Bomberger’s Declaration Bourbon (2024) Quick Review

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My reviews tend to be long-winded and detailed. I know that many readers don’t have the time or patience to read them all. This is why I have decided to create a “Quick Review” format. I’m not going to cover backstories, distilling methods or anything like that if I know I’ve covered it in a previous review of a similar bottle. You’ll find that a lot of these quick reviews will be based on single barrel picks because their backstory is usually the same with the exception of the group that picked them.

Introduction

Unlike Shenk’s Homestead Sour Mash Whiskey, Bomberger’s Declaration Bourbon doesn’t deviate too far from its original formula. That probably makes sense because it is labeled as a “Straight Bourbon.” The most obvious question among educated enthusiasts is “how exactly does Bomberger’s differ from Michter’s Barrel Strength Bourbon?” Aside from the proof it’s bottled at (Bomberger’s is not a barrel strength bourbon), the main difference lies primarily in the cooperage the bourbon was matured in.

With each passing year, Bomberger’s has increased the ratio of Chinquapin Oak matured bourbon in every batch. Michter’s Barrel Strength Bourbon does not have any of its bourbon aged in this type of wood. If you’ve never heard of Chinquapin Oak before, the gist is that it’s typically viewed as a much bolder version of oak compared to standard American White Oak. I believe that to be true because I’ve found darker tannic notes and more barrel influence when drinking whiskies aged in this type of barrel. Michter’s would also want you to know that their Chinquapin barrels had their staves air-seasoned for 36 months. That’s about six times longer than the industry standard.

Michter’s also made a significant change to their Bomberger’s label last year by introducing a new mash bill of bourbon into each batch. That mash bill uses malted rye in lieu of the more common unmalted rye. I assume the ratio for the recipe still stays the same at 79% corn, 11% rye and 10% malted barley. Just to clarify, Bomberger’s does not exclusively use bourbon made with malted rye in each batch, just a portion. The “house style” of bourbon (with unmalted rye) still makes up the majority of the blend.

One final thing to hit on before I get to the tasting notes – I’ve been told by Michter’s Master Distiller Dan McKee that every drop of whiskey used in Michter’s standard lineup and Bomberger’s/Shenk’s from 2023 onward uses distillate that was made by Michter’s. So there should be no confusion as to if this bourbon was sourced from Brown-Forman or if it’s their own. Now, onto the review! A special thanks to Brad for the opportunity to taste this year’s release. I sampled this neat in a glencairn.

Tasting Notes

Nose: Heavy scents of oak, rickhouse floor and rich caramel show their impact early on. This is a bourbon that carries a lot of barrel influence for its proof. The sweet scent of cinnamon rolls and toffee offer clues to the direction of this release. There’s not a lot of light notes here (except for vanilla) and no fruit notes, but I don’t think fans of this label were drawn to this bottle because of those anyway. This smells easily 9 years old (even though it’s probably only around 5).  

Palate: Unlike the nose, the first notes that pop up for me after my sip are rooted in the malted rye component of the mashbill. I’m talking about peppermint candy cane, coffee beans and baker’s chocolate. Each sip also reveals a heavy amount of oak and leather. For spices, I’m picking up on clove, peppercorns, hot cinnamon and fennel. There are some lighter herbal notes that go along with a small amount of apricots and orange zest. Otherwise, there’s not much in the way of fruit for this bottle.

Finish: I find a very balanced finish that has equal parts sweetness and tannins. The barrel influence sticks around with notes of oak and leather while a semi-burnt layer of caramel still coats my tongue. The malted rye notes that I found on the palate seem to disappear, which I’m fine with. If any fruit remains, it’s slightly sweetened stone fruit that leans more towards black cherry. Interesting.

 

Score: 8.1/10

Last year’s Bomberger’s was a shock to my palate when I felt that malted rye note hit.  I’m just not a fan and didn’t understand why they had to fix something that wasn’t broken.  This year’s release seems slightly less impacted by it, but maybe it’s just because I’m getting used to it being there.  If you like malted rye, you’re going to enjoy your Bomberger’s even more. But if you don’t, you’ll think it’s a step down from previous examples.  For me, I’m bumping its rating down from 2023 by a little bit because it’s something I’m enjoying less as time goes on.  I still like Bomberger’s and respect the fact that it is a well-made bourbon, but I’m slightly annoyed with the change.

Bomberger’s still remains at the cusp of a top-tier bottle and one that’s full of dark, barrel-influenced flavor. Don’t come into it expecting lighter notes or fruits – it’s all business. This is a bottle you reach for when you want a bold, powerful sip that tastes older than it is. And despite the malted rye, it’s still one of the top products that Michter’s puts out every year.