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With a suggested retail price of $44.95, this new bottle is available for pre-order with nationwide shipping via shop.catheaddistillery.com as well as at select retailers in Alabama, Arkansas, Florida, Georgia, Louisiana, Massachusetts, Michigan, Mississippi, North Carolina, Ohio, South Carolina, Tennessee, and Texas starting this week. “Adding rare and unique bourbons to our whiskey portfolio continues to be a major focus for us,” said Cathead Co-Founder Richard Patrick. “With a nod to bourbon traditions of the past and future whiskeys to come, we’re thrilled to share this high-rye Old Soul rendition with Cathead loyalists and whiskey fans, alike.” Developed by Cathead Co-Founders Richard Patrick and Austin Evans, this year’s Old Soul Bourbon boasts a more mature flavor profile compared to its predecessors and is bottled at 90 proof with a high-rye mash bill of 75% Corn, 21% Rye, and 4% Malted Barley.OVERALL: As the great Yogi Berra once said, “It’s déjà vu all over again.” Here we have yet another bourbon with this mash bill. I think this may be the fifth I’ve tasted this year. This bourbon by Cathead Distillery is their second release of Old Soul Bourbon. The first I reviewed a couple years ago and it can found here. This release is a blend of MGP bourbon and the same mash bill distilled at Cathead. Unfortunately, the distillery would not disclose the mix of MGP vs their own distillate. There is no age statement on the bottle but on the website, they mention the age at between four and five years. This is an improvement over the first release which included some younger Cathead distillate. At 90 proof however it struck me as somewhat thin with a short finish. I believe a bit more proof and age would really improve this. However, this is an improvement over batch one and certainly worth trying at a bar or the distillery.

WORTH THE PRICE: The price is what you would expect for a bottle from a craft distillery that is blending a sourced bourbon with their own distillate. Would I buy a bottle….?BOTTLE, BAR OR BUST: I’m on the fence with this one so I would say try it at a bar or the distillery tasting room first. It’s a good bourbon and I bet if I had tried it at the distillery first, I would bring a bottle home.

With just 88 barrels produced, Cathead’s Old Soul is crafted the old-fashioned way—featuring a hand-selected precise blend of whiskeys distilled in Mississippi and Indiana—with each barrel reviewed by nose and palate. Aged onsite at the Jackson, MS-based distillery, the strong Southern heat and humidity offer an ideal environment for maturation, allowing Old Soul to produce older flavor notes throughout its maturation.JACKSON, MS (AUGUST 18, 2021) — Today, Cathead Distillery, Mississippi’s first and oldest legal distillery, debuts the brand’s 2021 release of its small batch Old Soul Straight Bourbon Whiskey—a precise blend of two whiskies with an identical high-rye mash bill and aged for four and five years respectively.

As the great Yogi Berra once said, “It’s déjà vu all over again.” Here we have yet another bourbon with this mash bill. I think this may be the fifth I’ve tasted this year. This bourbon by Cathead Distillery is their second release of Old Soul Bourbon.These General Terms and Conditions (“Terms”), as well as our Privacy Statement (“Privacy Statement”), apply to your (“you”, “Member”) use of the Service (which includes visits to the Whiskybase websites).

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I do think that this whipper snapper contains a lot more integrity than you might assume. It may be a bit lighter than some other high rye bourbons that you may be accustomed to. It would also be interesting to see how it would hold up in a cocktails. The assumption would be that it would be lost. But that’s the thing about old souls. They often surprise you.Cathead’s Straight Bourbon Whiskey uses OLD in their name as well, but it is not referring to anyone’s particular history. An “old soul” is commonly used to describe someone who seems wise beyond their age. Or, as someone who appears to be from another era. Old Soul Straight Bourbon seems to be figuratively and literally representing themselves in both manners of the term. The design of the bottle throws back to when all bottles looked like wine bottles, replete with punt on the bottom. The labeling and fonts also harken to an earlier time.

As well as seeming wise, or from some other time, an “old soul” can also refer to someone who is empathic. An old soul is someone who listens and tries to understand your thoughts, feelings, and attitudes. That also sounds like a bartender to me. Well, Old Soul Straight Bourbon, I’m here. I’m listening, and am very much looking forward to understanding your story. Le
t’s have a taste.

