Buzzard’s Roost: Up To the Challenge
Jason Brauner readily admits that he was never a big fan of rye. “I didn’t find rye to be sippable like Bourbon is”, Jason said. “Of course, I carry rye in the restaurant so I make it a point to know a lot about it. I was just not much of a fan of it”.
When Jason founded the Buzzard’s Roost brand, part of the selling point to him as the master blender was the challenge of producing a rye that he would consider to be a sipping whiskey. After all, the full name of his brand is Buzzard’s Roost Sippin’ Whiskeys.
The Roost of the Story
Since Jason opened Bourbons Bistro in 2005 he has had an active single barrel program. In fact, Bourbons Bistro just released its 25th barrel pick from Four Roses in conjunction with the restaurant’s 15th anniversary. The single barrel picks Jason has selected (not just with Four Roses, but with every major distillery in Kentucky) have allowed him to get to know the master distillers. Through those relationships, he soaks up as much knowledge from them as he can. In the process, he has garnered the respect of those distillers, too. Jim Rutledge says “If I could pick an understudy for J.W. Rutledge Distillery when it gets going it would be Jason. That is how much I respect his passion and his palate”. The knowledge gained through these distillers combined with his overall passion for the industry grew into a desire for Jason to go from just selling whiskey to making whiskey.
“Initially, we were looking to raise $30 million and build a new distillery”, Jason explains. “This was more than just a business venture. It was first and foremost about making great whiskey.”
Jason and his team came very close to getting this distillery built already. They had property selected and tax incentives in place. Unfortunately, the final funding needed to break ground didn’t materialize and the project was put on hold. There was something of lasting value that came from this process, however. The name of the road bordering the property Jason was looking to purchase: Buzzard’s Roost.
Barrel Innovations
When the deal to buy the land for the distillery didn’t come through, Jason determined it was time for a change in direction: “We decided that we needed a brand to build around”. It was never Jason’s plan to source whiskey for his brand, but it was the best route to take in the situation. The whiskey that would be used for Buzzard’s Roost is a three year old, 95% rye / 5% malted rye mash bill sourced from MGP out of Lawrenceburg, Indiana.
Jason went on, “I was going to make sure that if we had to source, first of all, we were selecting great whiskey. I also didn’t want to simply dump the barrels we picked and bottle the whiskey with our label on it. I wanted to make sure we were doing something to add to the flavor and quality of that whiskey”.
In cooperation with Lebanon, Kentucky cooperage Independent Stave, Jason developed a variety of proprietary “Buzzard’s Roost” barrels. These 53 gallon white oak barrels have a #1 char with varying degrees of a super-heavy toast. Jason explains, “Through experimentation and chemical analysis of the barrels we can determine what flavor profiles that we are likely to get from each barrel type. This is not a random double barrel with a #4 char. We pay close attention to barrel prep. There is a lot of finesse to it”.
Tasting Notes
The 2020 releases of Buzzard’s Roost come in three different expressions: Small Batch, Single Barrel and Barrel Strength. Each expression is three-year old MGP distillate from their 95% rye and 5% malted rye mash bill. This sourced rye is aged an additional two to three months in proprietary Buzzard’s Roost barrels. While the stats may be the same, each expression presents a very unique and “sippable” profile.
Small Batch
The Small Batch comes in at 105 proof and has expected MGP rye notes on the nose of dill and citrus. The barrels used here, however, suppress the grassiness that often comes with an MGP rye and brings out more vanilla. To the taste, the citrus, dill and vanilla remain and are joined by some cinnamon and baking spices. On the finish, I get a little pop of pepper that settles into some sweet and smoky oak. The oak notes on all of these profiles are very pleasant and not highly tannic. There were 500 bottles released of the small batch expression.
Single Barrel
There are two separate Single Barrels with 500 bottles released of each. I don’t know which of the barrels I have as there isn’t a designation on the label. The single barrel, like the small batch, has a proof of 105. Dill and a hint of vanilla are on the nose along with a touch of mint and a hint of smoke. The palate on the single barrel is a sensational surprise with a prominent cake batter note. A bit of citrus and a pinch of pepper are also in the mix. The finish is a pleasant combination of vanilla, mesquite oak and pepper. Buzzard’s Roost Single Barrel was awarded a gold medal at the 2020 San Francisco World Spirits Competition.
Barrel Strength
The Barrel Strength expression comes in two separate proof points. One is at 113.4 and one at 114.2 with 500 bottles produced of each. I am describing the 113.4 proof option. The nose is similar to the small batch with citrus, dill and vanilla being the most readily identifiable notes. The palate is a real savory delight as it presents a smoky bacon fat note along with molasses. That sweet molasses lingers in the finish alongside some enjoyable smoky oak.
If you have the opportunity to taste or purchase any of these Buzzard’s Roost expressions…do it. Jason’s use of these proprietary barrels adds something extraordinary to these ryes. These are some of the most fun and flavorful whiskeys I’ve had this year.
Up To the Challenge
Creating a “sippable” rye whiskey was the big challenge in Jason’s mind and the success of the Buzzard’s Roost ryes shows that he was up to the challenge. Now, Jason has more innovations in mind for his brand. Producing a Bourbon is certainly on the horizon and he is searching for the right source for that right now. He is also looking to contract some still time to make his own whiskey in addition to continued sourcing. You can also look for a toasted barrel (no char) American whiskey from Buzzard’s Roost this Fall. In the near future, Jason also hopes to expand the distribution area for Buzzard’s Roost outside Kentucky. This is good news for those of you beyond the borders of the Bluegrass State.
You can read The Whiskey Corner’s complete profile of Jason here, but one of the trademarks of his career is that he has never been one to shy away from a challenge. In 2005 when he opened Bourbons Bistro, Jason’s goal was “bringing Bourbon back one sip at a time”. Through innovations like single barrel programs, Bourbon flights and Bourbon dinners, Jason was up to the challenge of opening the first Bourbon-focused restaurant in the world. Now, in 2020, Jason is facing the never-before-seen trials of operating a restaurant during a worldwide pandemic. Jason’s knack for innovation as a way of being up to the challenge comes to the forefront again here. Bourbons Bistro was the first restaurant I saw doing virtual dinners and virtual flight tastings as a way to generate business and remain connected with its customers in this era of mandated dining room closures and social distancing.
Jason’s passion and pioneer spirit as it relates to what he’s done for the Bourbon industry through Bourbons Bistro alone should be enough to secure his place in the Kentucky Bourbon Hall of Fame. When you consider the award winning whiskey he is making and the barrel innovations he has developed through Buzzard’s Roost, Jason Brauner is only adding to what is a Hall of Fame résumé.
Steve Akley and the rest of us at the ABV Network are working to get Jason Brauner in the Kentucky Bourbon Hall of Fame in 2020. Because the ABV Network is always fiercely independent, this initiative was started on our own without any prompting from Jason (and actually without his knowledge). If you would like to help us in this endeavor, please click on the link and sign the petition. You can also share this article with your friends and contacts. Not enough people understand the contributions Jason has made to the Bourbon community. Please help spread the word. Thank you.
