Molasses | Dark brown sugar | Seasoned oak | Brandy-soaked cherry | Chinese five-spice powder

Raisin | Caramel | Baking spices | Roasted coffee | Cinnamon

Molasses | Dark brown sugar | Seasoned oak | Leather | Black pepper | Light clove

A. Smith Bowman Distillery’s Oak Series was “designed to explore cask maturation in different oak varietals from around the world, as well as the effect charring has on the flavor of whiskey.” The first release in the series focused on French oak aging, while the second offered American oak. The third and final release in the series features “a blend of liquids” aged for 12 years entirely in Hungarian oak barrels.

Hungarian oak aging (and finishing) is somewhat of a hidden gem in the American whiskey space. Few producers have harnessed the influence it has on whiskey. It falls in line with the French oak side, offering robustness and similarities to double-oaked bourbons, but without the extra dryness and tannins.

As expected, Abraham Bowman’s Hungarian Oak is a full-flavored affair. The aroma is full of rich scents of molasses, dark brown sugar, and seasoned oak. The palate is amazingly balanced, offering an even mouthfeel, delivering notes of raisin, caramel, baking spices, and roasted coffee. The finish continues this flavor profile, mirroring the aroma with notes of molasses, dark brown sugar, and seasoned oak, but adding leather, black pepper, and light clove.

Abraham Bowman’s Hungarian Oak is a wonderful expression of the virtues of Hungarian oak aging. But it’s also the whiskey’s delivery of its robust flavors that far outpace the whiskey’s proof, which enhances its sip. It manages its heat well but is able to dish up its flavor with high potency, while keeping it all in complete balance. Though the whiskey lacks an extra flavor dimension (in this case, fruitiness) to offset its oak component to truly make it sing perfectly, what it offers is impossible to resist.