We have a special two for one from Axe and the Oak Distillery out of Colorado Springs. Here is their Cask Strength Bourbon that is finished in port casks. On the left, a Tawny Port Cask, on the right, a Ruby Port Cask. Each one offers some unique flavors, enough that you can certainly tell the difference between them easily when tasting them side by side.
In the Bottles:
Tawny Bottle 515 of 1000:
Mashbill:
68% Corn, 21% Rye, 9% Malted Barley
Age:
3 years 6 months (3 years in New American Oak, 6 Months in tawny port barrels)
Proof (ABV):
114 (57%)
Ruby Bottle 28 of 1000:
Mashbill:
68% Corn, 21% Rye, 9% Malted Barley
Age:
3 years 9 months (3 years in New American Oak, 9 months in ruby port barrels)
Proof (ABV):
114 (57%)
In the Glass:
Color:
The Tawny has more of a golden whiskey color, lighter than the ruby. The Ruby has more red and clearly has some more of the port influence on the color.
Nose:
The Tawny finish has a nutty, sweet and heavy influence from the port casks on the nose, with the bourbon itself taking a bit of a backseat.
The Ruby finish has a more grain, sweet corn, and roasted malty notes with some sweet dark fruits.
Palate:
The tawny is sweet corn right up front, with a thick mouthfeel that has some of the spicy, drier rye notes on the mid complimenting some nutty sweet flavors.
The Ruby is port right up front, with dried, dark fruits and raisin notes that move into a similar mid palate of the spicy, dry rye. Equally thick on the mouthfeel to the tawny.
Finish:
The Tawny really shows the port on the finish, with nutty, dark fruit flavors that are complimented with hints of the rye and it lingers for a long time.
The Ruby in contrast shows more of the whiskey flavors on the flavors, with the rye spices, sweet corn and even some vanilla notes. The port doesn’t disappear though, as the raisin and dark fruits are still present. The ruby lingers like the tawny does.
With Water:
Nose:
The tawny actually gets some more of the sweet corn notes on the nose, and adds to sweetness of the nutty, dark port making it sweeter, although not overpoweringly sweet.
The Ruby actually gains an almost chocolate quality, roasted malty notes for sure. The port still does not shine as much on the nose of the ruby as it does on the ruby.
Palate:
Sweet corn, dry rye and even hints of brown sugar all come through on the tawny. It is still a thick mouthfeel even with the water added.
The ruby really has some of that dry rye spice come out, and a lot of the grain comes out earlier with the water added. The ruby also has a thick mouthfeel even with the water.
Finish:
Nutty, some spices, but mostly sweet port notes all come through. It lingers for a bit, but the tawny finished better before adding any water to it. Maybe too much water was added.
The Ruby is full of dried, sweet, dark red fruits and raisins, really showing the port influence strong with the couple drops of water. It lingers for quite a while, and is on par with itself before water.
Final Thoughts:
I am always a fan of the port finished whiskies, I think the sweet, dark notes compliment almost all whisky excellently. Axe and The Oak left these in for probably the perfect amount of time, making their bourbon really compliment the flavors of the ports.
It is extremely difficult to choose a favorite, but I think that the tawny barely edges out the ruby for me, as I really like the nutty quality that it adds just a skosh more than the dark fruits of the ruby. It is extremely close though. If you only find one, you can be sure you are getting a great bottle should you choose to pick it up.
(You should choose to pick it up)
