Hardin’s Creek Warehouse Series: Release No. 1 "The Mushroom"

Taste & Sensory Profile

• Nose: Earthy and sweet. You’ll find aromas of fresh dough, vanilla bean, and aged oak, with a unique "damp forest" or tea leaf quality that gives it the "Mushroom" nickname.
• Palate: Surprisingly bright compared to the nose. It leads with creamy caramel and brown sugar crumble, followed by tropical fruit (ripe pineapple) and a soft spearmint herbal note.
• Finish: Clean and savory. It transitions into cinnamon stick, light tobacco leaf, and dry oak. Some tasters pick up a "licorice" or anise note on the back end that rounds out the earthiness.

Food Pairings

• Savory/Umami: Grilled Seafood or Scallops. Unlike many heavy 11-year bourbons, "The Mushroom" has a bright, citrusy acidity and herbal finish that pairs beautifully with the delicate sweetness of shellfish.
• Earthy: Wild Mushroom Risotto. Pairing "The Mushroom" with its namesake ingredient highlights the savory, tea-like notes in the whiskey.
• Cheese: Soft Brie or Camembert. The creamy, earthy rind of these cheeses matches the "damp forest" profile and velvety mouthfeel of the bourbon.
• The "vertical" Tip: If you're drinking this alongside "The Beaver," you'll notice "The Mushroom" is significantly more floral and delicate, whereas "The Beaver" is much more robust and chocolatey.