Round Barn Bourbon Tasting Review 2025: Flavor Profile & Pairings

_{This post has been brought to you by Round Barn Winery. All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.}

Our old friends over at Round Barn Distillery are expanding their bourbon portfolio with two new extraordinary releases: the Baroda Straight Maple Bourbon Whiskey and the Baroda Straight Port Barrel Finished Bourbon, both of which will be available at Round Barn locations starting May 15th, while expanding into wholesale later this year. Both of these bourbons are intended to do two things – showcase Round Barn’s dedication to innovation, while also staying true to the craftsmanship that defines the type of spirits that people have come to enjoy from Round Barn.

Below we’ll discuss what to look for in a good bourbon, before discussing the bourbons themselves, and then moving on to tips and pairings for getting the most out of these bottles.

Now, without further delay, let’s dive in.

What is bourbon? – History and Regulations

For starters, it’s in the name – Bourbon Whiskey originated in Bourbon County, Kentucky, where it was first produced in the 1700s. From there, it used to be shipped south along the Mississippi to Louisiana, eventually making its way to Bourbon Street, New Orleans in the heart of the historic French Quarter.

While all bourbon starts its life as whiskey, not all whiskey is – or can be – bourbon. However, this isn’t saying very much, since there is a literal wide world of whiskey out there from Japan to India and from Scotland across the Atlantic to the USA. Whiskey is a lot of different things to a lot of different people, and that means no two types of whiskeys are defined by the same traits.

So, what defines bourbon? What makes it different from, say, Tennessee Whiskey?

For starters, bourbon has a very clear definition laid out by the US federal government that US-produced whiskey must conform to in order to be classed as bourbon. And before you ask, no, not all bourbon is made in Kentucky, and no, Tennessee Whiskey is ‘not’ bourbon.

So what are the rules for making an American made whiskey into bourbon?

For starters, bourbon – like whiskey – is made from grain, and the grain used in that production is called ‘mash bill.’ At least fifty-one percent of that mash bill (grain) must be corn. Typically, the remnant is usually malted barley, wheat, or rye – or some combination thereof. Second, bourbon must be pure, with no added flavoring, color, or additives. In fact, the only thing that can be added during production is water.

And then come the rules governing the spirit’s alcohol by volume. For a whiskey to be called bourbon, it cannot be distilled to a strength of anymore than eighty percent, and cannot be barreled at more than sixty-two and half percent. Finally, what goes into the bottle – the stuff you actually end up buying at the store – it must be at least forty-percent alcohol by volume, or 80 proof. Speaking of barreling, bourbon must be aged in new, charred oak barrels, though there is no regulation as to how long the whiskey must be aged. That said, to be labeled ‘straight bourbon,’ the whiskey must be aged for a minimum of two years. This is where the whiskey gets its color – otherwise, since no coloring is allowed, the whiskey would end up being mostly clear. Generally, if a distillery doesn’t say on the label how long the bourbon has been aged, it’s safe to assume that this is a younger bourbon, aged less than two years.

And, finally, to be crowned ‘Bourbon,’ the whiskey must be produced in the USA, while adhering to the above regulations. While assuredly not the strictest set of standards in the wide world of spirits, it’s a set that’s nevertheless uniquely American.

That said, while US federal law allows for bourbon to be produced anywhere in America, provided the whiskey adheres to the above regulations, there are some purists who insist that ‘True Bourbon’ comes from the distilleries in Old Bourbon County, and some American whiskey makers agree – with some distilleries outside of Kentucky refusing to call their whiskey bourbon even though it adheres to the above regulations.

What makes a good bourbon?

1. Mash Bill (Grain Recipe): As mentioned above, a bourbon’s recipe must be at least fifty-one percent corn, with the remainder being some mix of rye, wheat, and/or malted barley. It’s that remaining forty-one percent that gives each bourbon its distinctive flare, but how so? Here’s the rundown.
   • High-rye bourbons: Bourbons that use a lot of rye tend to be spicier, and a good bit more robust.
   • Wheated bourbons: Bourbons that use a lot of wheat are called ‘wheated,’ and these bourbons tend to be softer on the palate, and a fair bit smoother than most, with a sweet finish.
   • Traditional bourbons: The most traditional bourbons out there focus on mixing rye and barley with the corn base, which works to strike a sweet and spicy balance.
2. Aging Process: This comes down to what you can afford, since the longer a bourbon has been aged, the more expensive it will be, with younger bourbons being the most affordable.
   • 4–6 years: These bourbons tend to be lighter, and have a more grain-forward flavor profile.
   • 7–10+ years: These bourbons have been given time to develop a deeper color with a richer flavor profile, and will often have a lot more oak, vanilla, and spice, adding to the bourbon’s overall complexity.
3. Proof and ABV: I mentioned the regulations surrounding proof and ABV above, but bear in mind that many higher-quality bourbons actually clock in at 90–100+ proof, as a higher proof can offer bolder flavors. That said, this is entirely a matter of preference on intensity and burn. High-proof does ‘not’ mean high-quality.
   • Lower-proof bourbons: These tend to be smoother, making them better options for casual sipping or mixing into cocktails.
   • Higher-proof bourbons: These bourbons typically provide full-bodied and a more robust drinking experience, which can always be diluted to taste.
4. Flavor Profile: Regardless of price, a good bourbon should offer a balance of sweetness and spice, with background oak notes. The best flavor profiles are usually some mix of the following:
   • Vanilla, caramel, and toffee: This comes primarily from the charred oak barrels. The more time the bourbon spends in the barrel, the richer and more intense these flavors will be.
   • Cinnamon, nutmeg, and/or cloves: These notes come chiefly from rye content and the spice of the barrel.
   • Fruity, nutty, or floral: These add complexity and help mellow the spices.
   • A smooth, lingering finish: A good bourbon will have a lasting finish, one that’s unmistakable. However, the finish of a good bourbon won’t bite too hard or leave your mouth burning unpleasantly.
5. Nose (Aroma): A bourbon’s aroma should be pleasant and inviting, and should never be heavy with alcohol or ethanol. Instead, a good bourbon’s aromatics should be comprised of the following:
   • The Barrel: Here again, it comes back to that charred barrel, because you want rich aromas of toasted oak, caramel, lots of vanilla, or perhaps a bit of honey. Why? Because these are signs of good aging in a good barrel.
   • Little to No Ethanol: I mentioned this above, and it’s worth mentioning again. The surest and quickest way to know if you’ve got a bad bourbon is if it smells harsh or is overly ethanol-forward. This isn’t vodka, folks, if you can smell that ethanol up front, dump it.

