Seemingly every discussion of what a team is doing this offseason eventually shifts to “the apron.” The new CBA’s harsh penalties and restrictions for teams that go above certain thresholds went into effect this summer, and teams have been frantically trying to dodge the dreaded second apron — and, if they can, get under the first apron and/or tax as well.
We’ve seen the Warriors, Nuggets, and Clippers all let big names leave this summer in order to avoid the apron, and it’s clear teams just aren’t willing to risk their future flexibility (and the tax costs) of being a second apron team without being in a position like Boston, which are spending a ton of money and are heavy title favorites. It’s frustrating for fans to see teams willingly breaking up contenders, especially with a gigantic TV deal on the way, and players are quickly learning the full ramifications of the apron system they agreed to and how it will impact what offers are out there for them. As of now, 17 teams are hard capped at either the first or second apron due to the many mechanisms that can trigger that, from aggregating salaries to making a sign-and-trade to using certain exceptions.
The list of teams that are hard capped:
$178.1M- 1st Apron
– Atlanta (sign-and-trade) – Brooklyn (sign-and-trade) – Charlotte (sent out cash) – Chicago (non- tax ML) – Dallas (sign/trade |Non-tax ML) – Golden St. (sign/trade | Non-tax ML) – Houston (biannual/prior TE) – LA…
The hard cap mechanisms, combined with the restrictions for those that end up as apron teams, have caused teams to be far more cautious with the money they’re handing out, thinking not only about where they’ll be this year, but down the line as well with the enhanced repeater penalties. The unfortunate part of this is that NBA players are about to get a rude awakening in the form of a shift in how teams value players and how much more protective they are going to be about giving out full max deals, especially to veterans. We’re still going to see really good young players get their max rookie extensions, with Franz Wagner as the latest example, but players with 8+ years of service are going to find that the definition of a max player is about to change.
Paul George detailed the lengthy, tense negotiations he had with the Clippers before ultimately getting his 4-year max from the Sixers. The Clippers initially offered him two years, $60 million before eventually getting to the 3/150 deal they gave Kawhi Leonard, but George was concerned he’d be traded and wanted either a no-trade or a 4-year max, which they weren’t willing to offer. As such, he left for Philly, but they are a rare contender with max cap space and the incentive to add a superstar into that space. Those don’t come around often, and teams are suddenly extremely wary of paying a player max money when that player doesn’t consistently deliver max production, or are older and might taper off towards the end of a deal.
Brandon Ingram might end up as the first example of a guy who is going to be squeezed a bit by the NBA’s new definition of a max player, as the Pelicans star wing is entering the final year of his deal in New Orleans and is very much on the trade block. The problem the Pelicans and Ingram are finding is not that teams don’t see Ingram as a good player, but there aren’t many (or, as of this moment, any) that view him as a great enough player to give him the max deal he’s seeking.
Ingram will be at nine years of service by the time his contract runs up, and thus will be eligible for a 5-year, ~$245 million deal with a team re-signing him or a 4-year, ~$182 million deal for a new team in free agency. In the past, he likely would’ve gotten that from someone, as he’s an extremely talented wing scorer who has averaged 23.1 points, 5.5 rebounds, and 5.2 assists per game on 47.2/37.2/84.7 shooting splits over his five seasons in New Orleans. That used to be the kind of production that could get you the max from someone, even when you’ve had a checkered injury history like Ingram. But in the new world of the apron, teams are thinking twice about handing out those kinds of long-term, big money deals.
The timing for Ingram hitting the trade market hasn’t helped his case, as he had a woeful playoff series against Oklahoma City, calling into question his ability to be a highly impactful playoff performer — even though two years ago, he was sensational in a 6-game loss to the Suns. It’s possible someone decides he’s worth it, as all it ever takes is one team, but it also wouldn’t surprise me if Ingram becomes the first member of the NBA’s new upper middle class, as the financial value of a very good (but somewhat flawed) player gets redefined. We’ve seen a major shift in how teams allocate contracts as top players command the max and leave little room for mid-tier deals, but as the apron restrictions put teams in a bind, we could see a return of that middle class contract. Unfortunately for the players, that’s not because the lower tier of deals will shrink, but because the max tier is likely to get squeezed. So for someone like Ingram, instead of a 4/182 offer, perhaps it’s 4/140 that ends up on the table, as teams look to create a bit more exclusivity when it comes to who is considered a max star and expand the tier just below.
It’s not just that you narrow your margin for error on the roster construction side with max deals, but as the Bulls can attest with Zach LaVine, trading a player on a max who hasn’t performed to that level has become increasingly difficult as well. The real question is how quickly players and agents are willing to accept what teams seem to want to create as the new normal on the market. The reality of the new CBA, which the NBPA agreed to, is that a hard cap is essentially here.
Teams and star players have always had discussions about how to best build a team within the salary cap structure, with plenty of examples of front offices asking stars to take a bit less to free up money to add more talent around them (the Big 3 in Miami serves as a prime example). However, it seems that will be even more prevalent in this new world, and teams are going to draw firmer lines in the sand than ever before when it comes to contracts, both in length and amount. We saw it with Paul George in L.A., or LeBron James considering a big cut to free up the mid-level and ultimately taking just under the max to stay out of the second apron. Jamal Murray’s extension talks with Denver, by all accounts, aren’t going as smoothly as some expected for a similar reason. Teams are pushing harder to get players to accept a little less in order to create that flexibility, because teams can no longer just spend their way out of a mistake.
If this ends up being the case, there would be considerable and understandable pushback from players and agents. But at the very least, their options for getting paid are going to be much more limited. There’s still plenty of money to be made in the NBA’s upper middle class, but that “max player” title figures to become much more exclusive in the near future. Brandon Ingram might be the first test case, but he certainly won’t be the last to be hit with a new reality check.
Julia Fox can never be accused of not being an open book. Her memoir was also a rare tell-all that made (some) people want to know more, not less, and Fox has kept it coming, but not at a pace where it would be too much.
Sure, she had that weird mini-phase where she “dated” Kanye West in a strange situationship that lasted only a few months. Fox later revealed that she and Kanye had never had sex, and Julia later let the world know (via a social media comment) that she’d been celibate for 2.5 years (“and never been better tbh”), which encompasses the time that their relationship would have been going and tracks with her previous claim that the two had never had sex.
Fox is now back with another (friendly) clap back to another social media post, and her reaction appears to be telling. This episode begins with TikTok user @emgwaciedawgie’s viral TikTok video, which includes this sentiment: “I love when I see a lesbian with their boyfriend. It’s like ‘Aww, you hate that man.’” In response, Julia posted a video while strolling down the street: “Hey, that was me. I was that lesbian. So sorry boys. Won’t happen again.”
In 2020, Fox filed for divorce from Peter Artemiev, to whom she was married for two years. The ex-pair shares a 3-year-old son, Valentino, and Julia is (as the kids say) now living her best life.
Eminem is leaning into his status as a white person in hip-hop with a new White Castle merch collaboration that fans are sure to eat up.
The collab was announced yesterday (July 9), and the merch line features two items. There’s a white t-shirt that features the classic White Castle logo, but modified to say “White Rapper” instead. It also reads, “Established in 1972… Buy ’em by the ‘sack,” a reference to Eminem’s birth year and not that of White Castle, which was founded in 1921. The other item is a simpler black and white trucker hat with the “White Rapper” logo on the front.
The hat costs $30 and it’s $35 for the shirt, and both can be bought on Eminem’s web store.
Of course, Eminem’s long-running success in hip-hop has sparked much discussion over the years about his status as a white rapper. For example, in 2023, Melle Mel of Grandmaster Flash And The Furious Five said of Em, “Obviously, he’s a capable rapper. If you was talking about sales, he sold more than everybody. If you talking about rhyme style — OK, he got a rhyme style. But he’s white! He’s white! If Eminem was just another n**** like all the rest of us, would he be top 5 on that list when a n**** that can rhyme just as good as him is 35?”
