Gingerbread cookie | Charred oak | Black pepper | Earthy | Some heat

Graham cracker | Baking spices | Gingerbread | Brown sugar | Caramel | Full-bodied | Nicely balanced

Baking spices | Caramel | Brown sugar | Gingerbread | Spice lingers on the backend | Ends with a warm Kentucky hug

Lucky Seven Spirits jumps into Amburana finishing with The New Yorker, a Kentucky distilled, no age statement single barrel bourbon finished in an Amburana cask. The whiskey was curated by Lucky Seven Spirits’ Master Blender, Ashley Barnes and bottled by Bardstown Bourbon Company in Bardstown, Kentucky.

Amburana is a distinct, polarizing finishing style. Still relatively rare and in low production numbers largely due to supply limitations, the number of Amburana finished whiskeys has increased steadily over the past year or so. Because of its dominating flavors, it’s very easy to overdo the Amburana finish, overpowering the base whiskey to an undesirable extent. Lucky Seven’s The New Yorker is certainly Amburana heavy, but the bourbon does well to lay a base for the Amburana finish to the build on. The result is a full-bodied affair with gingerbread cookie, graham cracker, baking spices, brown sugar, and caramel highlighting the sip. It ends with a warm, spicy Kentucky hug that lasts and lasts. Overall, it’s a very well done Amburana finished Kentucky bourbon ideal for anyone who enjoys a full-flavored Amburana finish.

The bottle in review comes from barrel #1.