Palate: Caramelized sugar and that hint of buttered popcorn from the nose are introduced right away. A surprising amount of depth shows up as it lingers on the palate, with green apple and apricot. It’s warm, with a medium finish. Vital Stats: 90 proof (45% A.B.V.) A blend of identical mash bills consisting of 21% rye, 75% corn, and 4% malted barley. Distilled in Indiana and Mississippi. No age statement. 88 barrels produced. Suggested price of $49.99 per 750ml bottle. Editor’s Note: This whiskey was provided to us as a review sample by Cathead Distillery. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link towards the bottom of this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.The 2021 Small Batch Old Soul Bourbon (90 proof) is a precise blend of whiskey, each with an identical high-rye mash bill of 21% rye, 75% corn, and 4% malted barley. This release is aged for even longer than its Old Soul predecessors (over four years vs. the previous 2-year-old spirit.)

In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them westward, we created Buffalo Trace Kentucky Straight Bourbon Whiskey.

Within the past decade, Buffalo Trace has won more awards than any other distillery in the world, including an unmatched seven “Distillery of the Year” titles. Still American family owned and located in Franklin County, Kentucky, the distillery’s rich history includes such legendary distillers as E.H. Taylor, Jr, George T. Stagg, Albert B. Blanton, Orville Schupp and Elmer T. Lee. The distillery sprawls impressively over 130 acres and is home to four centuries of architecture – all still fully operational.

Old Soul is a precise blend of two whiskeys, each with an identical high-rye mash bill, and aged for a different amount of time. Each barrel is reviewed by nose & palate—the old-fashioned way—and expertly blended from whiskeys distilled in Indiana & Mississippi. Old Soul is the perfect metaphor for our bourbon—one that is thoughtfully crafted with a nod to both tradition & the future.

There are two main ingredients that really set bourbon and rye apart. To be considered a bourbon, the ingredients must contain at least 51% corn. To be considered a rye, the ingredients must contain at least 51% rye grain. The remaining 49% for each spirit can come from a combination of other grains, including barley, corn, and rye. Both must be stored in barrel containers made of charred new oak.

Products aged as little as three months can be called a bourbon. However, to be considered a straight bourbon, it must have a minimum aging requirement of two years. It’s agreed that aging bourbon for a few years helps it become more flavorful and interesting. However, allowing it to age over 15 years can result in picking up a bitter taste from the barrel.

The aging process can play an important role when it comes to rye and bourbon. In order to be considered a straight rye, it must be aged at least two years. Any rye that is aged less than four years must be clarified on the bottle. Straight rye contains no added colorings, flavorings, or additional spirits. It also carries quite a kick compared to younger rye mixes.Although bourbon has been in the United States since the 1800s, no one is sure of its origins or where it got its name. The two main name theories are it’s named after Bourbon County, Kentucky, or it’s named after Bourbon Street in Louisiana. And those two locations are both named after the House of Bourbon, a European dynasty. Either way, people heavily associated the spirit with the South and specifically with Kentucky, where 95% of all bourbon is produced. During WWII, as many GIs stationed abroad stated that bourbon was the drink that reminded them most of home.Despite the similar ingredients and aging process, there is an obvious taste difference between bourbon and rye. Although the tastes may differ depending on brand, these are the general taste profiles for rye and whiskey:

Traditionally, cocktails were made with rye as it is the older and more established of the two liquors, especially since many cocktail drinks call for sugar mixes and bourbon is already quite sweet. However, in recent years, bartenders have been making drinks with either rye or bourbon, depending on what the patron prefers. Those who prefer their cocktails with more of a kick will choose rye. Those who want a smoother and sweeter drinking experience go with bourbon.

Also, both are distilled at no higher than 160 proof, enter the barrel at no more than 125 proof, and are bottled at no less than 80 proof, unless you are making Canadian rye. Canadian rye has less official requirements, only that it should taste like rye. If the rye or whiskey is aged in a warehouse for at least two years, it becomes a straight rye whiskey or a straight bourbon whiskey.

