Review: Chicken Cock Miller’s Reserve American Whiskey

The Chicken Cock whiskey we are trying today is a limited-edition blend of four 8- to 10-year-old whiskeys made in states bordering the Ohio River: a 10-year double oak Kentucky whiskey, an 8-year high rye bourbon from Indiana, an 8-year wheated bourbon from West Virginia, and a 10-year wheated bourbon from Ohio. An unusual blend of diverse whiskeys to be sure. The whiskey’s name hearkens back to the original founder of Chicken Cock Whiskey in the 19th century, James A. Miller, and is intended to evoke the sinking of the A.O. Tyler, which carried barrels of Chicken Cock whiskey when it was lost in 1860. I’m excited to give it a try and see how the various whiskeys play together.

Chicken Cock Miller’s Reserve American Whiskey Review

Unlike some previous bottles of Chicken Cock that were soft and easy drinking, this whiskey hits with high proof and bold character. The nose offers aromas of candy corn, caramel, peanut brittle, and a touch of mint. The palate follows suit and shows additional complexity. First comes sweet candy corn, peanuts, and caramel along with an alcohol bite. Next comes black pepper, drying oak, and gentle mint. The flavors linger for a long finish. A splash of water tamed the heat, but I rather liked the bold flavors when I tasted the whiskey neat. I was doubtful when I learned of the very different whiskeys used to make this blend, but they come together surprisingly well. Elements of each can be identified but no single whiskey overwhelms the final product. I would say this is one of my favorite bottles to come from Chicken Cock to date.

115 proof.

A- / $100

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