Buzzard’s Roost Barrel Strength Bourbon Whiskey

Buzzard's Roost started with a barrel pick. Judy Hollis Jones, a supply chain and brand veteran of Yum! Brands and Wendy's, met Jason Brauner — co-owner of Louisville's Bourbons Bistro since 2005, and one of the city's pioneering single barrel curators — at a tasting, and by 2019 they'd launched one of the few woman-owned and led whiskey brands in the country. The house technique is second-barrel maturation, and Barrel Strength Bourbon is where it shows best. Brauner sources four-to-six-year-old MGP bourbon from two different high-rye mash bills — a 21% rye and a 36% rye — then re-barrels it into proprietary casks developed with Independent Stave Company: oak seasoned at least 18 months (triple the industry norm), precision-toasted to four different profiles, and charred to level #1, the lightest char in the industry, so the toasted wood sugars stay accessible instead of buried under carbon. Brauner calls the barrels a spice rack. After months of secondary aging the casks are blended and bottled at full strength, typically around 114 proof. Drinkhacker found butterscotch and spice galore on an expressive nose with a healthy but never overbearing slug of oak, then bright cherry, chocolate, clove, and baking spice on the palate — a solid overproof bourbon that's never scorching hot. Paste called the company's double-cask work exciting enough to beat some of the bigger names. Bardstown-aged, Louisville-blended.

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