Jack Harlow also prompted some discussion when he referenced Eminem on 2023’s “They Don’t Love It,” rapping, “The hardest white boy since the one who rapped about vomit and sweaters / And hold the comments ’cause I promise you I’m honestly better than whoever came to your head right then.”
WWE’s broadcasts booths get overhauled all the time, and according to a new story by Ryan Glasspiegel of the New York Post, the current top booth on SmackDown is getting a shakeup. While it is unclear which show the duo of Corey Graves and Wade Barrett will call going forward, we now know that Graves is sliding back into a color commentator role, as longtime ESPN broadcaster Joe Tessitore is joining WWE as a play-by-play announcer.
While the news was originally reported by the Post, the wrestling podcast Getting Over confirmed that Tessitore is on his way to WWE.
We can confirm Joe Tessitore to WWE will happen this summer.
Tess, Corey Graves and Wade Barrett are not being listed for a specific show at this time. Michael Cole and Pat McAfee will remain teamed up, too. https://t.co/qJ6hk7xDob
— Getting Over: Wrestling Podcast (@GettingOverCast) July 9, 2024
And not long after the reports began to circulate, WWE confirmed the move.
Tessitore has been with ESPN forever, as he’s a familiar voice on college football broadcasts and is the lead play-by-play guy on its boxing team. He also had a stint as the voice of Monday Night Football, but only spent two seasons in the booth during the network’s infamous experiment with Jason Witten as its top color commentator — Witten only lasted a year, at which point Booger McFarland slid into the booth.
While WWE and boxing are not exactly the same, Tessitore’s experience with a combat sport should hopefully give him a bit of a baseline as he enters this world. Plus he’s got some experience calling more outside the box programming, as he’s the voice of the ABC show Holey Moley.
Glasspiegel reports that the top booth on Raw — Michael Cole and Pat McAfee — will stay together. Additionally, while Tessitore is joining WWE broadcasts, he will remain with the Worldwide Leader.
This week in pop, Kesha celebrated Independence Day in the most literal sense, while Lana Del Rey and Quavo delivered “Tough” months after Quavo swore any dating speculation could be chalked up to “having hits.”
Check that out and more in Uproxx’s Best New Pop Music roundup below.
aespa — “Hot Mess”
aespa are big on debuts lately. The former Uproxx cover stars just released their debut full-length album, Armageddon, in May, but the K-pop supernovas have already moved on. Last week, “Hot Mess” served as aespa’s Japanese debut. The anthemic single’s video is, of course, full of Japanese pop culture references, and the lyrics are equal parts playful (“I’m a hot mess, hot mess / So if you like it, I can take you to my world”) and self-aware (“I’m a troublemaker, troublemaker / What’s so funny, funny?”). “Sun And Moon” and “Zoom Zoom” are packaged with “Hot Mess,” so, in other words, aespa fans never have to worry about staying fed.
Beabadoobee — “Ever Seen”
Beabadoobee previously released “Coming Home” and “Take A Bite” from her upcoming This Is How Tomorrow Moves album, and they’re both lovely, but “Ever Seen” is my favorite. Beabadoobee has a knack for poignantly accentuating sweet romance in the seemingly mundane; in this case, someone telling her she “had the prettiest eyes he’d ever seen” was all it took for Beabadoobee to feel “the highest I think I’ve ever been.”
Kesha — “Joyride”
Kesha released “Joyride” on Independence Day because she could. It’s her first independently released single since fulfilling her Kemosabe Records contract and settling her lengthy legal battle with Dr. Luke. The song contains everything that made fans fall in love with Kesha in the early 2010s. Reneé Rapp, who has long cited Kesha as an idol and recently welcomed her to the stage on tour and at Coachella, will presumably love the Mean Girls Easter egg in the catchy hook: “Beep beep, b*tch, I’m outside / Get in, loser, for the joyride.”
Lana Del Rey & Quavo — “Tough”
“Life’s gonna do what it does / Sure as the good Lord’s up above,” Lana Del Rey ethereally sings in the opening verse of “Tough.” Fittingly, the song finds Del Rey and Quavo doing what they do: Effortlessly make an instant hit. Del Rey’s voice sounds pristine, and Quavo’s flow is tight as ever, but the best part might be how seamlessly their voices gently harmonize in the chorus.
AJ Tracey — “Bubble Bath”
West Londoner AJ Tracey reminded everyone he can still rap with the best of them with “Bubble Bath,” a frenetic song bursting with Instagram caption-worthy bars like “I’m the reason your girl’s got no behavior” or “She could short hair, bob it, or curly.”
Jessie Ware & Romy — “Lift You Up”
Jessie Ware and Romy had been wanting to collaborate for years, as they expressed in the press release for “Lift You Up.” Debuting “Lift You Up,” a shimmering disco-pop delight, at Glastonbury 2024 feels like the ultimately worth-the-wait moment. More or less, it’s the best-sounding rumination spiral imaginable (“Why do I think too much but not at all? / Why do I back myself against the wall?”) and morphs into an empowering message about leaving the past in the past and embracing what (or who) helps them feel better now.
Lainey Wilson — “4x4xU”
While you’re calculating how many days remain before Lainey Wilson releases Whirlwind, listen to “4x4xU.” The love-soaked single is unapologetically country, as is Wilson, who who rides shotgun with her lover through the backroads to the stable in the “4x4xU” video. “Ain’t nowhere I’d rather be,” she belts. “Than in a 4×4 by you, babe.” Wilson is fresh off winning Best Country Album at the 2024 Grammys, and Whirlwind is shaping up as another viable contender.
Felix Jaehn Feat. Sophie Ellis-Bextor — “Ready For Your Love”
The resurgence of Sophie Ellis-Bextor’s “Murder On The Dancefloor” stoked the appetite for new music from Ellis-Bextor, and she delivered as the featured artist on Felix Jaehn’s “Ready For Your Love.” The pulsating, club-ready song finds Ellis-Bextor singing, in no uncertain terms, “I’m ready for your touch, it’s tearing me apart / I’m ready for your la-la-la-la-la-la-la-la-la / I’m ready for your love.”
Camylio — “Angel”
Camylio dropped the video for “Angel” simultaneous with his In The Light And Shadows EP. “My entire musical upbringing was listening to a weird combination of artists like The Weeknd and Hozier, but also Ed Sheeran and Shawn Mendes — truly a combination of light and dark,” the New York-bred, Los Angeles-based singer-songwriter said of the EP. The description also applies to “Angel,” where Camylio’s gravelly voice sings of a delicate woman (yes, his angel) whose mere presence consumes him.
Louis The Child, Laszewo & Pluko — “Slow”
Months ago, Louis The Child and Pluko played an early version of “Slow” in Vegas, as they detailed on Instagram. The beat is infectious, and the drop is everything you want from an EDM/pop banger, but Laszewo’s vocals are what make “Slow” soar. The song lays bare every internal thought nobody wants to be the first to vocalize early in a romance.
As we get set for the release of EA Sports College Football in just over a week’s time, I have been thinking a lot about what would be fun paths to take with my coach in Dynasty mode. Naturally I want to build my alma mater, Georgia State, into a power, but the thing that has always made the game so fun — and have so much replay value — for me is the ability to bounce from school to school, building a program up and then moving on to the next.
Starting as a coordinator and working your way up the ladder to head coach at a top program is what makes Dynasty mode better than any other franchise/coach/GM mode, and this year they’re adding some new elements to that journey. For one, the coaching carousel is built out to being a five-week process with more chaos being caused when big programs poach a coach away from another, and as head coach you can hire and fire your coordinators. Beyond that, you have to build out your coach’s archetype between the three main categories: Recruiter, Motivator, and Tactician. Those choices will matter to what boosts you get in various areas, and also what schools may be interested in you. Recruiting pipelines also now attach to you as a coach, and schools will consider whether that matches up with their most fertile recruiting areas in the carousel.
While most of us will plot our own path, I got to thinking about what would be some fun actual coaching paths to try and follow in the game and came up with 12 paths that got 11 current (and one recently retired) coaches to where they are now. Some take you all over the country, while others are more regional, but each one offers a coordinator to head coach journey that could be pretty fun to try and replicate.
