Crowded Barrel Eleanor 1866

Things of interest are happening in Texas when it comes to the topic of whiskey. You’ll be forgiven for immediately thinking Balcones, as it is the distillery that has made the biggest impact on an international stage within the shortest period of time. Beyond the headliners, there is a buoyant watering hole of possibilities, with new distilleries producing their wares.

Amongst this number resides the Crowded Barrel distillery in Austin. The name might ring a bell, especially if you frequent YouTube and the cavalcade of whiskey channels. One of the lynchpins, if not the kingpin of this genre, is the Whiskey Vault channel hosted by Rex and Daniel. An extremely popular resource, they explore whiskies from anywhere possible and are bolstered by the support of a feverish fanbase known as the Whiskey Tribe.

Humour and information reverberate across the screen and within the comments. The slickly-run channel fosters a level of engagement and authenticity that is sadly missing from many channels. Their followers and commentators are real, unlike some channels that engage in dark arts that are beyond the mere imagination of Bruichladdich. I’d join their Facebook page with over 23,000 members, but feel I wouldn’t be able to give it the time it truly deserves: my time is MALT time. The Tribe is vast and numerous as is the channel itself, possibly putting some off from reviewing this whiskey openly—but we here take everything in stride.

In 2018, flushed with success and the dream of their own distillery, the Crowded Barrel was opened. Given the proximity, it is early days yet for any Texas whiskey from this site. However, like so many with a commercial sensibility, their first releases have utilised the option of sourced Indiana stock via MGP. Known as Eleanor, this series is an ongoing exploration: being the marketers that they are, a story has been crafted around the journey itself.

You can read about the continuing and evolving Eleanor series elsewhere, but we’ll deviate and focus on the 1866 incarnation. We have information! This is great to see, and we already know this is an MGP product. The entry proof was 120 (or 60% to Scotch drinkers), and it is a single cask from the Kelvin Cooperage. This was aged for 42 months before being bottled at 114.6 proof, or 57.3% strength.

Our thanks to Roy, AKA Aqvavitae, for bringing this bottle along as part of his recent blind tasting. There, it formed part of the line-up afterwards at the “bring your own bar.” Dora and I took home samples to review, which now follow.

Crowded Barrel Eleanor 1866 – Dora’s review

Colour: Irn Bru.

On the nose: this is immediately sweet, with lots of caramels, toffees, icing sugar and vanilla. Black pepper and spicy chillies give the nose a burning feeling. There is lots of waxy nuttiness from almonds, cashews and raw monkey nuts. Hints of marzipan give it some artificial creaminess. The sugariness is like sweet shop candy with aromas of sherbet and kola kubes. Angostura orange bitters are there, reminding me of an Old Fashioned; oddly, I get hints of salted beetroot crisps.

In the mouth: this is very, very sweet, with a burning spiciness from the chillies and black pepper from the nose. Weirdly, I feel like I am drinking carrot juice, and begin to get other raw root vegetables flavours. Vanilla, caramel, toffee and icing sugar translate from the nose to mouth. The mouthfeel is on the thin side, tannic with a hint of bitterness that becomes slightly drying, but not overly so. Drinking rum and coke or a Jack Daniels and coke comes to mind. There is a huge vanilla punch mixing with sugary syrups that reminds me of old school botanical cola; think Fentiman’s Curiosity Cola. The finish is sweet and gone in 60 seconds. The hot spiciness slightly burns the tongue; the bitter and tannic notes mixed in with the vanillin makes the mouth feel dry.


“Eleanor, Eleanor
I would do anything for another minute with you because
It’s not getting easier, it’s not getting easier”

If you’re a Biffy Clyro fan, you’ll understand, but if not, the lyrics still applies. I found this whiskey far too sweet for my palette. For me, the alcoholic carrot juice flavour was off-putting, as I was not expecting that. I definitely preferred the nose to the mouth, and if it had matched, then I reckon I would have enjoyed it a lot more. The creamy nuttiness would have complemented the flavours—if only I had managed to find them with my taste buds! However, as I don’t drink much American whiskey, I would definitely give it another try, perhaps alongside other whiskies, to give more of a frame of reference.

Score: 4/10

Crowded Barrel Eleanor 1866 – Jason’s review

Colour: rubbed brass.

On the nose: the default foundations of vanilla and caramel aside, we have black peppercorns and some aniseed baws. There are red apples, a malted loaf, hickory chips and the legacy of cigar smoke. Cinnamon, dark chocolate, orange peel and vanilla custard. Water, I felt, wasn’t beneficial.

In the mouth: lots of orange peel, dried bark and toffee. An oozing mouthfeel initially leads us towards a drying quality. Cherry menthol, liquorice and a very woody nature. Leathery, brown sugar, more peppercorns and vanilla caramel. A very sweet dram, not hugely detailed or memorable.


This is passable for many of us. A pleasant enough whiskey, but not really saying much whatsoever. It fails to capture your imagination in a way some from the Tribe may have expected. I’m a little disappointed and stuck in neutral. While this isn’t indicative of what the distillery will produce further down the line, the problem with any sourced release is the confusion and expectation it might create.

