Anyone who has read my reviews on FRSB knows that I think this is not a good bourbon........it is a great bourbon! I also know that many others find this bourbon to be first rate, including my good friend George, who has a better palate than I do.
If I am not mistaken it is only about 6 years old (someone correct me if I am wrong about that). Why does its taste not belie it youth? Obviously, Mr Jim Rutledge at Four Roses has devised a masterful formula that combines the essential ingredients of bourbon (corn, rye, malt, water, yeast, and oak aging) beautifully. And, for a price that is more than reasonable for the product ($29 when my son bought me two bottles recently in Lexington).
I don't see how the aging can play a very big role here, but FRSB doesn't seem to give up anything by its short time in the barrel. Is it the yeast that takes the edge off the alcohol? It is obviously a high rye recipe, how does that effect the richness and smoothness in addition to imparting the spice and fruity flavors? In so short a time spent with the oak (relatively speaking), how did it become so viscous and creamy? What was the proof when it went into the barrel, how much does it gain if the entrant proof is lower in terms of the water soluble barrel components?
You can see that my time as a Bourbon Enthusiast has given me enough knowledge to be dangerous, so some of you much more knowledgeable folks help me understand what FRSB has going for it (aside from the obvious talent of Mr. Rutledge).
Speaking of talent, our Master Distillers are every bit the equivalent of France's best chefs and spirit makers. These are the ones you see mentioned so often on this website in one context or another, and our extraordinary Julian Van Winkle (clarify for my, oh, savants, what is his role if he is not a Master Distiller). These fellows (are there women Master Distillers?), both living and dead, are National Treasures. Thank goodness for our Mike Veach, Chuck Cowdery, John Lippman, Gary Gillman, and others who professionally and as amatuers keep these candles burning.
I remain a student of bourbon, a lover of bourbon, and a 'Bourbon Enthusiast'!!