A. Altschuler & Co. “Ebony” 19 year Single Barrel Recask Kentucky Straight Bourbon Whiskey

Nineteen years in oak fundamentally changes a distillate. A. Altschuler & Co. secured mature Kentucky straight bourbon and orchestrated a deliberate, high-impact secondary maturation. This specific single-barrel recask, dubbed "Ebony," earned its moniker through sheer depth of character. The liquid was meticulously transferred into a specially cured-oak cask to consolidate two mature streams—one aged traditionally in American white oak and another carrying a distinct French oak influence. It stands apart from standard releases. The integration happens flawlessly here. Instead of a disjointed wood layer sitting atop the base spirit, the extended resting period creates a seamless, monolithic profile that doesn't just display age, but champions dark, brooding complexity.

Scarcity inevitably defines this project. Only 110 bottles exist within this extraordinarily limited outturn. Pushing the proof to a commanding 110.9 ensures the whiskey retains its viscous, unctuous texture without overpowering the palate with harsh ethanol heat. You'll find a drying cadence woven throughout the sip, directly inherited from the cured wood, which expertly prevents the underlying richness from becoming cloying. Such deliberate cask manipulation reveals the true prowess of the blenders. It’s deeply grounded yet brilliantly precise, offering enthusiasts an uncompromising glimpse into late-stage maturation.

• ABV: 55.45% (110.9 Proof)
• Age: 19 Years
• Cask: Cured-Oak Finish
• Yield: 110 Bottles

Nose: Dense aromas of polished antique leather and cigar box immediately command attention. Deep veins of dark cherry compote mingle with toasted almond, providing an aromatic intensity that avoids overwhelming the senses.

Palate: Viscous black caramel and espresso crema coat the tongue instantly. The mid-palate shifts remarkably toward intense cocoa nib and spiced plum, while the cured oak imparts a drying rhythm that perfectly restrains the innate sweetness.

Finish: Profoundly long and deliberately inky. Notes of seasoned library wood and subtle wine-like dryness linger indefinitely long after the liquid fades.

The robust, espresso-forward profile of this aged bourbon demands equally assertive culinary counterparts. Serve it alongside a dry-aged ribeye steak; the charred crust effortlessly amplifies the whiskey’s cured-oak tannins. Alternatively, pair it with dark, bitter chocolate truffles to highlight the latent plum and cocoa nib notes.