pmullin wrote:I find that it just takes a few drops of water to release the various flavours.
Also, the alcohol strength seems to come across as soft "heat" rather that the normal alcohol "bite" that is found in strong or raw spirits.
I think this varies just a tad by the vintage, pmullin. JMHO of course.
My basic understanding of George T. Stagg's inception gives the impression it is somewhat a warehouse grab of 15 (or more) year old rye formula whiskey that is designated to be bottled unfiltered at barrel strength.
So far as I know there are no barrels in the various warehouses controlled by Buffalo Trace that are designated "George T. Stagg". There have been suggestions that at least one batch was basically Blanton's at twice it's usual bottling age.
The original release was purportedly a defunct brand entitled Cream of Kentucky which appears to be a brand name that is responsible for quite a bit of whiskey in the market today that is over 20 years of age.
Anyway, while there appears to be some basic profile to George T. Stagg, I've found the nuances to vary from vintage to vintage, which I think is to be expected anyway, but to me, some have been a little more easily approachable than others. All have been very good though!