American

Kentucky Peerless Toasted Bourbon Batch 2 Review

What happens when a bourbon gets the toasted barrel treatment instead of heavy char? Kentucky Peerless shows us with this spicy, sweet exploration in wood and sugar.

OVERALL RATING

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Tasting Notes

About:

Kentucky Peerless is one of those that come back from the dead type, family-owned Kentucky distillery stories you like to end up being a success, which, in this case, they are. Initially established in 1889 by Henry Kraver, who carried what would eventually become the brand’s legacy until he died in 1938, it was later resurrected in 2013 by Corky Taylor, 4th Generation, and Carson Taylor, 5th Generation.

Toasted bourbon is a type of bourbon finished in barrels that have been toasted—gently heated at low temperatures to caramelize the wood’s natural sugars—rather than heavily charred. This process enhances the bourbon’s sweetness and smoothness, adding rich notes of caramel, vanilla, and spices making it a unique and approachable variation.
Appearance:
Mahogany
Nose:
Nella Wafer, caramel, burn wood, white pepper, banana pudding.
Palate:
Honey comb, pepper, blackberries, currant, bread, tobacco, dark coffee.
Finish:
Hot with a long finish! Cinnamon bark with oak and bitter chocolate, dark coffee and hints of port wine.
Comments:
Solid, spicey, and bold! Fun pour with a lot going on with sugar and wood playing nicely together. Rough around the edges, just a touch, but overall a nice exploration in a resurgent ageing style in Bourbon.

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.

Charles Steele

Charles Steele, a Portland-based attorney, is a native of the Pacific Northwest. His legal background provides him with an analytical approach to understanding whiskey and other aged spirits. Primarily a legal writer, freelancing for The Whiskey Wash offers Charles a unique opportunity to showcase his versatility as a writer. Although his preference lies with whiskey and whiskey-based cocktails, he has a profound appreciation for all unique and unconventional liquors, from Malört to Ojen - if it's peculiar, he's intrigued.

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