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Old Fitzgerald as originally, since 1870, produced for private clubs in the south, run by John E. Fitzgerald, a ship and steel magnate from Frankfort, Kentucky. But it was already available in Europe by 1900, due to its popularity. Until 1913 it was created in a pot still. During Prohibition, ‘Old Fitz’ was allowed to continue his production, albeit for medicinal purposes. Fitz replaced the rye with wheat in his mash bill. Today, it is a product of Heaving Hill and matured for 12 years.
The nose is juicy and reminds me of summer, with vanilla custard, mandarins, cinnamon, gingerbread and toffee. Very aromatic and inviting.
Quite creamy and mouthcoating. The oak stays low and leaves the vanilla and the fruit to do all the preliminary work. Brown sugar joins in. As does banana. Why, this is becoming tropical! Slowly but surely, the spices let their voices be heard. It comes in waves, really. I get cinnamon and ginger, but also a bit of pepper. Very drinkable and very complex.
The finish is not as long as I would have hoped, but a nice conclusion to this complex, sweet and utterly quaffable bourbon.