I'll be honest — when I first saw the name Reservoir Hardywood Gingerbread Stout Mashup Series 2 Spirit Drink on a shelf, I had to read it twice. That's a mouthful. But here's the thing: collaborative releases between craft distilleries and craft breweries are producing some of the most interesting bottles in American whiskey right now, and this is a prime example of that trend done right.
What we have here is a bourbon-based spirit drink from Reservoir, a distillery out of Richmond, Virginia, that's built a solid reputation for small-batch work. The 'Mashup Series' pairs them with Hardywood Park Craft Brewery — also Richmond locals — using their Gingerbread Stout as a flavour influence. At 45% ABV, it's bottled at a sensible strength that doesn't try to hide behind proof. No age statement, which for a release like this isn't a concern — the point isn't years in wood, it's what happens when bourbon meets stout character and gingerbread spice.
The 'spirit drink' designation on the label is worth addressing. Under both US and EU regulations, once you introduce flavouring elements that take the liquid outside strict bourbon parameters, it can no longer legally be called bourbon. That's not a knock on the quality — it's just honest labelling. The base spirit is bourbon. The finished product is something more adventurous.
Tasting Notes
I haven't had the chance to sit down with detailed tasting notes on this one yet, so I won't fabricate what isn't there. What I can say is that based on the profile — bourbon base, gingerbread stout influence, 45% ABV — you should expect the warm baking spice character that ginger and cinnamon bring, layered over bourbon's natural caramel and vanilla sweetness. The stout element typically contributes roasted, slightly chocolatey depth. It's the kind of bottle where you already have a good idea of the direction before you nose it, and that's part of the appeal.
The Verdict
At £86.25, this sits in a space where you're paying for craft, collaboration, and limited availability. Is it cheap? No. But it's not trying to be an everyday pour. This is a bottle you bring out when someone says they've tried everything, or when you want something genuinely different after dinner on a cold evening. For what it sets out to do — marry bourbon with the rich, spiced character of a gingerbread stout — I think it delivers on its promise. A 7.7 out of 10 feels right. It's a well-executed idea, bottled at a proper strength, from a distillery that takes its craft seriously. The only reason it doesn't score higher is that the spirit drink category and NAS designation make it harder to judge on pure whiskey merit alone. But as a drinking experience? It's a good time.
Best Served
Pour this neat, slightly below room temperature. Give it ten minutes to open up in the glass. If you want to get creative, it works brilliantly as the base spirit in a winter Old Fashioned — skip the sugar cube entirely, since the gingerbread sweetness is already there, and just add two dashes of Angostura and an orange peel. Trust me on that one. It also pairs exceptionally well with dark chocolate or a slice of sticky toffee pudding. This is an after-dinner whisky through and through.
