Production of Pappy Van Winkle’s 23 Year
The production of this extremely limited edition and rare bourbon requires distilling expertise that has been passed down through generations. In order to produce a whiskey of this caliber, the distillation process must be of the highest quality and require a significant financial investment. Each barrel is left to mature for a period of 23 years before being hand-picked from the center of the warehouse. This whiskey is best enjoyed in its uncut form.
Table of Contents
Taste of Pappy Van Winkle’s 23
On the nose, there is a lot of brown muscovado sugar, caramel, and deep maple sugar, and then there are that classic Van Winkle qualities of the wheat mash, which appears to give you that rich grapey white wine vinous aroma and flavor, similar to that of a Sauternes or dessert wine or a cognac. The passage of time has worked wonders in this regard.
A substantial amount of vanilla oak, stone fruits, and a trace of chocolate, along with some aged wood, dominate the aroma. It’s trickier than the VW 13-Year Rye, that’s for sure (but less bright and perky). Getting about a richness of floral, toasted coconut, and seductive fragrance. Could just sit here and take in the aroma all day.
Amazing Finish and Soothing Taste
The taste of pappy van winkle 23 year is very smooth and soothing in comparison to other’s brands of whisky. There is no burning sensation; rather, it merely floats over the senses and gradually builds up a pleasant warmth on the back of the tongue while also flushing into the neck. In addition to the delightfully vinous and grapey character of Sauternes wine, there are notes of maple syrup, muscovado sugar, caramel, tiny coffee granules, vanilla, and toffee. This flavor profile is reminiscent of cognac. You can find it at a liquor store near you or choose options available online.
The finish is lengthy and characterized by stone fruits, sweetness, vanilla, maple syrup, and cognac; however, it reaches this point that a minor defect becomes apparent. After sitting for some time and allowing the flavors to meld, you may notice a slow buildup of slightly overripe and bitter wood. It also has a hint of a green sappy flavor. Similar to licking an old wood barrel, but with a hint of the sappiness of young green trees. To some people, this wouldn’t necessarily be considered a flaw, and several drinkers find it difficult to call it a flaw because the rest of the flavors and aromas are so sublime; In a nutshell, it is most certainly a point or two away from being perfect.
This should in no way detract from what is without a doubt one of the finest, most exquisite, and most intricate whiskies that I have ever had the pleasure of tasting. It is remarkable for its softness and smoothness on the palate, as well as for its delightful range of rich, perfumed flavors. However, a lot of reviewers, still think the 13-year-old rye is slightly superior to this.