Nick Saban
The GOAT called it a career this year, and it feels right to put him on the list. The key here is to really augment your experience by mixing in some Madden stops with Cleveland and Miami to get a feel for the full Saban run. This is also obviously a Motivator/Recruiter combo archetype build, with your coordinators being heavy on the X’s and O’s.
DC: Michigan State
HC: Toledo
Play Madden for two weeks as the Browns
HC: Michigan State
HC: LSU
Play Madden for another two weeks as the Dolphins
HC: Alabama
Tom Herman
Tom Herman is a pretty great EA CFB pathway, because you get to really grind it out before reaching the top and then start all over again at FAU. It also would make a lot of sense for the increased importance of the pipelines for recruiting, as you’ll build a great base in East Texas. Archetype: Tactician/Recruiter.
OC: Texas State
OC: Rice
OC: Iowa State
OC: Ohio State
HC: Houston
HC: Texas
HC: FAU
Mario Cristobal
The key to playing Mario Cristobal Simulator is to only put your coaching points into recruiting. You are, under no circumstances, allowed to upgrade your game management skills, but you will sign the top class in your conference everywhere you go.
I think this might be my favorite one just for the schools and atmospheres you get to be a part of. LSU to Appalachian State is, particularly, a sick back-to-back, and toss in a stop at Tulane before UNC and Texas? Mack Brown’s lived quite the life. Archetype: Motivator/Recruiting.
OC: Iowa State
OC: LSU
HC: Appalachian State
OC: Oklahoma
HC: Tulane
HC: UNC
HC: Texas
HC: UNC
Gus Malzahn
Ride the Gus Bus through the heart of the south, winning a national title along the way until you get tossed to the road by Auburn and have to resurrect your career in Orlando. Archetype: Tactician/Motivator.
You’ll never go to a blueblood in the Sonny Dykes path, but you’ll make some stops at some fun programs and I bet you wouldn’t have to try manipulating the coaching carousel too hard to pull this rotation off. Archetype: Motivator/Tactician.
Rich Rod’s journey will truly take you all over this great nation and play in most every conference. You’d get to hit the AAC, ACC, Big 12, Big Ten, SEC, Sun Belt, and CUSA. Archetype: Tactician.
OC: Tulane
OC: Clemson
HC: West Virginia
HC: Michigan
HC: Arizona
OC: Ole Miss
OC: UL Monroe
HC: Jacksonville State
Don Brown
When you play Don Brown simulator, all roads lead back to Amherst. You’ll take some big-time defensive coordinator jobs, but the only place you’ll call home as a head coach is UMass. Archetype: Tactician.
DC: UMass
HC: UMass
DC: Maryland
DC: UConn
DC: Boston College
DC: Michigan
DC: Arizona
HC: UMass
Jim McElwain
The McElwain path is one you could probably end up doing by accident in the game. He climbed the ladder from offensive coordinator all the way to Florida head coach before getting dumped out and starting back over in the MAC. Archetype: Tactician/Motivator.
OC: Michigan State
OC: Fresno State
OC: Alabama
HC: Colorado State
HC: Florida
HC: Central Michigan
Kalen DeBoer
Another fun path is that of Saban’s successor at Alabama, as DeBoer will let you hit the MAC, Mountain West, Big Ten (traditional), Big Ten (new flavor), and SEC. Archetype: Tactician/Motivator.
OC: Eastern Michigan
OC: Fresno State
OC: Indiana
HC: Fresno State
HC: Washington
HC: Alabama
Lane Kiffin
I think the best part of the Lane Kiffin experience is it would really give you a great feel for what it’s like to be the golden child who ultimately has to actually make it on his own. You start with nothing but prestigious programs but you’ve exhausted your goodwill as a head coach and have to build it back at FAU and Ole Miss. Archetype: Tactician/Recruiter.
OC: USC
Play Madden For A Week
HC: Tennessee
HC: USC
OC: Alabama
HC: FAU
HC: Ole Miss
After concluding a slew of Asian tour dates in March to celebrate their release of Live Vol. 2, the Australian five-piece has taken the past three months to regroup and relish a season in their newfound home city of Berlin.
Now, the electropop band is gearing up to hit the road, this time in Europe. As if spending the glorious month of July touring around Europe wasn’t the cherry on top for both the band and their millions of fans, Parcels is soaring hot off their high from headlining Red Rocks Amphitheatre last month.
“Being back on tour has been like relearning to ride a bike. Relearning the highs and lows of trying to make the magic happen every night,” Parcels shared on social media. “But we’re starting to soar now, picking up the pace with our training wheels firmly abandoned.”
After completing their biggest tour yetlast year, performing at headlining shows and festivals across the globe and selling out venues in New York City and Los Angeles, Parcels is heading to their adopted home to celebrate the sweltering summer with their European fans. Kicking off their July tour in France on July 3rd, Parcels will grace stages in Belgium, Portugal, and Spain, with a concluding show in Austria on July 17th.
While the Berlin-based group won’t see themselves on a Berlin stage this summer, they are looking forward to the energy and buzz brought by their fans throughout Europe to bring back to their home city. Whether you’re itching for a European summer getaway or plan on concert hopping this summer and hitting up European stages, Parcels’ drummer Anatole “Toto” Serret has outlined his favorite places in Berlin, ones he looks forward returning to once the stage lights go out.
Best Place To Get Breakfast
I can’t recommend Atlas Café enough. I like getting my breakfast here, especially for a salty breakfast. I usually take away my coffee and a slice of tomato quiche, before going on a morning walk.
Where To Spend Your Afternoon
Hasenheide Park is one of the best places in Berlin to walk and relax. I like sitting on a bench there to have my breakfast and people watch. If you’re lucky there will be a trumpet player (literally me during COVID times) practicing his scales nearby.
Where To Shop For Fresh Food
Markthalle 9 is perfect for grocery shopping as it’s bustling with fresh products, cured meats and good coffees to keep you going. If you’ve got a big day ahead of you, this isn’t the time or place to skimp on caffeine.
Best Place To Get Lunch
I like to take the train to Charlottenburg for some Taiwanese dumplings at Lon Men’s Noodle House. Chili Wan Tans are a must and will leave you knackered on a hot summer day.
Best Vegan Dinner Spot
Oukan, hands down. After a sunset radler in Tempelhof, I like going to this fine dining vegan restaurant where my best friend is the head chef and the food doesn’t get more obscure. Don’t forget to make a reservation!
Where To Party
OHM used to be a battery room of a disused power plant. The sound is great and the dance floor becomes a living breathing organism that is inviting you in. After the lights come on, I know you’re thinking to head back home to end this day/night that seemed like it’s lasted a lifetime, but you’re in Berlin, and while sleep is calling, get on the M41 and get off at Vabali, for a spa, sauna, and a good nap on one of the waterbeds upstairs. From there, you’re on your own, it’s probably time to go home…
It’s officially cookout season! While the temps across the country are soaring, many of us aren’t just looking to “beat the heat.” We’re doubling down on it by firing up the grill and enjoying some delicious barbecue. While beer is a staple at cookouts — thanks to the wonders of modern refrigeration, coolers, and bags of ice — don’t overlook the beauty of pairing your next plate of barbeque with bourbon. Indeed, bourbon and barbecue pairings work just as well as those with beer, and with that increased ABV, you may even observe an uptick in your enjoyment (sorry, but it’s true!).
The biggest dilemma when considering what bourbon to bring to your next barbeque is deciding what bottle to tote along. It’s a delightful problem to have, isn’t it? We all want to share the good stuff, and there’s a certain joy in introducing our friends to a new, delicious bourbon. But maybe you don’t want to share every top-shelf bottle in your collection with cookout guests. Nobody wants that neighbor you can barely tolerate guzzling your prized bottles like it’s water, right?
It’s a fair concern.
At the same time, you never want to come to the party empty-handed, and bringing only the most generic bottles will betray your bonafides as a whiskey enthusiast. Your knowledge and taste are respected, and that’s why we’ve put together this list to help you make the best choice for your next cookout.
