Vanilla cream | New oak | Corn oil | Light caramel | Youthful

White peppercorn | New oak | Vanilla | Mild rye spice | Watery mouthfeel

New oak | Rye spice | Light brown sugar | White peppercorn | Creamed corn | Vanilla

Flag Hill Distillery bills itself as New Hampshire’s oldest distillery, having started distilling in 2004. The first legal distillery in the state after Prohibition, they produce a number of different spirits and wines. The company pivoted to whiskey in 2013, which is when the current owner, Brian Ferguson came on board, and later purchased the company in 2015. Using estate grown corn and rye, and distilled and aged in-house, Flag Hill uses only six barrels in each of their bourbon batches.  

Flag Hill Bourbon is consistent. When I reviewed their 10 Year Old Bourbon, I actually found many of the same flavors that the distillery’s much younger standard 4 year old bourbon delivers. This includes a youthful aroma focusing on new oak, corn oil, and vanilla cream. The palate is thin, with notes of white peppercorn, new oak, and vanilla popping, along with a mild rye spice that carries to the finish, which ends with a quick hit of lighter, classic notes. While we have a preview of what age does to the evolution of the flavor profile, or lack thereof, the flavor profile delivered for the standard Flag Hill Bourbon is more in line with what you’d expect for a younger craft distillery bourbon. The price is in line with other craft distilleries and will appeal to those looking to support their local distillery.

The bourbon in review is from Batch 22.