The Bottles – A Showcase

First up, we’ll be taking a look at Round Barn’s Baroda Straight Maple Bourbon Whiskey.

Next, we’ll be taking a look at their Baroda Straight Port Barrel Finished Bourbon.

The Review – Aromatics and Tasting

The Baroda Straight Maple Bourbon Whiskey: This bourbon introduces itself with oaky and herbal aromas, with just a hint of mint and citrus, with syrupy vanilla laced throughout. On second whiff, the aromatics mature with hints of smokiness and tomato leaf. On the palate, maple syrup is front and center, punctuated by hints of vanilla and oak, with a pleasantly sweet and lasting finish.

The Baroda Straight Port Barrel Finished Bourbon: This bourbon introduces itself with notes of caramel and oak off the top of the glass, laced in pleasantly sweet vanilla essence. On second whiff, there are hints of what I’ll describe as ‘sherry and buttered popcorn.’ On the palate, the caramel and vanilla carry over quite nicely, with something spicy or peppery lingering in the background, and it’s that spice that forms the finish, which is quite lasting and very pleasant. A very enjoyable experience from first whiff to final sip.

How to Enjoy – Round Barn Bourbon

Neat is always an option, but if you want a few more creative ways to enjoy these bourbons or want a few ideas for enjoying them with food, here are my suggestions.

The Baroda Straight Maple Bourbon Whiskey

Food Pairings:

1. Smoky BBQ Ribs or Pulled Pork
   • This pairing is for those sweet maple and vanilla flavors, which will pair beautifully with smoky, caramelized ribs or pulled pork. Sweet bourbon with sweet meat, basically.
2. Roasted Root Vegetables (with balsamic glaze)
   • As a side to the meat, think roasted root vegetable, which will play to the bourbon’s earthy herbal notes.
3. Maple-Glazed Bacon or Candied Pecans
   • You had to see this one coming. This is a flavor match made in heaven for the syrupy vanilla and maple.
4. Sharp Aged Cheddar or Blue Cheese
   • Bourbon and cheese platters go hand in hand, and the reason is that the salty cheese cuts right through the sweetness and highlights the bourbon’s herbal complexity.
5. Dark Chocolate with Sea Salt
   • Sipping on a nice bourbon for dessert, with some dark chocolate or sea salt topped chocolates really is a delicious end to an evening.

Cocktail Suggestions: These are all slight twists on familiar favorites.

1. Maple Old Fashioned
   • Use a touch of real maple syrup instead of sugar. Add a dash of Angostura bitters and an orange peel for a citrus accent.
2. Smoked Maple Bourbon Sour
   • Lemon juice, a little maple syrup, and a smoked salt rim to echo the bourbon’s smoky-herbal notes.
3. Bourbon Apple Cider Smash
   • Fresh apple cider, a splash of lemon, and muddled mint highlight the mint-citrus top notes.
4. Maple Manhattan
   • Swap vermouth for a maple-spiced syrup, and add a dash of cherry bitters.

The Baroda Straight Port Barrel Finished Bourbon

Food Pairings:

1. Charcuterie Board with Dried Fruits & Nuts
   • Bourbon paired with charcuterie, sliced cheese – especially sharp, hard cheeses – and maybe some dried fruits like cherries or figs, paired with some nuts, is simply delicious alongside bourbon, and today’s bourbon is no exception. Everything from the aromatics and flavor profile works for this pairing.
2. Duck Breast with Cherry Port Sauce
   • This pairing is meant to be decadent and luxurious. We take roasted duck breast, cooked in a thick cherry port sauce, and then pair that with the bourbon. Delicious.
3. Buttered Popcorn or Caramel Corn
   • This pairing unabashedly echoes the buttery aroma of the bourbon, while enhancing its caramel sweetness.
4. Dark Chocolate Tart with Raspberry Coulis
   • The acidity of berries brings out the port-barrel complexity.

Cocktail Suggestions:

1. Port-Barrel Boulevardier
   • We combine Campari and sweet vermouth with this bourbon, for a rich cocktail with balanced bitterness.
2. Baroda Manhattan
   • We start with a cherry-vanilla vermouth, or perhaps a dash of cherry bitters, and shake that with the bourbon. This works to enhance the natural sweetness and spice of the bourbon.
3. Port Barrel Highball
   • Simply serve over ice with a splash of club soda and a twist of orange to lighten and showcase the aromatics.

And that’s our feature on Round Barn’s new bourbons. If you tried either of these bourbons or any of the pairings, be sure to let us know in the comments below we always love hearing from you!

Cheers!

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