We’ve put together a foolproof round-up with the best bottles of bourbon to bring to summertime cookouts. These bottles will strike a balance of being readily available, high-quality, and relatively affordable — all crucial things to consider when deciding what whiskey you deem worthy of sharing with your best friends and those barely tolerable friends-of-friends alike.
Whether you’re preparing for summer’s next big shindig or standing in the liquor aisle right now, frantically trying to make a last-second shopping decision, we aren’t here to judge, only to help. So keep reading to discover the ten best bourbons to bring to a cookout!
Four Roses Bourbon is the brand’s most prevalent and affordably priced offering. New for 2024 is its revamped label design, though the consistent, high-quality flavor profile that fans have come to expect over the years remains unchanged.
Tasting Notes:
Nose: The nose on Four Roses Bourbon begins with a touch of honeysuckle, the floral aspect of rosewater, and stone fruits like white peach and Golden Delicious apples.
Palate: On the palate, this whiskey is surprisingly spry, as the lean mouthfeel allows notes of black tea, white peach, and honey to coast over your tongue. A touch of vanilla and black pepper spice can be found as each sip transitions from midpalate to the finish, which adds a bit of nuance to the generally light flavor profile.
Finish: On the finish is where the sweet notes make their final stamp, with honey and vanilla leading the way as this pour succinctly falls off the palate.
Pair It With: Four Roses Bourbon is a strong contender to sip throughout the cookout. The relatively low proof will keep you from overindulging, leaving you plenty of time to save that impulse for all the delicious food.
Bottom Line:
While its position on this list might cause you to overlook Four Roses Bourbon as a summertime cookout option, that would be a foolish mistake. This bourbon works wonders as a secret weapon for large gatherings thanks to its approachable ABV and easy-to-appreciate flavor profile. Skip the ice and avoid the fuss of mixing this one into a cocktail; here’s your pro tip: pop this bottle into the freezer an hour before the cookout begins and serve it neat, chilled. It’s a complete game-changer for summertime sipping.
Buffalo Trace, the country’s oldest continuously operating distillery, has been in business for 200 years. It prides itself on creating consistent products, and that consistency is on full display in its flagship bourbon, Buffalo Trace.
Tasting Notes:
Nose: The nose carries vanilla extract, youthful oak, and gooey caramel. If you stick your nose a bit deeper into your glass, then you’ll also uncover nuances like the aroma of honey, white pepper, and fresh red apples.
Palate: On the palate, Buffalo Trace remains true to its nosing notes, with caramel, oak, and vanilla kissing the tip of your tongue and billowing over your tongue. Swishing this whiskey in your mouth a bit will reveal some honey and turn the volume up on the oak tones, making for a straightforward but enjoyable sipping experience.
Finish: Closing out each sip of Buffalo Trace is the distinct flavor of caramel candy, oak, and red apple skin. While the finish isn’t extraordinarily long, that works in its favor, allowing the light flavor profile to maintain its refreshing qualities without marring your palate with too much complexity.
Pair It With: Buffalo Trace will pair extremely well with sides like pasta salad or grilled corn. It already has a flavor profile that skews on the lighter side, so reach for this pour before getting into the heavier dishes, and you’ll be good to go.
Bottom Line:
While it’s becoming increasingly coveted (and thusly more difficult to find in stores), the reason behind the scarcity is neither nefarious nor nebulous. Simply put, Buffalo Trace is a damn good bourbon. With a light and approachable flavor profile that can be crowd-pleasing whether enjoyed neat, on the rocks, or as the base of a cocktail, Buffalo Trace bourbon is an easy, affordable choice for your next cookout.
Maker’s Mark features an iconic bottle design, the same one they’ve been utilizing since their founding in 1953, and a mash bill that’s been used for just as long. This wheated bourbon is one of the best-selling whiskeys in the entire world, making it a ubiquitous sight on liquor store shelves.
Tasting Notes:
Nose: On the nose, you’ll find a bit of corn pudding, vanilla extract, and indistinct red berry aromas wafting out of the glass. There’s also a bit of graham cracker sweetness and white pepper.
Palate: On the palate, Maker’s Mark greets the tongue with a bunch of honeyed graham cracker notes that soon make way for vanilla pod and cornbread. A second sip morphs the vanilla pod into a custard note, complete with caramelized sugar and some red berry compote.
Finish: The finish of Maker’s Mark features some mellow spice and more red berry compote, as those natural sugars fuse with vanilla notes to quickly dissipate from the palate.
Pair It With: Cole slaw, couscous salad, or kebabs will pair perfectly with Maker’s Mark. Like Four Roses bourbon, you’ll want to opt for some of those lighter sides when reaching for this bourbon to allow the mellow flavors to play off each other.
Bottom Line:
What are Maker’s Mark’s selling points as a bourbon to bring to cookouts? Its light flavor profile makes it a great whiskey to sip neat or on the rocks. Despite its modest proof point, it has a ton of flavor, so you won’t blow out your palate or scare off bourbon novices. Lastly, it’s incredibly easy to find and affordable, so you’ll have no trouble replacing the bottle if you run out before the last hot links come off the grill.
Wild Turkey 101, the iconic expression produced in Lawrenceburg, KY, has a rock-star reputation as a party bourbon. With a mash bill of 75% corn, 13% rye, and 12% malted barley, that spice-laden flavor profile is part of what made it famous.
Tasting Notes:
Nose: The nose on Wild Turkey 101 is full of stewed cranberries, Christmas spices like nutmeg and clove, and a prominent combination of caramel and oak.
Palate: On the palate, Wild Turkey 101 opens with a fresh dusting of black pepper spice, which leaves your tongue perfectly primed for the mix of clove, spiced orange rind, and maraschino cherry flavors that take shape at midpalate. The mouthfeel is a tad lean, but the 101-proof point gives it some rough edges that allow you to wring the maximum flavor out of every sip.
Finish: The finish is again flush with baking spice as black pepper, nutmeg, and clove combine with a touch of toffee and cola nut. With a medium length, this finish is one that you’ll savor well after your final sip.
Pair It With: Wild Turkey 101 and barbecue chicken just belong together. While the uninitiated are gorging themselves on burgers and hot dogs, you’ll be elevating your game by doubling down on the spiciness of Wild Turkey 101 with the combination of spice, sweetness, and savoriness of those BBQ wings.
Bottom Line:
Wild Turkey 101 might conjure memories of raucous college parties for some people, but serious connoisseurs know that even with its party-friendly reputation, this is one of the best-kept secrets in bourbon. With a robust, spice-heavy profile, Wild Turkey 101 is bold enough to stand up to barbecue food’s big flavors and makes for a delicious, boozy cocktail. If your next batched Old Fashioned recipe includes this bourbon, your guests and bank account will thank us.
Woodford Reserve is well-known as the official bourbon of the Kentucky Derby, meaning it makes a great Mint Julep, but its versatility extends beyond the realm of cocktails. With an extensive history that traces back to 1812, Woodford Reserve is a classic bourbon produced today by the Brown-Forman Corporation, which also produces Jack Daniel’s and Old Forester.
Tasting Notes:
Nose: The nose on Woodford Reserve is full of vanilla, oak, maple candy, and peanut shells. It’s an inviting medley that draws you in before impressing you with further aromas like brown sugar and orange pith.
Palate: On the palate, maple candy leads the way with a bit of toasted oak, coconut flakes, and vanilla flavors, finding the various corners of your mouth. The texture is surprisingly thin, making it a somewhat refreshing experience, as those sweet flavors swiftly seep into your tongue before diffusing as quickly as they came.
Finish: The finish remains true to the palate experience, with the flavor dissipating quickly but leaving a sweet, warming impression of vanilla, brown sugar, and maple syrup.
Pair It With: Woodford Reserve’s sweet, maple flavor profile is going to go great with your burgers, whether we’re talking about turkey burgers or classic grilled beef. Take the edge off those charred, savory notes with the sweet embrace of Woodford Reserve’s flagship bourbon.
