Bourbon aged on a barge? At first glance, it sounds like a marketing gimmick that should come with a captain’s hat and a Jimmy Buffett playlist. But O.H. Ingram Flagship Bourbon is no stunt. This flagship release spent its time floating on the Mississippi, getting rocked by river currents and cooked by humidity swings—all in the name of accelerated aging and deeper flavor extraction.

Is it science? Is it voodoo? Or is it just a really clever way to stand out in a crowded shelf of landlocked bourbons? Either way, we popped the cork to see if the flavor floats—or sinks.

Nose

This opens up yeasty and inviting—like a warm bakery the moment cinnamon-raisin bread comes out of the oven. Brown sugar and vanilla lay the foundation, while a twist of orange peel and dried mint cut through with brightness. Dig deeper and you get herbal notes: tea leaves, peach skin, a touch of raisin. There’s a natural, rustic charm here, almost like you’re nosing a pour at golden hour on a porch swing.

Palate

Raisin and almond step out first, with the raisin note bordering on brandy richness. That’s quickly balanced by brown sugar and citrus—orange peel for zip, apple for roundness. A little tobacco sneaks in around the edges, adding some dry, earthy character. It’s one of those palates that evolves the longer you sip. Sweet, nutty, a little spicy, and just textured enough to make you pause and nod in approval like, “Yeah… that’s doing something.”

Finish

The finish is where it tightens up—white pepper tickles the back of your throat, but not in an overpowering way. Brown sugar lingers, followed by soft vanilla cream. It’s clean and mellow, with a gentle hug that lasts long enough to make you appreciate it, but short enough to keep you reaching for another sip.

Ratings

  • Dylan: 7.7
  • Scott: 8.5
  • Michelle: 8.4