Penelope Toasted Series Bourbon 50 %
Product details
| Management number | 253523943 | Release Date | 2026/10/24 | List Price | CA$38.40 | Model Number | 253523943 | ||
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This finished straight bourbon whiskey originates from the United States, produced by Penelope Bourbon in Bardstown, Kentucky (distilled using their signature four-grain recipe in partnership with MGP in Lawrenceburg, Indiana). Part of Penelope's popular Toasted Series, this expression undergoes a secondary maturation in custom heavy-toast, light-char new American oak barrels. Combining four grains—corn (75%), rye (21%), wheat, and malted barley (4%)—the base bourbon is fully aged for 4 to 5 years before finishing in the toasted oak barrels. Non-chill filtered and bottled at an even 100 proof (50.0% ABV), it delivers a caramelized, campfire-dessert twist on Penelope's core profile.
Spirit Description
This finished bourbon displays a deep mahogany-copper color in the glass. On the nose, it is rich, sweet, and warm, opening with enticing aromas of brown sugar, cinnamon breakfast pastry, and toasted graham cracker, underlaid by vanilla bean and scorched honey. On the palate, it feels medium-to-full-bodied and round, delivering initial flavors of dark caramel sauce, candied cherry, and butterscotch, which quickly open into toasted marshmallow, baking spices, and charred oak. The finish is long, warm, and savory, trailing off with lingering roasted oak, dark cocoa powder, sweet cinnamon spice, and a gentle barrel heat. The toasted barrel finishing amplifies the oak sugars and dark caramel notes while softening the edges of the 50% ABV proof.
Accolades
Penelope Toasted Series Bourbon (100 Proof) has gained significant critical praise, establishing itself as one of the hallmark releases in the modern toasted-wood category. Securing Double Gold and Gold Medals at prestigious competitions—including the San Francisco World Spirits Competition and SIP Awards—critics routinely praise the expression for its decadent marshmallow and dark pastry notes, highlighting how the secondary toasted finish complements the four-grain blend without becoming astringent or tannic.
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