Bourbon

Four Roses Bourbon

$16.00

OVERALL
RATING

8

Bourbon Review: Four Roses Bourbon

We review the iconic and back bar friendly Four Roses yellow label bourbon, because every now and again it is good to return to the basics of whiskey.
Like Conversation

Tasting Notes:

About:
80 proof; about $20; uses all 10 bourbon recipes.
Appearance:
It’s yellow label, and the bourbon itself has a yellow quality to it. Like finding old newspaper clippings in an attic, especially the extra-yellowed outer corners (why does that happen?). Also: weak ginger or lemon teas.
Nose:
It smells like bourbon. I know, this is not saying a lot but I get to taste a lot of bourbon. Some smell more like bourbon than others. That doesn’t mean it’s alcohol-ey, it means it smells like good bourbon. Rich, a browned butter, and the warm pleasantness that surrounds you when you’re well into a glass sitting with someone you like while sitting by a fire. It smells, quite frankly, like comfort. (Also, apples.)
Palate:
I’ve tried a bunch of Four Roses concoctions, and they never disappoint. This one is easy-drinking and light, and yet with enough substance to do well on its own, neat, or on the rocks. It has a light syrup mouthfeel but not syrupy sweetness. It’s a little chewy. Also, apples. Again. It tastes like its smells, which is to say good bourbon, not surprising or amazing, but a solid, easy-drinking beverage. It tastes like a more expensive bottle.
Finish:
A long, syrupy finish with brown sugar, caramel, and vanilla. Classic.
Comments:
This batch of Four Roses is like the little black dress of bourbon. You can dress it up or you can just throw it on after oversleeping and still make it not only work, but also look good. This is appropriate for everything. And reasonable! Sometimes, you don’t want something overly smoky or weird or redolent with alcohol or a bottle you won’t open except for your best guests. It’s like Four Roses took everything I don’t like about whiskey and excised it from this batch. That’s kind of a double-negative but in this case it’s very much a positive. Well-done, Four Roses.

Four Roses! I love me some Four Roses. I’m not going to lie: I am going into this review with my happy, bourbon-colored glasses on. I love Four Roses for lots of reasons, not the least of which is that I was recently at an event where they had a booth here in Portland, Oregon—and they gave me a Four Roses baseball cap “just because” and they didn’t even know I review whiskies.

The History of Four Roses

Promotional items aside, Four Roses Bourbon boasts a storied history dating back to 1888, when it was established by Paul Jones Jr., a whiskey pioneer who registered the name after reportedly being inspired by a romantic gesture involving four roses. (Who doesn’t love a good romantic story that includes brown booze at the onset?)

During Prohibition, the brand survived by producing medicinal whiskey under a government license. However, its fortunes shifted in the mid-20th century when it was transitioned into a blended whiskey for the U.S. market, while its straight bourbon continued thriving internationally, particularly in Japan.

The brand’s renaissance began in 2002 when it was acquired by Kirin Brewery Company, which reinstated its commitment to producing exceptional straight bourbon in the U.S. market.

The Unique Mash Bills

Four Roses is pretty much the only bourbon distillery combining five proprietary yeast strains with two separate mash bills to handcraft ten distinct bourbons. To go into this further—and I’m warning you, this is going to begin like a sample GRE exam logic question—each recipe is described by a four-letter “code.” This indicates the production facility, the mashbill, the spirit type, and the yeast strain.

The first and third letters remain the same: “O” for Four Roses, and “S” for straight whiskey. The second shows which one of two mash bills is used: the “E,” or low-rye, which is 20 percent rye, 75 percent corn, and 5 percent malted barley; and the “B,” which is 35 percent rye, 60 percent corn, and 5 percent malted barley. The last letter of the code reflects the yeast strain: “V” (delicate fruit), “K” (slight spice), “O” (rich fruit), “Q” (floral essence), and “F” (herbal notes). This helpful infographic from Four Roses shows the possible permutations.

All 10 recipes are used in Four Roses’ yellow label, which is what I review here. In September 2015, Brent Elliott took over as Four Roses’ Master Distiller from Jim Rutledge, and the iconic bottle hosted on most back bars across America now carries his name.

Signup now to make sure you don't miss out on the latest whiskey news and deals.

By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply.

Tasting Notes: Four Roses Bourbon 

Vital stats: 80 proof; about $20; uses all 10 bourbon recipes.

Appearance: It’s yellow label—and the bourbon itself has a yellow quality to it. Like finding old newspaper clippings in an attic, especially the extra-yellowed outer corners (why does that happen?). Also: weak ginger or lemon teas.

Nose: It smells…like bourbon. I know, this is not saying a lot but I get to taste a lot of bourbon. Some smell more like bourbon than others. That doesn’t mean it’s alcohol-ey, it means it smells like good bourbon. Rich, a browned butter, and the warm pleasantness that surrounds you when you’re well into a glass sitting with someone you like while sitting by a fire. It smells, quite frankly, like comfort. (Also, apples.)

Palate: I’ve tried a bunch of Four Roses concoctions, and they never disappoint. This one is easy-drinking and light, and yet with enough substance to do well on its own, neat, or on the rocks. It has a light syrup mouthfeel but not syrupy sweetness. It’s a little chewy. Also, apples. Again. It tastes like its smell, which is to say good bourbon, not surprising or amazing, but a solid, easy-drinking beverage. It tastes like a more expensive bottle.

This review was originally published in December 2018, and updated in December 2024.

Carin Moonin

Carin Moonin swapped a 5th-floor walkup in Hoboken, NJ, for a house in SE Portland a decade ago and hasn't looked back. She appreciates Portland's vibrant whiskey scene, finding it complements both the weather and her mood. Carin enjoys exploring the diverse world of brown liquor and its many facets. Her writing has been featured in publications such as Salon.com, DailyDot.com, Willamette Week, Portland Monthly, and others. When she's not indulging in whiskey or writing about it, you can find Carin running, reading, or on the hunt for free samples in grocery stores.

All Posts
Search
  • Latest News
  • Latest Reviews