Review: Four Roses Experimental Series #1: Mizunara

Under its new ownership of E & J Gallo, Four Roses has wasted no time getting busy with new and unusual expressions to shake up its otherwise traditional reputation. After releasing its oldest whiskey ever earlier this year, Four Roses launched a new Experimental Series, starting off a collection that would explore flavor, maturation and production techniques beyond the brand’s traditional 10-recipe framework.

This expression tells the story right in the name: It’s a six year old high-rye OBSK release that is finished in Japanese Mizunara oak barrels. (Finishing time is unstated.) These whiskeys will be available at the Four Roses Visitor Center in half-bottle formats.

Let’s give it a whirl.

Four Roses Experimental Series #1: Mizunara Review

Mizunara is known for its abilities to soften a whiskey and introduce an exotic edge, and this expression is no exception to that rule. The nose telegraphs it from the start: toasted coconut, cloves, and an Asian spice that approaches curry at times. The nose may be extremely atypical for bourbondom, even venturing into notes of rhubarb and dried cherry, but it’s never short of engaging.

The palate arrives with more sweetness than expected, more coconut, then butterscotch, then a soothing sandalwood quality coming up behind. Anise is distinct from there, fading into clove and cinnamon notes. I don’t think I’ve ever encountered this much overt spice in a Four Roses whiskey, so I’ll have to chalk that up to the finishing barrel. Time in glass (and ample introspection) help this whiskey showcase more earthy, almost gravelly notes, with a lingering heat and a growing, increasingly insistent florality. The finish speaks to rose petals dusted with baking spice, something I wouldn’t place in any country’s whiskey tradition, but which works amazingly well on this 100% unique experience.

104 proof.

A- / $55 (375ml) 

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