Four Roses has 10 unique bourbon recipes that they make at their distillery in Lawrenceburg, KY. There are five different yeast strains (F,K,O,Q,V) used and two different mash bills (B,E) use to comprise the 10 different recipes. This gives Four Roses a lot of flavor profiles to work with when blending their bourbons or for single barrel releases!
The Yeasts:
F – Herbal Notes (Tobacco, Rye, Mint, Earthy)
K – Slight Spice (Baking Spices, Rye, Full Body)
O – Rich Fruit (Berries, Stone Fruit)
Q – Floral Essence (Floral, Rye, recipe most influenced by the barrel)
V – Delicate Fruit (Lighter fruit notes, Creamy)
The Mashbills:
B – 60% Corn, 35% Rye, 5% Malted Barley
E – 75% Corn, 20% Rye, 5% Malted Barley
Single barrels can vary greatly and that is why they are so intriguing! I will review each of the 10 Four Roses unique recipes and try to speak on the different flavor profiles and tasting notes of each. Again there are so many different variables from proof, age, distillation run, warehouse location, tier location, the wood in the barrel as well as the seasons that this particular barrel aged! Some summers are warmer than others and some winters are cooler than others.
Four Roses OESQ 9 years 3 months 59.7% LE 87-3C
I scored this bottle at a local Total Wine on a Saturday morning. Occasionally they will set out a recent store pick and I happened to grab one of the last bottles available. I paid around $90 after tax, the same price as the distillery gift shop. I poured this neat in a glencarin and let it rest for about 10 minutes.
Color – Copper
Aroma – The classic Q floral note hits first with caramel and vanilla following that up. Can defiantly tell this pour is high proof, this has a kick to it.
Taste – A quick hit of cinnamon and spice, medium to light body nothing impressive.
Finish – A nice finish that lingers, the alcohol is defiantly present.
Ranking – 8.2/10
The Q yeast comes through, especially on the nose, but lacks complexity. I do believe the lower rye in OESQ’s compared to the higher rye OBSQ’s allow the Q yeast to flourish. However, the alcohol is a little too present in this barrel. As I wrote about when I reviewed a recent OBSQ, I seem to think Q recipes have the most dependence on their distillation, barrel makeup, rickhouse placement and age. The Q yeast flavors can be very subtle and allow some of the other, sometimes overlooked, factors that affect aging whiskey to shine. Q is the most distinct of the Four Roses yeasts and when you find a good OBSQ or OESQ you want to go buy backup bottles!
I would say Q’s are the least popular recipe among Four Roses fans and probably my least favorite, but that doesn’t mean there aren’t some killer Q’s out there. Out of the single barrels I’ve tasted, overall I have preferred the other yeasts. When I smell a good Q, to me that is the quintessential Four Roses aroma. If I am getting a flora aroma with Four Roses bourbon in my glass, WOW! It is very fitting for this distillery to have a yeast with such prominent floral notes.
1 | Disgusting | So bad I poured it out.
2 | Poor | I wouldn’t consume by choice.
3 | Bad | Multiple flaws.
4 | Sub-par | Not bad, but better exists.
5 | Good | Good, just fine.
6 | Very Good | A cut above.
7 | Great | Well above average.
8 | Excellent | Really quite exceptional.
9 | Incredible | An all time favorite.
10 | Perfect | Perfect
Debonair Gentlemen 
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