Bottom Line:
Woodford Reserve has a delightfully sweet, vanilla, and maple candy undertone that pairs exceptionally well with many typical spices in barbecue food. Being bottled at under 100 proof helps this bourbon bring the flavor without forcing you to douse the heat — the summer sun is already bringing enough of that to the party. Put your Woodford Reserve over rocks for a refreshing drink that you don’t have to overthink.
Old Forester’s Signature 100 Proof Bourbon takes the brand’s flagship 86-proof offering and significantly kicks up the flavor. This bourbon is made with a grain recipe of 72% corn, 18% rye, and 10% malted barley.
Tasting Notes:
Nose: Old Forester 100 Proof greets the nose with a slightly medicinal cherry note that sets the stage for a layer of complementing aromas like caramel, barrel char, hazelnut spread, and moderate oak.
Palate: The medicinal cherry note from the nose of this whiskey shows up in a big way on the palate, streaking across the tongue and laying a foundation for accenting notes like oak, black pepper spice, and toasted almonds to blossom. The texture in the mouth is fairly robust and slick, which rewards repeat sips as the liquid begins to coat your palate.
Finish: The finish features black cherry and caramel notes and hangs on for a medium length, making this a great sipping whiskey for enjoying neat.
Pair It With: Old Forester 100 is ideal for pairing with hot dogs, sausage, bratwurst, or hot links. Picture this: applewood smoked dogs, fresh off the grill, combined with the lush black cherry notes from this bourbon? Yeah, that’s an easy win.
Bottom Line:
Old Forester 100 Proof is perfect for barbecue food pairings with a slightly denser flavor profile because it’s robust enough to go toe-to-toe with those smoky, savory flavors coming off the grill. Again, the price is right, but the quality that comes with that affordable cost is a flame emoji of its own.
Michter’s was recently voted the World’s Most Admired Whiskey Distillery, and its flagship bourbon is the most readily available example of why. For this expression, as well as the rest of its whiskey lineup, Michter’s uses a proprietary filtration process to optimize the flavor coming from its barrels.
Tasting Notes:
Nose: Michter’s US*1 Bourbon has a dense set of aromas that immediately appear well-refined. Notes like honeysuckle, brown sugar, raisins, and youthful oak fill the air, with each well-developed layer presenting itself distinctly.
Palate: On the palate, what’s immediately remarkable about this bourbon is the texture, as it gently coats your tongue with moderate warmth, and before you know it, the taste of brown sugar, raisins, and walnuts is suddenly everywhere on your tongue. That deceptively viscous texture works really well here and is a credit to Michter’s proprietary filtration process as well as their unique proof-point.
Finish: The finish is brief, with brown sugar and cinnamon coexisting harmoniously alongside new oak and clove, making for a gentle send-off after every sip.
Pair It With: Any chicken dish without barbecue. Chicken salad? Check. Chicken kebabs? Book it. Plain grilled chicken breast because you like to keep things simple? Perfect. This isn’t a combo you need to overthink.
Bottom Line:
Michter’s US*1 Bourbon is an ideal option to bring to a cookout because it perfectly threads the needle of being flavorful and affordable. You don’t have to worry about anyone turning up their nose at this selection because Michter’s was recently named the World’s Most Admired Whiskey brand and their flagship bourbon over ice sure hits a hell of a lot harder than the generic beer your other friends brought. Enjoy it with some rocks for refreshment, but feel free to sip this one neat if you’re in the mood to savor something great.
Early Times is a historic brand first launched in 1860 by John Henry “Jack” Beam, Jim Beam’s paternal uncle. In 2021, it was announced that the production of this bourbon would be moved from Brown-Forman, the brand’s previous owner, to the Barton 1792 Distillery under new owner Sazerac.
Tasting Notes:
Nose: On the nose, there’s a strong Luden’s Wild Cherry cough drop note that is distracting at first but becomes increasingly enchanting over time. In addition to that artificial, berry-like sweetness, there are notes of ripe oranges, polished leather, and fresh hazelnuts.
Palate: On the palate, it’s the artificial cherry note and the polished leather from the nose that makes the biggest impression as each sip begins very sweet before trailing off into more typical, earthy bourbon notes like oak and nutmeg. Just as the flavors seemingly shift from the front palate to the mid-palate, so does the texture, which begins very slick and viscous before turning lean as the whiskey makes its way to the finish.
Finish: The finish on Early Times Bottled in Bond features a flourish of black pepper and barrel char, which wasn’t present at midpalate. The lengthy finish also showcases an additional pop of fresh hazelnuts, which adds a layer of balance to the entire affair.
Pair It With: With big flavor up front and a lean mouthfeel on the finish, you’ll want to pair Early Times Bottled in Bond with a dish that does the opposite — something with a party in the back and lingering savoriness. That means you’ll want to pair this with your grilled ribs. Let the bourbon sweetness do the up front, and that grilled meat can pick up the slack on the back end.
Bottom Line:
Early Times Bottled in Bond has a fruit-forward medley of flavors and substantive texture, allowing it to pair well with most barbecued food. Taking that into account, along with its depth of flavor and budget-friendly price point, are just some of the reasons why it deserves a place at your next summertime gathering.
Evan Williams Bottled in Bond is the white label yin to Evan Williams Bourbon’s black label yang. Bottled at 100 proof, per the Bottled in Bond regulations, this bourbon was made to exacting specifications and can be readily found on most liquor store shelves.
Tasting Notes:
Nose: Evan Williams Bottled in Bond hits the nose with a fresh pop of lemon zest, peanut shells, and a bit of menthol and honey.
Palate: On the palate, the whiskey presents a strong peanut shell presence with some tasty lemon citrus and a slight steeliness that cuts through the middle of the tongue and makes for an interesting tasting experience. Upon further inspection, that steeliness is reminiscent of heavy-mineral water, and the texture is a bit prickly, which rewards neat sipping as it reveals unexpected flavors. Think of the prickly sensation you get from eating Pop Rocks.
Finish: The short-to-medium finish features more peanut shell flavors along with black pepper spice and new oak.
Pair It With: This is the perfect pairing for cornbread, fresh fruit, or dessert. If you’re thinking of making watermelon and feta skewers, then the lemon zest from Evan Williams Bottled in Bond will work really well there. It will also add some dimensions to cornbread’s buttery, grain-forward flavor. Going with cake or pie for your dessert menu? Again, Evan Williams Bottled in Bond will make the perfect coupling with enough citrus and divergent sweet notes to elevate your last meal of the cookout.
Bottom Line:
Evan Williams Bottled in Bond is delicious all on its own, thanks to a surprisingly bright flavor profile full of lemon zest, peanut shells, and sweet honey. That said, it’s also one of the best bourbons on the market to mix into cocktails, and though a simple highball will do, a refreshing Mint Julep or Paper Plane would also be ideal here. Thanks to that versatility and a flavor profile that will keep things light when charred food is weighing you down, Evan Williams Bottled in Bond is one of the best bourbons to bring to a cookout.
The new and improved Jim Beam Black Label is the result of tireless tinkering from Master Distillers Fred and Freddie Noe. New for 2024, the long-standing Jim Beam expression now has an age statement and a slightly altered flavor profile designed to optimize the distillery’s 7-year-old bourbon profile.
Tasting Notes:
Nose: Peanut brittle, bubble gum, and caramel are all featured prominently on the nose of Jim Beam’s 7-Year Black Label on the first pass. A second sniff introduces accenting notes of orange rind and leather.
Palate: The dense, substantial texture hits at first before a clash of peanut brittle, butter, and hazelnuts dances across the palate. There are notes of lemon zest and honey that take root on the roof of the mouth before the flavor of barrel char and black pepper usher in the transition to the finish.
Finish: Nutmeg and honey roasted peanuts show force on the finish along with some chocolate truffle dust as it warms the entire mouth and hangs around for an impressively long time.