Staying true to the distillery’s trusted process, this edition of Cathead’s Old Soul Bourbon is crafted the old-fashioned way and is aged onsite at the Jackson, MS-based distillery. The strong Southern heat and humidity offer an ideal environment for maturation, allowing Old Soul to produce older flavor notes throughout its maturation.“We keep a watchful eye on barrel profiles that show a superior nose and palate during maturation,” said Richard Patrick. “The result of this year’s review process and selections is a particularly unique bourbon that we’re excited to share with our fellow Old Soul fans.”

The 2022 Single Barrel release features a dominant aroma of cherry and vanilla, followed by hints of maple syrup and nutty undertones. On the palate, sweet vanilla is at the forefront, followed by hazelnut, leather, and pepper notes with a dark chocolate and toffee finish. This Old Soul is best enjoyed on the rocks or stirred up in a classic bourbon cocktail.

Developed by Cathead Distillery Co-Founders Richard Patrick and Austin Evans, this year’s Old Soul Bourbon single barrel selection featured just 61 barrels, all carefully reviewed and chosen during the maturation process. Tailored for the discerning palate, barrels that undergo the single barrel process are some of the most monitored and judged.OVERALL: I found Old Soul Bourbon to be an interesting addition to the craft market. A nice mix of creaminess and spice with just a hint of that young dough taste you get with a young craft bourbon. The taste is also helped by a little air in the bottle over a couple weeks. Also the blends from MGP over 4 years old help as well. I found over a period of time I found myself enjoying this more and more. Adding a cube to the whiskey took away some of the creaminess and increased the spice.

I found Old Soul Bourbon to be an interesting addition to the craft market. A nice mix of creaminess and spice with just a hint of that young dough taste you get with a young craft bourbon. The taste is also helped by a little air in the bottle over a couple weeks.

SHARE WITH: I would share this with friends or craft bourbon aficionados. Also those who like MGP releases and want to try something in this age range.Cathead Distillery, located in Jackson bills themselves as the first and oldest distillery in Mississippi. It was started by Co-Founders Richard Patrick and Austin Evans in 2010… yes 2010. While prohibition ended in 1933, prohibition in Mississippi didn’t end until 1966. The distillery sells a number of products with Old Soul being its first bourbon.Taste: A elegant and balanced mouthfeel with notes of rose and dried cherry, followed by toffee and baking spices. Rye spice and herbaceous notes appear mid-palateThe ‘Old Soul’ Process: Old Soul is a precise blend of whiskey, each bottle with an identical high rye mash bill. Each barrel is reviewed by nose and palate – the old-fashioned way – and expertly blended from whiskeys distilled in Mississippi and Indiana. It’s handmade and hand-selected, making Old Soul the perfect metaphor for the bourbon—one that is thoughtfully crated with a nod to both tradition and the future.Old Soul is a precise blend of whiskey, each bottle with an identical high rye mash bill. Each barrel is reviewed by nose and palate – the old-fashioned way – and expertly blended from whiskeys distilled in Mississippi and Indiana. It’s handmade and hand-selected, making Old Soul the perfect metaphor for the bourbon—one that is thoughtfully crated with a nod to both tradition and the future.

Old Soul is aged in traditional 53-gallon, American white oak barrels in Cathead’s barrel room in Jackson, MS. Terroir is a big factor in this bourbon’s aging process, and the strong Southern heat and humidity offer an ideal environment for maturation – and producing older flavor notes within shorter times. Since it’s rarely cold in Mississippi, the liquid is, for most of the year, expanding into the oak, pulling complex tannin flavors of dried fruits and notes of vanilla to the distillate. The team has found that the heat and humidity of the Jackson climate strongly advances flavors that are found in older bourbons aged in Kentucky and Indiana. Behind The Name: In other words, like an ‘Old Soul’, this bourbon shows maturity of a much older, longer-aged statement bourbon. Also reflected in the name is Cathead’s goal to preserve the past of bourbon and distilling, while innovating the art of bourbon whiskey — with the bottle’s label boasting the phrase, “A nod to tradition and to the future.” Old Soul Bourbon is the third bourbon I have reviewed in the past year that includes sourced MGP distillate of varying ages. One a blend of bourbons aged, 6-24 months; one aged for 3 years and this bourbon from Cathead Distillery with MGP bourbon aged for over 4 years and including 10% from Cathead Distillery. It has been extremely interesting to see how the MGP components, as they increased with age, increased the enjoyment of the bourbon.Tasting Notes: Nose: Dominant aromas of cherry and vanilla, followed by hints of maple syrup and nutty undertones. Taste: Sweet vanilla is at the forefront followed by notes of hazelnut and fresh leather. Finish: Pepper with a dark chocolate and toffee finish.

