The Nepo Baby controversy is actually a tale as old as time, but the subject has taken on new life of late, and Oscar winning actress Gwyneth Paltrow (whose parents are director Bruce Paltrow and actress Blythe Danner) recently went on record to say that this is an overblown concept. In Gwyneth’s mind, parents of all careers are likely to (intentionally or not) influence their children to follow in their footsteps by talking shop at the dinner table or something. There’s a wider discussion at work on what it means to be self-made, but that’s also a topic for another day.
In the meantime, The View ladies caught wind of Gwyneth’s goopy declarations. Ana Navarro had plenty to say in response, although she believes that Gwyneth belongs to the camp (like Liza Minnelli) of “people who may have started off as a nepo baby, who may have started off with doors opening because of who their father or their mother was… But who’ve worked, who’ve earned it, who’ve shown talent, who had merit.” Then came Navarro with the opposite side of the coin, which may or not be a reference to a certain former The View co-host, via Decider:
“The people who give nepo babies a bad name are the people who start every sentence with, ‘My father,’ or, ‘My mother… [They] are talentless dolts, and instead of being humble and grateful for the opportunities they are given because they won the ovarian lottery, [they] are toxic brats, entitled and privileged, who make everybody’s life hell because they know they can’t be fired because of who they are.”
Of course, the nature of shade is that the true subject’s name is never mentioned, but there’s no secret of the animosity between Meghan McCain and some of her former colleagues. That, and she did tend to mention John McCain a lot (“my father”) while on this very talk show and even wrote a book called, “My Dad, John McCain.” Meghan also missed the point during an actual The View conversation about nepotism. Awkward.
The truth behind Lana Del Rey’supbringing is currently being debated online. In contrast, others try to rack their heads around Rey’s obsession with chain restaurants. However, what’s not in question is the “Peppers” singer’s massive talent. Rey teamed up with Holly Macve for a mirror match of a track to break up the chatter surrounding socio-economic status as a child.
“Suburban House” is the collaboration the singers’ fans have been patiently waiting for. Macve and Rey share a close bond as friends and in their mentor/mentee relationship, but how that bleeds over into their approach to vocals is uncanny. Each lady’s sorrow-filled verse inflicts a deep emotional wound to transport you into their worlds.
Macvea’s songwriting is the shiny star of their link-up. “It only takes one week to fall out of love / With a woman like me, for a man like you / It only takes one look to catch a stranger’s eye / And imagine a life, flashing colors while I’m blue,” sang Macve.
“It only takes one turn to see a clear open road / Pretty white mountaintops, so many places to call home / I’m only just behind, but I’m already out of view / You always said snow looked so perfect whеn it’s untouched and new,” followed Rey.
In a post on Instagram, Rey wrote, “[‘Suburban House’ is] one of my absolute favorite songs. [You all are] gonna love it,” and although she says that about every collaboration, in this case, she was right.
Of all the songs on Drake’s new album, For All The Dogs, the one that appears to have had the biggest impact is “First Person Shooter” featuring J. Cole. And why not? It features the long-awaited reunion of the two titans of blog era rap, pairing them for only the sixth time in their parallel careers. It turned out to be a smart match; the single shot to No. 1 on the Billboard Hot 100 despite not being promoted as a single or having a music video.
That state of affairs may be changing soon, though, as a video that recently surfaced on Twitter (never X, never) depicted what appears to be Drake shooting a music video on the roof of the Scotiabank Arena in his native Toronto for what fans believe will be the video for “First Person Shooter.” Their belief stems from the fact Drake is standing on a platform made up of square tiles and the one he’s standing on is lit up.
This would appear to be a reference to Michael Jackson’s “Billie Jean” video, in which the King Of Pop dance-walked across similar light-up tiles as he sang. The connection is even stronger considering Drake references Michael Jackson’s Billboard hit making record in the lyrics from “First Person Shooter,” rapping, “N****s talkin’ ’bout when this gon’ be repeated / What the f*ck bro? I’m one away from Michael / N****, beat it, n****, beat it.”
Incidentally it’s “First Person Shooter” that actually tied Drake with Michael Jackson for most No. 1s in Billboard history — although his accomplishment is built on streaming rather than pure sales. Still, in the increasingly crowded marketplace for new music, it might be every bit as impressive as Drake thinks to keep people’s attention for over a decade of chart-topping hits, because while you can fake streams some of the time, it’s not exactly cost-effective to do it for as long as Drake’s been a hit-making champ.
Fall is prime bourbon release season. There is so much bourbon dropping right now that I had to give our monthly whiskey release roundup this month a whole section devoted just to bourbon releases. It’s constant. But more importantly, it’s the time of year when huge-name bottles drop alongside brand-new ideas and new batches of classics. To say “It’s a lot” feels like an understatement.
To help you (and me) sort through it all, I’m conducting a huge blind tasting of new bourbon releases from this past month or so (and a few new bottles that slipped through the cracks over the last months). There’s no focus on cask strength or barrel proof. This isn’t about bottled-in-bond or high-proof bourbons. This is a wild and almost unwieldy bourbon tasting with special oak finishes, unique blends, and rare small batches alongside single barrel masterpieces and some of the most sought-after whiskey releases of the year.
There’s truly something for everyone in this blind taste test. That makes our lineup the following bottles of fall-released bourbons:
High Wire Distilling Co. Jimmy Red Straight Bourbon Whiskey Bottled in Bond
King of Kentucky Kentucky Straight Bourbon Whiskey Single Barrel Sixth Edition
Woodford Reserve Distillery Series Toasted Oak Four Grain
Eagle Rare Kentucky Straight Bourbon Whiskey 17 Years Old (BTAC 2023)
FEW Spirits Alice in Chains “All Secrets Known” Bourbon Whiskey Finished in Tequila Barrels
Copper Crow 1560 Bourbon Whiskey Single Barrel Aged 4 Years
Russell’s Reserve Single Rickhouse “Camp Nelson F” Kentucky Straight Bourbon Whiskey
Watershed Distillery Fall Finishing Series Straight Bourbon Whiskey Finished in Apple Brandy Barrels Aged 6 Years Barrel Strength
Penelope A Blend of Straight Bourbon Whiskeys Barrel Strength
Barrell Foundation Bourbon Aged 5 Years A Blend of Straight Bourbon Whiskeys
Daviess County Limited Edition Kentucky Straight Bourbon Whiskey Finished in Medium Toasted American Oak Barrels
Boss Molly Straight Bourbon Whiskey Finished with Toasted Brandy Staves
Sweetens Cove Kennessee Kentucky & Tennessee Bourbon Whiskeys Finished with Toasted Sugar Maple Wood
Breakwater Bourbon Whiskey Jetty x Bluebird
Hinterhaus Distilling Calaveras Cask Strength Single Barrel Reserve Straight Bourbon Whiskey Finished in Wine Barrels
Forbidden Small Batch Bourbon Whiskey
After I blindly tasted these bourbons, I ranked them based on taste alone. That means I was looking at complexity and depth along with how nice the whole experience was when tasted neat. It’s that easy (and long) so let’s dive right in!
