We’ve seen an influx in member-favourite Bourbon distillery B5, so why not secure three killer flavours in one hit? .9, .11, and .14 available for one great price — Tennessee madness this summer, maybe even try it with a craft cola? Just 7x bundles available.
B5 Summer Blitz (Bundle)
Original price was: $557.00.$529.00Current price is: $529.00. inc. GST
7 in stock
Description
B5.11 Heatwave
A varied and complex aroma initially suggested rye breads, sun lotion, sultanas, eucalyptus toothpaste and madeira cake. We also got chocolate bourbon biscuits dipped in old cognac, roasted chestnuts and new leather shoes. Water added a vegetal aspect evoking tomato vines in a greenhouse, clay plant pots, a leather tobacco pouch and hints of liquorice and cocoa powder. The neat palate dazzled with similar complexity – lots of myrtle, spiced lemon marmalade, orange cocktail bitters, shoe leather, coal tar soap and gentle red chilli heat. With reduction there was more gentle vanilla cream soda sweetness, strawberry jam, molten liquorice, green ginger wine, herbal bitters and date molasses. Syrupy, sweet and wonderfully spicy!
B5.9 Midnight grits
Our initial notes included maraschino juices, sweet orange wines, aged triple sec, nutmeg, liquorice and treacle spread on hot cross buns. It also brought to mind molten chocolate marshmallow and jam biscuits, dark honey and date molasses. Reduction made it more complex and we found notes of sunflower oil, shoe polish, cream soda and Turkish delight – thicker, deeper and darker. The palate when neat was peppered with cloves, crystallised satsuma chunks, runny honey, herbal wines and spiced blood orange liqueur. Some water made everything easier and brought out lemon cough drops, cherryade, eucalyptus resin and notes of birch beer and red liquorice.
B5.14 Spaghetti western
This had plenty of goodness on the nose neat: butterscotch, crème caramel, sticky toffee pudding, hot chocolate and roasted chestnuts in cinnamon butter. To taste we found creamy pork tenderloin medallions, served with a sauce that included dijon mustard, herbes de provence and a rose harissa paste. Following reduction, we sat on a wooden veranda in a rocking chair smoking a pipe and eating macerated strawberries with balsamic and black pepper. On the palate, we tucked into a traditional Italian sweet bread called pandoro, which at the festive time of the year had turned into stella di pandoro with chantilly custard cream and cranberries – bellissima!
