My Favorite Whiskey – Old Forester 1920 “Prohibition Style Whiskey” (part of the Whisky Row Series)
What’s My Favorite Whiskey?
My favorite whiskey this week it is a hot ticket item, one that may be projected to be the next hard to find whiskey, Old Forester 1920 “Prohibition Style.”
As you may know from reading my posts, I’m an avid watcher of the so-called Whiskey-Tube. The collective or communal, ostensible name of YouTube Channels with a whisk(e)y focus, and theme fixated on the review, opinion or general glee for the love and opinion of whiskies.
One of my favorite Whiskey Tuber is Drew P. Whiskey, a coffee salesman from Wisconsin that has an avid following on YouTube. Moving forward, and once again to quote Drew as he greets his follower, “Neat Nation,” and on departure he says, “Keep it Neat.”
On some level I have joined the ranks of Whiskey Snobbery, and have at some minor level a tendency to look crossly at someone who doesn’t appreciate whiskey neat or straight up (if you like it chilled, but not watered down), as was supposedly intended by the Master Distiller. In reality, there are others who truly understand, and to quote another channel, “Whisk(e)y should be consumed the way you like it,” which could be neat, on the rocks, with water, or in a cocktail. No judgement, I just typically like it neat no matter the proof.
Last night while working my way through some of the bottles that I own from the Old Forester Whiskey Row series (i.e., drinking too much), the 1897 Bottled in Bond, 1910 double oaked bourbon, then the 1920, I was once again struck by the strong proof of the 1920. The 1920 is a high proof bourbon that delivers a unique and complex experience with bold tasting notes.
Note: There are four bottles that make up the Whisky Row Series:
- Old Forester 1870 “Original Batch”
- Old Forester 1897 “Bottled-in-Bond”
- Old Forester 1910 “Old Fine Whiskey”
- Old Forester 1920 “Prohibition Style Whiskey”
- Soon to be a 5th called- 1924…
The Volstead Act of 1920, which initiated Prohibition in the USA, granted permits to six distillers in Kentucky to continue to bottle bourbon for medicinal purposes. Through one of these permits, Old Forester continued to be produced as medicinal whiskey, on Louisville’s famed Whiskey Row.
It is the only bourbon continuously sold by the same company that has been available for sale before, during and after Prohibition. So during prohibition, the Old Forester distillery was allowed to stay open and make medicinal whiskey.
During this time, they put whiskey into the barrel at 100 proof (entry proof) making the end result after aging and evaporation (i.e., post-the angel’s share) around 115 proof. This is Brown-Forman’s homage to the whiskey they made during prohibition.
Out of Character for Me
For the 1920 I actually did something I almost never do, I added a couple of drops of water. i.e., Whiskey with Water…
Why do you put a splash of water in whiskey?
Adding water frees up more of the aroma molecules to evaporate into the taster’s nose. Since appreciation of flavors happens at least as much in the nose as on the tongue, “watered-down” spirits actually seem more flavorful and of course tones down the proof.
It can be a regular practice for some enthusiasts, as it may be a misinterpretation that the Master Distiller only intended for one to drink their offering at the strength it was bottled at. Adding Water to whiskey is a regular practice and recommendation from some Whiskey sommeliers.
It has been stated that Whisky sommeliers educate and enrich your whiskey drinking experience by teaching you more about whiskey. I have only personally met a couple of “experts,” but these were all selling or pushing their particular product or products.
I must admit that adding water is not necessarily a regular practice for me, but as I was tasting the 1920, I was struck that it was rather proofy. I’m not a noob when it comes to proof and have many offerings from Bookers (typically 120-135 proof), Elijah Craig Barrel Proof (ECBP) (typically 120-135 proof), 1792 Full proof (125 proof) and Knob Creek (some are 120 proof like the Single Barrel), etc. But to me, the Old Forester 1920 drinks every bit if its 115 proof.
After experiencing this proof push back in the 1920 bottle, I poured a little Elijah Craig Barrel Proof (ECBP) C921, which is 120.2 proof and a Private Barrel at 13.5 proof to compare against it. The 1920 seemed to be significantly hotter than the C921. To Heaven Hill’s credit or to Mother Nature, the ECBP drinks well below its stated proof. Note: The Private Barrel blows your head off, and is then sweet with a long finish…
So, I decided to do something I don’t do with the 1920, and I added a couple of drops of water to the dram. This tamped down the proof and really opened up the smell and taste. (dram- This delightful term emanates from Scotland, where it’s used to refer to a single serving of whisky -approximately 1 ½ oz. pour or some ml count on the metric scale usually less than this amount like 25 or 35 ml, but who cares as an American, right? J).
With just a couple of drops of water, the flavors of this whisky popped out like a ray of sunshine on a warm winters evening. Or something dramatic. I was very surprised by how this opened up this wonderful whiskey. What a delight.
The 1920 is the King of the Hill for this Old Forester lineup. I saw this described as ‘Deep, rich, and powerful… it has a bite in the best possible way… loaded with intense flavor…my favorite OF bottle by far’… I cannot agree more.
Old Forester was America’s First Bottled Bourbon; the first bourbon to be sold in sealed glass bottles instead of barrels, to ensure consistent quality. It wasn’t until the U.S. Bottled in Bond Act of 1897, that U.S. government regulations caught up, making sealed bottles a requirement.
Note 2: There has been some recent controversy since they updated the label. Going from a more rustic or rubber stamped ink label to a neater easier to read label. Some believe that the whiskey has changed along with the label update. I didn’t find any difference between the old and new bottles.
Several Whiskey-tubers have tried to run this to ground, and I believe most have dispelled the rumor that there is indeed any discernable difference.
WEBSITE Old Forester
Availability: Widely Available
Brand Owner: Brown-Forman
Category: Mid/Top Shelf
Released: 2015
Age: Non-Age-Stated (4+ years)
Mash Bill: 72% Corn, 18% Rye, 10% Malted Barley
Cask: New Charred Oak
Proof: 115 (ABV: 57.5%)
MSRP: $59.99
Old Forester 1920 Tasting Notes
THE NOSE
Notes of dark fruit, typical banana, surprising cherry preserves, dark chocolate and wood spice hit first. Followed by burnt caramel and subtle hints of rye. A little heat is noticeable on the nose but it helps bring everything together to provide a memorable experience.
THE PALATE
A little nutty and gram cracker at first. It’s mouthfeel is oily and coats your mouth with strong notes of dark fruit, then some burnt caramel, and wood spice (Old Forester calls this coriander with hints of cedar). There’s a wide range of notes that provide a complex and unique experience, which brings a balance and makes an enjoyable statement.
THE FINISH
The 1920 is full of sweet dark fruit (Old Forester say Tart Apple), brown sugar or toasted marshmallow, and wood spice.
Even with water Its 115 proof shines through a bit, but it is overcome by the flavors that it produces. Fairly long finish joined by some black pepper and char which build and linger. The long hug is much greater neat then how I drank it this go-round offering a greater long and noticeable burn (Kentucky Hug).
