Woodford Reserve Tasting with Elizabeth McCall, Woodford Reserve Sonoma Triple Finish [Tasted #679]

Last week, we had the pleasure of joining Elizabeth McCall, Woodford Reserve’s Master Distiller, for an evening of whisky insights, flavour exploration, and plenty of banter ahead of Old Fashioned Week.

Elizabeth kicked off the evening with her unexpected path to whisky. With a background in psychology and counselling, she entered Brown-Forman’s sensory department almost by chance. Her story unfolded as one of curiosity and a deepening passion for whisky, taking her from quality control to training teams worldwide in sensory analysis, eventually landing her the prestigious role of Master Distiller. One of the standout moments was Elizabeth describing her journey from psych studies to the whisky lab—a blend of fate, sensory expertise, and a love for exploring the depths of flavour.

Elizabeth McCall’s journey into the world of whisky is as unique and unexpected as it is inspiring. Growing up, she never imagined she would one day become a master distiller. Instead, Elizabeth pursued her passion for psychology, earning a degree in counselling psychology and initially envisioning a career as a therapist. 

Her introduction to the whisky world started while attending her younger brother’s graduation party, she happened to strike up a conversation with a guest who worked at Brown-Forman, Woodford Reserve’s parent company. When Elizabeth shared her interest in sensory sciences and her struggles finding the right career path, he suggested she apply to their sensory department, where her psychology background would be a valuable asset. Elizabeth was intrigued—she didn’t know much about whisky or sensory evaluation at the time, but the opportunity was too exciting to pass up.

Starting in Brown-Forman’s quality control department, Elizabeth found herself drawn to the nuances of whisky production and sensory evaluation. She was immersed in the hands-on, often mysterious world of whisky-making, working alongside industry experts who taught her about distilling, blending, and the complex layers of flavour that make each whisky unique. A pivotal moment came when she learned that whisky is clear when it first comes off the still—a revelation that sparked her curiosity and deepened her respect for the entire maturation process. She dove into every aspect of her role, from learning to interpret tasting data to helping shape new methods for sensory training across Brown-Forman’s global teams.

In 2014, Elizabeth’s career took a major step forward when she attended a class with Chris Morris, then Woodford Reserve’s Master Distiller. Chris invited her to train as a Master Taster, a role that would allow her to further her sensory skills. Her training alongside Morris offered her the chance to develop her own sensory style, and she soon became the expert palate behind Woodford Reserve.

In 2015, she officially took on the role of Master Taster, working across both Woodford Reserve and Old Forester. Then, in 2016, Woodford Reserve claimed her focus entirely, and Elizabeth moved to the Woodford Reserve Distillery full-time, working as a sensory scientist and overseeing quality control at the historic site. By 2018, she had advanced to Assistant Master Distiller, and in 2023, she achieved the role of Master Distiller.

The tasting session took us through Woodford Reserve’s five sources of flavour: fruit and floral, spice, grain, sweet aromatics, and wood. The tasting paired three Woodford Reserve expressions, with selected foods. Elizabeth led us through each pour with insights into how flavour is crafted, and, more importantly, how it can transform through pairing.

We started with the flagship Woodford Reserve Distiller’s Select bourbon, an iconic expression built around Woodford’s signature “five sources of flavour”—fruit and floral, spice, grain, sweet aromatics, and wood. To bring out the whisky’s versatile profile, Elizabeth introduced a trio of food pairings: parmesan cheese, dried cranberries, and fresh orange slices.

Next up was the Woodford Reserve Rye; a pre-prohibition style rye that’s as approachable as it is complex. Elizabeth guided us through the tasting, with soft hints of baking spices, honeyed sweetness, and dill on the nose. She described the palate as smooth and slightly sweet, with warming cinnamon and nutmeg spices that are softened by notes of light honey and malted barley. This rye is fitting for those who are new to rye or are wanting to check out the category. Elizabeth highlighted how the finish, with its lingering spice and nutty character, reveals the subtle depth and complexity of Woodford’s rye without overpowering the palate. 

