I was recently able to taste through the new release of Mark Carter’s Old Carter whiskeys and I continue to think these are some of the best money can buy. Mark frequently double-barrels a portion of his whiskeys, which means the original spirit goes into new American oak for a period, and is then at some later point, put into a new barrel. Given that a significant portion of the flavor and texture comes from the wood, this makes a lot of sense, and I suspect it is the reason Carter’s whiskeys bring more textural richness and layers than just about everything else out there. These are all bottled at barrel strength and unfiltered, and a few push well past 130 proof (the OC-6 clocks in at 140.6). At these proof levels, the first sip is really about orienting your palate: the alcohol will dominate briefly. By the second or third sip, your palate adjusts and the whiskey opens up considerably. These are brilliant, powerful whiskeys that bring an incredible amount of complexity, richness, and length.