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Boulder Spirits American Single Malt Bottled in Bond

OVERALL
RATING

5

Whiskey Review: Boulder Spirits American Single Malt Bottled in Bond

Tasting Notes:

About:
Mash bill of 100 percent barley, copper pot still, aged minimum four years; 100 proof; aged in New American Oak
Appearance:
A shade, like one shade, darker than their American Single Malt. A slightly rustier yam.
Nose:
This has slightly more depth due to its extra year of aging. I get orange and caramel and roasted pear. Definite fall vibes, as the Basic would say.
Palate:
This is spicy and tingly on the tongue. There is so much spice that I kind of am not sure what is even happening here. It tastes like biting down on a peppercorn. Or if you sipped your mulled wine without looking down and the orange peel studded with cloves fell into your mouth. It’s fruity, but I’m not sure what to make of it. I get ginger, hot and not sweet. I tasted this and Boulder’s American Single Malt in one tasting session and I think both of them blew out my palate for anything else. It tastes hot and strong but not with a certain, discernible flavor, just some fire and fruit.
Finish:
Comments:
I have a colleague who won’t eat cobblers or fruit pies because he does not like “hot fruit.” He would not like this, either.

Editor’s Note: This whiskey was provided to us as a review sample by Boulder Spirits. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link towards the bottom of this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.

This review is part of a series of six, and explores Boulder Spirits American Single Malt Bottled in Bond. This whiskey is composed of their American Single Malt after four years maturing in new American Oak and is bottled at 100 proof: thus, Bottled in Bond, a long-held indication of quality

One of my colleagues wrote an excellent summary of Boulder Spirits’ origin and tasted several of the single malts as well as their bourbons back in October, 2020. A year later, we’re back to give it another go.

Boulder Spirits is based in—surprise!—Boulder, Colorado. As we have previously reported, ten years ago Alastair Brogan moved from Scotland to Colorado with a 1,000 gallon copper still (referred to as a Forsyth still, the largest in Colorado, and pretty badass, actually) and the desire to make a traditional single malt. This is the bottled-in-bond version of that original dream.

Boulder Spirits American Single Malt Bottled in Bond review
Boulder Spirits Bottled in Bond Single Malt (image via Boulder Spirits)

Vital stats: Mash bill of 100 percent barley, copper pot still, aged minimum four years; 100 proof; aged in New American Oak

Appearance: A shade, like one shade, darker than their American Single Malt. A slightly rustier yam.

Nose: This has slightly more depth due to its extra year of aging. I get orange and caramel and roasted pear. Definite fall vibes, as the Basic would say.

Palate: This is spicy and tingly on the tongue. There is so much spice that I kind of am not sure what is even happening here. It tastes like biting down on a peppercorn. Or if you sipped your mulled wine without looking down and the orange peel studded with cloves fell into your mouth. It’s fruity, but I’m not sure what to make of it. I get ginger, hot and not sweet. I tasted this and Boulder’s American Single Malt in one tasting session and I think both of them blew out my palate for anything else. It tastes hot and strong but not with a certain, discernible flavor, just some fire and fruit.

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Carin Moonin

A decade ago, I traded a 5th floor walkup in Hoboken, NJ for a house in SE Portland and remain grateful for the swap. Portland’s a great whiskey town: It fits the weather and my general mood (even improves it sometimes). I enjoy exploring the many shades of brown liquor and learning what it can do for me. I’ve written for publications including Salon.com, DailyDot.com, Willamette Week, Portland Monthly, and more. When I’m not drinking whiskey or writing about it, I can be found running, reading, or seeking out free samples in grocery stores.

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