The third and final expression we tasted was the Woodford Reserve Double Oaked, A personal favourite of Elizabeth’s, Double Oaked takes Woodford Reserve Distiller’s Select through a second aging phase in a heavily toasted, lightly charred barrel. This added step builds upon the bourbon’s natural complexity, bringing notes of butterscotch, vanilla, marzipan, and dark caramel. To bring out these indulgent flavours, Elizabeth paired the Double Oaked with dark chocolate.

But just as we thought we had completed the tasting, came the highlight for the night, the Woodford Reserver Sonoma Triple Finish

Woodford Reserve Sonoma Triple Finish (45.2% ABV, Versailles, Kentucky, USA, A$269.99)

The Sonoma Triple Finish, a limited Master’s Collection release with a triple-barrel maturation process in Korbel brandy, Sonoma-Cutrer Pinot Noir, and Woodford barrels. With its rich, fruity character and slightly red hue, this whisky was the highlight of the night for me.

Nose: A rich, layered aroma opens with brandy-soaked cherries, sweet cherry liqueur, and the warmth of Christmas cake. Notes of juicy raisins and a subtle hint of baking spices emerge, hinting at the complex interplay between brandy, Pinot Noir, and bourbon barrels.

Palate: Silky and creamy on the tongue, leading with soft vanilla and a medley of warming spices. Clove and nutmeg add depth, mingling with sweet caramel and a burst of tart raspberries. The barrel influence brings a gentle, toasted oak character, balancing sweetness with spice.

Finish: The finish is long and warm, lingering with a satisfying, spiced complexity that hints at cloves and subtle red fruit notes, leaving a memorable, layered impression.

Rating (on my very non-scientific scale): 93/100 (Hendy)

As a fitting end to the evening, and to celebrate Old Fashioned Week, we were served a Dessert Old Fashioned made with maple syrup instead of traditional sugar syrup. It’s a fantastic choice for those looking to experience the Old Fashioned in a new way, with a hint of dessert-like richness.

It was a truly remarkable night with Elizabeth McCall, hearing her stories about balancing life as a master distiller and her reflections on the art of sensory tasting. It’s clear that her journey is just beginning, and with her leadership, Woodford Reserve’s spirit of innovation is in great hands.

Thanks to We Are Different PR and Woodford Reserve for having us on the night

Cheers

Hendy

Shirt Bar "Scotch" Club: Woodford Reserve (March 2014) - Tasted #86 & #87

It was all the way back in November 2012 when we first blogged about Shirt Bar's Scotch Club (which, like this post, was all about Woodford Reserve and nothing to do with Scotch at all!) and when we first met Stuart Reeves, Brown-Forman Australia's NSW ambassador (whose immense knowledge of whiskey we've come to appreciate and whose friendship we've come to enjoy). Fast forward to March 2014, and Stuart was back at Shirt Bar, again spreading the good word of Woodford Reserve.

A few things seem to be guaranteed when Stuart takes the stand for a Woodford tasting: a lot of (great) whiskey, an astounding level of whiskey knowledge, at least one rare/unique/hard to find expression, a cocktail, and take-home goodies. This session didn't disappoint. On tasting was:

• Woodford Reserve New Make
• Woodford Reserve Distiller's Select Bourbon
• Woodford Reserve Master's Collection Maple Wood Finish
• Woodford Reserve Master's Collection Aged Cask Rye 
• Woodford Reserve Master's Collection New Cask Rye
• Woodford Reserve Master's Collection Four Wood
• Woodford Reserve Master's Collection Classic Malt 

...not including the single-nip Woodford Old Fashioned to kick off the night, and the take-home DIY Old Fashioned bags (complete with 50mL Woodford Reserve minis, 3.5mL Angostura bitters minis and swizzle sticks - very handy on a recent weekend trip up the coast)!

