It took me quite a while to get around to tasting Prichard’s bourbon. I had seen some visceral responses from some of the guests I had served it to, and while I don’t put too much stock in the reactions of new bourbon drinkers, it gave me cause to pause.
I wasn’t too much more encouraged by the nose. It is not uncommon to get whiffs of ethyl alcohol, gasoline, and even swamp gas from some fine bourbons. I got all three of these from Prichard’s bourbon. You will read reviews online that talk about aromas of vanilla, apples and light cinnamon.
I didn’t get anything but subdued aromas of peat, alcohol, and a little honey – but not much. To the credit of this bourbon, I appreciate bourbons with masculinity, so the notes aren’t a complete turn-off.
Unfortunately, the first taste was a complete turnoff. Peaty, pungent, ill structured and awkward are the first words to come to mind. The things that make a really great bourbon stand out are restrained and subdued in Prichard’s.
Prichard’s bourbon claims to be the only bourbon that is “double barreled”, that is aged and then removed from its old barrel and re-aged in another new 15 gallon barrel to reinforce their bourbon’s wood notes, and the wood notes are definitely there.
Sure, there’s also some vanilla, there’s some spice, and there’s some apple and pear, but I was only able to get close to these flavors after I added a little branch water (I always taste neat unless I need a little help separating the flavors.)
The finish is surprisingly short and disappointing. Not what I was expecting. In fact, Prichard’s is not what I was expecting, considering this product is marketed as a premium bourbon whiskey.