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Old Forester 1920 Prohibition Style Bourbon

Teeth gripping Bourbon

2 590

mReview by @masterj

26th Jan 2017


  • Nose
  • Taste
  • Finish
  • Balance
  • Overall

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Distribution of ratings for this: user

  • Brand: Old Forester
  • ABV: 57.5%

I'm a big fan of Bourbon and this particular bottle has been recommended to met by several pals. So I managed to find a bottle, and here are my thoughts on this Whiskey. Note: this is the first pour of the bottle.

Nose: Beer mash, sweet corn, butter, faint hints of red apple & cinnamon, freshly cut lumber, sawdust, rubber, pickle juice, soft undertones of milk chocolate, and just a general vibrancy and fruitiness(black cherry) to this. To my surprise, there's no alcohol nipping away at your sense of smell for the ABV this is packing. You really have to take your time with this one to get the full experience. Initially I just nosed it for a good 15min. Smells like quality! Let's see if it tastes like it too.

Taste: I sipped this neat. Initially it's brash and in your face. A combination of sweet and spice with a strong tannic grip. No heat, just a sensation as if your teeth are being squeezed together. It's woody and fruity as well. Body comes of medium to big since its realy viscous, but you can't really tell initially since your senses are overwhelmed. Upon a second sip, the same experience. This time the sweetness is more separate upfront followed by the spice and tannins. Quality? If you like big powerful Bourbon, Yes!

Finish: Bitter wood, sweet corn, cherry, and saw dust. The sweetness and bitterness interplay here to give a pleasant finish. Did I mention it lasts? 5min later I still taste bitter wood.

This Old Forester 1920 is worth checking out if you like your Bourbon powerful and sweet. It's probably among the sweetest Bourbon's I've tasted. I can't stress that enough, you really have to have a sweet tooth for this one. If I had to compare this with an existing Bourbon I'd say this is similar in presentation to Weller 107 but with rye rather than the wheat.


MuddyFunster commented

Interesting you mention the pickle because I could really pick out the dill and mint of the rye even though it's only said to be 18%

6 years ago 0

Victor commented

@MuddyFunster, I never attribute mint to rye grain, but always to the yeast. You can see it clearly in Four Roses Bourbons in which two different bourbons with the same mashbill will have big mint with one yeast and no mint with another.

Dill flavour in rye-containing whiskey is an interesting case. I am not sure what to think there, whether it comes from rye grain sometimes, or usually or always from the yeast used, or from a combination of both.

6 years ago 0

MuddyFunster commented

Yes I get mint from BT and a couple of others, but never in a wheater, and in ryes it tends to be spearmint and menthol that I get with the dill. Never on its own like BT. The younger Willett MGP ryes were like spearmint mouthwash when I first nosed and tasted. Never had dill in a non-rye. I've always attributed the dill and pickle to the grain, but be curious to know what the source is.

6 years ago 0

masterj commented

@MuddyFunster I had no idea this way only 18% rye. You can really tell there's some in the mashbill. It's more prominent than in most bourbons. It's interesting that you mention Willett because I've also encountered that dill/pickle note on several Willett rye's.

6 years ago 2Who liked this?

MuddyFunster commented

Know one actually knows but it is presumed because that's the standard Old Forester mashbill.

6 years ago 0

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