Given we've tasted the first 5 whiskies above previously, notes below are only for those we hadn't tried - the Four Wood and Classic Malt.  Suffice to say the others were all as good as memory served, and Steph still didn't like the New Make...

Woodford Reserve Master's Collection Four Wood (47.2% ABV, NAS, Kentucky USA, $250)

Produced by taking regular Distiller's Select at 7-8 years old, cutting it down to 55%, dividing into thirds and ageing in Maple (1yr), Sherry (6 months) and Port (6 months) casks.

Colour: Dark, vibrant copper.

Nose: Rich, berries, with a slight nuttiness.

Palate: Big creamy mouthfeel, definite sherry influence, but also very sweet. Definitely a Bourbon, with vanilla notes still showing through.

Finish: Long, with cherries and Christmas cake. Smooth to the end.
Overall: 92/100

Woodford Reserve Master's Collection Classic Malt (45.2% ABV, NAS, Kentucky USA)

Made with 100% malted barley. Yes, a "Single Malt" from Kentucky, USA!

Colour: Light, straw.

Nose: Muted, playdough. Slightly earthy.

Palate: Light and buttery, hints of breakfast cereal (Nutri-Grain?)

Finish: Short to medium, with some rubbery notes. Smooth and easy drinking though.
Overall: 90/100. Certainly interesting, though not a whiskey I'd choose to spend $100USD+ on. The biggest disappointment however was that we're not getting the other Single Malt ("Straight Malt") in Australia!

Cheers,
 - Martin.

This Week in Whisk(e)y #6

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week. So on with it then...

It's single malt, but not as you know it - Woodford Reserve release "Classic Malt" and "Straight Malt"

We've featured Woodford Reserve's "Master's Collection" on the site before, but for those unfamiliar with the series, it's basically Woodford's annual opportunity to go a little crazy. Different finishes, different casks, four wood aging, and a few interesting ryes are a few examples of recent releases, but for this year (late 2013 in the States - we're a little behind) they've gone one step further with the release of two single malt whiskeys, and I hear through the grapevine we'll see them in Australia later in the year (and maybe earlier than that at the odd tasting).

The two releases are "Classic Malt" and "Straight Malt", both made from 100% barley, but differing by the types of cask used for aging - the Straight Malt in virgin oak (in the same way Bourbon is aged), the Classic Malt in used Bourbon barrels (in the same way a lot of Scotch whisky is aged). With both sitting at 45.2% ABV (continuing Woodford's trend of having all their whiskies end in 0.2% ABV), these should be interesting to compare. We can't wait.



The Wild Rover's "Campbell Cove Whiskey Collective"

Launched last week, we mentioned that The Wild Rover's "Campbell Corner Whiskey Co-Operative" (CCWC) included a list of 50 whiskies for members to work their way through before "unlocking" a selection of special drams. James from The Wild Rover has been kind enough to send through the full listing, and to be honest, it's a pretty fantastic list. With a good split between Irish and Scotch whiskies, and a few North American, Japanese and Aussies thrown in, it has something for everyone. Prices are reasonable too, considering the quality of the drams, with only 8 of the 50 above $20, and plenty for around $11-$14. We've linked the full listing below, but to call out a few of the more interesting ones:

• Ardbeg Supernova ($24)
• Connemara Cask Strength ($12)
• Longrow 1997 14yo Burgundy Wood ($14); and
• Van Winke 10yo ($22)

The current full listing can be found at: https://drive.google.com/file/d/0B53LQq_J9E22QW9GX1BiZnJ1amM/edit?usp=sharing

NZ Whisky receives 95 points from Jim Murray
I've voiced my thoughts on Jim Murray on this site before (in summary, I respect what he does but think people place too much emphasis on his ratings, considering he's only one man), but regardless, the man has tasted more whisky than the majority of us, and people keep buying his annual book release, so I guess his opinions are still highly regarded.