Also Read: The Top 5 UPROXX Bourbon Posts Of The Last Six Months
Nose: Earthy notes meet Graham Crackers on the nose with a hint of cinnamon apple and pancake syrup just kissed with dried chili flakes.
Palate: The earthiness goes full dry corn kernel on the palate (kind of like an earthy dry popcorn) next to vanilla-laced apple cider with a cinnamon stick bobbing in it.
Finish: The pancake syrup and vanilla get woody on the finish with a light sense of corn husks in fallow corn fields.
Initial Thoughts:
This is very corn-forward, which is fine. This is definitely a unique pour that you need to be in the mood for.
Taste 2
Zach Johnston
Tasting Notes:
Nose: Deep and dark candied black cherry mingles with dry cedar bark, molasses, real vanilla beans, nutty brown butter, and old leather rolled in pipe tobacco and just kissed with smoldering sage and dry chili pepper flakes.
Palate: The palate opens with a full blast of ABVs, making the front of your tongue tingle, as floral honey, cherry cobbler topped with vanilla ice cream, and brown butter streusel cut with nutmeg, cinnamon, and clove lead to a hint of dry orange tobacco.
Finish: Cinnamon sticks and clove buds floating in maple syrup arrive on the finish with a sense of old leather boots, the oak in an old rickhouse, orchard barks, and soft notes of vanilla and cherry cake.
Initial Thoughts:
This is fantastic whiskey. Boom! This is the whiskey to beat as of sip number two … but I have a long way to go.
Taste 3
Zach Johnston
Tasting Notes:
Nose: Sweet orange candies mingle with old but light oak on the nose next to hints of nutshells, woody winter spice, and a note of caramel.
Palate: Butterscotch drives the opening of the palate with a light sense of roasted almond rolled with vanilla candy, mild winter spice barks, and old oak boxes that once held tobacco.
Finish: That spiced oak meanders through the finish with a hint of dark fruit leather and more subtle vanilla and nuttiness.
Initial Thoughts:
This is a pretty mild-mannered pour of bourbon. It’s not faulty or bad, it’s just really lightly hewn.
Taste 4
Zach Johnston
Tasting Notes:
Nose: The nose opens with a deep sense of dark cherry stewed with wintry spices, old prunes, and some dark orange zest next to creamed honey over walnut with a hint of caramel chocolate chews.
Palate: The taste takes the honey toward a rock candy vibe before leaning into whispers of grapefruit and orange pith, a hint of brown butter streusel, and plenty of woody spice cut with dark chocolate tobacco.
Finish: The end takes on a creamy vanilla buttercream texture as the chocolate gets creamy too with a sense of orange tobacco cut with clove and anise round things out.
Initial Thoughts:
This is a very nice whiskey.
Taste 5
Zach Johnston
Tasting Notes:
Nose: The sense of an old rickhouse (cobwebs and all) draws you in on the nose with a hint of cherry cream soda, orange florals, and pecan waffles soaked in butter and real maple syrup with a hint of pepperiness.
Palate: That pepperiness pops on the palate with a warming ABV buzz on the tongue next to salted caramel rolled with more pecan waffle, orange creaminess, and a whisper of peppery yet sweet bacon.
Finish: The end has a sense of orange tobacco rolled with cherry leather and old oak stave, smudging sage, and caramel candied pecans touched with a flake of salt.
Initial Thoughts:
This is fantastic bourbon. It’s deep and fun and just kind of keeps going.
Taste 6
Zach Johnston
Tasting Notes:
Nose: Toasted coconut and brandy-soaked dates lead the way on the nose with a rich sense of good salted dark chocolate, vanilla buttercream, and honeyed Graham Crackers sandwiching toasted marshmallow.
Palate: That dark chocolate takes on a creaminess (kind of like a small espresso mocha) with a sense of sticky toffee pudding cut with black tea, those brandy-soaked dates, a twist of orange, and plenty of nutmeg and cinnamon before leathery notes of old boots and dry tobacco arrive with an ever-warming heat from the ABVs.
Finish: The ABVs buzz to a warmth that peaks before it gets hot as the finish rides a wave toward orchard barks, mince meat pies, mulled wine, and whispers of pear marzipan.
Initial Thoughts:
This is stellar. It’s so deep and bold while still holding a massively deep profile that just keeps giving and giving.
Taste 7
Zach Johnston
Tasting Notes:
Nose: The nose opens with a sense of creaminess that leans into toffee and rich marzipan next to wet brown sugar, holiday spice cakes, and a touch of woody honeycomb.
Palate: The woodiness takes on a hint of malted graininess on the palate before going very creamy with a hint of maple syrup over buttermilk biscuits, rich brandy butter, and soft toffee.
Finish: Creamy orange and malty spice cakes draw out the lush finish with a sense of dark orchard fruits and barks with a very creamy/soft landing.
Initial Thoughts:
This is so soft and supple with a nice depth to it that helps it stand out.
Taste 8
Zach Johnston
Tasting Notes:
Nose: The nose is like eating a moist and perfectly balanced Black Forest cake while walking through an old barrel house and out into a fallow fruit orchard with fall leaves crunchy underfoot and rain barely misty the air with hints of cinnamon cake, smudging sage, and sweetgrass rounding things out.
