Bourbon

Bourbon Review: New Liberty Bloody Butcher Sour Mash Straight Bourbon

We review New Liberty Bloody Butcher Sour Mash Straight Bourbon, a variant of this Pennsylvania bourbon making use of a local sourdough starter in the production process.

OVERALL RATING

9
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New Liberty Bloody Butcher Sour Mash Straight Bourbon review

Tasting Notes

About:

Aged for three years in new charred American oak barrels, 47.5% ABV, mash bill: 70% Bloody Butcher corn, 27% malted rye, and 3% malted barley, SRP $25/ 200ml bottle.
Appearance:
This is pale golden yellow with a deep red undertone.
Nose:
This whiskey opens with a pop of strawberry yogurt. The sourdough character is evident alongside notes of red fruits including maraschino cherries and pink peppercorns. On the savory side, I pick up notes of baseball mitt leather, bread crusts, and lavender soap. I just adore the nose here.
Palate:
This has a very mild tannic grip to the palate with rich body. There are flavors of freshly squeezed lemons, pine needles, cherry pie, and fresh bread dough. The sourness comes through on the finish as it leaves a pungent lingering note like Herbes de Provence. With water, the red fruit notes explode from the glass, with aromas of red cherries, watermelon, and roses.
Finish:
Comments:
This is a beautiful whiskey with delicious fruit and citrus notes. It veers far from the sugar cookie vanilla sweetness of many bourbons, instead offering up resinous, floral, and delicate citrus notes. It’s extremely refreshing and one of the most successful sour mash bourbons I’ve tasted.

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.

Suzanne Bayard

Suzanne Bayard struck out to the West Coast with her now husband almost a decade ago to explore the intersection of wine and policy in its world-class wine regions. She manages a Portland, OR bottle shop by day as the wine buyer and newsletter editor. She is also the Director of the Deep Roots Coalition, an organization of 30 Willamette Valley wineries that educate on and promote dry farming and sustainable practices. She joined the Whiskey Wash to explore two other passions: writing and whiskey.

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