The 2022 Old Soul Bourbon single barrel selection featured just 61 barrels, all carefully reviewed and chosen during the maturation process. Tailored for the discerning palate, barrels that undergo the single barrel process are some of the most monitored and judged.Set on 100 acres of active farmland in the heart of the Bourbon Capital of the World®, we produce the highest-quality Kentucky bourbon, whiskey, and rye brands as well as offer custom whiskey production through our one-of-a-kind Collaborative Distilling Program.

The Bardstown Bourbon Company is a New Blend of Bourbon Makers, pushing the boundaries through innovation, while honoring the traditional art of making whiskey.

We are the first NapaValley style destination on the Kentucky Bourbon Trail® to combine distilling, culinary, and beverage expertise to create a modern, authentic bourbon experience. Corsair has two distilleries but the one in Bowling Green, Kentucky, is housed in the Pushin Building on Main Street. This was the town’s first department store when it was built by the Pushin Brothers in 1921, and has Corsair’s tasting rooms and gift shop on the ground floor, with the distillery underneath. Buffalo Trace gets its name because the distillery is located in what was once a buffalo river-crossing spot. Distilling started here in 1755 though the oldest remaining building on the site dates back to 1792. It claims to be the oldest continuously-operating distillery in the USA, and it remained open during Prohibition as it was allowed to make that popular product known as ‘medicinal whiskey’.

The Montgomery Distillery in Missoula, Montana, was built in 1889 by a German immigrant and was originally a liquor store and saloon. In those days there were 12 saloons on that one block. Later it became a gentleman’s outfitter, but in 2012 it returned to selling liquor when the Montgomery Distillery opened its tasting room and sold its first bottle of Quicksilver Vodka.

The name of Burks’ Distillery is now less well-known than the name of the company that bought it to start making their bourbon there in 1954: Maker’s Mark. The distillery goes way back to 1773 and is recognized in the Guinness Book of World Records as the oldest bourbon distillery in the world. It was made a National Historic Landmark in 1980, the first distillery in the USA to be given that status.

Buffalo Trace claims to be the oldest continuously-operating distillery in the USA, though the name has changed over the years. Maker’s Mark has the oldest bourbon distillery in the world, while Jack Daniel’s is the oldest registered distillery in America. And then, of course, there are the unregistered distilleries.No list would be complete without good old Jack Daniel’s, which is the oldest registered distillery in the USA, as a sign on the side of one of the distillery buildings proudly tells you. The exact date when Jack started distilling whiskey is unknown, though he learned the skill from a lay preacher who had a sideline in making moonshine. Jack took over the business and moved it to its present location in 1884.

Four Roses was founded in 1884 but the man behind it, Paul Jones Jr., had been making bourbon since the 1860s. Later the company moved to the Old Prentice Distillery, which had been around since 1818 (though the current building was constructed in 1910 in Spanish Mission style).

Tuthilltown’s address is Grist Mill Lane and its distillery is a 220-year-old grist mill, which is listed on the National Register of Historic Places. It’s estimated that before Prohibition there were over 1,000 farm distilleries in New York’s Hudson Valley, but when Tuthilltown opened in 2005 they were the first New York whiskey distillery since those days. They also make vodka by distilling local apples, and an Orchard Gin, both of which have won numerous medals and awards.St. George Spirits only started producing their Hangar 1 vodka in Alameda, California in 2001, but it gets its name from the amazing World War II aircraft hangar where distilling took place. The original facility was a 2,000-square-foot space located at the Alameda Naval Air Station, on the east shore of San Francisco Bay. The company sold off the Hangar 1 brand but the hangar is still there as an amazing distillery space.

