Orchard fruit | Light vanilla custard | Toasted oak

Baked apple | Pear | Honey | Toasted oak | Caramel | Light-bodied

Light rye spice | Ripe pear | Honey | Floral undertones emerge | Medium-length

Initially established in 1856 in Paris, Kentucky, Chicken Cock was one of the larger bourbon brands of the 19th century before it faded into existence.‍‍The Chicken Cock brand was resurrected by entrepreneur Matti Anttila beginning in 2011, with the first modern-day release being a 30 barrel release of 8 year old bourbon in 2017. Now with nearly a decade under its belt in its modern-day form, the company is experimenting with a blend of straight rye whiskey and apple brandy in honor of the nation’s 250th anniversary. The company states that this limited edition, 12,000-bottle release marks “a new moment with two historical spirits companies spanning a combined 416-year history.”

While the blend is more rye than apple brandy, leaning on nearly a third of apple brandy reveals a sip that is grounded in rye whiskey but distinctly orchard-fruit-heavy. It starts with prominent orchard fruit on the nose, combined with light vanilla custard and toasted oak. The palate brings more distinct notes of baked apple, pear, and honey resting on toasted oak and caramel. Light rye spice emerges on the backend of the sip, with pear and honey carrying over onto what becomes an emerging floral base. It’s light-bodied overall and drinks surprisingly easily for being 100 proof, with fruit notes prominent throughout.

This is a unique expression. I love the inclusion of a bald eagle and a rooster on the bottle’s front label, and keeping it subtle rather than overly flashy is a nice touch. Combined with its manageable price point, it’s a fun limited edition release that fans of prominent orchard fruit notes in their whiskey should absolutely seek out.