Pair It With I’ll be honest here, Jim Beam’s 7-Year Black Label pairs well with just about every dish you can expect at the cookout. It has the citrus backbone to cut through savory dishes but enough complexity to hold up well against more robust flavors as well. If you want to drizzle a little over some poundcake, we promise not to judge. Hell, we’re liable to join you on that flavor journey because it sounds pretty amazing. On the other hand, if you want to go the health-conscious route and keep a glass of Jim Beam Black Label close to you while the salads and the fruit bowl are making their rounds, you’re smarter than the rest of the crowd — everyone knows simplicity is the ultimate form of sophistication.
Bottom Line:
What makes Jim Beam 7-Year Black Label bourbon so great for summer sipping is that it brings an abundance of approachable flavors to the table at a manageable proof point. If you’re looking to mix it up with a cocktail, Jim Beam Black Label has the backbone to provide some much-needed punch, but if sipping whiskey neat is more your speed, you’ll find layer after layer of deliciousness thanks to the extended time this bourbon spent aging. Jim Beam Black Label has the sweetness, spice, flavor, and wallet-friendly price to make it a winner. It should also have your full attention next time you’re wondering what whiskey to bring to a cookout.
Indie music has grown to include so much. It’s not just music that is released on independent labels, but speaks to an aesthetic that deviates from the norm and follows its own weirdo heart. It can come in the form of rock music, pop, or folk. In a sense, it says as much about the people that are drawn to it as it does about the people that make it.
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Bacchae – Next Time
D.C. has long been one of the epicenters of cutting-edge punk music, most notably for its influential ‘80s hardcore scene that boasted the likes of Minor Threat, Bad Brains, and Fugazi, among myriad others. Bacchae, whose work mines the catchy, pop-minded new wave of acts like The B-52’s and Blondie, is one of the most exciting groups to emerge there in the past several years. Their fourth album, Next Time, solidifies their penchant for a hook-forward, biting strain of punk rock.
Los Campesinos! – “KMS”
Emo legends Los Campesinos! are just over a week away from their first new album in seven years, All Hell. Before its imminent release, the Welsh septet has shared its final pre-release single, “KMS.” Featuring lead vocals from keyboardist Kim Paisey, “KMS” is another banger, heralding the long-missed cult favorites’ grand return.
Mercury Rev – “Ancient Love”
Psych-rock greats Mercury Rev are back. Their first album in five years, Born Horses, is slated for an early September release, but they’ve given us a preview of what’s to come in the form of lead single “Ancient Love.” Jonathan Donahue’s spoken-word vocals glide over a concoction of hazy soundscapes, intermittent piano riffs, and a steady, jazzy percussion pattern. For a group once described by the Denver mayor as “a bus idling out of control,” Mercury Rev make their meandering atmospherics sound as deliberate as they are natural.
Show Me The Body – “It Burns”
Show Me The Body’s iteration of hardcore punk is as delightfully unpredictable as ever on their new single, “It Burns.” Starting off like a conventional hardcore song, wiry guitars and pummeling drums guide the tune’s first 30 seconds or so, but they eventually yield to haunting piano and, almost immediately thereafter, growling industrial synth bass and punchy electronic percussion. “It Burns” shows SMTB at their most defiantly subversive.
Sumac – The Keepers Tongue
Recently, the experimental metal trio Sumac released The Healer, an epic, towering record that clocks in at over an hour with only four songs. Its remix EP, The Keepers Tongue, retains the original material’s gritty, gauzy sprawl while reinterpreting it. Moor Mother’s version of “World Of Light” and Raven Chacon’s take on “The Stone’s Turn” offer a new perspective on one of the best metal albums of the year.
Equipment – “Tequila Redbull”
Toledo’s Equipment push their guitar noodling to the crunchiest possible precipice on their new single, “Tequila Redbull.” Combining power-pop, emo, and early-aughts’ indie rock, Equipment conjures Death Cab For Cutie’s We Have The Facts And We’re Voting Yes and Teenage Fanclub as much as contemporary emo outfits like Oso Oso and Microwave. Still, Equipment is uniquely its own thing, and “Tequila Redbull” demonstrates as much with Jake Zander’s idiosyncratic vocals, hooky songwriting, and sticky-sweet choruses.
Anna McClellan – “Like A Painting”
The Father/Daughter signee Anna McClellan has largely stayed out of the public eye since 2020’s I Saw First Light. Aside from intermittent releases like a Lucinda Williams cover and a rarities compilation, the Omaha singer-songwriter has remained relatively quiet. Now, however, she’s back with a brand-new single, the chameleonic “Like A Painting.” Despite its conventional three-and-a-half-minute runtime, “Like A Painting” subtly shape-shifts like a symphonic orchestra, switching from single-note piano melodies to stumbling, staccato guitar notes. Here, McClellan demonstrates how she can make the typical sound anything but.
Oneida – “La Plage”
Experimental rockers Oneida are on the cusp of sharing their new record Expensive Air, which, at this point, is mere days away from release. Still, the Brooklyn quintet have graced us with another fiery single, “La Plage.” Built on cascading, menacing guitar riffs, explosive drums, and discordant noise, “La Plage” is another one for Oneida’s songbook of incendiary heaters.
Beabadoobee – “Ever Seen”
Beabadoobee, also known as Beatrice Laus, has been working with producer-mogul Rick Rubin on her forthcoming LP, This Is How Tomorrow Moves, which is scheduled for a mid-August release. “Ever Seen,” her latest single from the record, is another departure from the Britpop-indebted stylings of 2022’s Beatopia and 2020’s Fake It Flowers, instead opting for flowery, baroque instrumentation that flits behind Laus’ gossamer vocal timbre.
The Voidz – “Overture”
Julian Casablancas and the boys are back, but not with those boys; he’s back with the other boys: The Voidz. It’s been a long while since 2018’s Virtue, but Casablancas and co. will return in September with Like All Before You, and they’ve given us the briefest of previews imaginable with the one-minute instrumental piece, “Overture.” Composed of nothing but sparse organ-esque synth pads, “Overture” sounds like a foreshadowing message from a telegram, one sent from the future in order to prepare its recipient for what is soon to come.
Four Roses bourbon is famous for having two unique mashbills and five proprietary yeast strains, which they combine to create 10 different recipes. Well, pretty much as soon as they started bottling single barrels from each recipe, fans have been arguing over which one is the best. Each combination of mashbills B and E with yeast strains V, K, O, Q, and F creates a slightly different flavor profile with its fair share of admirers.
Surprising fans, Four Roses recently announced that they would be adding two new mashbills to the mix. While doubling their flavor combinations is no small feat, in a recent conversation with Master Distiller Brent Elliott he stressed that the new mashbills have only just begun their life cycle in the past few months. That means we have years to go before we can actually taste those innovations. But, while we’re all excited about the potential of things to come, now is a great time to take stock of the 10 flavor dimensions Four Roses already produces.
So how do you decipher each of those recipe codes? It’s actually pretty simple. The first letter is always O, indicating the source of distillation which is always Four Roses. The second letter designates the mashbill, which we’ve noted currently has two variations — B and E. The third letter is always S, indicating that the recipe is a straight bourbon. Finally, the last letter is to indicate which of the brand’s five yeast strains is in the recipe.
Four Roses mashbill B is 60% corn, 35% rye, and 5% malted barley while mashbill E is 70% corn, 25% rye, and 5% malted barley. For future reference, new recipe 1 will be 52% corn, 43% rye, and 5% malted barley and new recipe 2 will be 85% corn, 10% rye, and 5% malted barley.
When describing the characteristics of its proprietary yeast strains the brand describes them in this way:
• V: Delicate fruit
• K: Slight spice
• O: Rich fruit
• Q: Floral essence
• F: Herbal notes
One of the most common questions Brent Elliott is asked is which of those recipes is his favorite. While he’s always been reticent to answer, he did reveal to us that OESK and OESV are his favorites for blending. Proclaiming that the sweet spot for those recipes is between 12 and 16 years of age he believes those are the ideal base for Four Roses’ annual Limited Edition Small Batch Expression.
“I think those are the core of what people expect from Four Roses,” Elliott said.
