Old Carter Batch 15 American Whiskey Review

Old Carter Batch 15 American Whiskey Review

August 12, 2025

My tasting reviews are unique in that I include the notes of several well-known whiskey critics. The hope is that this format will help me and others to explore and expand their tasting experience. After you have taken your own tasting notes, read the reviews and see if there is a flavor note that others discerned that now you can detect as well.

For this tasting: Opened Bottle (1 day), Glencairn Glass, Neat, Room Temp, Breathe: 5 minutes

Legs

Beads begin to form on the crown at about 6 seconds. Then they begin to bleed together before forming legs at about 25 seconds. And the first legs fall to the bowl at about 45 seconds.

Nose

Fabulous nose! Dark caramel, vanilla, dark fruits, mild toasted baking spices, savory maple syrup (ie not super sweet, but dark and complex), old oak

Other Reviewer’s Perceptions

Palate

Delightfully complex flavors! Caramel, toffee, dark vanilla, mocha, caramelized sugar, pleasant old oak, baking spices, toasted cinnamon, fennel, fig, hint of luxardo cherries, leather, tobacco, sweet oak. Very balanced between the flavors of sweet, old oak and toasted baking spices.

This makes my mouth salivate like a sprinkler system! Very few foods, let alone whiskeys, give me this sensation. But when it happens, it means that something is extraordinarily good. I can only attribute this to perhaps an umami flavor in this whiskey, perhaps from the aged oak? It is like a rich but subtle savoriness.

Other Reviewer’s Perceptions

Finish

Very long, luxurious, rich finish with mild molasses, a hint of licorice, dark caramel, mild barrel char, dark chocolate, fig, leather, toasted baking spices.

Other Reviewer’s Perceptions

Mouthfeel

The mouthfeel is Rich, unctuous, mouth-coating and thoroughly enjoying. Sooo good!

Mouthfeel Rating Guide: Thin = Watery | Silken = smooth & slippery, but not mouth coating | Creamy = coats the tongue like heavy cream does. | Rich or Unctuous = coats the entire palate like quality olive oil

The Burn

Very Low. This drinks as if it is a much lower proof. Definitely does not feel like it is 134.2 proof.

The Burn Rating Guide:
Very Low = it drinks like it is a much lower proof
Low = it drinks like it is a little lower proof
Average = the heat is about what I would expect
Hot = it is hotter than what I would expect
Scorching! = it drinks much hotter than what I would expect

Tasting Summary

Old Carter American Whiskey Batch 15: This is delightful! Complex, dark, sweet flavors dance in the mouth…dark caramel, toffee, caramelized sugar, nougat, vanilla cream, and more. These sweet notes are balanced with mild baking spices and pleasantly intriguing old oak, sweet oak, and leather. There is a hint of Luxardo cherry and fig.

This whiskey makes your mouth water like crazy, and it is a very pleasant experience. Like tasting one of the best foods you have ever had.

My Rating – 9.5

The higher the score the better the whiskey is in my opinion. For reference, my best rated bottle so far is the George T. Stagg 2022 (138.7p) with a score of 9.7.

My Tasting Notes

A blank version of this tasting notes wheel is available in both a color and a black & white version in the member’s area.

Notes: Umami in Old Bourbon and Whiskey

This is the first whiskey that I’ve tasted (out of 800+) that I have had the impression of umami. As a professional chef, I understand the importance of umami in some culinary applications, but I have never associated it with whiskey.

But Old Carter Straight American Whiskey Batch 15 made my mouth water so strongly that it immediately made me think, “It must be umami having that effect on me!” In cuisine, umami is often sought after. Finding it in a whiskey blew me away. I assumed that it must have to do with age in the barrel. So I did an AI search and this is what was presented:

Umami in Old Bourbon Whiskey

While not a typical dominant flavor note, umami in bourbon or whiskey can emerge as a subtle, enhancing element in the complex flavor profile of older bourbon whiskeys.

Here’s a breakdown of how umami might be perceived and where it originates in aged bourbon:

Subtle, Enhancing Flavors
Umami isn’t usually the first or most pronounced taste in bourbon, but rather a background note that enhances other flavors, particularly sweetness and saltiness.

It adds depth and complexity to the overall taste profile. Think of it like a rich broth or a subtle savoriness, rather than overtly meaty or funky notes. It is more of a depth or complexity of flavor rather than a specific flavor.

Potential Origins
Extended Aging: As bourbon ages, it interacts more with the charred oak barrels, resulting in deeper, more complex flavors. This extended interaction can lead to the development of compounds that contribute to an umami-like sensation.
Woody and Earthy Notes: Some older bourbons develop more pronounced woody and earthy notes, including potential hints of mushroom, which are themselves sources of umami.

Interaction with the Barrel: The barrel’s charring and previous contents can also play a role. While American oak barrels primarily contribute vanilla, caramel, and spice notes, longer aging periods can introduce more subtle, complex interactions.

Examples of Umami-like Descriptors
Tasting notes sometimes include mentions of a “umami undercurrent,” “barrel-aged soy sauce,” or “dark chocolate” in older bourbons.

You might also hear descriptions like “dusky,” “funky,” or reminiscent of “dried tea” and “chalky cocoa”, which can be associated with umami sensations.

Important considerations
Individual Perception: Umami perception is subjective, and not everyone will identify it in the same way or to the same degree.

Balance is Key: The presence of umami should be balanced with the other flavors of the bourbon, contributing to a harmonious and enjoyable experience rather than overwhelming the palate.

In essence, while umami may not be a standard descriptor for most bourbons, particularly younger ones, its presence in older, more complex expressions can add another intriguing dimension to the tasting experience, contributing to a deeper, richer, and more satisfying sip.

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