Palate: Orange cake and salted caramel lead on the palate with a sense of dark chocolate tobacco moving the mid-palate toward dry roasting herbs and a touch of nuttiness.
Finish: Cinnamon sticks and nutmeg pop up on the finish with a hint of vanilla buttercream and eggnog before the spices dry out with a sense of mince meat pie and old leather tobacco pouches.
Initial Thoughts:
Holy shit, this is a good. It’s quintessential bourbon from top to bottom that goes so much further. This is the pour to beat!
Taste 9
Zach Johnston
Tasting Notes:
Nose: The whiskey draws you in with a classic sense of spiced cherries over vanilla pound cake with plenty of deep and rich oak, caramel, and winter spices with a hint of apple orchards full of falling leaves.
Palate: Those falling leaves lead back to the dark cherries soaked in brandy and dipped in dark chocolate with a flake of salt before a rich and creamy caramel arrives.
Finish: That caramel binds with vanilla on the finish next to moments of apple orchards, cherry pie, and dry bales of straw.
Initial Thoughts:
This is very good too but didn’t quite have the depth beyond the flavor notes.
Taste 10
Zach Johnston
Tasting Notes:
Nose: A classic medley of dark vanilla pods, old oak staves, and rich salted caramel mingle with cherry cola and dry sweetgrass braided with cedar bark and pipe tobacco.
Palate: The palate follows along the path with measured notes of crafty sweet grains — like Cream of Wheat meets white grits cut with butter and brown sugar — next to woody winter spices and a touch of orange zest.
Finish: Sweet oak and porridge lead the way on the finish with a dark cherry leatheriness tied to winter spice barks.
Initial Thoughts:
This is another nice albeit very classic bourbon.
Taste 11
Zach Johnston
Tasting Notes:
Nose: A spiced cherry vibe is present in spades on the nose with a deep and dark cherry cut with anise, clove, allspice, and cinnamon next to rum-soaked raisins, black tea-soaked dates, and a rich and lush vanilla foundation.
Palate: The clove attaches to dried orange rinds as salted rich caramel drives the taste toward more dates, plum sauce, and leathery prunes with a deep winter spice bark vibe next to a dash of powdery white pepper.
Finish: Honeyed tobacco mingles with sticky toffee pudding, mincemeat pies, and sweet oak mixed with richly spiced tobacco rolled with cedar bark, sage, and old wicker porch furniture.
Initial Thoughts:
This is very good bourbon.
Taste 12
Zach Johnston
Tasting Notes:
Nose: Honey Graham Crackers and almond cookies present on the nose with a sense of clove-studded oranges and old cinnamon sticks with a note of caramel and apple.
Palate: The apple merges with the cinnamon and caramel on the palate next to leathery prunes, piney honey, and more clove-orange before a dark potting soil arrives with a deep earthiness.
Finish: That earthiness turns into dry sweetgrass on the finish with a sense of cinnamon-heavy stewed apples and old oak
Initial Thoughts:
This is good but very earthy. It’s an acquired taste but it works with the overall flow of the profile.
Taste 13
Zach Johnston
Tasting Notes:
Nose: The nose on this one smells rich and creamy with a sense of really good crème brûlée just kissed with orange oils and almond before spiced oak staves and tobacco arrive.
Palate: Molasses and rum raisin arrive early on the palate as the ABVs just warm the tip of the tongue with cinnamon-laced maple syrup, toffee cut with clove and allspice, and a sense of old oak, cedar bark, and almost creamy tobacco.
Finish: The winter spices amp up on the finish as creamy vanilla, nuttiness, and chocolate lead back to dark fruits, old oak staves, and rich pipe tobacco rolled with leather and smudging sage.
Initial Thoughts:
Just excellent.
Taste 14
Zach Johnston
Tasting Notes:
Nose: Candied cherries and cranberry sauce drive the nose toward hints of dark chocolate, brown butter, and cardamon cake.
Palate: Pecan waffles dripping with brown butter and maple syrup lead on the palate with a sense of rye fennel and anise notes next to lemon poppyseed cake, a note of cinnamon cookie, and maybe a touch of eggnog-spiked lattes.
Finish: That creaminess leads back to the rich vanilla and woody spice barks with a sense of toffee rolled in roasted almond and dipped in salted dark chocolate before a rich pipe tobacco rolled with old saddle leather arrives.
Initial Thoughts:
This is very good whiskey. There’s a lot going on and I think I need a bit more time with it to find all that’s here.
Taste 15
Zach Johnston
Tasting Notes:
Nose: The nose on this one is salty/sweet with a sense of caramel and buttermilk next to soft oak and a mild hint of coconut shells.
Palate: The palate toasts that coconut as buttery toffee leading to a vanilla cream pie with a lard crust and a dash of orange oils.
Finish: The end mixes a soft vanilla cake with a pecan waffle with a whisper of woody maple syrup and light raisins.
Initial Thoughts:
This was fine.
Taste 16
Zach Johnston
Tasting Notes:
Nose: There’s a sense of sour cherry and almost buttermilk on the nose next to vanilla creaminess, a hint of orange zest, and touches of floral honey.
Palate: Chocolate-covered almonds and salted caramel drive the palate toward hints of leathery tobacco and allspice-heavy apple cider cut with those sour cherries.
Finish: Brandied cherries and dark chocolate round out the finish with a light sense of oak, tobacco, and winter spice.
Initial Thoughts:
This was perfectly fine and standard.
Taste 17
Zach Johnston
Tasting Notes:
Nose: Graham Crackers dipped in honey drive the nose toward mulled wine cut with orange and plenty of winter spice next to a touch of old oak and barrelhouse.
Palate: The palate is rich and hints at dried red fruit and citrus rinds next to salted caramel, winter spices, and creamy vanilla.
Finish: The end leans into woody tobacco, old leather, and more of that salted caramel with a hint of dried red fruit and orchard fruits.
Initial Thoughts:
This was better than standard with a decent depth.
Taste 18
Zach Johnston
Tasting Notes:
Nose: Wow, this is a cinnamon bomb on the nose with a sense of candied ginger, dark cherry, and cherry bark.
