Who makes it? Bardstown Bourbon Co. since 2017

Mashbill: 74% corn, 18% rye, 8% malted barley

Where it’s from: Lexington, Kentucky

Distributed by: Western Spirits Beverage Company

When it Started: 2013

There’s a little history there… Calumet started out as baking powder in the 1924 and made a fortune by William Monroe Wright in Lexington Kentucky. His son Warren got into horse racing and built out there estate to train horses. They ended up producing 2 Triple Crown Winners, 8 Kentucky Derby winners and 11 of their horses ended up in the National Museum of Racing Hall of Fame. In 1947 they earned over a Million dollars from winning performances and stakes wins.

Western Spirits Beverage Company has the Calumet Farm Bourbon under it’s belt as well as Sam Houston, Bird Dog, and Lexington Bourbon Whiskey.

Starting with Calumet 8 at 90 proof, Kris on the nose could smell the heat, slightly sweet while Erik found the same and Dan said it tickled his nose hairs! Kris was surprised on the lingering finish, easy and smooth. Erik could taste the heat but it was good while Dan thought is was smooth and easy drinking. After adding ice, Kris got notes of cherry and definitely brought out the flavors and sweetened it up. Erik picked up the sweet, dark cherries and caramel. Dan said it dampened the fire and he may be odd because he doesn’t taste fruit in whiskies, only in cognac.

Calumet 14 was next and Kris already sampled this before but on the nose brought more spice and more heat. Coming in at 96.2 proof. For Erik, he could smell rubber cement and ethanol. The taste Kris said the spice really came through while Erik said it hit pretty hard. Dan could feel the heat as well. After adding ice it mellowed out and Dan said it took some flavor away but left all the spice.

Calumet 15yr was next clocking in at 105 proof and Kris did not expect that it would be much different than the 14 but he was wrong. On the nose more force notes pushed through and Kris could tell the difference and more spice and a long long finish. Erik could smell rubber cement again, on the finish he said “this is not my jam” and “it won’t go away” the funk won’t go away. Dan could tell of the nose it was entirely different and the taste the spice hangs on and doesn’t go away. Dan said, “you definitely know you drank somethin!” and good flavor but the spice takes over. Dan didn’t taste the funk but he and Erik were not fans while Kris liked it better than 14 and likened it almost to Wild Turkey Rare Breed.

Sam Houston 15 at 103 proof, lower than Calumet 15 but obviously not discernable. Kris could smell heat and sugar, Erik said it was similar to the rest but much steeper and Dan said it was a real eye opener. On the taste Kris could taste sweet, spicy and a woody aspect. Erik for the taste got candied pecans and Dan could taste a lot of things but it was hard to identify any of it but really like the flavor and the spices

Kris ranking: Erik ranking: Dan ranking: 8yr -6.5 -7 -6.5 14yr – 7 – 6 – 5 15yr – 7.5 -0 – 4 Sam Houston – 8 -7.5 -8

To wrap it all up, we all would pick up the Calumet 8yr. Nice easy sipping with no ice needed but one cube will bring out more flavors. The 14 Erik and Dan would pass up and Kris would pick it up unless the 15 was available. For the 15 only Kris would pick this on up and Sam Houston we all would pick up but this not easy to find so if you see it grab it! Unless they’re charging secondary prices, then that’s on you. In pricing the Calumet 8 will run you about $45 dollars, the Calumet 14 goes for around $99 and Calumet 15 about $110. The Sam Houston Kris picked up for $150 but we asked Google and they have it going for $299. Happy Hunting! Cheers!

Who makes it? Still Luca Mariano Distillery

Mash Bill: 75% corn 21% rye 4% malted barley

Where it’s from: Danville, Kentucky

Now we’re down to the last 2 bottles. The single barrel Bourbon and a Total Wine Barrel Pick.

Jenn goes into more detail about what it means to be a Master Blender. She will get 20 samples at a time and taste through them at strength then proof them down to 103 and see which ones stand out. For the Old Americana she likes to pick a barrel from floors 2,3,4,5 and 6 to blend so you get the full flavor of what Luca Mariano has to offer. The ones she samples that are great from the get go and they get bottled for the Single Barrel. One special barrel gets the Omni Omni by her and Francesco for the Signature bottling for that year.

Kenny tells us how the oldest stone house in Kentucky built by William Crow is on the Luca Mariano property along with bootlegger tunnels from Guy Jones!

Alright, now for the tasting! On the Single Barrel Bourbon Kris picked caramel on the nose while it made Erik think of sweet cream corn, cereal with maple syrup drizzled on top. Then the taste and finish. Kris caught hints of vanilla mixed with sweet caramel while Erik couldn’t shake the corn and maple syrup. Kenny said it had a buttery taste with caramel, with Subway macadamia nut cookies. Jenn on the other hand, had the caramel come through with a hint of smoke and a leathery feel. Then onto the Total Wine Barrel Pick. This was a bit challenging as Kris of the nose found sour notes with stone fruit. Erik pulled in caramelly and an acetone. We loved Jenn’s description of a chocolate chameleon as the flavors kept shifting and then Kenny did us all in as he nosed a full on Twix bar. The taste was awash with nodding heads and Kris could swear that sweet tea notes made an appearance.

We were very impressed with Luca Mariano line up and their barrel pick is an obvious stand out. In the end Kris’ favorite was the Single Barrel Rye while Erik would take home the barrel pick.

For the price? The Old Americana will run you about 45 out the door while the single barrel will cost you about 62 dollars. If you can find the Signature, it will cost you about 88 dollars.