Wild Turkey Master's Keep (Aged 17 Years)

Intro:  From Wild Turkey's website:

At 17 years-old and hand-selected by Master Distiller Eddie Russell for its perfectly balanced flavor, Master's Keep is the longest-aged whiskey released by Wild Turkey in the United States.  Aged in both brick and wood rickhouses and at 86.8 proof, it starts out smooth and silky, transforms into a caramel, vanilla sweetness, and finished with savory spiciness and oak.  

Review:

I approached this review in an identical fashion as the review on Master's Keep Decades that I did earlier this evening.  Again, I poured a glass neat and immediately sampled the nose.  Unlike Decades, this bourbon was smooth right out of the gate.  No astringent fumes at all....very smooth in aroma...no recoil...no eye clinch.  I'm not the best at detecting all the fruits of the forest, flowers of the field, and absurd descriptors that most reviewers CLAIM to pull out of spirits when nosing them.  However, with this bourbon, I do not pick up as heavy a spice that was in Decades or the traditional vanilla and caramel that I think attributes most bourbons.  Instead, I get a sweet honey smell mixed with a bit of spice (possibly cinnamon). 

Here goes the taste!  Hardly any burn to the lips or tongue whatsoever.  As subtle and smooth a bourbon as I have had....almost to a fault.  You can definitely swirl it around in your mouth and hold it for as long as you want.  The heat only slightly increases by doing so.  The flavor profile is similar to that of Decades, but way smoother and perhaps even less complex.  The finish follows suit with the nose and initial taste...unintrusive and smooth, yet short lived.  I think inexperienced bourbon drinkers would favor this bourbon above all others.  Bourbon connoisseurs may consider this a bit too timid.  All in all, it is an easy drinking and tasty bourbon.    

Is it worth the $?

I call this one the same as Decades.  The price I got for this was $100 and it is worth it to add it to your collection, but certainly not a price I would repeat.