Palate: More cinnamon dominates the palate with a light sense of that cherry just kissed by vanilla with a sandalwood vibe.
Finish: A hint of dry corn husk peaks in at the finish with more sharp cinnamon and cherry.
Initial Thoughts:
This was very one-note.
Taste 19
Zach Johnston
Tasting Notes:
Nose: Dark chocolate oranges and plum jam lead on the palate with a note of cherry rootbeer and soft sweet grains in a porridge with butter and brown sugar.
Palate: The orange overtakes the chocolate on the palate as mocha lattes and cherry pie drive the taste toward a moment of bright red berries dipped in salted chocolate.
Finish: Figs swimming in cinnamon-laced orange syrup arrive on the finish with a marmalade vibe next to dry tobacco in an old oak box.
Initial Thoughts:
This was pretty nice overall.
Taste 20
Zach Johnston
Tasting Notes:
Nose: Honeyed Graham Crackers drive the nose toward floral honey, a hint of roasting herbs, rich salted caramel, and vanilla buttercream.
Palate: Apple pie filling with walnuts and plenty of baking spice drives the palate toward soft senses of oak, orange zest, and vanilla pods with a hint of oak stave and tobacco.
Finish: The oak attaches to orange rinds, nutshells, and winter spice barks as the finish leans into vanilla-laced tobacco with a light sense of apricot jam over buttermilk biscuits and butter.
Initial Thoughts:
This is another one that’s nice enough, though a little light on the finish.
Part 2 — The Fall Bourbon Ranking
Zach Johnston
20. Breakwater Bourbon Whiskey Jetty x Bluebird — Taste 18
This new whiskey from Bluebird is a collaboration with Jetty. The bourbon batch was created to highlight moments of “smoked bourbon that captures the flavors of coastal adventure.”
Bottom Line:
This was a cinnamon and sandalwood bomb, making it very one note. I’d give this one a skip.
19. Daviess County Limited Edition Kentucky Straight Bourbon Whiskey Finished in Medium Toasted American Oak Barrels — Taste 15
The 2023 release of Lux Row Distillers’ new Toasted Barrel Finish Series is a follow-up to last year’s inaugural run. The whiskey in the bottle is a blend of rye and wheated bourbons that aged at least four years. Once vatted, those whiskeys are re-filled into lightly toasted new oak for a final maturation. Once just right, the whiskey is proofed down and bottled (only 18,000 bottles were shipped).
Bottom Line:
This was perfectly serviceable bourbon. It wasn’t exciting or attention-grabbing on this panel though. That all said, I can see this making a good cocktail whiskey to have on your bar cart.
18. 2XO Oak Series American Oak Kentucky Straight Bourbon Whiskey — Taste 3
2XO is Dixon Dedman’s (formerly Kentucky Owl) new blended bourbon project. The whiskey in this bottle is medium-rye mash bourbon that’s aged in extra oak after a long maturation and batching. Once batched, the whiskey is cut to proof and bottled.
Bottom Line:
This is a good standard bourbon. Use it for cocktails or highballs.
17. High Wire Distilling Co. Jimmy Red Straight Bourbon Whiskey Bottled in Bond — Taste 1
This bottled and bond release celebrates the 10th anniversary of High Wire out in South Carolina. The Jimmy Red corn bourbon is made with Jimmy Red corn grown and harvested by the Plumfield Farm in Darlington, SC from a single harvest before the corn is mashed, distilled, aged, and batched from a single distilling season. Once batched, the whiskey is proofed with local water to bottled-in-bond proof and bottled as-is.
Bottom Line:
This was a good crafty bourbon with a very unique taste. If you’re looking for something completely different in your bourbon glass, give this a try.
16. Hinterhaus Distilling Calaveras Cask Strength Single Barrel Reserve Straight Bourbon Whiskey Finished in Wine Barrels — Taste 19
Hinterhaus out in Colorado finished their bourbon in Calaveras wine casks high up in the Sierra Mountains. The local wine casks rested above 4,000 feet until just right. Then they were batched, the whiskey was proofed and then bottled otherwise as-is.
Bottom Line:
This too was a perfectly fine whiskey. I’d use it for cocktails more than a sipper though. I can see this making a nice Manhattan.
15. Boss Molly Straight Bourbon Whiskey Finished with Toasted Brandy Staves — Taste 16
This new whiskey from Tennessee is made by three women celebrating an old ranching term for “stubborn female mule”. The actual whiskey in the bottle is North Carolina wheated bourbon that’s aged four years before being re-barrelled into toasted brandy oak. Once just the right, the whiskey is batched, proofed, and bottled in Tennessee.
Bottom Line:
This had a nice sour cherry note that helped it stand out. Beyond that, it’s pretty average cocktail-base bourbon. Try it in an old fashioned.
14. FEW Spirits Alice in Chains “All Secrets Known” Bourbon Whiskey Finished in Tequila Barrels — Taste 9
FEW Spirits just dropped their second Alice in Chains collab and it’s a doozy. The whiskey in the bottle is made with FEW’s award-winning bourbon that’s been re-barreled into ex-tequila casks for another six months of maturation. Those barrels were batched and then the whiskey was just kissed with local water before bottling. Finally, a special label was created by creative artist Justin Helton, who worked with the band on the artwork.
Bottom Line:
This was another good bourbon but had little flare or excitement. I can see this working wonders as a cocktail base for whiskey-forward cocktails and maybe as a sipper over a lot of ice in a pinch.
13. Forbidden Small Batch Bourbon Whiskey — Taste 20
This new brand from famed Master Distiller Marianne Eaves is her own creation, started at Castle & Key when she was the Master Distiller there, and carried over to contract distilling with Bardstown Bourbon Company. The whiskey in the bottle is made from 73% white corn, 10% white wheat, and 17% malted barley. After almost five years, the whiskey was batched and proofed and then bottled at Bardstown Bourbon Company.
Bottom Line:
This was a good bourbon overall but had a very light finish. You can fix that easily by building this into a cocktail. I can also see this getting much bolder as it continues to age in the barrel. So I’m looking forward to the next editions of this one.