High rye whiskey and high rye bourbon both offer the opportunity to sample the unique kick of rye. Get sipping and see how you feel about these sharp and spicy flavor profiles. Sour mash rye whiskey uses the remaining mash from a previous batch of whiskey to provide continuity in the next. Distilleries make sour mash by removing some of the leftover mash from whiskey production and leaving it to ferment. This fermented mash helps regulate the pH level of the next batch while carrying over some of the previous batch’s flavor profile. Since the rye is predominant, it delivers most of the flavor even in batches that aren’t technically a high rye whiskey. Rye has a distinct spiciness that sets it apart from other grains. The overall flavor often comes across as peppery or grassy. Rye delivers a more flavorful kick than other whiskeys. Corn is usually in the mash bill for rye whiskey to soften and sweeten the finished flavor. The barley provides essential enzymes to help speed the fermentation process as starches convert to sugars.Each whiskey has a mash bill, basically the grain recipe. Different types of whiskey have specific requirements for their grain bills. The most common grains used for whiskey include corn, rye, wheat, and barley. Some distilleries also include more niche grains like millet, quinoa, and oats in their mash bill.

Increasing the rye content in a bourbon gives the finished liquor a distinctive spiciness. These bourbons often have aromas of baking spices and grass with lesser fruit notes. There’s still far less rye than in a high rye whiskey, but that unique bite is much more subtle. However, when compared to a typical bourbon, you’ll notice the sharper note in the flavor profile.

Though you may not always see the term sour mash rye whiskey on the bottle, most whiskeys do include some sour mash. A sour mash rye whiskey may have a more robust flavor profile than a high rye whiskey made without the sour mash.There is no official designation for a high rye whiskey. This phrase may refer to any whiskey that contains more than 51% rye. Some whiskeys with a higher rye content include: As craft distilleries experiment with high rye whiskey products, you’ll likely find a broader range of options on the market with increasingly high rye profiles, tipping over 90% for the most impactful punch of flavor. Bourbon is a form of whiskey made in the United States with at least 51% corn in the mash bill. The remainder usually contains rye or wheat, with some also featuring malted barley. Additionally, some distilleries use more uncommon grains such as oats, amaranth, and quinoa. Bourbon’s flavor is usually sweeter than rye whiskey, and bourbon may have caramel, vanilla, and oak notes. Bourbon must also: Whiskeys have at least 40% alcohol by volume (ABV), though many products have a higher ABV. Whiskey cannot contain other types of flavoring, so the product’s taste comes from the mash bill, blending process, whiskey barrel, and the aging process. The remaining 49% of the mash bill for a rye whiskey usually features some combination of wheat, corn, malted barley, and malted rye. Some recipes may include other grains like oats or rice. The most common recipe for rye whiskey is around 51% rye, 39% corn, and 10% malted barley.

Whiskey is a broad liquor category that contains many distinctive specialties. Companies distill liquor from grain to make whiskey, then age it in wood barrels.Hokus Pokus has sourced another barrel from Old Soul in Mississippi, with this one not being a particularly high rye bourbon, but rather one with a mashbill 75% corn, 21% rye, and 4% malted barley. I believe this has been sourced from MGP and aged mostly at Cathead Distillery in Mississippi. Uncut and unfiltered, this weighs in at a hefty 126.75 proof. This bottle cost just under $75. I frankly like this better than Old Soul Tintype. This barrel is on the level flavor-wise with the MGP barrels Nashville Barrel Company is sourcing. However, the mouthfeel in unique – extremely thick and syrupy. This particular barrel evaporated more water than alcohol, leading to both the higher proof and the amazing mouthfeel. From what I have been told the bottle yield on these barrels was pretty low. So, if you happen to stumble upon a store pick like this, count yourself lucky and pick it up! First off, the color on this bourbon is really quite dark, with some lovely mahogany pretty much throughout the dark amber. This whiskey has obviously seen a great deal of barrel influence. On the swirl is a big thick film with long legs. On the nose is heavy caramel, vanilla, and oak. On the palate is big caramel and Caribbean vanilla, along with candied cherries in syrup. The mouthfeel is super thick and rich – truly amazing. On the finish, the caramel and candied cherries linger and linger along with some clove notes, while turning slowly into drying oak.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.When considering which whiskey to use, keep in mind that rye generally makes a drier cocktail, while bourbon’s oily mouthfeel can enhance the drink’s body. Regardless of your choice, make sure the whiskey’s proof is appropriate: Too strong and it will overpower the rest of the ingredients whereas at only 40% ABV, it could get lost. Whiskeys at 43% to 46% ABV hit the middle-of-the-road mark for most cocktails.Newcomers to whiskey often wonder what distinguishes a bourbon from a rye. After all, the two brown liquids often smell and taste quite similar, they can be used interchangeably in many cocktails, and they’re impossible to tell apart on sight alone.

