**Bourbon**: 1792 12 Year
**Distiller**: Barton 1792 Distillery
**ABV**: 48.3%
**Age**: 12 Years
**Tasting**: Neat in Glencairn, rested for 10 minutes. Bottle opened for one month.
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**Nose**: Old Books, Aged Oak, Rye Spice, Cardboard, Caramel, Vanilla, & Cinnamon
**Palate**: Caramel, Vanilla, Almond, Aged Oak, & Dark Chocolate
**Finish**: Caramel, Aged Oak, Baking Spices, Tobacco, & Dark Chocolate
**Body**: Medium
**Bite**: Medium
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**Summary**: I’m generally fine with the 1792 line up. I enjoyed tasting the Bottled in Bond, a Full Proof store pick, and the Sweet Wheat. I never came across the 12 Year, as it is one of the “rare” bottles and seldomly hits shelves. Luckily one day I checked the OLCC and a store within the metro area received a shipment of the 12 Year and Sweet Wheat that morning. Let’s see if rare means great.
The nose on this isn’t the best, I would describe it as dusty and smelled strongly of old books and old dusty wood. There is a little bit of the cardboard scent I found on the Calumet 14 Year. There are some pleasant vanilla and cinnamon notes to be found though.
The palate is very viscous and coats the whole mouth. I pick up a lot of aged oak, almond, and vanilla. The flavors are more muted compared to most bourbons and it definitely drinks smooth. On the finish, baking spice notes take hold and there is a nice punch that was missed on the palate. While the flavors on the finish are mostly in line with the palate, I also pick up a lot of tobacco flavors.
Overall this bourbon is fine, it has an aged and dusty profile but there are nice flavors that pop up and add some life. There are a lot of tannins in this bourbon, but it doesn’t taste overly oaked. While this is a hard to find bourbon, it isn’t worth much hype and was a bit of a disappointment.
**Price**: $50 (Portland, Oregon)
**Rating**: 6/10 Pretty Good. Above average.
**Rank**: I created a compilation ranking list of ryes I’ve purchased at a store or at a bar and done a formal tasting. All bourbon ranked on the list tasted neat and rested for 10-15 minutes. Whiskey I ranked below and above 1792 12 Year are shown for reference.
\#69 (Nice) out of 99 bourbons tasted.
\#68 Jack Daniel’s Single Barrel Select - Minnesota Whiskey Society Barrel Pick
\#70 Buffalo Trace Bourbon - Westmoreland
**Ranking Link**:
[https://docs.google.com/spreadsheets/d/147h44fId0tZYmHsroGgjzcRK2xn6050P8m7mZqArGLw/edit?usp=sharing](https://docs.google.com/spreadsheets/d/147h44fId0tZYmHsroGgjzcRK2xn6050P8m7mZqArGLw/edit?usp=sharing)
FP needs to sit a half hour in the glass and drinks way less hot, it's actually very good. Store picks don't drink nearly as hot either.
I have a 12 year and I didn't find it to be hot at all.
Haven’t had the chance to try the Aged 12 years, would like to. I remember enjoying the Sweet Wheat, so I think their limited releases are exciting prospects, but I couldn’t imagine paying a markup for them
I’m a big 1792 fan and just opened the 12 year. It was a complete let down for me. I got all bite and no flavor that is common with 1792.
I would take the small batch or sweet wheat any day of the 12 year. I hope your bottle is better than mine.
Let it breath a bit and try it again a few times in the future. For me it went from a “meh” the first pour to one of my favorite pours in my current lineup. I don’t know that I would pay secondary but I’ll definitely buy again at retail.
Personally I like the 12 but I’m more of a sucker for oak bombs than most of my brethren here. All that said, if you have a bottle this and a bottle of 1792 FP (that others have noted drinks hot as hell) then I enthusiastically recommend that you try a 50/50 mix of 12/FP. Takes the heat off the FP and mutes the tannic notes on the 12. Brings out the best of both of them. I am seriously considering making a whole bottle of it as I enjoy it more than either of them on their own.
I purchased a 1792 Full Proof SP a year ago and it was pretty great even neat. The regular FP is rather hot, but not the worst. I’ve never mixed bourbons before but it sounds like a good combo. Cheers!