I still meet people who believe that Teeling has been releasing its whiskey for years on end. There’s a huge amount of trust and devotion in whisky nowadays. People, it seems, enjoy being taken up the garden path, or for a ride. So, not here especially, but rather in general, sometimes it is better to keep quiet and your cards close to your chest, rather than jumping onto any bandwagon.

It seems a logical extension of any YouTube channel nowadays to have merchandise and a bottle to call your own, which fits into this remit. As much as I enjoy the odd episode, sometimes the selling of these items becomes a little intrusive and desperate. It diminishes my enjoyment and feels like I’m watching QVC instead. The Whisky Vault isn’t guilty of this, but it is an easy habit for many to fall into. It should always be about the whiskey, and let’s keep that firmly top of the list, even if it turns out to be a little mundane.

Score: 4/10

  1. Bart says:

    It ends in a place with no love only ‘meh’
    And a mirror reflecting the truth
    On the nose, in your mouth, you can wash it away
    With a bold, bold, malt

  2. Tribeless says:

    I can’t get past their pretentious Whiskey Sommelier crap. On one hand they jump around on screen saying “just have fun with whiskey”, while getting facts wrong left and right and then covering it by saying you don’t need to know facts to enjoy whiskey. While on the other hand they’re charging people thousands to certify them as whiskey experts. All while flashing ridiculous giant medals.

    They might have a personality that is missing from YouTube channels but their whiskey somm crap and their hypocritical “you don’t need to be an expert to love whiskey but pay us $4,000 and we’ll tell you you’re one” BS is something the whiskey world definitely doesn’t need. Gross opportunists of the worst order.

    1. Jason says:

      Hi Tribeless,

      Good to hear you’re not sitting on the fence – I appreciate that. This whiskey isn’t anything special. The school aspect is open to debate I acknowledge. I don’t see the value in it personally, or the cost, but clearly, some people do want the experience. I know Alexandra wrote about these whiskey qualifications recently for us, it’d be fun to deploy her on the course and get her views on the whole gig. I’d expect Austin would implode.

      You’re right that sometimes the facts are astray on their videos. I’d expect that’s a result of trying to do too much with these daily releases, working and editing. Time to prepare and research falls by the wayside. However, it is more indicative of the YouTube fabric mainly. They exist to enjoy a whisky/whiskey and take you through their tasting experience. Personally, I do enjoy the Good Dram Show as Chris combines those experiences with his own knowledge and a touch of metal.

      Cheers, Jason.

      1. Tribeless says:

        Definitely not a fence-sitter when it comes to the Whiskey Vault guys, they’re hucksters through and through. I get mixing up tiny details happens now and then, happens to everyone. But happening so consistently with basic things like say repeatedly calling a grape-based spirit a grain whiskey (it’s in the name) with people calling themselves somms and then charging others to call themselves somms is borderline criminal. But you know what they say about fools and their money…

        I love the Good Dram Show, Chris is a great example of a good personality combined with humble knowledge. Ralphy is dry as can be, but his knowledge is unparalleled, I enjoy both of them.

        I missed Alexandra’s piece on whiskey credentials, I’ll search for it and give it a read, I’m sure it was good – would also love to read her in-depth take on the program if she can get in. Hopefully without paying the full $4,000 that is.

        Keep up the good work, been a longtime reader of the site. Cheers!

        1. Jason says:

          Cheers Tribeless

          I once used that ‘fools and their money’ phrase and a narcissistic instagramer threw his toys out of the pram. A totally over the top and embarrassing reaction.

          However, it did underline that there’s a seedy status to some in whisky. The adulation, fanfare and desire to be needed. Life is too short for such people and thankfully there are whisky people who are genuine. All power to them.

          Thanks about what we do here. Some take us and our efforts for granted. We’re enthusiasts like you and everyone else, with day jobs and a desire for some truthful whisky opinions. All power to us.


    2. Ian says:

      Hey Tribeless,

      This reply is coming a year after your first initial comment, so I don’t know if your comment reflects your current opinions/views now, so if they’ve changed, I get it.

      To me, when I saw that the whiskey somm classes were $4,000 a pop, I was definitely taken aback by the price. However, when you start to add up all of the costs that Wizard Academy is covering for, the price begins to make more sense. Erik Wait of Erik Wait Whisky Studies did a comprehensive review of their program and, as a former wine sommelier, found the price mostly justified. Also, at no point does the whisk[e]y sommelier classification come up in their content as something you *have to* participate in in order to enjoy whisky to the fullest, they casually mention that it’s a thing. All in all, they’ve made an attempt to set some kind of standard for whisk[e]y knowledge and experience, just as many other fields of consumable alcoholic beverages have done and are currently doing as we speak.

      As for the missing/incorrect facts, as Jason pointed out in one of the further comments below, their busy schedule maintaining multiple jobs for multiple interests leaves not a whole lot of room to get *everything* correct, so I give them leeway there, but I understand your frustrations.

