Broad Branch Returns + The Intro of Calico House

“This is exactly why we travel around the country, and we buy random bottles of whiskey, and we try to find interesting things because every once in awhile when you think you’ve tried everything, you come across something like Broad Branch…Probably my favorite distillery right now.”  - TJ/Brewzle

We'd have to agree. When we first introduced Broad Branch to the site in July we were blown away by the quality of their whiskey. Their offerings didn't last long on our site, and we had lots of folks asking for them to re-appear after their great experience with the brand at Brewzle's Whiskey Fest this year. We have a small re-stock of their Big Winston Bourbon and a variety of expressions of their Rye Fidelity, including several hazmat expressions and their super delicious cask strength rye. I recently featured this in a video on Four of My Favorite Ryes Right Now, as well as a substitute for Tanyard Hill Rye. With only a small quantity available for most of these, we don't expect them to last long.

Next up, we are always looking for new and exciting producers, especially those who chase the same qualities we value here at Seelbach's. That is why we were excited to be introduced to Calico House. Calico House is an independent bottler focused on uncovering unique production stories, often the harder narratives that usually stay behind the scenes, and presenting them in bottles that encourage both exploration and education.

We begin with a familiar name to Seelbach's but a whiskey unlike anything we have featured from them before. The team at Dancing Goat distilled this high rye bourbon on 1/28/21 and filled it into a 36-month-cured virgin French oak barrel made from 100-year-old trees. The goal was to see what truly exceptional oak could bring to a young, energetic spirit. We fell in love when we tasted it. Water was added at 70 ml per day until the bourbon reached a balanced point between power and elegance.
 
The nose is deep yet contained, with creamy notes of orange peel, French vanilla coffee creamer, dusty caramel, and sweet brown-sugar-coated oak.
 
The palate is buttery and rich, tucking the usual French oak spice beneath layers of vanilla custard, cherry pie filling, and cinnamon sugar.
 
The finish carries lasting notes of torched citrus and pepper before settling into fresh cherry pie, fig jam, and sweet oak.
 
Next is a new-to-us producer, Black Frost Distillery in Minnesota. We immediately connected with their technique and approach. Black Frost is run by a sixth-generation farmer and a sixth-generation brewer. Every ingredient in their bourbon, including the grain, water, yeast, and even the wood for their barrels, is sourced from within 180 miles of the distillery. This wheated bourbon was made using an ambient-temperature open-top fermentation that ran for seven days.
 
The nose has a slightly perfumed mix of fresh wood, caramel, and sweet mint, with a touch of leather.
 
The palate opens with spiced chocolate ganache, followed by waves of vanilla, pepper, and cinnamon. It is not overly fruity, but there are subtle notes of fig and date blended into its chocolate-forward style.
 
Touches of charred oak carry into the finish, which is dry and spiced, yet still soft at 109 proof, with enough sweetness to keep everything in balance.