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Episode 129 January 18, 2021 · 19:48
129. Penelope Barrel Strength Bourbon

129. Penelope Barrel Strength Bourbon

Jim & Mike taste Penelope Barrel Strength four-grain bourbon by the fire — Pop Rocks, strawberries, cinnamon spice, and a snowy night at the Bend Farm.

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Tasting Notes

Show Notes

Jim Shannon and Mike Hyatt settle in beside a crackling fire at the Bend Farm, snow falling outside, for a cozy winter tasting session. Before a special live-music recording later in the evening with Taylor'sville artist Josh Bogard and the Dirty South, the two hosts uncork a bottle sent over by the folks at Penelope Bourbon — a barrel-strength, un-chill-filtered four-grain whiskey sourced from MGP in Indiana and bottled in Kentucky. It is the kind of night that reminds both hosts exactly why they fell in love with bourbon in the first place.

On the Tasting Mat:

  • Penelope Barrel Strength Four-Grain Bourbon: A barrel-strength, un-chill-filtered four-grain bourbon (blending a weeted mash and a rye mash alongside corn and malted barley) sourced from MGP, Indiana and bottled in Kentucky at approximately 3–4 years of age. The nose is rich and sweet with a syrupy, almost fruit-forward character — evoking fresh strawberries and subtle floral notes with a whisper of vanilla, reminiscent of a Four Roses profile. On the palate it opens with a pronounced sweetness before unleashing a lively Pop Rocks–style tingle across the tongue with a hint of cinnamon spice, finishing with a light touch of black pepper and a medium-to-long warm finish. Available at Total Wine for $58.99. (00:03:56)

The guys wrap up the review with enthusiasm and turn their attention to what lies ahead — a live-session recording with local musician Josh Bogard, two Kentucky weeded whiskeys, and the kind of good-natured bourbon conversation that has defined The Bourbon Road since episode one. If Penelope Barrel Strength is any indication of where this young New Jersey–based brand is headed, listeners would do well to grab a bottle before word really gets out.

Full Transcript

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