This sample came to me from @jasonhambrey. The OBSK recipe is the same high-rye mashbill as the usual Single Barrel, but with the "slight spice" yeast strain. It matured in Barrel No. 37-1M in Warehouse DN for 11 years and 3 months.
The colour is a dark caramel. On the nose we have really big cigar box with tons of wood smoke, chili powder, sticky toffee pudding and crushed mint. Chocolate. Liquorice nibs. Cherry pie filling. A nice blast of bourbon spices and powerful oak. Water brings out pine and leafy earth. Alluring.
On the palate the spices take a back seat to massive fruit: apple skins, cherries, raspberries and a touch of papaya. Furniture polish. More wood smoke. Something metallic, but not unpleasant. Fruitier and spicier with water. Delicious.
The long finish brings out more tobacco with spice and anise. More power than the standard FR SB I just reviewed, but still fascinating with strength and complexity. I don't know the provenance of this sample but if you can find it based on the barrel information, look forward to a robust and invigorating dram.