Charred oak | Almond | Cardamon | Burnt sugar | Stewed peach & apricot

Spiced cookie | Tobacco | Leather | Charred oak | Buckwheat

Charred oak | Toasted oak | Light clove | Light smoke | Tamarind chutney | Saigon cinnamon

In the latter half of the year, when the weather starts to turn cold, there tends to be an increase in the number of cigar batch whiskeys released. Like how beer drinkers turn to stouts and porters, the trend for whiskeys to shift to a more charred, smoky, and heavy bourbon style in colder months is rising. Though not as pronounced as seasonal beers, seasonal cigar batch/blend whiskeys may be onto something, too.  

Buzzard’s Roost already double oaks all of their bourbons, so the concept of a cigar batch bourbon without a wine or spirit finishing barrels doesn’t seem all that distinctive on the surface. Yet, somehow, Buzzard’s Roost Double Oak Cigar Blend Bourbon tastes remarkably distinct. 

Right from the start, the bourbon’s aroma is different. Charred oak combines with almond, cardamom, burnt sugar, and stewed peach and apricot, reminiscent of Amaretto but with a more baking spice-focused profile. Likewise, the palate leads with spiced cookies while tobacco, leather, and charred oak fill in the middle ground before concluding with buckwheat. The finish is characterized by the distinctness of clove and a smoky note, before layering toasted oak against tamarind chutney and Saigon cinnamon, which gives the bourbon a dry, aromatic, spice-heavy flavor. 

Although the Buzzard’s Roost Double Oak Cigar Blend Bourbon is flashy like other cigar batch bourbons, it stands out in a distinct way. At first sip, it will likely taste smoky and charred, heavy and a bit odd even to most. But follow-up sips reveal all of the extra spice-like flavors it brings to the table. Although it’s up for debate whether this is what most cigar smokers want with their cigars, as a sipping bourbon, it’s quite a delight.