Creamed corn | Irish soda bread | Pipe tobacco | Raisin | Vanilla | Touch of brown sugar

Baking spices | Rye spice | Oak | Green peppercorn | Cinnamon apple | Baked dough | Dab of honey

Rye spice | Cinnamon stick | Baking spices | Dry oak | Light tobacco leaf

Buzzard’s Roost was created and started by Judy Hollis Jones and Jason Brauner, the latter being the founder of the influential Bourbons Bistro in Louisville, Kentucky. For their latest release, the company utilizes a four grain mashbill that was sourced from a “trusted distillery” in Ohio. Like their other releases, the base whiskey undergoes finishing in secondary oak. In the case of Double Oak Four Grain Bourbon, Buzzard’s Roost Spirits utilizes toasted and charred oak barrels for finishing.

The sip does a good job of highlighting the influence of all four of its grains. It opens with a pleasing aroma that highlights the creamed corn, Irish soda bread, along with its drier and sweeter scents. The midpoint shifts to a more spice-focused affair, with notes of cinnamon apple, baked dough, and honey slowly pushing back to provide balance. The finish is the one part of the sip that drops sweeter notes and instead focuses on more balanced spice and earthy flavors.

Between its four grain mashbill and finishing process, Buzzard's Roost Double Oak Four Grain Bourbon has a lot going on for it. Interestingly enough, the bourbon is able to deliver a cohesive sip for the most part. The finish pushes the spice and dryness, highlighting the time spent in secondary oak; however, not so much that it’s a massive detriment to the sip. Overall, this is a good release from Buzzard’s Roost Spirits and continues to highlight the company’s ability to utilize secondary oak to make their sourced whiskeys uniquely their own.