12. Barrell Foundation Bourbon Aged 5 Years A Blend of Straight Bourbon Whiskeys — Taste 14
Barrell Craft Spirits has cornered the market on cask-strength single barrels and batched blends of bourbon, rye, and American whiskey. Now, they’re finally releasing a non-cask-strength bourbon for the masses. This whiskey is a batch of bourbons from Kentucky, Indiana, Tennessee, and Maryland that is proofed down to 100-proof.
Bottom Line:
This was pretty nice overall. I would use this for cocktails mostly but I can see sipping this over a big rock when I didn’t want to feel like I was doing homework with each sip of whiskey.
11. Sweetens Cove Kennessee Kentucky & Tennessee Bourbon Whiskeys Finished with Toasted Sugar Maple Wood — Taste 17
Master Blender Marianne Eaves is back with a new batch of Kennessee, which blends Tennessee and Kentucky whiskey for Peyton Manning’s whiskey brand. Once batched, the whiskey goes in the bottle at near-cask strength.
Bottom Line:
This was another nice whiskey overall. Again, this feels more like a building block for a cocktail but can work as a sipper perfectly well. Obviously, if you’re looking for a Monday Night Football pour, this is it.
10. Watershed Distillery Fall Finishing Series Straight Bourbon Whiskey Finished in Apple Brandy Barrels Aged 6 Years Barrel Strength — Taste 12
This Ohio whiskey is all about batching and finishing. The bourbon was re-filled into American oak that held apple brandy for years. After six total years of aging, the whiskey was batched and then bottled 100% as-is at cask strength.
Bottom Line:
This is where we get into the sippers. This was deep and nuanced enough to really deliver a full sipping experience. I’d try it over a big rock first and then maybe mix it into some whiskey-forward cocktails next.
9. Copper Crow 1560 Bourbon Whiskey Single Barrel Aged 4 Years — Taste 10
Copper Crow is from Indigenous distillers up in Wisconsin. The whiskey is made from a 70% corn mash bill and aged in new American white oak for four years. Those barrels are small batched and then the whiskey is cut with water from the local Lake Superior aquifer.
Bottom Line:
This was a classic standard bourbon. It felt like a really good utility bourbon that you can sip neat, mix, and pour over rocks any ol’ day of the week and be pretty happy about it.
8. Copper & Cask Straight Bourbon Whiskey Small Batch Series #001 — Taste 4
Copper & Cask is an independent bottler. The whiskey they put in this bottle was from 13 handpicked barrels of classic MGP bourbon. The 8-year-old barrels were batched by Copper & Cask and then bottled 100% as-is at barrel strength.
Bottom Line:
This is a fine sipping whiskey. It’ll shine brightest over a big ice cube and sipped slowly.
7. Woodford Reserve Distillery Series Toasted Oak Four Grain — Taste 7
The latest Distillery Series release from Woodford is Master Distiller Elizabeth McCall’s creation. The whiskey in the bottle is a bourbon-heavy blend of Woodford’s bourbon, rye, wheat, and malt whiskeys (think of it like a four-grain bourbon). Each of those whiskeys was aged in classic new oak and then re-barrelled into heavily toasted oak barrels before batching, proofing, and bottling.
Bottom Line:
This had a lovely creamy demeanor that really helped it stand out on this panel. Overall, this is a very easy-going sipper that delivers beyond the ordinary.
6. Russell’s Reserve Single Rickhouse “Camp Nelson F” Kentucky Straight Bourbon Whiskey — Taste 11
The second release of Wild Turkey’s Russell’s Reserve Single Rickhouse Collection has arrived. This time all of the barrels for this batch came from the Camp Nelson campus, specifically the center cut (floors four and five out of seven) barrels from Rickhouse F. Once batched, the whiskey went into the bottle at barrel strength.
Bottom Line:
Where the first release was a dessert bomb, this whiskey is a dry and quintessential cherry-spiced Wild Turkey product. If you’re even remotely a Turkey fan, then this is a must-have as it’s the perfect Wild Turkey in a bottle.
This new batch from indy-darling Thirteenth Colony is a batch of whiskey that’s finished with toasted maple wood. Once batched, the whiskey was bottled 100% as-is at cask strength.
Bottom Line:
This is just a really nice sipper. Pour this over a big rock and let it take you on a journey.
4. Penelope A Blend of Straight Bourbon Whiskeys Barrel Strength — Taste 13
This is Penelope’s signature four-grain barrel-strength bourbon (with a higher wheat component than rye). The whiskey in the bottle is MGP juice that’s four to six years old before batching and bottling 100% as-is (no proofing or chill filtering here, folks).
Bottom Line:
This is a damn near-perfect sipper. It truly takes you on a textural and flavor journey through the greatest hits of bourbon and beyond. Take it slow and this one will reward you. Also, don’t be afraid to add a little water or an ice cube to let it bloom in the glass, revealing more creamy undertones.
3. King of Kentucky Kentucky Straight Bourbon Whiskey Single Barrel Sixth Edition — Taste 6
2023’s King of Kentucky from Brown-Forman in Louisville, Kentucky is a 16-year-old masterpiece. The batch this year was pulled from 51 barrels all filled on July 19th, 2007. Those barrels were left alone all these years in Warehouse G in the Louisville Brown-Forman Distillery. Once batched, the whiskey went into the bottle 100% as-is at cask strength, yielding only 3,800 bottles.
Bottom Line:
This is a masterpiece. It is a tad warm, obviously. So I’d pour this over one big rock and let it take me away. It’ll be a rollercoaster of flavors and warmth but 100% worth the ride.
This is Buffalo Trace’s classic wheated bourbon. This year’s Weller BTAC was distilled back in the spring of 2011 and left to rest in warehouses C, L, M, and N for 12 long years. Those barrels were batched and this whiskey was bottled 100% as-is at cask strength.
Bottom Line:
This is as close to a perfect bourbon as you can get. It’s diverse yet nostalgic. It’s so deeply hewn and just keeps giving you flavor notes on the nose, palate, and finish. Take it slow with this one and enjoy the long and lush ride.
