Caramel cream | Toasted oak | Creamed corn | Bundt cake | Vanilla | Nougat | Pleasant

Crème brûlée | Cinnamon spice | Baking spices | Charred oak | Vanilla cream | Marzipan

Dry oak | Leather | Rye spice | Vanilla powder | Nougat | Lingering dry spice

Burnt Tavern Bourbon is named after a twice-burned and rebuilt tavern in Garrard County, Kentucky. Playing off the history of its namesake, Burnt Tavern Bourbon is “double-barreled in two unique, slowly toasted and charred barrels,” which the company claims adds a whisper of smoke to the bourbon. Of particular note, William Berkele Distillery’s master distiller is Chip Tate, famed for originally founding Balcones Distillery in Texas. Says Tate, “I have a long and storied history making whiskey with fire and smoke. Wood smoke and its ability to impart subtle and complex flavor to spirits has been a part of my distilling journey from the early days. Burnt Tavern Bourbon represents the intersection of classic Kentucky bourbon with rich new layers of smoke and oak added by our special finishing process – a new medley of classic American flavors.”

The sip opens with a swirl of sweet scents that are incredibly pleasing and get you excited for what’s to come. The midpoint pulls in sweet notes thanks to crème brûlée, vanilla cream, and marzipan, however spice and charred oak balance them out. Finishing with a clash of sweet and spice, dry oak and leather form a yin and yang relationship with vanilla powder and nougat, while the sip rides out on a dry lingering spice note.

It’s been a while since Chip Tate’s name has dominated the whiskey scene, however it’s nice to see him back. His time at Balcones Distillery produced really interesting whiskeys and his influence on Burnt Tavern Bourbon is evident. What could easily be a straightforward sourced and finished whiskey, ends up being an intriguing pour. While the whisper of smoke makes for a good marketing story, thankfully the finishing process employed by Tate makes for a great tasting bourbon overall.