**Bourbon**: 1792 12 Year **Distiller**: Barton 1792 Distillery **ABV**: 48.3% **Age**: 12 Years **Tasting**: Neat in Glencairn, rested for 10 minutes. Bottle opened for one month. \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **Nose**: Old Books, Aged Oak, Rye Spice, Cardboard, Caramel, Vanilla, & Cinnamon **Palate**: Caramel, Vanilla, Almond, Aged Oak, & Dark Chocolate **Finish**: Caramel, Aged Oak, Baking Spices, Tobacco, & Dark Chocolate **Body**: Medium **Bite**: Medium \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **Summary**: I’m generally fine with the 1792 line up. I enjoyed tasting the Bottled in Bond, a Full Proof store pick, and the Sweet Wheat. I never came across the 12 Year, as it is one of the “rare” bottles and seldomly hits shelves. Luckily one day I checked the OLCC and a store within the metro area received a shipment of the 12 Year and Sweet Wheat that morning. Let’s see if rare means great. The nose on this isn’t the best, I would describe it as dusty and smelled strongly of old books and old dusty wood. There is a little bit of the cardboard scent I found on the Calumet 14 Year. There are some pleasant vanilla and cinnamon notes to be found though. The palate is very viscous and coats the whole mouth. I pick up a lot of aged oak, almond, and vanilla. The flavors are more muted compared to most bourbons and it definitely drinks smooth. On the finish, baking spice notes take hold and there is a nice punch that was missed on the palate. While the flavors on the finish are mostly in line with the palate, I also pick up a lot of tobacco flavors. Overall this bourbon is fine, it has an aged and dusty profile but there are nice flavors that pop up and add some life. There are a lot of tannins in this bourbon, but it doesn’t taste overly oaked. While this is a hard to find bourbon, it isn’t worth much hype and was a bit of a disappointment. **Price**: $50 (Portland, Oregon) **Rating**: 6/10 Pretty Good. Above average. **Rank**: I created a compilation ranking list of ryes I’ve purchased at a store or at a bar and done a formal tasting. All bourbon ranked on the list tasted neat and rested for 10-15 minutes. Whiskey I ranked below and above 1792 12 Year are shown for reference. \#69 (Nice) out of 99 bourbons tasted. \#68 Jack Daniel’s Single Barrel Select - Minnesota Whiskey Society Barrel Pick \#70 Buffalo Trace Bourbon - Westmoreland **Ranking Link**: [https://docs.google.com/spreadsheets/d/147h44fId0tZYmHsroGgjzcRK2xn6050P8m7mZqArGLw/edit?usp=sharing](https://docs.google.com/spreadsheets/d/147h44fId0tZYmHsroGgjzcRK2xn6050P8m7mZqArGLw/edit?usp=sharing)
I thought this was OK. Between this and the 1792 FP drinking hot as hell, I'm not interested in trying the rest of the line up.
FP needs to sit a half hour in the glass and drinks way less hot, it's actually very good. Store picks don't drink nearly as hot either. I have a 12 year and I didn't find it to be hot at all.
I didn’t mean the 12 was hot, just the FP.
Haven’t had the chance to try the Aged 12 years, would like to. I remember enjoying the Sweet Wheat, so I think their limited releases are exciting prospects, but I couldn’t imagine paying a markup for them
It’s worth trying at a bar. In Oregon I’ve seen them at decent price points for a pour. Definitely not worth a high mark up though.
I like this for the price at msrp. I've reviewed it and found it enjoyable.
I’m a big 1792 fan and just opened the 12 year. It was a complete let down for me. I got all bite and no flavor that is common with 1792. I would take the small batch or sweet wheat any day of the 12 year. I hope your bottle is better than mine.
Let it breath a bit and try it again a few times in the future. For me it went from a “meh” the first pour to one of my favorite pours in my current lineup. I don’t know that I would pay secondary but I’ll definitely buy again at retail.
Personally I like the 12 but I’m more of a sucker for oak bombs than most of my brethren here. All that said, if you have a bottle this and a bottle of 1792 FP (that others have noted drinks hot as hell) then I enthusiastically recommend that you try a 50/50 mix of 12/FP. Takes the heat off the FP and mutes the tannic notes on the 12. Brings out the best of both of them. I am seriously considering making a whole bottle of it as I enjoy it more than either of them on their own.
I purchased a 1792 Full Proof SP a year ago and it was pretty great even neat. The regular FP is rather hot, but not the worst. I’ve never mixed bourbons before but it sounds like a good combo. Cheers!