Repeal Reserve<\/a> being a particular favorite), but he hasn\u2019t had the chance to really innovate much in Lawrenceburg. That appears to be changing now with the launch of a new experimental series from the distillery that will reportedly explore different grains, recipes, and maturation techniques.<\/p>\nThe first in this line is described by Ross & Squibb as a \u201chappy accident,\u201d although I\u2019m not sure how you accidentally age a bourbon for nine years in French oak barrels. And not just any French oak. Seguin Moreau in Napa, California assembled each cask with staves cut from 200-year-old trees that were first air-dried for 24 months before being lightly charred and heavily toasted. Let\u2019s check it out.<\/p>\n
Remus Master Distiller Experimental Series No. 1 Review<\/h2>\n
The aroma is dry and woody with dark baking spice, barrel char, and seasoned oak. As it opens, more exotic wood notes arrive with a bit of cigar box and sandalwood, even some teak oil. Laced throughout is a creamy milk chocolate element that offers the only real signs of sweetness, accentuating some of the wood sugars as things bloom in the glass.<\/p>\n
On the palate, that austerity is largely absent with a silky entry of caramelized sugar, turbinado, and cinnamon syrup. It\u2019s round and mouthcoating and nicely balanced. The midpalate is oak-driven but still gently sugary with vanilla bean and cocoa powder notes that give way to pralines, chocolate fudge, and clove on a generous, warming finish. For an experimental bourbon, especially an \u201caccidental\u201d one, it\u2019s quite the success.<\/p>\n
107 proof.<\/p>\n
A- \/ $80<\/strong><\/p>\n\n
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Remus Master Distiller Experimental Series No. 1<\/h2>\n
\t\t\t\tUSD80<\/span>\n\t\t\t<\/p>\n<\/p>\n
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