Whiskey Name: RoughStock Montana Bourbon
Whiskey Type: Straight Bourbon
Release Date: General release.
Price: About £45
Mashbill: A vatting of four different mashbills, featuring corn, rye, wheat and barley
Introduction/Background: Another day, another craft distillery, another four grain recipe. Today’s hails from the RoughStock Distillery in Bozeman, Montana, which has been around since 2005. It’s mad to think that that still puts it on the older end of the craft distillery spectrum; there really has been an explosion of them in the last decade.
The website is at pains to underline the freshness of the grains, the purity of the water, the non-chill filtration etc etc. They’re at just as great pains to underline the old “age is just a number adage”. Which, in theory is true, and all very well, but is now trotted out so automatically by so many craft distilleries that it is beginning to sound like an excuse. But heck; I’ve had some outstanding young whiskies. I remember encountering one that gave its age in days (348 off the top of my head!). So let’s get into the glass.
Appearance: Fairly pale by Bourbon standards. Burnished gold.
Nose: A rather odd nose, if I’m honest. Very cereal-heavy; more grainy than the baked bread of Hudson Four Grain. The website states “heavily charred casks”, but the barrel seems barely to have been invited to the party. Savoury, almost malty character. Quite pungently farmyardy. In honesty, I’m not sure I’m a fan. It’s a fairly intense nose for the ABV, but I’d think in this case I’d prefer it a little more muted! Atypical of bourbon; very unusual.
Mouth: A little more sweetness appears here. Touches of caramel and brown sugar. But the headline remains those musty, almost straw-like cereals. Middle-weight on body and flavour.
Finish: Short-medium. Bitters ever so slightly.
Value for Money: For £45 you can do a lot better.
Summary: There’s no point writing tasting notes if you don’t speak exactly as you find, and I’m afraid I simply didn’t get on with RoughStock. I’m not sure how many bourbons I’ve tasted this year; enough to know that this one is distinctly different. That fusty, savoury edge rather put me off. It almost felt as if it were trying to be a Scotch, and not a good one. I wondered whether this was just me, so I checked around online after I’d scribbled, and there seems to be a consensus. “Farmyardy” popped up very frequently. And whilst I’d never read much into the comments on the Master of Malt page, there wasn’t much love for it there either. Rough by name, and slightly rough by nature too. I’m so sorry!
Overall Verdict: Your mileage may vary, but this isn’t the bourbon for me.
Review by WhiskyPilgrim