Bourbon must be made from a fermented mash—meaning cooked grains mixed with yeast—that consists of at least 51% corn. The rest of the mash can be any other type of cereal grain, but some combination of malted barley, rye, and/or wheat are most common.First things first: Contrary to what whiskey-tasting know-it-alls may tell you, bourbon does not have to be made in Kentucky. It can be made anywhere in the United States, including U.S. territories like Puerto Rico (although no one has done that yet).

But there are significant differences between bourbon and rye that impact their flavor and, ultimately, how a drinker might want to enjoy them. This is what to know about the two major American whiskey styles, and how they are similar and different.Bourbon has to be aged in a new charred-oak container, but there’s no minimum aging requirement: It can be in there for a day, or even just a minute or two. To be labeled “straight,” however, a bourbon must be at least two years old. If it’s under four, the label must state its age.

The most well-known whiskey cocktails, the Old Fashioned and the Manhattan, can be made with either bourbon or rye whiskey, according to the drinker’s preference, as can the Whiskey Sour, the Hot Toddy, and the Boulevardier and its cousin, the Old Pal.

In addition, bourbon and rye can taste quite similar depending on their recipes. If you compare a bourbon with a 49% rye mash bill to a similarly aged rye with a 49% corn mash bill, you might find the two to be nearly indistinguishable in flavor terms.

Bourbon can only be made in the United States, whereas rye whiskey can, and does, come from all over: Canada, the Netherlands, Germany, the U.K., and even Australia.Some cocktails call specifically for one or the other. The Mint Julep, for example, is always made with bourbon, while the Sazerac is strictly rye-based (unless you’re going old-school and using only cognac).

Rye whiskey can be made anywhere in the world, but to be labeled rye in the United States it must adhere to certain rules: It must be made from a fermented mash of at least 51% rye grain (the rest can be other cereal grains). Like bourbon, it must be distilled to no more than 80% ABV, and proofed down to enter the barrel at no more than 62.5% ABV. It must be matured in new charred-oak containers, and bottled at a minimum of 40% ABV.Tennessee whiskey is a type of bourbon. It adheres to all the requirements of bourbon, with the added step of being filtered through sugar-maple charcoal prior to barreling—and, of course, it must be made and aged in Tennessee. Flavor-wise, bourbon tends to be sweeter and has a more oily mouthfeel than rye due to its high corn content. Common flavor notes in bourbon include vanilla, caramel, nuts, oak, dark fruit, chocolate, and mild spice. The final blend comes out as 55% Straight Bourbon aged for 4 years, 8 months; 35% aged for 4 years, 3 months; and 10% aged for 2 years, 1 month. Cathead doesn’t say which whiskeys were distilled by which distillery, but you can probably hazard a guess.Jackson, Mississippi-based Cathead Distillery doesn’t make Old Soul — at least, not all of it. But it does make some of the whiskey in this unique bourbon and blends it with bourbon sourced from MGP. Here’s the kicker: Cathead uses an identical, high-rye mashbill to the one that MGP uses (21% rye, 75% corn, 4% malted barley), then blends the finished whiskeys together after aging for various lengths of time.