1. Eagle Rare Kentucky Straight Bourbon Whiskey 17 Years Old (BTAC 2023) — Taste 8
This year’s Eagle Rare ended up being 19 years and three months old (the “17 Years” on the label denotes the youngest barrels used for the brand overall). This year’s release was distilled and barreled back in the spring of 2004 and then left to rest all those years around the Buffalo Trace campuses in warehouses C, I, K, M, and Q. Once the barrels were batched, the whiskey was proofed and bottled as-is otherwise.
Bottom Line:
This is a perfect bourbon. It’s endlessly deep and nuanced yet still 100% approachable from the instant you smell it and taste it. This is the nectar of the “bourbon” gods.
Part 3 — Final Thoughts on the Fall Bourbons
Zach Johnston
Yes, yes, I know. The most expensive and beloved bottles won this blind taste test. But those bottles are leagues above most of the rest of this list. That said, there are very affordable and widely-availible bottles in the top 10 of this panel that are 100% worth getting your hands on, especially the Penelope bottle.
Still, nothing really comes close to the top three on this list. Those are the bourbons you need in your life this fall — even if it’s just a pour at your favorite whiskey bar.
Thanks to Winnie Pooh accidentally terrifying a class full of fourth graders in the new horror film, Winnie the Pooh: Blood and Honey, the question on everyone’s mind is when can we expect a field day on more beloved characters as they enter the public domain. Pretty soon, actually!
Tigger has already been added to the Blood and Honey sequel thanks to his copyright expiring in 2024, but he’s not the only Disney character on the menu. In what will surely be a maelstrom of legal actions, Mickey Mouse will also enter the public domain next year. John Oliver already had some fun with this topic during an April episode of Last Week Tonight, but he also made sure to prepare everyone to get their pants sued off due to the very specific nature of Mickey’s entry into the public domain.
Only the Steamboat Willie version of Mickey will be available and Disney will no doubt try to find ways to protect its most beloved trademark.
“Basically, they may argue that this early Mickey’s image is so closely associated with their company that people automatically assume that any image of him was produced or authorized by them and still take legal action.” Oliver continued, “The fact is anyone wanting to use the Steamboat Willie Mickey Mouse will probably still be taking a risk.”
Fast Company also made it a point to highlight that while hugely popular characters will be entering the public domain, there will be restrictions as to how they can be used. Take, for example, Superman who will hit the public domain in 2033. At least, the original Action Comics version will:
Were I to make my own Superman movie in 2033, my Superman wouldn’t be allowed to fly, as Grunge notes. Why? Because the Superman of Action Comics in 1938 didn’t process the power of flight—he could merely “leap tall buildings in a single bound.” If I had Superman fly in my 2033 film, Warner Bros. would have a valid case against me since DC Comics gifted Superman flight power later in the character’s mythology—and they would still own the copyright over that version of Superman, since 95 years hasn’t passed since Superman was granted flight. Also, the iconic “S” chest emblem on Superman’s 1938 costume looked different than in later years. My film’s version of Superman’s costume would need to look nearly identical to his costume in Action Comics #1 and not as he looks in comic books today or in Warner Bros. movies.
So, yes, these characters will be available for use, but with caveats. That said, Winnie the Pooh is already out here murdering people, so are there still plenty of creative opportunities in the mix.
Here’s a list of popular characters that will hit the public domain within the next few years, and our eyes definitely went wide at the names available in the 2030s:
Mickey Mouse (2024)
Tigger (2024)
Pluto (2025)
Donald Duck (2029)
Superman (2033)
James Bond (2034)
Batman (2034)
Shazam (2034)
The Flash — Jay Garrick version (2035)
Captain America (2036)
Aquaman (2036)
Wonder Woman (2036)
And here’s a list of books on their way to the public domain:
Little House on the Prairie (2027) Murder on the Orient Express (2029) Gone With the Wind (2031) The Hobbit (2033) The Sword in the Stone (2033) The Grapes of Wrath (2034)
In case you aren’t watching The Golden Bachelor, also known as the best show on television, let’s catch you up to speed: Gerry, the 72-year-old bachelor, is looking for love and has been presented with a group of 22 women (all over the age of 60) who he will date and then hopefully find The One after playing a tough game of pickleball.
Having older women on the show has been refreshing: they all talk about their careers and families with pride and accomplishment. It makes these contestants feel like people with lives, not wannabe influencers. On the other hand, they have real-life responsibilities off the show. Imagine if your mom said she couldn’t come to your wedding because she had to go compete for a man on national television? It’s not a problem many face. But Sandra’s daughter did!
Sandra, the 75-year-old contestant from Georgia, actually missed her daughter’s wedding to hang out with Gerry and his many dates. Sandra told Gerry this, who was “flattered” that Sandra chose to pursue love instead of dancing to “Sweet Caroline” with the rest of her family. Sandra said it was a choice she had discussed with he daughter earlier. She explained, “She said, ‘Mom, I’ve got my guy. I want you to go get yours.’” Sandra is trying harder than most to get Gery’s attention. She even had ice cream despite being lactose intolerant. If that’s not love what is?
Before it got too cheesy (it’s ABC, not The CW, mind you), the two were able to FaceTime with Sandra’s daughter, but not before struggling to even use an iPhone. “I think you hit this phone thingie?” Sandra asked Gerry, who was similarly clueless.
Luckily, Sandra will make it another week since she received a rose. Maybe her wedding to Gerry will be next, and her daughter can skip it to go compete on Lingo.
Nothing feeds a table full of family and friends like a whole smoked brisket. But wow, does that sound daunting. Slow-smoking a brisket feels like something you should leave to the pros. That’s getting less and less true every day as pellet smokers and off-set smokers get increasingly common in backyards around the country. But just because you have a smoker in your backyard doesn’t mean that you’ll nail a brisket. Let us help you with that.
Below, I’m breaking down how to easily smoke a brisket for 24 hours. 24-hours sounds like a lot. But trust me, this recipe is a lot of downtime with a very fast prep. And then when your family and/or crew gather around the kitchen table, they will be wowed and in love with every single bite of this sweet-savory treat.
Before we dive in, let’s get a few details out of the way. I’m using a pellet smoker. It’s by far the easiest way to get this done as it’ll keep your temp exactly right for the whole cook. You’re also going to have to invest in a grill thermometer to keep an eye on the internal temp of the meat — this is crucial.
