If you like black label, try the green label. There's more to appreciate. But get it now, they bottled the last drop in December and the price is sure to skyrocket soon (good investment!).

Point taken, but they've been putting honey into american whisk(e)y for at least 40 years and adding various flavor enhancers for centuries. Let people enjoy what they enjoy and as long as we keep buying the stuff we like they'll keep making it. It's meant to be fun, don't loose sight of that and become one of those pe...more

JJohnston94 - Laphroaig, really? Which one, the 10 year? I'll have to take another sip when I have a bottle in the rotation again.

About char, while it is optional to finish a bourbon in a new oak, uncharred barrel and still call it bourbon, the bourbon must have been matured for a certain period of time in a newly charred barrel. Federal regulations dictate it cannot be considered bourbon if this requirement (and many, many others) is not met. ...more

It isn't the industry that sets the standards, it's the US government. Since bourbon is an unique American product (it's just a special name for American Whisk(e)y), it's highly regulated. Beyond the barrel, there are many, many other requirements. One of these is that the mash used to make bourbon must be at least 51%...more

Couldn't agree more, basilikon. Technically speaking, bourbon shouldn't have anything added, but some distillers already add caramel e150 for color consistency, which is going to slightly alter flavor and mellow taste. Thus, a flavor compound has already been added to whisk(e)y and bourbon and has gone largely unnotice...more

Speaking from a legal stand-point, if it isn't matured in white oak barrels, it isn't bourbon. It's whisk(e)y. I can appreciate changes in the palate and nose that occur with changing the maturation process, but I doubt it will be called bourbon. If anything, it will be advertised in a similar fashion to how Woodford d...more