Described by Barton as a “high rye” bourbon, 1792 Full Proof skips the traditional chill filtering that Barton normally uses, and instead only passes through a plate and frame filter. This bourbon’s name is derived from the fact that it’s been bottled at its original 125 barrel entry proof, making it the highest proof 1792 offering to date. While it’s well-known that I’m not a fan of the standard 1792 Full Proof, I was excited to try my first store pick of this line.

Surprisingly lacking any ethanol, the nose is really inviting and full of caramel, oak, burnt sugar, baking chocolate, and spiced apples. The palate starts sweet with notes of creme brulee, brown sugar, soft caramel, and vanilla, before building into a crescendo of heat. Upon swallowing, the heat from the palate explodes and fills your mouth. The heat lingers for a long time before subsiding into a funky mixture of chewy wet oak, dry leather, and bar soap.

In the end, I think my taste buds will never fully fall in love with 1792 Full Proof. I still find this to be slightly too hot of a palate and with too funky of a finish to fully enjoy. That said, this bottling is a really nice example of how store picks can surprise you. A lot of the negatives that I found in the standard bottle are smoothed out, allowing for a more enjoyable experience for me. I can see why so many people track down store selections of 1792 Full Proof versus the standard bottle, as it simply delivers a better drinking experience.  

‍The sample used for this review was provided at no cost courtesy ofLinwood Wine & Liquor Company. We thank them for the sample and for allowing us to review it with no strings attached.