Most of us don't realize that many of our favorite bourbons--Black Maple Hill, Johnny Drum, Hirsch, etc--are marriages of numerous different whiskies from unknown distilleries. They're labels that function as romantic ideals. Alameda's St. George Distillery, however, wants you to know that their Breaking & Entering is a special cuvee because they think it's their blending skills that make their whiskey so strong. And I think they're right. So for the last few months I've been meeting up with Dave Smith and his trusty palate Anthony Rosario for updates on this project. These guys went to Kentucky, bought some great bourbon, brought it back to the Bay Area and blended it into something even better. I am very excited about the results. What does it taste like? It's the epitome of handcrafted. Every flavor is in check and every texture seems to have been thought out. Just when you think it's going to be a bit too thin, the fruit jumps out. Just when you think it's going to be too sweet, the spice kicks in. It seems perfectly designed for the bourbon drinker's palate. It's neither rich, nor lean. Neither full-bodied, nor light. It's like Baby Bear's porridge--just right. Cloves, cinnamon, dried fruits, charred oak--it's all there. The finish is graceful and the flavors are precise. (David Driscoll, K&L Spirits Buyer)
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