Flannel, Friendship, and French Oak
- Buzz S.
- May 6
- 2 min read
From Episode 058: "Penelope Architect Crème Brûlée; Our Favorite Desserts"
The latest episode of Whiskey Bits with Matt and Phil dives into Penelope Architect's Crème Brûlée bourbon, a unique offering that combines straight bourbon whiskey with French oak stave finishing. This expression, bottled at 110 proof, promises to deliver the beloved dessert flavors of crème brûlée – characterized by vanilla bean custard, burnt sugar, and creamy richness. But does it live up to its name or fall short of expectations?
Throughout the tasting experience, Matt and Phil noted that while the bourbon offers pleasant burnt sugar notes, it doesn't fully capture the complete crème brûlée profile they were anticipating. The high proof (110) creates a stronger, more intense bourbon experience than the soft, creamy dessert it's named after. Their experiment of adding small amounts of water to soften the profile yielded interesting results, slightly opening up the sweeter characteristics and reducing the initial alcohol burn. This technique allowed more of the flavor profile to emerge, revealing more sweetness on the finish, though still not quite achieving the full crème brûlée experience.
The conversation about authenticity in flavor naming led to deeper reflections about what consumers expect when purchasing specialty whiskeys. When distillers and blenders name their products after well-known flavors or desserts, there's an implicit promise that those specific notes will be prominent in the drinking experience. While Penelope Architect delivers a quality bourbon with pleasant burnt sugar notes, the hosts concluded that the crème brûlée designation sets expectations that aren't entirely fulfilled in the glass. This highlights an important consideration for whiskey enthusiasts: judge what's in your glass on its own merits rather than being overly influenced by marketing descriptions.
Beyond the bourbon tasting, the episode takes delightful detours into dessert conversations that would make any sweet tooth tingle. From Italian bakeries with authentic cannoli’s to deep-fried Oreo balls served with vanilla ice cream, Matt and Phil's passion for desserts shines through. Their nostalgia-filled discussion about candy bars reveals personal preferences (Snickers and Twix/Reese's) and eating habits (Phil shockingly admits to biting directly into Kit Kats without breaking them apart first). These personal anecdotes, including memories of state fairs with deep-fried everything and childhood favorites like Nutter Butters, create an episode that feels like hanging out with friends who just happen to be drinking good bourbon.
For whiskey enthusiasts considering whether to purchase Penelope Architect Crème brûlée, the hosts offer balanced feedback. While they both enjoyed the bourbon on its own merits, they advise listeners to adjust their expectations regarding the promised dessert profile. At approximately $80 per bottle, consumers should know they're getting a quality bourbon with nice burnt sugar notes rather than a liquid version of the classic French dessert. This honest assessment demonstrates the show's commitment to providing value to listeners who trust their opinions when making purchasing decisions.
In conclusion, Penelope Architect's Crème brûlée bourbon offers an enjoyable drinking experience with notable burnt sugar characteristics, even if it doesn't fully deliver on its dessert-inspired name. The episode reminds us that whiskey, like dessert, is ultimately about enjoyment – whether you're savoring a fine bourbon, reminiscing about childhood treats, or debating the proper way to eat a Kit Kat bar.
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