One of his views that I agree with, it seems, is that the NZ Whisky Company 21yo "South Island Single Malt" is a damn good whisky. I considered it the equal best when tasting 10 of their releases back in 2013, and Jim has given it 95 points in his 2014 Whisky Bible.

To quote the NZ Whisky Company press release:

"In a great start to 2014 for the New Zealand Whisky Company, Jim Murray’s latest edition hot off the press in London, sees the South Island Single Malt 21 y.o. scored at 95 points, placing it in the highly coveted category. This is the first time ever that a New Zealand whisky has scored so high and been anointed ‘Liquid Gold’. 

“This is a salute to the craftsmanship of the Dunedin distillers,” says company CEO Greg Ramsay. “Being recognised as one of the world’s great whiskies by Jim Murray, that’s the ultimate endorsement of your dram and all the Dunedin distillers like Cyril Yates can be proud that what they were doing in the 80s and 90s in New Zealand, was every bit as good as what the Scots were doing over in Speyside and on Islay.” 

The South Island Single Malt is the company’s flagship single malt, aged for 21 years in American Oak, ex-bourbon barrels. According to Murray’s latest bible, “you would be forgiven for thinking this was a 30 or even 35-year-old Speysider; almost a grassy maltiness melding into the light, exotic fruit and freshly chopped celery. Clean, delicate and elegant beyond words. 

If someone asked me how I would like my 21-year-old non-peated malt to come to me, it would probably be something like this: a top of the range 40-year-old. Proof that the country in which a whisky is made is totally irrelevant. Great whisky is great whisky.”
The whisky is now exported from Oamaru and available across Canada, the UK, Australia and Europe."

Until next time...sláinte.

Cheers,

 - Martin.

This Week in Whisk(e)y #4

We get a fair few interesting press releases here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week. So on with it then...

Lark Distillery Pty Ltd to acquire the Old Hobart Distillery and Overeem brand

Old Hobart Distillery, who regular readers might know I'm a bit of a fan of, have just announced that effective this Friday (17th Jan 2014), they will be acquired by Lark Distillery Pty Ltd. Lark and Old Hobart have worked closely together given Bill and Casey were mates from way back in the day, and it seems Casey is calling it a day (partially), with a plan to retain a role in Quality Control and the occasional brand ambassadorial role for Overeem.

Further details can be found in the press release here.

Bourbon & Bluegrass - Woodford Reserve & Jack Daniels
A lot of whisk(e)y events happen in major cities around Australia, but by no means do all the whisk(e)y fans live solely in major cities, so it's good to see the occasional event held outside the usual Sydney/Melbourne/Brisbane etc..

Like Gosford, for example, where Brown Forman are hosting "Bourbon & Bluegrass featuring Woodford Reserve and Jack Daniels".

Brown Forman always put on a fun night, and with an event described as a mixture of "American Whiskey and tasty southern food", along with "Woodford Reserve and Jack Daniels with some special surprises on the night" it's sure to be a good night. Unfortunately we have prior commitments otherwise we'd see you there!
Details: 6:30pm, Tuesday 4th Feb 2014 @ Reviver, 37A Mann St Gosford. $40.


Glenmorangie Cask Masters - Design Winner chosen

For those unsure of what the Cask Masters series is, you can read about it here, but in short it's Glenmorangie's take on a "crowdsourced" whisky (which we saw The Glenlivet do recently, to good effect).

First, the world selected the whisky (a Manzanilla-cask number), then the name ("Taghta"), now the design of the Glenmorangie Cask Masters has been chosen (see here).

It's a fun program, but given how long it's been running and how many people have had input, it better be a damn fine tasting/looking whisky!

Until next time...

Cheers,

 - Martin.

Shirt Bar Scotch Club - Woodford Reserve (November 2012)

Scotch Club at Shirt Bar - a brilliant concept where every month or so, a bunch of like-minded spirits fans get together to taste dark spirits (usually Scotch, but occasionally rum, Australian whisky, or in the case of this Scotch Club - Bourbon whiskey). Usually led by a Brand Ambassador or the distillers themselves, they're informative sessions where attendees get to not only taste some top-shelf and often rare spirits, but also learn the inner secrets of distillation, and sometimes taste the product during its lifecycle (and then soak it all up with a pies, quiches, and a generous platter of breads/cheeses/olives and dips!).

