The 2017 Birthday Bourbon barrel selection was drawn from different warehouses and floors. 93 barrels matured together on the 4th floor of G warehouse, and were extremely spice forward. 27 barrels matured together on the 5th floor of K warehouse and contributed rounding sweetness to the blend.  Quite a few barrels basked in the sun from both of these lots, showcasing the effects of maturation along an external wall.

The 2019 Birthday Bourbon is presented at 105 proof, the highest proof to-date for this special expression. After showing exceptionally unique character during a tasting panel, the 11-year-old barrels were chosen specifically for Birthday Bourbon. A total of 120 barrels distilled on May 15, 2008, and aged on the second floor of Warehouse I, Master Distiller Chris Morris and Master Taster Jackie Zykan selected and proofed this year’s limited edition.

For this bourbon, the malt ratio was increased in our mash bill before putting it into the fermenter, which resulted in a noticeably nutty spirit. Once barreled, the barrel was stored high up on the 4th floor of Warehouse H, where it experienced a balanced maturation. This lofty location gave an unusual amount to the Angel’s Share, resulting in a richly intense flavor concentration.

This release was matured in barrels crafted from Northern and Ozark terroir sourced white oak. This resulted in the development of some rich fruit notes (Ozark) and deep, dark char (Northern) characteristics. The barrels were stored in Warehouses H and I, on the 1st and 6th floors. These locations exposed the barrels to the extreme heat and cool which resulted in a rich, complex maturation profile.

These barrels were evenly matured together in the very middle of Warehouse K, on the 5th floor in ricks 42, 43, and 4, surrounded by open space. This environment allowed the barrels to easily breathe during the maturation and develop a rich fruit and spice character.

2011 Ultimate Beverage Challenge

Barrels were stored in the small Warehouse B and larger Warehouse J, on the 5th and 8th floors respectively. The upper floor locations exposed the barrels to a great degree of heat during the summer months resulting in a rich, complex maturation profile. The result is bourbon filled with rich caramel layers with a combination of milk and dark chocolate notes dusted with brown sugar. A sprinkling of brown spice and a hint of orange peel round out the sweet character.

Barrels were all selected from the 6th floor of Warehouse H, an upper floor where heat builds. This made for a more robust, complex flavor profile. The taste is a combination of caramelized oak, ripe apple; vanilla and toasted coconut grace the palate.

This vintage is a balance between the 2006 and 2007 expressions.  While 2005 had heavy cinnamon and baking spice notes, and 2006 had a pronounced mint note, 2007 represents the best of these two years, with a mint note that cools the warm cinnamon spice.

This lot of barrels was distilled and barreled one week prior to the 2005 Birthday Bourbon, but was matured for one additional year in the same exact warehouse location. The vintage was presented at the same proof as our 2005, allowing Birthday Bourbon fans to compare and contrast the flavors. While they both exhibit classic the Old Forester taste profile, this expression is naturally spiced with a cool, refreshing hint of spearmint.

All the barrels were in accelerated heat cycling. They were in the sunlight, by windows, creating prominent caramel spice notes.