Review: Burnt Church Johnny Fever Bourbon

Burnt Church Distillery, located in Bluffton, South Carolina—just 10 miles from Hilton Head—was founded in 2019 by Billy J. Watterson and Sean Watterson, with Chris Crowe serving as president. Though still a young player in the whiskey world, Burnt Church has made a strong impression thanks to custom-distilled releases through Kentucky partnerships, including Green River Distilling and Jeptha Creed.

But Burnt Church isn’t just sourcing—it’s distilling. While the distillery initially launched with contract-produced whiskey, it is now fully operational on its home turf, laying down and releasing spirits distilled entirely in South Carolina. One notable milestone: the transition of Johnny Fever Bourbon from a contract-distilled product to an in-house South Carolina-made whiskey.

In 2025, Burnt Church released a 92 proof version of Johnny Fever Straight Bourbon, distilled entirely in Bluffton. The previous 80 proof version was the result of contract distillation. This new release showcases a four-grain mashbill: 65% Yellow Dent corn, 18% Wrens Abruzzi rye, 5% wheat, and 12% two-row malted barley—all locally grown and, in the case of the barley, malted in South Carolina. Fermentation takes place using a sweet mash approach over 2.5 days in closed-top tanks. Distillation occurs on a 14-inch Vendome column still, with spirit coming off at around 130 proof and barreled at 110 proof.

Like many craft distilleries, Burnt Church utilizes small barrels as it transitions toward standard 53-gallon cooperage. For Johnny Fever, they’ve employed 30-gallon barrels from The Barrel Mill in Minnesota, with a #3 char and heavy toast. This particular batch is a blend of seven barrels—five aged for 3 years and 50 days, and two aged for 3 years and 127 days.

Small-barrel aging is a double-edged sword: it accelerates maturation, but if mismanaged, can result in whiskey that’s overly tannic or unbalanced. Many craft distilleries struggle to strike the right balance. So, does Johnny Fever fall into the “too oaky” trap—or has Burnt Church cracked the code on small-barrel whiskey?

Burnt Church Johnny Fever Bourbon Review

The nose opens with a dark, brooding note of blackstrap molasses before shifting into the aroma of Kellogg’s Raisin Bran. After a few moments in the glass, hints of charred marshmallow and candied pineapple make an appearance. Given the whiskey’s age—over three years in a small barrel—one might reasonably expect an overwhelming oak presence, yet that’s not the case. The balance between wood and sweetness is surprisingly well-executed.

On the palate, honey Graham crackers lead the way, followed by blackberry jam. The midpalate brings in notes of crème brûlée and cinnamon glaze, supported by a medium-viscosity mouthfeel. The finish delivers a unified impression that calls to mind Ben & Jerry’s Cinnamon Bun ice cream.

Johnny Fever exceeds expectations. Small barrel whiskey often carries a reputation for being overly tannic or unrefined, and in many cases, that reputation is justified. But blind tasting this release, it would be difficult—even for seasoned enthusiasts—to detect its small-barrel origins. It avoids the hallmarks of rushed maturation entirely.

Having sampled other small barrel offerings from Burnt Church, Johnny Fever confirms what’s become increasingly clear: this distillery may have genuinely figured out how to manage small-barrel aging more effectively than most, if not all, craft operations in the U.S.

At $40, it’s a smart buy—and a compelling case study in how to make small barrels work.

92 proof.

B+ / $40

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