      If they’re not for you, then they’re not for you, and I think that’s fine. They’re an odd bunch, but to me, have a decent wealth of whisk[e]y knowledge and I find that their tastes line up with mine. They might not operate on the same level of scrutiny that I expect from, say, Malt, but I know that going into each review that I’m coming from the on-camera and legitimate chemistry and shenanigans as well as the occasional tasting note.



  3. A Magnificent Bastard says:

    It seems like you folks bashing the boys don’t understand the concept of the Crowded Barrel and The Tribe. I’d like to know what grape-based spirit Tribeless is talking about. CB has put out many expressions of Eleanor and several other whiskey expressions under other names. Each will be different. That’s the point. They’re all an experiment. Everything they do is an experiment, driven by the members of The Tribe. To say that Daniel is pretentious is to not know Daniel. I don’t know how you are getting folks that want to become somms confused with folks that enjoy whiskey and shenanigans. Those people have chosen to pay to be taught. The rest of us like to be entertained and garner enough whiskey ed along the way to enjoy their dram. Jason, it’s interesting how you changed your attitude toward CB from your article to the comments with Tribeless. I find you and Tribeless to actually be pretentious. Bashing a company that is trying to broaden the horizons of a group of folks that enjoy whiskey and like to have a good time while doing it. You are the kind of people we don’t want in the Tribe.

    1. Jason says:

      Hi AMB

      Thanks for your less than magnificent comment. It is clear that you’ve got a blinkered opinion, which I welcome. I’m happy to stand by the article, the score above and interact with any comments thereafter. I might not agree with every comment, but I appreciate and respect a different point of view when it is communicated in a fair fashion, as Tribeless did above.

      This isn’t great juice by any stretch of the imagination. Maybe if I’m in a tribe or narrow-minded, then it might be fantastic, but from the outside, it’s lacking and that’s my opinion and that of Dora as well. CB remains an interest as do so many other distilleries.

      Moving on if we may? The article does point out the series is evolving and even links to the official information page – I don’t think it could be any clearer? Perhaps you missed that whilst thinking everything was pretentious? Clearly, an honest, candid and fair review isn’t palatable on your whiskey menu. If so, then this isn’t the place for you. If you prefer an online resource where everything is great and overly scored, then I’ll leave you to the sheep-like behaviours and wish you well.

      Cheers, Jason.

      1. Al says:


        I came here via Google, so no familiarity with the site. Read the review, thought it seemed fair enough, and (because years of using the internet has not yet taught me better) decided to read the comments. As a preface, I’m somewhat familiar with the Whiskey Vault, and find the content mostly entertaining if sometimes cringe-worthy.

        To be perfectly blunt, writing comments like this really does you no favors. I get that some of it is an attempt at humor, but it reads as being thin-skinned and insecure. The random swipe at your competitors is especially ill-judged. It all makes me question your ability to be objective.

        The guy you’re replying to here didn’t make a particularly compelling or coherent argument, and if your goal was to “beat” him then that was certainly achievable. But I can’t say you’ve done it, given that you were persistently rude and didn’t substantively address much of what he wrote. And the apparent attempt to “beat” him was not really advisable anyway. You might very reasonably have chosen not to reply at all, and indeed would have been better off.

        As someone with no prior exposure to this site, I reached the end of the review mildly interested in the site. I reached the end of the comments with no such interest. Consider this friendly advice.

        Good luck.

        1. Jason says:

          Hi Al

          Thanks for commenting and leaving your friendly advice. We’re all entitled to our own view, that comes across in comments such as AMB. Personally, I’m happy with the way I do things, but you cannot please everyone and there’s no point trying to do so.

          Cheers, Jason.

  4. Knight says:

    Jason, you do realise that the medallions bestowed and worn by the inducted Whisk(e)y sommelier program initiates, awarded by CB, are no different to those worn by wine sommeliers; how do you think that tradition started initially? – Enthusiasts coming together, setting an agreed upon standard of knowledge and awarding expertise levels accordingly… Your keyboard warrior prejudice seems to be born of an ignorance of southern state culture, a total misunderstanding of the Whisk(e)y community at large and a general proctology issue with root based vegetables.

    Fall back, take a knee and remember every comment you leave doesn’t have to be Friday the 13th.

    1. Jason says:

      Hi Knight

      Glad to see that armour is serving you well. If we start bringing geographical cultures into whisk(e)y critiquing then we’re all doomed. I suppose, southern state culture, is akin to hanging out in Methil or Dundee for the weekend? As for the root veg, let’s leave that to those that appreciate the divine beauty of mother nature.

      There’s no keyboard warrior prejudice at all here: we leave that to others. As for onscreen warrior prejudice? Let’s all sneak under that rock (or large root vegetable) and ignore the issue.

      On a side note, I recently had a whisk(e)y that was awarded double-gold at the SF awards, which has a wine sommelier background. I wouldn’t give it one, nevermind two, chocolate gold coins. If that’s the standard we’re supporting and flying the flag over, then quality is being flushed away no matter the state, costume or medium. This is a below-average whisk(e)y and I’m happy to state in any format and my opinion is as relevant as your own or your troops.

      Cheers, Jason.

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