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B-21 Top Recommendation Read More
The hype surrounding Blue Run since their debut in 2020 has been as controversial as it has been compelling. From the get-go the brand aimed at the "luxury" niche of the bourbon market, and that all started with some truly eye-catching branding and packaging. But you don't drink the bottle, so the juice had to deliver, and the prices put even more expectation. But with Hall-of-Fame distiller Jim Rutledge handling the production and an immensely talented blender in Shaylyn Gammon building the profiles, the early releases have largely delivered on their promise.
Now their own facility is up and humming, with their own-make stocks now coming of age, and the latest releases show that Blue Run is no flash in the pan. Their latest release, the flagship Blueprint Straight Bourbon, is aimed at bridging the gap between that luxury niche that was their original target and a larger audience of serious bourbon drinkers that expect real bang for their buck. Blended from a traditional wheated mash and one of Rutledge's high-corn, proprietary mashes (aged on the top and bottom rickhouse floors, respectively), the Blueprint is a clear picture of Gammon's vision for the Blue Run portfolio – studies in contrast that remain harmonious and highly distinctive.
The Revelation II Straight Bourbon builds on the success of the first iteration with older stocks, and a more complex profile. Even with all its complexity, however, it's a beautifully poised and gentle specimen that invites one sip after another. B-21's Andrew Kitz writes, "it's solidly compelling and a great indication of the style that Blue Run’s stocks will take on as they continue to age." Finally, don't miss the highly limited Flight Series III Sun & Salt Bourbon, a four-barrel blend of five- and six-year-old straight ryes and bourbons that showcases "Shaylyn Gammon’s instinct for blending highly contrasting component mashbills to make a resonant, harmonious whole." With a massive fruit-forward personality that plays against impressively concentrated wood and spice, "this is big and brash in a style all its own," notes Andrew, "which is exactly what Blue Run is aiming for in these Flight Series bottlings. That said, mission accomplished with resounding success."
For a portfolio with as much ambition as Blue Run has, they are certainly hitting their targets with expressions that stand apart from their peers and blaze a stylistic trail all their own. |
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The second iteration of Reflection features older stocks than version one, and while the pale tawny color doesn’t suggest it, the profile certainly does. The nose is notably complex, but it’s also very measured and poised. Nothing screams with authority. Instead, it all flows out at a logical pace. Like other Blue Run offerings, it centers on effusive tree fruits with red apple, red pear, and apple butter before the toasty wood and more savory components enter the picture. Smoked meat, teriyaki, walnut paste, and vanilla are accented by dried cherry and a leafy brush undercurrent. The medium-full palate is more intense with the apple tones ramping up and taking on an overt baking spice character. The barrel tones are front and center with cinnamon, cacao nibs, and raw pecan. A little water unlocks the grains with pronounced oatmeal and spicy bread notes. The medium finish carries vanilla, peanut brittle, and pink peppercorn in a suave, even fashion. All in all, it’s solidly compelling and a great indication of the style that Blue Run’s stocks will take on as they continue to age.
93 points, Andrew Kitz, B-21 Spirits Buyer (Aug 2026)
This one taps into older barrels than those used for Reflection I. Sweet and gentle on the nose, with buttered pancakes, maple syrup, and raspberry preserves, balanced by subtle dried herbs. The mouthfeel is smooth, with pleasant spice and light notes of cooked berries, cinnamon, and flavorful integrated oak. It’s a bit hot—ice is a good fit. The finish is mid-length and creamy. A bright, fun, easygoing, flavorful, and smooth sipper.
91 points, David Fleming, Whisky Advocate (Spring 2023)