Discover the differences between Rowan’s Creek vs Willett Pot Still in this in-depth comparison and decide which bourbon is better for You!
|Nose||Caramel, brown sugar, oak|
|Palate||Dark fruit, vanilla, rye spice, brown sugar, oak|
|Finish||Dry, oak, apple peel|
|Alcohol content||100 proof (50% ABV)|
|How to drink||Add water, rocks|
|Similar to||Blanton’s, Willett Pot Still, Noah’s Mill|
Rowan’s Creek is smooth and sweet on the nose, with hints of caramel, brown sugar and a tad of oak.
On the palate, you get fruity sweetness up-front, with hints of vanilla and brown sugar. There is also a fair amount of rye spice and oak providing good balance to the bourbon.
The finish has a medium-length, is somewhat dry, with hints of oak and apple peel and very little heat to it.
Rowan’s Creek is smooth and inoffensive, mostly sweet with just a drizzle of rye spice to bring balance and make it tasty.
It makes a very good job at hiding the 100 proof as it does not feel warm.
It reminds me a of the Basil Hayden’s, but the Rowan’s Creek is better as it has more body and proof and does not have the traditional peanut note of every whiskey crafted at the Jim Beam Distillery.
Rowan’s Creek makes a good choice when in the mood for a non-complex, easy drinker.
There are a few facts worth knowing about the Rowan’s Creek:
- Rowan’s Creek had a 12 year age statement but was removed to extend availability.
- This bourbon is a blend of 4 different whiskeys.
- Bourbon 1: 72% corn, 17% and 15% malted barley.
- Bourbon 2: 79% corn, 7% rye and 15% malted barley.
- Bourbon 3: 52% corn, 38% and 10% malted barley.
- Bourbon 4: 65% corn, 20% wheat and 15% malted barley.
- The whiskeys in the blend are sourced from other distilleries.
- Earned a score of 93 points from Wine Enthusiast.
Willett Pot Still
|Nose||French toast, caramel, oak|
|Palate||Brown sugar, fruit, oak, spice|
|Finish||Oak, leather, spice|
|Alcohol content||94 proof (47% ABV)|
|How to drink||Add water|
|Similar to||Blanton’s, Woodford Reserve|
Willett is a sourced bourbon, meaning that is not made directly by Willett Distillery.
They don’t disclose where it is made but rumor has it is distilled at Heaven Hills, along the Elijah Craig, Evan Williams, Henry McKenna, Rittenhouse Rye, among others (just a rumor!)
Willett is quite pleasant on the nose with a strong hint of French toast, topped with caramel and a side order of oak.
Taste is mostly sweet, rich in ripe fruit, although a bit thin with not much body. There are moderate hints of oak, caramel and a faint bitter note with very little warmth to it.
The finish has a decent length, hits with some spice and oak and a light apple hint.
Willett is not very complex, lacks in body a bit, it won’t blow your mind with any remarkable flavor and yet good as it makes a tasty easy drinker.
The decanter will make a nice decoration piece in your cabinet!
There are a few facts worth knowing about the Willett:
- Willett’s mash bill is undisclosed but I firmly suspect is 78% corn, 10% rye, 12% malted barley.
- This bourbon is aged from 8 to 10 years.
- Earned the Gold Medal for taste at the San Francisco World Spirits Competition in 2008.
What do Rowan’s Creek and Willett have in common?
Both brands, along the Noah’s Mill, are owned by Kentucky Bourbon Distillers (KBD) a private family-owned and operated company.
These bourbons are not produced at their own distillery but sourced from other distilleries from the state of Kentucky.
Rowan’s Creek vs Willett Pot Still: Price comparison
Prices are approximate and stated in USD:
|Willett Pot Still||$55|
Rowan’s Creek vs Willett Pot Still: Which is better?
Rowan’s Creek is better than Willett
- Rowan’s Creek is a relatively high proof bourbon that drinks incredibly easy.
- This is a bourbon that strikes a nice balance between sweet and spiciness with very little warmth to it.
- Rowan’s Creek reminds in many ways of the Basil Hayden’s but much better as it has more body and proof making a more tasty dram.
- WIllett looks nice but the juice in the decanter is just not at the same height.
I am a bar and liquor shop owner in Oaxaca, Mexico where I have tasted hundreds of different spirits; perhaps more than I should!