Hogback Distillery in Boulder was founded in 2016 by Graeme Wallace when he left his home in Scotland and moved to Colorado to pursue his lifelong dream-to make a Scotch style whisky in the US. He spent 20 years reviewing and writing about Scotch whisky before launching hogback, learning all he could about distilling and blending, and coming up with a plan to create his own spirit. The name for the distillery comes from the Dakota Hogback Ridge, which runs the entire length of the Colorado Rockies. The Oak and Aspen bourbon is the high rye bourbon that ages at least 4 years in oak before being finished with aspen wood.
In the Bottle:
Mashbill:
At least 51% Corn, this is a high rye bourbon but we don’t have other specifics on the mashbill.
Age:
Minimum 4 Years in new oak barrels, then finished with Aspen wood.
Proof:
88 Proof (44% ABV)
In the Glass:
Color:
Golden Amber, clear, and long legs that stick to the glass.
Without Water:
Nose:
A sweet nose with berries and other bright fruits, apricots, and some vanilla and oak. There are some notes that clearly come from the Aspen wood, the nose has an aroma of a Colorado Aspen grove in fall.
Palate:
Sweet right up front, and a little soft with notes of fruits, butterscotch, and vanilla. Some rye spice influence on the mid palate, with a thick and full mouth feel, notes of cinnamon, vanilla, more of the butterscotch and other exotic spices.
Finish:
Oak and rye notes make this a bit drier, or maybe more tart, finish. Clearly some oak tannin, rye spices, and more of the bright white fruit. There are touches of the aspen influence, but not overpowering, and the finish lingers for a while.
With Water:
Nose:
Apricots really come through more but at the cost of the aspen which almost disappears. Definitely becomes sweeter.
Palate:
Even a little softer right up front, and as with the nose more of the sweet fruity notes come out; bright, light fruits. The mid palate tastes creamier, and keeps the pretty full mouth feel.
Finish:
A drier finish with more of the peppery spice notes, but more vanilla and some butterscotch on the finish. Surprisingly, these flavors don’t make it any sweeter, just a little more complexity.
Final Thoughts:
At 88 proof, I found this particular bottle to be much more to my palate preference before there was any water added. I feel that it was bottled at 88 proof to be an excellent neat pour, and learning that the master distiller/blender has the experience that he has-I would assume this to be intentional. It is approachable but still complex, and I love the Aspen influence with the high rye mash. I really believe this would make an excellent Manhattan-in my mind the vermouth would work perfectly with this. That being said, I will update this review once I have some vermouth and have tried to make a Manhattan with this bourbon.
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