Description
About Noah’s Mill Small Batch Kentucky Bourbon Whiskey
Following the defeat of the British at the Battle of Yorktown during the American Revolutionary War in 1781, the territory west of the Appalachian mountains became known as Kentucky County. At the time, the territory was considered part of Virginia, and was overseen by a military governor named John J. Bowman. In order to encourage westward expansion, Virginia issued pioneers who agreed to settle in Kentucky County “corn writs,” which granted the pioneers 60 acres of land if they agreed to settle in Kentucky and start farming corn. Within a decade, some 2,000 farmers had settled and begun growing corn in Kentucky County. In order to prevent spoilage of the excess grains they harvested — there was a massive increase in the supply of corn as a result of the corn writs, with no corresponding increase in demand — these farmers began milling and mashing their excess corn, and distilling it into bourbon.
Key Facts & Production
| Feature | Detail |
|---|---|
| Distillery / Producer | Willett Distillery (Kentucky Bourbon Distillers, aka KBD), Bardstown, Kentucky, USA. |
| Style | Small‑batch, Kentucky Straight Bourbon Whiskey. |
| Proof / ABV | 114.3 proof, which equals about 57.15% ABV. |
| Age Statement | NAS (No Age Statement) now. Historically used to carry a 15‑year age statement; current batches do not. |
| Mash Bill / Grains | Reports indicate approx 72% corn, 13% rye, 15% malted barley. |
| Cask / Barrels | Aged in new, charred American oak barrels (standard for straight bourbon). |
| Batching / Variation | Small batch, so there’s some variation between batches. Some batches taste differently or have different character depending on casks. |
Tasting Notes & Flavor Profile
Here’s what people commonly pick up in the aroma (nose), taste (palate), and finish:
| Stage | Notes / Impressions |
|---|---|
| Nose / Aroma | Rich and bold: caramel, vanilla, toffee, brown sugar; also toasted oak, warm baking spices (cinnamon, maybe some allspice), roasted nuts, dried fruit (prunes, dark cherries), sometimes floral or herbal undertones like lavender or mint. |
| Palate / Taste | Full‑bodied & complex. You’ll get sweetness (caramel, butterscotch), nutty and orchard fruit elements, oak spice, baking spice; vanilla; a good deal of heat from the proof, which softens after a moment. Some batches show black pepper or rye spiciness. |
| Finish | Medium‑to‑long, warm, slightly dry towards the end as the oak and tannins come forward. Lingering sweetness (vanilla, caramel), some spice, sometimes a nutty / dusty oak dryness. |
Strengths & What Makes It Good
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Powerful & expressive: The high proof gives it strong presence, lots of flavor extraction from the barrel, and gives the bourbon a bold profile.
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Good complexity: Between the sweet, spicy, nutty, fruity, oak, and vanilla notes, there are many layers. It doesn’t feel one‑dimensional.
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Approachability despite potency: Many drinkers note that even though it’s strong, it’s not overly harsh; it becomes more forgiving with a drop of water.
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Character retro‑appeal: The older style bottles, label design, the history (used to be age‑stated, etc.), the overall profile appeals to those who like “classic” bourbon flavour.
Weaknesses & What Some Users Complain About
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Heat / Proof can be intense: The strong ABV means that for some, the alcohol is very noticeable, especially in the finish or straight from the bottle. Might need water/ice to tame.
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Dryness & Oak / Tannins: As you get to the finish, oak tannins can dominate for some bottles/batches; some users say it becomes a bit drying or loosely harsh.
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Batch variation / inconsistency: Because it’s a small batch, different releases sometimes vary a lot. Some buyers report loving one batch, but less impressed with another.
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NAS & Age uncertainty: With the age statement removed, some of the maturity is unknown. Though older barrels are used, the younger ones in the mix can reduce how mature or deep the flavour is.
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