Before we get to tasting, what exactly does Four Roses do with all of those recipes? Their Four Roses Bourbon, aged for a minimum of 5 years, features a blend of all 10 recipes. Four Roses Small Batch Bourbon, aged for 6-7 years, features a blend of four recipes — OBSK, OBSO, OESK, and OESO. Four Roses Small Batch Select, also aged for 6-7 years, was an innovation that Brent Elliott himself introduced and it features a blend of six recipes — OBSV, OBSK, OBSF, OESV, OESK, and OESF. Four Roses Single Barrel Bourbon is, of course, always a single recipe. Finally, there are various limited edition offerings, and it should be noted that for the annual Four Roses Limited Edition Small Batch there is always a different blend of well-aged bourbon from differing recipes.
Well… now I’m thirsty! With that primer out of the way, it’s time to crack open Four Roses’ recently-released Ten Recipe Tasting Experience so that we can taste and rank them from worst to best. As one last programming note, when these recipes are released as Four Roses Single Barrel they are bottled at cask strength, however, each of the samples in the tasting set is proofed down to 52% ABV which is the same proof as Four Roses Small Batch Select. Those of you hoping to create a cask-strength version of Four Roses’ flagship bourbon will still have to do so the old-fashioned way, by collecting a cask-strength single barrel from every recipe.
Four Roses Recipe OBSQ is described as having “rye and light floral character” which makes perfect sense. Mashbill B is Four Roses’ current high-rye recipe and the “Q” yeast is said to have a floral essence. OBSQ is a recipe that is only available in Four Roses Single Barrel and Four Roses Bourbon.
Tasting Notes:
Nose: Honey cough drops, oak, and allspice steer the ship on this recipe, in that order. The rye spice is rather distinct here, and it has a slightly minty undertone with a touch of dark chocolate. The floral essence is also apparent, though the spice overtakes most of the saccharine sweetness.
Palate: Honey is prominent here but it melds well with oak and finds an abundance of black pepper at midpalate that follows through on the finish. The balance is a bit off — remember this is a proofed-down single barrel and as such is prone to such a feature — but overall the flavor is a bit restrained as the top notes leave no room for any strong tertiary flavors.
Finish: The finish on this whiskey is dry and there’s a touch of pink eraser that emerges. Texturally it’s a bit grainy which doesn’t complement the overtly floral character of the flavors that are left after each sip.
Bottom Line:
The OBSQ recipe when tasted blind was easily my least preferred of the group. I can certainly see the OBSQ recipe playing well in a blend, where it has an opportunity to support a sweeter and earthier base. However, this particular expression of the recipe just lacks the balance and depth of flavor necessary to shine on its own.
9. Four Roses Recipe: OBSF
ABV: 52%
The Whiskey:
Four Roses’ OBSF recipe is said to have “delicate rye and mint” with high-rye mashbill B combined with the herbal tones from yeast strain F. The OBSF recipe was one of the components in Four Roses’ award-winning 2017 Al Young 50th Anniversary Limited Edition Small Batch.
Tasting Notes:
Nose: Surprisingly vegetal with dark chocolate, allspice, and lavender showing up in a major way. Herbal tea and spearmint are definitely at the core of this recipe but there are certainly some interesting accents, allspice chief among them, that help to elevate the nose of this whiskey.
Palate: Maple candy, honey, black pepper, and a surprising vegetal aspect reminiscent of radicchio come through. Talk about interesting. On another sip, the vegetal note identifies itself more overtly as mintiness and the mouthfeel is warming without being overwhelming.
Finish: More minty flavors with a touch of clove, caramel, and barrel char begin to blossom on the finish. It has a medium length that works well with the overall flavor profile.
Bottom Line:
While the flavors in this OBSF expression aren’t as harmonious as I would like, several impressive notes work well on their own. OBSF is one of those recipes that distinctly knows what it is and does well to take you to its preferred destination from nose to palate and through the finish. While it may have placed ninth, this recipe is well above the OBSQ for me but just a hair behind the next recipe.
8. Four Roses Recipe: OESQ
ABV: 52%
The Whiskey:
Four Roses’ OESQ recipe is described as having “delicate grains and floral character” combining the high-rye mashbill with the Q yeast’s floral essence. OESQ is a recipe that can only be experienced as a single barrel offering or in Four Roses Bourbon.
Tasting Notes:
Nose: Toffee and vanilla bean are immediately evident with a little leather and mocha that come wafting out of the glass soon thereafter. All told this is a dark, sweet nose that benefits from the added nuance that leather and mocha provide, with each of the aromas coming through distinctly with a good degree of refinement.
Palate: The whiskey enters the mouth with an earthy impression as the flavors of nutmeg and dark chocolate lead the way. Add that to a touch of mocha and clove which causes it to give the impression of chalkiness that implores you to suck your teeth. This deft balance of semi-sweet chocolate and gentle, earthy baking spices just works.
Finish: Caramel and toffee rise to the fore after chewing and savoring the whiskey. The finish also has a lot of black pepper and charred red pepper, adding to the overall ashen, grainy feel that works well with OESQ’s subtle sweetness.
Bottom Line:
OESQ has a well-defined identity of subtly sweet, earthiness that’s elegantly balanced. It’s not difficult to see why it might overpower a blend, which goes to explain why it’s not showcased in Four Roses Small Batch or Small Batch Select, but on its own, this recipe can reach some pretty high highs. Fun fact: OESQ was last featured in a Four Roses Small Batch Limited Edition in 2011.
7. Four Roses Recipe: OBSV
ABV: 52%
The Whiskey:
The OBSV recipe from Four Roses showcases delicate fruit from the V yeast and rye spice thanks to the high-rye mashbill B. OBSV is notable for being the only recipe that goes into every single bottle of Four Roses Single Barrel — not to be confused with the cask strength Four Roses Single Barrel. OBSV is also a featured player in Small Batch Select and made a notable appearance in the 2008 Limited Edition Small Batch Mariage Collection.
Tasting Notes:
Nose: The aroma of allspice and date syrup comes bursting out of the glass with formidable salted caramel and oak trailing in their wake. Some dried strawberries develop over a few spins of the wrist and continue to blossom alongside the appearance of some faint dark chocolate aromas.
Palate: Dense caramel comes barreling over the palate with cocoa powder contributing to the well-refined yet restrained sweetness in this pour. Unlike the chalky textural aspect of OESQ, this recipe shows an almost oily mouthfeel that works well with the abundance of sweetness in the whiskey. Lastly, notes of oak are evident as the whiskey travels further back on the palate, and a doughy aspect also begins to take root.
Finish: More chocolate, again taking the form of cocoa powder, and oak develops on the back end of every sip. The finish also introduces a few dashes of cinnamon and nutmeg as well, pushing the complexity to another level and rewarding repeat sips. As those notes hang around with moderate length, one is left to savor the well-done medley.
Bottom Line:
OBSV is a robust bourbon recipe that’s clearly a crowd favorite for the fact that it checks the most boxes. High-rye bourbon recipes are popular for a reason, and this one is as representative of the category as they come, with just enough well-laid deviations from the norm to hold any connoisseur’s attention.
6. Four Roses Recipe: OESK
ABV: 52%
The Whiskey:
Take a close look at Four Roses’ OESK recipe, high in corn with the “slight spice” yeast strain, because it is a sight to see. Want some proof? 12 of the last 14 Limited Edition Small Batch expressions have featured OESK in the blend.
Tasting Notes:
Nose: Clove and nutmeg lead the way with this alluring nose while toffee can be found at the periphery flittering through the air. One word that comes to mind? Versatile. This OESK plays a lot of the traditional “bourbon aroma” hits and accents them with a slightly herbal tone and some gentle oak.
Palate: Mellow baking spices come tumbling over the tongue at first with a lot of red apple, and candied ginger flowing soon thereafter. The mouthfeel on this OESK recipe is a bit quotidian but the punch of flavor that it packs with each sip is formidable, and the freshness of the fruit notes in particular is worth savoring.
