I was not overly impressed with this whiskey the first time through, so for the second tasting, I added water to see if I could pull a little more complexity from it by muting some of the barrel flavors. There is a bit of a metallic or medicinal thing going on with the finish here, and it’s hard to place. The oak again dominates, but some black pepper spice does rear its head midway through with some brown sugar and sour apple flavors. This is a finish that lingers a bit too long. There are notes of standard caramel and corn on the front of the palate, but extreme barrel flavors hit the rear palate and overpower any subtlety. I’m guessing this comes from the higher areas of the rick houses.īananas pop to the forefront immediately upon nosing the glass, followed by mild sweet corn and a blast of heavy barrel and oak notes. This is a medium-to-dark brown with only hint of amber. Availability: Readily Available in most areas.Mash Bill: 78% Corn, 10% Rye, 12% Malted Barley.I have a fondness for Bottled in Bond bourbons, so I’ve been meaning to get to this review for some time. I received the sample of this bottle for review from ModernThirst co-founder Matt Gates over a year ago, and am just getting around to it. This offering is Bottled-in-Bond, meaning it is a Straight Bourbon at least 4 years old and bottled at 100 proof. It is generally considered a bottom-shelf bourbon, costing well under $20 a bottle in Kentucky. Dant is a standard rye-based bourbon made using Heaven Hill’s standard bourbon mash bill. It was later sold off to United Distillers, and by 1993 the label was sold to Heaven Hill, who owns and produces it to this day. The Dant distilleries closed during prohibition, with Stitzel-Weller buying some of their stocks, and reopened in 1936, only to be sold off to United Distillers in 1940, who sold the plant and its labels to Schenley in 1952, who revived the J.W. Dant had established his own distillery and from that lineage, J.W. founded, among other labels, Yellowstone. Dant, continued in the distilling business. Dant, a distiller in the 1830s who used the “log” method of distilling, where a hollowed tree trunk was used in place of a copper pot still. Historically, the Dant family was among the first large-scale producers of whiskey and bourbon in Kentucky owning multiple distilleries prior to prohibition. What do I mean by “forgotten?” Take a look at Heaven Hill’s website…looks like they’ve forgotten it, too. Dant is one of the forgotten labels produced by Heaven Hill brands. Skip it, and try Evan Williams Black or other Heaven Hill alternatives instead. One dimensional, over oaked, and not pleasing to sip, this feels like a label Heaven Hill uses to get flawed barrels out of their warehouses for a nominal return.
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