Over the past several years, Barrell Dovetail has become a highly regarded expression within our portfolio of products and the American Whiskey world. Recently, we became intrigued with applying the concept of “Dovetail” to some of our older stocks. The result is BCS Gray Label Dovetail, which still boasts our award-winning blend of Whiskey finished in rum, port, and Dunn Vineyards cabernet barrels and uses the same finishing and blending method. The difference, as with all our Gray Label offerings, is that we used older and more rare barrels in Gray Label Dovetail. The result harmoniously unites a dark and fruity California cabernet finish, a jammy and pleasurable port finish, and a sweet and funky rum finish to create a well-balanced, iconic whiskey. The component whiskeys are aged up to 20 years, making the final blend significantly more elegant.
This is an ester-forward bourbon with the brooding depth of cabernet and port casks. The varied distillates and casks come together into a complex palate that showcases the cola notes of whiskey that’s spent many years in oak.
Appearance: Warm Amber.
Nose: Green grape, tart apple, and pollen lead into one very vivid note of just-pressed cider. The notes of gooseberry jam, cranberry sauce, and dried apricot are pronounced and defined. Maple walnut ice cream, tahini, and leather provide a subtle, savory undertone.
Palate: Robust and impeccably balanced, with flavors ranging from strawberry rhubarb pie to fennel pollen. Flan and coconut oil provide a rich and creamy texture that balances some light sandy tannin and modest astringency. Depth seems to come mostly from the oldest Canadian whiskeys, in the form of fennel, poppy seed and peppercorn. Allspice, ginger, and cola notes from the French and American oak round it out.
Finish: A burst of licorice candy and molasses gives way to Earl Grey Tea with honey. The palate is left with a range of dusty mineral notes, among them necco wafers, oyster shell, and squid ink.
With a splash of spring water: Classical notes of crème brulée and funnel cake take the lead. The complexity here is more savory, with shiso, tomato, and tajin. An unexpected burst of lychee on the finish yields to charcoal and paraffin.
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