Woodford Reserve was this month's focus, led by spirits guru and Brown Forman / Woodford Reserve Brand Ambassador Stuart.

Walking in and seeing only three empty seats (ours - apologies to Adam and Stuart for being late!), it was clear this was going to be a popular Scotch Club. It wasn't hard to see why either - with a  set of 6 tasting glasses in front of every seat, AND a 50mL take-home WR Distiller's Select for everyone.

Bourbon fans would probably be familiar with the regular WR (Distiller's Select), but rest of the range is rarely seen in Australia (typically limited to specialist shops like World of Whisky in Double Bay), so it was a treat to not only try 4 of the rarer releases, but also some fresh-off-the-still new make (aka "White Dog").

All up, we tasted:

• Woodford Reserve new make ("White Dog")
• Woodford Reserve Distiller's Select
• Woodford Reserve Master's Collection Seasoned Oak Finish
• Woodford Reserve Master's Collection Maple Wood Finish
• Woodford Reserve Master's Collection Aged Cask Rye 
• Woodford Reserve Master's Collection New Cask Rye

Woodford Reserve new make ("White Dog")

If you've tried new make before, you'll probably know what I'm about to say. A pure expression of the ingredients that go into the basic "spirit" (it's not a bourbon yet at this point), new make is crystal-clear and comes fresh off the still, before being placed into barrels for aging. It's potent, has a somewhat ethanol scent, and usually pretty rough (although in this case, surprisingly smooth). You wouldn't want to drink it every day, but it's worth trying at least once.

Woodford Reserve Distiller's Select (46.2% ABV)
It's amazing what 7 years of sitting in a barrel can do. Smooth, honey notes replace the harsh, raw taste of the new make. This is something you can easily drink every day.

Woodford Reserve Master's Collection Seasoned Oak Finish (50.2% ABV)

Woodford Reserve Master's Collection Maple Wood Finish (50.2% ABV)

Woodford talk about the "5 sources of flavour" (grain, water, fermentation, distillation, and maturation) and change just one of these for each of their MC releases. For these two  it's the maturation - aged for an extra 2 years (total 9 years), and in seasoned oak and maple wood barrels respectively. The Seasoned Oak has a deep mahogany colour and spice comes through clearly in both nosing and tasting, whereas the Maple Wood (to me at least) had strong leather characteristics. Both brilliant bourbons you could happily sip and savour all night long.

Aged Cask - you can see
how light it is due to being
aged in used barrels.

Woodford Reserve Master's Collection Aged Cask Rye (46.2% ABV)

Woodford Reserve Master's Collection New Cask Rye (46.2% ABV)

These were interesting - sold as a pack of 2 x 350mL bottles, these 100% rye whiskies only differ by the type of cask they're aged in. Hearing "100% rye" I was expecting something pretty overpowering, but was surprised at just how drinkable these were neat (at around $250AUD/pack, you probably wouldn't be mixing too many cocktails with them...). Smooth, rounded, and with none of that harsh bite you can get with some ryes. Opinions around the room were pretty evenly split as to the preferred rye - for me it was the Aged Cask.

Before finishing the night we were given a few interesting facts about Woodford Reserve, including:

• ABVs all end in 0.2% (see above)
• WR actually make their own barrels; and
• Barrels are stored in temperature-controlled warehouses, which are purposely heated and cooled during the aging process.

All up a fantastic combination of great whiskey, great food and great conversation. I highly recommend checking out both Woodford Reserve and the next Scotch Club if you haven't yet!

Cheers, 

 - Martin.

PS: Google also tells me Australia is shortly getting the next MC release - "Four Wood". Can't wait to try it!