shortbread and white pepper. Banana peel tones come out as it rests in the glass. Palate: The palate is lots of blue fruit and a sprinkle of salt. The cookie aromas come up as caramelized sugar and vanilla bean on the mid-palate, with spice – allspice, nutmeg and black pepper coming around on the back of the tongue. Final Thoughts: This whiskey has some nice complexity. It’s not rich for a bourbon, maybe accounting for its youth. I’d love to taste the same in a few years. Score: 3.5/5
Finish:
Comments:

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Cindy Capparelli

Cindy Capperelli is the visionary founder of Portland Bitters Project, established in 2014 with the ambition to craft the finest bitters available. Today, her bitters are savored across the United States and internationally, enhancing cocktails with expressive flavors. In addition to her entrepreneurial endeavors, Cindy shares her expertise as an instructor at two Portland colleges. She also engages with private groups, distilleries, and maker's spaces, advocating for the use of high-quality ingredients and time-honored techniques. Cindy empowers her students with the confidence and knowledge to create exceptional drinks at home, experiment with tinctures, and enrich their overall food and beverage experiences.

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