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Bourbon

Boulder Spirits Straight Bourbon Whiskey Bottled in Bond

$90.00

OVERALL
RATING

7

Whiskey Review: Boulder Spirits Straight Bourbon Whiskey Bottled in Bond

Tasting Notes:

About:
Mash bill of 51% corn, 5% rye, 44% malted barley, 4 years aged, 100 proof; about $90.
Appearance:
Tan and polished copper, a bit of a new penny shine.
Nose:
Pleasant! Very fruity but balanced. Not acrid. Pear, orange blossom, mango. And finally, a little bit of straight up pink bubble gum flavor.
Palate:
I actually don’t mind this. I am surprised at that because I have been pretty meh on the three that came before. It’s my favorite thus far of the Boulder Spirits whiskeys. I think because the sweetness of the corn in the bourbon – however minimal to call this bourbon – still balanced out the BARLEY! taste that I found in the other three I’ve tasted so far. There’s cherry. It runs slightly hot but it doesn’t taste like it’s 100 proof, I’d say it doesn’t taste a day over 90 (proof). It tastes like a good bourbon should. Not too sweet. Just sweet enough. The Goldilocks of sweetness. I gave this 3.5 stars but would do 3.75 if possible.
Finish:
Comments:
I like this a lot. It’s well-balanced, it’s tasty, I wish I had more than a small taster. rn

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.

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 Forsyth still (the largest in Colorado, and pretty badass, actually) and the desire to make a traditional single malt. But you can’t move to America and not think about not making bourbon, right? But how do you do that while incorporating your Scottish roots?

You make a very barley-forward bourbon.

Although all bourbon must have a mash bill of at least 51 percent corn, the rest is up to the maker. Boulder Spirits bourbon whiskey of course has that minimum 51 percent of corn—with 44 percent of barley and 5 percent rye bringing up the rear. They find that it gives their bourbon a smooth, fruity taste. It’s aged in #3 charred oak barrels.

I wasn’t so sure, to be honest. I thought it might take a lot of that fire and sweetness I personally love about bourbon and replace it with something a little drier. But hey, dry can be good and mixing things up is even better.

If this above copy looks familiar, it is: This review is part of a series of six Boulder Spirits reviews. This one explores Boulder Spirits Straight Bourbon Whiskey Bottled in Bond.

Boulder Spirits Straight Bourbon Whiskey Bottled in Bond review
Boulder Spirits Straight Bourbon Whiskey Bottled in Bond (image via Boulder Spirits)

Tasting Notes: Boulder Spirits Straight Bourbon Whiskey Bottled in Bond

Vital stats: Mash bill of 51% corn, 5% rye, 44% malted barley, 4 years aged, 100 proof; about $90.

Appearance: Tan and polished copper, a bit of a new penny shine.

Nose: Pleasant! Very fruity but balanced. Not acrid. Pear, orange blossom, mango. And finally, a little bit of straight up pink bubble gum flavor.

Palate: I actually don’t mind this. I am surprised at that because I have been pretty meh on the three that came before. It’s my favorite thus far of the Boulder Spirits whiskeys. I think because the sweetness of the corn in the bourbon – however minimal to call this bourbon – still balanced out the BARLEY! taste that I found in the other three I’ve tasted so far. There’s cherry. It runs slightly hot but it doesn’t taste like it’s 100 proof, I’d say it doesn’t taste a day over 90 (proof). It tastes like a good bourbon should. Not too sweet. Just sweet enough. The Goldilocks of sweetness. I gave this 3.5 stars but would do 3.75 if possible.

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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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