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Remus Repeal Reserve VI Straight Bourbon Review

Remus Repeal Reserve VI Straight Bourbon Review

10 /10
EDITOR
Distillery: Ross & Squibb Distillery (MGP)
Type: Bourbon
ABV: 50%
Price: $99.99

Tasting Notes

Nose

The nose is delightful and makes me think of a spiced butterscotch. I get heavy brown sugar with nutmeg, cinnamon, and clove. This is followed by some lesser notes of fig jam and vanilla.

Palate

On the front is a general toffee sweetness with a hint of honeyed fruit, it is surprisingly light for how rich the nose is. This transitions to a robust finish filled with spice and brown sugar. The finish dries out to a leathery note that lingers on the tongue for quite some time inviting you to drink again for that initial sweetness. For 50% ABV I can feel the alcohol, but it never becomes abrasive, it just leaves me with an intense warming sensation. The addition of water brings out more of the toffee flavors with almost a nutty quality and the baking spice gives way to an intense black pepper.

Finish

Dries to a leathery note that lingers, inviting another sip for that initial toffee sweetness.

Ross & Squibb Distillery (MGP) presents Remus Repeal Reserve VI Straight Bourbon Review bottled at 50% — a $99.99 expression that merits close attention.

A Blend Built on Legacy

Ross & Squibb Distillery — the house brand of MGP, Indiana's prolific whiskey-making operation — has made the Remus Repeal Reserve an annual appointment for bourbon enthusiasts. Series VI continues that tradition with a five-bourbon blend bottled at 50% ABV, and it arrives at a moment when MGP's own selections carry serious credibility. When a distillery of this calibre cherry-picks from its own inventory, the result tends to speak for itself.

The Blend

Series VI draws from five distinct bourbon mashbills and age profiles. The breakdown: 2% from 2008 barrels (21% rye), 17% from 2012 barrels (36% rye), 27% from 2012 barrels (21% rye), 29% from 2014 barrels (21% rye), and 25% from 2014 barrels (36% rye). That small allocation of 2008 stock — likely around fourteen years old at bottling — adds a layer of depth that the younger components alone could not deliver. The interplay between the 21% and 36% rye mashbills creates a push-and-pull between grain sweetness and spice that defines this pour.

Appearance

Light amber with golden highlights catches the glass. Swirling produces small, tight beads that stretch into long, thick legs — a reliable indicator of the viscosity to come.

Nose

Spiced butterscotch dominates the first impression: heavy brown sugar layered with nutmeg, cinnamon, and clove. Beneath that initial wave, fig jam and vanilla emerge, rounding out a nose that feels generous without becoming cloying. It reads like a well-stocked spice cabinet sitting beside a bakery window.

Palate

Toffee sweetness and honeyed fruit arrive up front, and the body is surprisingly light for a 100-proof bourbon. That lightness lets the flavours breathe before a robust wave of spice and brown sugar builds through the mid-palate and into the finish. The close dries to a leathery note that lingers patiently, inviting another sip to recapture that initial toffee sweetness. Alcohol is present and felt throughout, but it never turns abrasive or distracting.

Adding a few drops of water shifts the profile noticeably. Toffee doubles down, a nutty quality surfaces, and intense black pepper pushes through the spice notes with renewed purpose. Both expressions — neat and with water — are worth exploring.

Verdict

Another fantastic Remus release, and further proof that when MGP turns its attention inward and selects from its own barrels, the results are genuinely special. At $99.99 for 750ml, Series VI sits at a price point that reflects the quality inside the bottle without veering into collector-only territory. If you gravitate toward spice-forward bourbons with layered complexity, this belongs on your short list. Highly recommended.

Joe Whitfield
Joe Whitfield
Editor-in-Chief

Joe has spent over fifteen years immersed in the whiskey industry, beginning his career at a Speyside distillery before moving into drinks journalism. As Editor-in-Chief at Whiskeyful.com, he oversees...

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