Bourbon

Bourbon Review: King of Kentucky Bourbon 2019 Release

We review the King of Kentucky Bourbon 2019 Release, a limited edition bourbon from Brown-Forman that's been aged for 15 years.

OVERALL RATING

9
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King of Kentucky Second Edition

Tasting Notes

About:

My sample of King of Kentucky 2019, barrel 8, clocks in at 131 proof. It’s been aged for 15 years and is made from 79% corn, 11% rye, and 10% malted barley. Bottles (750 mL) were originally released at $249.99, and now sell on the secondary market for $1,100-1,400.
Appearance:
The bourbon is a very clear, rich chestnut that quickly forms fat tears in the glass.
Nose:
The nose gives the sensation that I’ve stepped into Bath & Body Works. Clean perfumes of vanilla extract and pineapple predominate, followed by the tiniest whiff of turpentine.
Palate:
This whiskey is hot while still smooth. There is a saline quality with sweet flavors leaping forward: cherry candy and yellow cake. The finish stretches on and on, tasting of roasted nuts.
Finish:
Comments:
This whiskey is a delight; clearly well-selected. If you have the opportunity to compare with other barrels I would do it in a heartbeat.rn

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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