Whiskey Review: Barrell Armida

s. It’s a blend of three straight bourbon whiskeys finished separately in pear brandy, Jamaican rum, and Sicilian amaro casks. Barrell Founder Joe Beatrice named Armida for his mother. As we’ve mentioned earlier, Beatrice was “intimately involved with every step of the production process,” and developed this whiskey alongside Barrell’s Chief Whiskey Scientist and Director of Distillery Operations Tripp Stimson, as well as National Director Will Schragis, an experienced sommelier. According to Bourbon Culture, this whiskey took about a year to develop. And if you’re really interested, an early October press release issued by Barrell teases some more details about the whiskey’s flavor profile (try reading this after you taste, so not to be too influenced. It’s like reading yesterday’s horoscope today!) Barrell Armida (image via Barrell Craft Spirits) Tasting Notes: Barrell Armida Vital stats: 112.1 proof. About $90. A blend of Tennessee bourbon whiskies finished in pear brandy, Jamaican rum, and Sicilian amaro casks. Appearance: Just peachy! Really, it does seem peach-colored in the glass, with s shade like taupe curtains mixed in. There’s nothing wrong with that. I don’t mind taupe curtains. Also, this whiskey has a high shine to it. Some whiskies look sort of dull in the glass. This does not. Nose: Good, autumnal smells. But they aren’t punch you in the nose. The pear definitely comes through. So does fresh hay. And candied, syrupy amarena cherries. But it’s also not super-sweet. There’s fresh paper, like back in the Before Times when you could browse in independent bookstores that carried new books as well as old, much-loved favorites.