Dana McMahan

Special to the Courier-Journal

Old Forester's Birthday Bourbon, a limited release, “vintage-dated” bourbon that grows more difficult to buy each year, rolls out in early September in its 15th expression.

Birthday Bourbon selections are drawn from a single day's production, with the 2016 release coming from bourbon produced on June 4, 2004.

The 93 barrels aged together on the 5th floor, facing west, in Warehouse K at the Brown-Forman Distillery in Louisville. After 12 years maturing, says Old Forester master bourbon specialist Jackie Zykan, there was only a 15 percent yield from the barrels (with the rest going to the angel's share).

The bourbon left in the barrels “starts off as soft butterscotch with candied orange peel,” Zykan says in her tasting notes. “It transitions into a creamy vanilla in the middle and finishes with subtle anise and moderate spice. It’s like eating black jelly beans in the middle of an orange grove.”

Zykan worked with master distiller Chris Morris to determine the proof for this year's selection, her first involvement with this expression since joining the team last year. They determined to offer it at 97 proof.

Birthday Bourbon was created to pay homage to the brand's founder George Garvin Brown, known as the creator of America’s first bottled bourbon. The bourbon is released each year around his Sept. 2 birthday.

At its first release – back before the bourbon boom – the bottles sat on shelves. Fifteen years later Birthday Bourbon is gone minutes after landing in stores. about 2,400 six bottle cases – the largest quantity yet bottled – will be available for purchase nationwide at a suggested retail price of $79.99 per bottle. Some retail outlets will offer it lottery style while others will have line-ups for buying rights.

Bourbon-focused bars across Louisville often carry it as well; in past years Birthday Bourbon has been found at Bourbons Bistro, Doc Crows and the Silver Dollar.

More information: http://www.oldforester.com/bourbon/#birthday.

Tell Dana! Send your restaurant “Dish” to Dana McMahan at thecjdish@gmail.com and follow @danamac on Twitter.