Finish: Features like white pepper, fresh Granny Smith apples, rich vanilla, and clove can be found on the finish of OESK. The baking spice is truly what punches through the most, leaving a slight tingling sensation behind.
Bottom Line:
Sure, all ten Four Roses recipes display some of the brand’s core elements but OESK is definitely one of the more middle-of-the-road expressions, and that’s meant in a good way. OESK is a winner in that it displays many of the hallmark mellow spice that Four Roses is known for as well as more classic bourbon notes like caramel, oak, and chocolate.
5. Four Roses Recipe: OBSO
ABV: 52%
The Whiskey:
OBSO utilizes Four Roses’ low corn mashbill B and the rich fruit yeast strain and it can be found in cask-strength single barrels, Four Roses Bourbon, and Four Roses Small Batch.
Tasting Notes:
Nose: One of the more floral noses of the entire bunch, this expression of OBSO is full of lavender honey and bright cherry notes. With impressive barrel char gaining steam on the back end the aromas in this recipe are sweet and inviting without becoming perfume-like with the notes of barrel char serving to balance it all out.
Palate: A touch of coconut and tobacco leaf splash across the palate just before a bright cherry flavor — reminiscent of Luden’s cough drops becomes expressive at midpalate. Additionally, the oily texture and a faint indication of menthol come through and fuse well in concert with the coconut and tobacco leaf notes.
Finish: The finish brings with it a fair bit of additional barrel char and toasted coconut along with a touch of clove that does a good job of corralling the sweet cherry flavor and curbing the floral aspect from the nose.
Bottom Line:
This recipe might lead heavily with the cherry notes but it’s everything buried underneath that makes it a winner, from the coconut to the menthol this is perhaps the recipe that best balances sweetness with more atypical flavors. While the nose is not particularly alluring, the palate springs to life and delivers a cornucopia of complexity that’s hard to beat.
4. Four Roses Recipe: OESF
ABV: 52%
The Whiskey:
OESF is comprised of Four Roses’ high corn mashbill and “herbal notes” yeast strain. While it’s blended into Four Roses Bourbon, Four Roses Small Batch Select, and available in Four Roses cask-strength single barrels, it was only featured once in the Limited Edition Small Batch…way back in 2014.
Tasting Notes:
Nose: This is the nose for me among them all, with the aromas of clove and caramel beautifying the air alongside the faint scent of leather and well-aged oak with black cherry. The nose immediately invites you in and closes the door behind you, as I found myself hanging my nose over the glass for minutes after this was first poured.
Palate: Oak and butterscotch candy combine with a distinct sugared apple note on the initial sip, with the liquid coming across a bit earthy and austere at first. On the second pass, those sweet notes begin to unfurl over your palate and seep into your senses with a mouth-coating viscosity and lip-smacking richness.
Finish: Nutmeg and barrel char help to provide a mellow spice kick on the tail end with just a bit of apple cider encroaching on all that earthiness and keeping it in check throughout the moderately lengthy finish.
Bottom Line:
This is the earthiest recipe of the bunch with the most subdued sweetness, but it surprisingly works. I struggle to relegate any of these to merely being “blending recipes” but like the OESV, OESF strikes me as an ideal blending component despite its standalone beauty. That’s probably because while this recipe is a Jack of all trades, it’s also a master of none and thus suited for everyday drinking but doesn’t rise to the level of the final three.
3. Four Roses Recipe: OESV
ABV: 52%
The Whiskey:
The OESV is notable in that it’s the highest percentage recipe in Four Roses Bourbon, providing the base for the brand’s flagship blend. Rye-forward while using the brand’s “bright grains” yeast, Master Distiller Brent Elliott cited it as one of his favorite recipes for incorporating in Four Roses Limited Edition Small Batch expression.
Tasting Notes:
Nose: With aromas emerging out of the glass like red berries, pear, sandalwood, allspice, and caramel this recipe hits yet another nail on the head. The fruit notes in particular are both hallmark Four Roses notes but also nuanced and offer a touch of variety with the trademark allspice note benefitting from the help of a little clove and sandalwood.
Palate: The palate on this OESV single barrel is grain forward with a bit of honeyed cornbread, clove, and that last bite into a pear core — the part that’s more bereft of sweetness. Taking a second pass you’ll notice that the allspice from the nose begins to creep in and it plays really well with the grain-forward flavors. The viscous texture is just the cherry on top, as that serves to carry each of the disparate flavors to the back of your molars where they cling for dear life.
Finish: The lengthy finish introduces barrel char and dark chocolate chunks with more fresh pear to the party and they’re all welcome guests — who doesn’t love more chocolate?
Bottom Line:
Stop me if you’ve heard this before but this is yet another crowd-pleasing recipe in the Four Roses portfolio. Similar to OESF this OESV recipe checks a ton of boxes but it actually excels with regards to the mouthfeel and finish while delivering some of the refined distinct flavor notes that make Four Roses so enjoyable.
2. Four Roses Recipe: OESO
ABV: 52%
The Whiskey:
Four Roses’ high corn mashbill meets their rich fruit yeast for this recipe. OESO is a component in Four Roses Bourbon and Small Batch bourbon but it also made an appearance in the Jim Rutledge 40th Anniversary Limited Edition Single Barrel back in 2007.
Tasting Notes:
Nose: Floral notes kick things off with rye spice and peanut brittle floating in soon after. As some slight smoke introduces itself there’s also a touch of dark chocolate which draws you in for deeper inhalation. Once you take that deep breath, more aromas like herbal tea and even some slight paprika will be there to greet you with open arms.
Palate: Herbal tea and black pepper blast off on the palate with a lot of sweet, bright maraschino cherry flavors and a touch of honey. This is one for the sweet-toothers but the herbal tea notes are joined by a touch of menthol at midpalate which is a refreshing break in the middle of all those sugary notes.
Finish: A few dashes of black pepper, cinnamon, apple chips, and gentle tannic tones form a ring around the sweet notes from the palate. With only a moderate length, it’s impressive that these new notes, and the addition of fresh clove, really put a bow on every sip, providing the perfect climax to OESO’s nuanced flavor profile.
Bottom Line:
OESO’s bright cherry notes really send this pour into the stratosphere but on your journey to outer space, it offers plenty of stars to see along the way. Peanut brittle, herbal tea, and menthol notes all make stunning appearances and the restrained finish allows the perfect amount of time for all of those disparate parts to pull themselves together and reach their full potential.
1. Four Roses Recipe: OBSK
ABV: 52%
The Whiskey:
For the final stop on our 10-recipe tasting set, we’ve got Four Roses’ OBSK which is their high rye mashbill and their “slight spice” yeast.
Tasting Notes:
Nose: Oak, chocolate, and caramel fuse together to make a sort of bourbon Snickers bar on the nose. There’s faint allspice to be found and even a touch of lavender which does a great job of stealing some attention away from the stars of the show. Perhaps it’s the power of suggestion but after a few waves of the hand, there’s even the aroma of nougat coming through along with a heavy increase in the spice levels.
Palate: The dried cherries and caramel combine with vanilla extract and oak for a very balanced and sweet palate that comes across as incredibly rich. There’s chocolate truffle dust, almost like a chocolate wafer at midpalate, and then some marzipan as it transitions to the finish. The oily, viscous texture on this pour really aids the chocolate note most of all, giving the impression of a liquid milk chocolate cocktail.
Finish: The finish really cranks up the marzipan and caramel while the vanilla morphs into a vanilla pod with a few shakes of clove. The length of it is actually surprisingly long which, again, aids the chocolate notes in each pour and a touch of black pepper closes things out nicely.
Bottom Line:
This recipe really resonates with me and fits squarely in the wheelhouse of bourbon I love. The sweet notes are manifold and they’re well-developed to boot but they never overwhelm either your nose or your palate. Particularly the nose is where gentle baking spices serve to corral all of the confectionary goodness. While there are recipes in the Four Roses cookbook that do one thing well, and a few that do two or three things well, OBSK is the singular recipe that does everything well which is what makes it the very best of them all.
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