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The latest multi-award-winning cask strength Bourbon from Penelope is another stunning gem of tastiness.
Mike Paladini and his wife Kerry had long agreed that if they had a daughter she would be named Penelope. In 2018 they had that daughter, named her as intended, and founded Penelope Bourbon at the same time along with Mike’s childhood friend Danny Polise. As many start-up Spirits companies do, they have launched with a little outside help. In this case distilling and aging in Indiana at MGP and expert blending and bottling assistance from Castle Rock in Kentucky — whom they proudly call part of their team. And the team is working, with two successful releases under their belt and a fistful of awards already in hand.
Whenever we get our hands on a few cases of Penelope Cask Strength they sell out fast … so do NOT wait. This time we got a good allotment of Batch #7. Like it’s multi-award-winning siblings, it’s a blend of three Bourbon Spirits — two with rye in the mash and one with wheat-based. Each is aged from three and half to five years. All of the casks had a #4 char on the staves and a #2 char on the heads. This time it’s bottled uncut and non-chill-filtered at 57.6% ABV. We love the stuff, and we’re not alone. Batch #7 won a Double Gold in San Francisco, is a Top 100 Spirit of the year, and a bunch of other awards.
Appearance / Color
Nose / Aroma / Smell
The aroma is deep and rich with sweet notes of orange zest, granola clusters, and vanilla.
Flavor / Taste / Palate
There is lovely savory smokiness on the palate that forms a foundation for a flavor profile of dark fruits, caramel, more toasted granola, warm oak, and marmalade.
The finish is long and sweet with a feeling of caramel-corn and English toffee.
The Flavor Spiral™ shows the most common flavors that you'll taste in Penelope Bourbon Barrel Strength Batch 7 Straight Bourbon Whiskey and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.