Welcome to a deep dive into the world of Four Roses bourbon, where tradition meets innovation in every bottle. With ten distinct recipes, each crafted with a unique combination of yeast strains and mash bills, Four Roses offers a rich tapestry of flavors waiting to be explored. In this post, we’ll unravel the secrets behind these recipes, tasting our way through the nuanced profiles that make each one special. Whether you’re a seasoned bourbon enthusiast or a curious newcomer, join us on this flavorful journey to discover what sets Four Roses apart in the world of bourbon.
If you’ve ever looked at a bottle of Four Roses and seen four letters that meant basically nothing to you, you’re not alone. Many, and I mean MANY folks out there have no idea what the varying letter combinations mean, OBSF, OESQ, O – come ‘on now……so, these letter combinations correspond to one of ten varying recipes that Four Roses uses which describes how the bourbon you’re drinking is made. One commonality between all these four-digit codes is that they all start with the letter “O.” The letter “O” simply means that it was distilled at the Four Roses distillery. If you’re like me, and chances are you are…you’re probably wondering why in the world the “O” isn’t an “F?” The use of the “O” requires an appreciation for the history of the distillery which when it was erected in the early nineteen hundreds was called the “Old Prentice” distillery. So, there you go…that “O” makes a bit more sense now I’m guessing.
The second letter on the bottle has twice the amount of variation to it and can be either a “B” or an “E” and is related to the mashbill used. Four Roses uses either a high-rye mashbill designated by a “B” and comprised of sixty percent corn, thirty-five percent rye and five percent malted barley, or a low-rye mashbill designated by an “E” and comprised of seventy-five percent corn, twenty percent rye and five percent malted barley. As you can imagine the latter ends up being smoother on the palate than the former given the rye content.
The third letter is equally as boring as the first and is always an “S.” In this case the “S” stands for straight bourbon whiskey…womp womp. Might as well add a G for “glass bottle” at this point, but five letters certainly would be even that much more confusing for folks.
The fourth letter is for the yeast that’s employed and there are five different ones that Four Roses uses in their varying recipes. Yeast can have such an interesting impact on the flavor in your dram, and as I write this, I can’t help but think back to my college days and two friends of mine (self-nicknamed “the brewing lesbians”) who were geneticists that brewed beer and would alter their own yeast to make what they eventually referred to as a strain of “kick ass ninja yeast.” Truly yeast doesn’t get near the credit it deserves for what happens behind the scenes! The five yeast strains are however as follows: “V” (fruity), “K” (spice notes), “O” (richer fruitiness than V), “Q” (floral), and “F” (herbal).
By combining Four Roses two mash bills and five different yeast strains, the distillery has developed ten recipes, each with its own unique flavor profile. Specifics about each recipe are included below:
1. OBSV (Delicate Fruit and Rye) a nose of toffee, black tea, vanilla, and a subtle floral character. On the palate, a blend of sweetness, oak, and a hint of spice, with pale fruit notes drifting through.
2. OBSK (Rye and Baking Spice) rich caramel and vanilla with a hint of rye spice on the nose. On the tongue, a very rye forward spiciness comes through, complemented by baking spices like cinnamon and nutmeg, with a warm, very long finish.
3. OBSO (Rich Fruit) dark fruit all day long on the nose, carrying forward to the palate with deep fruit notes and a hint of oak; a unique smoothness to the dram definitely stands out.
4. OBSQ (Floral Essence) fragrant and unsurprisingly floral…with a undertone of a certain herbal-ness. Much the same on the palate but perhaps a bit lighter.
5. OBSF (Herbal Notes) a nose full of earth and herbs with an interesting minty hiding amidst the background. On the tongue, herby with an ever so tiny spicy note just for grins.
6. OESV (Delicate Fruit) dare I say apple on the nose?...kind of random...fading to "something fruity" but so light you’re left grasping to land on what it is. On the palate, the fruity note lingers cautiously, balanced with an even-keeled sweetness.
7. OESK (Rye and Baking Spice) one sniff and it's "welcome to the spice shack, where we also sell caramel." On the tongue your greeted with what seems to be a perfect harmonization of spicy vs. sweet, with a full, and quite lovely finish.
8. OESO (Rich Fruit) IN YOUR FACE fruitiness on the nose, as advertised. On the palate, shocker, fruit…layered over fruit…layered over fruit…with a great finish.
9. OESQ (Floral Essence) nosing this you get lavender for sure – kind of feels like a nighttime cocktail and sleepy time is right around the corner. The palate is very light, airy almost and floral with a quick finish.
10. OESF (Herbal Notes) a snifter of old herbs you found in your grandma’s cellar dating from who knows when greets your on the nose. The palate too is herbal but balanced…a little underlying sweetness – great finish.
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