Pinhook 6 Year "Oakspur" True Small Batch Single Barrel Kentucky Straight Bourbon Whiskey

Sean Joseph (Pinhook Co-Founder) has created a true double oaked small batch from a few barrels holding Castle & Key distillate. Age stated at 6 years, it spent 3 years in the first charred oak barrel and 3 years in the second. As a few folks who have tried mentioned, "it gives off Stagg vibes".

Proof won't be known until it dumps, but it is anticipated to be around 119. The mashbill is 75% corn /15% rye / 10% malted barley. 

Tasting Notes:

• Nose: First impression is bright and confectionery. Honey, brown sugar, vanilla cream, and icing sugar rise with peaches, baked apples, and soft orange citrus drifting over light floral hints. Secondary aromas of toasted oak, marzipan, leather, and gentle cinnamon add a grounded, bakery-plus-rickhouse character to the sweetness.
• Palate: The first sip is silky and sweet. Caramel, toffee, peach cobbler, apple pie filling, and vanilla custard spread across the tongue with syrupy richness and a touch of cornbread warmth. Then rye awakens, revealing pepper, rye seed, clove, orange peel, and a slow chili tingle that balances the dessert notes.
• Finish: Long, warming, and slightly spicy. Brown sugar, vanilla, light tobacco, toasted oak, and pastry crust linger with peach, cream, and faint char at the far edges. A final echo of peppery rye and baked stone fruit remains on the palate, inviting another slow sip rather than demanding it.

Nose: First impression leans bright and confectionery. Honey, brown sugar, vanilla cream, and icing sugar rise with peaches, baked apples, and soft orange citrus drifting over light floral hints. Secondary aromas of toasted oak, marzipan, leather, and gentle cinnamon give the sweetness a grounded, bakery-plus-rickhouse character.

Palate: First sip lands silky and sweet. Caramel, toffee, peach cobbler, apple pie filling, and vanilla custard spread across the tongue with syrupy richness and a little cornbread warmth. Then rye wakes up, showing pepper, rye seed, clove, orange peel, and a slow chili tingle that reins in the dessert notes.

Finish: Finish runs long, warming, and slightly spicy. Brown sugar, vanilla, light tobacco, toasted oak, and pastry crust linger with peach, cream, and faint char at the far edges. A final echo of peppery rye and baked stone fruit stays on the palate, inviting another slow sip rather than demanding it.

Oakspur loves rich, caramelized edges.
Serve it with grilled pork chops and apple compote or smoked pork shoulder; the brown sugar, peach, and spice slide right into the char.

Fried chicken with honey drizzle and buttery biscuits works beautifully.
The bourbon’s honeycomb, pastry, and pepper notes line up with crispy crust, salt, and rendered fat in a very easy way.

On a board, reach for aged cheddar, Gouda, and candied pecans.
Their salt, nuttiness, and sweetness mirror the caramel, toffee, and toasted oak at the core of the whiskey.

For dessert, think peach cobbler, bread pudding with caramel sauce, or vanilla-bean cheesecake.
Each plate taps directly into Oakspur’s fruit-forward, bakery-rich finish.