• Wes Farno

Four Roses - Small Batch Select


Distiller: Distilled, Aged, & Bottled by Four Roses Distillery

Proof: 104 Proof / 52% ABV

Mash bill: Four Roses has 10 Recipes using two mash bills and five unique yeast strains. The company uses four-letter codes to denote each of the ten different recipes. I have outlined it all below.


Four Roses Letter ID:

1st - is always an O; denotes that it is distilled at Four Roses Distillery in Lawrenceburg, Kentucky


2nd - The second letter denotes which mash bill is utilzed. "B" or "E"

Mashbill B - 60% Corn | 35% Rye | 5% Malted Barley

Mashbill E - 75% Corn | 20% Rye | 5% Malted Barley


3rd - is always "S," which indicates it is straight whiskey


4th - indicates which of the five proprietory yeast strains is used; V, K, O, Q, or F.

V - Delicate Fruits

K - Slight Spice

0 - Rich Fruit

Q - Floral Essence

F - Herbal Notes


The newest bourbon in Four Roses permanent lineup is the Small Batch Select. It contains a combination of six different varieties of mash bills and yeast recipes.


1- OBSV

2- OBSK

5- OBSF

6- OESV

7- OESK

10- OESF

Price: $59.99 / $4.72(2oz. pour)


Color: Tawny - which sits on the darker side of the middle portion of the scale.


Nose: It has a distinct bourbon nose with copious amounts of vanilla, custard, oak, and caramel. I also get hints of sweet fruit.

Tasting: The fruit comes through more robust on the taste than the custard and vanilla while the oak lingers on the tongue.


Finish: Long-lasting! I love the finish of this bourbon. It sits in your chest without having to endure the ethanol taste that often accompanies a long-lasting finish. I also get a bit of nutmeg or cinnamon on the finish.

Recommendation: I am a huge fan of Four Roses single barrels; however, the Small Batch Select is a strong contender for top billing from Four Roses. At $59.99 a bottle or roughly $4.72 for a 2oz pour. The single barrels are slightly less expensive but are not always as easy to find in Ohio. I recommend purchasing a bottle, sharing it with friends, and impressing them with the knowledge about yeast strains and mash bills you learned above.

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