Then there’s trimming the brisket. We’ve all probably seen the big bags of whole brisket in the grocery store for $50-$75. Those have to be trimmed before you cook. I’ll address this below. But just to be clear, I’m talking about smoking a full brisket — the point (the fatty layered end) and the flat (the flat end without layers of fat) — and that will need trimming. If you’re getting your brisket from a butcher, they will trim it for you.
Next, there’s seasoning. I like to use old-school Kosher salt and freshly cracked black pepper. It seasons the meat well and ends up with an amazing bark at the end. If you want to go more bold, there are a gazillion seasoning blends out there.
Lastly, you’ll need patience. Don’t rush. This is a set-it-and-forget-it recipe. But don’t let the stall (this is where the brisket will sit at around 160F for hours on end) worry you. Let it ride. You’ll get there. Plus, the stall is where the magic happens and the fats turn into something more, and good bark is created.
Is it worth the time? When you’re cooking for people you truly care about it sure is!
Of course, I also understand that this recipe requires a pretty big piece of equipment to be at your disposal. If you’re looking to cook a brisket in your oven, we have you covered with that recipe right here. Okay, let’s get smoking!
Check Out These Other Recipes From Flavored For You:
Preheat your off-set smoker to 200F for at least an hour before you’re ready to start your cook. You need to get a good and even internal heat.
Remove the brisket from the fridge and remove it from its bag. Use paper towels to soak up any excess moisture. Always trim while the meat is fridge-cold to have an easier and more even experience.
Using a trimming knife, work around the brisket and remove sinew, silver skin, excess fat, and the edges — rounding it off. This video is a great visual guide (and what I use to this day). Save your trimmings and grind them into burger patties!
Once trimmed, generously salt the whole brisket — make sure to hit the sides too. Then freshly crack black pepper on all sides of the brisket. How much? Until you’re really tired of cranking that pepper mill.
Let the brisket rest at room temp for at least 30 minutes to let the seasoning set. (Your smoker should still be warming up anyway)
Place the thermometer probe into the meaty part of the point of the brisket.
Place the brisket fat cap up in the center of your smoker. Close the lid and let it ride.
Make sure to refill your pellets or fire as needed to maintain a 200F cook (mine needs to be topped up every six hours or so).
Once the brisket hits 175F internal (15-17 hours later), turn the temp on your smoker up to 225F and continue to cook.
About 4 hours later, the internal temp should hit 203F on the brisket. Remove the brisket from the heat and wrap it in a layer of wax-free butcher paper so that the fat cap is still facing up (if you use foil, you’ll steam the brisket and the bark will get mushy). Place the wrapped brisket in a cooler and let sit for at least 2 hours (up to 4 hours).
Serve by separating the point from the flat. Slice the flat against the grain. Remove the burnt ends from the point and cube them. Lastly, turn the point and slice against the grain. Make sure to pour any excess fatty juices from the paper over the brisket.
Bottom Line:
This is fantastic brisket. It’s right where you want it tender-wise. You can cut the meat with a butter knife easily but it’s not mushy at all. When you pick up a slice of the point, do this test: Pull the slice gently like you’re stretching out a piece of, say, gum. The slice should just stay together — it’s called the “accordion test” in BBQ judging circles. The edges might break off a bit in flakes — that’s okay and kind of ideal. This brisket hits that point perfectly.
The seasoning is everything you want — savory and peppery with a good fattiness. The bark is amazing. The burnt ends are unctuous and darkly seasoned.
And it’s just so juicy. Scroll down and look at how juicy that middle cut of the brisket is. It’s fantastic.
When you are a child who has been abused by people who are supposed to protect you, how do you feel safe?
That question is the heart of Bikers Against Child Abuse International (B.A.C.A.), an organization dedicated to creating “a safer environment for abused children.” With specific training and extensive security checks, the frequently big and burly members of B.A.C.A. serve as protectors of chid abuse survivors, giving vulnerable children people to call on when they feel scared, and even showing up in court when a child asks them to.
In short, they become an abused child’s “biker family,” and they let the child—and everyone else—know that no one messes with their family.
As the B.A.C.A. mission statement says:
“We exist as a body of Bikers to empower children to not feel afraid of the world in which they live. We stand ready to lend support to our wounded friends by involving them with an established, united organization. We work in conjunction with local and state officials who are already in place to protect children. We desire to send a clear message to all involved with the abused child that this child is part of our organization, and that we are prepared to lend our physical and emotional support to them by affiliation, and our physical presence. We stand at the ready to shield these children from further abuse. We do not condone the use of violence or physical force in any manner, however, if circumstances arise such that we are the only obstacle preventing a child from further abuse, we stand ready to be that obstacle.”
B.A.C.A. members do whatever they can to make abused kids feel safe, which is huge for children who have been hurt, especially by the adults who are supposed to love and protect them.
First, they set up an initial ride to welcome a child into the biker family. Kids are offered a vest and a patch, which they have the option of accepting or not—there’s never pressure put on a child. They take a photograph with the child, which the child keeps to remind them that they have family to call on whenever they feel afraid. They serve as escorts when kids feel frightened to go somewhere. They show up at court hearings to help kids feel less intimidated. They come to kids’ houses when called to help support the family or serve as a deterrent for further abuse.
Though B.A.C.A. absolutely does not physically confront perpetrators, simply their presence provides the message that a child has a band of protectors behind them. Watch these bikers in action:
2019 Bikers Against Child Abuse International informational video. Visit www.bacaworld.org or find us on Facebook – Bikers Against Child Abuse International
And check out the B.A.C.A creed to see how dedicated these folks are to this work:
“I am a Member of Bikers Against Child Abuse. The die has been cast. The decision has been made. I have stepped over the line. I won’t look back, let up, slow down, back away, or be still.
My past has prepared me, my present makes sense, and my future is secure. I’m finished and done with low living, sight walking, small planning, smooth knees, colorless dreams, tamed visions, mundane talking, cheap giving, and dwarfed goals.
I no longer need pre-eminence, prosperity, position, promotions, plaudits, or popularity. I don’t have to be right, first, tops, recognized, praised, regarded, or rewarded. I now live by the faith in my works, and lean on the strength of my brothers and sisters. I love with patience, live by prayer, and labor with power.
