This new blended bottled in bond release from Heaven Hill distillery combines two of its mash bills, one with and one without rye: (#1) 78% corn; 10% rye; & 12% malted barley and (#2) 68% corn; 20% wheat; & 12% malted barley, each aged for 9 years before being bottled at 100 proof (50% ABV).
With a medium-long viscosity in the glass and a creamy/buttery/oily mouthfeel, the Double Mash is dominated by the wheated mash bill on the nose with aromas of honey-drizzled toast, whipped honey, vanilla, light brown sugar, fresh orange zest, a hint of white pepper, light toasted oak, distinct but lighter baking spices (cinnamon, nutmeg, cardamom, and a touch of cloves), and creamy whipped caramel. Its aroma profile is much lighter and less punchy than the darker, spicier, oakier profile of the 7 year Bottled in Bond (which is one of my favorite “classic” profile bourbons).
On the palate, Double Mash’s flavor profile is led by toffee and honey-drizzled roasted sweet corn followed by a more robust showing for the baking spices from the nose with the addition of allspice, black pepper, toasted oak and balanced bitterness from oak tannins that even out the powerful honeyed sweetness, and orange zest and orange essential citrus oil. The rye spice, baking spices, black pepper, and oak notes are more robust in the sip than they are on the nose. The finish is long, beginning to fade around 12 seconds but lasting a couple of seconds longer.
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