Cigar Bourbons Are All The Buzz...

When you walk into Buzzard’s Roost, you quickly realize they do not just see barrels as storage vessels. They see them as tools. When our staff took a trip to Kentucky for barrel picks in July, we were struck by how intentional their approach is. Toasting and double oaking are not simply finishing techniques here. They are part of a larger toolbox Buzzard’s Roost uses to guide whiskey into entirely new directions.

That vision traces back to Jason Brauner, whose pulse on the bourbon industry began with the opening of Bourbon’s Bistro in the Clifton neighborhood in 2005. More than a decade later, alongside Judy Hollis Jones, that philosophy carried forward into Buzzard’s Roost. The idea was simple but bold: create a bourbon brand built around rethinking how oak can shape flavor.

To make that happen, they partnered with Independent Stave Company to develop proprietary barrels designed to act as more than vessels. They would be instruments. Every Buzzard’s Roost barrel starts with a Char #1, seasoned oak aged at least 18 months, paired with carefully designed toast profiles meant to unlock specific characteristics from the wood. Combined with secondary maturation and a willingness to experiment with double oaking, the result is a whiskey lineup that is as deliberate as it is distinctive.

These barrels were 2 of only 5 cigar barrels Buzzard’s Roost produced for all of 2025. Their cigar finishing sits at the upper limits of ISC’s toasting process, producing an intense, smoky profile complemented by big vanilla and confectionery notes. Importantly, this approach avoids the added spirit finishing seen in some other cigar whiskeys on the market. These barrels are meant to complement a cigar, not mimic one. Despite their shared trajectory, these two barrels could not be more different from one another.

Barrel #12585, sporting the 75% corn, 21% rye, 4% malted barley mashbill and coming in at 6.5 years old, stays much more sweet and fragrant overall. 
 
The nose is crisp and toasty, with fragrant smoke and spice. Think smoldering campfire embers layered with light caramel.
 
The palate is where this barrel really opens up. Caramel drizzle, warm incense-like spices, fresh brioche, and a plate full of French toast lead the way, with brighter top notes of ginger and clove dancing along the edges of the palate. Spiced brown sugar and a cola-like roundness keep everything grounded, supported by a medium-bodied mouthfeel.
 
The finish strikes a nice balance between sweet and spice, carrying forward warm toasted oak and plenty of brûléed maple.
 
Barrel #12604, sporting the 60% corn, 36% rye, 4% malted barley mashbill and now over 8 years old, stays much more deep and resonate overall. 
 
The nose is dark and weighty, opening with rich maple syrup, leather, and warm oak.
 
The palate turns richer and more savory, bringing layers of leather, dark fruit reduction, and sticky brown sugar glazed ham. The mouthfeel is robust and coating, sitting heavy on the palate with semi-sweet chocolate alongside generous tobacco and oak notes.
 
The finish keeps those spice notes present but more muted, allowing the whiskey to showcase its deeper, layered, and savory character.