My fate is set, my gait is fast, my goal is the ultimate safety of children. My road is narrow, my way is rough, my companions are tried and true, my Guide is reliable, my mission is clear. I cannot be bought, compromised, detoured, lured away, turned back, deluded, or delayed. I will not flinch in the face of sacrifice, hesitate in the presence of adversity, negotiate at the table of the enemy, ponder at the pool of popularity, or meander in the maze of mediocrity.
I won’t give up, shut up, let up, until I have stayed up, stored up, prayed up, paid up, and showed up for all wounded children. I must go until I drop, ride until I give out, and work till He stops me. And when He comes for His own, He will have no problem recognizing me, for He will see my B.A.C.A. backpatch and know that I am one of His. I am a Member of Bikers Against Child Abuse, and this is my creed.”
Six years ago, a high school student named Christopher Justice eloquently explained the multiple problems with flying the Confederate flag. A video clip of Justice’s truth bomb has made the viral rounds a few times since then, and here it is once again getting the attention it deserves.
Justice doesn’t just explain why the flag is seen as a symbol of racism. He also explains the history of when the flag originated and why flying a Confederate flag makes no sense for people who claim to be loyal Americans.
This high school student, Christopher Justice, does a great job at explaining the Confederate flag and its problems.pic.twitter.com/CcOXHCB8GQ
But that clip, as great as it is, is a small part of the whole story. Knowing how the discussion came about and seeing the full debate in context is even more impressive.
In 2015, a student at Shawnee Mission East High School outside of Kansas City came up with the idea to have student journalists document students engaging in open discussions about various topics. In support of this idea, history teacher David Muhammad helped arrange a debate about the use of the Confederate flag in American society in his classroom.
According to the Shawnee Mission Post, Muhammad had prepared a basic outline and some basic guiding questions for the discussion, but mainly let the students debate freely. And the result was one of the most interesting debates about the Confederate flag you’ll ever see—one that both reflects the perspectives in American society at large and serves as an example of how to hold a respectful conversation on a controversial topic.
The full discussion is definitely worth a watch. Justice had quite a few Confederacy defenders to contend with, and he skillfully responded to each point with facts and logic. Other students also chimed in, and the discussion is wildly familiar to anyone who has engaged in debate on this topic. For his part, Mr. Muhammad did an excellent job of guiding the students through the debate.
“I had Chris in class, so I knew he was super intelligent and that he read a lot,” Muhammad told the Shawnee Mission Post in 2018. “But that really came out of left-field. He was never out there very much socially, so I didn’t expect for him to want to speak in front of a crowd like that.”
(In case you’re wondering, according to LinkedIn, Christopher Justice is now studying political science at Wichita State University after switching his major from sports management. David Muhammad is now Dean of Students at Pembroke Middle School and also serves as a Diversity Consultant.)
Thanks, SM East, for documenting and sharing such a great discussion.
There are few things that feel more awful than being stranded at the altar by your spouse-to-be. That’s why people are cheering on Kayley Stead, 27, from the U.K. for turning a day of extreme disappointment into a party for her friends, family and most importantly, herself.
According to a report in The Metro, on Thursday, September 15, Stead woke up in an Airbnb with her bridemaids, having no idea that her fiance, Kallum Norton, 24, had run off early that morning. The word got to Stead’s bridesmaids at around 7 a.m. the day of the wedding.
“[A groomsman] called one of the maids of honor to explain that the groom had ‘gone.’ We were told he had left the caravan they were staying at in Oxwich Bay (the venue) at 12:30 a.m. to visit his family, who were staying in another caravan nearby and hadn’t returned. When they woke in the morning, he was not there and his car had gone,” Jordie Cullen wrote on a GoFundMe page.
u201cDevastated bride goes ahead with party after groom stood her up on their wedding day ud83dudc4fnn[THREAD] ud83euddf5u201d
— Manchester News MEN (@Manchester News MEN) 1664276377
Stead spoke with the groom at 4 p.m. the previous day, but they stayed the night with their respective parties to save some mystery before the big day. “The groom and I had already agreed not to speak the night before the wedding anyway, so I didn’t know what was happening on his end, I didn’t have a clue,” Stead told The Metro.
Stead was in absolute shock after hearing the news. She had paid for nearly the entire wedding herself, using up all of her life savings on the £12,000 ($13,000) affair. “As a joke, the videographer said ‘Why don’t you carry on, girls? You’ve spent all this money, you’re not getting it back, all your guests are there, why don’t you just go?’” Stead told The Metro.
So, she did just that. Stead decided that the wedding would go on without her fiance.
u201cKayley Stead made the brave decision to carry on with the celebrations without her partner of four years Kallum Norton after he ditched her before the ceremonynnhttps://t.co/BoBM7KUSOhu201d
“That’s when I was like, I’m going to do it,” she said. “I’d spent all this money, I’d been looking forward to the food, a dance with my dad, spending time with my family, so why not?”
Stead, her friends, family and even the groomsmen didn’t let things go to waste and they enjoyed her wedding entrance, food, speeches, dances and even posed for photos. “I didn’t want to remember the day as complete sadness,” she said.
“She was the most beautiful bride we had ever seen,” Cullen added.
The good news is that after the party, Cullen set up a GoFundMe page to help Stead recoup her losses and it has already reached its goal of £10,000 ($10,830). Almost two weeks after the event, Stead still doesn’t know why she was stood her up on her wedding day.
u201c”There were so many special moments, like my wedding entrance, the sparkler walk, the first dance and punching the wedding cake, so there was still happiness in the day. I’d spent all this money.” – Kayley Steadu201d
The Sun caught up with Norton and he refused to apologize. The only thing he had to say was, “I don’t want to talk about the article.”
While it’s terrible that Stead was stood up on her wedding day, she should be applauded for making the best of the worst day ever. It’s also wonderful that her bridesmaids and family stood by her side and supported her as she dealt with a serious blow. Let’s hope she finds someone better soon. It shouldn’t be too hard—standing someone up at the altar and then not even explaining yourself is a pretty low move.
This article originally appeared on 09.29.22
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