One of my many goals for the new year, which confusingly also includes completing a “dry January” is to go back to my roots and start reviewing whiskey more regularly. We are also gearing up several great interviews on the podcast, but more on that later…
To kick off the new year on a high note, I thought it would be fitting to review perhaps one of the most talked-about (and divisive) whiskeys of 2024, which also happens to be one of my favorite releases of the year. Jim Beam products are always on my radar, but I don’t think I have been this excited about one of their releases in a long time, even with the impressive recent upgrades to the Old Overholt line. And as great as those releases are, none of them have impressed me as much as the Old Grand-Dad 16 year.
I have always been partial to Old Grand-Dad whiskey. Something about that cheap, orange label screw top bottle has always impressed me, even in the days before I considered myself a whiskey connoisseur. And when it comes to overproof cocktails, I always find myself reaching for Old Grand-Dad 114. Suffice to say, I was really looking forward to this release (other than that $200 price tag).
So what do we know about the whiskey? We know its a Jim Beam product made from an undisclosed high-rye mash bill, we know its 16-years-old, and we know its bottled at 100 proof. Enough said.
Tasting Notes:
Appearance – dark amber.
Nose – Not at all what I expected. Initially, you are greeted with a wave of warm snickerdoodle cookie with an extra kick of spice. This gives way to a prominent dark cherry note that further develops into a somewhat smoky maple syrup aroma. The rye presence is also notable, providing plenty of spice to balance the heavy sweetness. I also found soft notes of dried citrus peel and a musty oak aroma that only extra time in the barrel can provide.
Palate – Right up front I found plenty of toasted sugar, which brought me back to the initial snickerdoodle aroma I found early on, along with a dollop of mixed berry jam. The combination of toasted sugar and the warm fruit presence really creates an indulgent flavor. However, the sweetness is quickly balanced by an array of spice and earthiness from that high-rye mash. Nutmeg and dried ginger stood out to me, and the spice became somewhat herbaceous as I continued with the pour. I also found plenty toasted vanilla that blends nicely with the oaky notes on the back end.
Finish – The toasted vanilla note lingers pleasantly, along with that blend of soft spice. And for the first time, I also found the presence of some of those Beam (nutty) notes that I was expecting right along. The toasted peanut note is subtle here and is quickly shadowed by plenty of golden raisin and rich oak. The finish is somewhat tannic and frankly, was my least favorite part of the sip, but overall it is medium-long and warm, with a lingering spice mid-palate that draws you in for the next sip.
Overall – I thoroughly enjoyed this whiskey! I can understand the frustrations of many regarding the price, but I think we all have to start getting used to the reality of the current whiskey market. And while agree with many others in that I wish this whiskey was bottled at a higher proof, I still think it delivers a wonderful overall experience that is a testament to proper aging. The flavors are rich and bold, and complemented by the high rye mash bill that provides plenty of spice and a subtle earthiness. And those extra years in the barrel give this whiskey additional layers of complexity on every level.
If you see this bottle at or around MSRP, I highly recommend you give it a try! Cheers!