The older I get and the more whiskey I sample, the quicker these limited releases truly seem to go by—yet another year has come and gone, and that can only mean it’s time for another Old Forester Birthday Bourbon release. And yet, this release was notably different from others in the lineage of this storied brand, as Brown-Forman rejiggered their method of distributing the sought-after Birthday Bourbon in 2022. Where previous years of Birthday Bourbon had always been sold at the Louisville distillery, inspiring long lines and a feverish atmosphere, this year the brand was taken entirely out of the physical retail space. Instead, an online national sweepstakes was held for the limited allotment of bottles, allowing for a fair (if random) chance for consumers all over the U.S. to potentially purchase a bottle. As with any other decision regarding allocated bourbon in the U.S. market, this was no doubt delightful to some, and infuriating to others.
Regardless, here’s what you’ll actually find within the 2022 edition of Old Forester Birthday Bourbon, released in Sept. as always to celebrate the birthday of founder George Garvin Brown. This year’s batch carries an 11 year age statement, with a proof point a bit lower than the last few years, at 48% ABV (96 proof). As ever, this is a small batch of barrels chosen and blended by the brand’s Master Distiller, Chris Morris. It carries a $150 MSRP.
So with that said, let’s get right into tasting what is usually a yearly highlight.
On the nose, this one initially has some promising elements—lots of citrus and some hints of darker fruit are the first things one is likely to notice, with a suggestion of flamed orange peel. The “flamed” aspect suggests something else that becomes the dominant theme in this Birthday Bourbon, though, which is barrel char and roast. This is a uniquely roasty expression of Birthday Bourbon in my opinion, especially in comparison of my memories of previous batches. The nose reflects this with touches of smoke and ashy roast, along with dark chocolate, which form an interesting counterpoint to the more perky fruit notes. I’m getting a bare suggestion of something like oatmeal cookie as well, albeit somewhat covered up by charred oak.