Distillery: Brown-Forman Shively Distillery
Proof: 115
Age: No age statement
Mashbill: 72% Corn, 18% Rye, 10% Malted Barley
Color: Russet
Price: ~$60
Company
Brown-Forman is the company behind Old Forester, Woodford Reserve, and Jack Daniel’s (quite the portfolio). Old Forester is produced at the Brown-Forman Shively Distillery.
Production
According to the Old Forester site, the Volstead Act of 1920 (initiated the Prohibition) granted permits to six distillers in Kentucky to continue bottling bourbon for medicinal purposes. Through one of the permits, Old Forester continued producing medicinal whiskey on Whiskey Row in Louisville, KY.
During this time, all whisky had to be bottled at 100 proof. With this entry proof, the angel’s share (evaporation in the barrel during aging) created a 115 proof whiskey after maturation. Old Forester 1920 Prohibition Style represents the same flavor profile this bourbon had nearly 100 years ago.
Nose – 96/100
Dark fruit, brown sugar, dark chocolate
The nose is incredibly rich and complex.
Palate -96 /100
Oak, cherry, caramel, dark chocolate
The richness of the nose carries through to the palate. At 115 proof, it’s a bit hot but not as hot as you’d imagine.
Finish – 95/100
Pepper, dark chocolate, nuts
The finish is long and satisfying. It starts of peppery, but the notes in the palate and nose quickly start coming out.
Value – 97/100
At $60, Old Forester 1920 provides a premium experience that can stand toe-to-toe with $100 bourbons. The best part is it’s widely available. I plan on keeping a bottle stocked at my bar at all times.
Verdict – 96/100
We score each bourbon based on nose, palate, finish, and value.
Scoring System:
- Platinum – 95+
- Gold – 90 – 94
- Silver – 80 – 89
- Bronze – <80
Hunter Branch is the Founder and Director of Editorial for Bourbon Inspector. He has been writing about and professionally reviewing bourbon since 2020 (and has been drinking it for much longer). He’s been able to interview big names in the bourbon industry like Trey Zoeller from Jefferson’s Bourbon and his work has been featured in publications like TastingTable, Mashed, and more.