Today we’re back to sampling bourbon. Fortunately my old college roommate, Bruce, is in town to celebrate his birthday at a Doobies concert, and he knows a thing or two about bourbon. So I’ve asked him to do the heaving lifting.

But first, let’s introduce the spirit. What we have here is Five Drops Straight Bourbon from a place in Bozeman, Montana, called WildRye Distilling. For a bourbon to be called “straight” it must be aged for at least two years (versus a one-year aging requirement for run-of-the-mill bourbon). Straight bourbon also can have no colorings or flavorings added, and must be at least 80 proof at the time of bottling.

Here’s the blurb from their website. I have helpfully flagged with italics the empty phrasing that really has no true meaning.

“Born from Montana soil and built for adventure.

We craft Five Drops Montana Straight Bourbon with locally grown sweet corn—picked at peak ripeness from our family fields in Southwest Montana—and malted barley sourced from the heart of the state. Milled, mashed, and distilled using pure mountain water, then aged in charred American oak barrels, every bottle carries the flavor of the land and the grit of the journey.

Smooth, rich, and distinctly Montana, this bourbon is made for trail’s-end toasts, campfire conversations, and anyone who knows the reward of going the extra mile.“

So, if you strip away the vacuous marketing-speak, all they are really saying is that they make this stuff with corn and barley and water, and age it in oak. And all of these characteristics are essential for any bourbon. Oh, and despite the name “WildRye,” this stuff contains no rye.

Let’s turn to our guest-taster, Bruce, for his review:

Appearance: Bruce says “It has a nice, rich caramel color” and that “it runs nicely along the side of the glass–I think they call that ‘legs’.”

Aroma: Bruce: “It’s sweet and spicy. There’s some caramel.” Steve: “It also has a woody smell, like my pencil sharpener in elementary school.”

Taste: Bruce: “It tastes sweet and peppery. There’s big flavor. It’s not especially smooth–not as complex as Michter’s [Bruce’s Bourbon of choice].” Steve: “Definitely a big taste. Which isn’t always a good thing; I mean, blood sausage has a big taste. But this is pretty drinkable. I can see how you’d get tired of it after a bottle or two, though.”

Finish: Bruce: “The finish is bitter. It’s kind of harsh.” Steve: Ditto.

Bottom Line: Bruce: “I have a headache.” Steve: “I probably wouldn’t seek this stuff out. In fact, I’m starting to develop a theory that one should avoid bourbon that doesn’t come from Kentucky or at least Tennessee. But, like Bruce, if it were my birthday and I just came from a Doobies concert, I would drink a shot if it were offered to me.”