I stopped in a twins yesterday just for kicks. its a little shitass store that never has anything unique or interesting but it does happen to be right next door to my heb (which was miraculously open). I have 33 bottles of bourbon at home so wasn't really needing anything, and didn't expect to find any of the rare stuff i'm hunting at this little shitass store, but I thought I might pick up a 1.75 of something decent that I could pound, instead of all the expensive shit I try to conserve on or save for a special occasion. well I didn't see any decent deals on 1.75's and I had pretty tried every other selection on their shelf so I picked up a bottle of knob creek maple. had never tried any of the maple bourbons so thought what the heck. what a mistake. it's terrible. I thought it was going to be more subtle, like finishing in a port or madeira barrel. no. it slaps you in the face with the maple flavor like a cock and balls. does anyone know the process of this? it is overly sweet, akin to maple syrup. I tried cutting it in half with a rye, but the maple overpowers even when you cut it. plus, I realized it will take me twice as long to finish if I drink it that way.
are there maples staves in the oak barrels, or do they use maple for the barrels? it really tastes so maple-y that I suspected that there is something artificial added to it, but it says all natural. I cant believe maple wood has this much sugar in it. again, it might be nice if it were a hint, a subtle flavor to the bourbon. like the mesquite in long branch is subtle. I cant taste the port in angels envy. but this slaps you in the face like a cock and balls. it's so nasty I don't know what i'm going to do with it. I've heard of bourbon-glazed ham, and if you were going to cook with a bourbon or make a glaze, this maple one is the one to do it with. but I don't happen to have a ham lying around. not sure how i'm ever going to get rid of it.